Knödel

Knödel (Template:IPA; Template:Singular and Template:Plural abbr) or Klöße (Template:IPA; Template:Singular: Kloß) are boiled dumplings<ref name="McMeel"/> commonly found in Central European and East European cuisine. Countries in which their variant of Template:Lang is popular include Austria, Bosnia, Croatia, Czech Republic, Germany, Poland, Romania, Serbia, Slovakia and Slovenia. They are also found in Scandinavian, Romanian, northeastern Italian cuisine, Jewish, Ukrainian and Belarusian cuisines. Usually made from flour, bread<ref name="McMeel"/> or potatoes,<ref name="McMeel"/> 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 Template:Lang is German and is cognate with the English word knot and the Latin word Template:Lang 'knot'. Through the Old High German Template:Lang and the Middle High German Template:Lang it finally changed to the modern expression. Knödel in Hungary are called Template:Lang or Template:Lang; in Slovenia, Template:Lang or (less specifically) Template:Lang; in the Czech Republic, Template:Lang (singular Template:Lang); in Slovakia, Template:Lang (singular Template:Lang); in Luxembourg, Template:Lang; in Bosnia, Croatia, Poland and Serbia, Template:Lang; in Bukovina, Template:Lang or Template:Lang; and in Italy they are known as Template:Lang Template:IPA in Italian and as Template:Lang in Ladin. In some regions of the United States,Template:Citation needed klub is used to refer specifically to potato dumplings. A similar dish is known in Sweden (Template:Lang or Template:Lang) and in Norway (Template:Lang or Template:Lang), filled with salty meat; and in Canada (Template:Lang).

Varieties

File:Pečené hovězí maso, houskové knedlíky.jpg

Meat with Czech dumplings (Template:Lang)

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 Template:Lang (Austrian German: Template:Lang; Template:Langx; Template:Langx).<ref name="Gundel">Template:Cite book</ref> Template:Lang are made from raw or boiled potatoes, or a mixture of both, and are often filled with croutons or ham.

• Template:Lang 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 (Template:Lang) 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 Template:Lang. If bacon is added, they are called Template:Lang.<ref name="McMeel" />
• 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 Template:Lang below), boiled and rolled in hot buttered caramelized bread crumbs.<ref name="Gundel" /><ref>Template:Cite book</ref>
• 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 Template:Lang with white rice, wheat flour and eggs, mixing them into a sturdy dough, shaping them in dumplings and boiling them.
• Template:Lang are, unlike regular dumplings, made from ground meat and are related to Template:Lang.
• Template:Lang 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 Template:Lang (Template:Lang) is cognate to Knödel, and is compounded to refer to other types of Knödel when speaking Yiddish.
• Lithuanian Cepelinai.
• Polish Template:Lang.
• Template:Lang apricot dumplings in Austrian cuisine
• Template:Lang filled with spiced powidl, topped with sugar, poppy seeds and butter

Gallery

• Template:Lang with Schweinsbraten
  Template:Lang with Schweinsbraten
• Plum dumplings (Template:Lang)
  Plum dumplings (Template:Lang)
• Hungarian Template:Lang, made with semolina flour and Template:Lang (curd cheese), rolled in breadcrumbs, and served with sour cream and sugar
  Hungarian Template:Lang, made with semolina flour and Template:Lang (curd cheese), rolled in breadcrumbs, and served with sour cream and sugar
• Template:Lang (liver dumplings in beef stock)
  Template:Lang (liver dumplings in beef stock)
• Template:Lang
  Template:Lang
• Template:Lang
  Template:Lang
• Template:Lang, clear broth served with bread-and-cheese dumplings
  Template:Lang, clear broth served with bread-and-cheese dumplings
• Topfenknödel
  Topfenknödel

Further reading

• Template:Cite book

External links

• Klöße/Dumplings