Bayerische Kartoffelklöße mit Schnittlauchbutter (Druckversion)
Fluffige Kartoffelklöße nach bayerischer Tradition, serviert mit aromatischer Schnittlauchbutter für ein perfektes Geschmackserlebnis.
# Zutaten:
→ Potatoes
01 -
1 kg waxy potatoes
→ Flour
02 -
200 g all-purpose flour
03 -
1 large egg
→ Butter
04 -
100 g unsalted butter
→ Herbs
05 -
50 g fresh chives, finely chopped
→ Seasoning
06 -
Salt, to taste
07 -
Pepper, to taste
# Anleitung:
01 -
Peel the potatoes and boil them in salted water until tender, about 20 minutes. Drain and let cool slightly.
02 -
While the potatoes are cooling, melt the butter in a small saucepan and add the chopped chives. Set aside.
03 -
Mash the potatoes until smooth and let them cool completely.
04 -
In a large bowl, combine the mashed potatoes, flour, egg, salt, and pepper. Mix until a soft dough forms.
05 -
Divide the dough into equal portions and shape each portion into a ball.
06 -
Bring a large pot of salted water to a gentle boil. Carefully drop the dumplings into the water and cook for about 15 minutes, or until they float to the surface.
07 -
Remove the dumplings with a slotted spoon and drain. Serve warm, drizzled with the chive butter.
# Hinweise:
01 -
For a richer flavor, add a pinch of nutmeg to the dough.
02 -
These dumplings pair well with a variety of meats or can be enjoyed on their own.