These Ash Dumplings (Aschklöße) use a time-honored blend of cooked and raw potatoes (with the classic “returned starch” trick) and can be finished traditionally in clean hardwood ash or baked in a hot oven for an easy modern take. Serve with roast meats, gravy, or sauerkraut for a plate that tastes like history.
Ash Dumplings (Aschklöße)
Rustic German potato dumplings—crisped by hot ash in the old way or baked modern-style—deliver a tender interior, a lightly firm crust, and soul-warming farmhouse flavor.
Ingredients
- 1 kg Potatoes (ideally half starchy, half waxy)
- 2-3 tbsp Potato starch (plus a little more if needed)
- 1 tsp Fine salt (plus more for seasoning water)
- 1 Egg (optional, for binding)
- 1 Stale bread roll, cubed (optional filling)
- Butter a little, for roasting bread cubes
- Clean hardwood ash (traditionally beech or fruitwood), or use the modern oven method below
Instructions
Prepare the potato mixture
- Cooked portion: Peel about two-thirds of the potatoes, boil in salted water until tender, drain, and press through a potato ricer while hot.
- Raw portion: Peel the remaining potatoes and grate very finely. Squeeze the shreds in a clean cloth to remove liquid into a bowl. Let the liquid sit a few minutes, then scrape the settled starch from the bottom and return it to the potato mixture.
- Mix: Combine cooked and raw potatoes with salt, potato starch (start with 2–3 tbsp), and the egg if using. Mix to a smooth, pliable dough that holds together (add a touch more starch if needed). For a traditional surprise, press in a few butter-toasted bread cubes as a center filling later.
Shape the dumplings
- With wet hands, form tennis-ball–size dumplings. If using the bread filling, tuck 1–2 bread cubes into the center of each and seal well.
Cook (two methods)
- Traditional ash cooking (old hearth):Nestle dumplings into a bed of hot, clean hardwood ash, cover with more hot ash, and cook 30–40 minutes. Brush off ash before serving (or unwrap if you used cabbage leaves/parchment).
- Modern oven method:Place dumplings on a parchment-lined baking sheet and bake at 220 °C / 425 °F for 30–35 minutes, until firm and lightly browned.
Serve
- Handle carefully, brush off any ash residue if using the traditional method, and serve hot with roast meats, gravy, or sauerkraut.
Notes
Serving suggestions
- Classic: Roast pork with pan gravy + sauerkraut
- Autumnal: Venison with red wine sauce + braised red cabbage
- Simple & cozy: Ladle with mushroom gravy and a green salad
Tips for best results
- Mix of potatoes: The half-starchy/half-waxy combo balances tenderness and structure.
- Return the starch: Don’t skip the settled starch step—it adds body without heaviness.
- Size matters: Tennis-ball–size cooks evenly; larger dumplings need a few extra minutes.
- Keep it clean: For ash-cooking, use only clean hardwood ash or wrap in cabbage leaves/parchment.
Variations & swaps
- Binding: If the dough feels fragile, add the egg; for firmer texture, add ½–1 tbsp more potato starch.
- Crouton center: Keep the bread cube tradition for a fun textural contrast.
Recipe notes
- The traditional method yields a firmer exterior and a hint of smoky rustic character; the oven method is cleaner and convenient.
- Season gently—the sauces and sides usually bring abundant flavor.
