Knedle

Knedle are a type of dumpling popular in Central and Eastern European cuisines, particularly in Germany, Austria, Czech Republic, Slovakia, Hungary, Poland, and Slovenia. The name "knedle" itself is derived from the Germanic word "knödel," meaning lump or dumpling. They can be prepared in various ways, often as a side dish or a main course.

The primary ingredients for knedle typically include a starch base, such as bread (stale bread or bread rolls are common), potatoes, or flour. These are then bound together with eggs and milk or water. Depending on the regional variation and intended use, knedle can be savory or sweet. Savory versions often incorporate herbs, onions, or bacon and are served with stews, roasts, or goulash. Sweet knedle, on the other hand, are frequently filled with fruits like plums, apricots, or strawberries, and are typically served as a dessert, often dusted with sugar and sometimes a buttery breadcrumb mixture.

The cooking method for knedle involves boiling them in salted water until they float to the surface and are cooked through. Some recipes may also involve steaming or baking. The texture of knedle can range from soft and yielding to slightly firmer, depending on the ingredients and preparation. They are a staple in many traditional diets, valued for their ability to absorb sauces and their versatility in both sweet and savory applications.