German Potato Dumplings

In Germany, potato dumplings are known as "Kartoffel Kloesse" and are a favorite side dish for many families. My  version of German Potato Dumplings may use a shortcut, but they still deliver the traditional, slightly-sweet and buttery taste that makes them popular.

What You'll Need:

• 6 cups water
• 2 cans (10-1/2 ounces each) condensed chicken broth
• 2 cups warm mashed potatoes
• 1 1/4 cups all-purpose flour
• 2 eggs
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon sugar
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/4 cup (1/2 stick) butter
• 1/2 cup chopped onion

What To Do:

1. In a soup pot, bring the water and broth to a rolling boil over high heat.
    
2. Meanwhile, in a large bowl, combine the remaining ingredients, except the butter and onion; mix well.
    
3. Carefully drop half the batter by 1/4 cup into the broth and boil for 7 to 8 minutes, or until firm. Remove with a slotted spoon to a baking sheet. Repeat with remaining batter. 


4. In a large skillet over high heat, melt butter and saute onion until golden. Add dumplings to skillet and saute 5 to 6 minutes, or until golden on both sides. 

Notes

Wanna know an easy way to make the dumplings? Use an ice cream scoop to drop the batter into the boiling liquid.