Kartoffelknödel (German Potato Dumplings)
A recipe for Kartoffelknödel (German Potato Dumplings)! Cooked potatoes are combined with eggs and potato starch, formed into balls, and lightly simmered until tender.
Servings 15 Dumplings
Ingredients
- 2 1/2 pounds (1.13 kilograms) Russet potatoes or other starchy potatoes
- 1 tablespoon caraway seeds
- 1 cup (170 grams) potato starch
- 1 1/2 teaspoons salt plus more for seasoning water
- 1/4 teaspoon freshly grated nutmeg
- 2 large egg yolks
- 1 large egg
- 2 tablespoons (30 grams) unsalted butter melted and slightly cooled
- Fresh parsley or chives chopped, for garnish
Instructions
- Place the potatoes in a large pot and cover fully with cold water.
- Add the caraway seeds and a large pinch of salt to the water and place over medium heat.
- Once the water comes to a boil, reduce heat to a simmer and cook until the potatoes are completely tender, 20-30 minutes.
- Remove from heat, transfer the potatoes to a colander, and set aside until just cool enough to handle.
- Peel the potatoes and press through a potato ricer into a large bowl.
- Fold in the potato starch, salt, and nutmeg just until evenly distributed.
- Mix in the egg yolks, egg, and butter just until a soft and smooth mixture comes together.
- Form the dough into individual balls about 2 1/2 inches (4 centimeters) wide and set aside, repeating with the remaining dough.
- Bring a large pot of lightly salted water to a boil.
- Reduce heat to a low simmer (it should not be boiling at all) and add a few of the Kartoffelknödel, taking care to not overcrowd the pot.
- Very lightly stir along the bottom to keep the Knödel from sticking and simmer until they have risen to the top and are heated completely through the center, about 15-20 minutes.
- Carefully remove with a slotted spoon and repeat with remaining Kartoffelknödel.
- Serve immediately.