Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, steamed german potato dumplings (kartoffelknödel). It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Steamed German Potato Dumplings (Kartoffelknödel) is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Steamed German Potato Dumplings (Kartoffelknödel) is something that I’ve loved my whole life. They’re nice and they look wonderful.
The best potatoes to use for potato dumplings are Russets (a starchy baking potato) or an These were my favorites that I grew up with. ❤️ Oma's Dampfnudeln How to cook simple & easy Homemade Potato Dumplings. Kartoffelknödel figure in the cuisine of most regions of Germany and are a typical side dish with roasted and braised meats.
To get started with this particular recipe, we have to prepare a few components. You can have steamed german potato dumplings (kartoffelknödel) using 7 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Steamed German Potato Dumplings (Kartoffelknödel):
- Make ready 500 g Potatoes (4-5 medium ones)
- Prepare 1 Egg
- Prepare to taste Salt
- Prepare 1/2 tsp Nutmeg
- Make ready 1 Tbsp Parsley, finely chopped
- Make ready 25 g Flour (2 Tbsp)
- Get 25 g Potato starch (or more flour) (2 Tbsp)
This traditional German dumpling is often served with a Sunday roast and smothered in gravy. Place potatoes in a large pot and add salty water until potatoes are all covered. German Potato Dumplings [Kartoffelknödel] prepared with a simple potato dough. Potato Dumplings are known as Kartoffelknödel or Kartoffelkloß in most parts of Germany.
Steps to make Steamed German Potato Dumplings (Kartoffelknödel):
- 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).
- 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.
- 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.
- Mix all the ingredients well. The dough should be moist but firm enough to form the dumplings without falling apart.
- Dipping your hands in cold water, form about 6-8 large dumplings
- 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.
- Serve along with meat and gravy, thick stews, or other sauces. I had mine with a thick lentil stew and sausages!
In Austrian we call the Erdäpfelknödel, in Bavaria the potato dumplings are known as Reibeknödel. One kind of many variations of dumplings Oma will show you how. Classic German Potato Dumplings are called gekochte Kartoffelknödel or Gekochte Kartoffelklöβe. German Potato Dumplings (Kartoffelkloesse) - Dial-Up Some Delicious Dumplings. I was having flashbacks to those good, old dial-up AOL days.
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