22 Replies to “German Potato Dumplings (Kartoffelkloesse) – Food Wishes”

  1. I had a topsy-turvy week – – – good riddance. The second time I watched butter melt I was able to stop laughing and find my food center – – – om, bubble and squeek, om, bubble and squeek.

  2. I was laughing so much that you said you watched a stick of butter melt to calm your nerves after your catastrophic potato explosion lol “like what the heck is that” LOL

  3. That's fine, but the best Klöße are made from grated raw potatoes. This is the uncomplicated version.
    Also, there never needs to be a reason for buttered bread in the middle, it's just tasty. And it may have been a method to re-use old bread.

  4. 1:37
    Evidently I had more troubles than I realized.
    I had to rewind this part for about an hour.
    🧘‍♀️
    Thank you Chef John 😌
    Do you charge by the hour or per session? How much do I owe you for the therapy? And, do you accept all forms of cayenne as payment?
    🌶 💵🤔
    😉

    … Now, on to the rest of the video!
    💨💨💨

  5. You want dense, you want chewy, you want to work those glutens.
    And in Austria you usually use Grammeln (rough [up to ½in] cut cubes of bacon, heated untill the lard separates and then some) as a filling.

  6. Wooow you just made a huge gnocchi, nothing here is Kartoffelkloese or Kartofelknoedel. no egg, no pepper only salt and nutmeg. But thats the way I like it …Ahhaa

  7. I spent a month traveling around Germany two years ago and ate my weight in potato dumplings. These look better than any of the ones I ate there. As mentioned by another commenter, the ones in Germany are much denser and chewy, but I'm 100% with you on preferring the texture of yours instead. 🙂

  8. 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!

  9. My grandmother made potato dumplings when we had pork roastwith (homemade) sauerkraut. I don't remember the croutons in the middle, so it may not be necessary – just in the recipe(s) you've seen. Also, she used cold mashed potatoes when she mixed it up. Thanks for reminding me of these memories.

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