German cuisine · Dough, Pasta & Rice

Thuringian Dumplings

Potato dumplings made from raw and cooked dough, filled with fried bread cubes and gently poached.

Ingredients · for 4 servings

• 1.5kg floury potatoes
• 300ml milk
• 2 slices white bread
• 30g butter
• 1 tbsp cornstarch
• 1 tsp salt
• 1 pinch nutmeg

Instructions

1. Peel 500g of the potatoes, boil in salted water for 20 min. until soft and press through a ricer while still hot.
2. Peel the remaining potatoes, grate them finely and squeeze the mixture firmly in a cloth – catch the liquid so the starch can settle at the bottom.
3. Cut the white bread into small cubes and fry in the butter over medium heat for 4–5 min. until golden brown; set aside.
4. Stir the settled starch and the cornstarch into the raw grated potato, pour the boiling-hot milk over it and immediately mix in the cooked mashed potato, salt and nutmeg into a smooth dough.
5. With wet hands, shape 8 dumplings, pressing 3–4 bread cubes into the centre of each and sealing the opening carefully.
6. Poach in plenty of salted water over low heat for 20 min. – it must not boil – until the dumplings float to the top; lift out with a slotted spoon and serve immediately.