What would you eat these potato dumplings with? 🥔🥟Thank you Surfshark for sponsoring this video! Go to surfshark.deals/ANDONG and enter promo code ANDONG for 85% off and 3 months free.
British born girl with german mum here, Christmas starts in this English home tomorrow evening with bratwurst and sauerkraut. I think I will make the knoedel tomorrow as well as the usual mash and I will get my 92 year old mutti to make them. She loves cooking still and passing on food traditions to her family. Thanks for the reminder of this delicious dish from my childhood. Frohes Fest!
I had these some years back, my German neighbor brought some over for Christmas. And while good, I loved them the next day sliced and fried in a little butter.
Every time I visit Franconia, I try to eat as much schäufele with knödel as I can. The trick is to use the knödel to soak up all the sauce from the schäufele. SO GOOD.
As you mention bread: there are actually also bread dumplings that are very popular in some regions of Germany. They are made with dry bread bits soaking in warm milk with onions parsley and nutmeg then rolled into dumplings (or not >:) super easy cheat trick is to bake them as one in the oven and cut slices off instead makes them idiot proof). They got texture, sponginess and taste awesome. I know some familys literally fight over which ones are better, the Semmelknödel or the Kartoffelknödel :'D
@@jankubat2694 Czechia is just next to Germany. Its just a different name for more or less the same thing. Even the name knedlik sounds very close to Knödel.
You have it all wrong. Kloesse are made this way: One peels and cooks 1/3 of your potatoes and when done mash them. Then you grate 2/3 of the potatoes, squeeze through a cloth Into a bowl and save the starch. Pour thexwater out. Then you mix the mashed and the raw potatoes together. In the meantime you have made the croutons and put them in the middle of the dumplings and make sure the water is boiling when you put them in. Simmer for 20 minutes, and voila, they are ready to eat with meat and lots of gravy.
@@HannahLeeUCLA Fresh with the seed removed (obviously) and replaced with a sugar cube. Dough was made differently though, so it was paler and sweeter than Andong's recipe.
My favourite version of these is - Cylinders or logs rather than balls, firm but slightly crumbly, you have to be able to taste mainly the potato. And over them goes melted butter and a mix of fine sugar and ground poppy seeds. That's it. Simple, but perfect.
Sadly I haven't found any potatoes in America that quite matches, the closest is Yukon golds, but those are little more waxy, and the most popular here, the russet, is way to mealy, and has a papery skin. But I will have to try with a few varieties here and see if any match close enough.
If you try it on a cheap induction stove and it falls apart, this is normal, the cheaper ones vibrate a lot. They also cause boiled eggs to crack sometimes. A workaround it to put a cloth on the bottom of the pot.
Fellow German here, love to see the Maggi seasoning featured - it's a must have in any German kitchen - I still have no idea what it is other than you put it on food and it tastes good.
So, im from the region of Franconia or Franken. We and the Thüringen Region enjoy Klöße made from entirely / mostly raw potatos. The result is imho the best texture and none of the Knödel in germany can compete. I have eaten northern german knödel (like yours) in some very good restaurants and let me tell you... they can't compete with the raw ones. We call the rest of germanys Knödel jokingly as "Canonballs" because of the rubbery dense texture, our raw Klöße are fluffy and soak up gravy like a vacuum cleaner. Recipes between Thüringen and Franken do vary but usually they are either made 100% with raw potatoes or with 10-20% cooked potatos ( but still commonly considered raw Klöße ). Please do try them out @mynameisandong , I strongly believe they will change your opinion on what a Kloß / Knodel should be :)
I was just about to write a similar comment. I grew up in the thuringian forest and whinced when he brought out the egg yolks. These are pretty much just oversized gnocchi.
@@zephiask1758 about 1/3 of the total potato mass is actually boiled, look for "thuringian potato dumplings", thats what they are usually called on germany aswell (Thüringer Klöße).
I love to see this, because a few months ago I spent a week just experimenting with potato dumpling recipes. I made a spreadsheet of different proportions of potato/starch or potato/flour, simmered and simmered+fried in butter, noting the texture differences (and some extra experiments with different shapes, noting the cooking times). It was really interesting, I learned a lot, but I was so full of potato dumpling samples that I only made a full dish for dinner a couple times, with cabbage, onion, and gravy
Since you've made potato dumplings plenty of times already(i'm just about to try it my 1st time) - would you say it's necessary to score & boil the potatoes with the skin on, or could i just go ahead & peel the potatoes before boiling?
@@the503creepout7 I've done it both ways and baking and none totally changed the outcome. I just maybe used slightly more or less starch to get the desired consistency, based on how dry they were. I'd say do it whatever way is easiest for you
I like my knödel on the denser side, and even more when fried up the next day in butter with onions and some sausage. Opa used to make this for lunch for me while Oma took my sister shopping. Serve it up with some curry ketchup and life was good.
Here in Poland we have many types of knedle(Potato Dumplings). My favorite one are with minced meat inside but we have sweet ones too and cheesy one too xD
@@MimiGrimminnelli thanks! I know them already :D I'm from northern germany. The thing that comes to my mind is Mehlpütt, which is my mom's comfort food of choice :D It's like Dampfnudeln but not in that shape
Nice recipe! In the Chiloé Island (south of Chile) there's a similar recipe with boiled potatoes and raw potatoes called "milcao", this dough is usually filled with pieces of "chicharrón" (fried pieces of pork), and can be cooked in the oven or deep fried, i prefer the last one :P
It might sound strange to some, but my German family has always been Knödel-free. We didn’t even eat Germknödel. The very first time I had them was in my school‘s canteen, if you don’t count Gnocchi. Love your idea of using Panko crumbs 😊
I’ve been looking for a recipe for these “klöse” and damn if you didn’t deliver. This is the staple of our traditional German Abendessen.. a nice roast with klöse und Karotten. Thanks for allowing me to bring a little Germany back to TX.
I fill them with roasted bread cubes. My trick to avoid them breaking up while cooking (besides keeping the water temperature below boling) put a table spoon of potato starch into the cooking water.
We do half and half with starchy white potatoes. My aunt puts them into a bucket and adds a "Schwefelstäbchen" - a small matchstick size piece of sulphur. It helps to keep the potatoes nice and white. I've never seen Kartoffelklöße made with yellow potatoes.
This makes me pine for another vacation in Munich. Unfortunately, it's been several years, but I used to go to Augustiner am Platzl and I'd have a weissbier with a pork loin steak that was covered in gravy and had two kartoffelknodel with it. Talk about comfort food...
Good video nice to see the classic's made with the optional tweaks you gave. My Oma used breadcrumbs made from stale brotchen with crispy bacon blitzed to a crumb in the mini chopper for her topping. Never thought of using panko, guess her wooden spoon method drummed her method in pretty deep. Oma normally made ethier a creamy peppercorn sauce or a creamy herb sauce, normally dill. Thanks for the recipe and the fond memories that it brought back. Take care, God bless one and all.
My mother in law makes these all the time. I LOVE the texture of them it is so satisfying! Problem is she always makes them the size of tennis balls so you have one then have to contemplate if you can physically manage another ball of potato in your stomach for the rest of the afternoon.... So worth it though thanks for sharing a recipe. We will probably have them on new year's Day with sauerbraten. Have a lovely Christmas!
Oh great, now I have to go buy a potato ricer 😅. Looks like a great recipe, and I really like the Panko bread crumb idea. That said, as an American living in Austria for 21 years I have to admit I have yet to meet a Knödel I didn't like. Kartoffel or otherwise.
This is quite different from the West-Norwegian variety, where 3/4 of the potatoes are grated raw, used as is without washing out and concentrating the starch, and the binder is barley- and a little wheat-flour. You don't have to go very far south in Norway before there's more influence from the German variety, ie. for instance the starch from the raw grated potatoes are washed, settled and re-introduced. On the other hand, if you go further north along the coast you'll suddenly get some interesting varieties, for example there's one small town known for mixing ground-up fish-meat into it.
Fantastic pronunciation! I love your cooking technique for removing the skins.. I generally cook the potatoes the day before and then cool them overnight. This does two things. It creates resistent starch and dries them out as well. But for those days where we are craving potato dumplings on the same day, I am going to give your technique a whirl. Roladen and dumplings go hand in hand. I also makes more than needed because there is nothing better than sliced and pan fried potato dumplings!
My Tante used make these with butter fried croutons placed in the middle before simmering and then served with a beef goulash over the top….this was one of my absolute favorites as a kid
Never had the Kartoffelknödel but had some type of Knödel in Prague a couple of years ago with some jus, liver paté and some berry jam. It's more like a breadknödel but my god that was delicious. Think I'm going to make these ones sometime as well. Think they'd really go well with anything where you'd normally use mashed potatoes but I think a dish with these dumplings with a mushroom and (proper French) crème fraiche will be the bomb. Essentially just a Pilzen Spätzle but replacing the Spätzle.
i went on my 15's to bayern for 2 months. Since then i've been wondering how those strange potato gnochi-like balls where called. Not only i know the name now but i can cook and taste them again. Thank you andong.
They're called either (Kartoffel-)Knödel or (Kartoffel-)Klöße, usually depending on region. And a lot of local people will put croutons (i.e. cubed butter-fried white bread) inside them as they are rolled and then cooked.
When I interned at the Hawaiian Volcano Observatory, there was a scientist there who would, as a matter of cultural exchange, make HIS interns (the ones working in geophysics/geodesy) from around the world throw a lunch party with food from their home country - this was the first time I became aware of these knödel when a couple of German interns made them for everyone. But the ones they made were a little bit crispy on the outside, and melt-in-your-mouth smooth in the middle. Really delicious. Every time I think I can't love potatoes more, I try a new potato dish that increases my appreciation for the humble spud. They are the ultimate staple, more versatile that basically any other ingredient. Our society owes a tremendous debt to the generations of Incas who spent thousands of years selectively breeding potatoes, taking them from the fairly toxic Solanum species that grew wild across the Andean highlands of present-day Bolivia and Peru, and turning them into the amazing staple food they are today, relied upon by over a billion people as their main source of carbohydrates. Where would Indian food be without aloo gobi...or Irish food be without colcannon...or Turkish food be without patatesli gözleme? Where would FAST FOOD be worldwide without french fries (an invention of Belgian origin)? So much amazing food, all dependent on the... >>> _PO-TA-TO (boil 'em, mash 'em, stick 'em in a stew!)._
Kartoffelknödel - okay. But I preferSemmelknödel (dumplings made with bread). I eat them nearly every christmas since come years. Mostly with duck, red cabbage with apple and an orange sauce.
You need to read up on "kroppkakor", "kams", "palt", and other Swedish things. December 25:th, for lunch, it's blood-dumplings fried up with milk. Served with lingonberry jam, of course. Welcome to Sweden! The north of Sweden...
Auf den Trick die Schale vor dem Kochen einzuschneiden und anschießend abzuschrecken wäre ich im Leben nicht gekommen. Nie wieder verbrannte Griffels :D Danke für den Tip Andong
I actually ate some of them in the local restaurant in Nuremberg. Ever since I really wanted to learn how to make them. Thanks for the quality content.
I remember loving these at the mensa at Uni Saarland, and of course at many restaurants around the country too. Probably the best ones I ever had were at a small restaurant in Füssen, came as a side with Schweineshaxen, somehow felt both airy and substantial at the same time. Looking forward to trying this recipe!
Hm... My wife always adds a bit of semolina to the dought. And since we had the most amazing kartoffelknoedel in a restaurant in Steinbach-Hallenberg, we also add at least one piece (but of more) of crispy bacon cubes to the inside.
a personal favourite my Saarland side of the family always made was filled Knödel. Usually mixture of meats and leberwurst in the middle and then you cut them in half while hot and drizzle some hot fat over it. healthy? certainly not but the sizzlign and taste is SO good
Wir machen jedes Jahr grüne Klöße selbst. Die macht man nochmal etwas anderes.Wir haben extra so eine alte "kloßpresse" (ka wie es heißt,ich glaube sowas gibt es gar nicht mehr zu kaufen) die presst die Kartoffeln richtig zu einer großen trockenen Form zusammen. Die Klöße an sich machen wir viel größer.
MSG in Kartoffelknödel?!?! 😳 Garlic thyme butter on top? 😳😳 PANKO breadcrumbs over it? 😳😳😳 Never heard about that and no German grandma would ever do this...
I would add one more step, after poaching them I would drip dry them and then drop them into a hot pan with butter, and brown them on the bottom. Serve with sour cream and pickled onions. mmm
These look delightful. I'll probably just my food mill rather than getting a ricer to ensure fine mash, but I think this tool is even less common now. Looking forward to trying it, especially since my area just got a sudden cold snap.
I'm definitely biased in saying this, but the Czech Dessert version is better. You take the potato dough and wrap it around a pitted plum that you put a spoonful of sugar into and you boil that and it's just such a perfect treat.
Ich liebe Kartoffelklöße! Habe einmal versucht sie selber zu machen und bin leider gescheitert. Mit deinem Rezept traue ich mich vielleicht nochmal Ran.
Visiting Austria for Christmas. I tried those, they are delicious but there is another variety made with bread. Hopefully, you will do these recipe in the future as well
This looks great! Question: your video showed you used two egg yolks, but your instructions in you recipe state to use three egg yolks. Which one is it?
Thank you for the vid mein Meister, I wanted to join the Christmas time in Fulda, but had to stay in Spain... Schade, aber zumindest sehe ich schöne Erinnerungen hier! Frohe Weihnachten und ein erfolgreiches 2023!
Ashkenazi Jew here, descended from eastern European immigrants I take it you've heard of kneidelach? (Or "kneidels" for short, also called matzo balls.) There seems to be a common thread between these dishes that goes deeper than the name. Kneidels are matzo meal (finely-pulverized matzo crumbs) dumplings held together with egg, chicken fat, seasoned with salt, pepper and leavener. Served in a light chicken broth with carrots, celery and maybe parsnip. I imagine eastern European Jews adapting Christian dishes with their kosher ingredients. Butter is not used in kneidels so as to avoid mixing dairy and meat, which would be a violation of kosher dietary laws. But honestly, subbing butter for chicken fat (schmaltz) is hardly a sacrifice.
Im from German and I love to eat my Klöse with gravy on top, a Sauerbraten and warm carrot salad. But I think you made a small mistake, what you cook are "Klöse". When we say "Knödel" we mean semmelknödel or bread dumplings, which makes a difference in taste.
Damn we have the "Maggi" products here in Italy and I've always assumed it was an italian company. Anyone call it with soft g, the first letter of "joke") Went to search about it when you called it MAGGI with hard G. It comes out it's a swiss company named after a swiss guy with first names definitely not italians (Julius Michael Johannes), born in Frauenfeld, definitely on the german side of switzerland So I thought it was an error, but it turns out it is probably actually called like you did!
![[LIVE] : ONE ลุมพินี 89 | คู่เอก "ยอดไอคิว vs คิริลล์"](http://i.ytimg.com/vi/Z3vYkHJ_5Ig/mqdefault.jpg)
What would you eat these potato dumplings with? 🥔🥟Thank you Surfshark for sponsoring this video! Go to surfshark.deals/ANDONG and enter promo code ANDONG for 85% off and 3 months free.
yes
ranch dressing
Thank You for another great Recipe Andong!
Schweinsbraten of course 😉
Some kind of vegetable, maybe carrots or schwarzwurzel/ salsify.
British born girl with german mum here, Christmas starts in this English home tomorrow evening with bratwurst and sauerkraut. I think I will make the knoedel tomorrow as well as the usual mash and I will get my 92 year old mutti to make them. She loves cooking still and passing on food traditions to her family. Thanks for the reminder of this delicious dish from my childhood. Frohes Fest!
What time would you like your additional dinner guests to arrive?
Cheers M8, merry Christmas and guten Rutsch^^
German cuisine is criminally underrated. Delicious!
I had these some years back, my German neighbor brought some over for Christmas. And while good, I loved them the next day sliced and fried in a little butter.
Yes! That's how they taste the best. Even better when you also fry some onions with them.
Oh yeah man, thats the way. The leftover Knödel always get sliced up and fried with some herb butter the next day
when you fry them you can also add cinamonn and sugar for a sweet version
They're even better fried in goose fat instead of butter.
Every time I visit Franconia, I try to eat as much schäufele with knödel as I can. The trick is to use the knödel to soak up all the sauce from the schäufele. SO GOOD.
Love them with cubed toasted sourdough bread inside. My grandma used to make it that way. Also the perfect side for some braune Soße
As you mention bread: there are actually also bread dumplings that are very popular in some regions of Germany. They are made with dry bread bits soaking in warm milk with onions parsley and nutmeg then rolled into dumplings (or not >:) super easy cheat trick is to bake them as one in the oven and cut slices off instead makes them idiot proof).
They got texture, sponginess and taste awesome. I know some familys literally fight over which ones are better, the Semmelknödel or the Kartoffelknödel :'D
That's basically Czech Karlovarský knedlík.
@@jankubat2694 Czechia is just next to Germany. Its just a different name for more or less the same thing. Even the name knedlik sounds very close to Knödel.
You have it all wrong. Kloesse are made this way: One peels and cooks 1/3 of your potatoes and when done mash them. Then you grate 2/3 of the potatoes, squeeze through a cloth Into a bowl and save the starch. Pour thexwater out. Then you mix the mashed and the raw potatoes together. In the meantime you have made the croutons and put them in the middle of the dumplings and make sure the water is boiling when you put them in. Simmer for 20 minutes, and voila, they are ready to eat with meat and lots of gravy.
The only thing better than Knödel for Christmas dinner is having leftover Knödel that you can slice into thick discs and fry in butter till crispy
My Oma used to make apricot-centred knödel. They were the best.
With dried apricots or fresh?
@@HannahLeeUCLA Fresh with the seed removed (obviously) and replaced with a sugar cube. Dough was made differently though, so it was paler and sweeter than Andong's recipe.
I guess like a Germknödel?
My family likes it with "Blutwurst" inside. It's also damn good
My favourite version of these is - Cylinders or logs rather than balls, firm but slightly crumbly, you have to be able to taste mainly the potato. And over them goes melted butter and a mix of fine sugar and ground poppy seeds.
That's it. Simple, but perfect.
South west German with Bavarian roots here, my Grandma taught me that Klöße are done when they float to the surface.
This is a fav here as a German-American. Best potato dish of all time even and I don't say that lightly.
Sadly I haven't found any potatoes in America that quite matches, the closest is Yukon golds, but those are little more waxy, and the most popular here, the russet, is way to mealy, and has a papery skin. But I will have to try with a few varieties here and see if any match close enough.
If you try it on a cheap induction stove and it falls apart, this is normal, the cheaper ones vibrate a lot. They also cause boiled eggs to crack sometimes. A workaround it to put a cloth on the bottom of the pot.
Fellow German here, love to see the Maggi seasoning featured - it's a must have in any German kitchen - I still have no idea what it is other than you put it on food and it tastes good.
I find it absolutely disgusting, but if you want everything to taste the same, go for it. 😅
@@philippdrescher6012
Uuurghh, you don't like deutsche Maggi-Würze?? Du Ungeheuer!! 😳😰😅
MAGGI rules!
Ich stimme zu !
I spent a semester in Germany, and the university I was at served these on Nikolaustag, and they were by far the best food they ever served
University food is so mid tho i Hope you also experienced some good Restaurants and beergardens aswell
So, im from the region of Franconia or Franken. We and the Thüringen Region enjoy Klöße made from entirely / mostly raw potatos. The result is imho the best texture and none of the Knödel in germany can compete. I have eaten northern german knödel (like yours) in some very good restaurants and let me tell you... they can't compete with the raw ones. We call the rest of germanys Knödel jokingly as "Canonballs" because of the rubbery dense texture, our raw Klöße are fluffy and soak up gravy like a vacuum cleaner. Recipes between Thüringen and Franken do vary but usually they are either made 100% with raw potatoes or with 10-20% cooked potatos ( but still commonly considered raw Klöße ).
Please do try them out @mynameisandong , I strongly believe they will change your opinion on what a Kloß / Knodel should be :)
I was just about to write a similar comment. I grew up in the thuringian forest and whinced when he brought out the egg yolks. These are pretty much just oversized gnocchi.
How is the recipe?
Looking for franconian knödel I still find recipies that demand cooking the potatoes before
@@zephiask1758 about 1/3 of the total potato mass is actually boiled, look for "thuringian potato dumplings", thats what they are usually called on germany aswell (Thüringer Klöße).
I love to see this, because a few months ago I spent a week just experimenting with potato dumpling recipes. I made a spreadsheet of different proportions of potato/starch or potato/flour, simmered and simmered+fried in butter, noting the texture differences (and some extra experiments with different shapes, noting the cooking times). It was really interesting, I learned a lot, but I was so full of potato dumpling samples that I only made a full dish for dinner a couple times, with cabbage, onion, and gravy
｢スペース｣を｢ステース｣って
youtubeei.com/watch?v=bZ1R9d576IR
さとみくんの『1マスだけで生活』ハマりました、笑
Since you've made potato dumplings plenty of times already(i'm just about to try it my 1st time) - would you say it's necessary to score & boil the potatoes with the skin on, or could i just go ahead & peel the potatoes before boiling?
@@the503creepout7 I've done it both ways and baking and none totally changed the outcome. I just maybe used slightly more or less starch to get the desired consistency, based on how dry they were. I'd say do it whatever way is easiest for you
I like my knödel on the denser side, and even more when fried up the next day in butter with onions and some sausage. Opa used to make this for lunch for me while Oma took my sister shopping. Serve it up with some curry ketchup and life was good.
Here in Poland we have many types of knedle(Potato Dumplings). My favorite one are with minced meat inside but we have sweet ones too and cheesy one too xD
What do you put into the sweet ones? I grew up only eating the savoury ones
@@luminalichtenengel7601 The most popular are plums or strawberry.
@@Haroumi huh, I can imagine the plum version. I will definitely try it sometime! :)
@@luminalichtenengel7601 If you‘re into plums check out Buchteln from Southern Germany or Germknödel too.
@@MimiGrimminnelli thanks! I know them already :D I'm from northern germany. The thing that comes to my mind is Mehlpütt, which is my mom's comfort food of choice :D It's like Dampfnudeln but not in that shape
Nice recipe! In the Chiloé Island (south of Chile) there's a similar recipe with boiled potatoes and raw potatoes called "milcao", this dough is usually filled with pieces of "chicharrón" (fried pieces of pork), and can be cooked in the oven or deep fried, i prefer the last one :P
AAALDA andong, da haschte nen teil von mein herz getroffen, bin mit Knödel aufgewachsen und sind immer noch mein Lieblings essen.
It might sound strange to some, but my German family has always been Knödel-free. We didn’t even eat Germknödel. The very first time I had them was in my school‘s canteen, if you don’t count Gnocchi.
Love your idea of using Panko crumbs 😊
I’ve been looking for a recipe for these “klöse” and damn if you didn’t deliver. This is the staple of our traditional German Abendessen.. a nice roast with klöse und Karotten. Thanks for allowing me to bring a little Germany back to TX.
I fill them with roasted bread cubes. My trick to avoid them breaking up while cooking (besides keeping the water temperature below boling) put a table spoon of potato starch into the cooking water.
We do half and half with starchy white potatoes. My aunt puts them into a bucket and adds a "Schwefelstäbchen" - a small matchstick size piece of sulphur. It helps to keep the potatoes nice and white. I've never seen Kartoffelklöße made with yellow potatoes.
thank you, my grandmother has tried to make these for the past 70 years and was convinced these were impossible to make
This makes me pine for another vacation in Munich. Unfortunately, it's been several years, but I used to go to Augustiner am Platzl and I'd have a weissbier with a pork loin steak that was covered in gravy and had two kartoffelknodel with it.
Talk about comfort food...
Good video nice to see the classic's made with the optional tweaks you gave. My Oma used breadcrumbs made from stale brotchen with crispy bacon blitzed to a crumb in the mini chopper for her topping. Never thought of using panko, guess her wooden spoon method drummed her method in pretty deep. Oma normally made ethier a creamy peppercorn sauce or a creamy herb sauce, normally dill. Thanks for the recipe and the fond memories that it brought back. Take care, God bless one and all.
My mother in law makes these all the time. I LOVE the texture of them it is so satisfying! Problem is she always makes them the size of tennis balls so you have one then have to contemplate if you can physically manage another ball of potato in your stomach for the rest of the afternoon.... So worth it though thanks for sharing a recipe.
We will probably have them on new year's Day with sauerbraten. Have a lovely Christmas!
Oh great, now I have to go buy a potato ricer 😅. Looks like a great recipe, and I really like the Panko bread crumb idea. That said, as an American living in Austria for 21 years I have to admit I have yet to meet a Knödel I didn't like. Kartoffel or otherwise.
potato ricers are the bomb when it comes to making ordinary mashed potatoes, too. I have never regretted acquiring one!
Knödel and Maggi! It doesn't get any more German than that :D
Merry Christmas to us all ^^
This is quite different from the West-Norwegian variety, where 3/4 of the potatoes are grated raw, used as is without washing out and concentrating the starch, and the binder is barley- and a little wheat-flour. You don't have to go very far south in Norway before there's more influence from the German variety, ie. for instance the starch from the raw grated potatoes are washed, settled and re-introduced. On the other hand, if you go further north along the coast you'll suddenly get some interesting varieties, for example there's one small town known for mixing ground-up fish-meat into it.
Fantastic pronunciation! I love your cooking technique for removing the skins.. I generally cook the potatoes the day before and then cool them overnight. This does two things. It creates resistent starch and dries them out as well. But for those days where we are craving potato dumplings on the same day, I am going to give your technique a whirl. Roladen and dumplings go hand in hand. I also makes more than needed because there is nothing better than sliced and pan fried potato dumplings!
My Tante used make these with butter fried croutons placed in the middle before simmering and then served with a beef goulash over the top….this was one of my absolute favorites as a kid
A classic company to a roast and gravy as well.
We had them for christmas eve with roast venison and brusselsprouts.
Never had the Kartoffelknödel but had some type of Knödel in Prague a couple of years ago with some jus, liver paté and some berry jam. It's more like a breadknödel but my god that was delicious. Think I'm going to make these ones sometime as well. Think they'd really go well with anything where you'd normally use mashed potatoes but I think a dish with these dumplings with a mushroom and (proper French) crème fraiche will be the bomb. Essentially just a Pilzen Spätzle but replacing the Spätzle.
The Czechs are masters at this. So many different types!
@@lypanov yeah, love it!
@@lypanovfranconian potato dumplings are the best tho 😌
i went on my 15's to bayern for 2 months. Since then i've been wondering how those strange potato gnochi-like balls where called. Not only i know the name now but i can cook and taste them again. Thank you andong.
You went to Bayern when you were 15?
@@VoIcanoman in a student exchange
They're called either (Kartoffel-)Knödel or (Kartoffel-)Klöße, usually depending on region. And a lot of local people will put croutons (i.e. cubed butter-fried white bread) inside them as they are rolled and then cooked.
Side note to the side note, if you use more than a 2:1 ratio raw to cooked potatoes, you are actually making 'Thüringer Klöße'.
When I interned at the Hawaiian Volcano Observatory, there was a scientist there who would, as a matter of cultural exchange, make HIS interns (the ones working in geophysics/geodesy) from around the world throw a lunch party with food from their home country - this was the first time I became aware of these knödel when a couple of German interns made them for everyone. But the ones they made were a little bit crispy on the outside, and melt-in-your-mouth smooth in the middle. Really delicious.
Every time I think I can't love potatoes more, I try a new potato dish that increases my appreciation for the humble spud. They are the ultimate staple, more versatile that basically any other ingredient. Our society owes a tremendous debt to the generations of Incas who spent thousands of years selectively breeding potatoes, taking them from the fairly toxic Solanum species that grew wild across the Andean highlands of present-day Bolivia and Peru, and turning them into the amazing staple food they are today, relied upon by over a billion people as their main source of carbohydrates. Where would Indian food be without aloo gobi...or Irish food be without colcannon...or Turkish food be without patatesli gözleme? Where would FAST FOOD be worldwide without french fries (an invention of Belgian origin)? So much amazing food, all dependent on the... >>> _PO-TA-TO (boil 'em, mash 'em, stick 'em in a stew!)._
"But the ones they made were a little bit crispy on the outside"
-- Sounds like they could have been Kroketten (croquettes) instead?
i prefer semmelknödel over kartoffelknödel. especially with bretzel and parsley
Kartoffelknödel - okay. But I preferSemmelknödel (dumplings made with bread). I eat them nearly every christmas since come years. Mostly with duck, red cabbage with apple and an orange sauce.
in scandinavia we put pork, like bacon in them, so it have a meaty core, and we eat them with a cream gravy
We do this also but with Semmelknödel (dumplings made with dry milk bread called semmel or weckle)
Was surprised that this wasn't part of your soup series, since they're so similar to matzah balls (in Yiddish, kneydl קניידל).
I'm not sure they'd hold shape in a soup tho ^^"
You need to read up on "kroppkakor", "kams", "palt", and other Swedish things. December 25:th, for lunch, it's blood-dumplings fried up with milk. Served with lingonberry jam, of course. Welcome to Sweden! The north of Sweden...
im gonna go to make the right now . The new winter favorite
Potatoes do it all. Got to love them.
The half and half technique also works well with latkes.
My Omi would put home made toasted croutons on the inside. So good, but definitly makes them more of a “fall apart” risk at the simmering stage.
Knödel is one of my favorite German foods, with gravy 😋
They vaguely remind me of Pyzy from Poland which are similar but are usually stuffed with pork or turkey
Is that a silesian food?
Auf den Trick die Schale vor dem Kochen einzuschneiden und anschießend abzuschrecken wäre ich im Leben nicht gekommen.
Nie wieder verbrannte Griffels :D
Danke für den Tip Andong
I actually ate some of them in the local restaurant in Nuremberg. Ever since I really wanted to learn how to make them. Thanks for the quality content.
Amazon when you want it faster. They were so good. I had Pain made 12.
I remember loving these at the mensa at Uni Saarland, and of course at many restaurants around the country too. Probably the best ones I ever had were at a small restaurant in Füssen, came as a side with Schweineshaxen, somehow felt both airy and substantial at the same time. Looking forward to trying this recipe!
I like my Knödel small, silky smooth on the inside and a little bit bouncy too!
if you dont eat them completely. cut them into 1,5 cm thick stripes and roast them in butter. trust me
Hm... My wife always adds a bit of semolina to the dought. And since we had the most amazing kartoffelknoedel in a restaurant in Steinbach-Hallenberg, we also add at least one piece (but of more) of crispy bacon cubes to the inside.
Happy Christmas!!
a personal favourite my Saarland side of the family always made was filled Knödel. Usually mixture of meats and leberwurst in the middle and then you cut them in half while hot and drizzle some hot fat over it. healthy? certainly not but the sizzlign and taste is SO good
Wir machen jedes Jahr grüne Klöße selbst. Die macht man nochmal etwas anderes.Wir haben extra so eine alte "kloßpresse" (ka wie es heißt,ich glaube sowas gibt es gar nicht mehr zu kaufen) die presst die Kartoffeln richtig zu einer großen trockenen Form zusammen. Die Klöße an sich machen wir viel größer.
Amusingly while it would seem like nonsense knodel are actually (like gnocchi) a very healthy choice.
Its healthy as in minimal ingredients but its still füll carbs tho too many and it becomes unhealthy xd
MSG in Kartoffelknödel?!?! 😳
Garlic thyme butter on top? 😳😳
PANKO breadcrumbs over it? 😳😳😳
Never heard about that and no German grandma would ever do this...
I would add one more step, after poaching them I would drip dry them and then drop them into a hot pan with butter, and brown them on the bottom. Serve with sour cream and pickled onions. mmm
This recipe looks really fun and so less messy than gnocchi
These look delightful. I'll probably just my food mill rather than getting a ricer to ensure fine mash, but I think this tool is even less common now. Looking forward to trying it, especially since my area just got a sudden cold snap.
Have you tried baking the potatoes rather than boiling? Works great for gnocchi for that perfect dry fluffy potato.
Just in time for tomorrow's Knödel & Krustenbraten dinner
Any tips on how to best make these fully plant-based?
We also eat these in Poland and we call them the same (knedel or knedle in plural)
Thats probably because its a German food 😂 i Like polish piroggis very much tho thats a traditional polish dish for me
Can you make these a day or two ahead of time, and how do you reheat them?
I have eaten tehm with baked pork ao instead of the butter-i assume baking "juices" work
Wird es heute auch bei uns geben. Frohe Weihnachten 😍
I'm definitely biased in saying this, but the Czech Dessert version is better. You take the potato dough and wrap it around a pitted plum that you put a spoonful of sugar into and you boil that and it's just such a perfect treat.
We also have that in Bavaria, seems Like that knöddel isnt Just chzec but more Like chzec/austrian/bavarian
Ich liebe Kartoffelklöße! Habe einmal versucht sie selber zu machen und bin leider gescheitert. Mit deinem Rezept traue ich mich vielleicht nochmal Ran.
Visiting Austria for Christmas. I tried those, they are delicious but there is another variety made with bread. Hopefully, you will do these recipe in the future as well
Semmelknödel!
I’m Irish and German and my parents always made these with blood pudding.
Oohlala! Looks like they would go well with prime rib and simple greens.
This looks great! Question: your video showed you used two egg yolks, but your instructions in you recipe state to use three egg yolks. Which one is it?
Ah, I am from a region in Austria that is famous for Knödel. My faves are the ones filled with Grammeln (Grieben in germany german)
Thank you for the vid mein Meister, I wanted to join the Christmas time in Fulda, but had to stay in Spain... Schade, aber zumindest sehe ich schöne Erinnerungen hier! Frohe Weihnachten und ein erfolgreiches 2023!
Schaut gut aus, aber ich bleibe Team Semmelknödel😍🙈
Nice recipe. I prefer the half and half variant due to the slightly raw potato taste and texture in the final result.
There are many varieties of Maggi Seasoning. Which one did you use? Thanks!
German pro tip: Just boil them until they float on the surface. That's when they're done.
Ashkenazi Jew here, descended from eastern European immigrants
I take it you've heard of kneidelach? (Or "kneidels" for short, also called matzo balls.)
There seems to be a common thread between these dishes that goes deeper than the name.
Kneidels are matzo meal (finely-pulverized matzo crumbs) dumplings held together with egg, chicken fat, seasoned with salt, pepper and leavener. Served in a light chicken broth with carrots, celery and maybe parsnip.
I imagine eastern European Jews adapting Christian dishes with their kosher ingredients. Butter is not used in kneidels so as to avoid mixing dairy and meat, which would be a violation of kosher dietary laws.
But honestly, subbing butter for chicken fat (schmaltz) is hardly a sacrifice.
Sounds very delicious 😁
I think jewish Cuisine and culture is deeply tied to Germany so it makes Sense the names and recepes are kinda similar i guess
Im from German and I love to eat my Klöse with gravy on top, a Sauerbraten and warm carrot salad. But I think you made a small mistake, what you cook are "Klöse". When we say "Knödel" we mean semmelknödel or bread dumplings, which makes a difference in taste.
Noch besser wenn man geröstete Weissbrotwürfel in die Mitte gibt. Dadurch kochen sie gleichmäßiger gar und es schmeckt auch noch gut.
I love knödel, but I go ham with herbs and/or mixing in other vegetables.
Damn we have the "Maggi" products here in Italy and I've always assumed it was an italian company. Anyone call it with soft g, the first letter of "joke")
Went to search about it when you called it MAGGI with hard G.
It comes out it's a swiss company named after a swiss guy with first names definitely not italians (Julius Michael Johannes), born in Frauenfeld, definitely on the german side of switzerland
So I thought it was an error, but it turns out it is probably actually called like you did!
Well, yes Maggi is founded in Switzerland, but the father from Julius Maggi was Italian.
we do pronounce it with a soft G in Switzerland
my mom always has to go back to Germany to buy potato dumpling mix, I think the brand is Ja or something, but this'll be fun to try out this year
Never heard of this.
I will definetly try since it seems easy :D
Finally, I was really looking for this recipe, I tried to make it before but they always fell apart in boiling water, thank you so much!!!!
Do you have a recepie for speck knödel?
It was so nice, he riced them twice.
So nice, he riced it twice.
Dayum! Those are some fine Knödel!
What happened to the garlic crouton in the middle of each dumpling? Or the alternative cube of Bavarian Blu cheese?
😅😅😅bullshit. Croutons
Klöse for the win!
Ооо! Эти кугели братья наших биточков! Я узнала в ролике кое-что для себя новое!!!
ein verrücktes rezept - muss ich mal ausprobieren. grüsse in den norden
Im from Algeria and i cook this 😂🇩🇿❤️