Knödel

Knödel (; and ) or Klöße (; ) are boiled dumplings commonly found in Central European and East European cuisine. Central European countries in which their variant of ''Knödel'' is popular include Austria, Germany, Hungary, Poland, Romania, Bosnia, Croatia, Serbia, Slovenia, Slovakia, Bulgaria and Czechia. They are also found in Scandinavian, Romanian, northeastern Italian cuisine, Ukrainian and Belarusian cuisines. Usually made from flour, bread or potatoes, they are often served as a side dish 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 ; and, in Italy, . 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

Knödel are used in various dishes in Austrian, German, Slovak and Czech cuisine. From these regions, Knödel spread throughout Europe.

*''Leberknödel'' 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.
*''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 ''Grießklößchen'' (Austrian ''Grießnockerl'', Hungarian ''grízgaluska'', Silesian "gumiklyjza"). ''Thüringer Klöße'' are made from raw or boiled potatoes, or a mixture of both, and are often filled with croutons or ham.
*Bread dumplings (''Semmelknödel'') are made with dried white bread, milk and egg yolks (are sometimes shaped like a loaf of bread, and boiled in a napkin, in which case they are known as napkin dumplings or ''Serviettenknödel''). If bacon is added they are called ''Speckknödel''.
*Plum dumplings (german: Zwetschgenknödel, Slavic: ''knedle''), popular over Central Europe, are large sweet dumplings made with flour and potato batter, by wrapping the potato dough around whole plums (or apricots), boiled and rolled in hot buttered caramelized bread crumbs.
*Dumplings made with quark cheese (german: Topfenknödel, hu, túrógombóc), traditionally topped with cinnamon sugar and served with apple sauce or with streusel.
*In Brazil, German immigrants traditionally make ''Klöße'' with white rice, wheat flour and eggs, mixing them into a sturdy dough, shaping them in dumplings and boiling them.
*''Königsberger Klopse'' are, unlike regular dumplings, made from ground meat and are related to ''Frikadeller''.
*''Frankenburger Bratknödel,'' are unique to the market town of Frankenburg am Hausruck and filled with a saucy meatball.
*Matzah balls could be considered Knödel made from matzah meal. The Yiddish word for Matzah balls, (''kneydl''), is cognate to Knödel. Matzah balls originated among Ashkenazi Jewish groups in Eastern or Central Europe.
* Lithuanian ''Cepelinai''.
* Polish ''Knedle''.
* ''Marillenknödel'' apricot dumplings in Austrian cuisine
* ''Germknödel'' filled with spiced powidl, topped with sugar, poppy seeds and butter

Gallery

File:2011 0628 Seefeld Schweinsbraten mit Kartoffelknödel.jpg, Kartoffelknödel with Schweinsbraten
File:Plum Dumpling.jpg, Plum dumplings (Knedle)
File:Hungarian túrógombóc.jpg, Hungarian túrógombóc, made with semolina flour and túró (curd cheese), rolled in breadcrumbs, and served with sour cream and sugar
File:Leberknoedelsuppe.jpg, Leberknödelsuppe (liver dumplings in beef stock)
File:Serviettenkloss.jpg, Serviettenkloß
File:Speckknodel.jpg, Speckknödel
File:2015 0731 Tiroler Käseknödelsuppe Edelweisshütte Sölden.jpg, Tiroler Käseknödelsuppe, clear broth served with bread-and-cheese dumplings

See also

References

Further reading

*

External links

Klöße/Dumplings

{{DEFAULTSORT:Kloesse
Dumplings
Potato dishes
German cuisine
Luxembourgian cuisine
Austrian cuisine
Czech cuisine
Slovak cuisine
Hungarian cuisine
Plum dishes