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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
