in Germany

Thuringian dumplings

updated

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Ingredients for 4 servings:

  • 1,200 g potatoes, raw, peeled
  • 400 g potatoes, cooked
  • 1 small egg(s) or one large egg yolk
  • 40 g starch flour
  • Salt and pepper, white
  • nutmeg
  • 2 slices of white bread
  • 40 g butter

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Grate raw potatoes and squeeze them firmly into a cloth or bag. Press cooked potatoes through a potato ricer. Combine both potato mixtures. Stir in the egg and cornstarch, and season with the spices. Dice the white bread and toast them in a little butter until golden brown. Form dumplings with wet hands and fill the center with a few toasted bread cubes. Bring salted water to a boil and carefully lower the dumplings into the pan with a slotted spoon. Simmer uncovered for about 20 minutes. They should float to the surface. This goes wonderfully with roast venison, sauerbraten, or roulades.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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