German cuisine · Dough, Pasta & Rice

Thuringian Green Dumplings with Buttered Breadcrumbs

Thuringian dumplings made from raw and cooked potatoes, topped with browned butter and crisp breadcrumbs.

Ingredients · for 4 servings

• 1.5 kg starchy potatoes
• 1 bread roll from the day before
• 80 g butter for the breadcrumbs
• 60 g breadcrumbs
• 1 tbsp cornstarch
• 200 ml whole milk
• 2 tsp salt
• 1 pinch nutmeg

Instructions

1. Peel 1 kg of the potatoes and place in cold water; peel the remaining 500 g, boil in salted water for 20 min. until soft and press through a ricer while hot.
2. Finely grate the raw potatoes, place the mixture in a cloth and press out very firmly; let the collected liquid stand for 10 min., then pour it off and stir the settled starch back into the grated potatoes.
3. Bring the milk to a boil with 1 tsp salt, pour over the grated potatoes and stir in immediately until the mixture binds slightly and turns lighter in color.
4. Knead in the riced potatoes, the cornstarch, nutmeg and the remaining salt, then shape 8 dumplings with wet hands and press a few butter-toasted bread cubes into the center of each.
5. Slide the dumplings into simmering salted water and poach over the lowest heat for 20 min. until they float to the top – the water must never boil rapidly.
6. Foam the remaining butter with the breadcrumbs until golden brown, pour over the drained dumplings and serve immediately.