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How To make Basic Potato Dumplings
8 md Potatoes
1 Egg Yolk
1 tb Salt
2 c All-Purpose Flour, Up To
- 2-1/2 Cups 1 tb Vegetable Oil
1/4 c Butter
1/2 c Grated Parmesan Cheese
Puncture potatoes in several places with a fork. Bake 1 hour in a 350F oven or until tender. Remove and discard skins. Mash potatoes through a ricer or food mill into a large bowl, and let cool a little. Add egg yolk, salt, and 2 cups flour. Mix well. Knead dough on work surface or board into a ball. It should be soft and a little sticky. If it's too sticky, add a little flour. Lightly flour surface and hands. Break dough into egg-size pieces. Roll until thickness of thumb. Cut roll into 1-inch pieces. Push each Gnocchi against the back of a fork to imprint a pattern. This helps them absorb more sauce (and makes them a little prettier). Arrange them on a floured tray. Fill a large saucepan 2/3 full with salted water. Bring to a boil. Add oil and dumplings. Stir, to make sure they don't stick t bottom. When they come to surface, let them cook 10-12 seconds more. Remove with a slotted spoon as they are done. They get soggy if overcooked (they absorb more moisture than regular pasta). Serve with butter and Parmesan cheese or your favorite sauce.
How To make Basic Potato Dumplings's Videos
Traditional German Potato Dumplings from Cooked Potatoes
Traditional German Potato Dumplings from Cooked Potatoes
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How to Make Dumplings - German Recipes - Episode 2
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Dumplings - ingredients:
How to do:
Potatoes - half of the amount is already cooked, the other half is raw.
You cut the raw ones into really small pieces - best with a machine.
Chop it into really small pieces
then put it into some cotton and press the potatoes in the cotton. The water must get out.
Take the cooked potatoes an mash them (it´s good to get rid of your aggressions
then you mix both and add eggs.
for about every 500 gramms / one pound you will need one egg.
mix it all and add some salt and a pinch of nutmeg, if you like.
if the dough feels too wet, you can add some starch!!!
if it is a nice dough, put it into the fridge vor like half an hour to let it set.
Take your hands and form dumplings from the dough. They should almost have the size of a tennis-ball.
Put them into a big pot filled with hot water. The water mustn´t boil. Leave the dumplings in there for about 20-25 minutes.
It makes sense to make a lot more dumplings than you actually need, because it´s quite a lot of work.
What can you do with the ones you don´t need that day?
Either you freeze them or you make Knödlgröstl ;-)
See also: KlasKitchen.com
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German Potato Dumplings (Kartoffelknödel): Your New Winter Comfort Food
My German Potato Dumplings recipe is here. Thank you Surfshark for sponsoring this video! Go to and enter promo code ANDONG for 85% off and 3 months free.
???? My Cook Book KITCHEN PASSPORT!
???? Kartoffelknödel (16 small dumplings)
750g mealy potatoes, medium or large
100g potato starch
3 egg yolks
50g softened butter
1 tsp salt
1/2 tsp msg
1/4 tsp ground nutmeg
1/4 tsp ground white pepper (optional)
chopped parsley
Garlic Thyme Butter
Roasted Breadcrumbs
???? Garlic Thyme Butter
150g butter
3 cloves garlic, smashed
3 sprigs fresh thyme
1 shallot, sliced in half
???? Roasted Breadcrumbs
50g panko breadcrumbs
3 Tbsp Garlic Thyme Butter
1/4 tsp salt
Video by Andong
Channel Producer Grace Phan-Nguyen
Channel Manager Jacques Wecke
Spanish subtitles by Daniel González
Kopytka (potato dumplings)
Kopytka are Polish potato dumplings. They are similar to gnocchi. Very easy to make. You only need a few potatoes, egg, and flour. A very popular side dish to many Polish dinner plates. SMACZNEGO!!!
Potato Dumplings Recipe - Bramborové knedlíky - Czech Cookbook
Amazing side dish that goes well with many dishes, for example spinach sauce recipe.
Ingredients:
Spinach Sauce:
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Vareniki – Ukrainian Potato Dumplings
Vareniki or varenyky are traditional Russian and Ukrainian dumplings. There are many different types of vareniki; potato vareniki, cheese vareniki, cherry vareniki and more. This dish is also very common in Poland, they call it pierogi and they make it pretty much the same. Vareniki are usually served with sour cream and fried onions. This recipe is the classic version of homemade vareniki and they are perfect for weekend breakfast or brunch.
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Ingredients:
For the dough:
2/3 (160ml) Warm water
1/2 teaspoon Salt
2 cups (250g) Flour
2 tablespoons Oil
For the filling:
400g Potatoes, peeled
2 Onions, chopped
Salt to taste
Pepper to taste
For serving:
Sour cream
Directions:
1. Make the dough: In a small bowl, mix warm water, salt and oil. In a separate large bowl, place flour, make a well in the middle, then pour the wet mixture into the well. Mix until smooth dough is formed.
2. Set aside to rest while making the filling.
3. Make the filling: fill a medium-large pot with water, add 1 tablespoon of salt, add potatoes and bring to a boil. Boil until tender.
4. Place boiled potatoes in a large bowl and mash.
5. In a medium sized pan, heat 2 tablespoons of oil, add chopped onions and cook until golden.
6. Add 3/4 of the onions to the mashed potatoes, season with salt and pepper and mix well.
7. Assembly: divide the dough into 4 pieces. Roll each piece into a 1/8cm thick. using a glass or a cookie cutter, cut 6-7cm circles. Fill each circle with 1 teaspoon of filling. Seal the dough and repeat with the rest of the dough.
8. Cook the vareniki: boil a large pot of salted water. Add the vareniki the boiling water and boil until floats. Drain.
9. Serve with the rest of the fried onions and with sour cream.