What potato ratio defines the firmer texture of Thuringia's Kartoffelklöße?
Answer
A 50-50 mix of raw and cooked potatoes
The textural integrity of German dumplings, or Knödel/Klöße, is a source of regional culinary pride, and Thuringia exemplifies this through its specific formulation for potato dumplings. To achieve a firmer result compared to softer, creamier Bavarian variations, Thuringian cooks utilize a precise combination, mixing raw potatoes and cooked potatoes in equal measure—a 50-50 ratio. This dual-texture approach, using both the starch released from cooked potatoes and the structure provided by raw potatoes, yields a dumpling that holds its shape more robustly, making it an excellent vehicle for soaking up rich gravies.
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