Thueringer Kloesse

Yes, these are quite a bit of work. But just sometimes, the real traditional method needs to be done to get that real traditional taste!

I remember spending time on Sundays peeling, grating, and squeezing potatoes - 20 pounds! We loved these dumplings and Mom would make lots!

What's so great about that now? Well, we were making not only dumplings, but memories with the time spent together.

Thüringer Klösse

Ingredients:

Instructions:

Make croutons by cutting bread into cubes and browning in 2 tbsp. butter.
Peel and grate potatoes into pan of cold water. Put grated potatoes into cheesecloth or clean dishtowel and squeeze out as much liquid as possible.
Bring milk to boil. Add 1 tsp. salt, 2 tbsp. butter and Cream of Wheat. Simmer and stir until mixture forms a ball and leaves sides of pan.
Mix Cream of Wheat with grated potatoes.
Shape into potato-sized dumplings (sprinkle flour on hands to keep from sticking to dough).
Press 1 or 2 croutons into center of each dumpling.
Gently drop into boiling water and simmer for about 15 minutes.
Remove with a slotted spoon and serve, especially with meat and gravy!