Thread: Czech or German Potato Dumplings?

"deutschemadchen" schrieb :
> Onions on the dumpling mix?
>
Not really.

> Any favorite recipes or tips on german or czech dumplings?

No.

> Not sure if austrians have some dumplings going on.
>
Well, we invented them together with our Bavarian brothers ;-)

> I guess some people are toasting and quartering bread to add into
> center of dumpling?

Nope. You use Kaiser rolls, not bread for this type of Kartoffelknoedel.
Plus, you cut them into little cubes.

Kartoffelknoedel
(yields 4 dumplings)

600 grams boiled mealy potatos
4 stale Kaiser rolls, finely cubed
80 g butter
2 eggs
60 g flour
salt
40 g flour

Boil the potatos. Let them rest over night. Peel them and mash them.
Stir the 80 g butter until foamy.
Roast the cubed rolls lightly in the 40 grams butter.
Now knead a dough of all the ingredients.
Form 4 dumplings.
Cook in simmering saltwater for ca. 15 minutes.

Cheers,

Michael Kuettner

deutschemadchen <[email protected]> wrote:

Hint: "deutsche Mädchen" is plural; "deutsches Mädchen" is singular.

> Onions on the dumpling mix?
>
> Any favorite recipes or tips on german or czech dumplings? Not sure if
> austrians have some dumplings going on.
>
> I guess some people are toasting and quartering bread to add into
> center of dumpling?

Here are two recipes, one Czech, the other German. The former is
from the _Time-Life Recipes: The Cooking of Vienna's Empire_ by Joseph
Wechsberg.

Bramborové Knedlíky
Potato Dumplings

To make 12 to 14 dumplings

5 medium-sized potatoes, boiled in their jackets, cooled, peeled and
riced (about 2 3/4 cups riced)
1/3 cup flour
1 teaspoon salt
1/4 cup farina or semolina
1 egg, lightly beaten
2 teaspoons milk

In a large saucepan, bring 5 quarts of water to a boil. In a mixing
bowl, combine the riced potatoes, flour, salt, farina or semolina, egg
and milk. Mix them together with a wooden spoon until they form a
smooth paste. Dust your hands with flour and form the mixture into
balls about 1 inch in diameter.

Drop the dumplings into the boiling water and bring to a gentle boil
again. Simmer the dumplings for about 10 minutes, or until they rise to
the top.


Klöße aus gekochten Kartoffeln
Dumplings from boiled potatoes

Serves 4

1 kg (2.2 pounds) floury potatoes
250 g (1 cup) potato starch
salt
2 wheat bread rolls
2 tablespoons oil
3/8 l (1.6 cups) milk
additional potato starch for forming the dumplings

The dumplings should be prepared with freshly cooked, still hot,
potatoes only.

1. Wash the potatoes and cook them in shallow water, unpeeled. Drain,
plunge in cold water, peel and put through the potato ricer twice.

2. Mix the riced potatoes with the potato starch and a large pinch of
salt into a loose, crumbly mixture.

3. Cube the bread rolls.

4. Heat the oil and fry the bread cubes over medium heat until golden
brown.

5. Bring milk to a boil and pour over the potato mixture. Knead the
purée with your hands to a smooth dough which should not cling to hands,
adding more potato starch if necessary.

6. With hands kept sprinkled with potato starch, form 12 dumplings and
fill each one with roasted bread cubes.

7. Bring abundant water to a boil, put in the dumplings and let it come
to the boil again, then simmer, loosely-covered, for about 20 minutes.
Remove the dumplings with a slotted spoon, let drain thoroughly, and
serve at once.