Here’s another delicious recipe from the Amana Colonies for you to try out!

Kartoffelklösse / Potato Dumplings

For dumplings:
4 cups peeled, boiled, and riced potatoes
1 ½ cups bread crumbs, browned in butter or margarine
1 egg, beaten
1 large onion, minced
4 tablespoons flour
1 teaspoon salt
½ teaspoon marjoram (optional)
½ stalk celery, minced

For topping:
½ cup bread crumbs
2 tablespoons butter or margarine

Peel and boil potatoes. Chill well as cold potatoes are much easier to rice. Rice potatoes or finely grate in food processor. Combine all dumpling ingredients. With a bit of flour on your hands, mix ingredients and shape into plum-sized dumplings. Roll dumplings in flour. Place in large kettle with just enough salted water to cover the bottom of the pan. Bring water to a boil and then turn down heat to low and steam dumplings 10-15 minutes. Cover kettle while steaming dumplings.

Meanwhile, brown ½ cup bread crumbs in butter or margarine. When dumplings have been removed from the pan, sprinkle with bread crumbs. If you need to, you may place dumplings in warm oven until serving time.

Makes about 1 dozen dumplings.

Carrie Shoup and Wilma Rettig, South Amana

Note: Potato dumplings are traditional companion to creamed chicken or sauerbraten.

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This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and was posted with permission of author Emilie Hoppe. Learn more about the book and how to purchase it.