Knödel

Knödel (; Template:Singular and Template:Plural abbr) or Klöße (; Template:Singular: Kloß) are boiled dumplings commonly found in Central European and Eastern European cuisine. Countries in which their variant of is popular include Austria, Bosnia, Croatia, Czech Republic, Germany, Poland, Romania, Serbia, Slovakia and Slovenia. Similar dishes can be found in most other European cuisines such as Scandinavian, Romanian, northeastern Italian, Jewish, Ukrainian and Belarusian cuisines. Usually made from flour, bread or potatoes, they are often served as a side dish, but can also be a dessert such as plum dumplings, or even meat balls in soup. Many varieties and variations exist.

Etymology

The word is German and is cognate with the English word knot and the Latin word 'knot'. Through the Old High German and the Middle High German it finally changed to the modern expression. Knödel in Hungary are called or ; in Slovenia, or (less specifically) ; in the Czech Republic, (singular ); in Slovakia, (singular ); in Luxembourg, ; in Bosnia, Croatia, Poland and Serbia, ; in Bukovina, or . The same German roots are found in these Romance languages: France has , and large are called in Italian; is the Ladin word for the same dish. In some regions of the United States, klub is used to refer specifically to potato dumplings. A similar dish is known in Sweden ( or ) and in Norway ( or ), filled with salty meat; and in Canada ().

Varieties

File:Pečené hovězí maso, houskové knedlíky.jpg

Meat with Czech dumplings ()

Knödel are used in various dishes in Austrian, German, Slovak and Czech cuisine. From these regions, Knödel spread throughout Europe. Klöße are also large dumplings, steamed or boiled in hot water, made of dough from grated raw or mashed potatoes, eggs and flour. Similar semolina crack dumplings are made with semolina, egg and butter called (Austrian German: ; Template:Langx; Template:Langx). are made from raw or boiled potatoes, or a mixture of both, and are often filled with croutons or ham.

• are large dumplings made of ground liver and a batter made of bread soaked in milk and seasoned with nutmeg or other spices, boiled in beef stock and served as a soup.

• Bread dumplings () are made with dried white bread, milk and egg yolks. They are sometimes shaped like a loaf of bread and boiled in a napkin, in which case they are known as napkin dumplings or . If bacon is added, they are called .
• Plum dumplings (Template:Langx), popular over Central Europe, are large sweet dumplings made with flour and potato batter, by wrapping the potato dough around whole plums (or apricots, see below), which are then boiled and rolled in hot buttered caramelized bread crumbs.
• Dumplings made with quark cheese (Template:Langx; Template:Langx), traditionally topped with cinnamon sugar and served with apple sauce or with streusel
• In Brazil, German immigrants traditionally make with white rice, wheat flour and eggs, mixing them into a sturdy dough, shaping them into dumplings and boiling them.
• are, unlike regular dumplings, made from ground meat and are related to .
• are unique to the market town of Frankenburg am Hausruck and filled with a saucy meatball.
• Kneydlach are Knödel (specifically, Semmelknödel) made from matzah meal, and originated among Ashkenazim in Eastern and Central Europe. The Yiddish word () is cognate to Knödel, and is compounded to refer to other types of Knödel when speaking Yiddish.
• Italian gnudi
• Lithuanian cepelinai
• Polish
• , apricot dumplings in Austrian cuisine
• filled with spiced powidl, topped with sugar, poppy seeds and butter

Gallery

• Script error: No such module "Lang". with Schweinsbraten
  with Schweinsbraten
• Plum dumplings (Script error: No such module "Lang".)
  Plum dumplings ()
• Hungarian Script error: No such module "Lang"., made with semolina flour and Script error: No such module "Lang". (curd cheese), rolled in breadcrumbs, and served with sour cream and sugar
  Hungarian , made with semolina flour and (curd cheese), rolled in breadcrumbs, and served with sour cream and sugar
• Script error: No such module "Lang". (liver dumplings in beef stock)
  (liver dumplings in beef stock)
• Script error: No such module "Lang".
• Script error: No such module "Lang".
• Script error: No such module "Lang"., clear broth served with bread-and-cheese dumplings
  , clear broth served with bread-and-cheese dumplings
• Topfenknödel
  Topfenknödel
• Script error: No such module "Lang". of pike in Nantua sauce
  of pike in Nantua sauce

External links

• Klöße/Dumplings