The recipes in the Real German Cuisine Challenge are from the German recipe book Die echte deutsche Küche and will be translated by me over the next couple of years.
Schneebällchen (Small potato dumplings)
Side for roasts with sauce
Ingredients for 4 portions:
- 1 kg (2.2 lbs) potatoes (starchy type/mehligkochende)
- Salt
- 1 onion
- 60 g (2.1 oz) butter
- 1 egg
- some milk (about 30 ml/1 oz)
- about 100 g (3.5 oz) flour
- freshly grated nutmeg
- 1 tsp dried marjoram
- 2-3 T breadcrumbs
Preparation time: about 40 minutes (Cook the potatoes the day before)
Per portion: 400 calories
Directions:
- Wash the potatoes, place in a pot and fill with salted water just till the potatoes are covered. Cook the potatoes, then let them cool completely. On the next day, peel and push through a potato ricer (or mash thoroughly).
- Peel and finely chop the onions. Melt 1 T of butter in a pan and cook the onions till translucent. Let them cool, then add them to the potatoes. Add the egg, some milk and mix with enough flour that the mixture forms a smooth, elastic dough that doesn’t stick to your fingers.
- Add the salt, nutmeg and marjoram. In a large pot, bring some salted water to a boil. Rinse your hands in cold water, then form small golfball size balls with the dough. Place them carefully in the boiling water, lower the temperature, and simmer the dumplings for about 10 minutes.
- Melt the rest of the butter and lightly brown it. Add the breadcrumbs and roast them shortly. Remove the dumplings from the water with a slotted spoon and allow to drain well. Top with the browned crumbs and butter.
Want to read more about this recipe? Find out how the challenge went. Want more Real German Cuisine? Check out the full recipe list organized by German state. Do you have an alternative recipe for this dish or helpful hints? Please let us know in the comments!
