German Potato Dumplings
German Potato Dumplings Half and Half are called Kartoffelknödel halb und halb or Kartoffelklöβe halb und halb. The dumpling dough is made with half boiled potatoes, and half raw grounded potatoes.
Ingredients for German Potato Dumplings:
- 750 g (1.65 lb.) of boiled potatoes
- 750 g (1.65 lb.) of grated potatoes
- 2 eggs size XL
- 150 g – 200 g (5.29 oz -7.05 oz) of potato starch
- 1 ½ teaspoons of salt
Preparation of German Potato Dumplings:
Bring a saucepan with 750 g (1.65 lb.) of small potatoes and water to a boil and cook for about 18-20 minutes. Place the potatoes in a colander and rinse under cold water. Press the peeled warm potatoes with a potato ricer into a bowl. Place them aside. Peel 750 g (1.65 lb.) of larger potatoes and grate them with a grater using the fine holes. Place the grated potatoes in a cheese cloth and wring out the liquid from the potatoes. Add them into the bowl with the cooked potatoes.
Add the potato starch, eggs and salt and mix all ingredients together. Form a roll about 5 cm (2 inches) in diameter, cut slices about 3.8 cm (1 ½ inches) thick. Use your hands to roll and form the dumplings. The color of the dumplings will look a bit gray due to the color of the grated uncooked potatoes.
Bring water and 2 teaspoons of salt to a boil in a saucepan. Place the Potato Dumplings in the boiling water. They will sink to the bottom of the saucepan causing the water to cool down a little. Wait until the water is boiling again with the dumplings, turn the heat down and let them simmer for about 15-20 minutes or until they float on the surface. You can serve the dumplings with Oma’s Goulash, Beef Roast, Pork Roast, or Beef Stroganoff.