Mutti's Thüringer Klösse ❤️

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Mutti's Thüringer Klösse ❤️

Ingredients:

• 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)
  

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 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. If it doesn't stay together, add a bit of potato starch.
  

Another recipe for Thüringer Klösse

One of my Facebook Fans sent in his recipe for these. Here's what Thomas Loeffler wrote:

The ingredients (and instructions) are as follows:

• ⅔ up to ¾ of potatoes to to be used should be peeled, grated, and drained of as much water as possible.
• The remaining potatoes are cooked, and riced while hot.
• Meanwhile roast some cubed bread in butter, set aside (I usually leave them out of my dumplings).
• In meantime heat large pot of salted water to point of simmer.
• Mix hot riced and drained raw potatoes together, salt, and add hot milk as needed to make a dough that should be neither liquid nor too solid. On depending on moisture contents of potatoes this could be around 250... 300 mL for an original potato weight of 1500 G.
• Divide dough, for dumpling, and add a few roasted bread cubes in center (if desired).
• Slowly let them into the simmering water, making sure they have enough room to move inside without touching neighboring dumpling.
• Depending on type of potato used one may have to add potato starch (from pressed potato water/juice). This comes with experience after the first few attempts.

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, Übung macht den Meister! :) (Translation: But, practice makes perfect!)

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Thanks, Thomas, for sending in your recipe!

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