The word knedle comes from a German word knödel which means dumpling.
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.
- 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)
- 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.
- Served here with melted butter, charred fried onions and mushroom sauce.
Served in soup dishes by Royal Doulton – Tapestry – 1966 -1988.