Knödel or Klöße are large round poached or boiled potato or bread dumplings, made without yeast. Knödel are usually made from potatoes mixed with eggs and flour, but they can also be prepared from old bread, semolina and many more.
They represent typical components of the German, Austrian and Czech cuisine, and come in many different forms. Varieties of this dish can also be found in Hungary, Luxembourg and Italy.
In most cases Knödel are used as a side dish for meat, like roasted meat or stews. But they can also be served as a dessert or in a soup.
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German Dumplings, www.kitchenproject.com
Potato Knödel (Dumplilngs) Recipe, www.theworldwidegourmet.com