Knödel
Encyclopedia
Knödel or Klöße (singular: der Kloß) are large round poached or boiled potato or bread dumpling
s, made without yeast. They are typical components of Austrian, German
, Hungarian and Czech cuisine
, and come in many different forms. They can be made from flour, potatoes, old bread, semolina
and many more. In most cases they are used as a side dish
for meat, like roasted meat or stews. But they can also be served as a dessert
(for example filled with plums as "Zwetschgenknödel") or in a soup.
knedlík, in Luxembourg
Kniddel(en) and in Italy
canederli. In the US, Klub
' is used to refer specifically to potato dumplings. A similar dish is known in Sweden ("kroppkakor" or "pitepalt
") and Norway, "raspeball
" or "komle" filled with salty meat and in Canada
, poutines râpées.
Klöße are 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 grizgaluska)
bread
dumplings are made with dried white bread, milk and egg yolks, Semmelknödel (are sometimes shaped like a loaf of bread, and boiled in a napkin
, in which case they are known as napkin dumplings or Serviettenknödel). Thüringer Klöße are made from raw or boiled potato
es, 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
). Topfenknödel are made with quark cheese (Topfen), (Hungarian turósgombóc), traditionally topped with cinnamon sugar and served with apple sauce or with streusel
.
Königsberger Klopse
are not dumplings, they are made from ground meat and are related to Frikadeller
.
Dumpling
Dumplings are cooked balls of dough. They are based on flour, potatoes or bread, and may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying, or baking. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may...
s, made without yeast. They are typical components of Austrian, German
German cuisine
German cuisine is a style of cooking derived from the nation of Germany. It has evolved as a national cuisine through centuries of social and political change with variations from region to region. The southern regions of Germany, including Bavaria and neighbouring Swabia, share many dishes....
, Hungarian and Czech cuisine
Czech cuisine
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries. Many of the fine cakes and pastries that are popular in Central Europe originated in the Czech lands. Czech cuisine is marked by a strong emphasis on meat dishes. Pork is quite common, and beef and...
, and come in many different forms. They can be made from flour, potatoes, old bread, semolina
Semolina
Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings. Semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains such as rice and corn.-Name:The term semolina derives from...
and many more. In most cases they are used as a side dish
Side dish
A side dish, sometimes referred to as a side order or simply a side, is a food item that accompanies the entrée or main course at a meal.-Common types:...
for meat, like roasted meat or stews. But they can also be served as a dessert
Dessert
In cultures around the world, dessert is a course that typically comes at the end of a meal, usually consisting of sweet food. The word comes from the French language as dessert and this from Old French desservir, "to clear the table" and "to serve." Common Western desserts include cakes, biscuits,...
(for example filled with plums as "Zwetschgenknödel") or in a soup.
Names and varieties
In Hungary they are called gombóc, in Czech RepublicCzech Republic
The Czech Republic is a landlocked country in Central Europe. The country is bordered by Poland to the northeast, Slovakia to the east, Austria to the south, and Germany to the west and northwest....
knedlík, in Luxembourg
Luxembourg
Luxembourg , officially the Grand Duchy of Luxembourg , is a landlocked country in western Europe, bordered by Belgium, France, and Germany. It has two principal regions: the Oesling in the North as part of the Ardennes massif, and the Gutland in the south...
Kniddel(en) and in Italy
Italy
Italy , officially the Italian Republic languages]] under the European Charter for Regional or Minority Languages. In each of these, Italy's official name is as follows:;;;;;;;;), is a unitary parliamentary republic in South-Central Europe. To the north it borders France, Switzerland, Austria and...
canederli. In the US, Klub
KLUB
KLUB is a radio station serving the Victoria, Texas, area with an album oriented rock format. It is under ownership of Townsquare Media.-External links:*...
' is used to refer specifically to potato dumplings. A similar dish is known in Sweden ("kroppkakor" or "pitepalt
Pitepalt
Pitepalt is a palt, a dish related to kroppkakor, and the specialty of the city of Piteå, though it is not eaten only in Piteå. This Swedish dish has almost as many variants as households in Piteå. Pitepalt are mostly made out of raw potatoes and barley flour, which is not the case with kroppkakor....
") and Norway, "raspeball
Raspeball
Raspeball, also known in some areas as klubb, kumle or kumpe, is a potato dumpling, a traditional Norwegian dish. It consists of grated potatoes, where typically half is pre-cooked and half is raw, salt and various kinds of flour, and is in many recipes also filled with bits of salted lamb or pork...
" or "komle" filled with salty meat and in Canada
Canada
Canada is a North American country consisting of ten provinces and three territories. Located in the northern part of the continent, it extends from the Atlantic Ocean in the east to the Pacific Ocean in the west, and northward into the Arctic Ocean...
, poutines râpées.
Klöße are large dumplings steamed or boiled in hot water made of dough from grated raw or mashed potatoes, eggs and flour. Similar Semolina
Semolina
Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings. Semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains such as rice and corn.-Name:The term semolina derives from...
crack dumplings are made with semolina, egg and milk, called Grießklößchen (Austrian Grießnockerl, Hungarian grizgaluska)
bread
Bread
Bread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed , fried , or baked on an unoiled frying pan . It may be leavened or unleavened...
dumplings are made with dried white bread, milk and egg yolks, Semmelknödel (are sometimes shaped like a loaf of bread, and boiled in a napkin
Napkin
A napkin, or face towel is a rectangle of cloth used at the table for wiping the mouth while eating. It is usually small and folded...
, in which case they are known as napkin dumplings or Serviettenknödel). Thüringer Klöße are made from raw or boiled potato
Potato
The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species...
es, or a mixture of both, and are often filled with croutons or ham
Ham
Ham is a cut of meat from the thigh of the hind leg of certain animals, especiallypigs. Nearly all hams sold today are fully cooked or cured.-Etymology:...
. 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
Streusel
In baking and pastry making, streusel is a crumb topping of butter, flour, and white sugar that is baked on top of muffins, breads, and cakes .Some modern recipes add various spices and occasionally chopped nutmeats...
). Topfenknödel are made with quark cheese (Topfen), (Hungarian turósgombóc), traditionally topped with cinnamon sugar and served with apple sauce or with streusel
Streusel
In baking and pastry making, streusel is a crumb topping of butter, flour, and white sugar that is baked on top of muffins, breads, and cakes .Some modern recipes add various spices and occasionally chopped nutmeats...
.
Königsberger Klopse
Königsberger Klopse
Königsberger Klopse, also known as Soßklopse, is a Prussian specialty of meatballs in a white sauce with capers.The dish is named for the Prussian city of Königsberg and is one of the glories of East Prussian cuisine...
are not dumplings, they are made from ground meat and are related to Frikadeller
Frikadeller
Frikadeller are flat, pan-fried dumplings of minced meat, often likened to the Danish version of meatballs. They are a popular dish in Germany, where they are known as Frikadellen, Denmark, the Faroe Islands, Norway, Poland , Russia, Ukraine and the Netherlands...
.
See also
External links
- Klöße/Dumplings
- Acadian Heritage Portal, in French – Video and historical facts on the AcadianAcadianThe Acadians are the descendants of the 17th-century French colonists who settled in Acadia . Acadia was a colony of New France...
Poutine râpée