Knedle: Difference between revisions

Knedle
	Plum-filled knedle served with buttered breadcrumbs and cream
Alternative names	Knödel, gomboce
Type	boiled dumplings
Course	main course, dessert
Region or state	Europe
Main ingredients	dough (potato-based, curd-based or choux pastry) and filling
	Media: Knedle;

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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.

References

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

Sources

Gundel, Karoly (1992). Gundel's Hungarian cookbook. Budapest: Corvina. ISBN 963-13-3600-X. OCLC 32227400.

External links

Cookbook:Silvash Gombotz at Wikibooks

[EncPWN-1] "knedle". Encyklopedia PWN [online] (in Polish). Retrieved 2024-04-08.

[Halbański-Leksykon-2] Maciej E. Halbański (1987). Leksykon sztuki kulinarnej (in Polish). Warsaw: Wydawnictwo „Watra”. p. 84. ISBN 83-225-0106-4.

[bmlfuw-marillen-3] Doris Reinthaler. "Marillenknödel". Traditionelle Lebensmittel in Österreich (in German). Bundesministerium für Landwirtschaft, Regionen und Tourismus. Retrieved 2023-06-08.

[FlisProcner-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).

[Radu-Radu-5] 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.

[OCSS-7] 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.

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@@ Line 1: / Line 1: @@
-{{short description|ball-shaped, boiled dumplings with filling popular (Europe)}}
+{{Short description|European dish of boiled dumplings}}
 {{Infobox prepared food
 | name = Knedle
-| image = Knedle sa sljivama.jpg
+| image = Polish Plum Dumplings in Warsaw.jpg
 | image_size = 250px
-| caption = Plum-filled ''knedle''
+| caption = Plum-filled ''knedle'' served [[Polonaise (sauce)|with buttered breadcrumbs]] and cream
 | alternate_name = Knödel, gomboce
-| region =
+| region = Europe
 | creator =
-| course =
+| course = main course, dessert
-| type = [[Dumpling]]
+| type = boiled [[dumpling]]s
 | served =
-| main_ingredient = [[Potato]] dough, [[plum]]s
+| main_ingredient = dough (potato-based, curd-based or choux pastry) and filling
 | variations =
 | calories =
 | other =
 }}
+[[File:Bratknödel.JPG|thumb|''Knedle'' with meat filling]]
+[[File:Jahodové a broskvové knedlíky z bramborovo tvarohového těsta.jpg|thumb|''Knedle'' made of curd-based dough, filled with strawberries and peaches]]
+[[File:Marillenknödel_-_panoramio.jpg|thumb|Apricot-filled ''knedle'' coated in buttered breadcrumbs and sprinkled with powdered sugar]]
+'''Knedle''' (plural from {{langx|de|[[Knödel]]|translation=dumpling}}), is a dish of boiled ball- or oval-shaped [[dumpling]]s with a filling.<ref name="EncPWN">{{cite web| url=https://encyklopedia.pwn.pl/haslo/;3923263 |title=knedle | work=[[Internetowa encyklopedia PWN|Encyklopedia PWN]] [online] | language = pl |access-date = 2024-04-08}}</ref><ref name="Halbański-Leksykon">{{cite book |author = [[Maciej Erwin Halbański|Maciej E. Halbański]] |title = Leksykon sztuki kulinarnej |place = [[Warsaw]] |publisher = [[Wydawnictwo „Watra”]] |year = 1987 |pages = 84 |isbn = 83-225-0106-4 |language = pl}}</ref> The dough can be [[potato]]-based or made of [[choux pastry]]; sometimes it is [[curd]]-based.<ref name="EncPWN" /><ref name="Halbański-Leksykon"/><ref name="bmlfuw-marillen">{{cite web |url = https://info.bml.gv.at/themen/lebensmittel/trad-lebensmittel/speisen/marillenknoedel.html |title = ''Marillenknödel'' |author = Doris Reinthaler |work = Traditionelle Lebensmittel in Österreich |publisher = [[Ministry of Agriculture, Regions and Tourism|Bundesministerium für Landwirtschaft, Regionen und Tourismus]] |language = de |access-date = 2023-06-08}}</ref> It is filled with fruits (whole [[strawberry|strawberries]],<ref name="FlisProcner">{{cite book |last1= Flis |first1 = Krystyna |last2 = Procner |first2 = Aleksandra |title = Technologia gastronomiczna z towaroznawstwem: podręcznik dla technikum. Część 2 |publisher = [[Wydawnictwa Szkolne i Pedagogiczne]] |edition = XVIII |year = 2009 |pages = 78–80 |id = (part 2), {{ISBN|978-83-02-03170-0}} (total) |chapter = „Ciasta wyrabiane na stolnicy”: „Ciasto ziemniaczane” |isbn = 978-83-02-02862-5 |language = pl}}</ref> [[prune plum]]s, [[apricot]]s, pieces of [[apple]]s), [[edible mushroom|mushrooms]], curd cheese, meat etc.<ref name="EncPWN" /><ref name="Halbański-Leksykon" /> ''Knedle'' are popular in [[Central Europe|Central]] and [[Eastern Europe|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]].<ref name="Radu-Radu">{{cite book|author1=Gelu Radu|url=https://books.google.com/books?id=Lq14BgAAQBAJ&pg=PA155|title=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|author2=Corina Radu|publisher=Fan Zone SRL|pages=154–155|id=GGKEY:6P9PP2SUQ3H}}</ref><ref>{{cite book|author1=Adamsbaum, Mark|url=https://books.google.com/books?id=MbZx8OnOmKcC&pg=PA151|title=Dirty Hungarian: Everyday Slang from What's Up? to F*%# Off!|author2=Lengyel, Reka|publisher=Ulysses Press|year=2012|isbn=978-1612430539|pages=151}}</ref>
-'''Knedle''' (plural from [[German language|German]] '''''[[Knödel]]''''', "dumpling"), is a dish of boiled ball- or oval-shaped [[dumpling]]s with a filling.<ref name="EncPWN">{{cite web| url=https://encyklopedia.pwn.pl/haslo/;3923263 |title=knedle | work=[[Internetowa encyklopedia PWN|Encyklopedia PWN]] [online] | language = pl |access-date = 2024-04-08}}</ref><ref name="Halbański-Leksykon">{{cite book |author = [[Maciej Erwin Halbański|Maciej E. Halbański]] |title = Leksykon sztuki kulinarnej |place = [[Warsaw]] |publisher = [[Wydawnictwo „Watra”]] |year = 1987 |pages = 84 |isbn = 83-225-0106-4 |language = pl}}</ref> The dough can be [[potato]]-based or made of [[choux pastry]], sometimes is [[curd]]-based.<ref name="EncPWN" /><ref name="Halbański-Leksykon"/><ref name="bmlfuw-marillen">{{cite web |url = https://info.bml.gv.at/themen/lebensmittel/trad-lebensmittel/speisen/marillenknoedel.html |title = ''Marillenknödel'' |author = Doris Reinthaler |work = Traditionelle Lebensmittel in Österreich |publisher = [[Ministry of Agriculture, Regions and Tourism|Bundesministerium für Landwirtschaft, Regionen und Tourismus]] |language = de |access-date = 2023-06-08}}</ref> It is filled with fruits (whole [[strawberry|strawberries]]<ref name="FlisProcner">{{cite book |last1= Flis |first1 = Krystyna |last2 = Procner |first2 = Aleksandra |title = Technologia gastronomiczna z towaroznawstwem: podręcznik dla technikum. Część 2 |publisher = [[Wydawnictwa Szkolne i Pedagogiczne]] |edition = XVIII |year = 2009 |pages = 78–80 |id = {{ISBN|978-83-02-02862-5}} (part 2), {{ISBN|978-83-02-03170-0}} (total) |chapter = „Ciasta wyrabiane na stolnicy”: „Ciasto ziemniaczane” |language = pl}}</ref>, [[prune plum]]s, [[apricot]]s, pieces of [[apple]]s), [[edible mushroom|mushrooms]], curd cheese, meat etc.<ref name="EncPWN" /><ref name="Halbański-Leksykon" /> ''Knedle'' are popular in [[Central Europe|Central]] and [[Eastern Europe|Eastern European]] countries. The fruit-filled variant can be eaten as dessert, a main dish, or side dish.
+== Plum knedle  ==
-Dumplings are originating in the [[Austro-Hungarian Empire]].<ref name="Radu-Radu">{{cite book|author1=Gelu Radu|url=https://books.google.com/books?id=Lq14BgAAQBAJ&pg=PA155|title=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|author2=Corina Radu|publisher=Fan Zone SRL|pages=154–155|id=GGKEY:6P9PP2SUQ3H}}</ref><ref>{{cite book|author1=Adamsbaum, Mark|url=https://books.google.com/books?id=MbZx8OnOmKcC&pg=PA151|title=Dirty Hungarian: Everyday Slang from What's Up? to F*%# Off!|author2=Lengyel, Reka|publisher=Ulysses Press|year=2012|isbn=978-1612430539|pages=151}}</ref>
+Plum dumplings are known in other languages as: {{langx|de-AT|Zwetschkenknödel}}, {{langx|de|Zwetschgenknödel}}, {{langx|hu|szilvásgombóc}},<ref name=OCSS>{{cite book | title=The Oxford Companion to Sugar and Sweets| url=https://books.google.com/books?id=R1bCBwAAQBAJ&pg=PA37| date=1 April 2015| publisher=Oxford University Press| isbn=978-0-19-931361-7| pages=37–}}</ref> {{langx|hr|knedle sa šljivama}}, {{langx|sr|knedle od šljiva, knedle}} or alternatively ''gomboce'' in [[Vojvodina]], {{langx|sl|slivovi cmoki}}, {{langx|sk|slivkové knedle}},<ref name=OCSS/> {{langx|cs|švestkové knedlíky}},<ref name=OCSS/> {{langx|pl|knedle ze śliwkami}},<ref>{{cite book | author1=Robert Strybel| author2=Maria Strybel| title=Polish Heritage Cookery| url=https://books.google.com/books?id=UtA6-pyGJmMC&pg=PA478| year=2005| publisher=Hippocrene Books| isbn=978-0-7818-1124-8| pages=478–}}</ref> {{langx|ro|găluște/gomboți cu prune}}.<ref name=Radu-Radu/>
+The dough is typically made with [[mashed potato]]es, [[Eggs as food|eggs]], and [[flour]]. The dough is flattened out and cut into squares. The plums are inserted into the dumplings by hand.<ref>{{cite web | url=http://easteuropeanfood.about.com/od/noodlesdumplings/r/hungarianplum.htm | title=Hungarian Plum Dumplings Recipe - Szilvas Gomboc | publisher=About.com | access-date=19 December 2013 | archive-date=19 December 2013 | archive-url=https://web.archive.org/web/20131219210139/http://easteuropeanfood.about.com/od/noodlesdumplings/r/hungarianplum.htm | url-status=dead }}</ref> Some versions of the dish use [[noodle]]s instead of potatoes{{citation needed|date=April 2024}}.
-== Plum dumplings ==
-Plum dumplings are known in other languages as: {{lang-de-AT|Zwetschkenknödel}}, {{lang-de|Zwetschgenknödel}}, {{lang-hu|szilvásgombóc}},<ref name=OCSS>{{cite book | title=The Oxford Companion to Sugar and Sweets| url=https://books.google.com/books?id=R1bCBwAAQBAJ&pg=PA37| date=1 April 2015| publisher=Oxford University Press| isbn=978-0-19-931361-7| pages=37–}}</ref> {{lang-hr|Knedle sa šljivama}}, {{lang-sr|Knedle od šljiva, Knedle}} or alternatively ''Gomboce'' in [[Vojvodina]], {{lang-sl|slivovi cmoki}}, {{lang-sk|slivkové knedle}},<ref name=OCSS/> {{lang-cz|švestkové knedlíky}},<ref name=OCSS/> {{lang-pl|Knedle ze śliwkami}},<ref>{{cite book | author1=Robert Strybel| author2=Maria Strybel| title=Polish Heritage Cookery| url=https://books.google.com/books?id=UtA6-pyGJmMC&pg=PA478| year=2005| publisher=Hippocrene Books| isbn=978-0-7818-1124-8| pages=478–}}</ref> {{lang-ro|Găluște/Gomboți cu prune}}.<ref name=Radu-Radu/>
-The dough is typically made with [[mashed potato]]es, [[Eggs as food|eggs]], and [[flour]]. The dough is flattened out and cut into squares. The plums are inserted inside the dumplings by hand.<ref>{{cite web | url=http://easteuropeanfood.about.com/od/noodlesdumplings/r/hungarianplum.htm | title=Hungarian Plum Dumplings Recipe - Szilvas Gomboc | publisher=About.com | access-date=19 December 2013 | archive-date=19 December 2013 | archive-url=https://web.archive.org/web/20131219210139/http://easteuropeanfood.about.com/od/noodlesdumplings/r/hungarianplum.htm | url-status=dead }}</ref> Some versions of the dish use [[noodle]]s instead of potatoes. The preparation can include removing the [[drupe|stone]] and stuffing the fruit with sugar. The plums are then completely wrapped in dough and dropped in boiling water. When they start floating, they are taken out, sprinkled with sugar, and served. They can also be served with breadcrumbs fried in butter and dusted in powdered sugar.
+The preparation can include removing the [[drupe|stone]] and stuffing the fruit with sugar.<ref>{{cite web |url= http://www.wiadomosci24.pl/artykul/z_talerza_ewy_wachowicz_knedle_ze_sliwkami_36813.html |archive-url= https://web.archive.org/web/20080303075533/http://www.wiadomosci24.pl/artykul/z_talerza_ewy_wachowicz_knedle_ze_sliwkami_36813.html |title=Przepis na knedle ze śliwkami |author = [[Ewa Wachowicz]] |date=2007-08-05 |publisher= wiadomości24pl |language=pl |archive-date=2008-03-03}}</ref> 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==
@@ Line 35: / Line 42: @@
 ==Sources==
+{{Cleanup|section|reason=A specific reference (citation) is required|date=April 2024}}
 *{{cite book | first=Karoly |last=Gundel |title=Gundel's Hungarian cookbook |publisher=Corvina |location=Budapest |year=1992 |isbn=963-13-3600-X |oclc=32227400}}
-* [http://culture.polishsite.us/articles/art128fr.htm Dumplings with Plums - Plum Balls - Knedle] {{Webarchive|url=https://web.archive.org/web/20071014115131/http://culture.polishsite.us/articles/art128fr.htm |date=2007-10-14 }}, retrieved on September 19, 2007.
-* [http://kuchnia.gazeta.pl/kuchnia/2,54041,,,,59748907,P_KOBIETA_PRZEPISY.html Recipe (in Polish) in the "Gazeta" newspaper], retrieved on September 19, 2007.
-* [http://www.wiadomosci24.pl/artykul/z_talerza_ewy_wachowicz_knedle_ze_sliwkami_36813.html Recipe (in Polish) by "wiadomosci24" news service], retrieved on September 19, 2007.
 ==External links==
-*{{wikibooks-inline|Cookbook:Silvash Gombotz}}
+* {{wikibooks-inline|Cookbook:Silvash Gombotz}}
 {{Potato dishes}}
 {{Dumplings}}
+{{Serbian cuisine}}
 {{DEFAULTSORT:Knedle}}
@@ Line 57: / Line 64: @@
 [[Category:Polish cuisine]]
 [[Category:Montenegrin cuisine]]
+[[Category:Romani cuisine]]

v t e Serbian cuisine
Ingredients	Milk Cheese Pule cheese Kačkavalj cheese Butter Bean Bell pepper Eggplant Feferon Kupus Leek Lentil Olive Pea Spinach Tomato Almond Black pepper Chestnut Cinnamon Cumin Garlic Hazelnut Mint Nut Onion Oregano Paprika Parsley Red pepper Sesame Thyme Walnut
Breads	Česnica Đevrek Kifla Mekika Lepinja Phyllo Pogača Popara Proja Slavski kolač
Appetizers and salads	Meze Serbian salad Ajvar Jogurt Kajmak Kiselo mleko Pinđur Urnebes
Dishes	Ćevapi Ćufta Čvarci Karađorđeva šnicla Mixed grill Mućkalica Pljeskavica Ražnjići Roasted piglet Sudžuk Vešalica Burek Gibanica Griz Gulaš Đuveč Kačamak Musaka Paprikaš Pasulj Pilav Prebranac Punjena paprika Punjene tikvice Sarma Sataraš Čorba Riblja čorba
Beverages	Kisela voda Serbian coffee Rakija Šljivovica Beer Wine Krstač Prokupac Smederevka Tamjanika Vranac
Desserts	Baklava Grilijaš cake Knedle Krempita Ledena kocka Napolitanka Orehnjača Palačinke Pekmez Ratluk Ruske kape Slatko Sutlijaš Šampita Tulumba Uštipci
Instruments	Džezva Grne Roštilj Oklagija Sač
Related cuisines	Austrian Balkan Bulgarian Greek Hungarian Mediterranean Middle Eastern Montenegrin cuisine Turkish