Potato Dumplings (Kartoffelknödel)
from German Cooking by Marianna Olszewska Heberle
When cooking potato dumplings, use the first dumpling as a test. See how the dough reacts and how long it takes to cook, then you'll be able to make adjustments to the dumpling consistency or the cooking time to achieve desired results.
8 medium pototoes, cooked in skins and still warm
1 1/2 - 2 cups all-purpose flour)
2 eggs, lightly beaten
1 tsp. salt
1/4 tsp. white pepper
about 3 quarts beef broth
Dill or mushroom sauce for serving
Peel and grate warm potatoes into a large bowl. Stir about 1 1/2 cups of the flour, eggs, salt and white pepper into potatoes. Using your hands, work the potato mixture into a stiff dough.
Dust your hands with flour, then shape 1 heaping teaspoon dough into a 1 to 1 1/4-inch ball. Repeat with remaining dough. If dumplings are too soft and won't hold together, add a little more flour.
Bring broth to a boil in a large saucepan. Drop dumplings into boiling broth one at a time so boiling liquid will not cool down too much. Cook dumplings in small batches, about 3 minutes each batch, or until dumplings float and are cooked through.
Serve in broth or in a soup or remove with a slotted spoon and serve with a sauce.
Makes 65 - 70 dumplings (6 - 8 servings)
Variations:
- Mix 2 tablespoons finely chopped fresh marjoram, 1 tablespoon finely chopped fresh thyme and 2 tablespoons finely chopped fresh parsley into dough.
- Place a deep indentation in center of uncooked dumplings with your thumb, so dumpling resembles a small thick-walled bowl. These indented dumplings will take a little less time to cook, because they will not have a true center.
