Plum-filled knedle served with buttered breadcrumbs and cream
Alternative names
Knödel, gomboce
Type
boiled dumplings
Course
main course, dessert
Region or state
Europe
Main ingredients
dough (potato-based, curd-based or choux pastry) and filling
Media: Knedle
Knedle with meat fillingKnedle made of curd-based dough, filled with strawberries and peachesApricot-filled knedle coated in buttered breadcrumbs and sprinkled with powdered sugar
Knedle (plural from German Knödel, "dumplings"), 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.[1][2][3] It is filled with fruits (whole strawberries,[4] prune plums, apricots, pieces of apples), mushrooms, curd cheese, meat etc.[1][2]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]
^ abc"knedle". Encyklopedia PWN [online] (in Polish). Retrieved 2024-04-08.
^ abcMaciej E. Halbański (1987). Leksykon sztuki kulinarnej (in Polish). Warsaw: Wydawnictwo „Watra”. p. 84. ISBN 83-225-0106-4.
^Doris Reinthaler. "Marillenknödel". Traditionelle Lebensmittel in Österreich (in German). Bundesministerium für Landwirtschaft, Regionen und Tourismus. Retrieved 2023-06-08.
^Flis, Krystyna; Procner, Aleksandra (2009). "„Ciasta wyrabiane na stolnicy": „Ciasto ziemniaczane"". Technologia gastronomiczna z towaroznawstwem: podręcznik dla technikum. Część 2 (in Polish) (XVIII ed.). Wydawnictwa Szkolne i Pedagogiczne. pp. 78–80. ISBN 978-83-02-02862-5 (part 2), ISBN 978-83-02-03170-0 (total).
^Gelu Radu; Corina 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. Fan Zone SRL. pp. 154–155. GGKEY:6P9PP2SUQ3H.
^Adamsbaum, Mark; Lengyel, Reka (2012). Dirty Hungarian: Everyday Slang from What's Up? to F*%# Off!. Ulysses Press. p. 151. ISBN 978-1612430539.
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