Depending on the location, you may be presented as
Knödel
, in Austria and southern Germany, or as
Kloß
, in northern Germany.
The
dumplings
are like a giant meatball or, as its name suggests, "dumplings".
Just as there are meatballs with different ingredients, we can also find many types of
Knödel
, such as the
Matzeknödel -
Jewish
Matzá
balls that are eaten in soup- made with matzo flour, the
Semmelknödel
made with bread or the
Kartoffelknödel
made with potato, among other
The latter are usually served as a side to roast meats, although you can also find them as a main dish -with some sauce- or in soups.
They are cooked in boiling or steamed water and are often filled with toasted bread in butter or with meat, although I think - personal opinion - that you could play with a wide variety of fillings as long as they are not very high in water content.
As with gnocchi, for example, in this recipe it is important to use late or old potatoes: they absorb less flour and will result in more tender Knödel, contrary to what it might seem.
In the original recipe, starch or potato flour is usually used, but since it is not a common ingredient around here, we will replace it with starch or fine corn flour (which is not used to make arepas).
If you have
Knödel left over
for the next day - they will have dried out a bit - you can cut them into slices, place them on a baking tray and gratin them with cheese and / or some sauce.
Difficulty
The one to make some beautiful spheres.
Ingredients
For 10-12 knödel
1 kg of old potato
50 g butter, melted
2 egg yolks
Between 50 and 100 g of starch or fine corn flour
Nutmeg
Salt
Pepper
Preparation
Wash the potatoes well and cook them, whole and with their skin, in salted water.
Remove when they feel tender by pricking them with a knife.
Peel the potatoes while they are hot and go through a food mill.
If you don't have one, you can do it with a fork, making sure there are no lumps.
Let cool.
Once the potatoes are cold, add the melted butter, the yolks and 50 g of fine corn flour.
Season with salt, nutmeg and pepper.
Knead with clean hands until you get a smooth bun.
If it is too sticky, add a little more flour.
It should be a soft and pliable dough (similar to plasticine), but not sticky.
Bring salted water to a boil in a saucepan.
Meanwhile, form the
Knödel
with your hands.
There should be some spheres of about 80-100 g: more or less between a golf ball and a tennis ball.
Cook in the boiling water - with a gentle boil so that they do not break - for 20 minutes.
If the pot is small, do it in batches.
Remove with a slotted spoon and serve.
If you make this recipe, share the result on your social networks with the hashtag #RecetasComidista. And if it goes wrong, complain to the Chef's Ombudsman by sending an email to defensoracomidista@gmail.com
