Authentic Bavarian Potato Knödel
Delight your taste buds with these Authentic Bavarian Potato Knödel, a beloved German dish perfect for any occasion. Made from riced russet potatoes and flavored with nutmeg and pepper, these tender dumplings are stuffed with golden-brown croutons for a satisfying crunch. This recipe yields 15 hearty dumplings, ideal for sharing with friends and family. Serve them as a side dish with your favorite meats, sauces, or alongside a warm gravy, and enjoy the rich, comforting flavors of Bavarian cuisine.
N/A
Servings
480
Calories
10
Ingredients
Ingredients
butter
6 tablespoons (divided, for browning breadcrumbs and dumplings)
dry white breadcrumbs
1 cup (for toasting)
fresh white bread
2 slices (cut into 1/2 inch cubes for croutons)
farina
1/2 cup (ensure it is not quick-cooking)
all-purpose flour
1/2 cup (for the dough)
ground nutmeg
1/8 teaspoon (preferably freshly grated)
white pepper
1/8 teaspoon (for seasoning)
salt
3 teaspoons (to taste, plus extra for boiling water)
potatoes
3 1/2 cups (cold and riced, about 4 or 5 medium russet potatoes)
eggs
2 (lightly beaten)
Instructions
1
Begin by preheating your large pot of salted water to a gentle boil.
2
In a skillet, melt 4 tablespoons of butter over medium heat. Once melted, add the dry breadcrumbs and toast them until golden brown, stirring occasionally to ensure even cooking. Transfer the toasted breadcrumbs to a bowl and set aside.
3
In the same skillet, add the remaining 2 tablespoons of butter, allowing it to melt. Add the 1/2-inch bread cubes and toast until browned, then drain them on paper towels.
4
In a large mixing bowl, combine the cold riced potatoes, flour, farina, 1 1/2 teaspoons of salt, nutmeg, and white pepper. Mix well, gradually adding the dry ingredients in three parts, ensuring even incorporation and a smooth consistency. You want a pliable dough that holds together; add additional flour if necessary.
5
Add the lightly beaten eggs to the potato mixture and blend well until fully combined.
6
Lightly flour your hands, then take a portion of the potato mixture and shape it into a ball about 2 inches in diameter. Create a small indentation in the center of the ball, placing 2-3 toasted bread cubes inside before carefully reforming the potato mixture around the filling to seal it thoroughly.
7
Gently drop each dumpling into the boiling water, stirring lightly to prevent sticking. Reduce the heat and allow the dumplings to simmer for 12-15 minutes until they float to the surface. Allow them to cook for an additional minute.
8
Using a slotted spoon, carefully remove the dumplings from the pot and place them on a preheated platter. Garnish with the remaining toasted breadcrumbs, and serve them immediately while hot.
Nutrition Information
22.5
Fat
10
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Authentic Bavarian Potato Knödel?
They are traditional German potato dumplings made from riced russet potatoes, flavored with nutmeg, and stuffed with toasted croutons.
How many dumplings does this recipe make?
This recipe yields approximately 15 hearty dumplings.
What type of potatoes are best for this recipe?
Russet potatoes are recommended for their texture; they should be cooked, cold, and riced before use.
What is the secret filling inside the Knödel?
The dumplings are stuffed with 2-3 golden-brown toasted bread cubes for a satisfying crunch.
How do I prepare the bread cubes for the filling?
Toast 1/2-inch fresh white bread cubes in 2 tablespoons of melted butter until browned, then drain on paper towels.
How do I prepare the breadcrumb garnish?
Melt 4 tablespoons of butter in a skillet, add 1 cup of dry breadcrumbs, and toast until golden brown.
What is farina and is it necessary?
Yes, 1/2 cup of farina is used in the dough to provide structure. Ensure it is not the quick-cooking variety.
How much flour is required for the dough?
The recipe calls for 1/2 cup of all-purpose flour, but you may add a little more if the dough is not pliable enough.
What spices are used to season the potato mixture?
The mixture is seasoned with 1/8 teaspoon of ground nutmeg, 1/8 teaspoon of white pepper, and 1.5 teaspoons of salt.
How many eggs are needed for the dough?
You will need 2 eggs, lightly beaten, to blend into the potato mixture.
What is the correct way to mix the dough?
Combine cold riced potatoes with dry ingredients in three parts, mixing well after each addition before blending in the eggs.
How big should each potato dumpling be?
Each dumpling should be shaped into a ball approximately 2 inches in diameter.
How do I ensure the filling stays inside the dumpling?
Create a small indentation in the dough ball, place the bread cubes inside, and carefully reform the potato mixture to seal it thoroughly.
How should I cook the dumplings?
Gently drop the dumplings into a pot of boiling salted water, then reduce the heat to a simmer.
How long do the dumplings need to simmer?
Simmer the dumplings for 12-15 minutes until they float to the surface.
How do I know when the Knödel are done?
They are ready once they float to the surface; allow them to cook for one additional minute after floating.
What is the best way to remove the dumplings from the water?
Use a slotted spoon to carefully lift them out of the pot to avoid breaking them.
How should I serve Bavarian Potato Knödel?
Serve them hot on a platter, garnished with the remaining toasted breadcrumbs.
What dishes pair well with these dumplings?
They are excellent served with meats, various sauces, or alongside a warm gravy.
How many calories are in one serving?
Each serving contains approximately 480 calories.
What is the fat content per serving?
There are 22.5 grams of fat per serving.
How much protein do these dumplings provide?
Each serving provides 10 grams of protein.
Is this a traditional German dish?
Yes, it is a traditional Bavarian comfort food often served during festive occasions.
How many ingredients are in this recipe?
There are a total of 10 ingredients required for this recipe.
What should I do if the dough is too sticky?
If the dough does not hold together well, you can add additional flour as necessary to reach a pliable consistency.
Does the recipe require fresh or dry breadcrumbs?
It uses both: dry white breadcrumbs for the garnish and fresh white bread slices for the inner croutons.
Can I use freshly grated nutmeg?
Yes, freshly grated nutmeg is preferred for the best flavor profile.
Should the water be at a rolling boil?
Start with a gentle boil, but reduce the heat to a simmer once the dumplings are added to prevent them from falling apart.
How much total butter is used?
The recipe uses 6 tablespoons of butter in total, divided for different steps.
What categories does this recipe fall into?
This dish is categorized as Bavarian, German, comfort food, and a side dish.