Bavarian Patato Dumplings KNOEDEL |
| Name: |
Nathalie Alcantara |
| Base: |
Ft. Eustis |
| Recipe: |
700g / 1 1/2 lb potatoes
1 egg
salt
4 tbs bread crums
Bavarian potato dumplings are made of cooked and raw potatoes. Peel half of the potatoes, cover in salted water and boil for approx. 20 min. or until the potatoes are cooked through. Peel the other half of the potatoes and grate finely. Place the grated potatoes on a tea towel, close the tea towel and press as much liquid out of the potatoes as possible, collecting the liquid in a bowl. Allow the liquid to stand for a while and you will notice that the potato starch will separate and settle at the bottom. Place the dry grated potato in another bowl. After waiting a few minutes carefully pour away the water and add the left over potato starch to the grated potato. Add the egg, salt and bread crumbs. Strain the cooked potatoes and allow to cool. Mash the cooked potatoes and mix together with the raw potatoes to achieve a firm dough. Coat your hands with flour and form 6 round dumplings. Fill a large cooking pot with salted water and bring to the boil. Turn the heat down a little and place the dumplings in the simmering water. Simmer for approx. 20 min. Remove the dumplings with a slatted spoon. |
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