GERMAN POTATO DUMPLINGS -THURINGIA-STYLE (THÜRINGER KLÖSE)

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These German potato dumplings - Thuringia-style hail from the state of Thuringia. In German, they are called "Thüringer Klöse" or "Thüringer Potato Dumplings". These are dumplings made from a mixture of freshly grated potatoes and cooked potato puree. They are filled with little croutons surrounded by a soft, buttery potato shell. These Dumplings are a delicious accompaniment to meaty dishes, like pork or beef roast dinner - but make sure there's plenty of gravy for the dumplings to soak up! These dumplings are also a great addition to goulash and beef rouladen.

HOW TO MAKE THÜHRINGER POTATO DUMPLINGS

1. Prepare the Croutons:Cut the bread into small half an inch (1 cm) cubes. Melt the butter in a skillet, then add the bread cubes and toast until golden brown and crispy. Set aside.2. Take one-third of the potatoes (about 350-400 grams) 0.8 lbs. and place them with peel on into a pot. Cover with water, and and cook the potatoes with the lid partially covering the pot. Check for doneness with a sharp pairing knife. Drain the potatoes, and peel the skin off as soon as they are not too hot anymore. Press the warm potatoes through a potato ricer, or mash them until extremely smooth puree.
Bring a large pot of lightly salted water to a boil.In the meantime peel the rest of the potatoes and grate them super fine. It is best to use a food processor for this to avoid oxidation and the potatoes turning brown.Place a clean kitchen towel or cheese cloth over a medium sized bowl. Open your food processor and wrap the grated potatoes into the towel. Now start twisting and turning and squeeze out all the liquid. The raw potato needs to be super dry.
Leave the grated potatoes wrapped in the towel to prevent them to turn brown! Let the liquid sit for about 5 minutes. The starch from the potatoes will set at the bottom of the bowl. Carefully drain the potato liquid while reserving the white potato starch at the bottom.Now quickly add your grated potatoes to that bowl with the starch, then the still warm potato puree on top. Add the extra potato starch and mix everything really well together into a dough, making sure to mix the natural starch from the bottom of the bowl in as well. Season to taste with salt, and add nutmeg. Mix and knead again with your hand.
Form the dumplings:The size of a dumpling should be about 3-inches Ø. Take some of the potato dough and flatten it out in your hand. Place 3 or 4 croutons into the center and wrap the dough around it forming it into a ball shape. Make sure all the edges are sealed tightly and that the surface is completely smooth so that no water will go into any cracks. Your water should be boiling now. Turn the temperature to medium heat, and carefully drop the dumplings into the hot water. They will first sink to the bottom and then slowly float up to the surface over time. Cook them at medium heat for 1 minute, then lower the temperature to medium/low. Let the dumplings simmer for about 25 to 30 minutes. Once cooked, take them out of the water with a slotted spoon and place them into clean a bowl. Let the dumplings sit for about 3 minutes to firm up a little. With two forks open then up a little to expose the croutons. Serve them hot with any meat dish and lots of gravy.

Recipe

German Potato Dumplings Thuringia-Style (Thühringer Klöse)

Prep Time: 10

Cook Time: 25

Servings:

Author: Hello Ani

These are dumplings made from a mixture of freshly grated potatoes and cooked potato puree. They are filled with little croutons surrounded by a soft, buttery potato shell. These Dumplings are a delicious accompaniment to meaty dishes, like pork or beef roast dinner - but make sure there's plenty of gravy for the dumplings to soak up!

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US Customary - Metric

Ingredients

For the Croutons:

1 tablespoon butter
2 slices of toast bread, cut into ½-inch cubes)

For the Potato Dumplings:

2 lbs potatoes (starchy potatoes like russet, idaho and yukon gold)
salt to taste
¼ teaspoon nutmeg
2 - 3 tablespoon potato starch (not corn starch please)

Instructions

1. Prepare the Croutons:
Cut the bread into small half an inch (1 cm) cubes. Melt the butter in a skillet, then add the bread cubes and toast until golden brown and crispy. Set aside.
2. Take one-third of the potatoes (about 350-400 grams) 0.8 lbs. and place them with peel on into a pot. Cover with water, and and cook the potatoes with the lid partially covering the pot. Check for doneness with a sharp pairing knife. Drain the potatoes, and peel the skin off as soon as they are not too hot anymore. Press the warm potatoes through a potato ricer, or mash them until extremely smooth puree.
Bring a large pot of lightly salted water to a boil.
In the meantime peel the rest of the potatoes and grate them super fine. It is best to use a food processor for this to avoid oxidation and the potatoes turning brown.
Place a clean kitchen towel or cheese cloth over a medium sized bowl. Open your food processor and wrap the grated potatoes into the towel. Now start twisting and turning and squeeze out all the liquid. The raw potato needs to be super dry. Leave the grated potatoes wrapped in the towel to prevent them to turn brown! Let the liquid sit for about 5 minutes. The starch from the potatoes will set at the bottom of the bowl. Carefully drain the potato liquid while reserving the white potato starch at the bottom.
Now quickly add your grated potatoes to that bowl with the starch, then the still warm potato puree on top. Add the extra potato starch and mix everything really well together into a dough, making sure to mix the natural starch from the bottom of the bowl in as well. Season to taste with salt, and add nutmeg. Mix and knead again with your hand.
Form the dumplings:
The size of a dumpling should be about 3-inches Ø. Take some of the potato dough and flatten it out in your hand. Place 3 or 4 croutons into the center and wrap the dough around it forming it into a ball shape. Make sure all the edges are sealed tightly and that the surface is completely smooth so that no water will go into any cracks. Your water should be boiling now. Turn the temperature to medium heat, and carefully drop the dumplings into the hot water. They will first sink to the bottom and then slowly float up to the surface over time. Cook them at medium heat for 1 minute, then lower the temperature to medium/low. Let the dumplings simmer for about 25 to 30 minutes. Once cooked, take them out of the water with a slotted spoon and place them into clean a bowl. Let the dumplings sit for about 3 minutes to firm up a little. With two forks open then up a little to expose the croutons. Serve them hot with any meat dish and lots of gravy.

Nutrition

COURSE: Side Dish

CUISINE: German

KEYWORD: German Potato Dumplings, Potato Dumplings, Thüringer Klöse, Thüringer Potato Dumplings

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