German Potato Dumplings (Kartoffelknödel)

Ingredients

• 2 lbs potatoes, russet or waxy
• ¾ cup all-purpose flour
• 2 large eggs
• 1 tsp salt
• ¼ tsp black pepper
• ⅛ tsp nutmeg, freshly grated
• 4 tbsp butter
• 2 tbsp fresh parsley or chives, chopped

Instructions

1. 1

   Fill a large pot with water and set it on the stove over high heat, uncovered, until it reaches a rolling boil with large bubbles rapidly breaking the surface — about 12 minutes.

2. 2

   While the water heats, scrub the potatoes under cold running water to remove dirt, then cut each one into quarters so they cook evenly in about 15 minutes.

3. 3

   Add the potato quarters to the boiling water and stir once with a wooden spoon, then let them cook at a rolling boil until a fork slides through the thickest piece with no resistance, about 15 minutes.

4. 4

   Drain the potatoes in a colander and return them to the pot (off heat) or a large bowl to cool for 3 minutes until cool enough to handle safely.

5. 5

   Once cool, push each potato piece through a potato ricer held over a large mixing bowl, pressing down firmly so the potato falls through the tiny holes as thin strands; discard any hard bits that won't pass through.

6. 6

   Crack the eggs into a small bowl, then whisk them with a fork until the yolk and white are fully blended into a uniform yellow liquid.

7. 7

   Pour the beaten eggs onto the riced potatoes, then sprinkle the flour, salt, pepper, and nutmeg on top.

8. 8

   Using both hands or a wooden spoon, mix the potato and egg together gently but thoroughly until no streaks of white flour remain and the dough holds together when squeezed, about 1 minute.

9. 9

   Bring a large pot of salted water (6 quarts) to a rolling boil over high heat, watching for large, rapid bubbles breaking the surface, about 12 minutes.

10. 10

    Wet your hands under cool running water, then scoop about 3 tablespoons of dough into your palm and gently roll it between your hands into a ball about the size of a golf ball; place it on a plate.

11. 11

    Repeat rolling until all dough is formed into dumplings; you should have 12 to 16 balls, depending on size.

12. 12

    Carefully slide each dumpling into the boiling water one at a time, stirring gently with a wooden spoon after each addition to prevent sticking to the pot bottom.

13. 13

    Let the dumplings cook at a gentle boil until they float to the surface, then boil for exactly 2 more minutes after the last one floats, so they are cooked through, about 8 to 10 minutes total.

14. 14

    Use a slotted spoon to scoop each dumpling from the water and place it on a warm serving platter or individual plates.

15. 15

    Melt the butter in a small saucepan over medium heat, then pour it evenly over the dumplings on the plate in a thin stream.

16. 16

    Sprinkle the chopped parsley or chives over the top and serve immediately while still hot.

Tools you’ll need

• large pot (6-quart capacity)
• colander
• large mixing bowl
• potato ricer
• small bowl
• fork
• wooden spoon
• slotted spoon
• small saucepan
• serving platter or individual plates

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