The Thuringian dumpling was created about 200 years ago when the harvest was extremely poor and ordinary people could not afford grain for bread. Instead, they tried to bake bread from potatoes that had already been sprouted, but this was unsuccessful. Fortunately for them and us, they were successful in making potato dumplings. The special process was refined and passed on over generations, so that you can still taste original Thuringian dumplings at the Erbenhof today.
Today, it is impossible to imagine Thuringian cuisine without Thuringian dumplings. To make them according to the family recipe, you need mainly floury potatoes, two-thirds of which are grated raw and one-third of which are boiled with salt to make a thin potato puree. The two parts are worked into a smooth mass and then the dumplings are formed. Potato dumplings should always be prepared fresh, otherwise the potato mass turns green. This can be remedied by adding “potato whitener”. If you follow the traditional recipe for Thuringian dumplings, croutons of stale, toasted white bread are placed in the middle of the dumpling.
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