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Richard in Cincy

Rec: Kartoffelknödel (Potato Dumplings)

Veteran Member
5249 posts
Joined: Dec 12, 2005


Posted to Thread #5474 at 3:46 am on Jan 28, 2007

1 3/4 pound potatoes
1/2 cup potato water
1 egg
1 3/4 cups cornstarch
1-2 small dry rolls, cubed and fried in butter to make croutons
salt to taste

Boil the potatoes with their skin on until done, peel, and put the potatoes through a ricer. Beat the egg and stir into the riced potatoes with salt to taste. Mix in the warm water, then knead in the cornstarch. Form into round dumplings about the size of a tennis ball, press a crouton into the center and seal the hole to close it. Cook in simmering salted water for 20 minutes, or until done (floating on the surface).

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