Prep 30 mins
Cook 20 mins
The 'real thing' from my German Grandma who will be 102 in February of 2003.
- Peel raw potatoes and grate finely.
- Put potatoes in a bowl and press down on them while tipping bowl to pour off as much liquid as possible.
- Stir in salt.
- Add as much flour as needed to make a firm dough.
- Have a pot of boiling water ready and drop in portions of dough with a tablespoon.
- Boil gently, uncovered, until dumplings float.
- Serve with onions which have been sauteed in butter until they are caramelized, poured over top of dumplings; or also good with sauerkraut.
- You can also add some grated onion to the dumpling dough if you like (about a tablespoon).
- Leftovers are good sliced and fried in butter.
Easy and delicious. I would definitely attempt to make my dumplings smaller next time as these babies are HEAVY. Sauteed them with veggie butter and caramelized onions. YUM!
Your Oma nailed it with this recipe. My German born mother who was born in 1910 and died in 2007 used to make these all the time, but never used a recipe and never shared the technique. These tasted just like hers, she always put a fried bread cube in the center. Thank you for posting.
My grandmother makes this recipe once a year and it has always been my favorite! We are german and have always called it Knadle. She cuts the dumplings up into large bite size peices and adds them to some buttery carmelized onions.