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.
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
We all took a brief moment in the melting of that butter. I am so grateful for you. You're forever the MVP of TH-cam. Thank you for that quick moment to calmness. We all deserve it.
I am mostly German, and I used to take care of an elderly man that was also German . I like to cook so I thought I would treat him to some authentic Getman cuisine. So I made him some potato dumplings, from raw shredded potato and flour, stuffed them with some chopped ham and cooked them in with a boiled dinner of cabbage carrots, and onions. Then served them up with melted butter. Oh so delicious, but I haven't made them since because they were pretty labor intensive. But now I am inspired, and hungry so I might try again soon! 😆 🤣
@mo rsz I'm in Berlin and what I miss are really good potatoes .Nothing such as Chef John used here .Maybe different where you are. I was surprised way back in 1987 when I came to live and work here .Still searching :)..
I grew up helping Oma make klöße on holidays. She made the "long" version with raw and cooked potatoes. She always had to double the croutons because she knew I would eat half of them. No eggs or wheat flour here. Only potatoes, salt, potato starch and croutons. She would use 10# potatoes for our dinners. There were only 5 of us total, and her klöße were the size of softballs. Not kidding. We would also have turkey or roladen with gravy and red cabbage or würßing. She has been gone now 13 years, she would be proud to know I still make these once a year. I am going to try this version though, intrigued with the seasoning and especially the brown butter and crumbled crouton topping. And I will meditate as I watch the butter melt. Brilliant.
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!
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 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.
As a child I grew up in England and developed a love of dumplings; they have far too much disappeared from modern life, but their genius, their flavour, and their contribution to the dinner table; remain in the hearts of those who knew them so very long ago. Thank you for posting. :)
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!
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 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.
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.
So it's like this. I'm a native German and nothing makes me more happy than Kartoffelklöße by my grandma. I was so happy that the bread cubes weren't left out, and when you put in the egg...!! This is the secret to how I love Klöße the most! 😍😍💕👆
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!
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
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 made them this week!!! this was SO easy and insanely delicious. i couldn't stop eating the buttery croutons... luckily i saved just enough for the recipe :) i highly recommend making this! it also reheats really really well.
As a child my introduction to cooking on the stove, age 4-5, was making the croutons for this dish. And I got smacked a couple times for devouring the croutons and having to make them again. That's when I learned both self-control and just make extra for myself.
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.
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.
2.8M subscribers 🎉🎉 I have been subscribed to you for many years and it’s been so awesome to watch your channel grow as much as it has. Congratulations
@oldHarmony He has been sponsored by/working for AllRecipes.com for the past few years. Before the partnership, he had to produce more frequent videos to make a living, now he can focus on making fewer but higher quality videos (IMHO). Love me some Chef John! I agree with FitAngie that he is one of my favorites and I am glad to have seen his popularity rise on TH-cam!
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!
As a German I have never seen this version. In my family we make the dough only with potatoes and potato starch. No eggs and no flour. Just three parts mashed potatoes and one part potato starch. They have to be fluffy, spongy and rather light. You can also fry them instead of cooking them in water. Its fantastic!
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.
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.
@@chibanix92400 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.
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
When it comes to preparation, explaining all the flexible details, and then the final presentation, Chef John is the best on TH-cam - by far. He’s like combining Graham Kerr (The Galloping Gourmet) with Julia Child and Gordan Ramsay...then adding a healthy dose of dad jokes and cayenne pepper along the way. Classic.
I had these when I was in Germany and I initially thought they were scooped mashed potatoes until I tried one. I was really confused for a minute or two. They are still delicious though :)
They are DELICIOUS. I had them at a German christmas market and they were stuffed with some kind of sausage and covered in a sauteed apple/onion topping. It was out of this world.
@@lorrie2878 in the south of Germany they're nothing like mashed potatoes at all, they are more like tiny soft potatoes pieces with a slightly sticky potatoe matrix in between? I don't know how to explain lol but they're super delicious
In Austria we have these stuffed with a pork rind-like filling, Grammelknödel. You can get them in the freezer aisle and are awesome for a last minute dinner. I'm very thankful for the recipe, as I can't get these in the states.
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.
I would recommend you try doing Semmelknödel (german bread dumplings), they're absolutely delightful and very easy to make! Personally, I also like to switch the onion component for garlic, but both works.
Looks great, you should also try „Thüringer Klöße“ which are made with raw potatoes and have a bit more of a fluffy/spongy texture. They are best enjoyed with some braised red cabbage and braised meat with a brown gravy (like Rouladen).
My family made this while growing up. We always sautéed some onion to add to the bread cubes placed inside the dumpling. Yum! I like the idea of saving the brown butter to pour over cooked dumplings. Brown butter improves anything, savory or sweet!
the dough is very similar to what is used over here in Romania, but we make a sweet version with prunes/plums in the middle and roll them in a mixture of breadcrumbs and sugar after they finished cooking, we also make tiny balls with the leftovers, they're pretty good.
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.
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
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!
Hello from Germany! My mom used to cook Kartoffelklöße. She filled them with croutons and parsley. The seasoning included salt and nutmeg, nothing else. She would use the brown butter and Semmelbrösel (Breadcrumbs) to coat the Klöße. I suppose the filling was to add some more flavour and texture. I always enjoy watching your videos.
Scott Binnie American is his nationality not his ethnicity. I’m American but my grandfather was from Ireland. If I took a DNA test it would show Irish ancestry.
When I lived in Germany whenever I saw these on the menu I ordered them they were never the same but always delicious so excited to make this recipe and relive some memories
Sweden have to other simular variants One whit bacon named Piteå palt and one plane named kroppkakor. (kroppkakor can also have bacon in some places in Sweden.)
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.
@@barryirlandi4217 Oh yeah, my comment left that out. As Chef John demonstrated using butter you will want a dish that generates some sauce. Ideally roasted beef/pork/rabbit/veal - maybe chicken. Goulash is also possible. The classic really for my family is dumplings, cabbage and duck for Christmas or Eastern. And I mostly like Asian cuisine ;-)
Omg, it's my grandma's recipe!! Except for the breadcrumbs, memories of Thanksgiving meals,, roast duck, potato dumplings with duck grease, and sauerkraut. I gotta try these again, thanks!
Was sad because I thought there was no video today, and I would check tomorrow. Was literally putting my phone down to go to bed, but alas! Food wishes video must be watched!
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.
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.
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..😊
This is the earliest I have ever been able to see Chef John! Now I'll watch the video. They look good! I like the idea of bacon, either inside or on top, but still going to try the original - well Chefs original, first. You're sounding better John, hope you are feeling more like your old self?
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!
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
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!!!
Chef John is always unafraid of repeating the word "Balls" more than one time no matter what innuendo is involved. "Wet hands always make smooth balls." LOL
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.
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!
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.
Check out the recipe: www.allrecipes.com/Recipe/272184/German-Potato-Dumplings-Kartoffelkloesse/
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 .
Food Wishes just pierce the potatoes several times, either side. This will stop it exploding boiled or baked😘👌🏾
Does gluten-free flour work in this recipe?
@@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 :)
Semmelknödel for life!
Never trust a recipe for Klöße. Always go for the Knödel ones.
Semmelknödel!!
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.
American as Coney Island here...German food rocks!
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
That makes sense!
True story. As my mom got older she used croutons but still made great dumplings and rouladen.
Lol, when he said "But I'm sure there's a reason", I wasn't so sure there's a reason. Now I'm sorry I doubted, this is brilliant! Thx Daisy Jane.
Makes perfect sense!
@@AmericanSCPO Yes with Rouladen, that's how my mom made them, they go so great together!
We all took a brief moment in the melting of that butter. I am so grateful for you. You're forever the MVP of TH-cam. Thank you for that quick moment to calmness. We all deserve it.
I think you mean the Tony Shaloub of our TH-cam.
We're making plans to keep melting butter videos on hand to relieve all the stresses of modern life.
I am mostly German, and I used to take care of an elderly man that was also German . I like to cook so I thought I would treat him to some authentic Getman cuisine. So I made him some potato dumplings, from raw shredded potato and flour, stuffed them with some chopped ham and cooked them in with a boiled dinner of cabbage carrots, and onions. Then served them up with melted butter. Oh so delicious, but I haven't made them since because they were pretty labor intensive. But now I am inspired, and hungry so I might try again soon! 😆 🤣
Tips from a german here: Use starchy potatoes and if you find it, use potato flour instead of common wheat flour! Trust me, this is the real deal!
Seconded! Potato flour or starch is the way to go!
@@gozerthegozarian9500 potato starch for sure. his were too mushy.
Thank you
@mo rsz I'm in Berlin and what I miss are really good potatoes .Nothing such as Chef John used here .Maybe different where you are. I was surprised way back in 1987 when I came to live and work here .Still searching :)..
🥰🥰🥰
Sorry for the late upload, but we had modem issues, and this took forever to upload!
I guess it pays off working second shift. I love your videos!
Its okay, you can roast my potatoes any time
The melting stick of butter makes up for anything 😊
The butter was worth it
Better late than never, I don't mind if it's a bit late, when it's still a great recipe 👌
I grew up helping Oma make klöße on holidays. She made the "long" version with raw and cooked potatoes. She always had to double the croutons because she knew I would eat half of them. No eggs or wheat flour here. Only potatoes, salt, potato starch and croutons. She would use 10# potatoes for our dinners. There were only 5 of us total, and her klöße were the size of softballs. Not kidding. We would also have turkey or roladen with gravy and red cabbage or würßing. She has been gone now 13 years, she would be proud to know I still make these once a year. I am going to try this version though, intrigued with the seasoning and especially the brown butter and crumbled crouton topping. And I will meditate as I watch the butter melt. Brilliant.
In Germany we call this kind of Klöße "halbseidene Klöße" and they are the best!
I miss My Oma too!
Thank you for that story. I was very young when my German Grandmother died, but some of my Aunts carried on the family food traditions.
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.
@@arthas640 that last sentence makes me go melt butter as a therapy to calm down
"Panned fry with eggs in the morning" My soul... yearns...
Its called Gröstl
@@arthas640 haha 😀
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!
Chef John is freakin hilarious. Kinda like Garfield the cat giving recipes.
Yyyyyeeeeeeesssss
Yes!!!!!
I always imagine this as something Garfield would have watched on television. His favorite show. I feel like I am Garfield while watching it.
Hahaha true..
Every episode is about Lasagna
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!
_freshly-grated nutmeg_
[Jon Townsend liked that.]
He is to nutmeg what chef John is to cayenne after all..
I thought of him immediately :)
😂😂 Another "Townie" I see! 🤗
@Kathleen Palmer Me too :)
@@tammimacclellanheupel1517 So did I lol
I just discovered chef John. I absolutely adore his sense of humor and narration....
Better than that bing babish crap voice
He's awesome. And peaceful.
@@kukukukukuku7244 Hey now, no reason a person can't enjoy both! I'd love to see a collab between the two.
@@mittenista nope, the sound of trashish's voice is monotone bullshit.
He's the bomb, I made his Peruvian Turkey and slow cooked green beans this past t-giving, well, they were an absolute smash hit.
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.
As a child I grew up in England and developed a love of dumplings; they have far too much disappeared from modern life, but their genius, their flavour, and their contribution to the dinner table; remain in the hearts of those who knew them so very long ago. Thank you for posting. :)
the potato explosion and narration that followed made my day 😭🙌🏻 love your videos always!
@MorninG StaR
Um, why?
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!
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!
Thank you... I'll be trying this.
that sounds amazing!
I had them at a Cuban place and they were soooooo good! I would love to learn how to make them.
This! This sounds delicious, and I will be trying it!
😱😱😱😱😱
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.
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.
So it's like this. I'm a native German and nothing makes me more happy than Kartoffelklöße by my grandma. I was so happy that the bread cubes weren't left out, and when you put in the egg...!! This is the secret to how I love Klöße the most! 😍😍💕👆
Exactly! Those breadcrumbs are too yummy and making them is an enjoyable procedure with many 'quality tests' involved.
Is this low carb?
Unfortunately, no. Anything that tastes really good is not good for you, usually...#foodieproblems
Definitely no carb
Carbs dont count if you can see them
it has like 3 carbs
Don't do any type of potatoes on low carb or Keto..
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!
Hey!, I wasn't done watching the butter!!😠😂
😁lol
On mute
me too! I was like.. Hey!.
Same, I was watching it and feeling my troubles melt away.
@@syedrehanfida lol
I can't say it enough... I just love chef John and his amazing narratives. Sense of humor is terrific💖
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
In Poland we have sweet version of this dumplings - called 'Knedle' (with plum and sugar inside), topped with melted butter and breadcrumbs 😊
In slovenia too ;)
Damn it. Now I wanna try these. Is there a recipe in English somewhere? Thanks for sharing.
@@Greamzih th-cam.com/video/GElSD749ieM/w-d-xo.html
Germknödel
There's a Yugoslav version, too, called (warning: phonetic spelling approaching) Trechnay Knedlay. www.thespruceeats.com/croatian-plum-dumplings-recipe-1136803
I really needed that melting butter moment. Thanks, Chef.
I needed it after reading all the comments on how he made it wrong. Sheesh.
Me too. It was quite soothing.
You deserve it
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!
Watching the butter melt definitely helped me feel a lot better in LIFE. Thank you.
I made them this week!!! this was SO easy and insanely delicious. i couldn't stop eating the buttery croutons... luckily i saved just enough for the recipe :)
i highly recommend making this! it also reheats really really well.
As a child my introduction to cooking on the stove, age 4-5, was making the croutons for this dish. And I got smacked a couple times for devouring the croutons and having to make them again. That's when I learned both self-control and just make extra for myself.
I loved how you pronounced "Kartoffelklöße" in the beginning LOL
I'm from Germany and couldn't help but giggle , you're the best John!
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.
Nothing better that a new Food Wishes Video when being sick
Hope you feel better soon! :)
@@beautynspice84 Thank you
So you are not feeling good? I hope you get well soon!
ANA M PARSA Thank you. So many kind people in this community. That's actually really nice
A SHake oF caYyene pEppEr SHouLd HeLp
Yes that was relaxing, and my troubles did melt away.
Melting butter is my new screen saver.
Thanks chef
My oldest daughter made these for us this past weekend - 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 :)
An egg in the middle almost makes it a Scotch egg.
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.
yessssssssssss that's the way
This recipe already looked good to me. Slicing them and frying them sounds delicious.
2.8M subscribers 🎉🎉 I have been subscribed to you for many years and it’s been so awesome to watch your channel grow as much as it has. Congratulations
@oldHarmony He has been sponsored by/working for AllRecipes.com for the past few years. Before the partnership, he had to produce more frequent videos to make a living, now he can focus on making fewer but higher quality videos (IMHO). Love me some Chef John! I agree with FitAngie that he is one of my favorites and I am glad to have seen his popularity rise on TH-cam!
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!
As a German I have never seen this version. In my family we make the dough only with potatoes and potato starch. No eggs and no flour. Just three parts mashed potatoes and one part potato starch. They have to be fluffy, spongy and rather light. You can also fry them instead of cooking them in water. Its fantastic!
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.
Doing this next week with a curry, I'm so inspired. Thank you chef.
I think the perfect Kartoffelkloesse are made with both raw and cooked potatoes (equal parts). Makes them much stickier and perfect to absorb gravy.
Don't raw potatoes tend to have some kinds of toxins in them that become not a problem only after you cook them?
@@platypusperson100 they simmer for 20 min. So no problem with the raw potatoes
@@Preator1011 Ah gotcha, thanks.
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.
That's what we call "halb-halb" in Germany... we have dumplings made from raw potato, cooked potatos or 50/50 mix of both.
He is the best chef and funniest guy.
These with roast duck and braised red cabbage is my favourite meal. We made it with a creamy gravy with duck drippings. So good
A better way to make these is using corn or potatoe starch instead of flour. My Oma says that you should never use flour in your Kartoffelklöße.
That is right, you shouldn't
Germany was never a corn grower (before the 20 cent ) so flour was the choice
@@chibanix92400 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 :)
@@stefan1024 Und, mit salt und butter". HaHa!
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.
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
Everything you do is awesome. Love your voice and your little song at the end. Thank you!!
The humor is almost better than the food...almost! Such an enjoyable experience watching Chef John.
When it comes to preparation, explaining all the flexible details, and then the final presentation, Chef John is the best on TH-cam - by far. He’s like combining Graham Kerr (The Galloping Gourmet) with Julia Child and Gordan Ramsay...then adding a healthy dose of dad jokes and cayenne pepper along the way. Classic.
I’ve been to Frankfurt Germany! The beer is amazing! I’m going to make this tomorrow afternoon. 🌸
after a botched night of birthday cake making, this late upload made my night so much better.
I had these when I was in Germany and I initially thought they were scooped mashed potatoes until I tried one. I was really confused for a minute or two. They are still delicious though :)
What were they like? I have never had one
They are DELICIOUS. I had them at a German christmas market and they were stuffed with some kind of sausage and covered in a sauteed apple/onion topping. It was out of this world.
@@lorrie2878 in the south of Germany they're nothing like mashed potatoes at all, they are more like tiny soft potatoes pieces with a slightly sticky potatoe matrix in between? I don't know how to explain lol but they're super delicious
th-cam.com/video/kugHUpQZ_Yc/w-d-xo.html
In Austria we have these stuffed with a pork rind-like filling, Grammelknödel. You can get them in the freezer aisle and are awesome for a last minute dinner. I'm very thankful for the recipe, as I can't get these in the states.
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.
I'm up too late to not try making a midnight snack.
Perfect timing!
how the fuck is this a snack?
you eat one of those and its gonna keep you fed for like half a year lol.
I would recommend you try doing Semmelknödel (german bread dumplings), they're absolutely delightful and very easy to make! Personally, I also like to switch the onion component for garlic, but both works.
Looks great, you should also try „Thüringer Klöße“ which are made with raw potatoes and have a bit more of a fluffy/spongy texture.
They are best enjoyed with some braised red cabbage and braised meat with a brown gravy (like Rouladen).
I know these as Grüne Klöße.
My family made this while growing up. We always sautéed some onion to add to the bread cubes placed inside the dumpling. Yum! I like the idea of saving the brown butter to pour over cooked dumplings. Brown butter improves anything, savory or sweet!
the dough is very similar to what is used over here in Romania, but we make a sweet version with prunes/plums in the middle and roll them in a mixture of breadcrumbs and sugar after they finished cooking, we also make tiny balls with the leftovers, they're pretty good.
Some people make them with pitted sour cherries too. Cheers.
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.
Yeah they look kinda like ball shaped Kartoffelbrei instead of regular Klöße.
@@JustNatax3 Kulturbanause
The texture depends on the region. In Bavaria we usually use a mix of half cooked and half raw potatoes. So our Knödel is a lot more firm.
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
See: Lithuanian Zeppelins
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!
Hello from Germany! My mom used to cook Kartoffelklöße. She filled them with croutons and parsley. The seasoning included salt and nutmeg, nothing else. She would use the brown butter and Semmelbrösel (Breadcrumbs) to coat the Klöße. I suppose the filling was to add some more flavour and texture.
I always enjoy watching your videos.
Watching the butter meltaway with the relaxation that I cannot describe.
Yep, my wife is austrian/german and a good cook, as i am, or so people say , anyway you had me at potatoes as i am irish.
American *
Scott Binnie American is his nationality not his ethnicity. I’m American but my grandfather was from Ireland. If I took a DNA test it would show Irish ancestry.
Other than using all purpose flour instead of potatoe flour this is 100% how my Oma (Grandma) makes them. And minus the Cayenne for sure :D
When I lived in Germany whenever I saw these on the menu I ordered them they were never the same but always delicious so excited to make this recipe and relive some memories
Sweden have to other simular variants One whit bacon named Piteå palt and one plane named kroppkakor.
(kroppkakor can also have bacon in some places in Sweden.)
My grandmother made these with red cabbage sauerbraten and gravy. So delicious 😋 brings back great memories thanks.
"So what's the shell made of?"
"Carbs"
"What about the filling?"
"Carbs"
"Aaaand that garnish is....?"
"Carbs"
Its a sidedish. You usually eat Protein and veggies with it.
You are honestly the best, let’s just watch the stick of butter melt😂. Chef John knows we all need a good de stressing
th-cam.com/video/hoeijJkn00M/w-d-xo.html
when i watch your videos, i feel like im listening to an old friend or a really nice professor. please keep creating!
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.
So what, Sir would you eat it with??
@@barryirlandi4217 Oh yeah, my comment left that out.
As Chef John demonstrated using butter you will want a dish that generates some sauce. Ideally roasted beef/pork/rabbit/veal - maybe chicken. Goulash is also possible.
The classic really for my family is dumplings, cabbage and duck for Christmas or Eastern.
And I mostly like Asian cuisine ;-)
Omg, it's my grandma's recipe!! Except for the breadcrumbs, memories of Thanksgiving meals,, roast duck, potato dumplings with duck grease, and sauerkraut. I gotta try these again, thanks!
Was sad because I thought there was no video today, and I would check tomorrow. Was literally putting my phone down to go to bed, but alas! Food wishes video must be watched!
Same here Ashleigh! I was so happy!
Why alas? Alas is a sad word.
I would love to see chef john make middle eastern food..especially Syrian food since he kinda likes using Aleppo peppers😋
there are many middle eastern type recipes on the channel. check old videos.
There is a Muhamara recipe using Aleppo peppers.
th-cam.com/video/hoeijJkn00M/w-d-xo.html
I love you Chef John
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.
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.
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..😊
I Love these with Sauerbraten ❤️❤️❤️
..I hate Sauerbraten. Weihnachtsgans or Rinderrouladen is better x3
@@liuqmno3421 YOU DO REALLY??? 😲😏
@@liuqmno3421 Bitte, was?
That was my grandfather’s favorite meal - sauerbraten mit kartoffelkloesse (as I remember him saying it).
I always serve egg noodles with my sauerbraten with sweet and sour red cabbage on the side.
This is the earliest I have ever been able to see Chef John! Now I'll watch the video. They look good! I like the idea of bacon, either inside or on top, but still going to try the original - well Chefs original, first. You're sounding better John, hope you are feeling more like your old self?
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!
I could listen to you speak all day! You could literally narrate life and it would be so much better 😍
To calm my nerves lol. Watch butter melt. That was golden
Oktoberfest in March instead of September? Chef John, you're a genius!
Hey John, I made the creme fraiche!! Came out perfectly
Awesome! Congrats!
Creme fraiche🎶
Cafeteria fraiche.🎶
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
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!!!
Chef John is always unafraid of repeating the word "Balls" more than one time no matter what innuendo is involved. "Wet hands always make smooth balls." LOL
Yes the 5 year old in me was giggling like craziness.
You’re just too funny 😂
So refreshing to see someone laugh about their cooking. (And as always, looks great).
Hi John, have you ever heard of the spanish leche Frita? Its a dessert that looks interesting and tasty. Do you want to make it some day? 😁
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.
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!
You can also make them with a day old pretzels. (Brezenknödel) richtig gut :)
That was soothing staring at the melted butter 🤣🤣
It's dangerous to upload a savory dish like this at 2 in the morning
Ikr 😆 I'm hungry rt now
I love this man. His humor is second to none
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.