Thuringian dumplings

Ingredients for 4 servings:

• 2 kg potatoes, floury
• 1 bread roll, diced, toasted in butter
• some butter
• potato starch
• Salt

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

or green dumplings

Peel the potatoes and take 2/3 of the mixture, grate them into shavings and press them. Collect the juice and starch and allow the starch to settle. Then pour off the water and let the starch dry. When dry, fluff it up with a rolling pin and reuse it later. Make a thin mash from the other 1/3 of the peeled potatoes with water and add it to the raw potato mixture. Add salt and potato starch to the mash and fold in the mashed potatoes. The whole mixture should have a good consistency. Then dumplings are formed and placed in the middle of cubes of white bread (rolls), which have been fried in a frying pan and cut into pieces until golden brown. When forming the dumplings, always moisten your hands under running water. Place the formed dumplings in a large pot of boiling water to which salt has been added (about 1 teaspoon). Bring to a boil briefly, then simmer on low heat for about 10-15 minutes. When the dumplings float to the top, they’re done. Remove them from the pot with a slotted spoon and place them directly on a plate, then fluff them up a bit with two forks. Serve with a good roast, such as roulades, venison, goose, or duck. Goulash also goes well with it. And of course, red cabbage is a must. Or: If you have frozen potato shavings from Heichelheim, like me, which only needs to be thawed and is already sulfurized, making the dumplings a lovely white. To the shavings, add 500g of boiled potatoes, which are then mashed. Then press them through a potato ricer and add the boiled water (approx. 0.5l of cooking water) to make a mashed potato, then mix it into the fluffed shavings. Place the white bread cubes (rolls) in the middle as described above and shape them into dumplings as described above. Now add the dumplings to boiling water with salt and let them simmer for about 10-15 minutes. When they float to the top, they’re ready.