 Plum-filledknedle servedwith buttered breadcrumbs and cream | |
| Alternative names | Knödel, gomboce |
|---|---|
| Type | boileddumplings |
| Course | main course, dessert |
| Region or state | Europe |
| Main ingredients | dough (potato-based, curd-based or choux pastry) and filling |
Knedle (plural fromGerman:Knödel,lit. 'dumpling'), is a dish of boiled ball- or oval-shapeddumplings with a filling.[1][2] The dough can bepotato-based or made ofchoux pastry; sometimes it iscurd-based.[1][2][3] It is filled with fruits (wholestrawberries,[4]prune plums,apricots, pieces ofapples),mushrooms, curd cheese, meat etc.[1][2]Knedle are popular inCentral andEastern European countries. The fruit-filled variant can be eaten as dessert, a main dish, or side dish.
Dumplings originated in theAustro-Hungarian Empire.[5][6]
Plum dumplings are known in other languages as:Austrian German:Zwetschkenknödel,German:Zwetschgenknödel,Hungarian:szilvásgombóc,[7]Croatian:knedle sa šljivama,Serbian:knedle od šljiva, knedle or alternativelygomboce inVojvodina,Slovene:slivovi cmoki,Slovak:slivkové knedle,[7]Czech:švestkové knedlíky,[7]Polish:knedle ze śliwkami,[8]Romanian:găluște/gomboți cu prune.[5]
The dough is typically made withmashed potatoes,eggs, andflour. The dough is flattened out and cut into squares. The plums are inserted into the dumplings by hand.[9] Some versions of the dish usenoodles instead of potatoes[citation needed].
The preparation can include removing thestone and stuffing the fruit with sugar.[10] The plums are then completely wrapped in dough and dropped in boiling water. When they are ready, they are taken out, sprinkled with sugar, and served. They can also be served with breadcrumbs fried in butter and dusted in powdered sugar.
See:Marillenknödel.
 | This section mayrequirecleanup to meet Wikipedia'squality standards. The specific problem is:A specific reference (citation) is required. Please helpimprove this section if you can.(April 2024) (Learn how and when to remove this message) |
Cookbook:Silvash Gombotz at Wikibooks
