Knedle

Knedle
Plum-filled knedle served with buttered breadcrumbs and cream
Alternative namesKnödel, gomboce
Typeboiled dumplings
Coursemain course, dessert
Region or stateEurope
Main ingredientsdough (potato-based, curd-based or choux pastry) and filling
Knedle with meat filling
Knedle made of curd-based dough, filled with strawberries and peaches
Apricot-filled knedle coated in buttered breadcrumbs and sprinkled with powdered sugar

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.[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]

Plum knedle

Plum dumplings are known in other languages as: Austrian German: Zwetschkenknödel, German: Zwetschgenknödel, Hungarian: szilvásgombóc,[7] Croatian: knedle sa šljivama, Serbian: knedle od šljiva, knedle or alternatively gomboce in Vojvodina, Slovene: slivovi cmoki, Slovak: slivkové knedle,[7] Czech: švestkové knedlíky,[7] Polish: knedle ze śliwkami,[8] Romanian: 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[citation needed].

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

References

  1. ^ a b c "knedle". Encyklopedia PWN [online] (in Polish). Retrieved 2024-04-08.
  2. ^ a b c Maciej E. Halbański (1987). Leksykon sztuki kulinarnej (in Polish). Warsaw: Wydawnictwo „Watra”. p. 84. ISBN 83-225-0106-4.
  3. ^ Doris Reinthaler. "Marillenknödel". Traditionelle Lebensmittel in Österreich (in German). Bundesministerium für Landwirtschaft, Regionen und Tourismus. Retrieved 2023-06-08.
  4. ^ 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).
  5. ^ a b 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.
  6. ^ Adamsbaum, Mark; Lengyel, Reka (2012). Dirty Hungarian: Everyday Slang from What's Up? to F*%# Off!. Ulysses Press. p. 151. ISBN 978-1612430539.
  7. ^ a b c The Oxford Companion to Sugar and Sweets. Oxford University Press. 1 April 2015. pp. 37–. ISBN 978-0-19-931361-7.
  8. ^ Robert Strybel; Maria Strybel (2005). Polish Heritage Cookery. Hippocrene Books. pp. 478–. ISBN 978-0-7818-1124-8.
  9. ^ "Hungarian Plum Dumplings Recipe - Szilvas Gomboc". About.com. Archived from the original on 19 December 2013. Retrieved 19 December 2013.
  10. ^ Ewa Wachowicz (2007-08-05). "Przepis na knedle ze śliwkami" (in Polish). wiadomości24pl. Archived from the original on 2008-03-03.

Sources