📝 About This Recipe
Hailing from the green heart of Germany, Thüringer Klöße are the undisputed kings of the Sunday roast table. These unique dumplings are prized for their complex texture—a delicate balance of silky cooked mash and earthy raw potato—centered around a crunchy, buttery crouton heart. Mastering this recipe is a rite of passage for any lover of traditional German comfort food, offering a cloud-like consistency that is unmatched by any other potato side dish.
🥗 Ingredients
The Potato Base
- 2.5 kg Starchy Potatoes (such as Russet or Yukon Gold) (peeled and divided into 1/3 and 2/3 portions)
- 1/2 teaspoon Ascorbic Acid (Vitamin C powder) or Lemon Juice (to prevent the raw potatoes from browning)
- 2 tablespoons Salt (for the boiling water)
- 2-3 liters Water (for boiling the cooked portion and the final dumplings)
The Filling (Röstel)
- 2-3 slices Stale White Bread or Toast (cut into 1cm cubes)
- 2 tablespoons Unsalted Butter (for frying the croutons)
Binding and Seasoning
- 1-2 tablespoons Potato Starch (only if needed for consistency)
- 1 pinch Salt (to taste for the dough)
- 250 ml Boiling Water (reserved from the cooked potatoes)
👨🍳 Instructions
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1
Prepare your potatoes by peeling them all. Divide them into two piles: approximately 800g (1/3) for cooking and 1.7kg (2/3) to remain raw.
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2
Cut the 800g portion of potatoes into even chunks. Place them in a pot of salted water, bring to a boil, and cook until very soft (about 20 minutes). Drain them, but reserve about a cup of the starchy cooking water.
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3
While the potatoes cook, prepare the 'Röstel' (croutons). Melt butter in a small pan and fry the bread cubes until golden brown and very crispy. Set aside to cool.
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4
Finely grate the remaining 1.7kg of raw potatoes into a bowl containing cold water mixed with the ascorbic acid or lemon juice. This keeps the dough bright and prevents a grey color.
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5
This is the most critical step: Place the grated raw potatoes into a clean linen kitchen towel or a potato press. Squeeze with all your might until the potato pulp is extremely dry. The drier the pulp, the better the dumpling.
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6
Collect the liquid from the squeezed potatoes in a bowl and let it sit for 10 minutes. The starch will settle at the bottom. Carefully pour off the water, keeping the white starch paste at the bottom to add back into your dough.
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7
Mash the hot cooked potatoes thoroughly until no lumps remain. Slowly stir in some of the reserved boiling cooking water to create a very soft, almost pourable thin mash (the 'Brüh').
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8
Place the dry raw potato pulp into a large heat-proof bowl and break it up with your fingers. Add the settled starch from step 6.
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9
Pour the boiling hot, thin potato mash over the raw potato pulp. Use a sturdy wooden spoon (a 'Kloßquirl') to vigorously mix and beat the dough until it pulls away from the sides and becomes a cohesive, slightly translucent mass.
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10
Wet your hands with cold water. Take a handful of dough (about the size of a tennis ball), flatten it slightly, and press 2-3 croutons into the center. Close the dough around the bread and roll into a perfectly smooth, round ball.
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11
Bring a very large pot of salted water to a boil, then immediately reduce to a bare simmer. The water must NOT bubble actively, or the dumplings will fall apart.
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12
Carefully slide the dumplings into the simmering water using a slotted spoon. They will initially sink to the bottom; gently nudge them after a minute to ensure they don't stick.
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13
Let the dumplings poach for 20-25 minutes. They are ready when they rise to the surface and begin to rotate or 'dance' slightly in the water.
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14
Remove with a slotted spoon, drain briefly on a wire rack or paper towel to prevent sogginess, and serve immediately while steaming hot.
💡 Chef's Tips
Always use floury/starchy potatoes; waxy potatoes will result in a gummy, heavy texture. The 'squeeze' is everything—if your raw potatoes aren't dry enough, the dumplings will dissolve in the water. Never let the water boil once the dumplings are in; a gentle 'steeping' (Ziehen lassen) is the secret to success. If your dough feels too loose, you can add a tablespoon of dry potato starch, but do so sparingly to maintain the authentic texture.
🍽️ Serving Suggestions
Serve alongside a traditional 'Rinderroulade' (beef olive) with plenty of rich brown gravy. Pair with slow-braised Red Cabbage (Rotkohl) for the classic Thuringian Sunday experience. A dark German Dunkelweizen or a crisp Pilsner cuts through the richness perfectly. Leftover dumplings can be sliced and pan-fried in butter the next day for a delicious crispy treat.