Editing Knödel (section)

==Varieties==
 [[File:Pečené hovězí maso, houskové knedlíky.jpg|thumb|Meat with [[Czech Republic|Czech]] dumplings ({{Lang|cs|knedlíky}})]]
Knödel are used in various dishes in [[Austria]]n, [[Germany|German]], [[Slovak Republic|Slovak]] and [[Czech Republic|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 {{Lang|de|Grießklößchen}} ([[Austrian German]]: {{Lang|de|Grießnockerl}}; {{Langx|hu|grízgaluska}}; {{Langx|szl|gumiklyjza}}).<ref name="Gundel">{{cite book |last=Gundel |first=Karoly |title=Gundel's Hungarian cookbook |publisher=Corvina Könyvkiadó |year=1992 |isbn=963-13-3600-X |location=Budapest |pages=71, 116 |oclc=32227400}}</ref> {{Lang|de|Thüringer Klöße}} are made from raw or boiled [[potato]]es, or a mixture of both, and are often filled with [[croutons]] or [[ham]].

*{{Lang|de|[[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. 

*Bread dumplings ({{Lang|de|Semmelknödel}}) 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 {{Lang|de|Serviettenknödel}}. If bacon is added, they are called {{Lang|de|Speckknödel}}.<ref name="McMeel" />
*[[Knedle|Plum dumplings]] ({{langx|de|Zwetschgenknödel}}), 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 {{Lang|de|Marillenknödel}} below), boiled and rolled in hot buttered caramelized bread crumbs.<ref name="Gundel" /><ref>{{cite book|last=Meyer|first=June V.|author2=Aaron D. Meyer|title=June Meyers Authentic Hungarian Heirloon Recipes Cookbook|year=1997|oclc=556959201|url=http://homepage.interaccess.com/~june4/spaetzle.html|access-date=25 October 2012|archive-url=https://web.archive.org/web/20120826194351/http://homepage.interaccess.com/~june4/spaetzle.html|archive-date=26 August 2012|url-status=dead}}</ref> 
*Dumplings made with [[Quark (dairy product)|quark cheese]] ({{langx|de|Topfenknödel}}; {{langx|hu|túrógombóc}}), traditionally topped with cinnamon sugar and served with [[apple sauce]] or with [[streusel]].
*In [[Brazil]], [[Immigration to Brazil|German immigrants]] traditionally make {{Lang|de|Klöße}} with white rice, wheat flour and eggs, mixing them into a sturdy dough, shaping them in dumplings and boiling them.
*{{Lang|de|[[Königsberger Klopse]]}} are, unlike regular dumplings, made from ground meat and are related to {{Lang|de|[[Frikadeller]]}}.
*{{Lang|de|[[Frankenburger Bratknödel]]}} are unique to the market town of [[Frankenburg am Hausruck]] and filled with a saucy meatball.
*[[Kneydlach]] are Knödel (specifically, ''Semmelknödel'') made from [[Matzah|matzah meal]], and originated among [[Ashkenazi Jews|Ashkenazim]] in Eastern and Central Europe. The [[Yiddish]] word {{lang|yi|קניידל}} ({{Lang|yi|kneydl}}) is cognate to Knödel, and is [[Compound (linguistics)|compounded]] to refer to other types of Knödel when speaking Yiddish.
* Lithuanian ''[[Cepelinai]]''.
* Polish {{Lang|pl|[[Knedle]]}}.
* {{Lang|de|[[Marillenknödel]]}} apricot dumplings in Austrian cuisine
* {{Lang|de|[[Germknödel]]}} filled with spiced [[powidl]], topped with sugar, poppy seeds and butter