Raspeball

Potato dumplings or potato dumplings, potato dumplings also in Bavaria or potato dumpling (from " rubbing " ), called in Swiss francs Gniedla, Gleeß or Klüeß in Austria and potato dumplings, dumplings are prepared from cooked or raw potatoes. In some recipes also raw and cooked potatoes are mixed, such as dumplings, half and half, also called semi- silk, and Thuringian dumplings.

There are many different recipes. When a recipe cooked the day before potatoes sometimes egg, mixed to form a firm dough and cooked in hot salt water until they rise to the surface are forced through a potato ricer or a coarse sieve or raw rubbed with flour and salt. The dumplings can be filled before cooking with butter-fried white bread cubes.

Boiled potato dumplings

Boiled dumplings are a bit mushy in consistency, properly prepared, however, light and fluffy. For their preparation egg is required in some recipes. The dough from mostly cooked potatoes can also be used to sweeten desserts such as plum dumplings.

As zampe is referred to in the southern Thuringian Forest dumplings from a Zamet mentioned mashed potatoes served with mashed potatoes and potato starch.

Raw potato dumplings

Raw dumplings are a bit grainy bite with a slightly glazed surface.

Green dumplings, raw dumplings, raw potato dumplings, in the Vogtland also Griegeniffte, Griene Glees, Grügeniffte or Grüngenüffte (mentioned in Karl May so twice). Some of the Bavarian name grater (r ) dumpling is also used specifically for raw dumplings.

Through oxidation, raw potato mass may discolor. This can be prevented by thionation with a sulfur or a product called strip dumplings aid. This ingredient is conducted under the food number E224.

Regional variations

Vogtland

Im Vogtland Griegeniffte are common. The word is made up of green ( Vogtland region: grie ) and Geniffte of ( Vogtland region and Thuringian and Upper Saxon: niffeln or niffen - rub, scrape ).

To prepare mealy - cooked, raw potatoes are grated with a grater, but squeezed the juice extractor in Kloßsack or. The resulting Kloßmasse you scalded with boiling water, so that a malleable mass. This mass is molded with the hands or a ladle, which are dipped to prevent sticking after each molding operation in cold water, into dumplings. These dumplings have about 20 minutes in boiling lightly salted water.

To vary the basic recipe you can mix semolina pudding or mashed potatoes under the ground or give toasted bread cubes in the center of the dumpling.

Austria

For the Austrian Waldviertel dumplings, the share of raw potatoes is higher (up to three-quarters ). To link can be mixed with a little flour dumplings mass. The dumplings are shaped with wet hands.

Dough for potato dumpling is ready and prepared and packaged or as a dry powder to be mixed in supermarkets. They are served mainly as an accompaniment to roasted or braised dishes. A specialty of the Austrian, Czech and Slovenian cuisine are dumplings, the dumplings in the mass mixed with other ingredients or filled: Meat dumplings, dumplings greaves. Also in the Austrian cuisine and sweet fruit dumplings are often made ​​with potato dough made ​​of cooked potatoes, such as apricot dumplings or plum dumplings.

The potato dumplings were in Austria with the spread of the potato to about 1800 and is regarded as one of the youngest representatives of the dumplings in Austria.

Silesian potato dumplings

Silesian potato dumplings ( Silesian: Kliesla or Kließla, Polish Kluski śląskie ) found in Upper Silesia. The pasta is prepared from flour and boiled potatoes and shaped prior to cooking to the flattened spheres, in the center on one side of a recess is pressed. According to their form, they resemble Kołaczyki Polish and Bohemian kolace, traditional bun -like pastry. If the dumpling dough mixed with at least one-third raw grated potatoes, one speaks of Kluski czarne ( "Black dumplings "). Normally the dough egg contains neither milk nor what the dumplings gives elasticity and makes them similar to Italian gnocchi.

In the Silesian cuisine Silesian potato dumplings are frequent companions of the regional tradition dishes Silesian Kingdom of Heaven ( Śląskie niebo ) and roulade with red cabbage ( Rolada z Kapusta Modra ). Moreover, they are spread throughout the Polish cuisine and popular as an accompaniment to meat and mushroom dishes. International they are often under its Polish name Kluski śląskie known.

Sweden

In Sweden, called a variant filled potato dumplings Kroppkakor.

Oberpfalz

In the Upper Palatinate is a variant with bread admixture ( here also called Spotzen ) wide dissemination. It is virtually a mixture of bread dumplings and Raw dumplings. Is about 3/4 sliced ​​bread ( the day before ) the mass dumplings (which already consists of raw and cooked potatoes) added per desired dumplings. For binding also cream or whole milk may also be added. The dumpling is then cooked as the raw dumpling. In particular, roast pork and other highly sauces containing these dishes dumplings will be served, as it can absorb a lot of sauce and so receives a particularly delicate taste.