Oma's Thüringer Klösse – Potato Dumplings Made Raw Grated Potatoes
Thüringer Klöße (Thuringian potato dumplings) are THE Sunday staple made with grated raw potatoes, a pinch of tradition, and a whole lot of Oma’s love.
- Prep time
- 1 hr
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2¼ pounds (1 kilogram) potatoes, Yukon Gold
- 1 cup (240 milliliters) milk
- 4 tablespoons (56 grams) butter, divided
- 3½ teaspoons (21 grams) salt, divided
- 4 tablespoons (45 grams) Cream of Wheat (plain farina or semolina)
- 2 slices white bread (day old)
- 4 tablespoons (40 grams) potato starch, as needed
Instructions
- 1
Make croutons by cutting bread into small cubes and browning in 2 tablespoons butter.
- 2
Bring a large pot of water with 3 teaspoons salt to a boil. Cover and keep at a low simmer.
- 3
Bring milk to boil in a small pot. Add ½ teaspoon salt, 2 tablespoons butter, and Cream of Wheat. Simmer and stir until mixture forms a ball and leaves sides of pan. Remove from heat and cover to keep warm.
- 4
Peel and grate potatoes into a large bowl of cold water. Put grated potatoes into cheesecloth or clean kitchen towel and squeeze out as much liquid as possible, catching the liquid in a bowl.
- 5
Dump the potatoes into another large bowl, loosening the mass with a fork. Carefully pour off the strained water from the other bowl, keeping the settled potato starch in the bowl. Scrape that starch into the bowl with the potatoes.
- 6
Add the hot Cream of Wheat and mix well. Use your hands to finish mixing, adding extra potato starch if needed.
- 7
Shape dumpling dough into large dumplings, about fist-sized (moisten hands to keep the dough from sticking), pressing 1 or 2 croutons into the middle of the dumplings.
- 8
Gently drop into simmering salt water and simmer, uncovered, for about 15 to 20 minutes. They should be floating on top indicating that they are done.
- 9
Remove with a slotted spoon and serve, especially with meat and gravy!