Overview

• The 464.8-kg potato dumpling was unveiled on June 21, topping the 2010 Jena record by nearly 100 kilograms
• It was simmered in 2,500 liters of water at 90 °C for 21 hours in a specially acquired 3,000-liter pot
• Organizers began preparations 18 months earlier and conducted a test cook in May to refine the recipe and equipment
• Around 2,000 spectators gathered to witness the cooking, which yielded 2,000 to 2,500 portions of dumpling with sauce
• The spectacle marked a highlight of the village’s 700th anniversary celebrations with organizers expecting a boost to local tourism