Knödel
Boiled dumplings common in Central and Eastern European cuisines.
Knödel (pronounced [ˈknøːdl̩])—also called Klöße ([ˈkløːsə])—are boiled dumplings that appear across Central and Eastern European cuisines. They are common in Austria, Bosnia, Croatia, the Czech Republic, Germany, Poland, Romania, Serbia, Slovakia, and Slovenia, with similar dishes found in Scandinavian, Italian, Jewish, Ukrainian, and Belarusian cooking. The base ingredients are typically flour, bread, or potatoes. Knödel can be served as a side dish, as a dessert (like plum dumplings), or as meatballs in soup, and countless local versions exist.
The German word *Knödel* shares roots with the English *knot* and Latin *nōdus* (knot), evolving from Old High German *chnodo* through Middle High German *knode*. In Hungary, they are *gombóc* or *knédli*; in Slovenia, *cmoki* or (informally) *knedl(i)*; in the Czech Republic, *knedlíky*; in Slovakia, *knedle*; in Luxembourg, *Kniddel(en)*; and in Bosnia, Croatia, Poland, and Serbia, *knedle*. In Bukovina, they are *cnidle* or *cnigle*. Romance languages also show the German influence: France has *quenelles*, Italy has large gnocchi called *canederli*, and Ladin speakers use *bales*. In parts of the United States, *klub* refers specifically to potato dumplings. Sweden has *kroppkakor* or *pitepalt*, Norway has *raspeball* or *komle* (often filled with salty meat), and Canada has *poutine râpée*.
Knödel appear in many Austrian, German, Slovak, and Czech dishes, from which they spread across Europe. Klöße are large dumplings, steamed or boiled, made from grated raw or mashed potatoes, eggs, and flour. Similar semolina dumplings (*Grießklößchen*, *Grießnockerl*, *grízgaluska*, *gumiklyjza*) use semolina, egg, and butter. Thüringer Klöße combine raw and boiled potatoes, often filled with croutons or ham. Leberknödel are large liver dumplings made with bread soaked in milk, seasoned with nutmeg, boiled in beef stock, and served in soup. Bread dumplings (*Semmelknödel*) use dried white bread, milk, and egg yolks; when shaped like a loaf and boiled in a napkin, they are called napkin dumplings or *Serviettenknödel*. Adding bacon makes them *Speckknödel*. Plum dumplings (*Zwetschgenknödel*) wrap potato dough around whole plums or apricots, then boil and roll them in buttered caramelized bread crumbs. Quark cheese dumplings (*Topfenknödel*, *túrógombóc*) are topped with cinnamon sugar and served with apple sauce or streus
- field
- Cuisine
- known_for
- Boiled dumplings in Central and Eastern European cuisine
- nationality
- Central European and Eastern European
- type
- Dumpling
Quick Facts
- Name Italics
- true
- Region
- Central Europe
- Main Ingredient
- Potatoes or bread or flour
- Variations
- See list
Facts from the source article.
Lore & Background
The word Knödel is German and is cognate with the English word knot and the Latin word nōdus 'knot'. Through the Old High German chnodo and the Middle High German knode it finally changed to the modern expression. Knödel in Hungary are called gombóc or knédli; in Slovenia, cmoki or (vulgarly) knedl(j)i; in the Czech Republic, knedlíky (singular knedlík); in Slovakia, knedle (singular knedľa); in Luxembourg, Kniddel(en); in Bosnia, Croatia, Poland and Serbia, knedle; in Bukovina, cnidle or cnigle. The same German roots are found in these Romance languages: France has quenelles, and large gnocchi are called canederli in Italian; bales is the Ladin word for the same dish. 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 (poutine râpée).
Knödel are used in various dishes in Austrian, German, Slovak and Czech cuisine. From these regions, Knödel spread throughout Europe. Klöße are also 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 butter called Grießklößchen (Austrian German: Grießnockerl; Hungarian: grízgaluska; Silesian: gumiklyjza). Thüringer Klöße are made from raw or boiled potatoes, or a mixture of both, and are often filled with croutons or ham. Leberknödel 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 (Semmelknödel) 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 Serviettenknödel. If bacon is added, they are called Speckknödel. Plum dumplings (German: Zwetschgenknödel), popular over Central Europe, are large sweet dumplings made with flour and potato batter, by wrapping the potato dough around whole plums (or apricots, see Marillenknödel below), which are then boiled and rolled in hot buttered caramelized bread crumbs. Dumplings made with quark cheese (German: Topfenknödel; Hungarian: túrógombóc), traditionally topped with cinnamon sugar and served with apple sauce or with streusel. In Brazil, German immigrants traditionally make Klöße with white rice, wheat flour and eggs, mixing them into a sturdy dough, shaping them into dumplings and boiling them. Königsberger Klopse are, unlike regular dumplings, made from ground meat and are related to Frikadeller. Frankenburger Bratknödel 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 קניידל (kneydl) is cognate to Knödel, and is compounded to refer to other types of Knödel when speaking Yiddish. Italian gnudi, Lithuanian cepelinai, Polish knedle, Marillenknödel (apricot dumplings in Austrian cuisine), and Germknödel filled with spiced powidl, topped with sugar, poppy seeds and butter are also noted.
Reader's Guide
Knödel represent a foundational element of Central and Eastern European cuisine, serving as both a versatile side dish and a standalone dessert or soup component. Their significance lies in their adaptability: made from flour, bread, or potatoes, they can be savory (e.g., Leberknödel in soup, Speckknödel with bacon) or sweet (e.g., plum dumplings, Marillenknödel). The spread of Knödel from Austrian, German, Slovak, and Czech culinary traditions throughout Europe and into the Americas (via German immigrants in Brazil, and similar dishes in the United States and Canada) underscores their cultural diffusion. The variety of names across languages—from Czech knedlíky to Italian canederli to Yiddish kneydlach—reflects deep regional integration. Their legacy is evident in the continued popularity of dishes like Thüringer Klöße, Germknödel, and Topfenknödel, as well as in the preservation of traditional techniques such as boiling in a napkin (Serviettenknödel). Knödel also illustrate how a simple food concept can generate countless local interpretations, from the meat-filled Königsberger Klopse to the matzah-based Kneydlach of Ashkenazi Jews.
Did You Know?
- The word Knödel is cognate with the English word knot and the Latin word nōdus 'knot'.
- In some regions of the United States, klub is used to refer specifically to potato dumplings.
- Kneydlach are Knödel made from matzah meal, originating among Ashkenazim in Eastern and Central Europe.
- In Brazil, German immigrants traditionally make Klöße with white rice, wheat flour and eggs.
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