by Ralph Kratzer
A Bavarian roast meal without dumplings is almost unthinkable. The two most popular variants are “Semmelknödel” (breadroll dumplings) and “Kartoffelknödel” (potato dumplings). You can find them everywhere in Southern Germany, Austria and Bohemia. They are traditionally served with any roast with gravy, but most well-known as a side dish for a hearty “Sauerbraten” (marinated beef roast) and red cabbage.
- 5 big potatoes
- 2 egg yolks
- 2-4 tspn corn flour
- 1 tbsp low-fat curd cheese (cottage cheese)
Boil the unpeeled potatoes in lightly salted water in a covered pot until cooked (about 25 minutes). Drain and put aside for a few minutes. Peel and allow to cool completely.
Mash the potatoes and add the egg yolks, a bit of salt, the curd cheese and the corn flour. Mix it with wet hands to form a dough. The amount of corn flour you need depends on how much water the potatoes content. The dough should have the consistency of cold mashed potato.
Form the dumplings to tennis ball size and place them in slightly salted hot water. Bring to the boil, remove from the heat and leave to stand for 15-20 minutes.
Take them out of the hot water with a trowel and serve them in a preheated bowl or directly on the plate together with your roast dish.
Categories: Chef's Choice