Potato dumplings

Potato dumplings
Best recipe review Makes 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:
Recipe author:	JuliaBalbilla
First published:	10th February 2013

Potato dumplings

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

1. In a bowl, lightly mix the ingredients into a soft dough
2. Only add water if the mixture is too dry as there will probably be enough moisture in the potatoes already.
3. With lightly floured hands, roll into 6 or 8 balls
4. Place in a baking tray filled with 250 ml or so of hot chicken stock or vegetable stock
5. Bake at the top of an oven, preheated to 190° C (375° F - gas 5) for 30 to 40 minutes until crispy

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