Friedrich Froebel - recipes

Potato Dumplings

Kartoffel Kloesse

What can be more Thuringian than potato dumplings (KARTOFFEL KLOESSE). The recipe is from Gudrun Dietze's THUERINGER LANDKUECHE (Thuringian Country Cooking) and she says that Thuringian men who love their "Kloesse" cannot tell that this is a quicker recipe than the more labor intensive one! Every area of Germany has its own dumpling, but along with Thuringian Bratwurst,the Potato Dumpling is a national Thuringian treasure!


  • 500 g ( 17.65 oz/ or alittle over a pound) thick potato slices
  • 3/8 liter ( about 17 fluid ounces) water
  • 100 grams(3.53 ounces) semolina
  • 75 grams (2.64 ounces) potato starch
  • 1 level teaspoon salt


Cook a thick mash with the slices of potatoe and water. Mix the starch, semolina, and salt. Pour the boiling mash over this mixture and pack into a thick mass. Form dumplings and put them into boiling water. Cook them until they boil again and then let simmer for about 25 minutes. Serve with your favorite meat dishes, red cabbage (Rotkohl), sauerkraut, and gravy.

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