Kartoffelknoedel (Potato Dumplings) is a traditional German recipe for a classic dumpling of grated potatoes mixed with bread and bound with egg, that are flavoured with nutmeg, boiled in salted water and served as an accompaniment. The full recipe is presented here and I hope you enjoy this classic German version of: Potato Dumplings (Kartoffelknoedel).
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This is a traditional Swabian dish for dumplings made from boiled and then grated potatoes. Though dumplings made from raw, grated, potatoes are now made in Swabia these originated in Bavaria.
Ingredients:
200g potatoes, boiled, cooled, peeled and grated
30g plain bread crumbs
1 egg
30g butter, softened
salt and freshly-ground black pepper, to taste
Method:
Cream together the egg and butter until soft and fluffy then mix in the cold, grated, potatoes along with the breadcrumbs, salt and black pepper. Mix to combine then bring together as a dough and knead well. If the potatoes are a little watery then scatter a little flour over the dough and work in until you have a soft but pliable finished product.
Form the dough into walnut-sized dumplings then bring a large pan of salted water just to a simmer. Add the dumplings and cook for about 15 minutes. Drain with a slotted spoon and serve immediately, whilst still hot. Traditionally these were served as a main dish accompanied by brown gravy, but they work equally well as an accompaniment, particularly for game dishes and sauerbraten.
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