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  Added: Apr 07, 2006  •  Visited (452)  •  Print version Print this recipe (43)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Potato Dumplings With Prune-Butter Filling
(Kartoffelklosse mit Pflaumenmus)
What You Need:
  • ½ cup butter
  • ¼ cup fine dry white bread crumbs
  • 6 medium-sized boiling potatoes (about 2 pounds), scrubbed but not peeled
  • ½ cup flour
  • 2 egg yolks
  • 2 teaspoons salt
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon flour
  • 15 teaspoons prune butter, or substitute 15 teaspoons apple butter
  • 1 egg white, lightly beaten
  • ¼ cup sugar, or ¼ cup sugar combined with ¼ teaspoon ground cinnamon

  • How To Cook:
    1. In a heavy 6- to 8-inch skillet, melt the butter over moderate heat. When the foam subsides, add the crumbs and cook, stirring constantly, until they are golden brown. Remove the skillet from the heat and set aside.

    2. Drop the potatoes into enough lightly salted boiling water to cover them completely. Boil briskly for 20 or 30 minutes, or until the potatoes show no resistance when pierced with the point of a small, sharp knife.

    3. Drain and peel them, then force them through a ricer set over a mixing bowl. Beat in the ½ cup of flour and the egg yolks one at a time.

    4. Add the salt and nutmeg and continue to beat the potatoes, flour and egg yolks until a smooth dough is formed. Taste for seasoning. Refrigerate, covered with plastic wrap or foil, for about one hour.

    5. Sprinkle a large baking sheet with 1 tablespoon of flour, tipping the sheet from side to side to spread the flour evenly.

    6. Place the chilled dough on the sheet and with a lightly floured pin roll it out into a rectangle 9 inches wide and 15 inches long. If at any point the dough becomes too sticky to handle, refrigerate it on the sheet until it is firm again.

    7. With a ruler and a pastry wheel or small, sharp knife, measure and cut the dough into 3-inch squares. Drop 1 teaspoon of prune butter into the center of each square and brush all of the edges lightly with the beaten egg white. Fold each of the squares in half diagonally and pinch the edges lightly together to seal them.

    8. Bring 4 quarts of water and 2 teaspoons of salt to a bubbling boil in a wide 6- to 8-quart pot. Drop in 4 or 5 of the dumplings and stir gently once or twice to prevent them from sticking to one another or to the bottom of the pot.

    9. Boil briskly for 3 to 4 minutes, until the dumplings rise to the surface, then remove them from the pot with a slotted spoon.

    10. As the dumplings are removed from the pot, batch by batch, arrange them side by side on a heated platter, sprinkle them with the reserved toasted bread crumbs and then with the plain sugar or cinnamon sugar. Serve at once.
    To make 15 dumplings
     This recipe is also available in:
    Cuisine » Europe » Germany
    Main Ingredient » Vegetables » Potatoes
    Main Ingredient » Dairy » Butter
    Main Ingredient » Grains & Cereals » Flour
    Dish » Appetizers


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