Potato Dumplings (Kartoffelknödel)
by Jeff Zimmerman
(Pontiac, IL, USA)
This is my favorite recipe for potato dumplings that give you light and fluffy dumplings.
Makes 8 dumplings
2 lbs potatoes (I prefer yellow potatoes)
1/2 Cup potato flour
8 bread cubes
Take the bread cubes and place in a shallow pan and brown with a little butter or oil, set aside.
Steam the potatoes until they are done. Peel and set aside. Using a potato press, press the potatoes into a large bowl. Add the flour and 1 beaten egg (Depending on the moisture content of the potatoes, you might need to add a bit more flour or another beaten egg). With your hands mix the contents of the bowl. Do not over mix, but do it quickly. Like making pancakes, over mixing can make the potatoes too dense. Do not let the dough rest for any longer period of time.
Form the mixture into a roll and then divide into 8 equal parts. with lightly floured hands roll the dough into balls and press a bread cube into the center. Reform sealing the bread cube until the ball is smooth.
In a large pot of lightly boiling water with salt added, carefully drop the dumplings into the water. As soon as the dumpling floats to the top of the water, remove and serve hot.
Source: Bayerisches Kochbuch (Bavarian Cookbook), Publisher: Birken-Verlag GmBH, 1998 (amounts have been converted from the metric measurements given in the published work)
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