Steamed Kartoffelknödel - German Potato Dumplings
Kartoffelknödel are made in many ways: boiled or steamed, plain or stuffed with fillings like bacon & sauerkraut, with raw grated potato mixed in, etc., etc. In this recipe, we'll be steaming the dumplings. I like this method because the knödel dough can be on the soft side, but you needn't worry about it falling apart since you're not boiling. These are great with braised meat and thick stews!
Background: Kartoffelknödel are also called Kartoffelklösse depending on where you are in Germany. Sometimes they're filled with sweet fillings too!
- Potatoes (4-5 medium | 500 g)
- Egg (1)
- Salt (to taste)
- Nutmeg (1/2 tsp)
- Parsley, finely chopped (optional) (1 Tbsp)
- Flour (25 g | 2 Tbsp)
- Potato starch (or more flour) (25 g | 2 Tbsp)
Boil 4-5 medium potatoes in their skins until soft (about 20-25 minutes). Drain and let cool. Peel away the skins.
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!
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