| Knödel | |
| Name Lang: | de |
| Name Italics: | true |
| Alternate Name: | See below |
| Region: | Central Europe |
| Type: | Dumpling |
| Main Ingredient: | Potatoes or bread or flour |
| Variations: | See list |
Knödel (pronounced as /de/; and) or Klöße (pronounced as /de/; : Kloß) are boiled dumplings commonly found in Central European and East European cuisine. Countries in which their variant of is popular include Austria, Bosnia, Croatia, Czechia, Germany, Poland, Romania, Serbia, Slovakia and Slovenia. They are also found in Scandinavian, Romanian, northeastern Italian cuisine, Jewish, Ukrainian, Belarusian and French (Alsatian) cuisines. Usually made from flour, bread or potatoes, they are often served as a side dish, but can also be a dessert such as plum dumplings, or even meat balls in soup. Many varieties and variations exist.
The word German: Knödel is German and is cognate with the English word knot and the Latin word Latin: nōdus 'knot'. Through the Old High German German, Old High (ca.750-1050);: chnodo and the Middle High German German, Middle High (ca.1050-1500);: knode it finally changed to the modern expression. Knödel in Hungary are called Hungarian: gombóc or Hungarian: knédli; in Slovenia, Slovenian: knedl(j)i or (less specifically) Slovenian: cmoki; in the Czech Republic, Czech: knedlíky (singular Czech: knedlík); in Slovakia, Slovak: knedle (singular Slovak: knedľa); in Luxembourg, Luxembourgish; Letzeburgesch: Kniddel(en); in Bosnia, Croatia, Poland and Serbia, knedle; in Bukovina, Romanian; Moldavian; Moldovan: cnidle or Romanian; Moldavian; Moldovan: cnigle; and in Italy they are known as Italian: canederli pronounced as /it/ in Italian and as bales in Ladin. In some regions of the United States, klub is used to refer specifically to potato dumplings. A similar dish is known in Sweden (Swedish: [[Kroppkaka|kroppkakor]] or Swedish: [[pitepalt]]) and in Norway (Norwegian: [[raspeball]] or Norwegian: komle), filled with salty meat; and in Canada (French: [[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 (Austrian German: ; ;).[1] are made from raw or boiled potatoes, or a mixture of both, and are often filled with croutons or ham.