Thüringer Klöße are authentic German potato dumplings made from grated raw potatoes. Traditionally served with Rouladen and its gravy. In Thuringia, a state in the center of Germany, it is said that, "a Sunday without dumplings is no Sunday at all."

German Potato Dumplings Half and Half are called Kartoffelknödel halb und halb or Kartoffelklöβe halb und halb. The dumpling dough is made with half boiled potatoes, and half raw grounded potatoes. Bring a saucepan with 750 g (1.65 lb.) of small potatoes and water to a boil and cook for about 18-20 minutes.

Break bread into small pieces with crusts. Grate potatoes in food processor or by hand. Mix all in large bowl. Form balls about the size of baseballs. Drop into salted boiling water and cook until they float. serve with your favorite gravy.These are great left over the next day.

Peel raw potatoes and grate finely. Put potatoes in a bowl and press down on them while tipping bowl to pour off as much liquid as possible. Stir in salt. Add as much flour as needed to make a firm dough. Have a pot of boiling water ready and drop in portions of dough with a tablespoon. Boil gently, uncovered, until dumplings float.

Grate finely remaining potatoes, squeeze very carefully dry with paper towel, mix with mashed potatoes, season with salt, pepper and nutmeg. If the mixture is too liquid, add the starch. If it's too thick-milk. Form dumplings and boil them in salted water on low heat for 20 minutes.