Kartoffelkloesse (german Potato Dumplings)

==Description==
Just what the name implies - these are German-style Potato dumplings, as found everywhere in the South of Germany, Austria and Bohemia. These are traditionally served with any roast with gravy, but most well-known as an accompaniment for a hearty Sauerbraten and red cabbage. Like polenta, second-day leftovers are a treat when sliced into slabs and fried in butter. 
===Ingredients===
* 1 1/2 lbs russet potatoes (about 2 large) 
* 1 1/2 teaspoons salt 
* 1/8 teaspoon ground nutmeg 
* 1/2 cup all-purpose flour (or more) 
* 1/8 cup cornstarch (or potato starch, much preferred, if you can get it) 
* 1 large egg 
* 2 slices sourdough bread or white bread (good quality, not supermarket foam crap) 
* 1 tablespoon unsalted butter 
* 1 tablespoon corn oil or vegetable oil 
===Directions===
* Trim crusts off bread and save them for another use. 
* Cut bread into 1/2-inch cubes and fry in butter and oil mixture until golden brown, transfer to paper towel to dry. 
* Cook scrubbed, unpeeled potatoes in large pot of boiling salted water until tender, about 45 minutes. 
* Drain. 
* Cool slightly. 
* Peel. 
* Cut potatoes into large pieces. 
* Refrigerate until cold, about 30 minutes. 
* Mash potatoes with fork or run through ricer into large bowl. 
* Mix in salt and nutmeg. 
* Add 1/2 cup flour and cornstarch. 
* Using hands, knead mixture in bowl until smooth dough forms, adding more flour by tablespoonfuls if dough is sticky. 
* Mix in egg. 
* Form dough into balls, using 1/4 cupful for each. 
* Insert bread cube into center of each dumpling; roll dumpling between palms to enclose bread cube completely and form smooth balls. 
* Working in batches, cook dumplings in large pot of nearly boiling salted water 10–15 minutes (or until dumplings rise to top). 
* Using slotted spoon, transfer dumplings to large bowl. 
* Keep covered with a damp kitchen towel as remaining dumplings are cooked. 
* You should place no more than 4-5 dumplings in your pot at any one time in order to prevent them from sticking together or touching during cooking, which will cause them to fall apart. 
===Other Links===
==See also==
Category:Czech DessertsCategory:Desserts
 Category:Recipes
Category:Czech Recipes
Category:Boiled Russet potato RecipesCategory:Russet potato Side Dish Recipes
Category:Nutmeg Recipes
Category:Potato Recipes
Category:Flour Recipes
Category:Butter Recipes
Category:Sourdough bread Recipes
Category:Vegetable oil Recipes
Category:Potato starch Recipes
Category:Red cabbage Recipes
Category:Cornstarch Recipes
Category:Corn oil Recipes
Category:Nutmeg Recipes
Category:Potato Recipes
Category:Water Recipes
Category:Salt Recipes
Category:Tropical yam Recipes
Category:Egg Recipes
Category:Oil Recipes
Category:Russet potato Recipes
Category:Recipes that need photos