Thüringer Klösse are THE traditional potato dumpling made from raw potatoes. In Thuringia, a state in the center of Germany, it is said that "a Sunday without dumplings is no Sunday at all." Following are two recipes for these ... my Mutti's and Tom's!
I remember spending hours with my Mom making her Thüringer Klösse. My job? Peeling pounds and pounds of potatoes!
This, however, is not a pleasant memory.
Vati had built a potato storage bin in the basement under the stairs (As a child, the basement was my least favorite spot in the house!) Since the potatoes were already down there, and peeling can be a messy job, the laundry tubs were the place to do this.
Pounds and pounds of potatoes.
Or so it seemed. It was probably only about 10 pounds at a time, but for me, it seemed endless. Then grating them (OUCH - the fingers!). Then squeezing the grated potatoes to remove as much liquid as possible.
Then came mixing them with the other ingredients. Finally, they were ready to be cooked. A long process indeed! BUT I LOVED TO EAT THEM!!
One of our Facebook Fans sent in his recipe for these. Here's what Thomas Loeffler wrote:
The ingredients (and instructions) are as follows:
When dumplings are floating, they are removed from water, drained, and served immediately with meat, gravy, and cabbage. The dumpling should be torn apart with knife and fork prior being drenched with gravy.
I made dumplings a few times, and not every time they are a success. They easily fall apart if the mixture of potatoes and milk isn't right.
Aber, Uebung macht den Meister! :)
... because there is no ONE recipe for any dish, unless of course it's been copyrighted by someone. Traditional means 'handed-down' and my Mutti's recipe was handed down in her family ... and others have the 'same' recipe handed down in their family ... called the same thing, but a totally different recipe. For example, there is no 'ONE traditional German potato salad' ... rather there are as many traditional German potato salads as there are Omas!
So, if you're trying to replicate something you've eaten, ask that person for their recipe. If that's not possible, you may need to try various recipes, called the same thing, to get what you remember. On my site, you'll find things that are traditional for me, handed down by my Mutti and Oma. :)
What would Mutti serve with these dumplings? Almost anything with gravy.
Another specialty Mutti had was “Sauerbraten.” Now that was a treat with these dumplings. This was a meal that Mutti would plan days in advance. The meat was always tender, and the gravy was so-o-o good with these potato dumplings.
Want nutritional information for a recipe? Copy and paste the ingredient list and the number of servings into Calorie Count. It will give you an approximate calculation.
* * * * *
Download FREE "Herbs & Spices in the German Kitchen" NOW
by Subscribing to my FREE monthly Newsletter
Experience Germany: food, people, country, & RECIPES!
"Just like Oma's"
Recommended by Chef Glenn
"Sehr Gut, Gerhild!
Your Quick Fix Soups e-book is wonderful. My Swiss wife is going to love the soups that I make for her with your recipes. She already loves my soups, but your e-book will greatly expand the variety
Thank you for making the recipes easy to follow and see with the beautiful photos. The extra tips and options that you give after each recipe are very helpful. Thanks for the printable recipe cards, too!"
Quick answers to your questions?
Go to my
You'll find lots of German foodies ready to help!
Share your recipes and photos, too!
Here's what some of my fans say:
Joy B: Our family always used white vinegar instead of lemon juice, and added paprika ... but I think I'd like this version better!
Alice D: Every time I make these I always have to make 3 times as much! Our friends always want some so it never goes to waste.
Lori S: This is the best split pea soup I ever made! It disappeared faster than any other soup I have made. It is so easy to prepare the night before an throw together before I leave for work, I will definitely use it often!
Sunetra C: Das sieht aber lecker aus.
GloriaJean S: For all you "foodies" out there go to this site and sign up for their newsletter.