Knödel (; and ) or Klöße (; : Kloß) are boiled dumplings are made from raw or boiled potatoes, or a mixture of both, and are often filled with croutons or ham.

  • are large dumplings made of ground liver and a batter made of bread soaked in milk and seasoned with nutmeg or other spices, boiled in beef stock and served as a soup.
  • Bread dumplings () are made with dried white bread, milk and egg yolks. They are sometimes shaped like a loaf of bread and boiled in a napkin, in which case they are known as napkin dumplings or . If bacon is added, they are called .
  • Dumplings made with quark cheese (; ), traditionally topped with cinnamon sugar and served with apple sauce or with streusel
  • In Brazil, German immigrants traditionally make with white rice, wheat flour and eggs, mixing them into a sturdy dough, shaping them into dumplings and boiling them.
  • are, unlike regular dumplings, made from ground meat and are related to .
  • are unique to the market town of Frankenburg am Hausruck and filled with a saucy meatball.
  • Kneydlach are Knödel (specifically, Semmelknödel) made from matzah meal, and originated among Ashkenazim in Eastern and Central Europe. The Yiddish word () is cognate to Knödel, and is compounded to refer to other types of Knödel when speaking Yiddish.
  • Italian gnudi
  • Lithuanian cepelinai
  • Polish
  • , apricot dumplings in Austrian cuisine
  • filled with spiced powidl, topped with sugar, poppy seeds and butter

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File:2011 0628 Seefeld Schweinsbraten mit Kartoffelknödel.jpg| with Schweinsbraten

File:Plum Dumpling.jpg|Plum dumplings ()

File:Hungarian túrógombóc.jpg|Hungarian , made with semolina flour and (curd cheese), rolled in breadcrumbs, and served with sour cream and sugar

File:Leberknoedelsuppe.jpg| (liver dumplings in beef stock)

File:Serviettenkloss.jpg|

File:Speckknodel.jpg|

File:2015 0731 Tiroler Käseknödelsuppe Edelweisshütte Sölden.jpg|, clear broth served with bread-and-cheese dumplings

File:Kronenschlösschen, Hattenheim, Topfenknödel.jpg|Topfenknödel

File:Quenelle_de_brochet_sauce_Nantua.jpg| of pike in Nantua sauce

</gallery>

See also

References

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Further reading

  • Klöße/Dumplings