Thuringian Dumplings – Recipe from Grandpa
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 ½ kg potato (s)
- 1 roll (s), dry
- some vinegar, e.g., Herbal vinegar
- salt
Print Recipe
Pin Recipe Instructions
- Peel the potatoes. Set aside 3 medium-sized potatoes for later. Now grate the potatoes finely in a food processor. I took my Thermomix and chopped it up in 3 batches: Cut the potatoes into pieces of the same size and cut them to 10/5 - 6 seconds. Be careful that it does not become jam. Dice the dry bread roll.
- Press the grated potatoes through a cloth so that all the liquid comes out and a dry potato dough remains. Catch the liquid and pour the potato mixture into a large bowl. Process all potatoes (except for the 3 set aside) in this way.
- Sprinkle the liquid and the potato mixture with a little vinegar every now and then. This delays the oxidation. Cover the potato mixture tightly (cover) and refrigerate until further processing.
- Cut the 3 remaining potatoes into small pieces and cook them with approx. 1 - 1.5 liters of salted water until they are soft. Then use a hand blender to make a pulp (thin mashed potatoes).
- In the collected liquid, the starch has now settled at the bottom. Pour off the water so that only the starch remains and, if possible, no water.
- Roughly mix the potato mixture with a fork. Add the strength. Now pour some of the hot and boiling (!) Thin mashed potatoes over the mixture and mix immediately with a whisk or a small wooden spoon. Add enough of the pulp in total to make it a malleable mass (not too runny). Season to taste with salt.
- Now shape the dumplings and press 1 - 2 bread cubes in the middle. Pour into boiling salted water (large saucepan), stir briefly and then let it steep over a very low heat. This takes a total of 20 minutes, depending on the size of the dumplings.
- To test whether the dumplings are good, take one dumpling out and tear it open in the middle. There must be no more raw dumpling inside.
- Medium-spicy mustard and horseradish go well with this, great as a side dish with my crispy honey duck and red cabbage.
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