Songbird (xsongbirdx) wrote in time4dinner,


My family has a lot of German background. There is a dish my mother used to make that came from her mother, who got it from her mother, etc. It is the ultimate in comfort food for me. It has NO nutritional value at all...but MMmm Mmmm Mmmm! I have NEVER seen an actual recipe for it, until now, when I found it in an "Oregon Trail Cookbook". It's just about exactly how we've always made it too. Although, cooking onion in butter is a MUST, not an option. You slowly saute sliced onions in butter until very soft. It is the onion and butter poured over it all that really makes the dish. I've never had it served with sour cream, and I hate sauerkraut, so I've never had it that way either.

Anyway, I'm just happy to finally see the recipe in print! I've looked for it several times!

Kartoffel and Kloesse

2 eggs, beaten
salt to taste
1 – 1 ½ cups flour
water (same amount as eggs), measure in egg shell

Beat the eggs. Add the water and salt. Stir in the flour to get dough as stiff as can be stirred with a spoon (but still very soft). Dough is stiff enough if it doesn’t cling to the mixing bowl. Boil cubed potatoes until half done in lightly salted water. Drop dumpling dough from a moistened spoon into boiling water and potatoes, dipping spoon in the hot water each time. Cook 5-10 minutes until done. Save the drained water. Pour melted butter over potatoes and dumplings. For added flavor, sauté chopped onion in the butter first. Serve with sour cream slightly diluted with the water drained from dumplings, or serve with sauerkraut.
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