German Kartoffelknodel (Tennis Size Potato Dumplings)

by olga

Servings:

INGREDIENTS

6 POUNDS POTATOES (USE LARGE THEY'RE EASIER TO GRATE)
2 EGGS
1 TABLESPOON FLOUR ROUNDED
1 LEVEL TEASPOON SALT
2 SLICES WHITE BREAD
BUTTER
1 TABLESPOON VINEGAR

INSTRUCTIONS

COOK 2 LBS OF THE POTATOES. DRAIN AND LET COOL.

PEEL REMAINING POTATOES AND PLACE IN A LARGE POT. SEE NOTE* (I have put raw potatoes in cold ice water with a bit of baking soda, this I find keeps them white)

REMOVE RAW POTATOES AND FINELY GRATE INTO A BOWL WITH WATER AND VINEGAR. SQUEEZE OUT GRATED POTATOES AS MUCH AS POSSIBLE IN A DISH TOWEL. PEEL COOKED POTATOES AND GRATE. CUT BREAD INTO 1/4 INCH SQUARES AND FRY IN BUTTER.

MIX RAW AND COOKED POTATOES AND OTHER INGREDIENTS WELL. FORM SIX BALLS AS BIG AS BASEBALLS WITH 5 OR 6 SQUARES IN THE MIDDLE OF EACH. COOK IN BOILING WATER 15 TO 20 MINUTES. DO NOT OVERCOOK AS THEY WILL FALL APART. DRAIN AND SERVE HOT. THEY'RE WORK, BUT BOY THEY'RE GOOD. Mmmmmm!

NOTE:
The recipe says us 1/4 to 1/2 teaspoon sulfur. Peel raw potatoes and place in a large pot. Put the sulfur in an old saucer, set the saucer on the raw potatoes and light. Cover the pot tightly and let sit 15 minutes: (this bleaches the potatoes, otherwise the Knodel won't be snow white).

Miller's German Cookbook

CHEF COMMENTS

KARTOFFELKNODEL ARE "POTATO DUMPLINGS" ABOUT THE SIZE OF A TENNIS BALL. IT WOULD BE A BLACK SUNDAY IN A REAL BAVARIAN HOUSEHOLD IF THERE WEREN'T KARTOFFELKNODEL ON THE TABLE TO GOT WITH THE SCHWEINEBRATEN. THEY ARE WONDERFUL.

Tagged: dumplings, german add tags

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