Lessons in Kleuse

Kleuse is a traditional German dish that I grew up with. They are potato dumplings that are smothered with gravy, typically served with turkey at Thanksgiving, Easter or Christmas.

Since it had been some time since I had last had some, I asked my mother to make them last Friday. I decided to try my hand at them myself for supper yesterday. Overall, they turned out fine, but I wanted to record a few considerations to remember for next time.

1. There IS a method to mixing the stuff. Put the water in the bowl and THEN carefully add the mix while stirring madly with a whisk or spoon. Don't take too long! It thickens very quickly!


2. While important to keep your hands wet with cold water in between forming each dumpling, it doesn't have to be FREEZING cold. It's easier to function when you can feel your digits.


3. Once all the dumplings are floating in the boiling water, cook for an additional 3-5 minutes. Undercooked dumplings will be kind of mushy and I hope never to experience overcooked dumplings.

Also, when making impromptu dinner invitations to the in-laws, remember that your father-in-law doesn't like the stuff! Unfortunately for him, it was the main entrée (I've been tired of meat lately... probably the recovering vegetarian in me).