Texture & bite
German potato dumplings or ‘Knödel’ are large dumplings that can be prepared by using a blend of potato flakes, starches, flour and binding agents. The second variety of German dumplings contains breadcrumbs with additional spices/ingredients and has the German name ‘Semmelknödel’. Gnocchi is a typical Italian potato small dumpling.
Dumplings are prepared by addition to boiling water and then simmer in the water until done. The ready product should have a short and non-sticky texture without losing starch into the cooking water. After cooking, the product should have a firm texture with a good bite.
The combination of Emflake® potato flakes and Emjel® instant modified potato starches will provide the ideal potato-based solution for potato dumplings. For gnocchi, ingredients with a smaller particle size are preferred as in general gnocchi dough should be more homogeneous.