German Potato Dumplings (Kartoffelkloesse) - Food Wishes

[durchschnitte]

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 :)

[DaisyJaneBlaBla]

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

[gravesvintage]

We all took a brief moment in the melting of that butter. I am so grateful for you. You're forever the MVP of YouTube. Thank you for that quick moment to calmness. We all deserve it.

[jacolynlange]

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! 😆 🤣

[leevollrath]

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.

[cherylziemann]

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.

[newbatgirl]

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!

[itsblitzzz]

the potato explosion and narration that followed made my day 😭🙌🏻 love your videos always!

[yawymatuo]

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!

[morsz]

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!

[supergeek]

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!

[lilaworley]

I just discovered chef John. I absolutely adore his sense of humor and narration....

[voodoodolly]

Hey!, I wasn't done watching the butter!!😠😂

[dandeliontv]

Chef John is freakin hilarious. Kinda like Garfield the cat giving recipes.

[beachbum]

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. :)

[lightwavz]

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!

[trustinyeshua]

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!

[jonathanleiman]

_freshly-grated nutmeg_
[Jon Townsend liked that.]

[pitbullman]

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.

[ajablue]

I can't say it enough... I just love chef John and his amazing narratives. Sense of humor is terrific💖