Knedle Explained

Knedle
Alternate Name:Knödel, gomboce
Region:Europe
Course:main course, dessert
Type:boiled dumplings
Main Ingredient:dough (potato-based, curd-based or choux pastry) and filling

Knedle (plural from German: [[Knödel]]|translation=dumpling), is a dish of boiled ball- or oval-shaped dumplings with a filling.[1] [2] The dough can be potato-based or made of choux pastry; sometimes it is curd-based.[2] [3] It is filled with fruits (whole strawberries,[4] prune plums, apricots, pieces of apples), mushrooms, curd cheese, meat etc. Knedle are popular in Central and Eastern European countries. The fruit-filled variant can be eaten as dessert, a main dish, or side dish.

Dumplings originated in the Austro-Hungarian Empire.[5] [6]

Plum knedle

Plum dumplings are known in other languages as: German: Zwetschkenknödel, German: Zwetschgenknödel, Hungarian: szilvásgombóc,[7] Croatian: knedle sa šljivama, Serbian: knedle od šljiva, knedle or alternatively gomboce in Vojvodina, Slovenian: slivovi cmoki, Slovak: slivkové knedle,[7] švestkové knedlíky,[7] Polish: knedle ze śliwkami,[8] Romanian; Moldavian; Moldovan: găluște/gomboți cu prune.[5]

The dough is typically made with mashed potatoes, eggs, and flour. The dough is flattened out and cut into squares. The plums are inserted into the dumplings by hand.[9] Some versions of the dish use noodles instead of potatoes.

The preparation can include removing the stone and stuffing the fruit with sugar.[10] The plums are then completely wrapped in dough and dropped in boiling water. When they are ready, they are taken out, sprinkled with sugar, and served. They can also be served with breadcrumbs fried in butter and dusted in powdered sugar.

Apricot knedle

See: Marillenknödel.

See also

Sources

Notes and References

  1. Web site: knedle . Encyklopedia PWN [online] . pl . 2024-04-08.
  2. Book: . Leksykon sztuki kulinarnej . . . 1987 . 84 . 83-225-0106-4 . pl.
  3. Web site: Marillenknödel . Doris Reinthaler . Traditionelle Lebensmittel in Österreich . . de . 2023-06-08.
  4. Book: Flis . Krystyna . Procner . Aleksandra . Technologia gastronomiczna z towaroznawstwem: podręcznik dla technikum. Część 2 . . XVIII . 2009 . 78–80 . (part 2), (total) . „Ciasta wyrabiane na stolnicy”: „Ciasto ziemniaczane” . 978-83-02-02862-5 . pl.
  5. Book: Gelu Radu. Cookbook from Transylvania and other places of the world (Carte de bucate ardelenesti si nu numa'): 150 illustrated step‑by‑step recipes, written in Transylvanian dialect and English. Corina Radu. Fan Zone SRL. 154–155. GGKEY:6P9PP2SUQ3H.
  6. Book: Adamsbaum, Mark. Dirty Hungarian: Everyday Slang from What's Up? to F*%# Off!. Lengyel, Reka. Ulysses Press. 2012. 978-1612430539. 151.
  7. Book: The Oxford Companion to Sugar and Sweets. 1 April 2015. Oxford University Press. 978-0-19-931361-7. 37–.
  8. Book: Robert Strybel. Maria Strybel. Polish Heritage Cookery. 2005. Hippocrene Books. 978-0-7818-1124-8. 478–.
  9. Web site: Hungarian Plum Dumplings Recipe - Szilvas Gomboc . About.com . 19 December 2013 . 19 December 2013 . https://web.archive.org/web/20131219210139/http://easteuropeanfood.about.com/od/noodlesdumplings/r/hungarianplum.htm . dead .
  10. Web site: Przepis na knedle ze śliwkami . https://web.archive.org/web/20080303075533/http://www.wiadomosci24.pl/artykul/z_talerza_ewy_wachowicz_knedle_ze_sliwkami_36813.html . . 2007-08-05 . wiadomości24pl . pl . 2008-03-03.

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