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Knödel

Knödel (German: [ˈknøːdl̩] ; sg. and pl.) or Klöße (German: [ˈkløːsə] ; sg.: Kloß) are boiled dumplings[1] commonly found in Central European and East European cuisine. Countries in which their variant of Knödel is popular include Austria, Bosnia, Croatia, Czechia, Germany, Poland, Romania, Serbia, Slovakia and Slovenia. They are also found in Scandinavian, Romanian, northeastern Italian cuisine, Jewish, Ukrainian, Belarusian and cuisines. Usually made from flour, bread[1] or potatoes,[1] 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, knedl(j)i or (less specifically) cmoki; 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; and in Italy they are known as canederli [kaˈneːderli; kaˈnɛːderli] in Italian and as bales in Ladin. 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).[2] Thüringer Klöße are made from raw or boiled potatoes, or a mixture of both, and are often filled with croutons or ham.

Gallery

See also

References

  1. ^ a b c d McMeel, Andrews (2007). 1001 Foods To Die For. Andrews McMeel Publishing. p. 218. ISBN 978-0-7407-7043-2.
  2. ^ a b 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

External links