German dumplings

[Fibilou]

I went to Germany at school (a long time ago ) and while over there had a stew which had large, fluffy dumplings which had crispy squares of bread in the middle. Despite numerous replication attempts, nothing has come remotely near.. please help me in my quest, they were so yummy !

[glauer]

There are two basic types of dumplings: One made out of old bread, the other one made out of potatoes. Usually the potato ones have croutons inside. Is that the one you want to make?

Gg

[BarbaraY]

I went to Germany at school (a long time ago  ) and while over there had a stew which had large, fluffy dumplings which had crispy squares of bread in the middle. Despite numerous replication attempts, nothing has come remotely near.. please help me in my quest, they were so yummy !

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I think you may have had Potato Dumplings. They usually have the crisp crouton in the center.

Potato Dumplings

[Fibilou]

Thankyou a trillion times ! I will let you know how they work out.

[Jon Savage]

Thankyou a trillion times ! I will let you know how they work out.

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I'm pretty sure you had a version of semmelknoedel. The recipe linked to above is about right, you can also add a few ounces of diced bacon to make speckknoedel.

A favorite of mine, I need to make some again.

[legourmet]

I went to Germany at school (a long time ago  ) and while over there had a stew which had large, fluffy dumplings which had crispy squares of bread in the middle. Despite numerous replication attempts, nothing has come remotely near.. please help me in my quest, they were so yummy !

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There are many versions of dumplings with crispy croutons in the middle. Most of them are Variations in regional cooking. Where have you been in Germany?

[Fibilou]

i believe that trip was to Fulda (in Bavaria ?)

[legourmet]

i believe that trip was to Fulda (in Bavaria ?)

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Fulda is in Hesse.

What you might have got are "Thueringer Kloesse" or "Kloesse halb und halb". I'll add two recipes.

Thueringer Kloesse

2kg mealy potatoes, pealed

1/2 liter milk

2 slices toast

salt

Preparation

Grate 2/3 of the potatoes and press out liquid using a cheesecloth. The mass schould be really dry. Cook the remaining 1/3 until done. Strain and add milk. prepare a realy thin mash. Bring to the boil and pour over the grated potatoes. Beat and stir in portion wise until the dough is fluffy and falls heavy off the wooden spoon. Make sure the mash will be boiling hot during the procedure. Take a portion of the dough, flatten it in your hand, put a few croutons (made rom the toast) in the middle and form dumplings. Throw dumplings into simmering salted water and cook 20 minutes. Prepare just one dumpling in advance to make sure it will not fall apart, otherwise you'll get potato soup. It's hard to make and asks for experiance. So skill yourself by doing.

Potato dumplings "Halb und Halb"

serves four or six

500 g raw potatoes

500 g cooked potatoes (cooked the previous day)

3-4 slices toast

1 Egg

1/2 - 1 teaspoons Salt

1 tablespoon flour

1 tablespoon potato stark

Preparation

1. Peal, wash and grate raw potatoes. Put into a cheesecloth and press until really dry. Grate cooked potatoes and add to the raw ones.

2. Add egg, salt, flour and potato stark and mix.

3. Make croutons from the toast

4. Take enough dough to form a tennis ball size dumplig, flatten it in your hand add the croutons and form the dumplings.

5. Throw into simmering salted water and cook for 20 minutes.

Same procedure like above. Throw just one into the simmering water to make sure it will not fall apart.

General

The dumplings are not easy to prepare. The grated raw potatoes have to be really, really dry otherwise you'll never get a result.

Edited April 17, 2007 by legourmet (log)