Potato dumpling
Potato dumplings or potato dumplings , in Bavaria also Reibeknödel or Reiberknödel (from "rub"), in Swabia Gleeß and Gneedl , in Franconia Gniedla or Klüeß and in Austria called Erdäpfelknödel , are dumplings made from boiled potatoes or a mixture of raw and cooked potatoes ( Thuringian dumplings ) or a mixture of raw potatoes and semolina (so-called Vogtland dumplings ).
In some recipes, dumplings made from raw and boiled potatoes, for example half and half dumplings , are also called half silk .
There are so many different recipes. In a recipe, the potatoes boiled the day before are pressed through a potato press or a coarse sieve or the raw ones are grated, mixed with a little flour and salt, sometimes also egg, to a firm dough and cooked in hot salted water until they rise to the surface. Before cooking, the dumplings can be filled with white bread cubes roasted in butter.
Boiled potato dumplings
Cooked dumplings are a bit mushy in consistency, but when properly prepared, they are light and fluffy. Some recipes require egg to make them. The batter, made from mostly boiled potatoes, can also be used for sweet desserts such as plum dumplings .
As zampe is called in the southern Thuringian Forest dumplings from a Zamet mentioned mashed potatoes made from mashed potatoes and potato starch .
Raw potato dumplings
Raw dumplings are somewhat grainy to the bite with a slightly glassy surface.
Green dumplings , raw dumplings , raw potato dumplings , in the Vogtland also Griegeniffte , Griene Glees , Grügeniffte or Grüngenüffte ( mentioned twice in Karl May ), in the Palatinate also Hoorische Knepp (hairy buttons). Sometimes the Bavarian name grater (r) dumpling is used specifically for raw dumplings.
Raw potato pulp can discolour through oxidation. This can be prevented by sulfurizing with a sulfur strip or a product called dumpling aid . This ingredient is listed under the food number E224 .
Regional variants
Vogtland
In Vogtland are Griegeniffte common. The word is made up of green (Vogtland: grie) and Geniffte from (Vogtland and Thuringian-Upper Saxon: niffeln or niffen - rub, scrape).
For preparation, floury-boiling, raw potatoes are grated with a potato grater, squeezed in a dumpling sack or in a juice centrifuge . The resulting dumpling mass is scalded over with boiling water so that a malleable mass is created. This mass is shaped into dumplings with the hands or a ladle , which is dipped in cold water after each molding process to prevent it from sticking. These dumplings have to cook in slightly simmering salted water for about 20 minutes .
To vary the basic recipe, you can mix semolina or mashed potatoes with the mixture or put roasted bread cubes in the middle of the dumpling.
Austria
The proportion of raw potatoes is higher in the Austrian Waldviertlerknödel (up to three quarters). A little flour can be mixed into the dumpling mass to bind it. The dumplings are shaped with wet hands.
Dough for potato dumplings is also ready-made and packaged or sold as a dry powder for mixing in supermarkets. They are mainly served as an accompaniment to fried or stewed dishes. A specialty of Austrian, Czech and Slovenian cuisine are dumplings, in which the dumpling mass is mixed or filled with other ingredients: meat dumplings , gram dumplings . Also in Austrian cuisine, sweet fruit dumplings are often prepared with potato dough made from boiled potatoes, such as apricot dumplings or plum dumplings .
The potato dumpling established itself in Austria with the general spread of the potato around 1800 and is considered one of the youngest representatives of dumplings in Austria.
Silesian potato dumplings
Silesian potato dumplings or rubber dumplings ( Silesian : Schllauch Klassla or Gummiklassla , Polish Kluski śląskie , Schlonsakisch : Ślůnske kluski or gůmiklyjzy ) come from Silesia . Your dough is made from flour and boiled potatoes and shaped into flattened balls before cooking, into which a recess is pressed in the middle on one side. If at least one third of raw grated potatoes is added to the dumpling dough, one speaks of black dumplings , gray dumplings or Polish dumplings ( Silesian : Schwoarze Klassla , Grooe Klassla or Pulsche Klassla , Polish : Kluski czarne , Szare kluski or Kluski polskie ). Usually the dough contains neither eggs nor milk, which gives the dumplings elasticity and makes them similar to Italian gnocchi .
In Silesian cuisine, Silesian potato dumplings are often used to accompany traditional regional dishes, Silesian Kingdom of Heaven and roulade with red cabbage . In addition, they are widespread throughout Polish cuisine and are popular as an accompaniment to meat and mushroom dishes. Internationally, they are often known by their Polish name Kluski śląskie .
The Silesians have dedicated their own song to their dumplings. The Lower Silesian local poet Ernst Schenke devised to 6-strophige Kließla Song: Kließla, Kließla, favorite dishes ... . It was set to music by Gerhard Wilhelm.
Upper Lusatian potato dumplings
Stubberle (also Stupperle) is the name given to the variant of Oberlausitz potato dumplings.
Sweden
In Sweden, a variant of filled potato dumplings is called Kroppkakor .
Upper Palatinate
In the Upper Palatinate, a variant with breadcrumbs (also called spotzen) is widely used. It is a mixture of bread dumplings and raw dumplings. For each desired dumpling approx. 3/4 sliced rolls (sliced rolls are "stale" rolls from the day before and are cut in the Upper Palatinate at the baker's in a special cutting machine, if this is not available, cut very thin slices with a sharp blade) of the dumpling mass (which already consists of raw and boiled potatoes). Cream or whole milk can also be added for binding. The dumpling is then cooked like the raw dumpling. This dumpling is particularly suitable for roast pork and other dishes with a lot of sauce, as it can absorb a lot of sauce and thus has a particularly delicate taste.
Individual evidence
- ^ Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 61-62 .
- ↑ Dumplings in general . Entry no. 184 in the register of traditional foods of the Austrian Federal Ministry for Agriculture, Regions and Tourism .
- ↑ Sample recipe on Original Schpouzn - a classic in the Upper Palatinate kitchen. In: Between Spessart and Karwendel. Bayerischer Rundfunk, March 10, 2017, accessed on October 23, 2018 .
