1. When it comes to preparation, explaining all the flexible details, and then the final presentation, Chef John is the best on YouTube – by far. He’s 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.

  2. The breadcrumbs make them Bavarian Kartoffelkloesse. In other parts of Germany, we don’t use bread. My mom used to make them half and half. Half boiled potatoes and half raw, grated potatoes.

  3. I did a food experiment in boiling potatoes: I cut them up into about 1-inch-cubed pieces, weighed them (481g), boiled them, and weighed them again. The cooked potatoes weighed 488g, or 7g more than the uncooked potatoes. 7g of water is 7mL of water, or about 1.5tsp absorbed by a little over 1lb of potatoes.

  4. In sweden we call them "kroppkakor" and we stuff them with fried pork and onions! Then we serve them with melted butter and lingonberry jam 🙂

  5. Hey! You should also try out Lithuanian version of potato dumplings (https://en.wikipedia.org/wiki/Cepelinai). It has meat or curd inside instead of bread crumbs!

  6. I thiiiink the reason why the potatoes looked like that is that you put them in cold water and let it come up to a boil in stead of throwing the potatoes in once the water was boiling

  7. Those are baking potatoes – ya need Red Potatoes (Irish Potatoes)
    The Chef Man didn't have an Irish or German Mom! lol
    DON'T USE NUTMEG in Potato Dumplings or anything.

  8. These turned out absolutely perfect! Served along side Chef John’s 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!

  9. 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 sticky!

    But 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 water!

    The croutons inside are for texture and flavor, some use croutons, some bacon inside!

  10. Its 3am, cannot sleep, sitting here watching these amazing food videos and eating a cold can of spaghetti and meatballs. However getting ideas for my next grocery run.

  11. 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

  12. 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. 🙂

  13. Bread croutons added…as required. (no explanation given). Easy recipe though. Thank you for all your cooking classes. I love them all.

  14. 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. I’m really jazzed about replacing the crumbs with fried croutons though.

  15. More than cooking I enjoyed your comments, it was hilarious. Thank you for the lesson and now I am going to try it out.

  16. My Mother used to make these all the time, except she made them with a chicken soup/stew and just cooked them in the same pot as the chicken just added them about 30 or so minutes before it was done.

  17. Maybe the browned butter crutons are used to add the browned butter flaver on the inside to cook outwards as the sauce seeps through the top. That would be my only guess. Love the video. Keep up the great work thats mate

  18. Fun fact: there are Kloesse onyl made from breadcrumbs called „Semmelknoedel“ … these are the best !

  19. Another German here. The recipe is very good and I fully agree with everybody on the varieties of Klöse.
    There is one thing pretty much nobody would do: Eat Klöse with sausage. Never ever. Especially these Klöse with only boiled potatoes. They are much "finer" in texture and taste yet a treat on their own, the strong would just blow it all away.

  20. I have some potatoes that unfortunately are not the freshest and are starting to go soft. I was wondering if they would still be o.k. to use for this dish? I hope this is not a dumb question. In the past I would toss them because I thought that they would not taste right if they were starting to go soft.

  21. Definitely should be served with German roast pork with nice crispy skin crust and giant pint of beer…. yum

  22. I lived in Germany for 5 years in my youth when I was in the Army. I fell in love with klöße. When I left Germany, I never stopped craving this. I'm so grateful for this upload as I can finally make this fantastic dish! Thank you!

  23. Hmm in Austria we put fat and bacon in the middle 🤷🏼‍♂️ or some other cured meat. You eat them with sauerkraut. I like adding chili or hot sauce to my sauerkraut 🐷

  24. If you like dumplings you should make Marillen Knödel (apricot dumplings) in bread crumbs 🥰 https://youtu.be/vwOlLxuefcg

  25. Hiya from Bavaria! Only up north do they make those with cooked potatoes. In the south, these are made with raw potatoes. Choose high starch varieties, as it’s the starch that holds them together. You must also press the raw potato mash to get much of the water out. Best tip to do this: use a juicer! Save the pulp, and allow the juice to settle. The stuff at the bottom will be the starch. Pour off the fluid and add the starch back in.
    Other than that, cook the same.

    The bread in the middle ensures that the middle is not left as a doughy, uncooked mess. It’s like the hole in a doughnut

  26. The crouton is put in the center because the center never gets fully done! How do I know this because I ask an old German Frau with wrinkled hands! These are very good with sour broughton and many other traditional German dishes.

  27. I'm german and I use cayenne nearly on a daylie basis for every non-sweet stuff I do… and I did it before I found your channel 😀 common stuff around here, every place which sells spices does have it

  28. Wonderful! I’d so put sliced pieces of sausage/lamb in the middle and the croutons on top – Said I before I saw the sausage at the end of the video.

  29. We used to make these but cook them in a beef or chicken giblet broth or stew rather than in water. They soak up all the flavour and help to thicken up soups. Absolutely delicious!

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