Knadle (German Potato Dumplings) Recipe

  • Potatoes
  • Flour
  • Salt
  • Onions
  • Lard
Peel, cube and grate potatoes. Strain to remove liquid. Put in bowl. Add salt to flavor. Mix in flour to make dough-like enough to handle. If using new potatoes, you may need to add 1 egg and mix it into make sure it doesn't boil away; then you have potato soup. Drop about 4" diameter dumplings into boiling water (can make smaller ones). Drop off tablespoons into boiling water and cook larger ones 1/2 hour and small ones 20 minutes, until cooked through. Take off heat and and 1 to 2 cups cold water over top. Serve with sliced onions cooked to golden brown in 1/2 lard and 1/2 butter which is made while dumplings are cooking.
Similar Recipes
Hot German Potato Salad
all purpose flour
celery seed
cider vinegar
German Style Pork Roast
barbecue sauce
Make-Ahead Mashed Potato Bake
Rating of 5 out of 5.0 stars
cream cheese
garlic salt

Knadle (German Potato Dumplings) Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved,