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Potato dumplings (Erdäpfelknödel)

  • 500 g Starchy Potatoes, peeled
  • 50 g Flour
  • 50 g Potato Starch
  • 20 g Semolina
  • 10 g Butter
  • 1 Egg Yolk
  • 1/4 t Medium-Grain Salt

These amounts yield 2 servings.

  1. Boil potatoes in saltwater until fork tender. Shock with cold water, and let cool to room temperature.
  2. Mash potatoes until smooth. Mix with remaining ingredients to form a homogenous mixture.
  3. Boil saltwater. Bring fresh saltwater to simmer---do not allow it to boil.
  4. Form knoedel with damp hands, and transfer to lightly boiling salt water.
  5. Cook knoedel 15-20 minutes until tender.

If the dough is too soft, add more semolina.

  1. "Erdäpfelknödel. Gute Kueche. 27 Februar 2015. ↩

  2. Oberndorfer, Florian, and Zabert Sandmann. Knödel: Die Besten Klassischen Und Internationalen Knödelrezepte. München Zs, 2021. 26-7. ↩

  3. Remias, Frankie. "Waldviertlerknödel - das Original." Gery-Kocht -das Beste ganz einfach. 2 November 2017. ↩