Wiener Kartoffel Kloesse Recipe

Wiener Kartoffel Klöße, also known as Viennese Potato Dumplings, is a traditional Austrian dish that has become popular not only in Austria but also in other countries. These delicious dumplings are made from boiled potatoes, mixed with flour, eggs, salt, and nutmeg, then filled with a savory mixture of onion and grated bread crumbs, and finally boiled and served with a generous drizzle of hot goose grease.

The history of Wiener Kartoffel Klöße dates back to the 18th century, when potatoes became a staple food in Austria. The dish was initially created as a way to use up leftover mashed potatoes and to add variety to the common potato-based dishes of the time. Over the years, the recipe evolved, with different variations and additions, until it became the beloved dish it is today.

Wiener Kartoffel Klöße is not only a tasty and comforting dish, but it also has some fascinating facts associated with it. Here are a few fun facts:

1. Dumplings are a significant part of Austrian cuisine and come in various forms and flavors. Wiener Kartoffel Klöße stands out due to its unique combination of mashed potatoes, savory filling, and goose grease.

2. In Austria, Wiener Kartoffel Klöße is often served as a main course, accompanied by a salad or cooked vegetables. It is also a popular side dish for various meat dishes, particularly roasts.

3. Traditionally, goose fat is used to prepare the savory filling and to drizzle over the boiled dumplings. The use of goose fat adds an irresistible flavor and richness to the dish. However, if goose fat is not available, you can substitute it with butter or vegetable oil.

4. The process of shaping the potato dough and filling it with the savory mixture is similar to making a jelly roll. The rolled dumplings, once cut into desired lengths, are boiled in slightly salted water until they become tender and cooked through.

Now, let's move on to the recipe for Wiener Kartoffel Klöße:

Ingredients:
- 8 potatoes
- 1 cup flour
- 2 eggs
- Salt, to taste
- Grated nutmeg
- Fresh goose fat (substitute: butter or vegetable oil)
- 1/2 cup grated bread crumbs
- 1 small onion, finely chopped

Instructions:
1. Wash and peel the potatoes. Cut them into chunks and place them in a large pot of water. Bring the water to a boil and cook the potatoes until they are very soft.

2. Drain off every drop of water from the cooked potatoes. Lay them on a clean baking board and mash them while they are still hot, using a rolling pin or a potato masher. Mash them until they are smooth and lump-free.

3. Add about one cup of flour to the mashed potatoes. Continue mashing and mixing until the flour is thoroughly incorporated into the potatoes.

4. Break in two eggs, add salt to taste, and sprinkle grated nutmeg over the potato dough. Mix everything together until all the ingredients are well combined.

5. Flour the board thickly and roll out the potato dough to a thickness of about your little finger. The dough should be in the shape of a rectangle, approximately 1/4 inch thick.

6. In a skillet or spider, heat some fresh goose fat over medium heat. Add the finely chopped onion and grated bread crumbs to the hot fat. Cook until the onion is translucent and the bread crumbs turn golden brown. This savory mixture will be used as a filling for the dumplings.

7. Spread the onion and bread crumb mixture evenly over the rolled-out potato dough. Starting from one of the long sides, carefully roll up the dough, similar to rolling a jelly roll. Ensure that the filling is tightly enclosed within the dough.

8. Once rolled, cut the dough into desired lengths, approximately three or four inches long. You can adjust the size according to your preference.

9. Bring a large pot of lightly salted water to a boil. Carefully place the cut dumplings into the boiling water, ensuring they are not overcrowded. Boil the dumplings uncovered for about fifteen minutes or until they float to the surface and become tender.

10. While the dumplings are boiling, heat some goose grease in a small saucepan until it becomes hot and liquid. Alternatively, melt some butter or heat vegetable oil for the same purpose.

11. Once the dumplings are cooked, remove them from the boiling water using a slotted spoon. Drain off any excess water and transfer them to serving plates.

12. Drizzle the hot goose grease generously over the dumplings, ensuring each dumpling is coated. This step adds flavor and richness to the dish.

Wiener Kartoffel Klöße can be served as a main course accompanied by a fresh salad or cooked vegetables. They also make a delicious side dish for meat dishes, such as roasts or sausages.

Similar dishes that you might enjoy include:

1. Semmelknödel: A traditional Austrian bread dumpling made with stale bread, milk, eggs, and various herbs. These dumplings are often served as a side dish with rich meat dishes and are especially popular during the holiday season.

2. Spaetzle: A German egg noodle dish that is similar to dumplings. The dough is made from flour, eggs, and milk and is typically pressed through a spaetzle maker or a colander to form small, irregularly-shaped noodles. Spaetzle is often served as a side dish with hearty meat dishes or topped with cheese and baked.

3. Knödel: These are a family of dumpling dishes that are popular in various European countries, including Germany, Austria, Hungary, and the Czech Republic. Knödels can be made from bread, potatoes, or semolina and can be sweet or savory. They are typically served as a side dish or as a main course with a delicious sauce or gravy.

Wiener Kartoffel Klöße is a comforting and tasty dish that combines the humble potato with a savory filling and a delicious drizzle of hot goose grease. Its history and unique flavors make it a beloved Austrian culinary tradition. Enjoy this delightful dish and explore other similar dumpling recipes from the rich European culinary heritage.

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