Knedle

What is Knedle?

Knedle are dumplings shaped into balls or ovals, each with a filling inside. The dough is most often made from mashed potato mixed with flour and egg, but can also use curd cheese or choux pastry. Fillings range from whole fruits like plums, strawberries, or apricots, to pieces of apple, mushrooms, curd cheese, or meat. Fruit-filled knedle are often served sprinkled with sugar, or with buttered breadcrumbs and a dusting of powdered sugar. The dumplings are soft and tender after boiling, with the filling giving a sweet or savoury centre.

Where does Knedle come from?

Knedle come from the region once ruled by the Austro-Hungarian Empire, which covered much of Central and Eastern Europe. The dish is part of a larger family of dumplings known as Knödel in German. Over time, knedle spread and became popular in countries such as Austria, Croatia, Serbia, and Romania. The tradition of filling dumplings with fruit or savoury ingredients has deep roots in these cuisines.

How is Knedle made?

To make knedle, a dough is prepared from mashed potatoes, flour, and eggs, or sometimes from curd cheese or choux pastry. The dough is rolled out and cut into squares. Each square is filled, often with a whole fruit like a plum (sometimes pitted and filled with sugar), or with other fillings such as mushrooms or meat. The dough is wrapped around the filling to form a ball or oval, then the dumplings are boiled until cooked through. After boiling, they may be rolled in buttered breadcrumbs and sprinkled with sugar.

How and when is Knedle eaten?

Knedle are eaten as a main course, side dish, or dessert, depending on the filling. Fruit-filled versions, especially with plums, are common as a sweet main or dessert. They are often served hot, topped with sugar, buttered breadcrumbs, or cream. Savoury versions with meat or mushrooms are more likely to be part of a lunch or dinner. Knedle are enjoyed in family meals and are a familiar comfort food in Central and Eastern Europe.

Kinds of Knedle

There are many regional versions of knedle. The most common is the plum-filled dumpling, known by different names in various languages. Apricot, strawberry, and peach fillings are also used, especially in the curd-based dough. Some versions use meat or mushrooms for a savoury take. The choice of dough and filling often reflects local tastes and seasonal ingredients.

What Knedle means

Knedle are a beloved part of Central and Eastern European food culture, often associated with home cooking and family gatherings. The dish is flexible, appearing as both a sweet treat and a hearty meal. It is not tied to specific festivals or religious occasions, but is part of everyday life in the regions where it is found. The many names and versions across countries show its wide appeal and shared heritage.

Questions people ask about Knedle

Good reading and sources

• Knedle on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data