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 RawKlöße of various sizes | |
| Alternative names | Seebelow |
|---|---|
| Type | Dumpling |
| Region or state | Central Europe |
| Main ingredients | Potatoes orbread orflour |
| Variations | See list |
Knödel (German:[ˈknøːdl̩]ⓘ;sg. andpl.) orKlöße (German:[ˈkløːsə]ⓘ;sg.:Kloß) areboileddumplings[1] commonly found inCentral European andEastern European cuisine. Countries in which their variant ofKnödel is popular includeAustria,Bosnia,Croatia,Czech Republic,Germany,Poland,Romania,Serbia,Slovakia andSlovenia. Similar dishes can be found in most other European cuisines such asScandinavian,Romanian,northeastern Italian,Jewish,Ukrainian andBelarusian cuisines. Usually made fromflour,bread[1] orpotatoes,[1] they are often served as aside dish, but can also be adessert such asplum dumplings, or evenmeat balls in soup. Many varieties and variations exist.
The wordKnödel isGerman and is cognate with the English wordknot and the Latin wordnōdus 'knot'. Through theOld High Germanchnodo and theMiddle High Germanknode it finally changed to the modern expression. Knödel inHungary are calledgombóc orknédli; inSlovenia,knedl(j)i or (less specifically)cmoki; in theCzech Republic,knedlíky (singularknedlík); inSlovakia,knedle (singularknedľa); inLuxembourg,Kniddel(en); inBosnia,Croatia,Poland andSerbia,knedle; inBukovina,cnidle orcnigle. The same German roots are found in theseRomance languages: France hasquenelles, and largegnocchi are calledcanederli[kaˈneːderli;kaˈnɛːderli] inItalian;bales is theLadin word for the same dish. In some regions of theUnited States,[citation needed]klub is used to refer specifically to potato dumplings. A similar dish is known inSweden (kroppkakor orpitepalt) and in Norway (raspeball orkomle), filled with salty meat; and inCanada (poutine râpée).
Knödel are used in various dishes inAustrian,German,Slovak andCzech 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. Similarsemolina crack dumplings are made with semolina, egg and butter calledGrießklößchen (Austrian German:Grießnockerl;Hungarian:grízgaluska;Silesian:gumiklyjza).[2]Thüringer Klöße are made from raw or boiledpotatoes, or a mixture of both, and are often filled withcroutons orham.
