Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, steamed german potato dumplings (kartoffelknödel). It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Using cooked potatoes, she created these scrumptious traditional dumplings! Her recipe used cooked potatoes to create a traditional dumpling that goes well with almost any meat and gravy. Kartoffelknödel are made in many ways: boiled or steamed, plain or stuffed with fillings like bacon & sauerkraut, with raw grated potato mixed in, etc In this recipe, we'll be steaming the dumplings.
Steamed German Potato Dumplings (Kartoffelknödel) is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Steamed German Potato Dumplings (Kartoffelknödel) is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook steamed german potato dumplings (kartoffelknödel) using 7 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Steamed German Potato Dumplings (Kartoffelknödel):
- Take 500 g Potatoes (4-5 medium ones)
- Make ready 1 Egg
- Get to taste Salt
- Get 1/2 tsp Nutmeg
- Get 1 Tbsp Parsley, finely chopped
- Get 25 g Flour (2 Tbsp)
- Get 25 g Potato starch (or more flour) (2 Tbsp)
For best results, roast, don't boil, the potatoes so they're nice and dry. German Potato Dumplings [Kartoffelknödel] prepared with a simple potato dough. Potato Dumplings are known as Kartoffelknödel or Kartoffelkloß in most parts of Germany. In Austrian we call the Erdäpfelknödel, in Bavaria the potato dumplings are known as Reibeknödel.
Steps to make Steamed German Potato Dumplings (Kartoffelknödel):
- Boil 4-5 medium potatoes in their skins until soft (about 20-25 minutes). Drain and let cool. Peel away the skins. (Save time by using boiled potatoes from the day before).
- Mash the potatoes as fine as possible. Pass them through a semi-fine strainer, food mill or press if possible - this will give you the smoothest texture.
- Add the mashed potatoes, 1 egg, a good sprinkle of salt, 1/2 tsp nutmeg, 1 Tbsp parsley (or other green herbs), 2 Tbsp flour and 2 Tbsp potato starch to a large bowl.
- Mix all the ingredients well. The dough should be moist but firm enough to form the dumplings without falling apart.
- Dipping your hands in cold water, form about 6-8 large dumplings
- Grease the bottom of your steamer basket or lay in some torn cabbage/lettuces leaves so the dumplings won't stick. Steam for 15-20 minutes or until dumplings are cooked.
- Serve along with meat and gravy, thick stews, or other sauces. I had mine with a thick lentil stew and sausages!
German potato dumplings are a true favourite in Bavaria especially served with a Schweinebraten. Whether the Kartoffelknoedel are made from To make the dumplings, wash the potatoes and boil in enough salt water with the cloves until the potatoes are tender. One kind of many variations of dumplings Oma will show you how. Classic German Potato Dumplings are called gekochte Kartoffelknödel or Gekochte Kartoffelklöβe. Kartoffelknödel figure in the cuisine of most regions of Germany and are a typical side dish with roasted and braised meats.
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