Potato dumplings (V)

Potato dumplings, bauchrutscher (belly bricks), klöße / kartoffelknödel (Germany), knödel (Austria), gombóc (Hungary), kynuté knedlíky (Luxembourg), canederli (Italy), klub (USA), are big round poached or boiled potato or bread dumplings, made without yeast, generally savoury and often filled.

Potato dumplings (V)

Potato dumplings, ready to boil
Servings:	Serves 6
Calories per serving:	255
Ready in:	35 minutes
Prep. time:	5 minutes
Cook time:	30 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	3rd November 2012

Best recipe review Best stuffed with veg 4.1/5 The German ones |I've tried are stuffed with peas. Yumm! Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 225 g (8 oz) floury potatoes (Desiree, King Edward), peeled, boiled and mashed
• 115 g (6 oz) suet
• 115 g (4 oz) self-raising flour
• 50 ml (2 fl oz) water
• 2 tablespoons fresh mixed herbs, chopped
• sea salt and freshly ground black pepper

Method

1. In a bowl, mix the dumpling ingredients into a soft dough
2. With lightly floured hands, roll into 6 balls
3. Place the dumpling in a large pan of boiling water, ideally they should not touch. Reduce to a simmer and cook (don't boil) for 20 to 30 minutes
4. The dumplings will sink at first, and rise to the surface once cooked - just make one final check for 'doneness'.

Variations

Place in a baking tray filled with 500 ml or so of hot vegetable stock (not quite covering the dumplings)and bake in an over preheated to 190° C (375° F - gas 5). For a nice crispy top, finish under the grill for 5 minutes.

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