German Potato Dumplings (Kartoffelknödel): Your New Winter Comfort Food

📘 My Cook Book KITCHEN PASSPORT!

🥔 Kartoffelknödel (16 small dumplings)
750g mealy potatoes, medium or large
100g potato starch
3 egg yolks
50g softened butter
1 tsp salt
1/2 tsp msg
1/4 tsp ground nutmeg
1/4 tsp ground white pepper (optional)
chopped parsley
Garlic Thyme Butter
Roasted Breadcrumbs

🧈 Garlic Thyme Butter
150g butter
3 cloves garlic, smashed
3 sprigs fresh thyme
1 shallot, sliced in half

🍞 Roasted Breadcrumbs
50g panko breadcrumbs
3 Tbsp Garlic Thyme Butter
1/4 tsp salt

Video by Andong

Channel Producer Grace Phan-Nguyen

Channel Manager Jacques Wecke

Spanish subtitles by Daniel González

[nataliewhittle]

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!

[thegracienetwork]

German cuisine is criminally underrated. Delicious!

[spencers]

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.

[gregonline]

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

[SpottedRats]

Love them with cubed toasted sourdough bread inside. My grandma used to make it that way. Also the perfect side for some braune Soße

[IanRomanick]

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.

[ianzeitner]

South west German with Bavarian roots here, my Grandma taught me that Klöße are done when they float to the surface.

[FANSpiele]

AAALDA andong, da haschte nen teil von mein herz getroffen, bin mit Knödel aufgewachsen und sind immer noch mein Lieblings essen.

[Zahaqiel]

My Oma used to make apricot-centred knödel. They were the best.

[kaceyvibes]

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

[benjaminbraun]

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.

[fldenham]

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

[amyp]

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!

[isaacweston]

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

[ltsJustNick]

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 :)

[JanPospisilArt]

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.

[GrizzAxxemann]

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.

[andreaandrews]

Watching this video reminded me of cooking with my mother when I was a little girl, living in Germany. Thank you :)

[lostincyberspaceIII]

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.

[wolfman]

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.