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

1. Drain.

2. Cool slightly.

3. Peel.

4. Cut potatoes into large pieces.

5. Refrigerate until cold, about 30 minutes.

Mash potatoes with fork or run through ricer into large bowl. 

1. Mix in salt & nutmeg. 

2. Add ½ cup flour & cornstarch.

3. Using your hands, knead mixture in bowl until smooth.  

4. You may need to add a dash more flour if dough in sticky.   

5. Whisk in egg. 

6. Form dough into balls, using about ½ cup mixture for each.

Insert buttery bread cube into the center of each dumpling. 

• Roll dumpling between palms to enclose bread cube completely and form smooth balls.

In a large pot- add half full of salted water & get to simmer.  

• Once simmering, add 4-5 dumplings into pot & cook until the dumplings rise to the surface, about 10-15 minutes. 

Using slotted spoon, transfer dumplings to large bowl. 

• Transfer to bowl & keep covered with a damp, clean kitchen towel as you cook the rest.

Once done with your batch, you’re ready to enjoy your Kartoffelkloesse, or potato dumplings with sauerbraten or whatever else your heart & your palate desire.