Knödel

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Knödel
Semmelknödel.jpg
Semmelknödel
Region or state Central Europe
Main ingredient(s) Potatoes or bread or flour or semolina

Knödel (singular: der Knödel), or Klöße (singular: der Kloß), are large round poached or boiled potato or bread dumplings, made without yeast. They are typical components of the Central European cuisine, including Austrian, Croatian, Czech, German, Hungarian, Serbian, Slovenian and Ukrainian and come in many different forms. They can be made from flour, old bread, potatoes, semolina, etc. In most versions, they are used as a side dish for meat, like roasted meat or stews. But they can also be served as a dessert (e.g., filled with plums, as Zwetschgenknödel) or in a soup.

Etymology[edit]

In Hungary, they are called gombóc or knédli; in Slovenia, "knedl(j)i" or (less specifically) "cmoki"; in the Czech Republic, knedle (dm. knedlíky); in Luxembourg, Kniddel(en); in Bosnia, Croatia 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.

Varieties[edit]

Meat with Czech dumplings (knedlíky)

They are very important in Austrian, German and Czech cuisine. From there it spread throughout Europe and the world. For example at the 20th century was applied that a Czech girl is not ready to get married until she can cook this dish.[1]

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 milk, called Grießklößchen (Austrian Grießnockerl, Hungarian grízgaluska)[2] 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 (streusel).[2][3] 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.

Königsberger Klopse are not dumplings; they are made from ground meat and are related to Frikadeller.

Types of Knödel[edit]

See also[edit]

References[edit]

  1. ^ Czechspecials.com: Pork, sauerkraut and dumplings
  2. ^ a b Gundel, Karoly (1992). Gundel's Hungarian cookbook. Budapest: Corvina Könyvkiadó. pp. 71, 116. ISBN 963-13-3600-X. OCLC 32227400. 
  3. ^ Meyer, June V.; Aaron D. Meyer (1997). June Meyers Authentic Hungarian Heirloon Recipes Cookbook. OCLC 556959201. Retrieved 25 October 2012. 

External links[edit]