Ingredients (for 4 people)
• 2.5 to 3 kg potatoes (floury)
• Potato flour starch
• Cooking sulphur or potassium metabisulfite
• One saucepan for approx. 10 l, one for approx. 6 l, one for approx. 3 l
• A potato ricer or masher
• A large whisk and a fine grater
...and even more fun in making them
[Translate to Englisch:]
- Peel the potatoes first and then divide them into two portions of the same size. Place one half in a 6 l saucepan and sulphurize them. How do you sulphurize them? Buy a strip of cooking sulphur and cut off an approx. 2 cm large piece, put it into a little bowl and on top of the potatoes in the saucepan. Light the sulphur and put the lid on straight away. Note: Instead of the sulphur strip you can also use potassium metabisulfite, which is available from retailers. Remove the lid from the saucepan after 1 to 2 minutes and wash the potatoes thoroughly. Grate the potatoes using a fine grater. The finer the better. Squeeze the grated potato in a tea towel thoroughly. Now place the mashed potato in a bowl. If you want to be sure that the potato dumplings will turn out well, you can also add a heaped tablespoon of starch to the squeezed potatoes.
- Put the other half of the potatoes (halved or quartered) into a 3 l saucepan and boil in salt water until soft. Then work them into a thick mash using a potato ricer or masher. Now add 2 heaped teaspoons of salt. The mash should not be too thick or too thin. It should bubble in the saucepan from the heat.
- Bring the 10 l saucepan half full with salt water to boiling point. Now pour the bubbling hot potato mash over the squeezed potatoes and mix well until you have a thick mixture that bubbles away from the edge of the saucepan. If the mixture is too thin, add more starch. If it is too thick, then stir in a bit of hot water. It is best to work quickly so that the mixture keeps as hot as possible while stirring it.
- Now rinse your hands in cold water, shape the dumplings, fill them with roasted croutons and place them in the hot water in the 10 l saucepan. The water must not boil! Leave the dumplings to simmer for about 20 minutes and your Thuringian potato dumplings are ready.