Oktoberfest: Knödel
Source of Recipe
destination-munich.com
Recipe Introduction
Potato dumplings are known by many names including Knödel in southern Germany and Austria, canederli in Italy and klub in the USA.
Another inventive German name is Bauchrutscher meaning literally "belly bricks".
They can be made from potato or bread and are made without yeast, generally savoury and often filled.
An excellent side-dish for Oktoberfest meals.
List of Ingredients
225 g (8 oz) floury potatoes (Desiree, King Edward), peeled, boiled and mashed
115 g (6 oz) suet
115 g (4 oz) self-raising flour
50 ml (2 fl oz) water
2 tablespoons fresh mixed herbs, chopped
sea salt and freshly ground black pepper Recipe
1. In a bowl, mix the dumpling ingredients into a soft dough.
2. With lightly floured hands, roll into 6 balls.
3. Place the dumpling in a large pan of boiling water, ideally they should not touch. Reduce to a simmer and cook (don't boil) for 20 to 30 minutes.
4. The dumplings will sink at first, and rise to the surface once cooked - just make one final check for 'doneness'.
SERVES 6
Variations
Place in a baking tray filled with 500 ml or so of hot vegetable stock (not quite covering the dumplings)and bake in an oven preheated to 190° C (375° F - gas 5).
For a nice crispy top, finish under the grill for 5 minutes.
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