Wednesday, October 15, 2014

German Potato Knodel (Dumplings)

I've never made these German Potato Knodel's or Dumplings before. I guess I was a bit intimidated by the whole process, but my fears were quickly put to rest after I searched through several Bavarian cookbooks I have. Knowing I wanted to make them "pure," I finally found a recipe I wanted to try using just potato, flour and egg and not the added bread slices some recipes call for.

The dough is a bit sticky and tricky, but once you have the right amount of flour added, they come together very quickly.

These are awesome served with a German Sauerbraten Roast, with a bit of the sauce or gravy ladled over top. Yummm!

2-3 lbs. potatoes
1 egg, whisked
1 tsp. salt
1 tsp. pepper
dash garlic powder
dash nutmeg
1/2-3/4 cup flour (or slightly more)
Parsley flakes to dust over top
Water and 1 tsp. salt (for cooking dumplings)

Boil potatoes whole and unpeeled until a fork goes into them easily. Drain and rinse with cold water. Remove skins and process potatoes through a ricer, or cut with a knife and fork until fluffy (do not mash).

Fill a large saucepan with water and 1 tsp. salt and bring to a boil over high heat.

Meanwhile, sprinkle spices over top of potatoes. Add whisked egg and flour and stir together, blending in all ingredients, until it forms a soft dough. Turn out onto floured board.  Flour hands well and shape into large balls.

Place dumplings, a few at at time, into boiling salted water and cook until the dumplings begin to float to the top. Using a slotted spoon, remove dumplings to a cookie sheet until all dumplings are cooked.

Dust top of Knodels with parsley flakes if desired. Serve hot with sauce or gravy.

Yield: 9-10 large dumplings


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