Potato Dumplings (German Kartoffelklöße)

Kartoffelklöße or kartoffelknödel are traditional German potato dumplings that are consumed all over the country but are especially popular in Bavaria, Thuringia and the Rhineland area. Depending on the variation, the dumplings may consist of cooked potatoes, raw potatoes or a combination of both. The potato mixture can further be enhanced with the addition of other ingredients such as beaten eggs, potato starch, cornstarch or flour and herbs, such as; chives or parsley. While some versions also call for filling the dumplings with croutons, sauerkraut or ham.

1½ lbs russet potatoes (about 2 large)
1½ tsp. kosher sea salt
1/8 tsp. ground nutmeg
½ cup all-purpose flour, unbleached
1/8 cup cornstarch or potato starch, much preferred, if you can get it
1 large egg
2 slices sourdough or rye bread
1 Tbsp. unsalted butter
1 Tbsp. vegetable oil

Remove the crust from the bread. Cut bread into ½" cubes and fry in butter and oil mixture until golden brown. Transfer to a paper towel to dry.

Cook scrubbed, unpeeled potatoes in large pot of boiling salted water until tender, about 45 minutes.

Drain. let cool enough to handle. Peel. Cut potatoes into large pieces. Refrigerate until cold, about 30 minutes.

Mash potatoes with fork or potato masher. Mix in salt and nutmeg. Add flour and cornstarch.

Using your hands, knead mixture in a bowl until smooth dough forms, adding more flour by Tbsp. if dough is sticky.

Mix in egg. Form dough into balls, using ¼ 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 a slotted spoon, transfer dumplings to a large bowl. Keep covered with a damp kitchen towel as remaining dumplings are cooked. You may need to cook the dumplings in batches, you don't want them touching while cooking.

Makes 12 dumplings.