Kartoffelklöße halb und halb sind eine köstliche Beilage, die in Deutschland sehr beliebt ist. Mit diesem Rezept können Sie die leckeren Klöße ganz einfach zubereiten. Alles, was Sie benötigen, sind Kartoffeln, Mehl, Eier und etwas Milch. Folgen Sie den Schritten und genießen Sie die leckeren Klöße!

Kartoffelklöße halb und halb - super einfach zubereiten. Das Rezept

So let’s see what we have here. The best potato dumplings, half and half, as good and delicious as this simple recipe that we have in this video. (Music) (Applause) (Music) Beautiful! The recipe is wonderful, and the best thing is that it is super easy. We need 750 grams of boiled potatoes. I like to boil them as whole potatoes because this way, I keep the starch better. If I had boiled them as salt potatoes, a lot would have landed in the water. We also need four heaped tablespoons of potato starch and an egg. Later we will add a bit of nutmeg.

First of all, we need to mash the still warm boiled potatoes. We can use a potato press, but I love to use a potato mill for one simple reason. If there are any bigger potato pieces left, and my guests notice them at the dinner table, they will realize that they are actually fresh potatoes, not from a package. Another advantage is that we get a fluffier consistency.

Next, we grate the raw potatoes. I use a very fine grater. If you have a good kitchen machine, you can use it here. After grating, we squeeze out the excess water from the potato mixture. It must be completely dry, or otherwise, our dumplings will disintegrate later. We use a clean kitchen towel to squeeze out the water. Do not throw away the potato water that comes out because it contains a lot of potato starch that we will need later.

Our potatoes are now properly dried and ready. We mix the potato mixture with the potato starch, and add the grated nutmeg. Freshly grated nutmeg is my favorite, and I add a bit more than what most recipes recommend. Now, it is time to add some salt because, as I already mentioned, we boiled the potatoes in unsalted water.

Before we mix everything together, we need to try out our potato dough. We take a small piece, the size of a small dumpling, and cook it in boiling water. If it holds its shape, we are ready to go. If not, we need to add more potato starch.

Now we form our dumplings. This basic recipe is enough, but if you want to add additional flavor or filling, you can do so. For example, you can add toasted bread cubes or fresh herbs, mushrooms, or even fruits like plums or mirabelles. The possibilities are endless. We cook the dumplings in salted water, and let them simmer for ten to twelve minutes.

Finally, our dumplings are ready. As we all agree, the best thing about dumplings is the sauce. They are perfect for a festive dinner, like a goose meal, or to go with goulash. (The recipe is included here). Now, let’s taste our dumplings. (Cut open the dumpling) They are so fluffy and have an authentic potato flavor, with the nutmeg topping it all off. This simple and easy recipe is definitely worth making from scratch. It is much better than store-bought dumplings. Have fun cooking, and greetings from us behind the camera and me in front of it. We love you all. Bye! (Throw the dumpling in the air).
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