Entree: Germany – Thuringia – Thüringer Klöße (Traditional Thuringian potato dumplings made from a mix of raw and cooked potatoes, often filled with a toasted bread cube and served with browned butter or roast gravy)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 25 min

Additional 1 hr

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) starchy potatoes (Russet), peeled, for grating
- 1 lb (450 g) waxy potatoes, peeled, for boiling and mashing
- 1 large egg, beaten
- 1 cup (120 g) potato starch or fine semolina
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1.5 g) white pepper
- 8 small crusty bread cubes (about 2 oz / 55 g total), toasted or stale
- 4 oz (115 g) bacon, chopped
- 1 small onion, finely chopped (about 3 oz / 85 g)
- 4 tbsp (60 g) unsalted butter
- Fresh chopped parsley for garnish (optional)
- Optional: 1 cup (240 ml) roast gravy or pan juices for serving

Instructions

1. Step 1: Boil and mash the waxy potatoes in salted water until very soft, drain well and mash smooth. Let cool to room temperature.
2. Step 2: Grate the starchy potatoes very finely on a box grater or use a food processor. Place grated potato in a fine sieve or cheesecloth and press or squeeze to remove excess liquid; reserve the liquid in a bowl and let it sit 5–10 minutes so the starch settles to the bottom. Carefully pour off the clear liquid, keeping the settled starch.
3. Step 3: Add the settled potato starch (scraped from bottom) to the mashed potatoes and mix thoroughly. Add the beaten egg, salt, and white pepper. Gradually mix in potato starch or semolina until a slightly sticky but shapable dough forms; adjust with up to an additional 2 tbsp (16 g) starch if too loose.
4. Step 4: With wet hands, shape portions of dough around each toasted bread cube to form smooth dumplings about the size of a tennis ball. Repeat to make 8–10 dumplings (serves 4).
5. Step 5: Bring a large pot of salted water to a gentle simmer (not a rolling boil). Carefully lower dumplings into simmering water; they will sink then float. Simmer for 20–25 minutes until cooked through and puffed; do not boil vigorously to avoid breaking.
6. Step 6: Meanwhile, sauté the chopped bacon in a skillet over medium heat until crisp; remove and set aside. In the bacon fat, sauté the chopped onion until soft and golden. Add the butter and let it brown lightly for a nutty sauce.
7. Step 7: Remove dumplings with a slotted spoon, drain briefly, and transfer to the skillet with browned butter and onions to coat, or place on plates and spoon butter-onion mixture over them. Sprinkle with crisp bacon and parsley and serve with roast gravy if desired.