There are several side dishes with potatoes: boiled potatoes, potato fritters or potato dumplings. Dumplings are very popular in Germany and are served with almost every meal. They are known as Klosse in West and North Germany and as Knodel in South East Germany. The dumplings look like large dumplings of potato but have a soft texture.
Potato dumplings contain a mixture of boiled potatoes, grated cheese, eggs and flour. Often parsley is added for a fresher taste. Served with roast goose and pork, these dumplings are simply expected in German cuisine.
- Melt 4 tablespoons of butter in a large skillet. Add the dry white breadcrumbs and fry until golden brown. Remove from pan and set aside.
- In the same pan, melt the remaining 2 tablespoons of butter. Add the white bread cubes and fry until golden brown on all sides. Remove the bread cubes from the pan and drain on kitchen paper.
- Place the rice potatoes in a large bowl. In another smaller bowl, combine the flour, farina, 1 1/2 teaspoons salt, nutmeg, and pepper. Add the flour mixture to the potatoes in three or more batches, stirring well after each batch to mix everything together.
- Add the eggs and mix well to combine. If the mixture is too thin to hold together in a ball, add flour, a little at a time, until the right consistency is reached.
- In a 6-8 quart pot, bring 4 quarts of water and the remaining 1 1/2 teaspoons of salt to a boil.
- Wet your hands and shape each dumpling into a 2 inch ball – you should get 15 to 20 of these. Punch a hole in the center of the ball. Place 2 to 3 bread cubes in each hole. Shape the dough around the bread.
- Drop all the dumplings into the boiling water and stir gently so they don’t stick together.
- Reduce the heat and simmer for 12 to 15 minutes, or until the dumplings rise to the surface. Cook for 1 more minute.
- Remove with a slotted spoon and place on a preheated dish. Sprinkle with the toasted breadcrumbs and serve immediately.