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German potato dumplings from raw potatoes recipe

German potato dumplings from raw potatoes recipe


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German potato dumplings are either made with cooked or with raw potatoes. The dumplings are traditionally served with roasts and lots of gravy.

26 people made this

IngredientsServes: 6

  • 3 to 4 slices stale white toast
  • 90g butter
  • 1.5kg floury potatoes
  • 250ml milk
  • salt, to taste
  • 125g semolina

MethodPrep:25min ›Cook:20min ›Ready in:45min

  1. For the stuffing remove the crust from the toast and cut the bread into small cubes. Heat 30g of the butter in a small pan and fry the bread cubes from all sides until golden. Set aside.
  2. Peel the potatoes, wash them and grate them into a bowl with cold water. Pour off the water and place the grated potatoes in a clean tea towel. Pick up the corners of the tea towel and squeeze the potatoes over the sink until most of the liquid has been removed.
  3. Heat the milk, remaining 60g of butter and the salt in a saucepan. Gradually add the semolina while stirring constantly. Bring to the boil and cook, stirring, until the mixture thickens. Remove the pan from the heat and add the potatoes. Mix until well combined.
  4. Bring a large saucepan of lightly salted water to the boil. With wet hands, shape the dough into 12 equally sized dumplings. Press a few bread cubes into each dumpling. Lower the heat and place the dumplings in the simmering water. Let simmer for 20 minutes. Remove with a slotted spoon. Do not overcrowd the pan and cook the dumplings in batches if needed.

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German Potato Dumplings

MUNICH POTATO DUMPLINGS 2lbs raw potatoes 3/4 lb boiled potatoes 1 egg 1/2 c milk, boiling salt 1 bread roll 1 1/2 tbs butter Grate the raw potatoes into some vinegar-waver. Wrap in a linen cloth and press out as much liquid as possible. Immediately pour over the boiling milk. Grate the cooked potatoes and combine these with the raw ones. Add salt and stir in egg. Make a sample dumpling. If it turns out, form more dumplings with wet hands. If not, see above note. Into the middle of each ball, press some croutons, then drop the dumplings into boiling salted water and simmer until done for 20-30 minutes with the lid half open. Serve with beef and saurkraut. This is translated straight from German, so the grammer isn't the best.

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This is close to my Oma's recipe . REPLACE VINEGAR OF THE VINEGAR-WATER WITH 1 TBSP OF LEMON JUICE also USE BOILING CHICKEN BROTH RATHER THEN WATER..SEHR GUT.

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Recipe Summary

  • 2 large russet potatoes
  • 1 stick unsalted butter
  • 2 cups fresh bread cubes
  • salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 pinch freshly grated nutmeg, or to taste
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 tablespoon snipped fresh chives, or to taste

Place potatoes in a large pot and cover with salted water bring to a boil. Reduce heat to medium-low and simmer until just tender, 15 to 20 minutes. Drain and let cool until easily handled.

Meanwhile, melt butter in a skillet over medium heat. Add bread cubes cook and stir until golden brown and crunchy, 4 to 5 minutes. Remove from heat and transfer bread to a bowl using a slotted spoon. Reserve the browned butter in the pan.

Peel potatoes and place them in a large bowl. Mash and season with salt, pepper, cayenne, and nutmeg. Stir in eggs and mash until combined. Add flour stir just until flour disappears. Do not overmix dough.

Bring a pot of salted water to a simmer. Dampen hands with water and scoop a spoonful of the dough onto your palm. Shape into a circle, make a light indentation in the center, and place 2 or 3 croutons inside. Roll into a smooth ball, sealing in the croutons. Repeat with remaining dough and croutons.

Use a large spoon to lower dumplings into the simmering water, one at a time. Cook until they float to the top, 1 to 2 minutes. Cover and simmer over medium-low heat until set, flipping dumplings over halfway, until 20 minutes.

Place dumplings on a serving plate. Drizzle with reserved browned butter. Crumble remaining croutons on top and garnish with chives. Let dumplings firm up slightly before serving, about 10 minutes.


German Potato Dumplings (Kartoffelknoedel)

There are certain foods that are staples in every culture. In Germany, those foods include strudel, semmeln (the rolls Heidi wanted to bring back to the mountains), and potato dumplings, also known as kartoffelknoedel. These dumplings are served with roast goose and pork and they're simply expected in German cooking. My mother remembers making them as a child by grating raw potatoes and squeezing out the liquid in cheesecloth -- a lot of messy work. So I've been looking around for a recipe that isn't a pain to make. After all, we have all sorts of gadgets now that make life easier, right? So I started studying recipes. It stands to reason that there are a lot of ways to make just about anything, and that there will always be regional differences, but I didn't expect to find so many variations! Raw potatoes, potatoes cooked with the peel, cooked without the peel, made with cornstarch, or flour, or potato starch, or nutmeg.

Then, as it happened, my mom watched a popular TV cook make potato cakes. I found the recipe and it seemed very close to potato dumplings, except fried. What a nightmare! I laughed all the way through that recipe. Oof! There had to be an easier way to deal with potatoes. So here's a recipe that I like. The great news is that while there are quite a few steps, some of them can be done in advance! Yay! I'm all for anything I can do ahead of time.

German Potato Dumplings (Kartoffelknoedel)

1 1/2 pounds russet potatoes

1/2 cup + 2 tablespoons flour, plus extra for hands

1. Cook the potatoes in salted water with the peel on. Cool. At this point you can refrigerate them overnight if you feel like it.

2. Peel and mash the cold potatoes. Don't add anything like milk or butter. I tried ricing them and I tried mashing them with my KitchenAid mixer. Frankly, while the mixer left some lumps, they weren't noticeable when cooked, and I liked the texture better than when I riced the potatoes. Besides, it's a lot less work than ricing.

3. This is crucial. The potatoes must be refrigerated after they are mashed. Leave them in the fridge at least an hour, or go off to lunch with a friend and deal with the potatoes later.

4. Add the flour, cornstarch and 1 1/2 teaspoons salt to the potatoes and work in by hand. Add the egg and work that in by hand, too. Add more flour if you feel it's necessary.

5. Another crucial step. After all that hand blending, you'll notice that the mixture sticks to your hands and there's no way you could shape them into anything resembling balls. This is where the TV guru went wrong with those patties! Wash your hands and set out a baking sheet with flour on it. Dip your hands into the flour before handling the potato mixture. It's like magic. Just keep dipping your hands into the flour when they feel sticky, and roll the mixture into balls about 2 inches in diameter. Set each finished ball aside. If you want, you can cook them immediately, or you can refrigerate them until you're ready to cook them.

6. To cook, fill a large pot with water and add a couple teaspoons of salt. Bring to a very slow simmer. If the water is boiling too fast, the potato balls will fall apart. Ladle the dumplings into the water slowly. Don't crowd them. It's far better to cook them in batches. Cook about 15 minutes, or until cooked through. Remove with a ladle and serve hot.

All lovers of German Potato Dumplings can tell you that while they're great fresh, they're even better the next day when sliced and fried. Especially if you have leftover rendered fat from the Christmas goose in which to cook them!


German Potato Dumplings

( 2 Votes)

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In Germany, potato dumplings are known as "Kartoffel Kloesse" and are a favorite side dish for many families. Our version of German Potato Dumplings may use a shortcut, but they still deliver the traditional, slightly-sweet and buttery taste that makes them popular.

What You'll Need

  • 6 cups water
  • 2 cans (10-1/2 ounces each) condensed chicken broth
  • 2 cups warm mashed potatoes
  • 1 1 / 4 cups all-purpose flour
  • 2 eggs
  • 1 1 / 2 teaspoons cornstarch
  • 1 / 2 teaspoon baking powder
  • 1 / 2 teaspoon sugar
  • 1 / 8 teaspoon ground nutmeg
  • 1 / 8 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 / 4 cup (1/2 stick) butter
  • 1 / 2 cup chopped onion

What to Do

  1. In a soup pot, bring the water and broth to a rolling boil over high heat.
  2. Meanwhile, in a large bowl, combine the remaining ingredients, except the butter and onion mix well.
  3. Carefully drop half the batter by 1/4 cup into the broth and boil for 7 to 8 minutes, or until firm. Remove with a slotted spoon to a baking sheet. Repeat with remaining batter.
  4. In a large skillet over high heat, melt butter and saute onion until golden. Add dumplings to skillet and saute 5 to 6 minutes, or until golden on both sides.

Notes

Wanna know an easy way to make the dumplings? Use an ice cream scoop to drop the batter into the boiling liquid.


German Potato Dumplings

( 2 Votes)

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My Notes

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This was added to your Recipe Box.

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Share This Recipe

In Germany, potato dumplings are known as "Kartoffel Kloesse" and are a favorite side dish for many families. Our version of German Potato Dumplings may use a shortcut, but they still deliver the traditional, slightly-sweet and buttery taste that makes them popular.

What You'll Need

  • 6 cups water
  • 2 cans (10-1/2 ounces each) condensed chicken broth
  • 2 cups warm mashed potatoes
  • 1 1 / 4 cups all-purpose flour
  • 2 eggs
  • 1 1 / 2 teaspoons cornstarch
  • 1 / 2 teaspoon baking powder
  • 1 / 2 teaspoon sugar
  • 1 / 8 teaspoon ground nutmeg
  • 1 / 8 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 / 4 cup (1/2 stick) butter
  • 1 / 2 cup chopped onion

What to Do

  1. In a soup pot, bring the water and broth to a rolling boil over high heat.
  2. Meanwhile, in a large bowl, combine the remaining ingredients, except the butter and onion mix well.
  3. Carefully drop half the batter by 1/4 cup into the broth and boil for 7 to 8 minutes, or until firm. Remove with a slotted spoon to a baking sheet. Repeat with remaining batter.
  4. In a large skillet over high heat, melt butter and saute onion until golden. Add dumplings to skillet and saute 5 to 6 minutes, or until golden on both sides.

Notes

Wanna know an easy way to make the dumplings? Use an ice cream scoop to drop the batter into the boiling liquid.


Peel the potatoes and cut them into chunks. Rinse them with cold water. Put them in a pot and barely cover with water. Bring to a boil.

Cover and boil the potatoes until they are tender, 20 to 25 minutes.

Drain the potatoes and put the pot over low heat to allow to dry them for a minute.

Rice the potatoes using a potato ricer or a food mill.

Add salt, freshly grated nutmeg, and butter (cut into small pieces).

Add potato starch and egg yolk.

Knead with your hands to include them into a homogeneous dough.

Now shape into 6 to 8 balls using your hands. This is easier if your hands are either moist or dusted with flour.

Bring a pot of water to a boil. When the water boils, reduce the heat so that it simmers gently. Now gently add the Klöße to the hot water.

Increase the heat if needed so that the water simmers.

…until the Klöße are truly floating, 10 to 20 minutes.

Lift them out of the hot water with a strainer, and serve.


18 Answers 18

I am German, let me try to help, I've made many dumplings:

There are four types of potato dumplings. They are called Klöße in northern Germany and Knödel in the south, both words mean the same.

-Rohe Klöße (Raw Dumplings). These are made from raw grated potatoes. They are the most difficult to make. The surface is shiny and a bit slimy and you have pieces of potatoes sticking out, which gives them a rough surface texture, see image below. The inside is chewy and you can just barely feel the individual slices of potatoes. They are soft, when you cut them they flatten and the surface is gluey and sticks to the knife. The basic recipe is to grate raw potatoes (1 kg) into a bowl filled with water. Then pour the mixture through a cheesecloth and press the cheesecloth in your hands till the mixture is very dry. Let the drained off water stand for a few minutes, the starch will collect at the bottom. Mix starch and potato mixture.

Boil some semolina (grieß), maybe 10% of the potato weight, in milk till it doesn't stick to the bottom of the pot. Mix semolina with potatoes and one egg and form dumplings.

Some people use sulfur to give the dumplings a whiter color What’s the sulfur in dumplings for?

-Gekochte Knödel (Cooked Dumplings). These are made from boiled potatoes that are mashed while hot. Add about 10% starch and one egg yolk per 500g. These are simple to make.

-Halb und Halb, Thüringer Klöße (Half and Half). Mixture of grated and mashed potatoes. Do as for the raw knödel with half of the potatoes. The rest is boiled and mashed while still hot, I have something that looks like a huge garlic press for this

Mix the mashed potatoes and the dried grated potatoes and the starch. These dumplings don't use eggs or semolina, but you might want to add some extra starch if the dough is too sticky.

-Quark or Topfenknödel (Dumplings with fresh cheese (Quark)) Made from mashed potatoes with fresh white cheese. Tastes wonderful when filled with plums or apricots or with strawberry or rhubarb sauce. Unfortunately Quark is extremely expensive in the U.S.

The picture you showed looks like Rohe Knödel or Thüringers.

*Many people buy a mixture that comes in perforated bags that you throw into boiling water. These are ok, but the ones you make yourself are more fun.

*In Germany potatoes come in three color coded varieties, firm, mostly firm and starchy. For all kinds use mehligkochende Kartoffeln (starchy). These often have irregular shapes and break apart when you boil them. It won't work with firm potatoes.

*Often Knödel are filled with roasted pieces of bread.

*You always have to prepare a Probekloß (Test Dumpling) first to check the composition and maybe add some flour.

*In general the dough has to be sticky, use wet hands

*Some use egg yolks and some entire eggs.

*I am to lazy to get the starch out of the water, I use regular bought starch.

Make sure that you are using the right potatoes (starchy). To me it sounds you are using too much flour and the wrong potatoes. Better use starch instead of flour.

Disclaimer: I have eaten them often (I live in Germany), but never made them myself.

The versions with raw potatoes exist, but are uncommon. When you say Klöße in Germany, everybody assumes the cooked-potato variety. I checked the biggest German online recipe database, and the most popular recipe there uses starch, other popular recipes include flour.

Jefromi's comment is important: you should use mealy potatoes. Cook them well, then put them through a ricer - it is important to not blend them, you want to smash them instead of cut them, to preserve the cell walls. One recipe specified that the peeled potatoes should be left overnight in an open bowl before ricing - it makes sense, because it will give the starch time to regelatinize (this is the same process which makes bread stale).

The process is to mix the mashed potatoes with the flour (or starch), the seasoning, and (optionally) yolk, and shape them into balls (roughly 3 cm diameter). Then bring salted water to a simmer (not to a boil!) and throw in one kloß. It is ready when it rises to the surface. If it falls apart, knead the others together and add more flour/starch, then test again.

The ratio given in the recipes in the database varies wildly - from 130 g flour per kg potatoes to 1 kg flour to 1 kg potatoes. As you complain of floury flavor, and the high-flour rations are rare, I would recommend to start with the low ratio and test your klöße until you reach a ratio at which they don't fall apart, then note it down for next time. Also, consider using pure starch instead of flour. If you insist on flour, AP flour (gluten content around 9.5%) will be authentic.

Lastly, you should consider that Klöße are not supposed to taste like pure potatoes. They are quite far in taste from what e.g. a spoonful of mashed potatoes tastes like. Also, they don't have a strong taste on their own, they are a cheap and filling side dish for a slice of roast, eaten simultaneously with another, stronger side dish, usually blaukraut (pickled red cabbage).

Edit I looked them up in Dr Oetkers Schulkochbuch, an established cookbook in Germany. They didn't say anything special about klöße falling apart, but their advice was 1) to mash the potatoes hot and leave them to cool after mashing, not before and 2) to never crowd them in the pot. I don't know if the first is better or worse than mashing them cold, but from my experience with other dumplings, not crowding is important.

Short answer: There should be no egg in Kartoffelknödel.

It's usually 50% raw and 50% cooked potatoes. Grate the raw potatoes. Squeeze out the juice with a dish towel. Let the juice sit. Then mix the potatoes together. Drain the excess water from the juice and add the starchy rest to your dough. Add some more starch and semolina (i imagine breadcrumbs might work too). . Boil water, add Knödel, turn down the heat so it's just before simmering and let them cook for 20 minutes.

I cook my russet potatoes with the peel. Make sure they are done but not overdone. As soon as they are done, they dried in a bowl. Or you can make baked potatoes.

The secret to kartoffel knoedel is that the potato is as floury as possible. When they are cold I put them through the potato ricer, add pepper, salt and nutmeg, add potato flour and only a little white flour. (Actually I heard that egg is not added, but I added a egg yolk and it didn't hurt.)

The knoedel make big balls. Put them in slow cooking salt water, and when they swim they are done. You can test them by using two forks to tear the dumpling apart in the middle it should be a fluffy well done batter showing.

With that I serve roast and a roast sauce, and green salad on the side.

I grew up eating these and longing for more, they were a special 'treat' : My mother had special muslin sacks that she had made to help "drain" the raw potatoes that she had put through a meat grinder after they had been peeled washed and set on a tray to dry off . We would hang them to let the excess moisture weep out and then twist them to squeeze out remaining moisture.

None of us recall reconstituting the starch. Because we doubt she washed the starch out of the ground potatoes. The finished food product was golf ball sized "solid" ball not falling apart, and then braised in browned butter before being served.

Sadly the entire recipe and process was lost to the family during a sister's house fire. All 7 of us have tried for 30 years to reproduce the exact recipe and process, we have been close. We all recall the straining process, the flour, the egg, the salt, the slow cooking of them in not boiling hot water and they rose to the top when done. They were cooled and settled before being braised in the butter.

I remember them being in a warm oven until served. We did not have all of the whistles and bells that are called for in all of the variations that have been presented. The "potato starch" use does not come to any of our memories, neither do the bread cubes, the half raw, half cooked etc. The ones we recall were a simple "DELICIOUS" treat, not just a side dish "filler". We struggle most with the ratio of flour, egg, salt.

My mother (from Vienna) used to make these. We called them "gummi" knoedeln.

You've inspired me to try to make them again.

I don't have exact quantities, but here's basically how she used to make them.

She put the RAW potatoes through a juicer and collected the potato "meat" left behind in the juicer.

To this she added egg, semolina, salt and sour cream. It's difficult to describe the consistency she aimed for, but basically just thick enough to be able to roll them into balls about the size of a medium orange that would stick together on their own.

These went into simmering salted water for about 45 mins and then served warm.

To get started, follow these steps:

  • Cook the potatoes in their skins, and save the water they were boiled in.
  • Peel while hot
  • Use a ricer in a large enamel dish
  • Sprinkle potato starch over the mix, but not much too (it is easy to get potato starch during the Passover season)

The trick then is the "quill", a German wooden spoon that has a star shaped wooden bottom. It's great for mixing.

  • Put a wet towel under the bowl and start pulling the spoon towards you. It's hard, takes some muscle! We take turns in our house. You might have to add some potato water, a teaspoon at a time. Mix, mix and mix until the mixture is shiny (can take ten minutes or even more). Keep turning the bowl (you will need someone to hold it)
  • Start making baseballs. It will be hot to touch. Have the potato water handy and dip your hands in there to mold the balls tightly so they hold together.
  • Make them smooth and drop them carefully in a pot of boiling water. They will sink at first, and when they rise to top they are done.

Make sauerbraten, red cabbage, and a nice brown gravy, and pour it over.

I think your main problem may be the cooking. Once you have the consistency right (sticky and firmish) then if they fall apart it is because you are boiling them.

Never ever use boiling water. Use water that is barely simmering. The water must hardly move as the dumplings are cooked.

Alison Sauer (English and married to an Austro-Bavarian!)

My Oma and Opa came over from Germany after WWII and brought my mother and her siblings. My husband and I just sold our house and are living with my Oma until our new home is finished. So, I have been on a German food binge. My Opa passed away several years ago and my Oma doesn't cook for herself anymore so I have been trying to soak up all of the German food info I can get. She was a teacher and taught cooking and what she calls handicraft. I have found her German cookbook from 1950. She was from Bavaria and the Black Forest area.

Last night, I made the potato dumplings from her cookbook after some confusing translation. The recipe was successful as far as I know because this is not something we ate as kids and not something she ever cooked. I used:

1kg Russett Potatos weighed before cooking and peeled, cooked not all the way but soft, drained and riced, then COMPLETELY cooled. After cooling, they were very dry. No water in the bowl.

30-40gr plain flour 20-40gr butter 1 beaten egg 2 pieces of completely toasted cheap white bread (recipe calls for "old rolls") salt and saltwater AND Greiss- It took me awhile to figure out what this is. It is like farina, but finer. So, I actually used Cream of Wheat. The regular old cooks in two minutes red box kind from the grocery store.

Anyway, you mix all of the ingredients, except the saltwater. For me, I cut the butter into the flour first. I crumbled the toast into crumbs. I ended up using equal parts flour and cream of wheat. You mix the flour, butter, egg, toast, and cream of wheat until it is a dough. Very dry but not crumbly. I assume this is why there is a range as far as the ingredients go. Then, I formed the dough into balls and put them into STEAMING saltwater until they floated. The length of time will depend on the size of your potato ball, but I made eight balls about the size of a baseball and it took about 30 minutes to cook in the saltwater. That is the time the recipe calls for too.

When done, the balls were not smooth on the outside. Some of the outer part came off in the water, but they were still balls and I could still lift them from the pot with a slotted spoon and they didn't fall apart. I think this has to do with the consistency of the dough. I probably could have put more flour and cream of wheat in, but I wanted them to stick together. The recipe says to form the balls with lightly floured hands so I know they are supposed to be sticky.

My kids LOVED them. We had them with beef rouladen and used that gravy on the dumplings. The only thing I changed about the recipe was using the Griess. I'm not sure if what is marketed as Griess is the same as what they had in 1950. I just know Oma and Opa ate a lot of Cream of Wheat, so I thought I would try it.

I hope this helped. If anyone needs a recipe I can try to find it in that cookbook. It's a bear to translate though.


Kartoffelkloesse (German Potato Dumplings)

Total Time 1 hour 20 minutes

Author International Cuisine

Ingredients

  • 1 1 ⁄2 lbs russet potatoes about 2 large
  • 1 1 ⁄2 teaspoons salt
  • 1 ⁄8 teaspoon ground nutmeg
  • 1 ⁄2 cup all-purpose flour or more
  • 1 ⁄8 cup cornstarch or potato starch, much preferred, if you can get it
  • 1 large egg
  • 2 slices sourdough bread or 2 slices white bread good quality bread
  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil

Instructions


Equipment

Ingredients

  • 600 g Floury Potatoes peeled and roughly cut (quartered)
  • 80 g Potato Flour
  • 1 tsp salt
  • 1/4 tsp nutmeg powder
  • pinch of ground back pepper
  • 1 tbsp aquafaba
  • 1 tbsp plant-based butter

Instructions

Other Recipes for a Traditional German Christmas Dinner

For a traditional german Christmas dinner, cook the Kartoffel Knödel (Potato Dumplings) with these following recipes:

Let’s get started!

Take a large pot and add enough water (+ 1/2 tsp salt) to cover the potato pieces completely.

Add the potato pieces, set to medium/high heat and cook the potatoes with closed lid until they are tender.

When the potatoes are done drain them and discard the water.

When they have cooled put them in a large bowl and mash them with a potato masher until you have,… well… mashed potatoes.

Add water to a large pot, at least 3/5 of the volume of the pot (and another 1/2 tsp salt). Let the water get hot but don’t let it simmer. The water has the right temperature when it’s so hot that it is almost simmering. Close the lid while you heat up the water, this helps it heat up much faster.

Now take the mashed potatoes and add the rest of the ingredients to the bowl. Mix well with your hands. Form 5 balls.

Carefully transfer the balls to the water. Let them rest in the water for about 25-30 minutes (without lid). They should all be covered with water. When they are done they will start floating.

After 25-30 minutes take a skimmer and take them out of the water. You can check if they are done by simply cutting one in half and checking if the inside is well done.

You can store them in your fridge in an airtight container after they have cooled. They are good for 3 days. You can reheat them in the microwave.

Do you like my Traditional German Kartoffel Knödel (Potato Dumplings) Recipe? Feel free to leave a comment and make sure to visit my instagram page to stay posted on new recipes!

If you love this, you should definitely check out my Vegan Meatloaf too!

#vegan #homemade #friendsgiving #thanksgiving #turkey #veganmeat #christmas #german


Watch the video: Fluffy Cheese Potato Bread:: Potato Buns:: Potato Brunch Recipe


Comments:

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  5. Bundy

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