Thüringer Klöße (Thuringian raw potato dumplings with toasted bread cubes)

Thüringer Klöße are the indispensable side of the Thuringian Sunday lunch: large, soft, slightly springy potato dumplings with toasted bread cubes inside. The mixture of raw and boiled potato gives the unique texture. Served with roast meats in gravy.

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Method

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1. Peel and finely grate the raw potatoes; wrap them in a clean cloth and squeeze out the liquid.
2. Let the squeezed liquid stand so the starch settles; pour off the water.
3. Mix the raw potato with the boiled potato, the starch, egg, salt and nutmeg.
4. Toast the bread cubes in butter until golden brown.
5. With wet hands, shape dumplings and press some toasted bread cubes into the center of each.
6. Cook in simmering salted water over low heat for 20-25 minutes; the water should only barely bubble. ⏱ Timer: 20 min
7. Serve with juicy roast meat.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The starch from the squeezed potato liquid must go back into the mixture.
• Let the water only simmer; do not boil it.
• Cook a test dumpling first.

Frequently asked questions

How do they differ from Kartoffelknödel?

The Thuringian version is a mix of raw and boiled potato, so it is softer than those made from boiled potato.

Can they be frozen?

Cooked, yes, but they are best fresh.

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