Press the raw mass very dry
The less water remains in the grated potatoes, the more stable the dumplings become. Nevertheless, return the natural starch from the liquid.
German Recipe
Thuringian dumplings
For loose Thuringian dumplings, raw potatoes are finely grated, pressed out very dry and used with their deposed starch. Hot boiled potatoes bind the mass before the dumplings gently pull.
Total time
1 hr 20 min
Calories
390 kcal
Servings
4 servings
Difficulty
Advanced
Why this recipe works
Potato dumplings semi-raw, semi-cooked
The traditional Thuringian method requires a little manual work, but provides a distinctively loose structure. Two thirds of the potatoes remain raw, one third is softly cooked and hot processed. The water must never boil gushing, otherwise the sensitive potato mixture can break open.
German Recipes
Potatoes
Recipe
Thuringian dumplings
Thüringer dumplings combine two parts of raw, pressed potatoes with a portion of boiled potato mixture and a core of buttercrutons.
Ingredients
4 servings
Method
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1
Roast buttercrutons
Roast roll cubes in butter with medium heat all around golden brown. Remove from the pan and let cool completely.
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2
Split potatoes
Peel potatoes. Dice 500 g roughly and cook softly in salt water. Store the remaining 1 kg in cold water until processed.
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3
Press out raw mass
Finely rub the raw potatoes and immediately put them in a solid kitchen towel. Press them over a bowl as dry as possible. Leave the liquid to rest for 5 minutes, drain and keep the deposed starch.
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4
Prepare hot potato mixture
Drain boiled potatoes, drain very well and press hot finely. Mix with hot milk and 1 tsp salt to a smooth, solid porridge.
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5
Connecting a lump
Place the raw potato mixture and the starch in a large bowl. Add the very hot potato porridge immediately and beat quickly to a uniform, malleable mass with a stable spoon.
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6
Shapes and cook gently
Form eight dumplings with wet hands and press a few croutons in the middle. Place in plenty of boiling salt water, immediately reduce heat and allow to pull for 20 minutes without sprubbing cooking. Climb up and cook for a few minutes.
Kitchen know-how
Tips for Thuringian dumplings
Do not boil
The water should pull only quietly after insertion. Strong movement can tear open the dumplings before their starch has completely bound.
Variations
How to adapt this recipe
Form the dumplings without bread cubes. This does not change the cooking time, only the crispy core is missing.
Form twelve smaller dumplings and shorten the cooking time to about 15 minutes. First cook a sample dumpling and check the consistency.
Nutrition per serving
390kcal
77.0 gCarbohydrates
9.0 gProtein
6.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Thuringian dumplings
For Thuringian dumplings, about two thirds of raw, pressed potatoes are combined with one third of hot boiled potato mixture.
It is a natural part of the potato and stabilizes the dumplings. Without this starch, the mass can disintegrate more easily during cooking.
Raw potatoes oxidize very quickly. Work in a moderate manner, keep the unpeeled or peeled potatoes in water until they are rubbed and process the mixture immediately.
squeeze dry the mixture even drierly or add little additional potato starch. Keep the water well below the boiling point.
They are served classically with a lot of sauce to roulade, Sauerbraten, goulash, duck, goose or game. Red cabbage is a frequent vegetable side dish.
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