Klees (German Dumplings) and Watermelon

Sep 25

Best with: English Redhead Wheat and White Sonora Wheat

Klees are a simple, hearty German dumpling made from a soft flour dough, boiled until tender, and finished in a hot pan with scrambled eggs. This rustic dish is especially delicious when made with freshly milled heritage grains.

For this version, we use a blend of 75% White Sonora and 25% English Redhead. If using whole grain flour, a light sifting helps create a lighter, more delicate dough while still retaining much of the character of the whole grain.

Ingredients

For the Klees:

Roughly 4 cups freshly milled flour, using a blend of 75% White Sonora and 25% English Redhead
1 ¾ cups water
Additional sifted flour, as needed

For combining and serving:

~4 potatoes
14 eggs
Salt and pepper, to taste
Water for boiling
Fresh watermelon, sliced, for serving

Method

1. Prepare the dough. If using whole grain flour, lightly sift the flour to create a lighter dough. Measure roughly 4 cups of freshly milled flour into a large mixing bowl.

2. Add 1 ¾ cups of water and mix until a soft dough forms. The dough should have a consistency similar to pie crust and should pull away cleanly from the sides of the bowl without sticking. If the dough feels too wet or sticky, gradually add a little more sifted flour until you reach the proper consistency.

3. Prepare the boiling water.

4. Form the Klees. With clean hands, grab a fistful of dough and roll it into a long rope. Continue with the remaining dough, keeping the ropes approximately the same thickness. If the dough becomes sticky, lightly roll the ropes in flour.

5. Lay the dough ropes out on a lightly floured surface or cutting board. Put the peeled and cut potatoes into the boiling water. Once the water has returned to a rolling boil, use clean kitchen shears or a knife to snip the ropes directly into the boiling water, creating pieces approximately 1 inch long.

6. Cook the Klees. Stir gently as the Klees cook. Continue cooking until they are tender and cooked through.

7. Drain the Klees well.

8. Finish in the pan. Transfer the cooked Klees to a hot, lightly greased skillet.

9. Crack the 14 eggs over the Klees and stir everything together. Continue cooking until the eggs are fully scrambled and cooked through.

10. Season with salt and pepper to taste.

11. Serve hot with freshly sliced watermelon for a simple, rustic meal.