German Potato Dumplings Recipe

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 German Kartoffelknodel

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
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, gently simmering water for about 20 minutes. Do not boil the water as they will fall apart! Remove with a slotted spoon.

To Make Brown Butter

250g Butter

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.

Small Potato Dumplings

3 1bs floury potatoes (boiled the day before)
1/4 1b butter
3 eggs
salt
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.

Toasted 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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