Kartoffelknödel: Potato dumplings, a staple side for meat dishes
Discover the comforting flavors of the German kitchen with these sublime Garlic Thyme Butter Schupfnudeln. These tender potato dumplings are a traditional delight, crisp on the outside from a golden breadcrumb coating and infused with a rich, herby butter on the inside. Follow this authentic recipe curated by My Name Is Andong to create a dish sure to impress family and friends.
For the Potato Dumplings:
- 1 kg mealy potatoes, medium-sized and equally sized
- Salt (for boiling potatoes and seasoning)
- 100 g potato starch
- 2 egg yolks
- 30 g butter, softened
- A pinch of nutmeg, freshly grated
- A hint of white pepper
- Optional: a pinch of MSG
For the Garlic Thyme Butter:
- 100 g butter
- A few sprigs of fresh thyme
- 2 cloves of garlic, smashed
- 1 shallot or small bunch of scallions, finely chopped
For the Breadcrumb Topping:
- 50 g Panko breadcrumbs
- 3 tablespoons of prepared garlic thyme butter
Instructions:
Prep Time: 40 minutes
Cook Time: 45 minutes
Total Time: 1 hour 25 minutes
Equipment: Large pot, skewer or toothpick, bowl, baking tray, potato ricer, fine mesh sieve
1. Begin by scoring the potatoes around the equator with a knife. This will make peeling them easier later.
2. Fill a large pot halfway with water, add a generous amount of salt, and bring to a boil. Add the potatoes and cook for 20-30 minutes until tender.
3. While the potatoes are cooking, prepare the garlic thyme butter. Melt the butter in a saucepan, add thyme, garlic, and shallots, and cook until golden brown. Strain through a fine mesh sieve.
4. Take 3 tablespoons of the garlic thyme butter and mix with the Panko breadcrumbs. Spread on a baking tray and bake at 180°C/350°F for 5 minutes or until golden. Set aside.
5. Once the potatoes are done, remove them from the pot (reserve the cooking water) and place in a bowl of cold water. Peel the skins off.
6. Place peeled potatoes on a tray, and bake in the oven at 180°C/350°F for about 5 minutes to dry out excess moisture.
7. Rice the potatoes while still warm using a potato ricer. For utmost smoothness, rice them twice.
8. Combine the fluffy potato mixture with potato starch, egg yolks, softened butter, salt, and spices until well mixed.
9. Divide the potato dough into 40-gram portions (or larger if desired), rolling each into a round dumpling.
10. Bring a pot of salted water (you can use the reserved potato cooking water) to a simmer. Carefully drop the dumplings into the water, and cook until they float to the surface, about 2 minutes.
11. Remove with a slotted spoon, drain, and then toss in the remaining garlic thyme butter.
12. Serve the dumplings hot, sprinkled with the crispy garlic thyme breadcrumbs on top.
Servings: Approximately 17-20 dumplings
Cooking Tips:
- If using a VPN service like Surfshark as mentioned in the video, ensure your connection is secure before searching for additional recipes or cooking videos online.
- Consistent potato size is key for even cooking.
- Ensure to dry out the potatoes after boiling to prevent a gummy texture in the dumplings.
- Use a gentle simmer to cook the dumplings, as rolling boil may break them apart.
This recipe is graciously brought to you by My Name Is Andong on their YouTube channel: https://www.youtube.com/@mynameisandong.
YouTube channel - My Name Is Andong: https://www.youtube.com/@mynameisandong
Kartoffelknödel: Potato dumplings, a staple side for meat dishes
Comments