Thüringer Klöße
Thuringian Potato Dumplings
Authentic Thüringer Klöße, a traditional German potato dumpling made from a unique combination of raw and cooked potatoes, often featuring a savory bread cube center. A regional specialty from Thuringia.
🧂 Ingredients
- 1 kg Raw potatoes(Starchy varieties like Russets are best for grating.)
- 300 g Cooked potatoes(Ideally boiled or baked and cooled, then mashed or riced. Leftovers work well.)
- approx. 16 pieces Bread croutons(Small cubes of stale white bread, lightly toasted or fried until golden brown and crisp. These form the savory center.)
- 1.5 teaspoons Salt(Or to taste.)
- 0.25 teaspoon Nutmeg(Freshly grated is preferred, optional but traditional.)
- for boiling Water(Generously salted.)
👨🍳 Instructions
- 1
Prepare the raw potatoes: Peel the raw potatoes and grate them finely using a box grater or a food processor with a grating attachment. Immediately place the grated potatoes in a clean kitchen towel or cheesecloth. Gather the edges and twist tightly to squeeze out as much liquid as possible. Discard the liquid, but reserve the potato pulp.
⏱️ 20 minutes - 2
Combine potato mixtures: In a large bowl, combine the well-squeezed raw potato pulp with the mashed cooked potatoes. Add the salt and nutmeg (if using). Mix thoroughly until a cohesive dough forms. The mixture should be moist but not overly wet.
⏱️ 10 minutes - 3
Form the dumplings: Take a portion of the potato dough (about the size of a golf ball). Flatten it in your palm. Place one or two toasted bread croutons in the center. Carefully shape the dough around the croutons, ensuring they are completely enclosed, and form into a smooth, round dumpling. Repeat with the remaining dough and croutons.
⏱️ 15 minutes - 4
Cook the dumplings: Bring a large pot of generously salted water to a rolling boil. Reduce the heat to a gentle simmer (the water should be bubbling, but not vigorously). Carefully add the formed dumplings to the simmering water, ensuring not to overcrowd the pot. Cook for approximately 20-25 minutes. The dumplings are ready when they float to the surface and remain submerged slightly, and a cooked dumpling, when cut open, is tender and cooked through.
⏱️ 25 minutes
💡 Pro Tips
- ✓The key to good Thüringer Klöße is squeezing out as much liquid as possible from the raw grated potatoes.
- ✓Using a mix of raw and cooked potatoes provides the perfect texture – tender yet firm.
- ✓The bread croutons add a delightful textural contrast and savory element to the center.
- ✓These dumplings are a classic accompaniment to roasts, especially pork and game, and rich gravies.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a simpler version, omit the bread croutons.
- Increase the ratio of cooked potatoes for a softer dumpling.
- Some recipes include a small amount of potato starch or flour if the dough seems too wet.