Kartoffelknoedel (Potato Dumplings)
1.4k
The classic German recipe.
Ingredients
| 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 |
* |
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.
Nutrition Facts
Serving Size 80g (2.8 oz)Amount per Serving
Calories 12950% of calories from fat
% Daily Value *
Total Fat 7g
11%
Saturated Fat 4g
20%
Trans Fat
0g
Cholesterol 68mg
23%
Sodium 84mg
4%
Total Carbohydrate
5g
5%
Dietary Fiber 1g
5%
Sugars g
Protein
6g
Vitamin A 5%
•
Vitamin C 7%
Calcium 2%
•
Iron 3%
* based on a 2,000 calorie diet
How is this calculated?
Bob
Try them baked. My mom would place them in a baking dish and brush with butter and bake at 350 for 45 min (or until golden brown. The bottoms come out nice and crunchy and you don't have to worry about them falling apart.
over 13 years agosus
Amongus
almost 2 years ago