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Kartoffelknoedel (Potato Dumplings)

 
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Kartoffelknoedel (Potato Dumplings) Kartoffelknoedel (Potato Dumplings) Kartoffelknoedel (Potato Dumplings)

The classic German recipe.

Yield

4

servings

Prep

10

min

Cook

15

min

Ready

25

min

Trans-fat Free, Low Sodium
 

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.

 

* not incl. in nutrient facts

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Comments

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 ago

sus

Amongus

almost 2 years ago

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?

 

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