Potato dumplings
| Potato dumplings | |
|---|---|
Random recipe reviewMakes a nice change 4.7/5 Slightly heavier than flour dumplings, but rather good. Paul R Smith |
| Creamy chicken casserole with potato dumplings | |
| Servings: | Serves 6 |
| Calories per serving: | 255 |
| Ready in: | 35 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 10th February 2013 |
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.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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 or 1 teaspoon of dried mixed herbs
- sea salt and freshly ground black pepper
Method
- 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'.
Variations
Place in a baking tray filled with 250 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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