Thuringian dumplings

Ingredients for 6 servings:

• 750 g dumpling dough (raw grated potato mass), frozen, e.g. from Heichelheimer
• 800 g potatoes
• 1 roll
• 1 tsp potato starch
• Salt
• Butter or margarine

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

old family recipe from Grandma Inge

I use raw grated frozen dumpling mixture here. You can also grate 750g of already peeled potatoes. This eliminates the need for thawing. Thaw the frozen dumpling mixture in a large bowl the next morning. This works best on a slightly warm radiator. Cut the bread roll into cubes and fry in a little butter or margarine until golden brown. Set aside. Peel 800g of potatoes and cook in salted water for about 20 minutes, until tender. Bring lightly salted water to a boil in a large saucepan. You will need this later for the finished dumplings. Once it’s boiling, remove from the heat and set aside. Purée the cooked potatoes, including the cooking water, with a hand blender until you get a thin mash. Bring this to a boil again while stirring continuously, then pour it over the thawed dumpling mixture and mix until the mash separates from the bowl when mashed. After letting the resulting dough cool briefly, quickly shape it into balls and press a few breadcrumbs into them. Add them to the salted water, which has been briefly boiled again, and let stand for about 20 minutes over low heat without boiling. Thuringian dumplings are an excellent side dish for Sunday roasts or specialties such as beef roulade and sauerbraten. Leftover dumplings can be reheated using a steamer, but are also delicious as fried dumpling slices. They will keep for several weeks in the freezer.