- 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
- 5.2 oz bread crumbs
- brown or regular sugar
- cinnamon (optional)
- Scrub or wash potatoes and boil in salty water in their skins until fork tender.
- 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.
- 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).
- 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.
- Remove lid, place dumplings inside, the water should not boil to harshly, just gently.
- Simmer Knödel for approx. 5-10 minutes until they start floating to the top.
- Remove one with a slotted spoon and cut in half to check if done.
- 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.
- 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).