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Potato Dumplings (Munich/Oktoberfest style)

g
gemini222 Nov 12, 2007 08:10 PM

I was in Munich recently for Oktoberfest and I fell in love with their potato dumplings. I would like to try to recreate them at home. Anyone have a good authentic recipe for them? Alternatively, I'm not against using a boxed mix. My searching on the Web led me to Panni brand Bavarian Potato Dumpling Mix. Has anyone used this mix and have any thoughts on it?

  1. b
    Bubba_Bear Nov 21, 2007 04:34 PM

    I am 48 years old and I grew up on Pani Potato Balls.....I was born in Germany my mom was from Lithuania and as far back as I can remember we had potato balls every christamas and thanksgiving......my wife has several boxes of Pani Potato Dumplings in the cupboard now...they are for tommorrows thanksgiving.........yes Pani Potato Dumplings are very good...I love them...and the left overs....you take em and slice them about 1/4 inch think and fry them in butter or oil...talk about good.....My mom called them kertuffelballs.......I use to speak and write german..but since we left when I was 4......I forgot all that.....cant wait till tommorrow and have some covered in turkey gravy...oh...also they come in regular and shreded..we prefer the regular not the shreded..but when the store dont have the regular...we will get the shreded...try em...you will love em also......I can remember as far back as 1964......mom was cooking Pani Potato Dumplings on holidays......

    2 Replies
    1. re: Bubba_Bear
      s
      sueb455 Dec 20, 2007 05:51 AM

      I'm making my grandmother's potato ball recipe, however, I want to see if I can do anything ahead of time. She says to boil potatoes in their jackets, put them through a ricer, spread them out on towels to dry and then start the kneading process. If I boil the potatoes the day ahead, should they stay out on the counter or refrigerate? I want to make sure they're dry cause when they're not, it's potato ball disaster.

      1. re: sueb455
        b
        Behemoth Dec 21, 2007 06:49 AM

        You should put them in the fridge overnight for food safety reasons, but you can take them out an hour before you want to work with them so that they come up to room temp. You could stir them in a pan over a medium fire for a minute or two to dry them out and bring them up to a higher temp if need be. (That's what I do with mashed potatoes for dinner parties.)

    2. r
      ricepad Nov 15, 2007 06:27 AM

      Are these known (in German) by any other name other than 'kartoffelkloesse'? I'm pretty sure I had (and LOVED) these in Munich, but the name doesn't sound familiar.

      2 Replies
      1. re: ricepad
        b
        Behemoth Nov 15, 2007 09:27 AM

        Possibly you are thinking of knödel? I don't know if the terms are interchangeable, or if they refer to slight variations. It might also be a difference of regional dialect. I think "dampfnudel" just refers to the sweet versions of these (eg when they're stuffed with fruit.)

        eta:

        "Knödel und Klöße werden je nach Herkunft unterschiedlich bezeichnet. In Südostdeutschland, Österreich und Südtirol werden die Rezepte üblicherweise als Knödel bezeichnet, während sie in West- und Norddeutschland hauptsächlich als Klöße bezeichnet werden."

        Yes, it's regional.

        1. re: Behemoth
          r
          ricepad Nov 15, 2007 09:40 AM

          Yeah, that's it...knödel. Thanks!

          [Thankfully, I've absorbed enough German from Mrs. ricepad to get the jist of your quote without having to break out dictionary!]

      2. l
        Lisbet Nov 13, 2007 04:40 AM

        There was a discussion on this topic here:

        http://www.chowhound.com/topics/338080

        Also, found a web that seems to have an authentic, and good, recipe (rember Chef John Folse from the TV cooking shows?):

        http://www.jfolse.com/recipes/vegetab...

        1. b
          Behemoth Nov 12, 2007 08:40 PM

          there are a couple of different kinds. I assume you mean the kind they usually serve with duck at oktoberfest. They are essentially giant gnocchi. Here's a recipe from a fairly reliable german website:

          http://www.marions-kochbuch.de/rezept...

          500 g potatoes
          150 g flour
          2 eggs
          salt

          Basically she says to boil the potatoes in their jackets the day ahead. Next day peel and rice them, then knead them with the flour, eggs and a little salt and with damp hands form into 6 balls. In a large enough pot boil salted water, then put all the dumplings in. They are done when they float to the surface, approx 10 minutes.

          I've never made them from mix, but it's probably just dried potato and flour. I should think it would work just fine.

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