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Hoorische are elongated potato dumplings from Saarland made chiefly from raw grated potatoes, known for their unique 'hairy' textured surface.
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Cuisine
Hoorische derives its name from its rough and somewhat 'hairy' (Hoorisch) exterior look, created by the shreds of raw potato. A staple of home cooking in Saarland, it shares a similar dough composition with Gefillde, but remains unfilled. Instead, the dough is hand-shaped into elongated, finger-like pieces. Once simmered, they are served hot, typically complemented by a rich cream sauce with bacon and fresh leeks. Perfecting the starch texture is key to keeping them intact. Explore local culinary destinations via our Harita map. This authentic creation is a unique highlight of regional potato specialties across Deutschland.
While Hoorische often shines as a comforting main dish, it is also frequently served as a side to hearty meat courses.
Ingredients
- 1 kg raw potatoes
- 400g cooked starchy potatoes
- 1 egg
- 100g diced bacon (for sauce)
- 200 ml liquid cream and leek rings
- Salt, black pepper, nutmeg
Preparation
- Grate the raw potatoes and squeeze out the water using a cloth. Mash the cooked potatoes thoroughly.
- Knead the potatoes together with the egg, salt, and nutmeg to form a consistent dough.
- Shape small portions of dough in your hands into elongated, finger-thick oval dumplings.
- Simmer in gently boiling salted water for about 15 minutes until they rise, then serve with a warm bacon-cream sauce.
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