Recipe: Yummy Sig's Kartoffel Knödel (Potato Dumpling)

Sig's Kartoffel Knödel (Potato Dumpling). 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. Potato Dumplings (Kartoffelknödel). by Jeff Zimmerman (Pontiac, IL, USA).

German potato dumplings, aka Kartoffelklöße and Kartoffelknödel, invoke great memories of my Mutti's Sunday dinners. Her recipe used cooked potatoes to create a traditional dumpling that goes well with almost any meat and gravy. I found this recipe, the one I've added below, in my Mutti's. You can have Sig's Kartoffel Knödel (Potato Dumpling) using 5 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Sig's Kartoffel Knödel (Potato Dumpling)

1. Prepare 1/2 kg of (about 500 grams) floury potatoes, boiled in their skins,.
2. Prepare 1/2 kg of potatoes of the same kind, uncooked,skin on.
3. Prepare 1 of day old white bread roll.
4. You need 1 of large pot of good stock of choice.
5. It's to taste of salt, pepper, dried wild garlic or herbs.

There are many different recipes for German potato dumplings, varying in ingredients and their ratio. To check the consistency of the dumplings, place a small test dumpling in simmering water, if it falls apart, add more flour by the teaspoon as needed. Kartoffelknoedel--potato Dumplings recipe: Try this Kartoffelknoedel--potato Dumplings recipe, or contribute your own. Remove from hot water and cool to stop the cooking.

Sig's Kartoffel Knödel (Potato Dumpling) instructions

1. Remove skin from cooked potatoes.Press the cooked potatoes through a potato ricer or mash really well. Do not blend them as this may get to runny..
2. Soak the bread roll in about 3 tablespoons of milk.
3. If you dont like skins remove the skin on the uncooked potato before you grate them, I wash them and grate them with the skin.Grate them finely on grater, mandolin or in food processor. Put them into a clean towel and wring them out over a bowl until they are very dry.
4. Set aside the potato water, some potato starch will sink to the bottom,this is used in a while.
5. Now press out the milk soaked bread roll and add with the salt, pepper and the herbs to the raw potatoes mix well..
6. Add the potato mash and the white potato starch at the bottom of the container in which you saved the potato water, try to use the starch only, not the water, taste the mixture adjust seasoning if needed, mix well..
7. Heat a large pot with a good stock of choice, bring to a gentle simmer.
8. Wet your hands with cold water and keep them moist. Now make little balls, size is a choice, with your hands. Carefully put them into the slight simmering water..
9. If you want to fill them with a few onion or bacon,breadcrumbs, cheese or some sauce do so as you roll them, make a dent in them then cover and roll into a ball. Do not overfill them..
10. If you don't have a large pot then only add 1 or 2 dumplings at a time. Dumplings need lots of room so don't overcrowd the pot. Do not boil them keep at just a simmer. This should take about 15 minutes then they swim to the top and they are ready.
11. Use a slotted spoon to remove them and either serve with gravy straight away or fry them gently from all sides until golden brown..
12. Here is a cooked dumpling, that has not yet been fried on the left and a uncooked one on the right..

Peal and grate the cooked potatoes. Mix the butter and egg together then add. Classic German Potato Dumplings are called gekochte Kartoffelknödel or Gekochte Kartoffelklöβe. Preparation of Classic German Potato Dumplings: In a large saucepan filled with water bring the washed potatoes with the skin on to a boil and let them cook for. Just what the name implies - these are German-style potato dumplings, as found everywhere in the South of Germany, Austria and Bohemia.

Subscribe to receive free email updates: