Pressing raw mass very dry
The less water remains in the grated potatoes, the more stable the dumplings become. However, the natural starch from the liquid is returned.
German Recipe
Thuringian dumplings
For loose Thuringian dumplings, raw potatoes are finely grated, pressed very dry and used with their starch. Hot boiled potatoes bind the mass before the dumplings gently simmer.
Total time
1 hr 20 min
Calories
390 kcal
Servings
4 servings
Difficulty
Advanced
Why this recipe works
Potato dumplings half raw, half cooked
The traditional Thuringian method requires some manual work, but provides a distinctively loose structure. Two thirds of the potatoes remain raw, one third is softly boiled and processed hot. Never boil the dumpling water bubbly, otherwise the delicate potato mixture may break up.
German Recipes
Potatoes
Recipe
Thuringian dumplings
Thuringian dumplings combine two parts raw, pressed potatoes with a part of boiled potato mixture and a core of butter croutons.
Ingredients
4 servings
Method
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1
Roast butter croutons
Roast the bread cubes in the butter over medium heat until golden brown all around. Remove from the pan and let cool completely.
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2
Divide potatoes
Peel the potatoes. Coarsely dice 500 g and cook in salted water until soft. Store the remaining 1 kg in cold water until finished.
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3
Squeeze out raw mass
Grate the raw potatoes finely and immediately put them in a firm kitchen towel. Squeeze them out as dry as possible over a bowl. Let the liquid rest for 5 minutes, drain and retain the starch.
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4
Making hot potato paste
Drain the boiled potatoes, leave to steam dry very well and press them finely while still hot. Mix with hot milk and 1 tsp salt to a smooth, firm mash.
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5
Connect dough
Put the raw potato mixture and the starch in a large bowl. Put the very hot mashed potato immediately and quickly beat with a sturdy spoon to an even, malleable mixture.
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6
Shape and cook gently
Form eight dumplings with wet hands and press a few croutons into the middle of each. Place them in plenty of boiling salted water, reduce heat immediately and leave to simmer for 20 minutes without bubbling. Rise and cook for a few minutes more.
Kitchen know-how
Tips for Thuringian dumplings
Don't boil bubbly
The water should only rest softly after insertion. Strong movement can tear open the dumplings before their starch has fully bound.
Variations
How to adapt this recipe
Form the dumplings without the bread cubes, so that the cooking time does not change, all that is missing is the crispy core.
Form twelve smaller dumplings and reduce the cooking time to about 15 minutes. First, cook a test dumplings and check the consistency.
Nutrition per serving
390kcal
77.0 gCarbohydrates
9.0 gProtein
6.0 gFat
Values are estimates 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 a third of hot boiled potato mixture.
It is a natural part of the potato and stabilizes the dumplings. Without this starch, the mixture can break down more easily during cooking.
Raw potatoes oxidize very quickly. Work quickly, keep the unpeeled or peeled potatoes in water until grated and process the mixture immediately.
Squeeze the mixture even drier or work in a little additional potato starch. Also, keep the water well below the boiling point.
They are served in a classic way with lots of sauce, with roulades, sauerkraut, goulash, duck, goose or game. Red cabbage is a common vegetable side dish.
Keep cooking