Potato Dumplings

October 2007
Potato Dumplings

by 32 people

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Bavarians refer to these big potato balls as kartoffelknödel. They're great for soaking up gravy!

Makes: 6 servings

Prep: 35 mins

Cook: 35 mins

Ingredients
  • 2 pounds boiling potatoes, peeled and cut into 3/4-inch cubes
  • 2 1 inches thick slices white bread, crusts trimmed and bread cut into 1-inch cubes
  • 1 tablespoon butter, melted
  • Salt
  • 2 large eggs
  • 1 - 1 1/2 cups flour
  • 1 teaspoon pepper
  • 1/8 teaspoon nutmeg
Directions
  1. Preheat the oven to 400 degrees . Place the potatoes in a large saucepan with enough salted cold water to cover by 1 inch. Bring to a boil, then simmer until the potatoes are tender, 12 to 15 minutes. Drain in a colander, then transfer to a bowl and mash thoroughly. Spread the mashed potatoes on a plate and set aside to cool.
  2. Meanwhile, on a rimmed baking sheet, toss the bread cubes with the melted butter and salt to taste. Bake until the croutons are crisp and slightly browned, about 10 minutes.
  3. In a large bowl, lightly beat the eggs. Add the cooled mashed potatoes, 1 cup flour, 1 1/2 teaspoons salt, the pepper and nutmeg; stir with a large wooden spoon until a heavy dough forms. If the dough is too wet to form into dumplings, add more flour, about 1/4 cup at a time; the dough should be slightly sticky.
  4. On a work surface, cut the dumpling dough into 12 equal pieces. Press a crouton into a piece of dough and shape the dough into a ball around the crouton (wet your hands to prevent the dough from sticking). Repeat with the remaining dough and croutons. 5. Bring a large pot of salted water to a boil. Carefully drop the dumplings into the water and cook until they float to the surface, about 10 minutes. Remove and serve.
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