German potato dumplings are a great side dish for any kind of roast. The yellow, soft and yummy balls have different names in German btw. Some refer to them as “der Kloß / die Klöße” and some as “der Knödel / die Knödel”. Potato dumplings are made of potatoes - Kartoffeln of course ;) Most people buy the ready-made dumpling dough, but there are some that still prepare them from scratch. Here’s how you make Bavarian dumplings:
You need:
2 pounds of potatoes
4 Tbs breading
1 egg
salt
Peel and wash potatoes. Then cook one pound until they’re soft - mash them. Grate the remaining raw pound, wrap it into a towel and try to squeeze as much water out as possible. Collect the water in a bowl and wait for a couple of minutes til the starch has sunken down. Mix this starch now with the raw, grated potatoes, then add the egg, breading and salt. Add the mashed potatoes.
Now shape the dumplings. Throw them into a pot with boiling salt water. Lower heat and simmer for about 20mins until the dumplings are floating on the surface.
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SCHMECKT SEHR FANTASTISCH!!!
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Blergh, I haaate Knoedel! My dad used...they were just sooo fowl. They’re pretty much
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this. hahahaha. By...way, I ate like,
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these. They were absolutely delicious
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holidays! Even though I don’t have any adeptness at cooking…
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