Fränkische Kartoffelklöße
Classic Franconian and Thuringian potato dumplings: tender dumplings made from a harmonious blend of riced boiled potatoes and raw grated potatoes, with a hidden heart of crunchy buttered croutons.
Ingredients
- • 1kg floury potatoes (mehligkochend)
- • 100g potato starch (Kartoffelstärke), 1 egg, pinch of nutmeg, salt
- • Crunchy core: 2 slices stale white bread diced into croutons, fried in 2 tbsp butter until crisp
Preparation Steps
Boil unpeeled potatoes until tender. Peel while hot and pass immediately through a potato ricer into a wide bowl. Allow steam to evaporate completely.
Add potato starch, egg, nutmeg, and 1 tsp salt to the riced potatoes. Knead gently with your hands into a smooth, pliable dough that doesn't stick.
With wet hands, shape palm-sized balls of dough. Press your thumb into the centre of each ball, insert 3-4 crispy buttered croutons (Bröckele), and reshape into a perfectly smooth round dumpling.
Lower dumplings into a large pot of barely simmering salted water (do not boil vigorously). Poach gently for 20 minutes until they rise to the surface and float. Lift with a slotted spoon and serve.