The famous German dumplings made from potatoes.
The Spanish conquered the NEW WORLD (1st half of the 16th century) at a time, when the potato was already a core food in the Inkas diet and was worshiped.
Around 1570 the potato reached Spain. From there the potato made its way to Italy and then slowly spread throughout the European mainland. Now the potato existed, but it wasn’t on the menu yet and was seen as food for animals. But despite skepticism from the population, the potato quickly became an elementary side dish and different recipes were developed.
Through this it became clear that the exotic bulb was extremely well suited for dumplings. The potato dumpling became one of the most popular side dishes of the century and was the base for a multitude of recipes.
How are Potato Dumplings called in German?
Potato dumplings are called “Kartoffelknödel”.
How to pronounce “Kartoffelknödel”?
Listen to this audio file to hear how to say “Kartoffelknödel” in German.
Floury potatoes are the guarantee for the perfect dumpling.
Tip: If the dough is a bit too soft, the dumplings may fall apart. To avoid this, add a little bit of starch to cold water and add this mixture to the boiling water.
Authentic German Potato Dumplings Recipe
- 2 pounds potatoes
- 1/2 cup all-purpose flour
- 1 egg
- 1 1/2 tsp. salt
- 1/2 tsp. nutmeg
- Cook or microwave potatoes until soft.
- Press through potato ricer into a large bowl.
- Add egg, flour, salt and nutmeg.
- Mix well and allow to rest for about 30 minutes.
- Shape dough into dumplings.
- Drop dumplings with a slotted spoon into simmering water and cook for about 15 -20 minutes.
Nutrition Information:Yield: 6 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
How to Serve Semolina Pudding?
Potato dumplings are a traditional side to German meat dishes with rich gravies.