Hutterite Kartoffel Knödel Recipe

Introduction

Hutterite Kartoffel Knödel are traditional potato dumplings that are hearty and comforting. Soft on the inside and optionally golden on the outside, these dumplings make a perfect side dish for many meals. Easy to prepare, they bring a taste of Hutterite heritage to your table.

Ingredients

• 3 lbs Russet Potatoes
• 1 cup All-Purpose Flour
• 1 large Egg
• 1/4 teaspoon Ground Nutmeg
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• Optional: Breadcrumbs for coating
• Optional: Butter for browning

Instructions

1. Step 1: Wash the potatoes and place them in a large pot. Cover with cold water, bring to a boil, and cook until tender, about 20–25 minutes.
2. Step 2: Drain the potatoes and let cool slightly. Peel them and mash thoroughly until smooth.
3. Step 3: In a mixing bowl, combine the mashed potatoes, flour, egg, nutmeg, salt, and pepper. Mix until you have a slightly sticky dough.
4. Step 4: On a floured surface, roll the dough into a log and cut into 1-inch slices. Roll each slice into round dumplings.
5. Step 5: Bring a large pot of salted water to a gentle simmer. Drop the dumplings in batches to avoid overcrowding.
6. Step 6: Simmer dumplings for 10–15 minutes, or until they float to the surface and are cooked through.
7. Step 7: (Optional) Melt butter in a skillet and brown the dumplings on all sides for extra flavor and a crispy exterior.
8. Step 8: Serve the dumplings hot, garnished with fresh parsley or chives if desired.

Tips & Variations

• For a crunchy coating, lightly roll dumplings in breadcrumbs before simmering.
• If dough is too sticky, add a little more flour gradually until manageable.
• Try adding finely chopped herbs like parsley or chives into the dough for extra flavor.
• Use clarified butter for browning to prevent burning and add a nutty taste.

Storage

Store leftover dumplings in an airtight container in the refrigerator for up to 3 days. Reheat by gently simmering in water or pan-frying with a bit of butter until warmed through. Avoid microwaving as it may affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Russet potatoes work best due to their starchy texture, which helps the dumplings hold together. Waxy potatoes can be used but may result in a denser texture.

How can I tell when the dumplings are cooked?

The dumplings are done when they float to the surface during simmering and feel firm but tender to the touch.

Hutterite Kartoffel Knödel Recipe

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★★★★★

4.6 from 141 reviews

• Author: Lana
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

Hutterite Kartoffel Knödel are traditional German-style potato dumplings made from mashed russet potatoes mixed with flour, egg, and warm spices. These soft, pillowy dumplings are gently simmered and optionally browned in butter for a rich, comforting side dish perfect for hearty meals.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 3 lbs Russet Potatoes
• 1 cup All-Purpose Flour
• 1 large Egg
• 1/4 teaspoon Ground Nutmeg
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Optional Ingredients

• Breadcrumbs for coating
• Butter for browning
• Fresh parsley or chives for garnish

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Instructions

1. Prepare Potatoes: Wash the russet potatoes thoroughly and place them in a large pot. Cover with cold water, bring to a boil, and cook for 20–25 minutes or until the potatoes are tender when pierced with a fork.
2. Mash Potatoes: Drain the cooked potatoes and let them cool slightly. Peel off the skins while still warm and mash the potatoes thoroughly until smooth to ensure a silky texture for the dumplings.
3. Make Dough: In a mixing bowl, combine the mashed potatoes with all-purpose flour, the egg, ground nutmeg, salt, and black pepper. Mix everything until you form a slightly sticky, cohesive dough that holds together well but is not too dry.
4. Shape Dumplings: Dust a clean surface with flour and roll the dough into a log shape. Cut the log into 1-inch thick slices, then gently roll each slice into a round ball to form individual dumplings.
5. Cook Dumplings: Bring a large pot of salted water to a gentle simmer. Carefully drop the dumplings into the simmering water in batches, ensuring they do not overcrowd the pot for even cooking.
6. Simmer & Float: Let the dumplings simmer for 10–15 minutes. They are done when they float to the surface and feel firm but tender to the touch, indicating they are cooked through.
7. Optional Browning: For added flavor and a crispy exterior, melt butter in a skillet over medium heat. Gently brown the cooked dumplings on all sides until they develop a golden crust.
8. Serve: Serve the Hutterite Kartoffel Knödel hot, garnished with freshly chopped parsley or chives for a fresh burst of color and mild onion flavor.

Notes

• Use russet potatoes for the best texture and fluffiness in the dumplings.
• Ensure the water is at a gentle simmer, not a rolling boil, to prevent dumplings from breaking apart.
• Optional browning in butter adds richness and a slight crispness but can be skipped for a softer dumpling texture.
• Add a pinch more flour if the dough is too sticky to handle but avoid over-flouring to keep dumplings tender.
• Breadcrumb coating is traditional in some variations; roll dumplings in breadcrumbs before simmering if desired for extra texture.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: German

Keywords: Hutterite Kartoffel Knödel, potato dumplings, German dumplings, traditional recipe, boiled dumplings, comfort food, side dish