Ingredients

• 1.6-2.2 lbs potatoes (Russet) 3.5-5.2 oz flour (as needed)
• salt, pinch of nutmeg (optional)
• 1 small egg (2nd egg if needed)
• (Additional Ingredients for filled Knödel:)
• 2 lbs plums or apricots
• cubed sugar
• butter
• 5.2 oz bread crumbs
• brown or regular sugar
• cinnamon (optional)

Directions

1. Scrub or wash potatoes and boil in salty water in their skins until fork tender.
2. Peel potatoes and press through the potato ricer while still hot. Let cool. Place riced potatoes in a bowl and sprinkle 2/3 of the flour, salt on top, add the whisked egg and stir loosely with a fork.
3. Knead the dough quickly with your hands, add the remaining flour if necessary (if dough still appears too dry after adding all the flour add the other egg then).
4. Dough should be not too mushy but not too firm either. Make mandarin size dumplings with your hands. Bring water to a boil (covered) in a large and wide pot. Season with salt. Dumplings need space to float in the pot that is why you need a wide pot rather than a tall pot.
5. Remove lid, place dumplings inside, the water should not boil to harshly, just gently.
6. Simmer Knödel for approx. 5-10 minutes until they start floating to the top.
7. Remove one with a slotted spoon and cut in half to check if done.
8. OR: Prepare dough same as above. Roll dough into a long thick 2×2 in. ‘snail’ instead of rolling dough into balls. Cut thin 1/2 in. slices, put half plum or half apricot between two slices and one cube of sugar then roll into a ball. Simmer for 5-10 minutes.
9. Melt butter in a skillet, roast the breadcrumbs until golden, remove the Knödel from the water with a slotted spoon, drain and roll in the melted butter, place on plate and sprinkle with brown sugar and cinnamon (optional).