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

[@mynameisandong]

What would you eat these potato dumplings with? 🥔🥟Thank you Surfshark for sponsoring this video! Go to surfshark.deals/ANDONG and enter promo code ANDONG for 85% off and 3 months free.

[@gattodacatto]

yes

[@mgntstr]

ranch dressing

[@Pridetoons]

Thank You for another great Recipe Andong!

[@christiang6960]

Schweinsbraten of course 😉

[@fraurosenthal2958]

Some kind of vegetable, maybe carrots or schwarzwurzel/ salsify.

[@nataliewhittle9299]

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!

[@YerBrwnDogAteMyRabit]

What time would you like your additional dinner guests to arrive?

[@retarded783]

Cheers M8, merry Christmas and guten Rutsch^^

[@spencers4121]

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.

[@lady8jane]

Yes! That's how they taste the best. Even better when you also fry some onions with them.

[@manzanasrojas6984]

Oh yeah man, thats the way. The leftover Knödel always get sliced up and fried with some herb butter the next day

[@shadowday24]

when you fry them you can also add cinamonn and sugar for a sweet version

[@eypandabear7483]

They're even better fried in goose fat instead of butter.

[@101SpottedRats]

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

[@moujayay]

As you mention bread: there are actually also bread dumplings that are very popular in some regions of Germany. They are made with dry bread bits soaking in warm milk with onions parsley and nutmeg then rolled into dumplings (or not >:) super easy cheat trick is to bake them as one in the oven and cut slices off instead makes them idiot proof). They got texture, sponginess and taste awesome. I know some familys literally fight over which ones are better, the Semmelknödel or the Kartoffelknödel :'D

[@jankubat2694]

That's basically Czech Karlovarský knedlík.

[@derPetunientopf]

@@jankubat2694 Czechia is just next to Germany. Its just a different name for more or less the same thing. Even the name knedlik sounds very close to Knödel.

[@thegracienetwork7847]

German cuisine is criminally underrated. Delicious!

[@xpatsteve]

Oh great, now I have to go buy a potato ricer 😅. Looks like a great recipe, and I really like the Panko bread crumb idea. That said, as an American living in Austria for 21 years I have to admit I have yet to meet a Knödel I didn't like. Kartoffel or otherwise.

[@lisar3944]

potato ricers are the bomb when it comes to making ordinary mashed potatoes, too. I have never regretted acquiring one!

[@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

[@KitsuneHB]

Kartoffelknödel - okay. But I preferSemmelknödel (dumplings made with bread). I eat them nearly every christmas since come years. Mostly with duck, red cabbage with apple and an orange sauce.

[@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 :)

[@Roan249]

I was just about to write a similar comment. I grew up in the thuringian forest and whinced when he brought out the egg yolks. These are pretty much just oversized gnocchi.

[@zephiask1758]

How is the recipe? Looking for franconian knödel I still find recipies that demand cooking the potatoes before

[@Roan249]

@@zephiask1758 about 1/3 of the total potato mass is actually boiled, look for "thuringian potato dumplings", thats what they are usually called on germany aswell (Thüringer Klöße).

[@rhatalos1997]

Did he just put MSG in Kartoffelknödel? Orange shirt guy has too much influence.

[@DerSaa]

MSG in Kartoffelknödel?!?! 😳 Garlic thyme butter on top? 😳😳 PANKO breadcrumbs over it? 😳😳😳 Never heard about that and no German grandma would ever do this...

[@FANSpiele]

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

[@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.

[@Haroumi]

Here in Poland we have many types of knedle(Potato Dumplings). My favorite one are with minced meat inside but we have sweet ones too and cheesy one too xD

[@luminalichtenengel7601]

What do you put into the sweet ones? I grew up only eating the savoury ones

[@Haroumi]

@@luminalichtenengel7601 The most popular are plums or strawberry.

[@luminalichtenengel7601]

@@Haroumi huh, I can imagine the plum version. I will definitely try it sometime! :)

[@MimiGrimminnelli]

@@luminalichtenengel7601 If you‘re into plums check out Buchteln from Southern Germany or Germknödel too.

[@luminalichtenengel7601]

@@MimiGrimminnelli thanks! I know them already :D I'm from northern germany. The thing that comes to my mind is Mehlpütt, which is my mom's comfort food of choice :D It's like Dampfnudeln but not in that shape

[@Zahaqiel]

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

[@HannahLeeUCLA]

With dried apricots or fresh?

[@Zahaqiel]

@@HannahLeeUCLA Fresh with the seed removed (obviously) and replaced with a sugar cube. Dough was made differently though, so it was paler and sweeter than Andong's recipe.

[@manzanasrojas6984]

I guess like a Germknödel?

[@xVIsAsx]

Im from German and I love to eat my Klöse with gravy on top, a Sauerbraten and warm carrot salad. But I think you made a small mistake, what you cook are "Klöse". When we say "Knödel" we mean semmelknödel or bread dumplings, which makes a difference in taste.

[@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.

[@FR-oz9px]

It might sound strange to some, but my German family has always been Knödel-free. We didn’t even eat Germknödel. The very first time I had them was in my school‘s canteen, if you don’t count Gnocchi. Love your idea of using Panko crumbs 😊

[@Vroniicat]

Schaut gut aus, aber ich bleibe Team Semmelknödel😍🙈

[@benjaminbraun3582]

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.

[@jpcoseco]

i went on my 15's to bayern for 2 months. Since then i've been wondering how those strange potato gnochi-like balls where called. Not only i know the name now but i can cook and taste them again. Thank you andong.

[@VoIcanoman]

You went to Bayern when you were 15?

[@jpcoseco]

@@VoIcanoman in a student exchange

[@berlindude75]

They're called either (Kartoffel-)Knödel or (Kartoffel-)Klöße, usually depending on region. And a lot of local people will put croutons (i.e. cubed butter-fried white bread) inside them as they are rolled and then cooked.

[@gregonline6392]

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

[@NTN_music]

Side note to the side note, if you use more than a 2:1 ratio raw to cooked potatoes, you are actually making 'Thüringer Klöße'.

[@peterheinzo515]

i prefer semmelknödel over kartoffelknödel. especially with bretzel and parsley

[@telperion3]

Damn we have the "Maggi" products here in Italy and I've always assumed it was an italian company. Anyone call it with soft g, the first letter of "joke") Went to search about it when you called it MAGGI with hard G. It comes out it's a swiss company named after a swiss guy with first names definitely not italians (Julius Michael Johannes), born in Frauenfeld, definitely on the german side of switzerland So I thought it was an error, but it turns out it is probably actually called like you did!

[@thomastom4693]

Well, yes Maggi is founded in Switzerland, but the father from Julius Maggi was Italian.

[@phileas007]

we do pronounce it with a soft G in Switzerland

[@JW-tn3mt]

if you dont eat them completely. cut them into 1,5 cm thick stripes and roast them in butter. trust me

[@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

[@sophiedee3079]

｢スペース｣を｢ステース｣って youtubeei.com/watch?v=bZ1R9d576IR さとみくんの『1マスだけで生活』ハマりました、笑

[@the503creepout7]

Since you've made potato dumplings plenty of times already(i'm just about to try it my 1st time) - would you say it's necessary to score & boil the potatoes with the skin on, or could i just go ahead & peel the potatoes before boiling?

[@kaceyvibes]

@@the503creepout7 I've done it both ways and baking and none totally changed the outcome. I just maybe used slightly more or less starch to get the desired consistency, based on how dry they were. I'd say do it whatever way is easiest for you

[@NickyHendriks]

Never had the Kartoffelknödel but had some type of Knödel in Prague a couple of years ago with some jus, liver paté and some berry jam. It's more like a breadknödel but my god that was delicious. Think I'm going to make these ones sometime as well. Think they'd really go well with anything where you'd normally use mashed potatoes but I think a dish with these dumplings with a mushroom and (proper French) crème fraiche will be the bomb. Essentially just a Pilzen Spätzle but replacing the Spätzle.

[@lypanov]

The Czechs are masters at this. So many different types!

[@NickyHendriks]

@@lypanov yeah, love it!

[@BananaRama1312]

​@@lypanovfranconian potato dumplings are the best tho 😌

[@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.

[@rahilaa.s5544]

Never heard of this. I will definetly try since it seems easy :D

[@Kroiznacher]

Halbundhalb haben die bessere Konsistenz Desweiteren für Klöße gilt Go big or go home

[@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.

[@samw5924]

Fellow German here, love to see the Maggi seasoning featured - it's a must have in any German kitchen - I still have no idea what it is other than you put it on food and it tastes good.

[@philippdrescher6012]

I find it absolutely disgusting, but if you want everything to taste the same, go for it. 😅

[@Zipfei_Kloatscher]

​@@philippdrescher6012 Uuurghh, you don't like deutsche Maggi-Würze?? Du Ungeheuer!! 😳😰😅

[@quietschbaer]

MAGGI rules!

[@karstenerdinger2167]

Ich stimme zu !

[@KatieAngelWitch]

I'm definitely biased in saying this, but the Czech Dessert version is better. You take the potato dough and wrap it around a pitted plum that you put a spoonful of sugar into and you boil that and it's just such a perfect treat.

[@BananaRama1312]

We also have that in Bavaria, seems Like that knöddel isnt Just chzec but more Like chzec/austrian/bavarian

[@heroino89]

Knödel and Maggi! It doesn't get any more German than that :D Merry Christmas to us all ^^

[@amyp2811]

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!

[@ianzeitner9035]

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

[@zameshtan]

Hm... My wife always adds a bit of semolina to the dought. And since we had the most amazing kartoffelknoedel in a restaurant in Steinbach-Hallenberg, we also add at least one piece (but of more) of crispy bacon cubes to the inside.

[@rhyfu]

a personal favourite my Saarland side of the family always made was filled Knödel. Usually mixture of meats and leberwurst in the middle and then you cut them in half while hot and drizzle some hot fat over it. healthy? certainly not but the sizzlign and taste is SO good

[@1998tkhri]

Was surprised that this wasn't part of your soup series, since they're so similar to matzah balls (in Yiddish, kneydl קניידל).

[@Freaky0Nina]

I'm not sure they'd hold shape in a soup tho ^^"

[@enpydenpy7771]

Semmelknödel > Kartoffelknödel Change my mind

[@wild_luger3143]

im gonna go to make the right now . The new winter favorite

[@TheMovieCreator]

This is quite different from the West-Norwegian variety, where 3/4 of the potatoes are grated raw, used as is without washing out and concentrating the starch, and the binder is barley- and a little wheat-flour. You don't have to go very far south in Norway before there's more influence from the German variety, ie. for instance the starch from the raw grated potatoes are washed, settled and re-introduced. On the other hand, if you go further north along the coast you'll suddenly get some interesting varieties, for example there's one small town known for mixing ground-up fish-meat into it.

[@SonneCreations]

Fantastic pronunciation! I love your cooking technique for removing the skins.. I generally cook the potatoes the day before and then cool them overnight. This does two things. It creates resistent starch and dries them out as well. But for those days where we are craving potato dumplings on the same day, I am going to give your technique a whirl. Roladen and dumplings go hand in hand. I also makes more than needed because there is nothing better than sliced and pan fried potato dumplings!

[@tmherrin]

Hi 安东！我叫何东. What camera do you use? Thanks for sharing. The quality of the content and the technical quality is awesome. As for what to eat potato dumplings with - everything goes with potatoes except maybe cereal...

[@Rsama60]

I fill them with roasted bread cubes. My trick to avoid them breaking up while cooking (besides keeping the water temperature below boling) put a table spoon of potato starch into the cooking water.

[@laugebylovnielsen8777]

in scandinavia we put pork, like bacon in them, so it have a meaty core, and we eat them with a cream gravy

[@DominicMeyer]

We do this also but with Semmelknödel (dumplings made with dry milk bread called semmel or weckle)

[@Milchjon]

No crouton inside, no buy.

[@nicholasneyhart396]

thank you, my grandmother has tried to make these for the past 70 years and was convinced these were impossible to make

[@helgeschuller1324]

I hate to say this and certainly don‘t want to be a knowitall but this type of dumplings in Germany are referred to as Klöße, not Knödel. And off it goes the etymology battle. There are two opinions out there. One says that Klöße are defined as potato dumplings and Knödel are made of soaked bread. The other one says that the name for dumpling is regionally different. In northern Germany it‘s Klöße and in southern Germany it‘s Knödel. Discuss.

[@professionalairhead5642]

Ich liebe Kartoffelklöße! Habe einmal versucht sie selber zu machen und bin leider gescheitert. Mit deinem Rezept traue ich mich vielleicht nochmal Ran.

[@Hakabas01]

I like my Knödel small, silky smooth on the inside and a little bit bouncy too!

[@Bloodstone_DC]

12 seconds into video an you already fucked up. It's "Kartoffelklöße"!

[@DianneKargBaron]

We do half and half with starchy white potatoes. My aunt puts them into a bucket and adds a "Schwefelstäbchen" - a small matchstick size piece of sulphur. It helps to keep the potatoes nice and white. I've never seen Kartoffelklöße made with yellow potatoes.

[@brookechang4942]

These remind me a little bit of the potato dumplings from a Korean soup called gamja-ongsimi-guk. Is there a German equivalent to that?

[@BelleLopez312]

Sweetie...you have Asian-ified your German taters. Will try it. Looks delish!

[@elii4788]

I've made these twice now and both times the dumplings have begun to fall apart a bit and the starch seems to seep out. I have followed the instructions to keep the water hot, but not boiling. What am I doing wrong? Should I let the starch hydrate into the potato dough for longer? Is it still too high of heat? Any ideas?

[@Ladythyme]

My Tante used make these with butter fried croutons placed in the middle before simmering and then served with a beef goulash over the top….this was one of my absolute favorites as a kid

[@AldoSchmedack]

This is a fav here as a German-American. Best potato dish of all time even and I don't say that lightly.

[@wills242]

3 mins in and we’re still detailing how to boil potatoes. This is my kinda chef

[@arugulatarsus]

If you try it on a cheap induction stove and it falls apart, this is normal, the cheaper ones vibrate a lot. They also cause boiled eggs to crack sometimes. A workaround it to put a cloth on the bottom of the pot.

[@robinfalk9397]

German pro tip: Just boil them until they float on the surface. That's when they're done.

[@Fargren]

Aren't these just big gnocchis? The dough is exactly my gnocci recipe, minus the starch.

[@gatomaru]

panko literally means breadcrumbs so you are saying breadcrumbs in english and breadcrumbs in japanese

[@shaqtaku]

Greetings Andong! Where can I buy trays like these 1:44 in Germany? Thank you!

[@Amenlimit]

What a hassle just for breadcrumps, just use crunchy onion instead

[@XjtBA]

This looks great! Question: your video showed you used two egg yolks, but your instructions in you recipe state to use three egg yolks. Which one is it?

[@WibblyWobbly]

хм... у нас в семье есть немного похожий рецепт. Только из картофельной смеси формируются котлетки, они жарятся, и заливаются соусом из грибов. Происхождение рецепта не знаю)

[@R-lyeh]

Your dumplings fall apart with boiling water, because you use too little starch. The proportions of our Klöße (silesian) are: 3/4 (cooked) potatoes, 1/4 potato starch, 1 egg. They are dumped into boiling water.

[@amiarinayl]

my mom is also from silesia, we do them very similar. My grandma always took out 1/4th of the cooked potato mash, filled the "hole" with starch and then put the potatoes back so it was 1/5th starch and 4/5th potatoes. And one egg. This also works. But I also was taught the water shouldn't cook but simmer. I once accidentally let it cook but they still held up though. And take them out when they start to swim. Still the best Klöße I had. We usually drown them in the gravy from the christmas goose.

[@SeraphimKnight]

Next make korokke!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Exclamation point for emphasis!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[@TheLevano22]

I actually ate some of them in the local restaurant in Nuremberg. Ever since I really wanted to learn how to make them. Thanks for the quality content.

[@monicawood8346]

Amazon when you want it faster. They were so good. I had Pain made 12.

[@draggonhedd]

I would add one more step, after poaching them I would drip dry them and then drop them into a hot pan with butter, and brown them on the bottom. Serve with sour cream and pickled onions. mmm

[@mattkuhn6634]

I remember loving these at the mensa at Uni Saarland, and of course at many restaurants around the country too. Probably the best ones I ever had were at a small restaurant in Füssen, came as a side with Schweineshaxen, somehow felt both airy and substantial at the same time. Looking forward to trying this recipe!

[@Paul_Ironwolf]

I think Lithuanian "Cepelinai" is a better version of this, like im not saying this is bad at all, but "Cepelinai" is this but better imo.

[@buddasquirrel]

There are many varieties of Maggi Seasoning. Which one did you use? Thanks!

[@naturalcambion3747]

I’m Irish and German and my parents always made these with blood pudding.

[@Marcel_Audubon]

the scale makes me cringe. There's nothing about making these dumplings that required a scale

[@bojanbozinovski1415]

I have eaten tehm with baked pork ao instead of the butter-i assume baking "juices" work

[@psychomarto]

Thank you for the vid mein Meister, I wanted to join the Christmas time in Fulda, but had to stay in Spain... Schade, aber zumindest sehe ich schöne Erinnerungen hier! Frohe Weihnachten und ein erfolgreiches 2023!

[@joeseeking3572]

OK, I hate gnocchi, but this - mmm. Hella work though.

[@El_Kapaun]

Auf den Trick die Schale vor dem Kochen einzuschneiden und anschießend abzuschrecken wäre ich im Leben nicht gekommen. Nie wieder verbrannte Griffels :D Danke für den Tip Andong

[@charon0815]

As a german im kinda offended you didnt include the croutons in the middle. ;) great video

[@RobbDizzl]

Thüringer Klöße…🎶

[@Noskur]

Semmel- und oder Breznknödel wann? :P Spaß beiseite, tolles Video

[@desertrose9700]

Im from Algeria and i cook this 😂🇩🇿❤️

[@192168117]

Geil aber seitdem ich entdeckt habe, das Brezn / Semmelknödel am nächsten Tag noch genauso frisch schmecken und Kartoffelknödel eher nicht, gibts nur noch ersteres! Frohe Weihnachten euch allen

[@ZagnutBar]

Ashkenazi Jew here, descended from eastern European immigrants I take it you've heard of kneidelach? (Or "kneidels" for short, also called matzo balls.) There seems to be a common thread between these dishes that goes deeper than the name. Kneidels are matzo meal (finely-pulverized matzo crumbs) dumplings held together with egg, chicken fat, seasoned with salt, pepper and leavener. Served in a light chicken broth with carrots, celery and maybe parsnip. I imagine eastern European Jews adapting Christian dishes with their kosher ingredients. Butter is not used in kneidels so as to avoid mixing dairy and meat, which would be a violation of kosher dietary laws. But honestly, subbing butter for chicken fat (schmaltz) is hardly a sacrifice.

[@BananaRama1312]

Sounds very delicious 😁 I think jewish Cuisine and culture is deeply tied to Germany so it makes Sense the names and recepes are kinda similar i guess

[@its_just_seb]

what is this, a Knödel for ants?

[@Kroiznacher]

Or maybe chopstick manageable

[@susanneanna2421]

Noch besser wenn man geröstete Weissbrotwürfel in die Mitte gibt. Dadurch kochen sie gleichmäßiger gar und es schmeckt auch noch gut.

[@KHZ1986]

only ours was one giant dumpling covered in cream....

[@schmarron9914]

Hell yeah I love Knödel. Semmelknödel are better though imo

[@tatiana.melentieva]

Ооо! Эти кугели братья наших биточков! Я узнала в ролике кое-что для себя новое!!!

[@remidiy_]

They vaguely remind me of Pyzy from Poland which are similar but are usually stuffed with pork or turkey

[@BananaRama1312]

Is that a silesian food?

[@TheTrueAmaghedon]

question: why not peel the potatoes before boiling?

[@_DRMR_]

Any tips on how to best make these fully plant-based?

[@MrVonDutchman]

Bread, Butter and Potato? thats deffinitely a germnan dish

[@EricMaechler]

ein verrücktes rezept - muss ich mal ausprobieren. grüsse in den norden

[@MartinAhlman]

You need to read up on "kroppkakor", "kams", "palt", and other Swedish things. December 25:th, for lunch, it's blood-dumplings fried up with milk. Served with lingonberry jam, of course. Welcome to Sweden! The north of Sweden...

[@drstepan1078]

NO WAY!

[@sidneyyrobin]

Did anyone else eat the roasted herbs from the butter after they cooled down ?