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Knedle

From Wikipedia, the free encyclopedia
European dish of boiled dumplings
Knedle
Plum-filledknedle servedwith buttered breadcrumbs and cream
Alternative namesKnödel, gomboce
Typeboileddumplings
Coursemain course, dessert
Region or stateEurope
Main ingredientsdough (potato-based, curd-based or choux pastry) and filling
Knedle with meat filling
Knedle made of curd-based dough, filled with strawberries and peaches
Apricot-filledknedle coated in buttered breadcrumbs and sprinkled with powdered sugar

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 knedle

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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.

Apricot knedle

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See:Marillenknödel.

See also

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References

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  1. ^abc"knedle".Encyklopedia PWN [online] (in Polish). Retrieved2024-04-08.
  2. ^abcMaciej E. Halbański (1987).Leksykon sztuki kulinarnej (in Polish).Warsaw:Wydawnictwo „Watra”. p. 84.ISBN 83-225-0106-4.
  3. ^Doris Reinthaler."Marillenknödel".Traditionelle Lebensmittel in Österreich (in German).Bundesministerium für Landwirtschaft, Regionen und Tourismus. Retrieved2023-06-08.
  4. ^Flis, Krystyna; Procner, Aleksandra (2009). "„Ciasta wyrabiane na stolnicy": „Ciasto ziemniaczane"".Technologia gastronomiczna z towaroznawstwem: podręcznik dla technikum. Część 2 (in Polish) (XVIII ed.).Wydawnictwa Szkolne i Pedagogiczne. pp. 78–80.ISBN 978-83-02-02862-5. (part 2),ISBN 978-83-02-03170-0 (total).
  5. ^abGelu Radu; Corina Radu.Cookbook from Transylvania and other places of the world (Carte de bucate ardelenesti si nu numa'): 150 illustrated step‑by‑step recipes, written in Transylvanian dialect and English. Fan Zone SRL. pp. 154–155. GGKEY:6P9PP2SUQ3H.
  6. ^Adamsbaum, Mark; Lengyel, Reka (2012).Dirty Hungarian: Everyday Slang from What's Up? to F*%# Off!. Ulysses Press. p. 151.ISBN 978-1612430539.
  7. ^abcThe Oxford Companion to Sugar and Sweets. Oxford University Press. 1 April 2015. pp. 37–.ISBN 978-0-19-931361-7.
  8. ^Robert Strybel; Maria Strybel (2005).Polish Heritage Cookery. Hippocrene Books. pp. 478–.ISBN 978-0-7818-1124-8.
  9. ^"Hungarian Plum Dumplings Recipe - Szilvas Gomboc". About.com. Archived fromthe original on 19 December 2013. Retrieved19 December 2013.
  10. ^Ewa Wachowicz (2007-08-05)."Przepis na knedle ze śliwkami" (in Polish). wiadomości24pl. Archived fromthe original on 2008-03-03.

Sources

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