|Region or state||Central Europe|
|Main ingredients||Potatoes or bread or flour|
|16x16px Cookbook:Knödel 16x16px Knödel|
Knödel (English: Dumpling), (singular: der Knödel), or Klöße (singular: der Kloß) are boiled dumplings commonly found in Central European cuisine. They are also found in Scandinavian, Serbian, Northern eastern Italian cuisine, and Ukrainian cuisines. Usually made from flour, bread or potatoes, 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 in Hungary are called gombóc or knédli; in Slovenia, "knedl(j)i" or (less specifically) "cmoki"; in the Czech Republic, knedle (dm. knedlíky); in Slovakia, "knedľa" (plural: knedlíky); in Luxembourg, Kniddel(en); in Bosnia, Croatia, Poland and Serbia, knedle; and, in Italy, canederli. 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, poutines râpées. In Bukovina they are known as cnigle.
Knödel are used in various dishes in Austrian, German, and Czech cuisine. From these regions, knödel spread throughout Europe. For example, at the turn of the 20th century, it was commonly said that a Czech girl is not prepared to marry until she can cook this dish.
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) 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. Thüringer Klöße are made from raw or boiled potatoes, or a mixture of both, and are often filled with croutons or ham.
In Austria and Hungary, large sweet dumplings or plum dumplings called Zwetschkenknödel or Gombotzen are made with flour & potato batter, by wrapping the potato dough around whole plums or apricots, boiled and rolled in hot buttered caramelized bread crumbs. Topfenknödel are made with quark cheese (Topfen), (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.
Matzo balls could be considered Knödels made from matzo meal, as the Yiddish word for Matzo balls is the etymologically related "kneydlekh" for plural and "kneydl" singular. Matzo balls likely originated among Ashkenazi Jewish groups in Eastern or Central Europe.
- 2011 0628 Seefeld Schweinsbraten mit Kartoffelknödel.jpg
Kartoffelknödel with Schweinsbraten
- Plum Dumpling.jpg
Zwetschgenknödel (plum dumpling)
A Knödel with plum filling
- Hungarian túrógombóc.jpg
Hungarian túrógombóc, made with semolina flour and túró (curd cheese), rolled in breadcrumbs, and served with sour cream and sugar.
- Knedle sa sljivama.jpg
Powidlknödel or Szilvásgombóc (Hungarian) dumplings with plum filling
- Kartoffelklöße, Sanok 2012.JPG
Aprikosenknödel, knödel with apricot filling
- Tiroler speckknoedelsuppe.jpg
Speckknödel in soup
- Rippchen Klöse.JPG
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
- Schweinsbraten mit Serviettenknödeln.jpg
Braised pork served with Serviettenknödeln
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- McMeel, Andrews (2007). 1001 Foods To Die For. Andrews McMeel Publishing. p. 218. ISBN 978-0-7407-7043-2.
- "Pork, sauerkraut and dumplings". Czech Specials. 2 January 2014. Archived from the original on 8 March 2014.
- Gundel, Karoly (1992). Gundel's Hungarian cookbook. Budapest: Corvina Könyvkiadó. pp. 71, 116. ISBN 963-13-3600-X. OCLC 32227400.
- Meyer, June V.; Aaron D. Meyer (1997). June Meyers Authentic Hungarian Heirloon Recipes Cookbook. OCLC 556959201. Retrieved 25 October 2012.
- Fercher, D.; Karrer, A. (2013). Austrian Desserts and Pastries: 108 Classic Recipes. Skyhorse Publishing Company, Incorporated. p. 379. ISBN 978-1-62873-134-7.
|40x40px||Wikimedia Commons has media related to Knödel.|
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