Christmas in our house has always been known for it's German food. Sauerbraten and Potato Knodel was served every year and generally only once a year, so it was pretty special.
What we discovered, was that it is a pretty easy meal to make. Go ahead and try this for a special meal on a weekend. You will not be disappointed.
Ingredients:
1/4 Pound butter
5 pounds russet potatoes, peeled
2 eggs lightly beaten
8 cups bread crumbs (we use dried Kaiser rolls, 5 rolls is 8 cups after food processor)
2 medium onions chopped very finely
3 tablespoons flour (1/4 cup)
4 tsp salt
8 slices bacon
Directions:
Brown bacon until crisp, remove from pan.
Add onions and sauté five minutes.
Fry bread crumbs at low heat in butter until brown.
Grate potatoes. Use food processor. Strain and press potatoes through cloth to remove water. We use a pillow case.
Mix all ingredients except flour. Mix very well by hand till fully incorporated.
Add flour 1/3 at a time and knead each time.
IMPORTANT: Kneading is key to the dumplings staying together. Do not hurry this part. Knead well and the ingredients will blend and stay together.
The mixture should be sticky to your hands. Add a little more flour if needed
Form into smooth balls about 1.5 inches across. Roll in your hands to get a smooth texture on the outside.
Bring lightly salted water to rolling boil. Place dumplings in. Use several pans and do not crowd, place just one layer in each pan.
When the pot returns to a boil, lower so they are cooking at a very light boil. Let cook for 20 minutes.
Dumplings will rise to the top when cooked.
Notes:
Makes approximately sixty dumplings.
Can be refrigerated and serve later or frozen.
Microwave to reheat or pan sear in butter.