Knödel

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Knödel ({{#invoke:IPA|main}}; Template:Singular and Template:Plural abbr) or Klöße ({{#invoke:IPA|main}}; Template:Singular: Kloß) are boiled dumplings<ref name="McMeel"/> commonly found in Central European and Eastern European cuisine. Countries in which their variant of {{#invoke:Lang|lang}} is popular include Austria, Bosnia, Croatia, Czech Republic, Germany, Poland, Romania, Serbia, Slovakia and Slovenia. They are also found in Scandinavian, Romanian, northeastern Italian, Jewish, Ukrainian and Belarusian cuisines. Usually made from flour, bread<ref name="McMeel"/> or potatoes,<ref name="McMeel"/> 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.

Etymology

The word {{#invoke:Lang|lang}} is German and is cognate with the English word knot and the Latin word {{#invoke:Lang|lang}} 'knot'. Through the Old High German {{#invoke:Lang|lang}} and the Middle High German {{#invoke:Lang|lang}} it finally changed to the modern expression. Knödel in Hungary are called {{#invoke:Lang|lang}} or {{#invoke:Lang|lang}}; in Slovenia, {{#invoke:Lang|lang}} or (less specifically) {{#invoke:Lang|lang}}; in the Czech Republic, {{#invoke:Lang|lang}} (singular {{#invoke:Lang|lang}}); in Slovakia, {{#invoke:Lang|lang}} (singular {{#invoke:Lang|lang}}); in Luxembourg, {{#invoke:Lang|lang}}; in Bosnia, Croatia, Poland and Serbia, {{#invoke:Lang|lang}}; in Bukovina, {{#invoke:Lang|lang}} or {{#invoke:Lang|lang}}; and in Italy they are known as {{#invoke:Lang|lang}} {{#invoke:IPA|main}} in Italian and as {{#invoke:Lang|lang}} in Ladin. In some regions of the United States,Template:Citation needed klub is used to refer specifically to potato dumplings. A similar dish is known in Sweden ({{#invoke:Lang|lang}} or {{#invoke:Lang|lang}}) and in Norway ({{#invoke:Lang|lang}} or {{#invoke:Lang|lang}}), filled with salty meat; and in Canada ({{#invoke:Lang|lang}}).

Varieties

File:Pečené hovězí maso, houskové knedlíky.jpg

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Knödel are used in various dishes in Austrian, German, Slovak and 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 {{#invoke:Lang|lang}} (Austrian German: {{#invoke:Lang|lang}}; Template:Langx; Template:Langx).<ref name="Gundel">Template:Cite book</ref> {{#invoke:Lang|lang}} are made from raw or boiled potatoes, or a mixture of both, and are often filled with croutons or ham.

• {{#invoke:Lang|lang}} 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 ({{#invoke:Lang|lang}}) 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 {{#invoke:Lang|lang}}. If bacon is added, they are called {{#invoke:Lang|lang}}.<ref name="McMeel" />
• Plum dumplings (Template:Langx), 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 {{#invoke:Lang|lang}} below), which are then boiled and rolled in hot buttered caramelized bread crumbs.<ref name="Gundel" /><ref>Template:Cite book</ref>
• Dumplings made with quark cheese (Template:Langx; Template:Langx), traditionally topped with cinnamon sugar and served with apple sauce or with streusel
• In Brazil, German immigrants traditionally make {{#invoke:Lang|lang}} with white rice, wheat flour and eggs, mixing them into a sturdy dough, shaping them into dumplings and boiling them.
• {{#invoke:Lang|lang}} are, unlike regular dumplings, made from ground meat and are related to {{#invoke:Lang|lang}}.
• {{#invoke:Lang|lang}} are unique to the market town of Frankenburg am Hausruck and filled with a saucy meatball.
• Kneydlach are Knödel (specifically, Semmelknödel) made from matzah meal, and originated among Ashkenazim in Eastern and Central Europe. The Yiddish word {{#invoke:Lang|lang}} ({{#invoke:Lang|lang}}) is cognate to Knödel, and is compounded to refer to other types of Knödel when speaking Yiddish.
• Lithuanian cepelinai
• Polish {{#invoke:Lang|lang}}
• {{#invoke:Lang|lang}}, apricot dumplings in Austrian cuisine
• {{#invoke:Lang|lang}} filled with spiced powidl, topped with sugar, poppy seeds and butter

Gallery

• lang}} with Schweinsbraten
  lang}} with Schweinsbraten
• lang}})
  lang}})
• lang}} (curd cheese), rolled in breadcrumbs, and served with sour cream and sugar
  lang}} (curd cheese), rolled in breadcrumbs, and served with sour cream and sugar
• lang}} (liver dumplings in beef stock)
  lang}} (liver dumplings in beef stock)
• lang}}
  lang}}
• lang}}
  lang}}
• lang}}, clear broth served with bread-and-cheese dumplings
  lang}}, clear broth served with bread-and-cheese dumplings
• Topfenknödel
  Topfenknödel

Further reading

• Template:Cite book

External links

• Klöße/Dumplings