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–+ servings

Hoorische

Hoorische are rustic potato dumplings from Germany’s Saarland region, made with a mixture of raw grated potatoes and cooked potatoes. Their rough, textured surface gives them their playful name, which means “hairy ones.” Served with bacon gravy, sauerkraut, browned butter, or mushroom sauce, these hearty German dumplings are simple, filling, and full of regional character.
Servings 4 servings

Ingredients

For the Hoorische Dumplings

  • 2 lbs starchy potatoes divided
  • 1 large egg
  • 1/2 cup all-purpose flour plus more as needed
  • 2 tbsp potato starch optional but helpful
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp ground nutmeg
  • 1 tbsp chopped parsley or chives optional

Instructions

  • Cook half of the potatoes.Peel 1 pound of the potatoes and cut them into chunks. Place them in a pot of salted water and boil until tender. Drain well, mash while warm, and let cool slightly.
  • Grate the raw potatoes.Peel the remaining 1 pound of raw potatoes and grate them finely or medium-fine. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
  • Save the natural potato starch.Let the squeezed potato liquid sit in a bowl for a few minutes. Carefully pour off the liquid and keep the white starch that settles at the bottom. Add this starch back into the dumpling mixture.
  • Make the dumpling dough.In a large bowl, combine the mashed cooked potatoes, squeezed raw potatoes, reserved potato starch, egg, flour, salt, pepper, nutmeg, and herbs if using. Mix gently until a soft dough forms. If the dough feels too wet or sticky, add a little more flour or potato starch.
  • Shape the dumplings.With damp or lightly floured hands, shape the dough into round or slightly oval dumplings. Keep them compact so they hold together while cooking.
  • Cook a test dumpling.Bring a large pot of salted water to a gentle simmer. Cook one small test dumpling first. If it holds together, continue with the remaining dumplings. If it breaks apart, add a little more flour or potato starch to the dough.
  • Simmer the Hoorische.Carefully lower the dumplings into the simmering water. Do not let the water boil aggressively. Cook for about 12 to 15 minutes, or until the dumplings float to the surface and feel firm but tender.
  • Drain and serve.Remove the dumplings with a slotted spoon and drain well. Serve hot with bacon gravy, sauerkraut, browned butter and onions, mushroom sauce, or fresh herbs.

Notes

Tips for Making Hoorische

Squeeze the raw potatoes very well before mixing the dough. Too much moisture can make the dumplings loose and difficult to shape.
Do not discard the liquid from the grated potatoes immediately. The natural potato starch that settles at the bottom helps bind the dough and improves the texture.
Keep the cooking water at a gentle simmer. A hard boil can break the dumplings apart before they have a chance to set.
If you are making Hoorische for the first time, always cook one test dumpling before shaping the entire batch. This makes it easy to adjust the dough with more flour or potato starch if needed.

What to Serve with Hoorische

Hoorische are mild, hearty dumplings that pair especially well with rich or tangy sides. Their rough surface is perfect for catching gravy and sauce.
Good pairings include:
  • Bacon gravy
  • Browned butter and fried onions
  • Sauerkraut
  • Mushroom cream sauce
  • Roasted pork
  • Smoked sausage
  • Cucumber salad
  • Green salad
  • Red cabbage
  • Chopped parsley or chives
For a classic Saarland-style plate, serve Hoorische with sauerkraut and bacon gravy. For a vegetarian version, pair them with mushroom gravy, browned butter, or cream sauce with herbs.

Variations

For a richer dough, stir a small spoonful of butter into the mashed cooked potatoes before mixing.
For an herb version, add chopped parsley, chives, or marjoram to the potato mixture.
For a vegetarian meal, serve the dumplings with mushroom cream sauce and a crisp green salad.
For leftovers, slice the cooked dumplings and pan-fry them in butter until golden on both sides.

Frequently Asked Questions

What are Hoorische?

Hoorische are traditional potato dumplings from Germany’s Saarland region. They are made with a mixture of raw grated potatoes and cooked potatoes, then shaped and boiled until tender.

What does Hoorische mean?

Hoorische means “hairy ones.” The name refers to the dumplings’ rough, textured surface, which comes from grated raw potatoes in the dough.

Are Hoorische filled?

Hoorische are usually unfilled. Filled versions of Saarland potato dumplings are often called Gefillde or Gefillde Knepp.

Why use both raw and cooked potatoes?

Raw grated potatoes give Hoorische their rustic texture and structure, while cooked potatoes help bind the dough and make the dumplings tender.

How do I keep Hoorische from falling apart?

Squeeze the raw potatoes thoroughly, save the natural potato starch, and keep the water at a gentle simmer. If the dough feels too soft, add more flour or potato starch.

What sauce goes best with Hoorische?

Bacon gravy, browned butter with onions, mushroom gravy, and cream sauce all pair well with Hoorische. Sauerkraut is a classic side.

Can I make Hoorische ahead of time?

They are best served fresh, but leftovers can be refrigerated. Slice leftover dumplings and fry them in butter the next day for a crisp, golden second meal.
Course: Entree, Side Dish
Cuisine: German, Saarland