Thüringer Klöße (Thuringian Dumplings)

A famous classic requiring some effort

Ingredients for 10-12 Klöße (dumplings):

• 3 kg large, starchy potatoes (mehligkochende)
• 2-3 day old rolls (Brötchen)
• 3 T butter
• salt

Preparation time: about 1 1/2 hours

With 12 dumplings, per dumpling: 210 calories

Directions:

1. Peel the potatoes, wash, and lay in cold water. Separate out 1 kg, cut in pieces and just cover with water (without salt).  Boil until a soupy mush forms.  Smooth through a sieve and set in a boiling water bath to keep warm.
2. Grate the rest of the potatoes (by hand or with a food processor) and little by little press through a “Kloßsack” or wring out in a kitchen towel.  Place the dry, shredded potato mass in a bowl.  Place the removed water to the side, so that the potato starch that collects on the bottom can be collected.
3. Cut the rolls in small cubes and roast until crispy in butter.  Loosen up the potato mass.  Pour off the collected water and add the starch back into the potatoes.
4. Now dump the very hot, thin, potato mash little by little into the grated potatoes and mix well.  To the dumpling dough, add salt to taste and knead well. The dough should be smooth and elastic, be well-binded and not stick to the sides of the bowl.
5. In a large pot (the dumplings shouldn’t touch and the water should be deep enough to allow the dumplings to float), bring plenty of water to a boil.  With moist hands, form the dumplings (6-7 cm in diameter) and in the middle of the dumpling press 4-5 bread cubes. Press the dough together well from all sides.
6. Lay the dumplings carefully in boiling water.  As soon as the water returns to a boil, reduce the heat and let the dumplings cook for 20 minutes (they should never boil!).  When the dumplings float to the surface, take one out and try it to test for doneness.

• Thüringer Klöße are also called grüne (green) or rohe (raw) Klöße, Bauchrutscher (belly bricks) or Hütes.  They’re eaten with meat dishes with strong sauces, with Christmas goose – but also with game, roulade, or roasted rabbit.
• There exist thousands of “original” recipes for Thüringer Klöße, but “Klöß” researchers have found that not only in various counties and towns are the recipes different, but also within houses and families.  Everyone swears on “their” recipe, but these often have small differences and variations.

• As a side: Thüringer Klöße
• As a vegetable side, Brussels sprouts or green beans with bacon are well-suited

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