Potato Knödel (Dumplilngs) Recipe
Potato Knödel (Dumplilngs)
Flavors of Germany
Total time: 30 to 60 minutes
Preparation time: 10 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Chef's Note
Knödel, or dumplings, are a staple of German cooking. In this version, they are balls made from potatoes and spices. They are served instead of potatoes as a side dish and accompany roast pork with cabbage, roast duck with cabbage or sausages.
- 1 kg (2 1/4 lb.) raw Potato
- 250 g (9 oz.) boiled potato
- 350 g (12 oz.) flour
- 250 ml (1 cup) boiling milk
- 1 egg
- 2 tbsp. bread crumbs
- Small browned croutons
- Salt, pepper and nutmeg
- Butter
  1. Peel and grate the raw potatoes; place them in a bowl and pour the boiling milk over top; drain; transfer to a bowl;
  2. grate the cooked potatoes;
  3. in a bowl, combine the two kinds of potato, flour and egg until smooth; season with salt, pepper and nutmeg;
  4. form into balls, inserting a little crouton into each one; poach in water or stock for about 20 minutes;
  5. in a small saucepan, heat some butter until lightly browned with some bread crumbs; pour over the knödel and serve hot.


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