Glitscher

Glitscher are a regional German potato dumpling, shaped like stubby torpedoes pointed at both ends rather than the familiar round Knodel. The dough is a classic half-and-half: raw grated potato plus day-old boiled grated potato, bound with egg and a bit of flour.

That two-potato ratio is key. The raw potato provides starch and structure, while the cold cooked potato adds tender body. Using both (and cooking the boiled potatoes a day ahead so they dry out) is what separates an authentic glitscher from a gluey mess.

Wringing the raw grated potato dry in a muslin bag or dish towel is the step you can’t skip. Raw potato holds a surprising amount of water, and any excess turns the dough slack and gray. Squeeze harder than you think necessary.

Pro Tips

• Cook the boiled potatoes the day before. Same-day boiled potatoes are too wet and blow out the dumplings in the simmering water.
• Keep your hands wet while shaping. Damp palms stop the dough from sticking and let you form the pointed torpedo shape cleanly.
• Simmer, don’t boil. A rolling boil tears dumplings apart. You want gentle surface movement only.
• Test a single dumpling first. If it falls apart in the pot, add a spoonful more flour to the dough before shaping the rest.

Variations

• Serve with melted brown butter and fried breadcrumbs for classic German treatment.
• Pair with sauerbraten, roast pork, or sausages for a hearty main plate.
• Pan-fry leftover dumplings in butter until golden for a crispy second-day treat.