Some people say that these are the only true Bavarian dumplings. Cooked and raw potatoes come together in an art form which is served with all kinds of roasts on Sundays especially. This "Knoedel" has a stretchy consistency which is a bit different from many others. The "green" in the name comes from the raw potatoes which oxidize if no vinegar is added to the water.
Prep Time: 1 hour, 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour, 50 minutes
Yield: 3 - 4 servings, 7 -8 dumplings
- 1 day-old roll or white bread
- 2 T. butter
- 6 potatoes of equal size, 2 cooked
- 1 T. white vinegar (optional)
- Salt, to taste
Melt butter and cube the roll or bread. Brown the cubes in the butter to make croutons. Set aside.
Use "halb-fest" or "fest-kochende" (waxy) potatoes (Yukon Golds or red skinned potatoes in North America are examples).
Peel two of the potatoes, cut into chunks and cook until done. These can also be potatoes cooked the day before.
Set a large pan with water on the stove for cooking the dumplings. Heat to boiling, then reduce the temperature and keep warm.
While potatoes are cooking, peel the other four potatoes and grate them into a bowl filled with some water and a tablespoon of vinegar (to keep them white - optional). The grater must produce a mush, not shreds. It can be found on the fourth side of a box grater and is sometimes known as a crumb grater. In Germany, they have a special grating disk on food processors for this sometimes. There are also wire potato graters for this purpose.
Gather the raw potato mush in a flat, clean towel (no terry cloth or nap) and squeeze out all the water. There are also special sacks in Germany sewn out of linen or cotton to do this.
Keep the potato water and let the starch settle out.
Mash, grate or press the cooked potatoes through a ricer and into the dry, raw potato mush.
Pour off the water from the starch and add the starch back to the potatoes.
Mix everything very well. Add 1/4 to 1/2 cup of boiling water from the large pan of water you set on the stove to cook dumplings to the potato batter. This is called "abbruehen" and starts the cooking process by making the starch bind together.
Keep mixing until the batter or dough gets sticky and follows the spoon around. Wet your hands and take a fist full of dough. It should be thicker than cake batter but thinner that bread dough. It should barely form a ball without flattening out.
Form a ball by moving it from hand to hand and patting it into shape. Flatten it a bit and put a crouton in the middle, also called a "Broeckala" or "Mockala." Form it back into a ball, slightly smaller than a baseball and drop it into the hot water.
The hot water should NOT boil during this process.
Keep forming balls until you run out of dough. Simmer for 20 to 30 minutes, depending on your elevation (higher elevation means lower water temperature and longer cooking times).
Do not stir or fiddle with the dumplings or let the water boil around them during this time. They will fall apart.
These are not easy to make. I recommend practicing several times before serving them to guests. For an easier dumpling recipe which tastes good and soaks up gravy like crazy, try the "Baumwollene" dumplings.