How to Make Dumplings - German Recipes - Episode 2

Please watch my other videos - and subscribe my channel. Thanks. Klas.
▶ Check out my gear on Kit: kit.com/Oliver...
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:
Think Tank von Audionautix ist unter der Lizenz Creative Commons Attribution license (creativecommon...) lizenziert.
Interpret: audionautix.com/
Tennessee Hayride von Audionautix ist unter der Lizenz Creative Commons Attribution license (creativecommon...) lizenziert.
Interpret: audionautix.com/

[@sockowe1209]

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.

[@manzanasrojas6984]

Dont use flour. If they dont stick together well enough, use a little bit of potato starch instead

[@helenannleeshung9028]

Thank you so much for this wonderful video 💝 I am jamaican and now I can prepare german dumplings for my german husband 💞 Nuff love 🇯🇲🤗

[@theajones6080]

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.

[@winniechilton1734]

Yum make me hungry for it. I'm Chinese but i love German food. Thank you for sharing.

[@Bear-cm1vl]

We even each other out then Winnie; I'm 65% German and love making/eating Chinese food! 😊

[@johnerdmann2700]

excellent

[@klaush.6662]

German/Dutch Grandmother still with You good. You will eat well again tomorrow.

[@whoputyouontheplanet3345]

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!

[@chonghueylan1677]

WhoPutYouOnThePlanet I

[@commentcopbadge6665]

I'm in Canada but hell yeah, this would be perfect for this cold weather.

[@katherineb.3140]

Klas, Thank you for your videos! It’s nice to learn some new (for me) recipes. I will be cooking this this weekend.

[@cindymiller2928]

Love you so much ❤️🤗🤗🤗

[@winniechilton1734]

Tank you for sharing. I am going to make this for my next friendship dinner and share with my friends.

[@markdefrances5299]

If I remember correctly, my Mom used to put a small piece of toasted bread in the center of the rolled dumpling.

[@GermanRecipes]

yes thats possible It´s not a must have, but some people like it. I think it´s very good both ways ;-)

[@schneeweisschen2683]

@@GermanRecipes yes 😁 my mom too

[@Graciefrohst]

It is yummier w the brown butter where the breadcrumbs are toasted is also poured on the dumpling.

[@frankiew8532]

It is meant to absorb moisture which creates a firmer dumpling.

[@carlweiser5697]

Yes they were “stuffed” dumplings. My dad was an expert at making dumplings. 🤩

[@jrpb1984]

My grandfather used to put bacon and onion in the center

[@jeanjackson2324]

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........

[@epiccollision]

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

[@RiceaRoni354]

I use a ricer after they’ve boiled

[@jessicacoates1611]

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… 👍🏻❤️👍🏻

[@ron56pvi13]

I fondly remember my Schwabisch grandmother making oxenmaul suppe mit maultaschen. Entschuldigen bitte, my terrible spelling.

[@robertchutney]

If the potato mixture is to thin, you can add fine semolina into it:-)

[@RiceaRoni354]

Yes that’s what I do

[@rodneyferris4089]

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 !

[@brittanyaquiar4191]

I love following your recipes but I am not sure why this one is hard for me. SO I make the "dough" but it comes out sticky and breaks apart. It doesn't have that dough consistency. Is it because there might be to much water in it? I do drain it but maybe its the potatoes I use? I used Russet. ANy tips would be appreciated

[@schneeweisschen2683]

I never thought that german food was so popular. Greetings from germany

[@davidpayton8383]

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.

[@adrifranco100]

I love it! I’m living in México 🇲🇽 and we love german food 👌🏼

[@gataxis7737]

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

[@bubnjarovski]

Probably because it usually tastes like shit

[@wierick80]

@@bubnjarovski is your Grilled cheese better u peasant ?

[@exeuroweenie]

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.

[@frankkrejci4017]

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.

[@ianbell4816]

I tried this recipe, and scaled it down to 1 egg, but the dumplings fell apart in cooking. I was trying to avoid using flour as one of my guests was gluten intolerant. I think at least a little wheat flour is necessary for success.

[@Gigismum]

Egg is a binder and is typically used in gluten-free or ketogenic cooking. I would follow the recipe with 3 eggs to keep the dumplings together.

[@ianbell4816]

@@Gigismum I scaled the recipe to weights where 1 egg (50 g) was the indicated amount. I used russet potatoes instead of waxy potatoes...could that be the difference?

[@sjtherese6011]

@@ianbell4816 Did you make sure the water was NOT boiling. That’s crucial for them not falling apart. You just want it to be very hot water, no boiling. I had a failed attempt today and pretty confident that’s why. I’m going to try again with just hot water. I’ve also seen comments about russets falling apart, but it looks like he used russet it the video? I used russet in mine too.

[@angsa9826]

Guys, unfortunately this doesn't work. I just wasted 15 potatoes. I followed every single step, left the chopped potatoes at the sun for half an hour to be sure that they are died. But no, the dough needed more and more flour but it never went right. I'm so pissed off.

[@sockowe1209]

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.

[@rainerku48]

How do you prevent the raw potatoes from turning dark?

[@shelm-b8p]

This recipe is the worst. I tried making it with the driest potatoes we have in California - Russet potatoes. I squeezed the non cooked potatoes as much as I could. The consistency is useless for dumplings. You need a machine to get it to the required dry dough. Useless recipe. Thumbs down!

[@jeffreybrunken556]

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.

[@stevetatchell5571]

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.

[@sarigermanos5579]

This is not German cooking. This is disgusting muck! Don’t waste your precious ingredients!

[@9999plato]

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.

[@ozzietadziu]

A good idea. I always do that. The potato starch is a great binder.

[@zimnaya]

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!

[@johninaryan951]

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 🤣

[@Riley-vb9rr]

I use my salad spinner lined with a cotton towel and spin away.

[@loraleiffxi]

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.

[@trudygreer2491]

I grew up eating the Pfanni ones.. first times seeing them made from scratch! But my "Mutti" added a little dried marjoram to ours..

[@siegfriedbeyer4299]

Oh my gosh, me to. My mother said making them from scratch was too much work.

[@trudygreer2491]

@@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!

[@dickmorhead6165]

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.

[@kpc9650]

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.

[@davidogan]

So it’s boiled mashed potatoes. Aha! I got it!

[@elinorreinhardt1050]

Are they soft like mashed potatoes or more solid?

[@shanelunsford5495]

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.

[@jeanross7430]

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.

[@TheMultisportGeek]

I had some mild anxiety watching this but the results were excellent.

[@976_Evil_81]

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!

[@jackiedavies6956]

Could listen to your accent all day long. And those dumplings looked amazing. But there is more to look at here than the cooking, just sayin

[@Sweetandsour90955]

Jackie Davies yeah, but he has a ring on it... have u noticed that most of charming men are either “taken” either gay🙄?

[@bebitabalopez9271]

What is the Germán name of the dumplings?

[@berniid1]

@@bebitabalopez9271 Kartoffelknödel

[@jlm4881]

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!!!

[@TheOnlyAlexandra]

I know potato dumplings go with Schweinbraten, but I give up on them. I don't like gnocchi either. I like my potatoes as potatoes with Parsley. Meine Vater said the same thing.

[@GermanRecipes]

Thats very good as well. I like that, too.

[@Oclypse]

Don't over process the raw potato portion. Mine didn't come out as pretty as his, and I think its because I over did the raw part.

[@uweschroeder]

"Muskat" is called "nutmeg" in english. Just saying.

[@GermanRecipes]

yes. Sorry. My english is not perfect ;-)

[@johanfagerstromjarlenfors]

I’m happy he said ”muskot” . Otherwise i wouldn’t have understood😬 cause the name for it in swedish is muskot

[@GermanRecipes]

Thanks. Thats right. ;-)

[@Vehvilainen_Lundqvist]

danke schön

[@MountainMama1000]

Your English is just fine.

[@keturahrae8532]

Could one salt the raw potato to help draw liquid?

[@adhdswamphag]

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 😄

[@evemaniac]

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.

[@berlindabahnam6044]

Thank you for this wonderful recipe, my favorite way to eat potatoes. My relatives on bavaria added butter toasted cubes inside. Is that regional?

[@midnitejax]

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.

[@sjtherese6011]

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.

[@dannycalvino1147]

@@sjtherese6011 Russets are out. My grandmother couldn't use russet potatoes when she visited here in 1979.

[@forgipper]

@@sjtherese6011try yellow or golden potatoes.

[@mediyogi269]

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

[@tobi1306]

One of my favorite food in germany :D

[@kathleenmorey5927]

What sort of potatoes would you recommend from the US?? We moved here from Germany and really miss unsere Knoedl!

[@GermanRecipes]

i don´t know US-sorts. But it´s very important that they are, what we call: floury cooking. They are more dry and easilier falling apart. You would use them for mashed potatoes but not for french fries

[@biondatiziana]

Nice video. Could you please explain why you used a combination of raw and cooked potato? Also, should the cooking water be salted? Thanks!

[@leah3084]

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.

[@poppy069]

Had a go at your recipe but I think my mixture was too wet and subsequently failed. Re your tip about leaving in a sieve overnight to completely drain excess water. The only problem I found with this is the raw potatoe turned brown overnight.

[@pontevedra660]

Yes, I like it too, and yes, I subscribed. I do not want to miss any videos you make! Lovely Chef!!! Yummmm

[@nhschreiner]

my potato dumplings turned out to be a total disaster. the potato dough was gray-brown in color and totally disintegrated in the not boiling water. What did I do wrong?

[@sjtherese6011]

Did you add the eggs? Drain out all the water from the raw ones? Also what potato type did you use?

[@alanross2876]

What would it be like if you only used cooked potatoes?

[@GermanRecipes]

You can also do that. As well as only raw potatoes. There is all kinds in Germany.

[@santolify]

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!

[@loristrout4741]

If you let them sit over night put in the fridge. You should tell all the steps before people make mistakes and make them selves sick.

[@loristrout4741]

They can be cooked in broth as well, in fact I like them better with broth or in a soup. If you want to try an American Type look for Biscuit type has all the ingredients of a biscuit just cook in soup or Jewish type Matzo Ball.

[@shepherdbella]

Lori Strout Classic potato Knödel and semmelknödel do not get cooked in broth.. only Leberknödel for Soup. but of course... YOU can try anything to enlighten your taste buds.

[@catman7153]

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!!

[@wallyzeisig]

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

[@artinpastel]

Muskat = Nutmeg

[@eamonmcgarry5815]

Sounds very nice, but too much arsing about just to make Boxty.

[@vickywoodanhorses4257]

I just wanted to know since you put in the egg, does that keep the potato from turning black? You don't have to keep the starch from the raw potato to add to the cooked potato?

[@GermanRecipes]

Hi Vicky, thank you for your question. Though I´m sorry, I´m not quite sure whether I can give you the right answer. To be honest I´ve never had a potato that turned black. The egg is to make the doe stick together properly so that the dumplings won´t fall apart. And of course there is starch in the raw and in the cooked potatoes...Of course you can add some more potato-starch if the doe is not going to be dry enough. Hope, I could help you. All the best. Klas

[@vickywoodanhorses4257]

Thank you for your quick response, I've made these once and they turned black. My mother forgot to tell me to add vinegar and laughed when I told her. But she didn't add egg that is why I asked. Thank you I just learned something. (always a good thing)

[@nadiadv22]

Hi Vicky, It is up to, what kind potatoes you using. If you use Russet potatoes or white potatoes, yes, they turn black, when shredded. Best are Yukon gold or waxy potatoes (meaty, not starchy). And starch from raw potatoes just add in boiling water for dumplings, they hold more together during cooking. I am nor German, I am Czech, and we like potatoes dumpling too.

[@vickywoodanhorses4257]

Thank you so much, you helped me so much. I will keep trying till I get it right. I do not give up. Thanks. :)

[@nadiadv22]

You are welcome.........any kind of yellow potatoes.............

[@chris_ea]

Aha, in Sweden we eat then as is and with Lingonberry and melted butter

[@typeviic1]

So adding flour or potato starch is just an option?

[@PoisonelleMisty4311]

💜💜😊😊🙏🙏 great recipies. Dumlings is also common dish in china. According to some folklore they are said to restore youth. :D

[@jennyb6600]

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.

[@manzanasrojas6984]

Yup, preferably potato starch to help em stick together a little better :) But it really depends on the kind of potato you use

[@elizabethshaw734]

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! :-)

[@mixolydius]

Noooo, you don't slice and fry Potato-Dumplings ("Kartoffelklöße") next day... this is only be done with Bread-Dumplings ("Semmelknödel"). They are then called "Serviettenknödel". But please never do this with Potato-Dumplings! And you also don't eat them with "Krautsalat" (only the Bread-Dumplings). Potato-Dumplings are so soft and stretchy, that they need a lot of a nice Sauce. Mushrooms with Creamsauce would be nice.

[@johnwhite4772]

Would you not salt the shredded potatoes to draw out more moisture before squeezing?

[@sjtherese6011]

That’s actually so smart, just might be harder to control salt levels by doing this?? I’m not sure

[@johnwhite4772]

@@sjtherese6011 Not really. Definitely don't go crazy with the salt. The moisture will take much of the saltiness with it as it's exuded.

[@RavinDave-theOriginal]

I find this fascinating. But do Germans make a dumpling that's dough-based? When I was a kid (1960's), we had an immigrant German widow living next door, who made dumplings for us. They seemed huge to me -- but I was a kid, so everything looked huge, I suppose. She served it with some shredded chicken dish. I don't recall that they tasted like potato -- but I could easily be wrong. They were -- at once -- both hefty and airy. Extremely filling. This ring any bells?

[@tiffanyangel7402]

Can you make a rouladen video?

[@edspencer7121]

Excellent! And I sound back with a yodel!!

[@CANDYZANE69]

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!!

[@robjennings6795]

German style chicken and dumplings with a dry white wine; was the best.

[@Gesundheit888]

We always put in a couple of tablespoons of either white flour or breadcrumbs in with the potatoes mixture.

[@MegaTripodman]

Dude... NOT EVEN CLOSE to klösse as made in Germany. Costa Rica or maybe Borneo.

[@hetspook666]

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.

[@sentientbattleship1882]

"Sieve" rhymes with "give." Aren't these called "knoedel"? Very nice video.

[@friedrichgutkowski9449]

also called Knödel depending in the region of Germany

[@mattwaldron7419]

Knedla in Franconian German. I found that Knoedel is term used more in Bavaria.

[@Herp234]

@@friedrichgutkowski9449 Knödel and Knoedel are the same word. The "'oe" can be used for those who don't have "ö" on their keyboard.

[@evelinholmes6401]

You can also make Kartoffel kloese from just boiled potatoes 🥔

[@PearlRubyJasper]

German food...omg luv it

[@danielsherwood5010]

Hello. Great video. Tried to make the pork and dumpling dinner. Pork was good but the dumplings just kind of dissolved in the water. Any reasons why that would happen?

[@joeblow2069]

These are similar to Swedish Kroppkakor but the way my family made Kroppkakor they did not use eggs. It is tricky folks because if you do not get enough moisture out you end up using too much flour to hold them together. Because 3 eggs are used here more flour has to be used because eggs are obviously moist. kzbin.info/www/bejne/j2PWl51uqdWYa7c The potato flavor is incredible provided you do not have to use too much flour. In the video they recommend using potatoes that have been sitting out for a long time so they are drier. Another issue is to not let the raw potato turn black. I don't think I have ever had a potato dumpling that was not good. This is a good recipe here.

[@nikkphillips1972]

You should add your recipes on Khal,com, There is a very big chance that you will be on the front page........,

[@Von1966]

A lovely German man playing with his dumplingz! What's not to like 😃

[@andrewr6302]

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 =)

[@andrewr6302]

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 =)

[@Bear-cm1vl]

Great recovery, Andrew!

[@karinborschman4209]

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

[@rongotzon9947]

I was in germany in 1969. I miss wiener schnitzel. Do you have a good recipe for that dish please

[@RiceaRoni354]

I’m confused that’s how to make potato pancakes use a ricer after they’ve cooked for dumplings with eggs flour and farina nutmeg

[@manzanasrojas6984]

4:40 Nutmeg = Muskat

[@nitipanchal85]

Just here for the stud.. Damm he is fine.... Plus he can cook lovely

[@jackiedavies6956]

Yep your not the only one get in line ha.

[@gracegiles5462]

Nee Panc but he’s exhausting, his presentation gives me a headache

[@epistte]

Any guy who can cook this well gets extra points from me. I'm too lazy to make potato dumplings except once or twice a year. I make spaetzle instead.

[@danialholt4174]

You people are disgusting.

[@danialholt4174]

@@RobespierreThePoof I'm not a perverted subhuman in need of being capped in an alley if that's what you mean. All my friends feel the same way.

[@allarysdanyaela6826]

One of the things I miss most since health issues have grounded me from visiting Germany is these dumplings.

[@CunoWiederhold]

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.

[@ratlips4363]

I suggest you spend some time on the internet to find out what tools are now being offered such as potato ricers, and silicone spatulas that might make your work both easier and more accurate!

[@paulengstrom432]

my mom used a ricer. I still have it. But his stamper rod looked pretty cool.

[@adforknowledge6582]

Plz share more veg recipes... Plz.... :)

[@emilythe1st]

After having these on our trip to Germany, I was so excited to make them. I followed every step exactly, including squeezing all of the water out of the potatoes. It did not turn out at all. The dough was so wet, I added cup after cup of flour. They’re in the hot water now. Not looking good

[@tobelstoker9992]

It's a bit late i guess but the reason it didn't work is most likely, that it's hard to find the right type of potatoes, with a very high starch content.

[@adamchurvis1]

Showing the side of the bowl rather than the contents is frustrating.

[@GermanRecipes]

Sorry, we are not perfect in everthing, but we do our best. But as this was one of our first vids, we have already corrected this in the following videos

[@brenda9140]

Instead of being a he-man, throw you grated potatoe in a salad spinner and give it a couple of tweriles and it will remove the excess water.

[@kathyharper7187]

I was having a hard time paying attention to the cooking part of this video 😍