Steamed German Potato Dumplings (Kartoffelknödel)

Name: How to cook Steamed German Potato Dumplings (Kartoffelknödel) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Us

Introduce

Chef :

Felice

Steamed German Potato Dumplings (Kartoffelknödel)

Kartoffelknödel (also called Kartoffelklösse) can be made steamed or boiled, and sometimes have stuffings inside like sauerkraut and bacon. In this recipe I'm using cooked potatoes but sometimes kartoffelknödel are also made with dumpling raw grated potato too (that will be for another recipe)! Anyway, depending on the method of cooking and exact ingredients the taste can be quite different. I like steaming because sometimes the dough can be soft, and I don't have to worry about it falling apart in the boiling water.

Ingredient

Food ration :

3 servings

Cooking time :

45 mins

500 g

Potatoes (4-5 medium ones)

Egg

to taste

Salt

1/2 tsp

Nutmeg

1 Tbsp

Parsley, finely chopped

25 g

Flour (2 Tbsp)

25 g

Potato starch (or more flour) (2 Tbsp)

Cooking instructions

* Step 1

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).

* Step 2

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.

* Step 3

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.

* Step 4

Mix all the ingredients well. The dough should be moist but firm enough to form the dumplings without falling apart.

* Step 5

Dipping your hands in cold water, form about 6-8 large dumplings

* Step 6

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.