Thüringer Klöße are potato dumplings from Thuringia, traditionally served at the Sunday table. Pour hot mashed potatoes over finely grated, thoroughly squeezed raw potatoes; the heat binds the mixture. Each dumpling is filled with bread cubes fried in butter, then cooked in water kept below a boil. The dumplings are smooth and slightly glossy outside, tender and springy inside, and served with sauced meat.
Cut the bread into 1 cm cubes. Fry them in butter over medium heat for 5 minutes, until golden on all sides, then transfer to paper towels.
Peel the 500 g of potatoes reserved for the mash and cut them into cubes. Boil them in unsalted water for 18–20 minutes, until soft enough to fall apart. Drain and mash them smoothly with the milk. Keep the pot covered over the lowest heat so the mash stays boiling hot.
Peel the remaining 1 kg of potatoes and grate them on the finest side of a grater into a bowl of cold water. Transfer the grated potatoes in batches to clean cheesecloth and squeeze out every drop of water. Let the squeezed liquid settle in a separate bowl. Once the white starch has settled at the bottom, pour off the water and mix the starch into the squeezed potatoes.
Put the squeezed potatoes and salt in a large bowl. Pour the boiling-hot mashed potatoes over them and stir quickly with a wooden spoon. The mixture should be smooth, pale cream-colored, and nonsticky.
Wet your hands with cold water and divide the dough into 8 equal portions. Flatten each portion in your palm, place 3–4 croutons in the center, then close it and roll it into a smooth ball with no cracks.
Bring salted water to a boil in a large pot, then lower the heat until the surface only trembles. Gently lower the dumplings into the water with a spoon and cook uncovered for 20–25 minutes. They are ready when they rise to the surface and stay there for 5 minutes. The dumplings will fall apart if the water boils.
Lift the dumplings from the water with a slotted spoon, drain them, and serve hot right away with a sauced meat dish.
Raw grated potatoes darken if left standing. Keep the time between grating and mixing to 10 minutes or less, and pour the mashed potatoes over them while still boiling hot; otherwise the mixture will not bind and the dumplings may fall apart in the water.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
