Knödel

Knödel are German potato dumplings. I have had the real thing twice in Germany, and was even shown how to make them. For some reason though, I just cannot seem to replicate them in the same way. Mine always turn out fine, just not as good. These dumplings are made with half mashed and half shredded potatoes for their texture, as well as some potato flour for binding. They can be stuffed with croutons, meat, or vegetables. I made my own breadcrumb-like filling. 

Knödel
4 large russet baking potatoes
2 large eggs, beaten
1/2 cup potato flour
1 Tablespoon salt
2 teaspoon ground black pepper
2 Tablespoons chopped parsley
2 Tablespoons chopped chives
FILLING
1/2 cup cornmeal
1 teaspoon baking powder
pinch salt
2 Tablespoons unsalted butter
1 Tablespoon mustard

Peel the potatoes, then cut two into small cubes and boil until tender. Drain, then allow to stand for a few minutes until dry. Shred the remaining two potatoes, place in a dish towel and squeeze the water out of them.
Combine all ingredients and mix well with your hands until it begins to stick together. Form into twelve balls. Place a spoonful of filling in the center of each, ensuring it is completely enclosed. 

FILLING: Mix all together well with your hands until it clumps together, then toast mixture briefly, stirring constantly, in a frying pan over low heat.

Gently simmer (do not boil or they will fall apart) the dumplings in salted water for about 15 minutes until tender. Drain, then serve smothered in sauce.