German Potato Dumplings half and half - Kartoffelknödel, Kartoffelklöβe halb und halb
Ingredients:
- 750 g (1.65 pounds) of boiled potatoes
- 750 g (1.65 pounds) 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:
Bring a saucepan with small potatoes and water 750 g (1.65 pounds) 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. Place them in a bowl to the side. Peel 750 g (1.65 pounds) of larger potatoes and grate them with a grater using the fine holes. Place the grated potatoes in a cheese cloth and wring the liquid from the potatoes out. Add them to the boiled and riced potatoes.
Click on pictures to enlarge
Add the potato starch, eggs and salt to it and mix all ingredients until they are combined. Form a roll about 5 cm (2 inches) in diameter, cut slices about 3.8 cm (1 1/2 inches). Use your hands to roll and form the dumplings. The color of the dumplings will look a bit gray because of the color of the grated uncooked potatoes.
Bring a saucepan of water and 2 teaspoons of salt to a boil. Place the dumplings in 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 could serve the dumplings with Oma’s goulash, beef roast, pork roast, or beef stroganoff.
