Swabian Potato Dumplings or as we call them “Knoedel”, are a regional food specialty from the South of Germany with Stuttgart as the main city of the county Baden-Würtemberg. This region has many delicious food specialties. The dumplings are served with dishes that contain gravy such as beef roast, Goulash or beef rolls. This is an original German recipe. Happy Cooking!
1kg potatoes (eg Russet, they should be soft)
2 rolls (2 days old)
3/8 liter milk
100 g fat bacon (Speck)
4-5 tbsp parsley, chopped
150 g flour
salt, nut meg to taste
3 slices white bread
30 g butter
2 liter water with some salt
– boil potatoes, peel them and squeeze through a potato press or mash them.
– cut buns in slices, place in a bowl, bring milk to a boil, pour milk over buns.
– cut bacon in small cubes, melt in a skillet (don’t add any grease).
– peel onions, chop them and saute in the bacon grease until transparent.
– chop parsley.
– add everything to the buns, and then to the potatoes, mix well. Spice with salt and nutmeg to taste.
– add flour and eggs to mashed potatoes, mix well until you have a firm dough.
– cut off the edges of the white bread, cut it in cubes and roast in the butter until golden.
– sprinkle flour over your hands and form dumplings of 5cm diameter, place into each dumpling 3-4 bread cubes.
– Bring water to a boil; reduce heat, place dumplings into the water and let them simmer for 20 min.
– with a slotted spoon remove them from the water and serve in a warm bowl.