Schnelles Selbstgemachte Kartoffelklöße Rezept von Steffen Henssler

Boil whole potatoes in cold salted water until cooked, about 20 minutes.

Drain the potatoes and let them steam dry briefly.

Prepare croutons by cutting the edges off the toast and toasting in butter until golden brown.

Press the hot potatoes using a potato ricer or spaetzle press into a bowl.

Add 1 egg and mix with the potatoes immediately.

Season with salt and add potato starch, mixing until smooth.

Let the mixture cool slightly to handle it better.

Form the mixture into flat discs and place croutons in the center, sealing them well to avoid cracks.

Bring salted water to a simmer and carefully add the dumplings, cooking for at least 10 minutes.

Prepare breadcrumbs by toasting in butter until golden brown.

Serve the dumplings topped with the toasted breadcrumbs.

Equipment Needed

Allergens