German Potato Dumplings Recipe

Recipe for Dumplings

Kartoffelknoedel

German potato dumplings are a true favourite in Bavaria especially served with a Schweinebraten.

Whether the dumplings are made from bread, potatoes or Brezen (Pretzel) is all a matter of personal taste. But to serve a Schweinebraten in Bavaria without dumplings is unthinkable.

Ingredients

For the filling
2 slices white bread
1-2 dessert spoons butter
1 tsp parsley leaves

For the dumplings
1.2kg floury potatoes
salt, 1 tsp cloves
100g cornflour
2 egg yolks
freshly grated nutmeg
3 dessert spoons brown butter, recipe is below

To make the filling for the dumplings, cut the bread into small cubes. Toast the bread cubes in a pan with the butter. Toast until golden brown. Leave to drain on kitchen paper and mix with the parsley leaves.

To make the dumplings, wash the potatoes and boil in enough salt water with the cloves until the potatoes are tender. Drain the potatoes and scape them when they are cool enough to handle. Press through a potato ricer.

Weigh out 1kg from the pressed potato mixture and mix with the cornflour, egg yolks, brown butter, salt and nutmeg to form a smooth potato dough.

With damp hands, form 8 rounds from the dough. Flatten them slightly and then fill with the toasted bread. Then form into a smooth dumpling. Place the dumplings into a pan of salted, simmering water for about 20 minutes. Remove with a slotted spoon.

Brown Butter

Melt the butter in a pan and heat slowly until it is golden brownand has a nutty aroma.

Remove the pan from the heat. Place some kitchen paper in the bottom of a sieve and then sieve the butter into a glass jar. Place the sealed jar in the fridge until required.

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