Potatoes > Side Dishes > Germany > Potato Dumplings >
Potato Dumplings
Knodel or Kartoffelklobe
4 russet potatoes
4 eggs, beaten
1/2 C flour
1/2 C mashed potato flakes or potato flour
2 tsp. salt
1 tsp. black pepper
2 TBS fresh parsley, chopped
2 TBS fresh chives, chopped
24 small-to-medium plain bread croutons
Peel and quarter two potatoes; cook in a small pot of boiling water until tender. Push cooked potatoes through a sieve into a bowl; process will "rice" the potatoes. Peel and grate remaining two potatoes; add to bowl with "riced" potatoes. Add the eggs, flour, potato flakes, salt, black pepper, chopped parsley and chives. Mix well. If dough appears too sticky, add more potato flakes if necessary. Divide dough mixture into eight balls; flatten and add three croutons. Form dough over the croutons; seal into a ball. Simmer balls in a pot of boiling salted water for about fifteen to twenty minutes; don't over-boil or dumplings will split. Remove from water and allow to cool slightly before serving.
Note: Knodel goes well with soups and stews, or roast with gravy.
Suggestion: Serve Knodel with Sauerbraten (German Soured Roast).
*Knodel image (C) Kobako (2005). Used under the Creative Commons Attribution-Share Alike 2.5 Generic license, a freely licensed media file repository.
Similar recipe: Kroppkaka (Swedish Béchamel Potato Dumplings).
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