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About
The most famous traditional potato dumplings from the Thuringia region. They are traditionally served on Sundays with heavy meat dishes and require great skill to prepare.
Flavors, dishes and restaurants
Cuisine
Considered the heart of Thuringia cuisine, this special dish is made by mixing raw and cooked potatoes in a perfect ratio. Filled with crispy bread croutons, these round dumplings are an integral part of main courses in every traditional restaurant in the region.
To try this authentic recipe, you can explore the local taverns and markets throughout Thuringia. For exact locations, check out our interactive Map section highlighting the best local culinary spots across Deutschland.
Ingredients
- 2 kg Potatoes (two thirds raw, one third cooked)
- 2 slices of Stale Bread (cubed and fried in butter)
- 1 teaspoon Salt
- 1 teaspoon Lemon juice (to prevent browning)
- Sufficient Hot Water
Preparation
- Mash the cooked potatoes. Finely grate the raw potatoes and squeeze out all the liquid completely using a cloth.
- Mix the squeezed raw potatoes with the hot mashed potatoes and salt, kneading until a smooth dough forms.
- Shape the dough into balls, insert the fried bread croutons into the center of each dumpling, and roll smoothly.
- Simmer the dumplings in a large pot of salted water on low heat for about 20 minutes until they float to the surface.
Practical notes before you go
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