Kartoffelknödel sind ein beliebtes Gericht in Deutschland und Österreich. Sie sind einfach und schnell zuzubereiten und eine perfekte Beilage zu verschiedenen Fleisch- oder Gemüsegerichten. In diesem Artikel werden wir Ihnen zeigen, wie Sie Kartoffelknödel einfach selber machen können und teilen ein leckeres Rezept mit Ihnen.

Kartoffelknödel einfach selber machen mit Rezept

Kartoffelknödel – a popular side dish in German and Austrian cuisine, are easy to make using potatoes, flour, and toast for croutons. To begin, peel the potatoes and place them in a pot with water, ensuring they are well-covered. Allow them to boil, seasoning with salt, before covering them and cooking them.

Meanwhile, remove the crusts from the toast to make crispy crouton filling, cut the slices into 1cm-sized cubes, add some butter schmalz to a hot pan, and then toast the cubes until they are golden brown. If using stale or toasted bread, the cubes will not absorb the fat as quickly, making them easier to digest. Finally, add a pinch of salt, and set them aside.

Once cooked, drain the potatoes and let them steam off on the switched-off hob. Mash the potatoes while still warm, using a potato masher or press. It is essential to use a variety of potatoes that cook full-flavoured for the dough’s binding.

After pressing the potatoes, beat an egg and add it to a mixing bowl with the mashed potatoes. Add salt and nutmeg to taste, as the dumplings will be boiled in water and lose some of these seasonings. Mix everything thoroughly with a cooking spoon, then gradually knead the flour into the mixture until the dough forms a pliable, but not too hard consistency. With freshly grated potatoes, the recipe becomes the famous Thuringian Kloß variant.

Using your hands, take small portions of dough and form them into a ball in the palm of your hand, adding some of the prepared croutons into the centre. Fold the dough over the filling and shape into a smooth, round dumpling. Set the dumplings on a floured work surface for the proportionate number.

Carefully slide the dumplings into a pot of boiling, salted water and cook at a low heat without boiling. If the water is boiling, the dumplings will fall apart easily. After about 20 minutes, the dumplings will float to the surface. Remove them from the water with a slotted spoon and place them in a bowl.

Potato dough enables the preparation not only of dumplings but also of rarer forms such as knödel rolls, gnocchi, or schupfnudeln. Try it out for yourself and enjoy the taste of traditional German and Austrian cuisine.
source.