Knödel
(Redirected from
Klöße
) | This article needs additional citations for verification. (February 2024) |
| Alternative names | See below |
|---|---|
| Type | Dumpling |
| Region or state | Central Europe |
| Main ingredients | Potatoes or bread or flour |
| Variations | See list |
Knödel (German: plum dumplings, or even meat balls in soup. Many varieties and variations exist.
Etymology
The word Knödel is
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
Knödel are used in various dishes in
croutons or ham
.
- dumplingsmade 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 (Semmelknödel) 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 Serviettenknödel. If bacon is added, they are called Speckknödel.[1]
- Plum dumplings (German: Zwetschgenknödel), 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 Marillenknödel below), boiled and rolled in hot buttered caramelized bread crumbs.[2][3]
- Dumplings made with quark cheese (German: Topfenknödel; 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.
- Frikadeller.
- Frankenburger Bratknödel are unique to the market town of Frankenburg am Hausruck and filled with a saucy meatball.
- Matzah balls could be considered Knödel made from matzah meal. The Yiddish word for Matzah balls, קניידל (kneydl), is cognate to Knödel. Matzah balls originated among Ashkenazi Jewishgroups in Eastern or Central Europe.
- Lithuanian Cepelinai.
- Polish Knedle.
- Marillenknödel apricot dumplings in Austrian cuisine
- Germknödel filled with spiced powidl, topped with sugar, poppy seeds and butter
Gallery
-
Kartoffelknödel with Schweinsbraten -
Plum dumplings(Knedle) -
Hungarian túrógombóc, made with semolina flour and túró (curd cheese), rolled in breadcrumbs, and served with sour cream and sugar -
Leberknödelsuppe(liver dumplings in beef stock) -
Serviettenkloß -
Speckknödel -
Tiroler Käseknödelsuppe, clear broth served with bread-and-cheese dumplings
See also
- Dampfnudel – sweet bread
- Germknödel – steamed or boiled yeast dough
- Kluski – Polish name for concept
- Kroppkaka – Swedish dish
- List of dumplings
- Matzah ball (kneydl)
- Pitepalt
- Plum dumplings– commonly known as knedle
- Poutine râpée
- Semmelknödel
- İçli Köfte and Ekmek Köftesi – Turkish variants
References
- ^ ISBN 978-0-7407-7043-2.
- ^ OCLC 32227400.
- OCLC 556959201. Archived from the originalon 26 August 2012. Retrieved 25 October 2012.
Further reading
- Fercher, D.; Karrer, A. (2013). Austrian Desserts and Pastries: 108 Classic Recipes. Skyhorse Publishing Company, Incorporated. p. 379. ISBN 978-1-62873-134-7.
External links
Wikimedia Commons has media related to Knödel.