Few dishes capture the spirit of Thuringia better than Gemengte Klöße—Thuringian mixed potato dumplings that combine raw and boiled potatoes for perfect texture. Each dumpling gets a toasted bread cube tucked inside, so the bite is soft, savory, and just a little bit cheeky. These are the pride of Sunday and holiday meals across the region, especially alongside roast meats, rich gravy, and red cabbage.
Thuringian Mixed Potato Dumplings
Soft yet hearty Thuringian dumplings made from a blend of raw and boiled potatoes hide a crunchy bread cube inside—pure Sunday comfort with true German soul.
Ingredients
- 1.5 kg Potatoes (waxy or all-purpose)
- 2-3 tbsp Potato starch or cornstarch plus more than needed
- 1 tsp Fine salt (plus extra for cooking water)
- Pinch of Ground nutmeg (optional)
- 1 Stale bread roll cut into small cubes
- butter for frying bread cubes
Instructions
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Prepare the bread cubes: Cut the stale roll into small cubes. Fry in butter over medium heat until golden and crispy. Set aside.
- Cook and grate the potatoes: Boil a portion: Peel about one-third of the potatoes, cut into chunks, and boil in salted water until tender. Drain, let steam off briefly, then press through a potato ricer while still hot.Grate the rest: Peel the remaining raw potatoes and grate very finely. Place the grated potatoes in a clean cloth and squeeze out as much liquid as possible into a bowl. Let the liquid sit for a few minutes; scrape the settled starch from the bottom of the bowl and return it to the potato mixture (classic Thuringian trick for structure).
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Make the dough: Combine the riced cooked potatoes with the grated raw potatoes and the returned potato starch sediment. Season with salt and nutmeg, then add 2–3 tbsp potato starch (or cornstarch). Mix until a smooth, formable dough comes together—add a little more starch if it feels too loose.
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Form the dumplings: With damp hands, shape the dough into even dumplings (golf-ball to small-apple size). Press 2-3 toasted bread cubes into the center of each dumpling and seal well.
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Cook the dumplings: Bring a large pot of well-salted water to just below a boil (a gentle simmer). Slip in the dumplings and cook about 20 minutes until they float and feel set. Avoid a rolling boil, which can break them apart.
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Serve: Serve the dumplings hot—traditionally with roast meats and rich brown gravy, alongside red cabbage.
Notes
Serving suggestions
In Thuringia, these dumplings often share the table with beef roulades, venison, Sautéedor roast goose—the perfect hearty Sunday or holiday plate.
Tips for best results
- Mind the simmer: Keep the water just below a boil so dumplings stay intact and tender.
- Squeeze thoroughly: Removing liquid from the raw potatoes is key; returning the settled starch boosts structure without heaviness.
- Season the water well: Properly salted cooking water seasons the dumplings from the inside.
- Seal the crumb: Pinch the dough closed around the bread cubes so they stay tucked inside.
Variations & swaps
- Breadcrumb core: Swap the bread cube for a buttered croutons or a cube of day-old rye for deeper flavor.
- Texture tweak: Adjust starch by ½ tbsp at a time until the dough is smooth and shapeable.
- Flavor note: A whisper of caramelized onions stirred into the dough (very finely minced) adds savory depth while keeping tradition intact.
Recipe notes
- Size affects cooking time; larger dumplings may need an extra 3-5 minutes.
- If a dumpling cracks, the water may be boiling too hard—or the dough needs a touch more starch.
- The bread cube “surprise” is traditional and worth the extra minute.
