Knödel (singular: der Knödel), or Klöße (singular: der Kloß), are large round poached or boiled potato or bread dumplings, made without yeast. They are typical components of Austrian, German, Hungarian and Czech cuisine, and come in many different forms. They can be made from flour, potatoes, old bread, semolina, etc. In most versions, they are used as a side dish for meat, like roasted meat or stews. But they can also be served as a dessert (e.g., filled with plums, as Zwetschgenknödel) or in a soup.
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In Hungary, they are called gombóc; in the Czech Republic, knedlík; in Luxembourg, Kniddel(en); and, in Italy, canederli. In some regions of the United States, 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, poutines râpées. Klöße are 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 milk, called Grießklößchen (Austrian Grießnockerl, Hungarian grizgaluska)[1] bread dumplings are made with dried white bread, milk and egg yolks, Semmelknödel (are sometimes shaped like a loaf of bread, and boiled in a napkin, in which case they are known as napkin dumplings or Serviettenknödel). Thüringer Klöße are made from raw or boiled potatoes, or a mixture of both, and are often filled with croutons or ham. In Austria and Hungary, large sweet dumplings or plum pumplings called Zwetschkenknödel or Gombotzen are made with flour & potato batter,[2] by wrapping the potato dough around whole plums or apricots, boiled and rolled in hot buttered caramelized bread crumbs (streusel).[3] Topfenknödel are made with quark cheese (Topfen), (Hungarian turósgombóc), traditionally topped with cinnamon sugar and served with apple sauce or with streusel.
Königsberger Klopse are not dumplings, they are made from ground meat and are related to Frikadeller.
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