Knödel

Knödel
Raw Klöße of various sizes
Alternative namesSee below
TypeDumpling
Region or stateCentral Europe
Main ingredientsPotatoes or bread or flour
VariationsSee list
  •  Wikimedia Commons logo Media: Knödel

Knödel (German: [ˈknøːdl̩] ⓘ; sing. and pl.) or Klöße (German: [ˈkløːsə] ⓘ; sing.: Kloß) are boiled dumplings commonly found in Central European and Eastern European cuisine. Countries in which their variant of Knödel is popular include Austria, Bosnia, Croatia, Czech Republic, Germany, Poland, Romania, Serbia, Slovakia and Slovenia. Similar dishes can be found in most other European cuisines, such as Scandinavian, Romanian, Italian, Jewish, Ukrainian and Belarusian 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.

Etymology

The word Knödel is German and is cognate with the English word knot and the Latin word nōdus 'knot'. Through the Old High German chnodo and the Middle High German knode it finally changed to the modern expression. Knödel in Hungary are called gombóc or knédli; in Slovenia, cmoki or (vulgarly) knedl(j)i; in the Czech Republic, knedlíky (singular knedlík); in Slovakia, knedle (singular knedľa); in Luxembourg, Kniddel(en); in Bosnia, Croatia, Poland and Serbia, knedle; in Bukovina, cnidle or cnigle. The same German roots are found in these Romance languages: France has quenelles, and large gnocchi are called canederli [kaˈneːderli; kaˈnɛːderli] in Italian; bales is the Ladin word for the same dish. In some regions of the United States,[citation needed] 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 (poutine râpée).

Varieties

Meat with Czech dumplings (knedlíky)

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 Grießklößchen (Austrian German: Grießnockerl; Hungarian: grízgaluska; Silesian: gumiklyjza). Thüringer Klöße are made from raw or boiled potatoes, or a mixture of both, and are often filled with croutons or ham.

See also

References

  1. 1 2 3 4 McMeel, Andrews (2007). 1001 Foods To Die For. Andrews McMeel Publishing. p. 218. ISBN 978-0-7407-7043-2.
  2. 1 2 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. Archived from the original on 26 August 2012. Retrieved 25 October 2012.

Further reading