Kartoffelklösse
 Kartoffelklösse stuffed with croutons | |
| Type | Dumpling |
|---|---|
| Course | Side dish |
| Place of origin | Germany, Austria |
| Region or state | Bavaria |
| Serving temperature | Hot |
| Main ingredients | potatoes, flour, eggs |
| Ingredients generally used | seasonings, fillings |
Kartoffelklöße or Kartoffelklösse (German: [kaʁˈtɔfəlˌkløːsə] ) or Erdäpfelknödel[1] are a type of potato dumpling.[2][3] They often contain a crouton, ham, or sauerkraut filling.[2][4]
The dumplings are known throughout Germany, Switzerland, and Austria but are most common in Bavaria, Thuringia, and Rhineland.[4] In Bavaria similar dumplings are called reiberknödel (from "to grate"), in Swabia gleeß and gneedl, in Franconia gniedla or klueß and in Austria erdäpfelknödel.[3] The dish is also known in other northern and eastern European countries by various names.[5]
History
[edit]According to the Register of Traditional Foodstuffs of the Austrian Federal Ministry of Agriculture, Regions and Tourism, potato dumplings have been known in Austria for only a couple of centuries, as opposed to other types of dumpling which date back to at least 2500 BC and likely into the region's Neolithic period.[6] Potatoes are native to South America and were introduced to Europe during the Columbian Exchange.
Preparation and serving
[edit]
Starchy or "floury" potatoes are peeled, boiled, mashed, mixed with flour, eggs, and seasonings, kneaded into a dough, and formed into dumplings.[2][1] The dumplings are often stuffed with a crouton, ham, or sauerkraut filling.[2][4]
The dumplings are simmered; some recipes call for them to be allowed to cool then fried.[2] They are served hot as a side dish, often with a roast, roulade, stew, or sauerbraten, with or without a sauce or gravy.[1][4][7]
Leftover dumplings are sometimes sliced and fried in butter or bacon fat.[7]
Many home cooks use packaged instant dumplings.[7]
Similar dishes
[edit]Other similar dishes are Thuringian dumplings (made from a mixture of raw and boiled potatoes) and Vogtland dumplings (made from a mixture of raw potatoes and semolina pudding).[3]
Potato dumplings mixed with flour are also known in Scandinavian cuisine. Names include raspeball, kumle, kompe, palt or kroppkakor, pitepalt, and öländska kroppkakor.[5]
The Italian dish gnocchi, Polish kopytka, pyzy are another version of a potato-based dumpling.
See also
[edit]- Kartoffel, a derogatory or self-deprecatory term for German people
- List of dumplings
- List of potato dishes
References
[edit]- ^ a b c Rattray, Diana (16 April 2022). "These Scrumptious Potato Dumplings Are a German Tradition". The Spruce Eats. Retrieved 2022-12-25.
- ^ a b c d e Turner, Julia (2022-12-21). "It isn't a holiday without my mother's family potato balls. If only she agreed". Los Angeles Times. Retrieved 2022-12-25.
- ^ a b c Herrmann, F. Jürgen (1999), Lehrbuch für Köche, Hamburg: Handwerk und Technik, pp. 61–62, ISBN 3582400557
- ^ a b c d "Kartoffelklöße | Traditional Dumplings From Germany | TasteAtlas". www.tasteatlas.com. Retrieved 2022-12-26.
- ^ a b Notaker, Henry (2009). Food culture in Scandinavia. Westport, Conn.: Greenwood Press. ISBN 978-0-313-34923-2. OCLC 428734650.
- ^ "Knödel allgemein". Knödel allgemein (in German). Retrieved 2023-01-09.
- ^ a b c d Lodder, Karen (2021). Easy German cookbook : 80 classic recipes made simple. Marija Vidal, Rockridge Press. Emeryville, California. p. 37. ISBN 978-1-63807-005-4. OCLC 1290316804.
{{cite book}}: CS1 maint: location missing publisher (link)