VIDEO: Green dumplings from the Ore Mountains

Green dumplings (called "griene dumplings" in the language of the locals) are a true Erzgebirge national dish. Even if the origin is in the Ore Mountains, they are prepared in Vogtland or Thuringia according to similar recipes.

Green dumplings - the national dish from the Ore Mountains

• The Ore Mountains have been known for their simple life for centuries. The rough nature demanded a lot of work from its residents. But the farmers' yields were barely enough to survive.
• So you won't be surprised that in the Ore Mountains food left over from the day before was not simply thrown away, but processed.
• Potatoes or also popularly the "Erdäppeln" were a staple food for a long time. It is therefore no coincidence that boiled potatoes from the previous day are part of green dumplings.

Original recipe - just a few ingredients are enough for dumplings

Green dumplings from the Erzgebirge are made from cooked and raw potatoes prepared. You will also need some salt and milk. An egg yolk or more will refine your dumplings.

1. It is best to cook around five medium-sized potatoes a day in advance. Of course, there may also be leftovers.
2. Peel about 15 uncooked potatoes. Grate the raw potatoes with a potato grater or with a food processor. Put the rubbing mass in a linen sack and squeeze out the starch juice.
3. Mash the boiled potatoes using a potato crusher.
4. Put the two potato parts (raw and cooked) in a bowl and knead everything through.
5. Taste that dough with egg yolk, milk and salt. Egg yolks not only give flavor, but also a nice color.
6. Put a large saucepan of salted water on top and bring that to a boil.
7. Use your hands to form dumplings from the mixed dough. Put these one at a time in the boiling water.
8. Now the whole thing has to cook gently for about 20 to 25 minutes with the lid open.
9. When green dumplings are almost done, they tend to rise to the surface. Now you can turn off the stove and let the dumplings steep for a few more minutes. Now you can also put a lid on your pot.

One tip at the end. Always cook a little more green dumplings. Cut the cold dumplings into slices and fry them with a little butter in the pan the next day until crispy.