The dough is a bit sticky and tricky, but once you have the right amount of flour added, they come together very quickly.
These are awesome served with a German Sauerbraten Roast, with a bit of the sauce or gravy ladled over top. Yummm!
RECIPE
Ingredients
2-3 lbs. potatoes
1 egg, whisked
1 tsp. salt
1 tsp. pepper
dash garlic powder
dash nutmeg
1/2-3/4 cup flour (or slightly more)
Parsley flakes to dust over top
Water and 1 tsp. salt (for cooking dumplings)
Method
Boil potatoes whole and unpeeled until a fork goes into them easily. Drain and rinse with cold water. Remove skins and process potatoes through a ricer, or cut with a knife and fork until fluffy (do not mash).
Fill a large saucepan with water and 1 tsp. salt and bring to a boil over high heat.
Meanwhile, sprinkle spices over top of potatoes. Add whisked egg and flour and stir together, blending in all ingredients, until it forms a soft dough. Turn out onto floured board. Flour hands well and shape into large balls.
Place dumplings, a few at at time, into boiling salted water and cook until the dumplings begin to float to the top. Using a slotted spoon, remove dumplings to a cookie sheet until all dumplings are cooked.
Dust top of Knodels with parsley flakes if desired. Serve hot with sauce or gravy.
Yield: 9-10 large dumplings
Enjoy,
Mary
2-3 lbs. potatoes
1 egg, whisked
1 tsp. salt
1 tsp. pepper
dash garlic powder
dash nutmeg
1/2-3/4 cup flour (or slightly more)
Parsley flakes to dust over top
Water and 1 tsp. salt (for cooking dumplings)
Method
Boil potatoes whole and unpeeled until a fork goes into them easily. Drain and rinse with cold water. Remove skins and process potatoes through a ricer, or cut with a knife and fork until fluffy (do not mash).
Fill a large saucepan with water and 1 tsp. salt and bring to a boil over high heat.
Meanwhile, sprinkle spices over top of potatoes. Add whisked egg and flour and stir together, blending in all ingredients, until it forms a soft dough. Turn out onto floured board. Flour hands well and shape into large balls.
Place dumplings, a few at at time, into boiling salted water and cook until the dumplings begin to float to the top. Using a slotted spoon, remove dumplings to a cookie sheet until all dumplings are cooked.
Dust top of Knodels with parsley flakes if desired. Serve hot with sauce or gravy.
Yield: 9-10 large dumplings
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.