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100 thoughts on “German Potato Dumplings (Kartoffelkloesse) – Food Wishes”

  • CraftsAndMore315 says:

    Hi, you did a great job with these potato dumplings. You can also use shredded potatoes as well so long as the water is out. As for the croutons in the middle, some people put a piece of ham or meat in there (cooked meat) as well, some people add parsley to the potato mixture? I don't do either. I just do plain dumplings, and yes when boiling, let them float and then cook 20 minutes. I love these with brown gravy and goulash or cubed beef pieces. It is my favorite. Thank you for sharing and for letting me share. 🙂 Christine

  • CraftsAndMore315 says:

    With the sauce and red cabbage, just as an FYI, Germans almost always eat sausage with the sharp mustard. They just put a spoonful of it on the plate next to the sausage, cut a piece of sausage off and dip it into the spoonful of mustard on the plate. It's pretty much "standard"? 🙂 And yes, Germans do not use cayenne pepper. I don't think they have even heard of it. And as for the nutmeg, that is optional. I don't put it in my dumplings either. I'm just sort of a plain potato dumpling type of person. 🙂 These dumplings, like the leftover ones, if you put them in the refrigerator overnight and slice them up the next day and fry them up in some butter, they are delicious. One last thing, these dumplings, instead of boiling them in plain water, a person can boil them in brother if you are making a chicken noodle type of soup. That is good also. But if cooking them to eat with goulash and brown gravy, I would just boil them in plain water, not broth. 🙂

  • san antonio Dweller says:

    Bread croutons added…as required. (no explanation given). Easy recipe though. Thank you for all your cooking classes. I love them all.
    https://www.youtube.com/watch?v=6QQqW4aQMq0

  • These have been in my family for at least 200 years. My gram was born in 1907; learned from her mother, etc- we always used this as a leftover mashed potatoes recipe. She once used instant and said they turned out great. We always used breadcrumbs, fried grated onion and parsley. Mixed it all up then browned butter to spoon over the top with more bread crumbs. I’m really jazzed about replacing the crumbs with fried croutons though.

  • More than cooking I enjoyed your comments, it was hilarious. Thank you for the lesson and now I am going to try it out.

  • My Mother used to make these all the time, except she made them with a chicken soup/stew and just cooked them in the same pot as the chicken just added them about 30 or so minutes before it was done.

  • Maybe the browned butter crutons are used to add the browned butter flaver on the inside to cook outwards as the sauce seeps through the top. That would be my only guess. Love the video. Keep up the great work thats mate

  • Another German here. The recipe is very good and I fully agree with everybody on the varieties of Klöse.
    There is one thing pretty much nobody would do: Eat Klöse with sausage. Never ever. Especially these Klöse with only boiled potatoes. They are much "finer" in texture and taste yet a treat on their own, the strong would just blow it all away.

  • Melissa Walker says:

    I have some potatoes that unfortunately are not the freshest and are starting to go soft. I was wondering if they would still be o.k. to use for this dish? I hope this is not a dumb question. In the past I would toss them because I thought that they would not taste right if they were starting to go soft.

  • I lived in Germany for 5 years in my youth when I was in the Army. I fell in love with klöße. When I left Germany, I never stopped craving this. I'm so grateful for this upload as I can finally make this fantastic dish! Thank you!

  • Hmm in Austria we put fat and bacon in the middle 🤷🏼‍♂️ or some other cured meat. You eat them with sauerkraut. I like adding chili or hot sauce to my sauerkraut 🐷

  • If you like dumplings you should make Marillen Knödel (apricot dumplings) in bread crumbs 🥰 https://youtu.be/vwOlLxuefcg

  • Mickey Wakefield says:

    Hiya from Bavaria! Only up north do they make those with cooked potatoes. In the south, these are made with raw potatoes. Choose high starch varieties, as it’s the starch that holds them together. You must also press the raw potato mash to get much of the water out. Best tip to do this: use a juicer! Save the pulp, and allow the juice to settle. The stuff at the bottom will be the starch. Pour off the fluid and add the starch back in.
    Other than that, cook the same.

    The bread in the middle ensures that the middle is not left as a doughy, uncooked mess. It’s like the hole in a doughnut

  • The crouton is put in the center because the center never gets fully done! How do I know this because I ask an old German Frau with wrinkled hands! These are very good with sour broughton and many other traditional German dishes.

  • I'm german and I use cayenne nearly on a daylie basis for every non-sweet stuff I do… and I did it before I found your channel 😀 common stuff around here, every place which sells spices does have it

  • The Media Lies Against Islam says:

    Wonderful! I’d so put sliced pieces of sausage/lamb in the middle and the croutons on top – Said I before I saw the sausage at the end of the video.

  • Cindy Shakeshaft says:

    We used to make these but cook them in a beef or chicken giblet broth or stew rather than in water. They soak up all the flavour and help to thicken up soups. Absolutely delicious!

  • the reason for the bread in the middle is to help keep the structure of the dumpling. however, not everybody adds them. my own grandmother typically did not add any, and restaurants in the area usually were 50/50 on having them in the middle. also, the ones in germany are yellower and much more fluffy. not as dense as balled mashed potatoes as in this recipe.

  • Thank you so much Chef John for the easy recipe to kanoodles. Everything's giving we have a German Thanksgiving and we cook a pork butt and use the juices as a gravy for the canoodles and Oma is from Germany and still makes the dumplings in the most difficult way possible so thank you

  • I'd probably recommend just using slightly smaller potatoes. They are done quicker and less prone to explode.
    Also, it is probably important to at least let them cool down a little. Otherwise your eggs might clott.

  • Relatives in Frankfurt used a 1:1 ratio of raw, grated potato to the mashed. A coarse cloth bag was twisted to remove excess water from the raw. The resulting dumpling was jokingly described as "Gummibaender" with a consistency of melted rubber bands you tried to avoid. Great with Sauerbraten or Schweinehaxe.

  • These make excellent leftovers when you slice them up and fry them in butter for a little while on high heat. Crispy on the out and still soft on the inside.

  • This is in fact "richtig gut!" Take it from a German: other than the Cayenne, it's the perfect way for dumplings. I love to eat mine with a nice Gulasch or Sauerbraten.

  • We prefer the sweater version of this, when you put a plum, apricot or other fruit in the middle and add a sugary breadcrumb on the top.

  • My German mother explained that like everything in the old country it was about not wasting anything and stretching the ingredients. You use up the day old bread and get an extra dumpling or two out of the potatoes.

  • Jane Msxrayspecs says:

    Hey John, which catering college did you go to? I am not a chef but I know that there are 100s of different varieties of potato. Some are good for baking, others boiling or frying. You have to choose the right variety of potato for the dish being made. I'd complain to your college supervisors if I were you. Vegetables and knowledge of the varieties available is something that any home cook should know, let alone a chef. Happy cooking!

  • Yum….i can't wait to do some cooking tomorrow. They look like matzo balls. Ummm, German potato dumplings for lunch & chicken matzo ball soup with dinner with the leftover crunchy sourdough bread. Oh dang, I'm hungry NOW!!

  • My German mother would say that the crouton was the tasty surprise in the middle of the dumpling. My German fathers answer was a little different and somewhat more complicated. Something about the air in the middle of the ball created by the crouton and the cooking it. Physics? Cooking Science? Who knows I love them. Thanks for your take on them

  • My mother, who is a full blood German from Bamberg, Germany preferes to make bread dumplings. She always says, "Potato dumplings are too heavy. They lay in me all day".

  • I tried making these with golden potatoes. I think I messed up somewhere along the way during the boiling because my potato/egg/flour mixture came out so soupy I couldn't roll it into balls whatsoever. Felt bad serving big steaks and broccoli without these 🙁 But on the bright side the bacon I cooked to top these with went incredibly well with the steaks I cooked.

  • While I was in Germany, I never heard it pronounced "…clewser"! In Germany you can get them made with "Raw" potatoes or "Cooked" potatoes.

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