Kartoffelknoedel (Potato Dumplings)
The classic German recipe.
Yield
4 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
potatoes
[that have previously been boiled in their jackets, then let cool, and peeled] (200 grams) |
|
| 1 | ounce |
bread crumbs
plain, (30 grams) |
|
| 1 | large |
eggs
|
|
| 2 | tablespoons |
butter
(30 grams) |
|
|
salt
to taste |
*
|
||
|
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
potatoes
[that have previously been boiled in their jackets, then let cool, and peeled] (200 grams) |
|
| 28.9 | ml/g |
bread crumbs
plain, (30 grams) |
|
| 1 | large |
eggs
|
|
| 3E+1 | ml |
butter
(30 grams) |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Beat the butter and egg until fluffy.
Add the cold, grated, boiled potatoes, bread crumbs, salt, and pepper, and knead well.
Depending on how watery the potatoes are, flour may be substituted for the bread crumbs in order to get a dough that is neither too firm not to pasty.
Form dumplings, and cook in barely simmering salted water for 15 minutes.
Serve immediately, while still piping hot.
These dumplings are also very popular as a main dish, with brown gravy.
Note:
This refers to dumplings made from boiled potatoes which is the traditional Swabian method. Dumplings made from raw potatoes originated in Bavaria and reached Swabian kitchens relatively late.
