Half-silk Dumplings from Thuringia

by Editorial Staff

Summary

Prep Time	1 hr
Total Time	1 hr
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Peel the potatoes and cut into cubes and fill up with just enough water to just cover them. Cook until completely done and mash to a pulp. Mix the potato flour, salt and (if you like a trace of nutmeg) in a larger bowl and pour the boiling potato mash over it. Stir and pound with the dumpling tamper until the dough separates from the edge of the bowl. Then wet your hands with cold water and continue working until the dough has a silky sheen. Cut the roll into cubes and roast in butter until golden. Put 3 - 4 cubes in each dumpling and form about 8 apple-sized dumplings. Bring to the boil in plenty of salted water and let it steep for another 10 minutes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.