Thuringian Hats

Rating: 2.27 / 5.00 (15 Votes)

Total time: 45 min

Servings: 1.0 (servings)


To the filling:


Grate 2 thirds of the raw potatoes, the remaining third is boiled in salted water until it disintegrates, by stirring with a potato masher (perforated plate on the front side of a stem) a thin boiling potato mash is made. (Pressing the potatoes through a press and then bubbling them up with the cooking water works the same way).

While the potatoes are cooking, squeeze the raw mixture *1) (as dry as possible) and drain off the corn starch from the “waste water”. Afterwards, loosen the raw mixture in a large baking bowl and sprinkle the settled cornstarch and a little salt on top. (If you are too lazy to do this, use a handful of potato starch from the package).

With a spec. wood whisk *2) (very large, few tines, best carved from last year’s Christmas tree!) the boiling!!!! Whisk the potato mash into the raw mixture (exhausting!). Avoid drafts, it must go quickly but do not beat it all together at once.

Fill the now very sticky dumpling mass with the white bread cubes toasted in butter and form into round dumplings, then put them in a very large saucepan! (approx. 10l ) into boiling water (not on top of each other!) and simmer for 10-15 min. (do not make!!!!!)

It goes well with any roast and poultry, wine.

The white bread cubes are with a perfect Kloss then still crispy (almost never works) therefore the connoisseur scatters a few cubes on the plate ü

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