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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), boiled and rolled in hot buttered caramelized bread crumbs. [2] [3] Dumplings made with quark cheese (German ...
Knedle (plural from German: Knödel, lit. '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.
Other similar dishes are Thuringian dumplings (made from a mixture of raw and boiled potatoes) and Vogtland dumplings (made from a mixture of raw potatoes and semolina pudding). [3] Potato dumplings mixed with flour are also known in Scandinavian cuisine. Names include raspeball, kumle, kompe, palt or kroppkakor, pitepalt, and öländska ...
Silesian dumplings – Traditional Silesian potato dumplings; Siopao – Philippine steamed bun; Songpyeon – Traditional Korean rice cakes with a sweet filling; Soon kueh – Shredded bamboo shoots, turnips and small dried shrimps wrapped in rice-tapioca flour skin; Sorrentinos – Pasta stuffed with filling
Bread dumplings are made with white bread and are sometimes shaped like a loaf of bread, and boiled in a napkin, in which case they are known as napkin dumplings (Serviettenknödel). Potato dumplings, known as Kartoffelklöße, are common in Bavaria, Thuringia, and the Rhineland areas, but they are also consumed all over the country. [38]
Potato salad, which comes in many varieties, for example in a cream or mayonnaise dressing (northern Germany) or even in meat broth (south Germany), is often served as a side dish to Bratwurst or boiled sausages). Knödel (also known as Kloß, depending on region) Throughout Germany German dumplings; many different variations:
Small dumplings are formed from dough, in which cored apricots or mirabelle plums are placed. The dumplings are then boiled in slightly salted water and covered in crispily fried bread crumbs and powdered sugar. The dough is usually made of potato (Erdapfel), though also quark (Topfen) and choux pastry are used.
Large round poached or boiled potato or bread dumplings, made without yeast. Kopytka: Poland: Potato dumplings popular in several Central and Eastern European regions. The traditional Polish version is typically cooked in salted water, while other regional versions (e.g. Belarusian/Lithuanian) are baked first. Kouign patatez: Brittany, France
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