Potato dumplings, bauchrutscher (belly bricks), klöße / kartoffelknödel (Germany), knödel (Austria), gombóc (Hungary), kynuté knedlíky (Luxembourg), canederli (Italy), klub (USA), are big round poached or boiled potato or bread dumplings, made without yeast, generally savoury and often filled.
- 225 g (8 oz) floury potatoes (Desiree, King Edward), peeled, boiled and mashed
- 115 g (4 oz) suet
- 115 g (4 oz) self-raising flour
- 50 ml (2 fl oz) water - see notes below.
- 2 tablespoons fresh mixed herbs, chopped
- sea salt and freshly ground black pepper
- In a bowl, lightly mix the ingredients into a soft dough
- Only add water if the mixture is too dry as there will probably be enough moisture in the potatoes already.
- With lightly floured hands, roll into 6 balls
- Place the dumplings in a large pan of boiling water, ideally they should not touch. Reduce the heat and simmer for 30 minutes.
- Do not boil or you will end up with a pan full of suet-glop.
- The dumplings will sink at first, and rise to the surface once cooked - just make one final check for 'doneness'.
Place in a baking tray filled with 500 ml or so of hot chicken stock or vegetable stock (not quite covering the dumplings)and bake in an over preheated to 190° C (375° F - gas 5) for 30 minutes. Then finish under the grill for 5 minutes.
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