Schlesische Kließla
Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg peeled potatoes
- 250 g flour (or 200 g semolina)
- Salt
- 1 egg
- optional diced bread cubes
- optional butter
Instructions
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1.
Peel the cooked potatoes and mash them or press through a potato masher. Mix with the flour or semolina, salt, and egg, kneading quickly into a dough that should not stick to your hands (add more flour or semolina if necessary).
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2.
Bring salted water to a boil in a pot. Shape a test dumpling, dust it in flour, drop it immediately into the boiling water, cover, and let cook for about 15 minutes on low heat. If the dumpling becomes too soft, add a bit more flour or semolina to the dough. Then roll the dough into 4–5 cm thick logs and cut out dumplings from them.
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3.
Optional: fry bread cubes in butter until golden, then roll each dumpling around these cubes before coating it with flour and dropping it into the boiling water. Ensure the dumplings go straight into the pot after preparation. Cover and cook on low heat for about 15 minutes.
