Potato fruity Knodel | How to make traditional European dumplings | Recipe of Potato fruity Knodel dessert with step by step instructions
Potato fruity Knodel | Traditional European Dumplings is a delicious and an unusual dessert, holding a sweet fruity surprise covered with boiled potato layer and coated with toasted sweet breadcrumbs.
About Potato fruity Knodel :
It is likely that the word “Knodel” originated from the German verbs knoten (to knot) referring to the methods used to make the savoury or sweet dumplings according to the Wikipedia.
It’s a traditional Eastern European recipe which is made with any firm fruit like Plum, apricot, cherry, strawberry or grape in the centre and eaten as a dessert.
What is Potato fruity Knodel
These Potato and fruity dumplings, which I have tried are made using boiled potatoes outer cover, and it is stuffed with sweet, big & firm grapes. Sounds so unique na 🙂
Feedback from my Son’s friends :
I am so happy to share with you all that when I made these and asked my Son to taste, at that point, he was in hurry to meet his friends, and was bit reluctant to taste.
But after tasting he asked me to pack few pieces. And after a while I got a thank you call from all of his friends, telling me that they loved it. It was something so delicious, they have never tasted before.
Find more potato/sweet potato recipes here:
Besan wali Shimla mirch aloo sabji
Prep time : 25 Mins
Cooking time : 25 Mins
Serves 10 Person(s)
Cuisine Type : European
Course : Desserts
Ingredients to make potato fruity Knodel :
For outer covering :
potatoes 250 gms
All purpose flour 70 gms
semolina 8 grams
vegetable oil/ butter 15 grams
Egg yolk 1
For coating :
Bread crumbs 15 grams
Hazel nut powder 5 gms
Butter 15 gms
Powdered Sugar as required
For filling :
Firm big black Grapes 10
How to cook Potato Fruity Knodel :
In a thick bottom pan put Butter. Roast the breadcrumbs mixed with hazelnut powder, on low flame for about 5 minutes or till they become golden brown.
Cool it. Keep it aside.
Mix in powdered sugar nicely into roasted breadcrumbs.
Boil the potatoes, peel them while hot and grate them. Add butter, flour, egg yolk and semolina and quickly form a smooth dough (don’t knead too much as this will make the dough of loose texture)
Roll the dough in the log shape. Cut thumb thick pieces.
Flatten it a bit to make well in the center.
Place piece of grape in it, then form a dumpling with your hands.
Just use enough dough to firmly cover the fruit.
Place a large pot filled with slightly salted water to a rolling boil.
Carefully drop in the potapto dumplings, and lower the heat to minimum, so that it barely simmers.
Cook the dumplings for about 10-16 minutes (depending on the size of your dumplings).
Cook them for a couple of minutes after they rise to the surface.
Drain the dumplings and set aside.
Roll the dumplings in the roasted breadcrumb and sugar mixture until they are evenly coated.
Cut each dumpling in half and sprinkle bread crumbs over each one.
serve immediately.
Notes :
1. Use firm fruits like Plum, apricot, cherry or strawberry to make sweet dumplings.
Happy cooking
Regards
Lata
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Recipe card 🔽
- For outer covering :
- potatoes 250 gms
- All purpose flour 70 gms
- semolina 8 grams
- vegetable oil/ butter 15 grams
- Egg yolk 1
- For coating :
- Bread crumbs 15 grams
- Hazel nut powder 5 gms
- Butter 15 gms
- Powdered Sugar as required
- Firm Grapes 10 for filling
- In a thick bottom pan put butter. Roast the breadcrumbs mixed with hazelnut powder, on low flame for about 5 minutes or till they become golden brown.
- Cool it. Keep it aside
- Mix in powdered sugar nicely into roasted breadcrumbs.
- Boil the potatoes, peel them while hot and grate them. Add butter, flour, egg yolk and semolina and quickly form a smooth dough (don’t knead too much as this will make the dough of loose texture)
- Roll the dough in the log shape. Cut in thumb thick pieces.
- Flatten it a bit to make well in the center.
- Place piece of grape in it, then form a dumpling with your hands.
- Just use enough dough to firmly cover the fruit.
- Place a large pot filled with slightly salted water to a rolling boil.
- Carefully drop in the potato dumplings, and lower the heat to minimum, so that it barely simmers.
- Cook the dumplings for about 10-16 minutes (depending on the size of your dumplings).
- Cook them for a couple of minutes after they rise to the surface.
- Drain the dumplings and set aside.
- Roll the dumplings in the roasted bread crumbs and sugar mixture until they are evenly coated.
- Cut each dumpling in half and sprinkle bread crumbs over each one.
- serve immediately.
This dish is new to me but is so interesting. A totally different kind of dessert. Its always nice to learn about new recipes from fellow bloggers.
Thank you Mayuri. Well said. True, there is lot to learn from fellow bloggers.
It’s a new dish for me but very interesting one!! I like the fruity surprise inside. It’s true we really feel elated when we try something new and get a thumbs up especially from kids and to top it from their friends too!!
Thank you Swati. Yeah this was a trial and everyone who tasted loved the fruity surprise.
Absolutely true it’s such an awesome feeling when children love what you make.
You know this is a very common dessert in Romania (where I live)! They make it with plums when plums are in season… I like how you used grapes which are available almost throughout the year 🙂 I definitely have to try this one.. have been told about it by so many friends here also! Your step by steps photos are very helpful 🙂
That’s good to know that you are familiar with this dessert. I would suggest you to give it a go.
Thanks Ashima.
This recipe is so interesting! Id love to give it a go!!
Thanks Jagruti
I’ve not heard about these! But would love to try them someday, they sound so good! Lovely share 🙂
Thank you Freda. I am sure you will love these beauties. The taste is so unique.
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Hi, I liked this recipe as it is something very new to me and would love to try it someday if you could help me by suggesting something to replace the egg. Thanks alot.
Hey Aditi I am glad you liked the recipe. It’s really worth trying. As this is a traditional recipe and made only with eggs I have never tried making it without eggs.
You may use flax meal instead of eggs.
The basic ratio is one tablespoon of flax seeds and three tablespoons of water to replace one egg. You’ll need to grind the flax seeds into a fine powder. and then you simply whisk in the water until it becomes gelatinous.
Thank you for writing in.