Thüringer Klösse

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."

What would Mutti serve with these dumplings?

Almost anything with gravy.

Of course, special were rouladen. With that, was sweet/sour red cabbage as a side dish.

 Roast pork was another favourite. With that, Mutti often served “Weisskohl.”

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 wa always tender, and the gravy was so-o-o good with these potato dumplings.

Thüringer Klösse

Ingredients:

  • 1 lb potatoes, baking-type
  • 1 cup milk
  • 4 tbsp butter
  • 2 tsp salt
  • 5 tbsp Cream of Wheat (semolina)
  • 4 slices bread (day old)

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 tbs. butter, and Cream of Wheat. Simmer and stir until mixture forms a ball and leaves sides of pan.
  • Mix Cream of Wheat mixture 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!

Hints:

  • Test cook one dumpling to make sure it stays together, before you cook the rest.


I remember spending hours with my Mom making 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!!



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