Hello! I come from a part of Brazil that's filled with German immigrants. So we have lots of food there that are German inspired and all of that. The thing is, one of the most common foods I see at German restaurants and fairs there is potato dumplings. I know that boiled potato dumplings are easy to find in Germany (Kartoffelklösse). but I never saw the deep fried (can be pan fried as well), filled with ground beef dumplings that are so linked with German food where I come from. I just wanted to know if this is related to a very specific region in Germany, so not that that easily found, or if it is something that was actually invented by german descendants in Brazil and just considered as a German food without being that authentic. I've been to Germany 4 times and now live in Sweden, and never once found these fried dumplings on a menu. Any ideas? Thank you, I would really like to know if I would be able to eat these somewhere in Germany.

EDIT: Yeah, judging by the responses, deep frying is not the german way. I've suspected this was the case. Here in Sweden it's all boiled dumplings as well. I was just wondering if it was a regional thing and I just hadn't found the right spot in Germany to eat them. THANK YOU FOR THE INFORMATION :)))

SECOND EDIT: Here goes a YouTube video with the recipe:
https://youtu.be/LIdcykB5nQk?si=CH-bzL7m-WE8uFvf

by glass_eyed_nun

23 comments

  1. 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.

  2. 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”.

  3. Dumplings fried as a whole is not a thing.

    Dumplings filled with meat or greaves are popular. See Fleischknödel or Grammelknödel.

  4. I have never heard that in Germany, sounds more eastern European, Poland maybe.

  6. 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.

  7. 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. 

  8. 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.

  9. 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.

  11. Schupfnudeln are often pan fried and are essentially little potato dumplings

  12. 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.

  13. 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.

  14. I know the fried and filled dumplings from Czechia. Mostly filled with cabbage and cured pork.
    I also got some in eastern Bavaria

  15. Are you thinking of Kartoffelpuffer? I’ve heard some people calling them “batata suíça” in Brazil.

  16. 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.

  17. 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.

  19. Maybe Kartoffelpuffer?

    Pan frying left over dumplings on the next day is also pretty common, but not deep frying.

  21. The video shown is certainly not traditional german food. I would be hard pressed to call it even german inspired, looks not even close to aynthing I know. Generally deep frying is not very traditional in german cuisine. It does look very tasty though, def would try it.

  23. Franconian Eingeschnittene Klösse are boiled potato dumplings that are cut up and pan-fried, then served ideally with sauce. They are a typical preparation for leftover food. You occasionally get them in restaurants as a side.

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