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Knödel
''Knödel'' (English: Dumpling), (singular: ''der Knödel''), or ''Klöße'' (singular: ''der Kloß'') are boiled dumplings〔 commonly found in Central European cuisine. Central European countries in which their variant of knödel is popular include Austria, Germany, Hungary, Serbia, Croatia, Slovenia, Slovakia, and the Czech Republic.They are also found in Scandinavian, Romanian, Northern eastern Italian cuisine, and Ukrainian cuisines. Usually made from flour, bread〔 or potatoes,〔 they are often served as a side dish, but can also be a dessert such as plum dumplings or even meat balls in soup. Many varieties and variations exist.
== Etymology ==
The word Knödel is German and derives from the Latin word ''nodus'' (''knot''). From the Old High German ''chnodo'' and the Middle High German ''knode'' it finally changed to the modern expression.〔() in: Epikur. Journal für Gastrosophie, 01/2013, on 22 November 2015〕
Knödel in Hungary are called ''gombóc'' or ''knédli''; in Slovenia, "knedl(j)i" or (less specifically) "cmoki"; in the Czech Republic, ''knedle'' (dm. ''knedlíky''); in Slovakia, "knedľa" (plural: ''knedlíky''); in Luxembourg, ''Kniddel(en)''; in Bosnia, Croatia, Poland and Serbia, ''knedle''; and, in Italy, ''canederli'' (:kaˈneːderli). In some regions of the United States, ''klub'' is used to refer specifically to potato dumplings. A similar dish is known in Sweden (''kroppkakor'' or ''pitepalt'') and in Norway, ''raspeball'' or ''komle'' filled with salty meat; and in Canada, poutines râpées. In Bukovina they are known as ''cnigle''.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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