How to Make Dumplings - German Recipes - Episode 2
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- Опубліковано 8 вер 2024
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Dumplings - ingredients:
How to do:
Potatoes - half of the amount is already cooked, the other half is raw.
You cut the raw ones into really small pieces - best with a machine.
Chop it into really small pieces
then put it into some cotton and press the potatoes in the cotton. The water must get out.
Take the cooked potatoes an mash them (it´s good to get rid of your aggressions
then you mix both and add eggs.
for about every 500 gramms / one pound you will need one egg.
mix it all and add some salt and a pinch of nutmeg, if you like.
if the dough feels too wet, you can add some starch!!!
if it is a nice dough, put it into the fridge vor like half an hour to let it set.
Take your hands and form dumplings from the dough. They should almost have the size of a tennis-ball.
Put them into a big pot filled with hot water. The water mustn´t boil. Leave the dumplings in there for about 20-25 minutes.
It makes sense to make a lot more dumplings than you actually need, because it´s quite a lot of work.
What can you do with the ones you don´t need that day?
Either you freeze them or you make Knödlgröstl ;-)
See also: www.KlasKitchen.com
Music:
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Love it, i am probably 4th generation at this point in Baltimore. I can track us back wayyyy back. My grandma and mom and now i have been making sour ramen and potato dumplings for the last 20 years. My son is 19 and he cant wait for fall. I make it every year maybe twice… 👍🏻❤️👍🏻
Our german Housekeeper used to make these for lunch she called them Kartopfel Küchen. They were so wonderfully toothsome! She made them to look like potatoes !
I dig this recipe better than the others I have seen. Mainly, because he doesn’t use flour. Flour makes it too gooey or rubbery. This method looks like the best.
Dont use flour. If they dont stick together well enough, use a little bit of potato starch instead
Thank you (Danke sehr) for these videos. German cooking no longer gets the recognition it deserves in the US - particularly considering how many Americans have German roots. My Deutsche grandparents and parents are gone now. I am grateful for this help in passing along German cuisine to my children who, fortunately, all enjoy cooking.
The European influences from the immigrants of the last century are sadly becoming a thing of the past. The Asian cultures have taken their place, with the introduction of new customs and cuisines. Nothing wrong with these influences as they help to enhance our way of life also, but I do regret that so many from the Italian and German backgrounds have passed away.
This is not German cooking. This is disgusting muck!
Don’t waste your precious ingredients!
I've recommended your channel to several people who are just learning to cook.Your channel's very clear and straightforward.And I advised they start cooking with German food,as it's no nonsense but so satisfying.It makes everyday ingredients magical.
Thank you so much for this wonderful video 💝 I am jamaican and now I can prepare german dumplings for my german husband 💞 Nuff love 🇯🇲🤗
If I remember correctly, my Mom used to put a small piece of toasted bread in the center of the rolled dumpling.
yes thats possible It´s not a must have, but some people like it.
I think it´s very good both ways ;-)
@@GermanRecipes yes 😁 my mom too
It is yummier w the brown butter where the breadcrumbs are toasted is also poured on the dumpling.
It is meant to absorb moisture which creates a firmer dumpling.
Yes they were “stuffed” dumplings. My dad was an expert at making dumplings. 🤩
I am so glad I found your recipe!! I have to make potato dumplings for this year's Thanksgiving dinner and want to make them like I remember my mom making them. She is from Gifforn and I was born here. Your video and recipe is the ONLY one that I came across that even came close to how I remembered her making them!!! THANK YOU!! Watching your video brought tears to my eyes as I remembered her grating the raw potatoes (by hand and squeezing the water out of them) and then mixing them with the cooked ones, adding the eggs,etc. She would butter-fry our German rye bread that she cut into cubes, on the stove, and it was my sister and my job to put two or three of these cubes into the center of each dumpling (to absorb the moister) before putting them into the hot water. I will
make these dumplings and feel my mom with me!! God bless!!!
Awesome , thank you, yours looks so good and solid, I have to try that ! They are good with homemade gravy on top too.......I am 3/4 German, we had those at home as a child, here in the U S A My parents of German background, I love German cooking.......Yum........
I lived in Munich for almost 3 years and adored these, always wanted to know how to make them myself here in sunny England. Thank you!
I've been making these for 45 yrs and they are delicious! Just make sure to wring the moisture from the potatoes VERY well or they will completely fall apart. Also frying them in butter or Olive oil (though butter is better) and salt and pepper them is very good too. I always bake pork chops or pork roast with sliced onions with it and use the juice from it to spoon over the dumplings. It's very worth it.
I pass my potatoes through a slow juicer, removes all the liquid and leave a mashed uncooked pulp that integrates into the mixture very well
I use a ricer after they’ve boiled
My Austrian Oma used to put half an apricot or plum inside the middle and then drizzle brown butter with breadcrumbs over the dumplings just before serving. Wow delicious
My parents are from Germany and ate these growing up. Mom used to use cheesecloth instead of a cotton towel and I remember her putting cornstarch in the receipt as well.
Yup, preferably potato starch to help em stick together a little better :) But it really depends on the kind of potato you use
I never thought that german food was so popular. Greetings from germany
In America when I was young I knew so many people that either emigrated to America or married a U.S. soldier.
I grew up with their children, so German food is quite common. Authentic german delis and bakeries are a treasure that is fading away.
I love it! I’m living in México 🇲🇽 and we love german food 👌🏼
My mother's side of the family was mostly German and I was raised with Saurkraut, Pork, and Dumplings. Absolutely delicious, I intend to make this meal again soon as it is one of my favorites
Probably because it usually tastes like shit
@@bubnjarovski is your Grilled cheese better u peasant ?
I'm a Dutch Indonesian but have German roots. I love all German foods.
My mom and dad always made bockwurst, knockwurst and wienerschnitzel with red cabbage, potatoes and apple sauce. Yum.
Thank you!! I have been searching for a long time to find the traditional German recipe which I never forgot the taste that I tried at the Oct festival
I remember watching my grandmother in the kitchen when I was a young boy. She made everything from scratch. These dumplings smothered in a gravy with her sauerfleisch and rotkraut were some of my favorites to eat. My grandmother had a preference in potatoes to use. I noticed he doesn't mention which variety works best.
No he doesn’t and it’s driving me nuts. Lots of things online saying to use starchy potato’s which would be russet, then comments saying russet falls apart in the water.
@@sjtherese6011 Russets are out. My grandmother couldn't use russet potatoes when she visited here in 1979.
@@sjtherese6011try yellow or golden potatoes.
My partner and I love Germany, especially Munich. We got engaged there, and I love the dumplings with a creamy mushroom sauce! Can't wait to follow this recipe 😄
Roast some bacon slice into small pieces and ad to the mixture or place in thew middle of the dumpling.. The bread based dumpling works also fine with that bacon.
What a gorgeous guy, and his Kartoffelklöse look superb (hope I’ve spelled that correctly!). I shall certainly be cooking this superb Bavarian roast pork and potato dumplings very, very soon! Vielen Dank!
Your way is the best way to make the German Dumplings. My German Grand mother. Made these with a roast marinated in apple vinegar, onions, garlic and cloves for 12- plus hours. Sourer Braden was cooked until really tender( falling apart , almost). Even though your recipe is Bavarian, ours was the same in Frankfort. Passed down through the families. Gooden Appetite from the Hennings.
Thank you so much for your recipes. I really missed German food. I lived in Bavaria in Ansbach for 10yrs. I was sad when I moved back to the States. Thank you for so much. Takes my stomach and my heart back to Dutchland.
Its Deutschland, Dutchland is Holland
I grew up eating the Pfanni ones.. first times seeing them made from scratch! But my "Mutti" added a little dried marjoram to ours..
Oh my gosh, me to. My mother said making them from scratch was too much work.
@@siegfriedbeyer4299 My Dad laughs that Mom used to say American housewives were just "can openers" but as the youngest of 6, by the time I came along there was not much that she made from scratch anymore! and certainly *not* knoedels!
I saw these dumplings on one of Andrew Zimmern show and was hoping the chef would share his recipe. Glad this video showed up on my feed. I will have to make this soon!
One of my all time favorite foods from my youth. What a beautiful sight!!!
A lovely German man playing with his dumplingz! What's not to like 😃
One of the things I miss most since health issues have grounded me from visiting Germany is these dumplings.
Wish I could have seen you cut into one after they were plated. I've never had them and wonder what the texture is like. Thanks for sharing, we may try them some day.
They should be a bit fluffy and a little but chewy. When cooked I drain them in a fine sieve. Delicious with roast bird types and game.
Yes, I like it too, and yes, I subscribed. I do not want to miss any videos you make! Lovely Chef!!! Yummmm
My mom made these and yes we would slice and fry the leftover ones in butter. Also my mom used to add a tiny bit of farina to hers before boiling to hold them together better.
We were just treated to sauerbraten and potato dumplings on a visit to Römhild. Gonna use your recipes to recreate these traditional dishes here with friends in North Carolina. Danke vielmals!
Those are the most amazing potato dumplings we have ever seen! Thank you!!!
Excited to make this and more German food, I am now subscribed
I had some send( the packed one's) to Liverpool, there Iive, and made them for a friend, with gravy and pork.
She nearly went insane.
No she said she can't live without them any more 🤣
OMG! I did the same thing. I loved the kartoffel knödel with gravy more than the meat. My mom would put large bread crumbs in the middle. Thank you for this recipe. Now that my mom has passed I had to buy the ready made mix. Thank you.
I think the ready-made mixes for dumplings are quite okay. Most of them. Anyway: Enjoy! Thanks for your comment,
Yum make me hungry for it. I'm Chinese but i love German food. Thank you for sharing.
We even each other out then Winnie; I'm 65% German and love making/eating Chinese food! 😊
Finally i know what half and a half potato dumplings mean. Thank you ,they look perfect
Your method has intrigued me. My mom would make these for my dad on Sundays with both beef and pork roasts with the BEST gravy ever. My dad called them "sinkers"! But we would boil the potato , rice it and then make the "dough". Never used eggs though. I make them to this day and fry leftovers with bratwurst and eggs for breakfast.
Hi Mary, without the eggs what else do you use? Flour? Just curious 'cause i'm vegan. So, i'd love to taste these......
you beauty mary im trying your recipe tomorrow lol thanks
@@kalleucastro173
Take about 1/4 of your potatoes, cook them in just enough water to cover them (I prefer to cube this part of the potato so I can control the cooking time as shredded potato cooks to mush very quickly and is hard to drain), drain them and mash them, then mix them back into the shredded potato. The mashed potato's starch will be sticky enough to bind the mix without eggs as long as they are not overboiled. The Nagel side of the family did this when the hens were "on strike" as Oma used to say. Guten Appetit!
Thank you.
I can’t concentrate on the cooking for looking at the fine chef!
This looks like something my son would like. I always have so many potatoes. I get them free and I have to come up with new ways to use them. Your Pork Roast is awesome. My son would love it. Thank you for your cooking. Your so Handsome too!!
My 15 year old (all boy) loves cooking and made spaetzel and after watching this video he now wants to make potato dumplings. I told him cooking is about technique and taste.
Mer Lynn - Spätzle
I remembered the good old days when we were young at my grand aunts house.
Wow! That whole meal looks great! Over here in my neck of the woods (middle America), I'm gonna be getting another another cold spell, and I think this is the perfect meal for that!
WhoPutYouOnThePlanet I
I'm in Canada but hell yeah, this would be perfect for this cold weather.
Excellent! And I sound back with a yodel!!
German food...omg luv it
I'm half German and half Mexican, currently living in Mexico but I always crave German food, thank you for the resepies
This is the closest recipe to what my grandmother used to make. Thank you so much. Will give it a try.
Thanks for showing us how to make them. I spent some time in Bavaria on holiday and also on business. I always came back several kilos heavier! I love pork, and no-one does pork better than the Bavarians! This weekend I’m going to make the dumplings and pork! Yum! Yum!
I had no idea Germans don't mix a portion of flour in the masked pot mix. I always thought the flour will glue all together better. And this way it is like balls of mashed potatoes. i seems like it. Nothing against it, but me personally, i always mix at least handful of flour in it.
excellent
OMG Just like mum made them and yes any left over we would also fry in butter. But that was pretty rare as we would never leave any behind. We always used a pillow case to strain the spuds
My 90 yr old neighbor sat her dumplings on the window sill for a day. She also made small bite size dumplings in a ginger sauce the best I ever had. She grated her potatoes.
German/Dutch Grandmother still with You good. You will eat well again tomorrow.
Let the starch settle out of the water drained off the raw potatoes and pour the water off. Then add the starch back to the potatoes for the best texture and sticking together. This is what my Jewish aunt told me.
don't forget to add a few splashes of vinegar or lemon juice so the potatoes don't turn brown. Otherwise, you need to work quickly before they do turn brown.
Klas, Thank you for your videos! It’s nice to learn some new (for me) recipes. I will be cooking this this weekend.
Oh! I so wanted to see you cut into that!
We always put in a couple of tablespoons of either white flour or breadcrumbs in with the potatoes mixture.
Pork roast was served next day as an open faced sandwich on toast points gravy celery and mayo, It was my dad's German great Grandmother's recipe
I put the raw potatoes in a machine that makes carrot juice so it automatically purees the potatoes into one container
and removes all the water into the other container so dont have to squeeze them in a cloth.
My Mother would make Them and used Brownd butter(slightly burnt) on them and the next day pan fried them and She would also make the Spaetzle (Spoon) Dumplings with Browned butter, that and the German style Chicken was to die for! God, I miss Her Cooking.
Love that machine n the wooden masher.
I love potato dumpling with beef roulade 😍❤️😋😆 yumm 😜
will try this but just make a litle bit that ingredient. thank you. so good chef are you...👌🏻👍🏻👍🏻👍🏻
If the potato mixture is to thin, you can add fine semolina into it:-)
Yes that’s what I do
Great meal, and I like that the three dishes are broken into three videos. It makes it very easy to figure out how to make each dish.
I am German and polish born in America. What did you just come to my house and make me a whole bunch of German food and fill my freezer which is huge and I will pay for your trip and all of the food! :-)
my vision is going... i thought i saw Alton Brown in the thumbnail.... and then i was greeted by this hunk, i mean chef. :D haha . i love german recipes, especially desserts.
Excellent post....we just moved to Munich and love to taste some German cuisine....your channel will guide us as a good start.
I use my salad spinner lined with a cotton towel and spin away.
Nice! I use the potato ricer and squeeze the water out. That works pretty well for me, you just have to do a little at a time.
Looks great !!
And THANKS to Ollie doing a fabolous job filming Your episodes
Found your channel while looking up how to make some of my Grandmothers German recipes. Excellent channel, and I am now a subscriber and am looking forward to many great recipes!!
Thank you chef Klas. I came here looking to learn. My better half is German.
I loved to panfry the sliced leftovers with shugar as a kid... hmmm, lecker!
German style chicken and dumplings with a dry white wine; was the best.
Merci, tres belle!
Tank you for sharing. I am going to make this for my next friendship dinner and share with my friends.
Good
Nice!!
One of my favorite food in germany :D
I am going to try this this weekend. I look forward to see how they turn out
Love you so much ❤️🤗🤗🤗
Thanks for this recipe. I'll try it out for sure.
I used to love savory dumplings when I was a kid.
I was having a hard time paying attention to the cooking part of this video 😍
You know what, I love German food, I’m surprised it never made it too the mainstream like that of Italian or Mexican. “ Uncle Fritz “ beer halls .
Those are just lovely.
I wonder if a bit of salt would have drawn out the water from the ground raw potatoes. We often do the same for cabbage.
A good idea. I always do that. The potato starch is a great binder.
I like your masher
I use to help my mum as a kid the raw potato was peel , grate then strain the starch out of the potato with a cotton tea towel or cheesecloth , I’m thinking of trying to make them but I’ll use an electric juicer, my mother used nutmeg (muscat) and also caraway seed ...
Meine Omi hat diese Knödel gemacht. Schmackhaft - er hat es genauso gemacht. Guter Chef und auch „handsome”
Hey Great Recipe, I did everything the same, except now I have a potato stock and about 1/4 of the potato dumplings left. They all fell apart I put less potatoes in, 50/50 cooked and raw (raw in a food processor) and it all fell apart (2 eggs). All good, now I'm thinking tomorrow I'll grab some Leeks and make some potato and leek soup =)
Oh and I did squeeze out all the juice, but I did forget to put it in the fridge for 30 mins (Prob only about 10 mins, the mixture was still semi warm from the boiled potato, but all good =)
Great recovery, Andrew!
Thanks for this one.. Vielen Danke... :)
I just found your channel and am enjoying it very much!!!
Now following you ..👍🏻☺️ from uk 🇬🇧
Nice...
Wonderful.
Oh how I miss eating in Germany! And, everything goes great with beer!
Oh I screwed this up royally. My raw potatoes ended up turning red because it took me so long to squeeze the water out. When I mixed the cooked potatoes with the raw and mixed, they just looked terrible. Put them in the fridge, boiled water, took’em out, rolled them....they were mushy. Dropped the balls in the water, and the balls broke apart. They smelled of boiled eggs.
I shall try again though.
Beautiful
If you ever visit the Netherlands (as a German your probably here now) you should buy a potatomacher (aardappelstamper) that works 1000times beter than that wooden stick, its made from metal.
Mmmmmm! Lecker! In Thüringen these were called "Klösse" but in Bavaria they are called Knödel. In Thüringen they put a couple of small toasted cubes of white bread in the middle if the Klösse. I don't know why! When I lived in Bavaria, I was a Semmelknödel addict. When I lived in Thüringen, I became a Kloss addict. Delicious!
Yes thats right.
By the way: we have already shot how to make Semmelknödel/bread dumplings. It’s still in the postproduction. I hope that we finish it before Oktoberfest 😊
Maybe you take a look at the liver dumpligs video and the Königsberger Klopse/dumplings video.
I‘m a dumpling addict, too 😁
Heard it both ways in Bamberg. Lived there for about 10 years and usually just bought them frozen. Here in the states I've never had a problem finding boxes of dry Panni potato dumplings at the supermarket. I've tried making them from scratch, just haven't been real successful at it.
+drkjk Yes, I could also buy a bag of Klössemasse at the grocery store in Thüringen which I could then roll into a ball and plop into the boiling water. It was good but probably not as great as making it with fresh potatoes.
I know it with raw potatoes only and with the bread cubes inside (croutons) which makes me and my siblings always crazy, when visiting my grand parents at Christmas 😁 (these might be called grüne Klöße)
Regional differences like names for pancakes, I guess