German Potato Dumplings (Kartoffelkloesse)
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Date: 2019-07-25
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Comments and reviews: 10
CraftsAndMore315
With the sauce and red cabbage, just as an FYI, Germans almost always eat sausage with the sharp mustard. They just put a spoonful of it on the plate next to the sausage, cut a piece of sausage off and dip it into the spoonful of mustard on the plate. It's pretty much standard? :-) And yes, Germans do not use cayenne pepper. I don't think they have even heard of it. And as for the nutmeg, that is optional. I don't put it in my dumplings either. I'm just sort of a plain potato dumpling type of person. :-) These dumplings, like the leftover ones, if you put them in the refrigerator overnight and slice them up the next day and fry them up in some butter, they are delicious. One last thing, these dumplings, instead of boiling them in plain water, a person can boil them in brother if you are making a chicken noodle type of soup. That is good also. But if cooking them to eat with goulash and brown gravy, I would just boil them in plain water, not broth. :-)
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With the sauce and red cabbage, just as an FYI, Germans almost always eat sausage with the sharp mustard. They just put a spoonful of it on the plate next to the sausage, cut a piece of sausage off and dip it into the spoonful of mustard on the plate. It's pretty much standard? :-) And yes, Germans do not use cayenne pepper. I don't think they have even heard of it. And as for the nutmeg, that is optional. I don't put it in my dumplings either. I'm just sort of a plain potato dumpling type of person. :-) These dumplings, like the leftover ones, if you put them in the refrigerator overnight and slice them up the next day and fry them up in some butter, they are delicious. One last thing, these dumplings, instead of boiling them in plain water, a person can boil them in brother if you are making a chicken noodle type of soup. That is good also. But if cooking them to eat with goulash and brown gravy, I would just boil them in plain water, not broth. :-)
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Eva Sara
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.
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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.
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Shannon McCullough
While growing up, we had a German restaurant in town called Emmy's. Emmy's mom did the cooking. She was from Germany and did not speak much English. My dad and I loved the sourbraten(sp. It came with potato dumplings in the sauce. Oh my This was a fancy restaurant for us kids. This is where I first learned how to use the utensils in a formal placesetting. I remember we would start out with a very thick soup ( I think it had barley in it, so good, we would also have basically German egg rolls with horseradish mustard, then the main course, and we had to end with apple strudel. Loved that place. The dumplings were so fluffy.
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While growing up, we had a German restaurant in town called Emmy's. Emmy's mom did the cooking. She was from Germany and did not speak much English. My dad and I loved the sourbraten(sp. It came with potato dumplings in the sauce. Oh my This was a fancy restaurant for us kids. This is where I first learned how to use the utensils in a formal placesetting. I remember we would start out with a very thick soup ( I think it had barley in it, so good, we would also have basically German egg rolls with horseradish mustard, then the main course, and we had to end with apple strudel. Loved that place. The dumplings were so fluffy.
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CraftsAndMore315
Hi, you did a great job with these potato dumplings. You can also use shredded potatoes as well so long as the water is out. As for the croutons in the middle, some people put a piece of ham or meat in there (cooked meat) as well, some people add parsley to the potato mixture? I don't do either. I just do plain dumplings, and yes when boiling, let them float and then cook 20 minutes. I love these with brown gravy and goulash or cubed beef pieces. It is my favorite. Thank you for sharing and for letting me share. :-) Christine
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Hi, you did a great job with these potato dumplings. You can also use shredded potatoes as well so long as the water is out. As for the croutons in the middle, some people put a piece of ham or meat in there (cooked meat) as well, some people add parsley to the potato mixture? I don't do either. I just do plain dumplings, and yes when boiling, let them float and then cook 20 minutes. I love these with brown gravy and goulash or cubed beef pieces. It is my favorite. Thank you for sharing and for letting me share. :-) Christine
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Terri Light
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
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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
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Max Noerenberg
I live in Germany and made plenty of Kartoffelkloesse in my apprenticeship in the kitchen. and we dont actually add flour. this would make the Kloesse too stickyBut what I do do give it a bit of texture, I use half mashed potato and half grated potato, then just spice up and roll with wet hands. And the Kloesse have to be smooth when rolling them, otherwise they could fall apart in the waterThe croutons inside are for texture and flavor, some use croutons, some bacon inside
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I live in Germany and made plenty of Kartoffelkloesse in my apprenticeship in the kitchen. and we dont actually add flour. this would make the Kloesse too stickyBut what I do do give it a bit of texture, I use half mashed potato and half grated potato, then just spice up and roll with wet hands. And the Kloesse have to be smooth when rolling them, otherwise they could fall apart in the waterThe croutons inside are for texture and flavor, some use croutons, some bacon inside
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Oscar Park
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. Im really jazzed about replacing the crumbs with fried croutons though.
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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. Im really jazzed about replacing the crumbs with fried croutons though.
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dennismp
When it comes to preparation, explaining all the flexible details, and then the final presentation, Chef John is the best on YouTube - by far. Hes 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.
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When it comes to preparation, explaining all the flexible details, and then the final presentation, Chef John is the best on YouTube - by far. Hes 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.
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Robert Matt
These turned out absolutely perfect Served along side Chef Johns Black Pepper Black Cherry Pork Tenderloin. for a perfect plate of food. Run-of-the-mill Canadian background here, but the crunchy crouton centers kept each bite interesting and avoided the mouthfeel of a monolith of dumpling: -) Thanks Chef
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These turned out absolutely perfect Served along side Chef Johns Black Pepper Black Cherry Pork Tenderloin. for a perfect plate of food. Run-of-the-mill Canadian background here, but the crunchy crouton centers kept each bite interesting and avoided the mouthfeel of a monolith of dumpling: -) Thanks Chef
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Adam Van
For the first time ever, I couldn't get Chef's Jon's receipt to work. I played with the recipe a little as it failed by adding more flour to the remaining dough and I was able to achieve a similar look and flavor'ish but it was so time consuming and frustrating, i called it a fail. Maybe next time. Cheers
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For the first time ever, I couldn't get Chef's Jon's receipt to work. I played with the recipe a little as it failed by adding more flour to the remaining dough and I was able to achieve a similar look and flavor'ish but it was so time consuming and frustrating, i called it a fail. Maybe next time. Cheers
reply
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