Editing Knödel

{{Short description|Large round poached or boiled potato or bread dumplings, made without yeast}}
{{Verify|date=February 2024}}
{{Infobox food
| name             = Knödel
| name_lang        = de
| name_italics     = true
| image            = File:Knödelschneemänner 1.jpg
| image_size       =  
| caption          = Raw ''Klöße'' of various sizes
| alternate_name   = See [[#Etymology|below]]
| country          = 
| region           = [[Central Europe]]
| creator          = 
| course           = 
| type             = [[Dumpling]]
| served           = 
| main_ingredient  = [[Potato]]es or [[bread]] or [[flour]]
| variations       = [[#Variations|See list]]
| calories         = 
| other            = 
}}

'''Knödel''' ({{IPA|de|ˈknøːdl̩|lang|De-at-Knödel.ogg}}; {{singular}} and {{plural abbr}}) or '''Klöße''' ({{IPA|de|ˈkløːsə|lang|De-Klöße.ogg}}; {{singular}}: ''Kloß'') are [[Boiling|boiled]] [[dumpling]]s<ref name="McMeel"/> commonly found in [[Central European cuisine|Central European]] and [[East European cuisine]]. Countries in which their variant of {{Lang|de|Knödel}} is popular include [[Austria]], [[Bosnia]], [[Croatia]], [[Czech Republic]], [[Germany]], [[Poland]], [[Romania]], [[Serbia]], [[Slovakia]] and [[Slovenia]]. They are also found in [[Scandinavia]]n, [[Romanian cuisine|Romanian]], [[Italian cuisine#Trentino-Alto Adige|northeastern Italian cuisine]], [[Ashkenazi Jewish cuisine|Jewish]], [[Ukrainian cuisine|Ukrainian]] and [[Belarusian cuisine|Belarusian]] cuisines. Usually made from [[flour]], [[bread]]<ref name="McMeel"/> or [[potato]]es,<ref name="McMeel"/> they are often served as a [[side dish]], but can also be a [[dessert]] such as [[Knedle|plum dumplings]], or even [[Leberknödel|meat balls]] in soup. Many varieties and variations exist.

==Etymology==
The word {{lang|de|Knödel}} is [[German language|German]] and is cognate with the English word ''knot'' and the Latin word {{lang|la|nōdus}} 'knot'. Through the [[Old High German]] {{lang|goh|chnodo}} and the [[Middle High German]] {{lang|gmh|knode}} it finally changed to the modern expression. Knödel in [[Hungary]] are called {{lang|hu|gombóc}} or {{lang|hu|knédli}}; in [[Slovenia]], {{lang|sl|knedl(j)i}} or (less specifically) {{lang|sl|cmoki}}; in the [[Czech Republic]], {{lang|cs|knedlíky}} (singular {{lang|cs|knedlík}}); in [[Slovakia]], {{lang|sk|knedle}} (singular {{lang|sk|knedľa}}); in [[Luxembourg]], {{lang|lb|Kniddel(en)}}; in [[Bosnia]], [[Croatia]], [[Poland]] and [[Serbia]], {{lang|sh|knedle}}; in [[Bukovina]], {{lang|ro|cnidle}} or {{lang|ro|cnigle}}; and in [[Italy]] they are known as {{lang|it|canederli}} {{IPA|it|kaˈneːderli; kaˈnɛːderli|}} in [[Italian language|Italian]] and as {{lang|lld|bales}} in [[Ladin language|Ladin]]. In some regions of the [[United States]],{{citation needed|date=September 2016}} ''[[klub]]'' is used to refer specifically to potato dumplings. A similar dish is known in [[Sweden]] ({{lang|sv|[[Kroppkaka|kroppkakor]]}} or {{lang|sv|[[pitepalt]]}}) and in Norway ({{lang|no|[[raspeball]]}} or {{lang|no|komle}}), filled with salty meat; and in [[Canada]] ({{lang|fr|[[poutine râpée]]}}).

==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

==Gallery==
<gallery mode="packed" class="center" widths="140" heights="140">
File:2011 0628 Seefeld Schweinsbraten mit Kartoffelknödel.jpg|{{Lang|de|Kartoffelknödel}} with Schweinsbraten
File:Plum Dumpling.jpg|[[Knedle|Plum dumplings]] ({{Lang|pl|Knedle}})
File:Hungarian túrógombóc.jpg|Hungarian {{Lang|hu|túrógombóc}}, made with semolina flour and {{Lang|hu|túró}} (curd cheese), rolled in breadcrumbs, and served with sour cream and sugar
File:Leberknoedelsuppe.jpg|{{Lang|de|[[Leberknödelsuppe]]}} (liver dumplings in beef stock)
File:Serviettenkloss.jpg|{{Lang|de|Serviettenkloß}}
File:Speckknodel.jpg|{{Lang|de|Speckknödel}}
File:2015 0731 Tiroler Käseknödelsuppe Edelweisshütte Sölden.jpg|{{Lang|de|Tiroler Käseknödelsuppe}}, clear broth served with bread-and-cheese dumplings
File:Kronenschlösschen, Hattenheim, Topfenknödel.jpg|Topfenknödel
</gallery>

==See also==
{{Portal|Germany|Food}}
{{columns-list|colwidth=30em|
* [[Dampfnudel]] – sweet bread
* [[Quenelle]] – French dish
* [[Kluski]] – Polish name for concept
* [[Kroppkaka]] – Swedish dish
* [[List of dumplings]]
* [[Matzah ball]] (''kneydl'')
* [[Pitepalt]]
* [[Poutine râpée]]
* [[Semmelknödel]]
}}

==References==
{{reflist|refs=
<ref name="McMeel">{{cite book|last=McMeel|first=Andrews|title=1001 Foods To Die For|publisher=Andrews McMeel Publishing|year=2007|isbn=978-0-7407-7043-2|url=https://books.google.com/books?id=ptZgNoobsyUC&pg=PA218|page=218}}</ref>
}}

==Further reading==
* {{cite book|last1=Fercher|first1=D.|last2=Karrer|first2=A.|title=Austrian Desserts and Pastries: 108 Classic Recipes|publisher=Skyhorse Publishing Company, Incorporated|year=2013|isbn=978-1-62873-134-7|url=https://books.google.com/books?id=GwAkAgAAQBAJ&pg=PT379|page=379}}

==External links==
{{commons category|Knödel}}
* [http://www.germanfoodguide.com/cookingdetail.cfm?cooking_nr=22 Klöße/Dumplings]

{{Potato dishes}}
{{Dumplings}}
{{Authority control}}

{{DEFAULTSORT:Kloesse}}
[[Category:Dumplings]]
[[Category:Potato dishes]]
[[Category:German cuisine]]
[[Category:Luxembourgian cuisine]]
[[Category:Austrian cuisine]]
[[Category:Czech cuisine]]
[[Category:Slovak cuisine]]
[[Category:Hungarian cuisine]]
[[Category:Plum dishes]]