First nice try. 99% of germany people will not use flour in the kartoffelklöße. we make kartoffelklöße half and half with raw grated potato and pressed cooked potato and we add a little bit of starch and eggs+ normaly you press the cooked potatos super hot and let all the steam evaporate so the klöße get more firmly and chewy. the bread was added in old times to give a extra flavor because they would use sourdough bread + if you add the bread in the middle the klöße will cook more evenly. there are reagions klöße will get filled with bacon and onions in the middle but today people dont fill them at all because its extra work :-/ kartoffelklöße would be eaten with braised meat and sauce + a wintervegtable .
@@skysera Hello, like it is written a little bit higher up, you can skip the flour completely if you need/want to evade gluten. use half of the cooked potatoes and the other half raw (and grated). You might want to press the raw stuff in a fine cloth to get rid of some moisture to keep everything together (the trick with mashing the cooked part very hot and let them steam of also helps in that regard). Then you just need to use the right bread to get rid of the last gluten. I suggest something strong and rustic like rye sourdough bread. The raw potatoes give a more interesting texture, but i like that more than the ones shown here. One final tip, just make more than you need, pop the rest in the fridge to firm up even more overnight and the nbext day: Slice -> eggwash -> panko-crumps -> pan till golden brown. Leftover cleanup doesn't get any better. Greetings from Germany
Food Wishes well done :-) this recipe is one kind of making dumplings/Klöße or Knödel. In bavaria we use raw and cooked potatoes no eggs and a little potatoe starch. The bread in the middle gurantees that they cook evenly. By the way they turn by them selves when they are cook. We call it „dancing“ :-)
German here! I think the croutons in the middle are supposed to help the Klöße cook more evenly. But not everyone puts them in, I have eaten many without bread cubes, so basically it's just for fun and different textures :) Also the Klöße I know are more springy, they have a very fluffy and almost chewy texture. But as you can imagine, there are many varieties of Klöße, some are even made from stale bread instead of potatoes (Semmelknödel). The ones I grew up with are called "half and half" and use cooked and raw potato in equal parts. They are my arch nemesis in the kitchen, I can never get them right, it seems only grandmas with wrinkly hands and a heavy dialect are able to make them. I recently had an almost-meltdown when I failed again and my dumplings came out doughy and mushy... my German heart was bleeding. So I was really excited to see your take on it, Chef John, nice job pronouncing Kartoffelklöße :)
Yes, another German here. I suspect the bread cubes have a similar function as the holes in Bagels or Doughnuts. Plus they absorb some of the moisture and help the Knödel cook more evenly. Also, I much prefer Semmelknödel or Ritschiknödel (half potato, half bread) over pure potato ones.
We all took a brief moment in the melting of that butter. I am so grateful for you. You're forever the MVP of RU-vid. Thank you for that quick moment to calmness. We all deserve it.
bread cubes: theese are added inside "halb und halb" or "green" klöße which are half or fully made of uncooked potatos. this kind might not cook all the way through to the center in the water bath, so they are stuffed with bread to avoid an uncooked core of the klöße^^ i learned that from my granny
This made me miss my mom. With the sausage and red kraut... she would make this a couple of times a month all through my childhood. Thanks for the memory John!
My great grandmother always made these with a pork roast and we had them covered in pork gravy. The perfect comfort food. There were always enough left over to slice and pan fry with eggs in the morning.
impossible, there can be no leftovers. It's the law of physics that your family will simply expand to fit any and all available dumplings until they're all gone, especially if they have gravy to lube their way down your gullet.
I love when Chef John shares recipes and I come to comments and everyone’s sharing their food memories of eating similar things with family. That’s the best part of cooking!
One potato exploded, but Chef John forged ahead: "Never let the food win!", and he came out on top, as usual. You are The Green Hornet's Cato, of your exploded potato! Well done, Chef John, well done!
It has been a long, long time since I have laughed so heartily at one of these FW videos. But from the Schadenfreude of the Exploded Potato to the Freudian dumpling handling advice, it was perfection. PERFECTION. I laughed until I cried. And then I laughed because I was crying. And because Germans never put cayenne in anything. Anything. Luckily, my German ancestors are 300 years from the homeland and evolved into eating "hot mixed" on pinto beans! Thank you, Chef John! You are one in a BILLION!
In Puerto Rico we put seasoned ground beef inside the potatoes, slightly coat them with flour, then fry...RELLENO DE PAPA! It’s Delicious! Thanks for the video!
Dear Chef John, Since you are part Polish just like me we can be proud of the many different variations of Potatoe dumplings that are very populare in Poland 🇵🇱 Just to mention a few: Kluski Śląskie = Silesian dumplings, Kluski Leniwe = Lazy dumplings, Kopytka = small horsefeedshaped dumplings Knedle = these dumplings can be served with a sweet or savory filling 😊 Greetings from Kraków
Dear Sir, You have put a spark back in my wife's and I dinner habits. My wife is a good cook, but every now and then we see one of your recipe's and BAM a fire breaks out. LOL. We have tried and enjoyed at least 10 of your dishes, and have become our one and only go too guy. Thanks Jesse & tina.
Yeah, I was thinking the same, it is not even close :-D. Problem is, you just cannot explain the "ö" sound with any English word, it is simply not there and I guess it is also almost impossible to say if it does not exist in some form in your native language. Edit: maybe it does after all, somehow! Like the ur in "murder", but without the r.
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!
I have a very similar recipe handed down via my grandparents who came over to the US from Germany. It's much simpler (I suppose for easy home cooking with kids), basically half and half by volume boiled red potatoes and flour using similar techniques to the ones you showed. I've wondered before about adding egg, maybe putting something in the middle. This video was great to see pop up in my feed; I didn't know they existed outside of my family. Thank you :)
We've never done croutons in the middle of our Knödel in my family. But we like to let them sit overnight in the fridge, slice them and fry them up in butter. Serve it up with some sausage and good to go.
My son likes meditation to go to sleep to...... I feel I should put you on each evening........Result, boy asleep and a subliminal chef in the making. I am hooked on your channel.
Platypus Person Raw potatoes wont do much to you unless you have a sensitive stomach or eat a billion at a time. Its common where I live to eat raw potatos. Its the leaves and sprouted potatoes that should always be avoided.
The bread in the middle is not mandatory. I think it's for texture. Btw you could use 50/50 cooked and raw potatoes. This makes the Klöße a little bit more firm. These are my favorites.
Amazing as always...but the traditional method would be half cooked and half raw potatoes stuffed with fried bread. Its named "Thüringer Klöße" or Grüne Klöße" witch means something like green dumplings...cause the raw potatoes turn green when you make a bunch and need to much time to get it done. Sry for the bad english :) I love your videos. PS: im german and i use a lot of Cayenne
My Oma from Austria, emmigrated to the States in 1918. This is the very same way she made our Kertoffel Klase. The browned bread crumbs are so good! That is why they put some in the center. You did a great job!
Chef John, your youtube channel is very calming and relaxing. During this covid-19 pandemic, I hear our neighbour and friends' parents dying, I feel so low. Your recipe videos with your lovely voice is my peace corner. Thank you for sharing your videos. Much love. X
@@chibanix1347 What about potato starch? Also, "was the choice"? Germany isn't a historic theme park. 20th century started 119 years ago and recipies did change till then. They even have popcorn nowadays, so I've heard :)
Personally, I prefer potato starch too. Also only egg yolks for me instead of whole eggs (whole eggs make them bouncier, but I prefer them with only egg yolks as they will be so tender they retain their shape but almost feel like mashed potatoes on your tongue :D). BUT! I never stuffed mine so far so I think the sturdier texture of chef John's will be great with the filling.
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!
German guy here! I have to say the texture doesn't resemble the ones here in Germany. here they are way chewyer and firmer and have a springyness to them! You rip them open with fork and knife and the pour sauce onto them. Even the softest ones are harder than these! But nice phuns as always!
I've seen Dumplings like those in certain regions of Germany, but normally yes, you'd expect something different. Maybe because normally raw Potatoes are included?
Since I strongly dislike the "potato-y springiness" as a texture, and for that reason hate Kartoffelklöße and Schupfnudeln with a passion, I would probably like the texture of Chef Johns dumplings.
For the record, every supermarket in Germany carries cayenne pepper. But yes, in general chili peppers, or spicy foods, are not part of traditional German cuisine. One of the many reasons I love Chef John so much, is that he loves cayenne as much as I do!
Friulian here (we cook a little like Austrians), the potato dumplings we make are like that but: we use bread crumbles not bread cubes and we do that last minute while the dumplings are boiling, so that we pour the hot mix on, we don't put pepper or other seasoning in the potatoes a part from salt and optional nutmeg, our potato dumplings are very small (like Italian gnocchi) or when we make the big version, like in the video, we stuff them with a plum inside (so yummy!), we drizzle cinnamon over the toasted bread crumbs. You can try this version. Another option is using cream and julienned fresh peppers (not spicy ones) on top instead of the Austrian bread and butter mix.
im not sure about this version of the Klöse but we have a tradition in my family and the recepie is different to yours . We use half and half potatos ( half cooked + half raw) and stuff them with meatballs. we serve them with crispy bacon bits cooked in alot of butter
Its 2:09 a.m in Texas and my neighbors just slammed their doors and stomped on the floors. Then like a unicorn delivering a delicious meal yumminess..your dumpling video saved the moment. 🥔
@Jazzhandedly Unicorn, as in ...Out of the blue ,When you least expect it, since Unicorns dont exist ,and technically i wasn't expecting this video but then all of a sudden it appeared and yes to me it was magical because my neighbors are loud ,rude,and ridiculous..so this video was my 🦄 .Confusing I know..😊
Chef, Growing up in Germany, I helped mom make them. I’m pretty sure we peeled raw taters, grated them into fine bits with one of those metal multi-bladed hand rasps/slicers/graders, and pressed much of the water out by squeezing it inside a kitchen towel and then twisting the corners ever tighter together. Then we would add the egg, spices, flour and equal amounts of cooked potato and THEN form the dumplings. It’s much more work but I’m sure there was a good reason why raw taters were part of the mixture.
My grandmother and mother made these with more bread (1/2 bread, 1/2 potato) and served them with sauerkraut and roasted spare ribs. They were more dense but also delicious. Leftovers were sliced and sauted until browned in butter.
I’ve been making these for over 50 years. I learned from my father. We always had them with sauerbraten. After peeling and ricing (sometimes he coarsely chopped the potatoes if he couldn’t find the river), they went into the fridge 3 or 4 hours until they were cold. At that tim, he would add one cup of flour for every 2 cups of potato, one egg and a teaspoon of salt. He would also shake additional flour over the dumplings while they were waiting for their hot bath. The dumplings were formed and cooked like you did, but we rarely used the croutons.
"After all you are the End User of your Kartoffelkloesse." I reckon he recently installed something on his PC for that particular word to come to mind.
From a google search - the toasted croutons keep dough from being in the center of the dumpling. If there was dough in the center it might not cook all the way and you would end up with a raw center. I personally do not know - that is from a google search. BUT I LOVE THIS CHANNEL!!!
Potato starch instead of flour! Not baking, it will give them the wrong flavor and texture. No Cayenne, the Bavarians weren't that creative, and yes, rice them, but peel and cube them before cooking. Other than that your presentation was pretty much on the money.
Instead of baking or cooking in water, I like to steam them without peeling. They will come out perfect. Also I'd recommend to put some melted butter in the dough and use only the egg yolks. It will taste much better. :)
I think also the main difference is that the potatoes we use are different. The ones I usually use have way more starch (mehlig kochend) and that didn't seem to be the case here. But looks delicious nonetheless Btw love your name👌
In Germany they have two kinds of potato dumplings. One kind is made from boiled potatoes, as you have made them. The other kind (a favorite in the state of Bavaria, served with a pork roast) is made from grated raw, uncooked potatoes (squeezing out the fluid is a real chore) then formed into round du plinks and dropped into boiling water and cooked for about 12 to 15 minutes.
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.
Your car-toffel-cloosahh look tasty, but nothing like the Kartoffelklöße you get in Bavaria. They're much more springy, almost like a hard-boiled egg. But of course we use cayenne in Germany.
@@jamesjfisk4968 "ß" is the sharp, voiceless s, and it's only used after a long vowel, for short vowels you use "ss" afterwards, e.g. "Kloß", but "Nuss" (nut)
@@jamesjfisk4968 as the guy above this comment said. ẞ always represents a double s, just like ä represents ae, ü stands for ue and ö for oe. Every German does it and it's the proper way to spell things, but every German understands the word "kartoffelkloesse" even though it would have to be "...klöße"
Those bread chunks cooking in that butter. Pull them once they just start to turn golden but not get super crisp, OMG what a snack. Nothing like bread soaked through with butter, crisp on the outside, tender on the inside.
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.
Oh the look so so good. I'm German, but I live in Texas now. I never learned to make these potato kloesse. Sure wished the recipe came with this video. Thank you for sharing this with us.
John, try the sweet version as well. Made the same way, but with half of a pitted Italian plum in the middle. After cooking the kloese, roll in sugar and lightly fry in a skillet with butter until lightly browned. Amazing!
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
This is close to what my mom would do/make for New Years. My mom would add cooked bacon too. And the bread croutons would be added directly with dough/potato mixture before boiling. Was family tradition food passed down , not sure how many generations. This with sauerkraut and pork was commonplace.
German Guy here, you got them very nice! But I never heard of putting crispy bread in them, just on top. In my area (the area around Heilbronn and Würzburg) we usually fill them with bacon, onions and cheese :D but good job! They look great!
Yes, chef John, that is how they are done! My grandmother also always put some croutons inside the Klöße. I prefer then though if they are made from raw potatoes. That served with a roast or Goulasch and red cabbage is a real treat.
