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Two days ago, as the Belgian son of a German mother, I tried to make Grüne Klöße, a German potato dish, created from grated (?) potatoes. The potato flakes get squeezed, in order to get the water out, the resulting potato flakes become a dough, which gets formed into balls and those get cooked in a very gentle way: even experienced Klöße-cookers sometimes end up with potato soup :-)

As I'm a complete newbie, I also ended up with a mess and in future, I would like to avoid this. In supermarkets in Germany, it's possible to buy prepared Klöße, which are packed in a kind of paper bags, preventing the potato flakes from getting loose and ruining the dish.

I would like to buy such paper bags (although I believe other material, like cotton might be better suited), I could search for these on bol.com (or any other e-commerce platform) but I have no idea how those bags are called, not in English nor in Dutch (my mother tongue).

Does anybody have an idea where I might find such Klöße-bags?

Beware: at the beginning of the preparation process, the grated potato flakes must be squeezed in order to get the moisture out of it. For that I use a regular kitchen towel, so this is not what I'm talking about: I'm specifically looking for the small bags in which the individual Klöße are to be cooked.

fyrepenguin
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Dominique
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3 Answers3

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One option might be "nut milk bags" which are designed to filter the liquid squeezed out of nuts. It's just cheesecloth sewn into a sturdy bag shape.

user3486184
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One idea you could try is using empty cotton tea bags. These seem to be available easily (I just found a few on ebay when trying to search for 'Kochbeutel' in German). Check the size but large ones should be big enough for reasonably sized potato dumplings. They are also designed for immersing in boiling water and letting the water through.

quarague
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I know it's not a 'cooking bag' answer, but my experience (Dutch heritage, culinary experience and training) is that most of the successful recipes for these kinds of 'dumplings' use some kind of binder, usually a starch. Ranging from the 'saved' potato starch settled out 'sediment' at the bottom of the potato water bowl, to added 'flour (either wheat flour or potato starch or even 'cream of wheat' (farina) - as many variations as there are home cooks! Hope this helps.

LCFoodExperts
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