Ruru

( Kartoffelkloesse, German Potato Dumplings )

All in all, this was an interesting. There are several recipes for klosse online, some which have some very odd tweaks (how on earth would you 'wisk' an egg into a dough you've worked into a non-sticky state?), and all of which seem to agree that the cooking time is far longer than mine ended up being, unless I've misinterpreted what it means for dumplings to 'rise to the surface' when boiled.

Still, they're super tasty. I've never had a lot of German cooking in my life; my mother's Danish (her family immigrated when she was six), and as she put it, German cooking was pretty verboten in Denmark, so it's not something she knows much about. But if these were any indication, there are some things I've definitely been missing out on.

ETA: Definitely needed more cooking time. I think the bread may have added to the buoyancy; next time, I'm going to try cooking for a flat eight minutes per batch and see how that goes.