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 Grießklößchen (Austrian German: Grießnockerl; Hungarian: grízgaluska; Silesian: gumiklyjza).[2]Thüringer Klöße are made from raw or boiled potatoes, or a mixture of both, and are often filled with croutons or ham.
Leberknödel are large dumplings made of ground liver and a batter made of bread soaked in milk and seasoned with nutmeg or other spices, boiled in beef stock and served as a soup.
Bread dumplings (Semmelknödel) are made with dried white bread, milk and egg yolks. They are sometimes shaped like a loaf of bread and boiled in a napkin, in which case they are known as napkin dumplings or Serviettenknödel. If bacon is added, they are called Speckknödel.[1]
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]
In Brazil, German immigrants traditionally make Klöße with white rice, wheat flour and eggs, mixing them into a sturdy dough, shaping them in dumplings and boiling them.
Kneydlach are Knödel (specifically, Semmelknödel) made from matzah meal, and originated among Ashkenazim in Eastern and Central Europe. The Yiddish word קניידל (kneydl) is cognate to Knödel, and is compounded to refer to other types of Knödel when speaking Yiddish.
