Thuringian dumplings
Thuringian dumplings , green dumplings , hats , dumplings and knölla are hand-formed potato dumplings made from ⅔ raw, grated and ⅓ cooked potatoes . In some areas, green dumplings ( griene dumplings) are dumplings made only from raw potato mass.
Thuringian dumplings are traditionally served for the Sunday roast together with various types of cooked cabbage, especially sauerkraut or red cabbage .
etymology
The word 'Kloß' is derived from the Old High German 'klōz', which means lump, ball, or ball.
The name of the dumpling in Thuringia varies from region to region:
- Kleese (plural) in the area around Jena - Gera, which is more influenced by Thuringian-Upper Saxon
- Hütes or Hebes in the Franconian area from Suhl to the Rhön : Hütes or Höbes are names for Thuringian dumplings in the language area west of the geographical line Ilmenau - Schleusingen - Gleichamberg along the South Henneberg staggering . The designation marks a language border between various East Franconian and Thuringian dialects in the Thuringian Forest . East of this line are dumplings on Itzgründisch dialect as Klüeß and Ilmthüringisch or Südostthüringisch as Knölla or Gleeß called, west of it on Hennebergisch , Grabfeldisch and Westthüringisch as Hütes , Höbes or Hebes . The name Hütes comes from the folk-oral tradition of "hüt - es" and the aim is to keep the secret of the recipe and preparation well and not to divulge it to strangers (see section Local customs and legends ).
- Knölle or Knölla around Lauscha
distribution
Dumpling recipes are traditionally widespread in the Thuringia , Franconia , Saxony and Vogtland areas and are part of the regional culture there. Originally, they served as simple poor people's meals sometimes throughout the week in warmed up or fried form as lunch or evening meal and as a substitute for bread. In the Thuringian region, the vitamin deficiency disease scurvy was practically eradicated because raw potatoes are used for preparation. Just as the dumplings themselves were a poor man's meal, the remaining broth was once consumed, called "Fitzfädlsub" in the Ore Mountains , a very modest meal.
The oldest recipe for the much-vaunted Thuringian dumplings comes from Pastor Friedrich Timotheus Heym from Effelder-Rauenstein (near Sonneberg ) in his handwritten “Topography of the Parish Game Effelder” (1808–1814).
kitchen
Thuringian dumplings are served with heavy, meaty dishes with a lot of sauce, as they are typical for Thuringian cuisine , preferably in combination with cabbage : dark game dishes , sauerbraten , goulash , roulades , heavy poultry . Typical spices: black pepper , marjoram , bay leaves , caraway seeds , parsley .
Thuringian dumplings usually do not go well with fish, shellfish, light sauces, cheese or raw vegetables . They also do not tolerate aromatic spices such as nutmeg or curry etc. An exception to this is the traditional carp meal with Thuringian dumplings in the region around Plothen ("Land of a Thousand Ponds").
Special features of the preparation
When preparing it, it is important to adhere to the times during the work steps. The mixing of the components and the shaping of the dumplings must follow one another quickly.
The raw potatoes, which are often grated under water, are pressed and processed as dry as possible. Pressing is done using a potato press . The settled potato starch is mixed with the grating mass according to a few recipes. The soft-boiled, very hot potatoes, which are often mixed with the cooking water to a pulp, are beaten in portions in an enamel bowl with a dumpling whisk (traditionally with a branch whisk from a former Christmas tree) firmly under the raw grating until all of the dough comes off the wall. Immediately afterwards, the dumplings must be shaped and placed in the hot water to draw. Roasted white bread cubes are often added to the dumplings.
The Vogtland (original) green dumplings ( grie geniffte ) consist only of raw potatoes. The grated dumpling mass is lightly mixed with boiling water (brewed), then shaped and added to the boiling water with a little salt. There they have to cook for 7 minutes and then steep for 20 minutes. The dumplings are best if you can “peel them off” with a fork.
The Thuringian dumpling ranges from a spherical, smooth and firm shape to a soft and therefore flatter shape and is seamlessly shaped. It must not contain any small cracks through which water can get inside. Water temperature (not boiling, just simmering) and salinity also play a role. The ratio of the inserted breadcrumbs to the dumpling size is also important, because it determines the specific weight of the finished dumpling and also the thickness of the layer to be cooked. The breadcrumbs are primarily used to ensure that the heat does not have to penetrate into the middle of the dumpling, otherwise it will begin to dissolve at the edge. But they also represent an enrichment in terms of taste.
A perfectly made dumpling shows by its swimming behavior whether it is done. Finished dumplings slowly rise to the top. To do this, the pot must be large enough to match the amount.
If the timing of preparation is incorrect, the dumplings may turn green to dark gray in color due to the proportion of raw potatoes they contain in hot water. This discoloration can be averted by so-called “sulfurizing”, whereby the uncooked dumplings or dumpling dough are exposed to the sulfur dioxide produced by burning sulfur threads, which prevents the oxidation processes and the green color. Dumplings treated in this way were previously referred to as sulfur dumplings and were viewed as very light-colored and visually appealing. However, the color of the dumplings has no influence on their taste. However, sulphurizing is not necessary if the preparation times are strictly adhered to. The origin of the term "green dumplings" is not certain. It can be due to this fact or to its partial preparation from raw potatoes. Because the optical discolouration is often unpopular and commercially available dumplings are pretreated accordingly, they rarely appear in everyday Thuringian cuisine today.
There are differences in preparation between individual villages, regions and families, each of which is defended as an "original recipe". The main difference is the relationship between raw and cooked potatoes, whether and which breadcrumbs are used, whether the potato starch that settles in the grated water of the raw potatoes is mixed in and whether sulfur is used. There are also different opinions about the “correct” consistency of the ready-to-eat dumplings, whereby very soft, melting on the plate or firmer, or even ball-stable preparations can be preferred.
In some cases, special cooking equipment was developed for the preparation, such as dumpling sacks and potato presses for squeezing raw, grated potatoes.
Dumpling mass
A pre-prepared mixture of raw and cooked potato parts that is used for the production of Thuringian dumplings is called dumpling mass. In addition to making dumplings from raw ingredients, commercial ready-made dough mixtures are increasingly being used. Different quality levels are traded.
Completely ready-made dumplings are offered chilled, contain all the ingredients in a ready-made mixture and can be used immediately by the consumer for direct preparation. In addition, deep-frozen raw potato mass (grated potatoes) is offered to which the manufacturer has not yet added mashed potatoes . It can taste almost like hand-rubbed Thuringian dumplings. This makes it possible to produce the mass according to your own wishes and to specifically develop the aroma of the dumplings.
variants
As a variant, semolina porridge is used instead of porridge made from boiled potatoes. According to ancient traditions, rice porridge was also used before the First World War.
Quality features of Thuringian dumplings
They have to be consumed immediately and lose their quality significantly when they cool down. There are different ideas and preferences about consistency. It is mainly related to the mixing ratio of the components and the cooking time. In particular, a higher proportion of starch leads to a rubbery texture, which can also be desired if the dumpling is not to be consumed immediately, but later cut into slices and fried in butter. For example, by adding potato starch afterwards in excessively produced dumpling mass, firmer specimens can be made, which can still be used the day after in the fridge or wrapped in paper as a hearty break meal, for example. B. be taken to work in the field . The shape of the dumpling on the plate depends primarily on its starch content, depending on the cooking time. The consistency also has a north-south divide within Thuringia. In the northern area, the dumplings are firmer and retain their spherical shape, while in the southern area they are softer.
Since 2013, the “Thuringian Dumpling” quality seal has been awarded once a year to restaurateurs, establishments and hotels based in Thuringia who bring Thuringian dumplings fresh to the guest's table according to a traditional recipe. There are prescribed award criteria for the award, which are also visible to the guest. The owner of the seal is personally responsible for compliance with the criteria. There is a declaration of honor that is signed by the owner. There is no state or institutional control.
Delimitation of the Thuringian dumplings
The Thuringian dumplings are to be distinguished from other types of dumplings, such as bread dumplings, dumplings, semolina dumplings and potato dumplings, semi-silk dumplings. Dumplings, more precisely bread dumplings, are also the name of a Czech national dish.
Despite the elaborate preparation, the original Thuringian dumpling is on the menu in every Thuringian inn with regional cuisine, even though ready-made dumpling mass or potato mass is often used. Outside of Thuringia, hybrid forms of production are often used, which make various concessions with regard to the properties of use. Additions of flour, semolina or other fillers than breadcrumbs are quite common.
Local customs and legends
Meiningen room
In Meiningen every year in June or July the Hütes- / town festival takes place, which is dedicated to the Thuringian dumplings and is based on a Meiningen legend. The hating ritual is held during the festival on Sunday lunchtime with a small theater performance, during which the "Hütes-Holle", an honorary position that is elected every three years, hands the mayor the dumpling recipe with the words:
You son of ancient city
blood, here you have the receptum
!
After the ritual, thousands of dishes with Thuringian dumplings are served in the marquee on the market square and in many restaurants. According to the legend, which originated in the 18th century, the dumplings were first made in the 16th century in the Schlundhaus inn in Meiningen . It reports that the pagan legendary figure Holle tasted Meininger wine while visiting the inn, but it was so sour that she was so angry that she caused all the vines in the area to freeze to death with a late frost. Since Holle was not only a punitive but also a compassionate goddess, she helped the people of Meiningen by giving them the potato and at the same time showed them how to make the tasty potato dumpling from it. The weather phenomenon described in the legend is historically documented for August 28, 1522, when the entire harvest in today's Thuringian area was destroyed. However, since the potato was still largely unknown as a food in Europe at this point in time, the time of origin of the legend can be clearly recognized. Large-scale potato cultivation did not emerge in the Thuringia area until the beginning of the 18th century, and with it the old Thuringian and Franconian cuisine changed. The common people perceived the tuber from America as a “divine gift” and combined both events into one legend. The poet Rudolf Baumbach , author of the text " Up on the yellow wagon " took up this legend and put it in verse, in which the secret is revealed why the Thuringian dumplings in Meiningen are called "Hütes".
Proverbs and sayings
"That is as clear as dumpling broth" ( saying ). The meaning of this statement is not always clear and is also subject to a change of time: The original "dumpling broth" has nothing to do with dumplings, but is a folk etymological reinterpretation of "monastery broth". This was actually clear.
"A Sunday without much dumplings lose his greatness." ( Vernacular )
"Hüts on Brüh on Hoaseküh" ( In the Meiningen area when asked what should be served on Sundays , German: "Dumplings and sauce and roast rabbit")
Poem from Lauscha
The poem from Lauscha humorously reproduces the two essential forms, firm spherical - and soft.
In Lauscha there's Knölllla,
are soft as Wölllla,
di neighbor had'dara aa,
hard as steel .
In Lauscha there are dumplings,
soft as wool.
The neighbor also has some,
hard as stones.
Sühler hat song
"Zu senge noach d'r Schnoadehöpfelmeloddie " (, German: "To sing after the (Suhl) Schnaderhüpfelodie")
Open on Sundays hats
with flaisch on with brew;
Uehne Hütes kai Sunday,
Doe just yawns.
The hats are round,
with bread rolls then;
If the woman is completely railich,
don't let me go.
D'r hat must be white
On net dove-sized
Net leis on net saalzig,
Net moetschig on bloe.
Too waich, wöärd hä Soppe,
Vergölkert d'n Möä;
Too hard, wöärd digested hä
Aerscht noach forgive Töä.
Ueh Mädle von Suhl dröm
Want to free the ball,
So no
sooner does the Hüteskoacherei sound.
A press on 'en pressoack
on a grater a;
The Aerdäffel rubs me
Noach d'r Vürschrift gena.
A Höäsle, al Gänsle
Tastes wonderfully dezu;
Immediately after diner
A half Stönnle Ruh.
Such a hat is in itself.
My song is over,
otherwise the Zonge
Gor will hang out for a long time.
music
The Thuringian dumplings found musical mention in the hit song of the same name by the young artist Fritz Wagner. Wagner appeared with him on the television program Circus HalliGalli .
The dumplings also found their way into the satirical song Thuringia by Rainald Grebe .
literature
- Johanne Leonhard, Sabine Becker (ed.): The Thuringian cookery and baking book by Johanne Leonhard, Arnstadt 1842 . Kirchschlager, Arnstadt 2011, ISBN 978-3-934277-35-9 .
- Matthias Gose, Torsten Laudien: The Little Thuringian Dumpling Book . Rhino-Verlag, Ilmenau 2013, ISBN 978-3-95560-014-3 .
- Heinz Sonntag: The Thuringian Dumpling Book . Publishing house Thuringia, Erfurt 1999, ISBN 3-89683-139-9 .
Web links
- Thuringian Dumpling Museum Heichelheim - New, curious and special things about Thuringian Dumpling. You can see a film about dumpling production, as well as what is probably the smallest dumpling in the world.
- Theater des Thüringer Kloßes in Friedrichroda - Funny plays on many variations of the Thuringian Kloßes
- Thuringian Dumpling Museum Heichelheim - The song from the hat by Rudolf Baumbach
- Quality seal "Thuringian dumpling" - the way to the "really real"
Individual evidence
- ↑ Michael Kirchschlager: The oldest dumpling recipes in Thuringia! In: michael-kirchschlager.de. April 5, 2001, accessed November 16, 2014 .
- ↑ hei: A Sunday without dumplings ... - The story of the Thuringian dumpling. In: 3sat.de. November 2010, accessed November 16, 2014 .
- ↑ Quality seal "Thuringian Dumpling"
- ↑ Meiningen - herding festival. In: meiningen.de. Retrieved June 26, 2017 .
- ↑ Walter Krämer, Wolfgang Sauer: Lexicon of popular language errors, misunderstandings, mistakes in reasoning and prejudices from Altbier to cynics . Piper, Munich 2005, ISBN 3-492-24460-2 .
- ^ Herbert Bauer: Suhl . City and country in the Thuringian Forest. Ed .: Council of the district of Suhl . Progress printer, Erfurt 1955, p. 156 .
- ↑ The new life of Thuringian dumpling Fritz. bild.de , accessed on May 11, 2016 .