Making Kartoffelklösse - The Process

As you can see from the pictures on the left, and as I said before, making Kartoffelklösse is no easy task. I could go out and buy a box mix, but that would never be the same. Tradition is not something that should be messed with.  Making Kartoffelklösse brings the family together for a great Sunday meal. To fully enjoy the meal, all cell phones should be turned off and talking, rather than texting should be encouraged. 

From left to right we will begin with a pork roast. In my opinion Kartoffelklösse is best served with pork gravy. Next, the grated potatoes are mixed with the mashed potatoes. With wet hands take a handful of the potato mixture and place  three croutons in the center. Roll the potato mixture around the croutons and roll into the shape of a  snowball. After bringing a large pot of salted water to a boil, the heat is reduced to a simmer, and then the Kartoffelklösse are gently lowered into the water where they immediately sink to the bottom. This is when you learn if you made the Kartoffelklösse correctly. If you did it right, the Kartoffelklösse will rise to the top and swim freely. If not, you can break out the soup bowls for the worst potato soup that you ever tasted. After floating almost covered for about 20 minutes. You must watch them constantly so that the water in the pot doesn't return to a boil, they will turn into potato soup. As the one watching the dumplings cook, you also get the pleasure of making sure that they are done. You remove one dumpling from the water, cut it in half, pour some gravy over it and taste to make sure that the potato is cooked in the center and not raw. 

To serve the Kartoffelklösse you press down on them with a fork to expose the croutons. Place a couple of slices of pork roast next to them and smother both in rich pork gravy. If you care to, put some vegetables on your plate as a garnish.  

If you're lucky you might have some leftovers for breakfast. Sliced about a 1/4 inch think and pan fried in butter is a perfect companion to fried, scrambled, poached, or soft boiled eggs.