John Myers
Side Dish: Thuringian Dumplings
The perfect side dish: thuringian dumplings recipe with a picture and simple step-by-step instructions.
- 500 g Potatoes
- 2 El Potato starch
- Salt
- 1 disc Toast
- Butter
- Peel the potatoes and boil half of them with a little salt and a little water until soft.
- Finely grate the other potatoes and squeeze them well with a cloth. Cut the bread into cubes and roast in a little butter until golden brown.
- When the potatoes are cooked, drain them and collect the water. Then mash so that a creamy mass is created, which should not be too soft but not too firm either.
- Now add the raw potatoes and starch to taste and stir well. If necessary, add some starch, there should be 4 dumplings that are so firm that they don’t disintegrate when you put them in the boiling water. It’s best to do a little test.
- Now put the bread cubes in the middle of each dumpling, squeeze well, put on a saucepan with some salted water and when the water is boiling add the dumplings, bring to the boil, turn the temperature down and let sit covered for about 20 minutes.
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