Knödel

• At the Austrian band see the dumplings.
• To the Austrian mathematician Walter dumpling see Walter dumplings.
• For other uses of lump or see Kloss Kloss (disambiguation).

Dumplings and dumplings are made ​​of dough food in mostly spherical in shape, which are consumed as a main dish, a side dish or as a soup.

General

Dumplings and dumplings are usually formed from dough according to the recipe of quite different composition into balls and poached in salted water or steamed about it. In some recipes, they are filled with toasted pieces of bread, fruit, meat and other things. They can be as a main dish, side dish, soup garnish or served as dessert sweet and are an important part especially the eastern, southern German, Austrian and Czech cuisine and the cuisine of South Tyrol.

Variants

Dumplings, dumplings and dumplings come in many varieties and preparations of various basic ingredients:

• Potatoes: general description: Potato dumplings / dumplings, specific kinds: Thuringian dumplings ( raw or green dumplings ), Half Silk dumplings, buckwheat dumplings, Palatinate Saarland or Hoorische, gnocchi di patate, apricot dumplings, plum dumplings, poppy dumplings
• Rolls and the like: bread dumplings, dumplings / dumplings, cheese dumplings, spinach dumplings ( South Tyrol), bacon dumplings
• Matzo: matzo dumplings
• Meal: semolina dumplings / noodles
• Flour: yeast dumplings, steamed dumplings, apple dumplings, Franconian dumplings, Klüten, yeast dumplings, matzo dumplings
• Quark / plug: Topfenknödel, apricot dumplings, plum dumplings
• Meat: meatballs, Saumaisen, meatballs (also meatballs, meatballs or meatballs ), liver dumplings, marrow dumplings, dumplings blood

Other variants are produced from mixtures of these basic ingredients, such as: Bohemian dumplings, Tyrolean dumpling Thuringian Aschklöße, Saxon wrap dumplings, mushroom dumplings, North German Sweetklüten from rye flour, black pudding or passatelli, quenelles in France, etc.

Etymology

The widespread mainly in northern and western Germany lump word comes from Old High Kloz for " lumps tuber ball " from. The Low German form is Klüten, in Altmark and in North Friesland Klump.

In southern Germany, in Austria and South Tyrol the name is common dumplings, wherein said depending on the region of the dumplings or the dumplings. The word comes from the Latin nodus ("nodes " ) and was the old high German chnodo and the Middle High German knode ( "little hill " ) to today's dumplings. Borrowed from the Czech dumplings are also Knedlík, the Italian canederli and the French quenelle.

In the Swabian to borrow the words Gleeß regional and Gneedl, in the Franconian addition Kließ and Glües and Gniedla, some of which are also known throughout southern Germany and adjacent regions, one of the two main designations.

In the Palatinate and the immediate area is partly also the term Knepp common.

Meat dumplings are in northern and eastern Germany also called meatballs ( probably from Swedish kalops for " fried slice of meat " ), hence the name meatballs.