Knodel - German Potato Dumplings

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.