World Flavors Cookbook

Kartoffelknödel (Potato Dumplings)

Austrian potato dumplings — pillowy balls of potato dough, often filled with croutons, served alongside roasts and stews.

Cuisine: Austria

Ingredients

• 1kg starchy potatoes, boiled and riced
• 150g flour
• 50g semolina
• 2 eggs
• Butter-fried bread croutons for filling
• Salt, nutmeg

Instructions

1. Rice the potatoes while warm. Let cool completely.
2. Mix with flour, semolina, eggs, salt, and nutmeg to form a soft dough.
3. Shape into large balls, pressing croutons into the center of each.
4. Gently lower into simmering salted water.
5. Cook 15-20 minutes (they float when done).
6. Serve with roast pork and sauerkraut, or with melted butter and breadcrumbs.