Czech/Slovak | Germany | Pasta & Dumplings | Potatoes | Winter

Kartoffelknödel

(German potato dumplings)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Potatoes, baking peeled 2 lbs
Breadcrumbs (opt.) 1/4 cup
Salt & pepper to taste
Nutmeg   1/4 tsp
Egg (opt.) beaten 1 each
     
Croutons   6-8 each

METHOD

Basic Steps:  Boil → Rice → Grate → Squeeze Dry → Mix → Form → Simmer
  1. Boil half the potatoes in salted water till cooked through. Drain, cool and put through a ricer or mash until smooth.
  2. Grate the remaining potatoes with the fine holes of a grater into a large bowl of water with a little vinegar added (this keeps the potatoes white).
  3. When all of the potatoes are grated, remove them from the water, saving the water. Place the potatoes in a colander and squeeze them well until very dry. Or you can place the grated potatoes in a clean dishtowel, wrap them tightly and twist the towel to remove excess moisture.
  4. Add the grated potatoes and breadcrumbs to the riced potatoes. Carefully, drain the excess water from the potato soaking water. Potato starch should have settled to the bottom of the bowl. Mix this in with the potatoes and season to taste with salt, pepper and nutmeg. Mix in the egg if using.
  5. Bring a large pot of salted water to a simmer. With wetted hands, take about 3/4 cup of the mixture and form into a rough ball. Press a crouton into the middle and smooth out the ball. Repeat with the remaining potato mixture.
  6. Drop the dumplings carefully into the simmering water. Simmer for 15-20 minutes, drain and serve.

VARIATIONS

  • If the potato mixture seems to wet and sticky, knead in flour a tablespoon or so at a time until the mixture holds together. One or two tablespoons of potato starch or cornstarch can also be added.
  • 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.

NOTES

  • Potato dumplings figure in the cuisine of most regions of Germany. This particular dumpling recipe of half-cooked, half-raw potatoes comes from Bavaria. Kartoffelknödel are a typical side dish with roasted and braised meats.
  • The dumplings should be cooked in simmering water. Boiling water could break the dumplings apart.
  • These dumplings are also popular in the Czech Republic where they are known as bramborové knedlíky.