Thuringian dumplings – Grandpa's recipe

Ingredients for 6 servings:

• 2 ½ kg potatoes
• 1 dry roll(s)
• some vinegar, e.g. herbal vinegar
• Salt

Instructions

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

without semolina, raw dumplings, Thermomix can be used

Peel the potatoes. Set aside 3 medium-sized potatoes for later. Finely grate the potatoes in a food processor. I used my Thermomix and chopped them in 3 batches: Cut the potatoes into equal-sized pieces and chop on speed 10 for 5-6 seconds. Be careful not to mash them. Dice the dry bread roll. Press the grated potatoes through a cheesecloth to remove all the liquid, leaving a dry potato dough. Collect the liquid and place the potato mixture in a large bowl. Process all the potatoes (except the 3 I set aside) in this way. Sprinkle the liquid and the potato mixture with a little vinegar every now and then. This delays oxidation. Cover the potato mixture tightly (with the lid) and refrigerate until ready to use. Chop the 3 remaining potatoes and boil them in approximately 1-1.5 liters of salted water until soft. Then puree them with a hand blender until mashed (thin mashed potatoes). The starch in the collected liquid will now have settled at the bottom. Drain the water so that only the starch and, if possible, no water remains. Roughly mash the potato mixture with a fork. Add the starch. Now pour some of the hot and boiling (!) thin mashed potatoes over the mixture and immediately mix thoroughly with a whisk or small wooden spoon. Add enough mash to form a workable mass (not too runny). Season with salt. Now form the dumplings and press 1-2 bread cubes into the center. Place in a large pot of boiling salted water, let it bubble briefly, and then let it simmer over very low heat. This takes a total of 20 minutes, depending on the size of the dumplings. To test the dumplings, remove one and tear it open in the middle. There should be no raw dumpling mixture left inside. Medium-hot mustard and horseradish go perfectly with this; it’s a great accompaniment to my crispy honey duck and apple red cabbage.