Kartoffel Knoedel (Potato Dumplings)

By Foodiewife

Ingredients

• INGREDIENTS:
• 1 kg / 2.20 lbs. Starchy Potatoes (red potatoes are best)
• 250 g / .55 lbs. Potato starch
• 375 ml / 1.58 Cups Boiling milk Salt

Details

Adapted from youtube.com

Preparation

Step 1

INSTRUCTIONS Filling:

Cut broetchen into cubes and add to pan with melted butter Let brown (optional: add a little bit of salt) and then set aside

Dumplings: Remove skin from potatoes

Boil the potatoes for 20 minutes until they are soft Remove the potatoes one by one and rice them with the ricer tool into a large bowl Add a teaspoon of salt Flake the potato starch over the riced potatoes and mix (will be hot so be careful)

Add the boiled milk and mix again (very hot so you may want to cool it down just a little if doing it by hand)

Form a test dumpling about the size of a baseball

Place a few of the toasted bread cubes into the center of the dumplings Form into a ball and use a little bit of starch to give the outside a nice finish

Bring salt water to a boil Add the dumplings once the water has achieved boil and turn down the heat to just simmer Place a lid on the pot and let the dumpling simmer for 20 minutes (dumpling should float once done)

Remove dumpling from pot and try it out.

If everything went correctly the potatoes should be soft and chewy but not falling apart.