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German Potato Dumplings (Kartoffelkloesse) – Food Wishes ctm magazine

Learn how to make German Potato Dumplings! This style of “Kartoffelkloesse” is basically mashed potatoes in ball form, topped with crispy, butter-fried breadcrumbs. That’s some hot, starch on starch action! Visit https://foodwishes.blogspot.com/2019/03/german-potato-dumplings.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this German Potato Dumplings recipe!

You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”



  • Daffy Duck on June 21, 2021

    Need beer

  • tothar on June 30, 2021

    Please make mettbrötchen!

  • President Elect Nash Montana on July 1, 2021

    No no no cayenne and paprika are two spices used A LOT in euro countries including and esp Germany. Cayenne is very popular, and in Switzerland our traditional Röschti, or “hash browns”, usually cayenne and paprika are mixed to add flavor.

  • peaches5712 on July 3, 2021

    When visiting my son in Germany he took me out for dinner. It was the BEST thing I had ever eaten and this was on my plate! I never really knew what it was until I seen this video…..thank you!!

  • Sanjay Senthilkumar on July 6, 2021

    I am trying to find a different recipe by chef john, where he cuts the dough with his hand (like a knife) before baking it. I cannot recall the name of it! Can someone help me, please!

  • Marco Gazaneo on July 7, 2021

    German Guy here, you got them very nice! But I never heard of putting crispy bread in them, just on top. In my area (the area around Heilbronn and Würzburg) we usually fill them with bacon, onions and cheese 😀 but good job! They look great!

  • Jay Dom on July 10, 2021

    In my experience they should be chewy and swimming in gravy

  • How Ward on July 14, 2021

    Matzoh balls…🤣

  • marcus cicero on July 15, 2021

    would be great with braised short ribs or pot roast. made your Coq au Vin today chef. these dumplings would work well with that dish as well. dumplings need gravy

  • Budiarto Y.N on July 18, 2021

    Tips to upgrade it into indonesian dishes
    Remove flour
    add Chopped green onion , Cornet (beef) , chicken boulion / beef / mushroom, finely chopped garlic .
    mix , shape into ball
    coat with whisked egg
    deep fry golden brown

  • ScinnerNo1 on July 19, 2021

    You should try the Swedish potato dumpling called "Kroppkakor", they look like these but stuff them with fried rhymed

    pork belly, onion and allspice. Should be eaten with lingon berries in sugar and melted butter and/or milk!

  • Elise Leonard on July 24, 2021

    Put in some dill and you have my granny’s exact kartoffelkoloess, holy cow I thought this was lost forever

  • SJVChE on July 28, 2021

    Stick of butter? Is this the Paula Dean recipe?

  • Jad248 on August 17, 2021

    Is this the same guy from The Wolfe Pit? Lol

  • Van Le on August 22, 2021

    Hi everyone, i read all comments hoping finding the right answer as i like potatoes. Why are potato balls boiled again bcos they already cooked? Surprisingly they didn't fall part! Definitely i make them soon

  • Karen Dela Cruz on August 23, 2021

    sir can you post also the recipes. thanks

  • CZ FanGrrl on August 23, 2021

    Not bad if I do say so. Being a good ol’ square head girl and having been raised on potato dumplings and Kinder Bier as soon as I was old enough to chew or hold a bottle, I can honestly say these are pretty close to mom’s but she never add croutons (thank goodness and I’ll tell you why). When we had left over dumplings (if my dad didn’t eat 6 of them during Duck Dinner), mom would slice the potato dumplings and fry them in butter. You haven’t lived until you’ve had left over potato dumplings sliced and friend in butter. You can see how the crouton would ruin that. But I have since outdone even mom with the potato dumplings. After boiling them, I deep fry them and you honestly have not lived until you’ve have deep fried potato dumplings. O….M….G. Oh and side note. My mom would cook the potatoes the day before and rice them the next day when they were cold. They had a dried texture and didnt need as much flour as you used to hold them together.

  • Gardener Kate Carter on August 23, 2021

    Bacon in the middle is nice

  • Big B on August 28, 2021

    Every. single. Thing. He. Says. Ends in a fuckin QUESTION!!!!!!!

  • The Wayshower on September 4, 2021

    check out a recipe for Klub/Kompe … it's the Norwegian version of potato dumplings … looking fwd to trying this!

  • Tom Collen on September 4, 2021

    My friend's mom used to put a bit of ham and cheese inside her potato dumplings in the place of the bread cubes.

  • Ang R on September 5, 2021

    Thank you.
    I think I will add herbs.

  • Erin Norquist on September 10, 2021

    I love coming here for a good laugh. Chef, you have all the right words!

  • Daniel Behrend on September 17, 2021

    Omg German food is so awful.

  • K K on September 18, 2021

    Kartoffelklöße with cayenne and flour is a really no go

  • Jacolyn Lange on September 26, 2021

    I am mostly German, and I used to take care of an elderly man that was also German . I like to cook so I thought I would treat him to some authentic Getman cuisine. So I made him some potato dumplings, from raw shredded potato and flour, stuffed them with some chopped ham and cooked them in with a boiled dinner of cabbage carrots, and onions. Then served them up with melted butter. Oh so delicious, but I haven't made them since because they were pretty labor intensive. But now I am inspired, and hungry so I might try again soon! 😆 🤣

  • Google account 1 on September 30, 2021

    We say kuh duffle glaze . Not sure if that’s correct but that’s what our grandmother said and that’s what we say

  • Cyberlion99 on October 18, 2021

    Oh boy here I am, learning from an American how to cook a signature dish from my own home country. Well, I can at least blame that on the fact that this recipe is not a Northern Germany thing.

  • Oomitch on October 20, 2021

    This man's mannerisms in speech remind me of JFK and I don't like it….


  • Heidi Rose on October 27, 2021

    no no no no nooooo there are NO EGGS in KArtoffel kloesse NEVER EVER EVER

  • Michael C. Tritt on November 4, 2021

    We always had then with saurbraten and spatetzle

  • Zankaa on November 8, 2021

    i was so disappointed that you didn't cook the dumplings in a pan at the end to give them a crust… screw tradition, that sounds delicious.

  • Shougey Wougey on November 9, 2021

    Man O' Man, This guy can cook, But goodness gracious does his cadence drive me around the bend.

  • patricia Brooks on November 13, 2021


  • Péter Zebot on November 20, 2021

    With a tall beer an you are all set. Nice job.

  • Kitchen with Javeria on November 25, 2021

    Sehr lecker essen sehr interassent stay connected bro

  • a girl on November 27, 2021

    I asked my german grandma why we add the bread and she said something like bread is life😂

  • Donna Duke on December 8, 2021

    Don’t understand why you need to boil them again they are already cooked. No thanks

  • bakaracingteam on December 12, 2021

    Damp hands make smooth balls… 🤣🤣

  • Matt Dobson on December 23, 2021

    Can you prep these in advance ? Say to pre boiling them

  • Jill Seering on December 27, 2021

    you used mashed potato rather than boiling boiling it to a riced potato (al-danti) and you added all pupose flour rather than corn flour or corn starch.
    That will change the texture and taste and adding the fried croutons to the inside is a way of using up the day old bread. they turned out just as tasty

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