Thüringer Klöße

[Translate to Englisch:]

1. 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.
    
2. 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.
    
3. 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.
    
4. 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.