Kartoffelknoedel (Potato Dumplings)
Ingredients 1/2 pound potatoes, [that have previously been boiled in their jackets, then let cool, and peeled] (200 grams) 1 ounce plain bread crumbs, (30 grams) 1 large egg 2 tabl...
Ingredients
- flour, approx
- butter, approx
- egg, approx
- salt, approx
- oil, approx
- potato, approx
- bread, approx
- water, approx
Directions
- 1
Ingredients 1/2 pound potatoes, [that have previously been boiled in their jackets, then let cool, and peeled] (200 grams) 1 ounce plain bre
- 2
Dumplings made from raw potatoes originated in Bavaria and reached Swabian kitchens relatively late
- 3
Beat the butter and egg until fluffy
- 4
Add the cold, grated, boiled potatoes, bread crumbs, salt, and pepper, and knead well
- 5
Depending on how watery the potatoes are, flour may be substituted for the bread crumbs in order to get a dough that is neither too firm not
- 6
Form dumplings, and cook in barely simmering salted water for 15 minutes
- 7
Serve immediately, while still piping hot
- 8
These dumplings are also very popular as a main dish, with brown gravy.