Rhine dumplings (Rhein Knödel)

Rhine dumplings (Rhein Knödel)

Category: Vegetable and fruit dishes

Kitchen: german

Ingredients
boiled potatoes in their skins	500 g
milk	150 g
bun or white bread stale	150 g
eggs	3 pcs
butter soft	125 g
parsley	a few twigs
black pepper, salt, nutmeg	taste
garlic	1-2 cloves

Cooking method

• The variety of dumplings in Germanic lands is truly inexhaustible. They are used both as an independent dish and as a side dish for meat dishes, primarily stews. A simple set of ingredients, a variety of additives, and the result is a delicious and uncomplicated dish for the whole family. Today we will try Rhine dumplings. Their distinctive feature is that they are not boiled like most dumplings, but are fried in butter.
• 1. Peel the potatoes and mash them with a wooden crush.
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• 2. Bring the milk to a boil, pour the milk over the bread and let stand until it cools.
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• 3. Divide the eggs into whites and yolks. Grind the yolks into a homogeneous mass with half the butter.
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• 4. Combine the potato mass with soaked and mashed bread, add the yolk-butter mass, finely chopped parsley and garlic. Thoroughly knead the mass, salt, pepper, season with nutmeg.
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• 5. Whisk the whites into a tight foam. Mix gently with potato mass.
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• 6. The mass becomes a little thinner. It does not flow, but we form the dumplings not with our hands, but with a spoon. Heat the remaining oil in a pan. Form the dumplings with two tablespoons and fry until golden brown.
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• Serve alone or with stewed pork.

The dish is designed for

4 servings

Time for preparing:

1 hour

Cooking program:

plate

The dumplings are delicious and a wonderful side dish, almost potato croquettes and almost vegetarian potato patties.