Sunday, 9 December 2012

Potato Dumplings

Another traditional German side dish to accompany most roasted meat dishes are potato dumplings. They come in a number of different varieties. Probably the most common is the half-half potato dumpling. Meaning, it is based on half boiled, half raw potatoes.
The other common form is a potato dumpling entirely based on raw potatoes.

That's the recipe we are going to handle here.
But be warned, this is not for the faint hearted. Potato dumplings made from raw potatoes are quite tricky, the most common danger being that they turn to potato mash.
It took me quite a while to get a handle on them. And I won't claim that the recipe below is perfect. But it should get you going.

What you need

  • 1.5-2kg of potatoes. 
  • Up to 300g of potato flour. My grandmother used to get the potato starch directly from the potatoes, but that is a pain in the butt. So let's just make it a bit easier, ok?
  • Salt
  • 75g of semolina
  • a pint of milk
Equipment: kitchen grater (flat if possible), a large bowl, a large pot, a smaller pot for the milk. A kitchen towel. A good kitchen mixer. Grease proof paper.

How you do it

  • fill the large bowl with cold water
  • peel the potatoes one by one. Once you peeled one potato, immediately grate it into the bowl with cold water. The reason to put it in the water is so they don't oxidise (and turn brown)
  • make sure that when you grate them you use the finest grating. There should be no lumps of potatoes
  • pour the milk into the small pot and bring to the boil
  • add the semolina. Constantly stir (otherwise it'll burn) until it is really thick. Remove from cooker.
  • take the crated potatoes out of the bowl and place them on the kitchen towel centre.
  • Now close the towel and wring it so that all the remaining liquid drains out. Repeat so that only a minimum amount of rest water remains.
  • Use the bowl of the kitchen mixer and put the grated/wringed potatoes in there.
  • Now add salt and switch on the kitchen mixer.
  • Slowly add the milk/semolina mix
  • let the mixer run for a while so that it becomes a nice mash
  • now - with the mixer still running - add the potato flour/starch. 
  • Make sure it is all well mixed.
  • Roll out the grease proof paper. 
  • put some potato flour on your hands to get a grip on the dough.
  • From the bowl take out a small handful and form into a ball. Place the ball on the grease proof paper. At this point you know if you added enough potato flour. The dumpling should stay in shape on the grease proof paper.

  • Put some salt in the large pot - fill with water - and bring to the boil.
  • Add the potato dumplings to the hot water. I'd recommend to try it with only 3 first time round. 
  • Put the pot on a simmer and let it cook for 20 min.
  • Then take the dumplings out. 
  • They are ready for consumption
A tip: you usually put the dumplings into a porcelain dish. If you do that, use a small saucer and put it upside down at the bottom of the porcelain dish. That way the water can drain from the dumplings without soaking them.


Additional Ingredients:
  • parsley
  • a few slices of white toast
Here's what you do with it
  • cut the white bread into little cubes
  • fry them in a pan until brown
  • store aside
  • chop the parsley as fine as possible
Put the breadcrumbs into the dumplings
  • After you prepared the potato dumpling dough in the kitchen mixer:
  • take a hand-full of the dough one at a time.
  • for each hand-full: put a little dent with your thumb in the dough
  • put a few breadcrumbs into it
  • now close the dough and shape into a ball. the crumbs should be right at the centre.

  • put the raw dumplings into the hot water and put on a slow simmer for ca 20min
  • when you take out the dumplings put them on a serving plate and sprinkle them with the chopped parsley 

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