Stracke are traditional potato dumplings from Germany’s Saarland region. They are closely related to Hooricthe rustic Saarland potato dumplings made with grated raw potatoes and cooked potatoes. The difference is mainly in the shape: Stracke are rolled into elongated egg-like or finger-like dumplings before being boiled.
The name reflects their long, stretched shape. While Hoorisch are often rounder or more irregular, Stracke are shaped by hand into longer dumplings that hold together in simmering water and have a pleasantly rustic potato texture.
Like many Saarland potato dishes, Stracke are simple, hearty, and made from humble ingredients. Raw potatoes give the dumplings their characteristic texture, while cooked potatoes help bind the dough and make the finished dumplings tender.
Stracke and Hoorisch
Stracke are sometimes described as elongated Hoorisch because they use a similar potato dough. Both are made with a mix of raw and cooked potatoes, seasoned simply with salt, pepper, and sometimes nutmeg. Both are boiled rathe
r than fried, and both are often served with savory accompaniments such as bacon gravy, onions, sauerkraut, or browned butter.
The most noticeable difference is the shape. Hoorisch are known for their rough, “hairy” grated-potato surface, while Stracke are shaped into longer dumplings. Their rustic texture makes them excellent for soaking up sauces and gravies.
A Saarland Potato Dumpling Tradition
Saarland cooking is full of potato-based dishes, from crispy pancakes to soups, bakes, and dumplings. Stracke belongs to this tradition of hearty regional comfort food. They are practical, filling, and made from ingredients that were commonly available in rural kitchens.
The combination of raw and cooked potatoes gives Stracke a texture that is different from smooth potato dumplings made only with mashed potatoes. These dumplings are more rustic, slightly chewy, and full of potato flavor.
Serve them as a main dish with gravy and sauerkraut, or as a side dish with roasted meats, sausages, or mushrooms.
Straight
Stracke are traditional savory potato dumplings from Germany’s Saarland region, sometimes described as elongated Hoorisch. Made with a mixture of raw grated potatoes and cooked potatoes, these rustic dumplings are shaped into egg-like or finger-like shapes, boiled until tender, and served with bacon gravy, sauerkraut, browned butter, or herbs.
Ingredients
For the Stracke Dumplings
- 2 lbs starchy potatoes divided
- 1 large egg
- 1/2 cup all-purpose flour plus more than needed
- 2 tbsp potato starch optional but helpful
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg
- 1 tbsp chopped parsley or chives optional
Instructions
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Cook half of the potatoes.Peel 1 pound of the potatoes and cut them into chunks. Boil in salted water until tender, then drain well. Mash while warm and let cool slightly.
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Grate the raw potatoes.Peel the remaining 1 pound of raw potatoes and grate them finely or medium-fine. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
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Save the potato starch.Let the squeezed potato liquid sit for a few minutes. Carefully pour off the liquid and keep any white potato starch that settles at the bottom of the bowl. Add this starch back to the dumpling mixture.
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Make the dough.In a large bowl, combine the mashed cooked potatoes, squeezed raw potatoes, reserved potato starch, egg, flour, salt, pepper, nutmeg, and herbs if using. Mix gently until a soft dough forms. If the dough feels too wet or sticky, add a little more flour or potato starch.
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Shape the Stracke.With lightly floured or steamed hands, shape the dough into elongated dumplings, about the size and shape of a small egg or thick finger. Keep the dumplings compact so they hold together while cooking.
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Simmer the dumplings.Bring a large pot of salted water to a gentle boil, then reduce to a simmer. Carefully lower the dumplings into the water. Do not let the water boil aggressively, or the dumplings may break apart.
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Cook until tender.Simmer the Stracke for about 12 to 15 minutes, or until they float to the surface and feel firm but tender. Remove with a slotted spoon and drain well.
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Serve hot.Serve the Stracke with bacon gravy, browned butter and onions, sauerkraut, mushroom gravy, or fresh herbs.
Notes
Tips for Making Stracke
Squeeze the raw potatoes very well. Too much moisture can make the dough loose and difficult to shape.
Use starchy potatoes if possible. They help the dumplings bind and give them a better texture.
Keep the water at a gentle simmer. Boiling too hard can cause the dumplings to fall apart.
If you are unsure whether the dough will hold, cook one test dumpling first. If it breaks apart, add a little more flour or potato starch to the mixture before shaping the rest.
What to Serve with Stracke
Stracke are hearty and mild, which makes them a wonderful base for savory sauces and sides.
Good pairings include:
- Bacon gravy
- Creamy onion sauce
- Browned butter and fried onions
- sauerkraut
- Mushroom gravy
- Roasted pork
- Smoked sausage
- Green salad
- Cucumber salad
- Chopped parsley or chives
For a classic Saarland-style meal, serve Stracke with sauerkraut and bacon gravy. For a vegetarian version, pair them with mushroom gravy or browned butter with herbs.
Variations
For a richer version, add a small spoonful of butter to the mashed cooked potatoes before mixing the dough.
For a herb version, add chopped parsley, chives, or marjoram to the dumpling mixture.
For a vegetarian main dish, serve Stracke with mushroom cream sauce and a crisp green salad.
For leftovers, slice the cooked dumplings and pan-fry them in butter until golden on both sides.
Frequently Asked Questions
What are Stracke?
Stracke are elongated potato dumplings from Germany’s Saarland region. They are made with raw grated potatoes and cooked potatoes, shaped into egg-like or finger-like shapes, and boiled until tender.
Are Stracke the same as Hoorisch?
They are closely related. Stracke are sometimes described as elongated Hoorisch because they use a similar mixture of raw and cooked potatoes. The main difference is the longer shape.
Why are raw and cooked potatoes both used?
Raw grated potatoes give the dumplings their rustic texture, while cooked mashed potatoes help bind the dough and make the dumplings tender.
How do I keep potato dumplings from falling apart?
Squeeze the raw potatoes well, save the natural potato starch, and keep the cooking water at a gentle simmer. If the dough feels too soft, add a little more flour or potato starch.
Can Stracke be made ahead of time?
They are best freshly cooked, but leftovers can be refrigerated and reheated. Slice leftover dumplings and fry them in butter for a crisp, golden second-day dish.
What sauce goes best with Stracke?
Bacon gravy, browned butter with onions, mushroom gravy, and creamy onion sauce all work well. Sauerkraut is a classic side.
