Results 1 to 3 of 3

Thread: Czech or German Potato Dumplings?

  1. #1
    deutschemadchen Guest

    Default Czech or German Potato Dumplings?

    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?

  2. #2
    Michael Kuettner Guest

    Default Re: 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







  3. #3
    Victor Sack Guest

    Default Re: Czech or German Potato Dumplings?

    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.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32