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."

Recipe for Thüringer Klösse


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


  • 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!


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

My Memories of making these ...

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!!

Serve these Thüringer Klösse with ...

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.

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Words to the Wise

"Those who oppress the poor insult their Maker, but helping the poor honors him."

Proverbs 14:31 (NLT)


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