knödel

Knödel are a type of dumpling popular in German-speaking countries, particularly in Bavaria, Austria, and the Czech Republic. They can be made from various ingredients, with potato and bread being the most common bases. Potato knödel, known as Kartoffelknödel, are typically prepared with cooked and mashed potatoes, flour, eggs, and seasonings. Bread knödel, or Semmelknödel, are made from stale bread or rolls that are cubed and mixed with milk, eggs, and often herbs.

The preparation involves forming the mixture into balls or other shapes. These knödel are then usually boiled in salted water until they float to the surface, indicating they are cooked through. They are a versatile accompaniment to many dishes, often served with rich meat stews, goulash, or sauerbraten. Sweet variations also exist, such as fruit-filled knödel (Fruchtknödel) which are often served as a dessert, dusted with sugar and sometimes accompanied by fruit sauce or vanilla sauce. The texture of knödel can range from soft and tender to slightly chewier depending on the primary ingredient and preparation method.