Kartoffelknödel, or potato dumplings, are the standard starch side dish of traditional Bavarian cuisine. Unlike dumplings found elsewhere in Germany, Bayrische (Bavarian) dumplings have no bread or bread crumbs. Regardless of their low-brow origins these things are delicious and are a fantastic canvas for creativity. Eat these naked (and/or while naked, I just don’t want to know about it) or top with dark beer sauce or mushroom (Jägersoße) sauce, gravy, butter, never margarine, creme fraiche, mascarpone, or bleu cheese crumbles.
Potato Dumplings (Kartoffelknödel)
Equipment and Supplies
- 1 4 quart saucepan
- 1 Potato Ricer or Grater
- 1 Large Mixing Bowl
- 2 pounds russet potatoes, peeled, boiled, and cooled
- ¾ cup self-rising or all-purpose flour, or more as necessary
- 2 tsp. salt
- 2 eggs
- Grate potatoes finely into a large bowl, or use a potato ricer (preferred). Add remaining ingredients and mix thoroughly.2 pounds russet potatoes, ¾ cup self-rising or all-purpose flour, 2 tsp. salt, 2 eggs
- Using floured hands, form into 6-8 balls roughly the size of tangerines. This is messy.
- Cook in boiling salted water until they float, about 10-12 minutes, and serve.
- Cook in boiling vegetable or chicken stock instead of water.
- After boiling, cut in half and fry in duck fat or butter just until crispy on both sides.
- If you’re a common Franconian, boil for 5 minutes, roll in breadcrumbs, and fry on all sides.
- You feelin’ faaaancy? Grate some black truffle into the potatoes with the flour and egg.
- Do bacon crumbles work? That isn’t a real question, is it?
- Cheese? Of course. Bleu is my favorite, but any cheese with some funk is good, like brick, cambozola, raclette or emmentaler. Grate in about ¼ cup.
- Sautéed mushrooms