Knedle – Polish Potato Dumplings

The word knedle comes from a German word knödel which means dumpling.

Knedle are similar to kopytka, both can be called potato dumplings. They are different in shape but both are made with boiled potatoes, which have been left to go cold.

I  often boil potatoes the day before – the exact amounts are not critical but you must use starchy potatoes. When you have made these once you will have a good idea of the amounts involved.

Traditionally they are served with either melted butter or skwarki (crisp, fried, small squares of bacon) or charred fried onions.

Ingredients

• 650 -750g boiled starchy potatoes – such as King Edward or Maris Piper
• 1 egg & 1 yolk
• 200g potato flour or plain flour or a mixture of the two.(I prefer a mixture or just plain flour)
• salt

Method

• Peel the potatoes, cut them up into pieces and boil them in salted water.
• Drain the potatoes.
• Leave the potatoes to cool.
• Mash them so that there are no lumps – I have a ricer which is very good for this.

• Use a large bowl and put the mashed potatoes into the bowl.
• Lightly beat the egg and the yolk together and add this to the potatoes.
• Add a little salt.
• Weigh out the flour to give an idea of how much is needed – this will depend on the type of potato and the size of the eggs.
• Add the flour and mix first with a wooden spoon and then by hand.
• You might not need all the flour or you may need more.
• Mix until you have a soft dough.
• Have ready a large floured board to put the knedle on.
• With your hands take small amount of the dough and roll into walnut sized balls.
• On the board flatten the ball to a thick disc.
• Made a thumb print in the centre of the disc (this allows them to hold more sauce when served).
• Repeat this with the rest of the dough.
• Fill a large pan with water, add some salt and bring this to the boil.
• When the water is boiling, add the dumplings one by one, do not over fill the pan or they will stick together, around 5 at a time.
• As they cook they will float to the surface then let them cook for another 2 minutes.
• Then remove them with a slotted  or a perforated spoon and put them in a colander.
• I have a colander sitting in an empty pan by the side of the large pan in which I am boiling the knedle.

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• Served here with melted butter, charred fried onions and mushroom sauce.

Served  in soup dishes by Royal Doulton – Tapestry – 1966 -1988.