How to make German vegan potato knodel: A step-by-step guide
German vegan potato knodel, a classic from Germany, has been a staple for centuries. Originally made with eggs and meat fillings, this version remains true to the authentic taste and texture for vegans. These dumplings showcase potato versatility and adapt traditional recipes to modern dietary needs. Let's get cooking and honor this culinary heritage while embracing today's dietary choices.
Gather the following ingredients
To prepare this delightful dish, you will need two pounds of potatoes, one cup of all-purpose flour (ensure it's vegan), half a cup of semolina flour, one teaspoon of salt, a pinch of nutmeg (optional), and two tablespoons of potato starch. Additionally, you'll need water for boiling and a little extra flour for dusting your hands while shaping the knodel.
Preparing the potatoes
Begin by peeling your potatoes and cutting them into equal-sized chunks. Boil them in salted water until completely soft, which usually takes about 20 minutes, depending on the size of the chunks. Once they are cooked through, drain them well and let them cool slightly. This preparation ensures they are ready for the next step in making knodel.
Creating the dough
Once your potatoes have cooled enough to handle but are still warm, mash them thoroughly until no lumps remain. Add in all-purpose flour, semolina flour, potato starch, salt and nutmeg if using. Mix everything together until you have a smooth dough that doesn't stick to your hands too much; if it does stick excessively, add a little more all-purpose flour.
Shaping and cooking knodel
Start by boiling a large pot of lightly salted water. With floured hands, form the dough into balls, roughly the size of golf balls or slightly larger, depending on your preference. Gently drop them into the boiling water. They'll initially sink but should float after about five minutes. Continue to cook them for another 15 minutes once they've surfaced.
Serving suggestions
Once cooked, remove knodels with a slotted spoon, letting excess water drip off before serving. These dumplings are excellent with sauerkraut or vegan gravy. For an extra touch, sprinkle fresh herbs like parsley on top. This German vegan potato knodel recipe combines traditional flavors with modern dietary preferences, offering a comforting meal that respects culinary heritage while embracing today's vegan lifestyle.
