How To make 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
tablespoons
butter, (30 grams)
1
salt, to taste
1
pepper, to taste
Directions:
This refers to dumplings made from boiled potatoes which is the traditional Swabian method. Dumplings made from raw potatoes originated in Bavaria and reached Swabian kitchens relatively late.
Beat the butter and egg until fluffy. Add the cold, grated, boiled potatoes, bread crumbs, salt, and pepper, and knead well. 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 to pasty.
Form dumplings, and cook in barely simmering salted water for 15 minutes.
Serve immediately, while still piping hot.
These dumplings are also very popular as a main dish, with brown gravy.
How To make Kartoffelknoedel (Potato Dumplings)'s Videos
How to make Potato Dumplings ✪ MyGerman.Recipes
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German Potato Dumplings (Kartoffelknödel): Your New Winter Comfort Food
My German Potato Dumplings recipe is here. Thank you Surfshark for sponsoring this video! Go to and enter promo code ANDONG for 85% off and 3 months free.
???? My Cook Book KITCHEN PASSPORT!
???? Kartoffelknödel (16 small dumplings)
750g mealy potatoes, medium or large
100g potato starch
3 egg yolks
50g softened butter
1 tsp salt
1/2 tsp msg
1/4 tsp ground nutmeg
1/4 tsp ground white pepper (optional)
chopped parsley
Garlic Thyme Butter
Roasted Breadcrumbs
???? Garlic Thyme Butter
150g butter
3 cloves garlic, smashed
3 sprigs fresh thyme
1 shallot, sliced in half
???? Roasted Breadcrumbs
50g panko breadcrumbs
3 Tbsp Garlic Thyme Butter
1/4 tsp salt
Video by Andong
Channel Producer Grace Phan-Nguyen
Channel Manager Jacques Wecke
Spanish subtitles by Daniel González
German Potato Dumplings | Kartoffelknödel
#Kartoffelknödel #GermanPotatoDumplings #ElizaKussi #potatodumplings
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O’zapft is! Darlings soon the Oktoberfest is starting in Germany again, and I show you how you can make some traditional authentic Bavarian Food at Home. First, I’m starting with the famous Klöße or Kniedla as they pronounce it in my town. They are delicious with gravy and a salad on the side or a lovely pork roast or cut up the next day in thick slices and fried golden brown in some butter.
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