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Luchow's Kartoffel Kloesse
(Potato Dumplings)

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La Belle Cuisine

Luchow’s Kartoffel Kloesse
(Potato Dumplings)
A Treasury of Great Recipes: Famous Specialities
of the World's Foremost Restaurants
Vincent and Mary Price, 1965, Ampersand Press, Inc.

3 pounds potatoes (9 medium)
3 egg yolks, beaten
3 tablespoons cornstarch
3 tablespoons raw farina
1/2 teaspoon white pepper
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2 slices white bread
2 tablespoons butter

Peel the potatoes and cook them in boiling salted water for about 30
minutes, or until they are soft enough to mash. Drain them well and
mash them thoroughly. Beat in the egg yolks, cornstarch, raw farina,
pepper, salt, and nutmeg.
Dice the bread and sauté it in the butter until golden brown. Drain the croutons on a paper towel.
Shape the potato mixture into dumplings about the size of a golf ball,
with a few croutons in the center of each. Roll each dumpling lightly in
flour (preferably potato flour).
In a large pot, bring about 1 1/2 quarts salted water to a rapid boil.
Reduce heat to simmer and gently lower dumplings into water. Cover
the pot and poach the dumplings 15-20 minutes without allowing the
water to boil. Remove the cooked dumplings with a slotted spoon and
serve hot around a platter of Sauerbraten. Makes 16 dumplings.

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