Grammelknoedel

GuteKueche.at’s grammelknödel encloses a seasoned Grammeln filling in potato dough. The dumplings finish with supplied brown butter, sauerkraut and finely chopped parsley.

Floury potatoes cook in a pot of water for about twenty-five to thirty minutes. They are drained, left to release steam, peeled and passed through a potato press while warm. Wheat flour, whole eggs, fine wheat semolina, dried marjoram, salt, black pepper and supplied grated nutmeg are kneaded into the potato mixture, which rests for thirty minutes.

Onion and garlic are peeled, finely chopped and sautéed in sunflower oil in a pan. The supplied Grammeln are coarsely chopped, mixed with these vegetables and seasoned separately with salt, black pepper and mild paprika powder. Damp hands shape walnut-sized filling balls, which are set aside.

The dough forms a roll. A dough card divides it into eight to ten equal pieces, and hands flatten the pieces. Each receives a filling ball and closes around it without holes; the surface is rolled smooth.

A separate pot of salted water is brought to the boil. The dumplings cook in it for fifteen to twenty minutes while the water is kept from boiling. A slotted scoop lifts them out to drain, and they are served with supplied brown butter, ready sauerkraut and supplied finely chopped parsley.