|Region or state||Central Europe|
|Main ingredients||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, Slovakian, German, Hungarian, Serbian, Slovenian, Northern eastern Italian cuisine 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.
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 Slovakia, "knedľa" (plural: 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.
They are very important in Austrian, German and Czech cuisine. From there it spread throughout Europe and the world. 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.
Types of Knödel
- "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.
|Wikimedia Commons has media related to Knödel.|
- Acadian Heritage Portal, in French – Video and historical facts on the Acadian Poutine râpée