Thüringer Klöße — Thuringian potato dumplings
Squeezed grated potatoes bind with hot mash around small toasted bread cubes.
Active time40 min
Cooking1 h
Total1 h 30 min
Add to my week
Loading your week…
Ingredients
- 2000 g floury potato
- 50 g unsalted butter
- 1 pinch of ground nutmeg
- ½ tsp fine salt
- 2 white bread roll
Preparation
Peel and wash the potatoes. Cut one third into chunks and cover with water in a saucepan. Cook for about 25 min until very tender. Meanwhile finely grate the remaining two thirds. Squeeze very firmly in a clean cloth over a bowl to remove their liquid.
2000 g floury potato- vegetable peeler
- knife
- chopping board
- saucepan
- cheese grater
- thick protective towel
- mixing bowl
Dice the rolls and fry in the butter until golden. Drain the cooked potatoes, mash while still hot and season with the salt and nutmeg.
50 g unsalted butter1 pinch of ground nutmeg½ tsp fine salt2 white bread roll- knife
- chopping board
- nonstick frying pan
- spatula
- sieve
- potato masher
Immediately mix the hot mash with the squeezed raw potatoes to form a cohesive dough. Shape evenly sized balls around the toasted bread cubes, distributing the croutons among them and sealing each ball carefully.
- mixing bowl
- potato masher
Heat a large pot of water, then reduce to a gentle simmer. Lower in the dumplings and poach for about 25 min without vigorous boiling, until they float and are cooked through. Lift out with a slotted spoon and serve immediately.
- large stockpot
- slotted spoon
Allergens
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration