The first time I visited my husband’s family in Hamburg his friends hosted a dinner for us. It was an amazing spread! A roast of wild boar, cabbage, and potato dumplings! Never before had I had potato dumplings. When the hostess put them on my plate and poured gravy over The dumplings I did not know what I was in for. I am a simple American from Texas. But those potato dumplings! Oh. My. Gosh! They were life-changing. And I don’t mean that in the teenage way people say things are life-changing, I truly mean that. Since that time, I have wanted to learn to make These dumplings. Thank you! I cannot wait to savor the lovely, beautiful, flavor of a simple potato dumpling.
My grandparents came to the US in 1927, and we still have relatives in Germany, so some of these foods I remember from childhood. I am so glad to have found your channel. It is really wonderful and very informative.
My mother moved here from Germany when she was young but she never really learned any traditional German recipes from her mother as she was taken from us early. Recently, I’ve discovered a passion for cooking so I really enjoy learning recipes likes this! Thank you so much!
I was told by a German chef I used to work with that the "little surprise" (croutons) were put in the middle to help keep the dumplings from splitting due to steam while cooking.
Jut like “my” grandmother, mother, myself and also my daughter and I’m hoping to keep it going with my granddaughters. There’s nothing like real German cooking!❤️👍🏻🇨🇦
This looks like a fabulously easy recipe - thank you for sharing! I've been doing authentic German cooking for years. I learned so much when I lived there. and I love to make things as authentic as I can. The one thing I've always had a bit of an "issue" with is the wonderful Kartoffelklöße. They go so well with a good Sauerbraten. I look forward now to trying your approach - I think this is what I've been waiting for! :-)
One of my fondest memories, when I was stationed in Germany, was the food. I love all the ways potatoes are used there. Looking forward to trying out your recipes. Danke.
I love Germany, it is such a beautiful country :) please keep this channel going, I'm having so much fun making all these recepies. If I can make a request can you do a video for sauerbraten? Or take us for a tour of the German countryside?
One day I will make a Sauerbraten but at the moment that is rather difficult with meat shortage and all. But this weekend I will publish a video with Goulash (I made it before meat became a problem at the groceries).
A Bavarian friend made fabulous potato dumplings. However, they were so heavy and rich that they were like eating bowling alley bowling balls. I spent the following day drinking Cokes, fruit juices and hot teas to keep the starchy dumplings moving.
We are so going to make this! This is the third recipe I have watched on potato dumplings and definitely the one we will follow! I’m thinking potato dumplings, braised cabbage and schnitzel! Klaus
Glad I found your channel, at last something I can make, but without the butter and bread as I have gluten and dairy allergies. Made smaller they would be nice in a stew or soup I think. Thanh you.
I thank you for all the many different German Menue options. Up to now I am as always under the impresions , similar to a British cookbook showing only 2 pages showing on first page "fish" and other side saying "chips". Naturally I am glad I follow your blog. Got one trouble with all of watching, I get mighty hungry.
Thanks for the recipe, ages ago, my sister who married to Germany brought a few pks of this Potato Dumplings for me, so good. I will try tour recipe as I miss it so much. Thanks for sharing your recipe
Beautiful! Klöße/ dumplings are my utmost favourites, all kinds of them. I also like them when mixed with Griess (semolina). Once I got them right in North America, but the second time around, I wasn't paying attention and they became Klöße soup 🤕. I will give them another try. They'd be also delicious with bacon and onions on the inside. Yumm! Why aren't you posting more videos anymore? I think the German kitchen is fantastic! I just subscribed to your channel. The weird thing for me in North America is when you eat out Schnitzel, they give you these boiled tiny potatoes on the side. Which I always say, that is not how you eat Schnitzel. It goes with the Klöße and a friend of mine taught me how to make Sauerkraut, which was the best ever. Homemade Sauerkraut. You just keep on kneading the thinly sliced cabbage with salt, so about an hour. One can taste it up with other herbs depending on favourites, like cumin seeds, etc., but I'd try first the standard plain. So within this hour of kneading, the water comes out of the cabbage, which you then altogether fill into a jar. Push down the cabbage in the jar, so it is covered with the salty water that came out of the cabbage. Then it needs to pickle for a couple of weeks or a month. Best ever! There are so many yummy recipes on your channel, will start trying them.
I only spoke German as a kid (my mum died when I was 12), now I am 50, my German is almost non existent. How do you say these in German, Kartoffle (Potato) Knodel (Dumpling)? Can you please say the name of what you make in the videos please?
Lovely recipe. I love potatoes. My weakness besides other good food. I will make 'em and have them with chicken or some beans and sauteed veggies. Danke!
They look absolutely delicious 😋 I can’t wait to try making them. Hopefully they are good... who knows if I do it. Haha. Thank you for sharing. They truly look delicious
Hello, was wondering if you could do a video on halb und halb Kartoffelklöße. I’ve tried with using the natural starch from the potatoes, fail. I tried using store bought potato starch, fail. I tried using a juicer on the raw potatoes, fail. This type of dumpling was more common in the area of Bavaria where I grew up. Thanks and Merry Christmas.
Hello James, unfortunately, we are all struggling with halb and halb and also with rohe Klöße. My conclusion is that the potatoes here in the US are just different and won't work with our recipes for those Klöße. They always fall apart. But I will keep trying and let you know when I found a way to make them from scratch. Until, I guess you'll have to hunt down some Pfanny packages. Merry Christmas to you, too!
Just make sure the water doesn't boil once they're in. It happened to me at Christmas when I took care of the goose and suddenly the dumplings were only half their size!
Yes! Ohhh, Barbara….so delicious looking! These were also a Sunday Supper favorite, in my house, growing up…. My Mother would make these Potato Dumplings with Roast Pork and Gravy…as an alternate to the SemmelKnodel…. And she always had the Croutons in the middle, lol.
My mother’s family came from Bavaria in Southern Germany. When they settled in America they brought with them great recipes for German food. One such recipe was for potato dumplings which we had for special occasions, Christmas and Thanksgiving. When I married, my wife watched my mom make the dumplings writing down the method as she went. However, they never turned out like my mother’s and so we never made them at our home. I have watched many videos and none of them are made the way my mother made hers. She made hers with only raw potatoes, no cooked ones. Have you ever heard of them being made only with raw grated and strained potatoes? When she prepared ours, she toasted the bread, cut them into cubes and added them to the potato mixture, along with eggs, salt, flour, and starch from the grated potatoes. Can you help?
Yes, I know exactly what you mean: Rohe Klöße! They are so good. I tried to make them several times but can’t get them right either 😔. I blame the American potatoes 🥔 but if your mom managed to make them here … I wonder what’s her secret.
I know exactly what you mean: Rohe Klöße! I tried to make them several times but never get them right. I blame the American potatoes 🥔 but if you mom managed to make them, I wonder what your wife and I (and a lot of other people who contacted me about this) are missing.
8:49, yes they look fantastic, speaking of Great Grand Mothers, did you know that Queen Victoria had grand children in North America, yes and their father, Prince Albert was both French and Germain?
I have been to Germany on countless occasions. On my last visit, I was served potato dumplings with goulash in a Berlin Restaurant for the first time and thought they were delicious. This recipe is absolutely marvellous! I live alone and would not need to make eight potato dumplings for myself but, nonetheless, now have a recipe for dinner parties. I shall try reducing the quantities of the various ingredients to make a smaller quantity of the dumplings for myself. Any suggestions for reducing the number of potato dumplings that I make? I wonder if it would be possible to freeze the excess dumplings prior to simmering them?
I have seen this in Puerto Rico. But they stuff the dumplings with meat. And fry instead of boil. This looks better to me because the fryed ones are very heavy in my tummy......
I grew up on these and so many of your recipes, so you are making me so happy right now! I’m trying to decide what to make to surprise my dad on Christmas Eve. Do you have any suggestions on how to make these vegan?
yummie just great. we in nuernberg prefer raw+cooked potatoes 1:1. if you put some potato/corn starch into the cooking water, yer dumplings want fall appart anymore.
You are talking about Rohe Klöße also called halb & halb or better known as the Thüringer Klöße. I lived in Nürnberg for 11 years but I prefer the all cooked kind like in this one. If there are any leftovers the next day I slice them up and fry them up in some butter, yum yum.
You didn't mention what potatoes you are using. I tried Yukon and Russet. Both equally do not hold up. I have lived here since 1991. I am from Germany. I went to cooking classes there. To hold them together I tried everything.Corn Starch, Flour, Potato flour. I brought my German cook books with me. Either they turn into potato soup or are as hard as golf or baseballs. I asked some chefs about this.It's the potato. Potatoes are different here. Russet...Yukon. I tried those. Didn't work. Soup or baseball? My mom visited many times here before she passed away at age 83...was boggled too. We always cooked. Made them from scratch. Scratching our heads. A chef said it's the Potatoes here. I made a lot of dumplings in my lifetime living in Germany. Never had a problem. Not what so ever. I am at a loss.
I might be able to help. I am using Golden Potatoes but Russet are suppose have more starch, I just don’t have them and I like the taste of golden potatoes. It is very important here to only slightly let them simmer but the real game changer is something I found in an Austrian cookbook: add some semolina flour! It’s what we call Gries in Germany. Maybe try that.
Can't wait to try these! we always bout the boxes but they were always super hard to find locally and with Covid they are SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO expensive on line! Never tried to make them at home was always told we have the wrong potatos in the US to make them.
My Oma always makes it with raw potatoes, I’ve tried over and over, always failing, so I always revert to the dumplings in the box. Maybe I’ll have better luck with your recipe.
My Oma (who immigrated with my Opa and family to the US in 1928) also used raw potatoes, sometimes mixed with cooked (these are called Halb und Halb Klöße - Half and Half Dumplings). She was from Franconia (Franken), near Bamberg. I remember eating them just so, without sauce...she was a frugal lady and a very good cook. I sometimes make Klöße with only cooked potatoes, but I married a Swabian and now mostly make Spaetzle, LOL! Vielen Dank fuer die schoene Videos! Ich bin oft nach deutschen Rezepten gefragt, jetzt weiss ich, wo ich sie hinschicken soll!
Don't feel badly about lack of success with the raw potato dumplings! They are difficult to make, even the half raw half cooked variety. A lot depends upon the type of potato used, the starchier the better. Russets are probably the starchiest variety we have in the US (at least of commercially available varieties).
😂😂😂 Oh my, well, I've never tried it but I guess you can use cheese or meat in the center. The croutons have a certain function though, I think I explained it in the recipe's blog post.
These look wonderful to try and my German grandma used to make them. Recently I have become allergic to butter..would olive oil work as well you think? Your presentation was wonderful. Danke.
I think it will work with oil since potatoes like fat and soak it in. I am not sure about the amount of oil to use though. Maybe start careful and check consistency before adding more. Or you try margarine instead of butter?
i am a little confused I watched a video of someone eating food in Germany, and this interested me as I have never seen anything like it before. so went on you tube. One recipe claimed to be authentic German, that however contained both mashed potato mixed in with raw grated potato before been boiled but contained no spices just salt. Then I saw this video that does not contain grated potatoes but does contain a spice. I understand that recipes will always differ everywhere. What is the most common accepted recipe in Germany?
As a German I can't judge that at all as there are a few variants, but what is prepared very often is the half and half variant, the half and half variant consists of half boiled potatoes and half raw Potatoes. The naming is based on that. It contains traditionally roasted bread cubes that have been fried in a little butter. Green dumplings are made from raw potatoes. The bread dumplings are made from stale bread rolls, milk, eggs, onions and parsley, rolled into round dumplings by hand or tied into a long, thick roll in a tea towel. The dumpling is then called a serviette dumpling. There are other variants, but they vary from region to region. In the north, fewer dumplings are eaten than in the south of Germany. I personally like bread dumplings
There are multiple types of dumplings, and all require different recipes and preparation methods. All of them are legitimate individual recipes. Halb-und-halb, Saitenknödel, Thüringer Klöße, rohe Klöße, Semmelknödel, all are different types of dumplings. Like the commenter above me said the methods and ingredients vary a lot. Many are common to one region or another, others are more universally known.
I'm pretty sure I added too much starch. I had some leftover dumplings. Got some out of the fridge to heat up and dropped on. IT BOUNCED like a rubber ball.
I’m trying so hard to make this. 1st try failed. They broke apart.😞 But they had a slightly good texture. Just slimy. I used red potatoes. Now, I’m trying again, using yellow potatoes. I think I need to add more starch. Going to make sure the water doesn’t boil this time too. 🤞
I know, they’re just knödel potato dumplings, but I’m German. I shouldn’t have a problem making them. I always used the package. Now I will make them from scratch. Your way is much easier than using the raw and cooked potatoes together. I tried that way and failed miserably. Thank you for helping me.☺️
Bettina Landgrebe Knödel are made with Weißbrot or Bötchen. Kartoffel Knödel (southern Germany) and Klöße are all potato, either roh or gekocht, or halb und halb.
If you are doing this, they will turn grey and look ugly but you can boil them, freeze them on a tray and when frozen, put them in a bag. On the day you want to serve them, bring a pot of lightly salted water to a boil and then add the frozen dumplings. Let simmer for about 20 minutes.
Hi I am in UK, Will these dumplings be ok to use for on top of a stew? I wonder if they will just fall apart if they are cooked in the stew? has anyone else tried this?xx
