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Oma's Thüringer Klösse - Potato Dumplings Made Raw Grated Potatoes

Thüringer klöße (Thuringian potato dumplings) are THE Sunday staple made with grated raw potatoes, a pinch of tradition, and a whole lot of Oma’s love.

Ingredients:

• 2 slices day-old white bread
• 4 tablespoons (56 grams) butter, divided
  
• 3½ teaspoons (21 grams) salt, divided
  
• 1 cup (240 milliliters) milk
  
• 4 tablespoons (44 grams) Cream of Wheat (plain farina or semolina)
  
• 2¼ pounds (1.02 kilograms) potatoes, Yukon Gold
• 4 tablespoons (40 grams) potato starch, as needed

Instructions:

1. Make croutons by cutting the bread into small cubes and browning them in 2 tablespoons (28 grams) butter. Set aside.
2. Bring a large pot of water with 3 teaspoons (18 grams) salt to a boil. Cover and keep at a low simmer.
3. Bring the milk to a boil in a small pot. Add the remaining 2 tablespoons (28 grams) butter and ½ teaspoon (3 grams) salt, along with the CREAM OF WHEAT. Simmer and stir until the mixture forms a ball and leaves the sides of the pan. Remove from the heat and cover to keep warm.
4. Peel and grate the potatoes into a large bowl of cold water. Put the grated potatoes in a cheesecloth or clean kitchen towel and squeeze out as much liquid as possible, catching the liquid in a bowl.
5. Dump the potatoes into another large bowl, loosening the mass with a fork.
6. Carefully pour off the strained water from the other bowl, keeping the settled potato starch in the bowl. Scrape that starch into the bowl with the potatoes. Add the hot CREAM OF WHEAT and mix well. Use your hands to finish mixing, adding extra potato starch if needed.
7. Form large dumplings, about the size of a fist, pressing 1 or 2 croutons into the middle of each dumpling. (Wet your hands to keep the dough from sticking.)
8. Gently drop the dumplings into the simmering water and simmer, uncovered, for about 15 to 20 minutes. They should float to the top to indicate they are done.
9. Remove the dumplings with a slotted spoon and serve, especially with meat and gravy!

Notes/Hints:

• Test cook one dumpling to make sure it stays together before you cook the rest. If it doesn't stay together, add a bit of potato starch.
• The best way to enjoy these is with gravy, such as from beef roulades or sauerbraten
• See below for another recipe for Thueringer Kloesse.

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Updated on May 20, 2026