German potato dumplings are a true favourite in Bavaria especially served with a Schweinebraten.
Whether the Kartoffelknoedel 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. If you have never made homemade dumplings before, this potato dumpling recipe is the one for you.
To make 8 dumplings
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
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, gently simmering water for about 20 minutes. Do not boil the water as they will fall apart! Remove with a slotted spoon.
Melt the butter in a pan and heat slowly until it is golden brown and 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.
3 1bs floury potatoes (boiled the day before)
1/4 1b butter
4 tablespoons flour
4 tablespoons stale breadcrumbs
1 1/2 oz butter
Peel and grate the potatoes. In a bowl stir the butter until it is foamy. Then add the eggs and salt, mix well and then add the grated potatoes to the mixture. Add the flour and work the mixture into a dough with a wooden spoon. Form small 1 1/2 inch dumplings from the dough and simmer for 25 minutes in salted water. Toast the breadcrumbs in butter and then sprinkle over the small german potato dumplings.
If you have any potato dumplings left over, slice them and then heat up some oil in a frying pan. Toast the dumplings on both sides until golden brown. Serve with a crisp green salad.
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Zachary - USA
Tremendous website. I lived in Germany for almost 14 years. Your recipes have me excited about getting back into German cooking. Thanks so much!
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