(German potato dumplings)
Potato dumplings are also popular in the Czech Republic, where they are known as bramborové knedlíky.
4 to 6 servings
- Baking potatoes, peeled -- 2 pounds
- Breadcrumbs (optional.) -- 1/4 cup
- Salt and pepper -- to taste
- Nutmeg -- 1/4 teaspoon
- Egg (optional), beaten -- 1
- Croutons -- 6 to 8
- Bring a large pot of salted water to a boil and add half the potatoes. Boil until the potatoes are cooked through and tender, then drain, cool and put through a ricer or mash until smooth.
- Using the fine holes of a grater or food processor attachment, grate the remaining potatoes and place in a a large bowl of water with a little vinegar added (this keeps the potatoes white).
- When all of the potatoes are grated, remove them from the water — saving the water — and place them in a colander. Squeeze them until they are very dry. Or you can place the grated potatoes in a clean dishtowel, wrap them tightly and twist the towel to remove any excess moisture.
- Carefully, drain the excess water from the potato soaking water, retaining the potato starch that should have settled to the bottom of the bowl.
- Mix the potato starch into the riced or mashed potatoes, along with the grated potatoes, breadcrumbs, salt, pepper and nutmeg. Mix in the egg if using.
- Using wetted hands, take about 3/4 cup of potato mixture and form it into a rough ball. Press a crouton into the middle and smooth out the ball. Repeat with the remaining potato mixture.
- Bring a large pot of salted water to a simmer. Drop the dumplings carefully into the simmering water and cook for 15 to 20 minutes. Do not boil or the dumplings could fall apart. Drain and serve hot.
- If the potato mixture seems too wet and sticky, knead in some potato starch, cornstarch or flour, a tablespoon or so at a time, until the mixture holds together.
- Fill each dumpling with a piece of ham or a big pinch of sauerkraut instead of the croutons if you like.
- Mix some chopped parsley into the dumpling mixture.