The famous Halbseidene Klöße—literally “half-and-half dumplings”—are a proud specialty of Thuringia. Their secret is equal parts raw and boiled potatoes, which creates dumplings thatare smoother and lighter without losing that cozy, festive feel. Paired with rich gravies, red cabbage, and Sunday roasts, they taste like family gatherings and holiday tables. Whether you serve them with venison, sauerbraten, or goose, these dumplings show just how elegant simple potatoes can be.
Thuringian Half-and-Half Dumplings (Halbseidene Klöße)
Smoother and lighter than most half-and-half dumplings yet still hearty, these Thuringian classics blend raw and boiled potatoes for silky texture and Sunday-supper comfort.
Ingredients
- 1.5 kg Potatoes (waxy or starchy)
- 2-3 tsp Potato starch (or use the natural starch settled from squeezing raw potatoes)
- 1 tsp Fine salt (plus extra for cooking water)
- 1 Stale bread roll (optional, for filling) cut into small cubes
- Butter for frying bread cubes
Instructions
Prepare the bread cubes (optional)
- Cut the stale roll into small cubes and fry in butter over medium heat until golden and crispy. Set aside.
Divide the potatoes
- Boiled half: Peel half of the potatoes, cut into chunks, and boil in salted water until tender. Drain, let steam off briefly, then press through a potato ricer while still hot.
- Raw half: Peel the remaining potatoes and grate very finely. Place the grated mass in a clean cloth and squeeze out as much liquid as possible into a bowl. Let the liquid sit a few minutes; scrape the settled starch from the bottom of the bowl and return it to the potatoes (classic Thuringian trick for structure).
Make the dough
- Mix the riced cooked potatoes with the raw grated potatoes and the returned natural starch. Add salt and 2–3 tbsp potato starch as needed to form a smooth, formable dough.(Optional) Press a few toasted bread cubes into the center of each dumpling when shaping.
Shape and cook the dumplings
- With wet hands, shape evenly sized dumplings (golf-ball to small-apple size). Bring a large pot of well-salted water to a gentle simmer (not a rolling boil). Slip in the dumplings and cook about 20 minutes, until they float and feel set.
Serve
- Serve hot with Sunday roasts, beef roulades, sauerbraten, roast goose, or game dishes, always with plenty of gravy and often with red cabbage.
Notes
Serving suggestions
- Classic plate: Sauerbraten, glossy brown gravy, and red cabbage
- Festive table: Roast goose or venison with pan juices
- Simple & cozy: A ladle of mushroom gravy and a green salad
Tips for best results
- Gentle simmer: Keep the water below a boil so dumplings stay intact and tender.
- Squeeze thoroughly: Removing moisture from raw potatoes is key; returning the settled starch adds body without heaviness.
- Season the water: Properly salted cooking water seasons the dumplings from the inside.
- Seal the filling: If using bread cubes, pinch closed well so the centers stay tucked in.
Variations & swaps
- Breadcrumb core: The optional buttered crouton center adds a fun crunch.
- Texture tweak: Adjust potato starch by ½ tbsp at a time until the dough is smooth and shapeable.
- Flavor note: A whisper of nutmeg in the dough or chives folded in adds gentle aroma without stealing the show.
Recipe notes
- Dumpling size affects cooking time; larger dumplings may need 3–5 minutes more.
- If a dumpling cracks, the water may be too hot—or the dough needs a touch more starch.
