Knödel

Knödel (pronounced [ˈknøːdl̩] (listen); sing. and pl.) or Klöße (pronounced [ˈkløːsə] (listen); sing. Kloß) are boiled dumplings[1] 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, Serbia, Croatia, Slovenia, Slovakia, and the Czech Republic. They are also found in Scandinavian, Romanian, North-eastern Italian cuisine, Ukrainian and Belarusian cuisines. Usually made from flour, bread[1] or potatoes,[1] 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.

Knödel

Alternative names	see below
Type	Dumpling
Region or state	Central Europe
Main ingredients	Potatoes or bread or flour
Variations	See list
Cookbook: Knödel   Media: Knödel

Etymology

The word Knödel is German and derives from the Latin word nōdus ("knot"). Through the Old High German chnodo and the Middle High German knode it finally changed to the modern expression.[2] Knödel in Hungary are called gombóc or knédli; in Slovenia, knedl(j)i or (less specifically) cmoki; in the Czech Republic, knedlíky (singular knedlík); in Slovakia, knedle (singular knedľa); in Luxembourg, Kniddel(en); in Bosnia, Croatia, Poland and Serbia, knedle; in Bukovina, cnigle; and, in Italy, canederli [kaˈneːderli]. In some regions of the United States, klub is used to refer specifically to potato dumplings. A similar dish is known in Sweden (kroppkakor or pitepalt) and in Norway (raspeball or komle), filled with salty meat; and in Canada (poutine râpée).

Varieties

Meat with Czech dumplings (knedlíky)

Knödel are used in various dishes in Austrian, German, 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)[3]
• 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.[1] Thüringer Klöße are made from raw or boiled potatoes, or a mixture of both, and are often filled with croutons or ham.
• 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.[3][4]
• Dumplings made with quark cheese (German: Topfenknödel, Hungarian: 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.
• Matzah balls could be considered Knödel made from matzah meal. The Yiddish word for Matzah balls, קניידל (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

• 
  Kartoffelknödel with Schweinsbraten
• 
  Grießklößchen
• 
  Plum dumplings
• 
  Hungarian túrógombóc, made with semolina flour and túró (curd cheese), rolled in breadcrumbs, and served with sour cream and sugar
• 
  Topfenknödel
• 
  Kartoffelklöße
• 
  Aprikosenknödel, knödel with apricot filling
• 
  Speckknödel in soup
• 
  Spare ribs with Klöße
• 
  Leberknödelsuppe (liver dumplings in beef stock)
• 
  Germknödel, dumpling with a mix of poppy seeds and sugar, filled with spicy plum jam
• 
  Knödel boiling
• 
  Serviettenkloß
• 
  Speckknödel
• 
  Braised pork served with Serviettenknödeln
• 
  Tiroler Käseknödelsuppe, clear broth served with bread-and-cheese dumplings

See also

• Dampfnudel, sweet bread
• Germknödel, steamed or boiled yeast dough
• Kluski, Polish name for concept
• Kroppkaka, Swedish dish
• List of dumplings
• Matzah ball (kneydl)
• Pitepalt
• Plum dumplings, commonly known as knedle
• Poutine râpée
• Semmelknödel

References

1. McMeel, Andrews (2007). 1001 Foods To Die For. Andrews McMeel Publishing. p. 218. ISBN 978-0-7407-7043-2.
2. Birgit Klackl-Salletmaier (January 2013). "Knödelheimat Österreich". Epikur. Journal für Gastrosophie (in German). Retrieved 22 November 2015.
3. Gundel, Karoly (1992). Gundel's Hungarian cookbook. Budapest: Corvina Könyvkiadó. pp. 71, 116. ISBN 963-13-3600-X. OCLC 32227400.
4. Meyer, June V.; Aaron D. Meyer (1997). June Meyers Authentic Hungarian Heirloon Recipes Cookbook. OCLC 556959201. Archived from the original on 26 August 2012. Retrieved 25 October 2012.

Further reading

• Fercher, D.; Karrer, A. (2013). Austrian Desserts and Pastries: 108 Classic Recipes. Skyhorse Publishing Company, Incorporated. p. 379. ISBN 978-1-62873-134-7.

External links

• Klöße/Dumplings