Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, steamed german potato dumplings (kartoffelknödel). One of my favorites. For mine, I’m gonna make it a little bit unique. 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 well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Steamed German Potato Dumplings (Kartoffelknödel) is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook steamed german potato dumplings (kartoffelknödel) using 7 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Steamed German Potato Dumplings (Kartoffelknödel):
- Get 500 g Potatoes (4-5 medium ones)
- Take 1 Egg
- Get to taste Salt
- Get 1/2 tsp Nutmeg
- Make ready 1 Tbsp Parsley, finely chopped
- Make ready 25 g Flour (2 Tbsp)
- Take 25 g Potato starch (or more flour) (2 Tbsp)
To take the frozen dumplings out, defrost in room temperature water and cook them again so that they get hot. Kartoffelknödel figure in the cuisine of most regions of Germany and are a typical side dish with roasted and braised meats. This particular dumpling recipe, using both cooked and raw potatoes, comes from Bavaria. Potato dumplings are also popular in the Czech Republic, where they are.
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!
The comforting boiled German potato dumplings known as Kartoffelkloesse are Chef John's latest potato side dish obsession. My wonderful German Grandmother always made these potato dumplings. I always preferred them the next day fried.however, this recipe was so much better. 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.
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