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{{Infobox prepared food
{{Infobox prepared food
| name = Knedle
| name = Knedle
| image = Knedle sa sljivama.jpg
| image = Polish Plum Dumplings in Warsaw.jpg
| image_size = 250px
| image_size = 250px
| caption = Plum-filled ''knedle''
| caption = Plum-filled ''knedle'' [[Polonaise (sauce)|with buttered breadcrumbs]]
| alternate_name = Knödel, gomboce
| alternate_name = Knödel, gomboce
| region =
| region =
Line 16: Line 16:
| other =
| other =
}}
}}
[[File:Jahodové a broskvové knedlíky z bramborovo tvarohového těsta.jpg|thumb|''Knedle'' made of curd-based dough, filled with strawberries and peaches]]
[[File:Aprikosenknödel.jpg|thumb|Apricot-filled ''knedle'']]
[[File:Marillenknödel_-_panoramio.jpg|thumb|Apricot-filled ''knedle'' coated in buttered breadcrumbs and sprinkled with powdered sugar]]
'''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.
'''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.


Revision as of 18:24, 8 April 2024

Knedle
Plum-filled knedle with buttered breadcrumbs
Alternative namesKnödel, gomboce
TypeDumpling
Main ingredientsPotato dough, plums
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, "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 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 are originating in the Austro-Hungarian Empire.[5][6]

Plum dumplings

Plum dumplings are known in other languages as: Template:Lang-de-AT, Template:Lang-de, Template:Lang-hu,[7] Template:Lang-hr, Template:Lang-sr or alternatively Gomboce in Vojvodina, Template:Lang-sl, Template:Lang-sk,[7] Template:Lang-cz,[7] Template:Lang-pl,[8] Template:Lang-ro.[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 inside the dumplings by hand.[9] Some versions of the dish use noodles instead of potatoes. The preparation can include removing the 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.

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.

Sources

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