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Knödl
Nb persons: 0
Yield:
Preparation time: 90 minutes
Total time:
Source:
| 15 lbs | Yellow Potatoes |
| 6 | Buns |
| 1 tbsp | Cream of Wheat |
| Salt | |
| Pepper to taste | |
| 1/2 inch slice of Butter | |
| 2 | Eggs |
| 2 tbsp | Flour |
Cook Time: 30-40 minutes
Total: approx. 120 minutes
Peel potatoes. Cut 2 buns into small cubes and fry until crispy in a small pan. Slice remaining buns into thin slices. Put butter in a small pot and melt. Fill a large pot just over half with water and boil, adding a small amount of salt.
Blend potatoes, 4-5 at a time, and squeeze water out of mush using a dish towel. Place waterless pulp in a large bowl and top with a layer of bun slices (this helps prevent the potatoes from turning brown) and a drizzle of melted butter.
Repeat this until potatoes are used up. Mix contents of bowl with 2 eggs, flour and cream of wheat. Roll into balls approx. the size of your palm. Poke a hole to the center with your finger and insert a bread cube, then close the hole and smooth the surface of the ball.
With wet hands (so the dough doesn't stick to them), place balls into large pot of boiling water and simmer for 30-40 minutes.
Makes approx. 20-22 knödl.
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