Hallo! Ich komme aus einem Teil Brasiliens, der mit deutschen Einwanderern gefüllt ist. Wir haben dort viel Essen, die inspiriert sind, und all das. Die Sache ist, eines der häufigsten Lebensmittel, die ich in deutschen Restaurants und Messen sehe, gibt es Kartoffelknödel. Ich weiß, dass gekochte Kartoffelknödel in Deutschland (Kartoffelklösse) leicht zu finden sind. Aber ich habe nie den Frittieren gesehen (kann auch gebraten werden), gefüllt mit Hackfleischknödeln, die so mit deutschem Essen verbunden sind, woher ich komme. Ich wollte nur wissen, ob dies mit einer ganz bestimmten Region in Deutschland zusammenhängt, also nicht das, das leicht zu finden ist, oder ob es etwas ist, das tatsächlich von deutschen Nachkommen in Brasilien erfunden und nur als deutsches Essen angesehen wurde, ohne so authentisch zu sein. Ich war 4 Mal in Deutschland und lebe jetzt in Schweden und fand diese gebratenen Knödel nie auf einer Speisekarte. Irgendwelche Ideen? Danke, ich würde wirklich gerne wissen, ob ich diese irgendwo in Deutschland essen könnte.
Bearbeiten: Ja, nach den Antworten zu urteilen, ist nicht der deutsche Weg. Ich habe vermutet, dass dies der Fall war. Hier in Schweden ist auch alles gekochte Knödel. Ich fragte mich nur, ob es eine regionale Sache war und ich hatte einfach nicht den richtigen Ort in Deutschland gefunden, um sie zu essen. Danke für die Informationen :)))
Zweite Bearbeitung: Hier geht ein YouTube -Video mit dem Rezept:
https://youtu.be/lidcykb5nqk?si=ch-bzl7m-we8ufvf
Is there such a thing as a fried potato dumpling in German culinary?
byu/glass_eyed_nun ingermany
Von glass_eyed_nun
20 Kommentare
While it sounds delicious, I have never seen those here.
I know when my family makes potato dumplings we cut the leftovers (if there ever are any) in slices and pan-fry them the next day. Delicious with meat leftovers.
Kroketten I guess.
You can find them frozen in all supermarkets.
I wouldn’t call them „german“, but to be fair, I would not call anything with potato or paprika „german“.
Dumplings fried as a whole is not a thing.
Dumplings filled with meat or greaves are popular. See Fleischknödel or Grammelknödel.
I have never heard that in Germany, sounds more eastern European, Poland maybe.
Pan-fried Klöße, albeit in slices, I know for preparing left-over Klöße from last day.
I have also seen filled Klöße, also in sweet versions (https://de.wikipedia.org/wiki/Marillenkn%C3%B6del)
Leftover dumplings are „recycled“ in our family the next day by slicing them up and frying them in a pan.
In a nutshell, no dumpling I know about comes into this world without boiling water.
I only know of sweet versions of this. My Grandma used to make Kirschklöße (cherry-filled potato dumplings). She was originally from Bohemia, now part of Czech Republic, but of German ethnicity.
Most likely the meat-filled ones are also from Eastern Europe, ethnic Germans used to he spread all over Eastern Europe.
I think usually those are cooked not fried. I guess you have to go further east to find fried dumplings? Sorry if I am wrong but I have a polish friend who deep fries every dumpling XD. It’s delicious. I just don’t think it is really a thing here. We are generally not that much into deep fried foods like other cultures. More the roasting, cooking, steaming and baking.
Pan-frying the uneaten Kartoffelklösse remainders the next day was pretty common. could be just to heat them up, or as separate dish with sugar and melted butter. (Saxony with some Hesse influence)
Making them from scratch was a bit of work and took some time, so making some more than needed made sense.
Maybe you think of “Maultaschen”
Schupfnudeln are often pan fried and are essentially little potato dumplings
Sounds like polish Pelmeni which are also eaten in Germany, especially towards the northeast. Never seen them fried, but pan seared. Frying might be a latinamerican spin on it, and sounds excellent.
Could you post a picture? I don’t think I probably understand what you mean.
There are „Kroketten“ but they aren’t filled with anything.
I know the fried and filled dumplings from Czechia. Mostly filled with cabbage and cured pork.
I also got some in eastern Bavaria
Are you thinking of Kartoffelpuffer? I’ve heard some people calling them “batata suíça” in Brazil.
The closest thing would be „Krokette“ that’s deep fried mashed potato. But usually they don’t have any filling. They are eaten as a side dish similar to „Klöße“ for things with a good sauce like a roast or maybe duck/goose.
I think that’s something Spanish, especially when smaller and filled with cheese.
Read about uahc in a cooking book. But not German.
Bombas De patata or potato empanadas STH like that.
Krokette?
Maybe Kartoffelpuffer?
Pan frying left over dumplings on the next day is also pretty common, but not deep frying.
Kroketten