Try this Potato Dumplings (Kartoffelknodel) recipe, or contribute your own.
Suggest a better descriptionBoil potatoes until tender. Cover and refrigerate 12-24 hours. Finely chop or mash the cooked potatoes. In a medium bowl, mix potatoes, 1 C flour, and next 3 ingredients to form a firm but light paste. If mixture is too moist add flour as needed. This will help keep the dumplings from falling apart during cooking. Melt margarine in skillet. Add bread cubes and saute till brown. Working with floured hands, form the potato mixture into a roll about 2 1/2 inches in diameter. Cut roll into 8-10 pieces and form each into a dumpling, enclosing a few sauteed bread crumbs in the center of each. Boil dumplings in water, being careful not to overcrowd the pot. Do not cover. Simmer over low heat about 15 minutes; dumplings are done when they float. Both recipes are from THE BEST OF GERMAN COOKING, by Edda Meyer- Berkhout. Posted to rec.food.recipes by Tdahm@aol.com on 1995, .
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Serving Size: 1 Serving (2112g) | ||
Recipe Makes: 1 | ||
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Calories: 3050 | ||
Calories from Fat: 908 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 100.9g | 135 % | |
Saturated Fat 25.4g | 127 % | |
Monounsaturated Fat 41.7g | ||
Polyunsanturated Fat 22.9g | ||
Cholesterol 2115mg | 651 % | |
Sodium 1870.5mg | 64 % | |
Potassium 6371.4mg | 168 % | |
Total Carbohydrate 424.9g | 125 % | |
Dietary Fiber 25.4g | 102 % | |
Sugars, other 399.5g | ||
Protein 116.8g | 167 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3050
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