Knödel or Klöße are boiled dumplings, originated in Germany and commonly found in German, Central European and East European cuisine. Knödel are used in various dishes in Austrian, Hungarian, and Czech cuisine as well. From these regions, knödel spread throughout Europe.
At the turn of the 20th century, it was commonly said that a Czech girl is not prepared to marry until she can cook this dish. 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, Ukrainian and Belarusian cuisines. Usually made from flour, bread or potatoes, they are often served as a side dish alongside meat, but can also be a dessert such as plum dumplings, or in soup. Many varieties and variations exist.
Dumplings made with quark cheese are very popular in Germany and in Hungary (in German: Topfenknödel, in Hungarian: túrógombóc). They are traditionally topped with cinnamon sugar and served with apple or other sauce (vanilla, strawberry, cherry) or with streusel bread crumble.
Plum dumpling is the second most popular over Central Europe, are large sweet dumplings made with flour and potato batter, by wrapping the potato dough around whole plums (or apricots), boiled and rolled in hot buttered caramelized bread crumbs.
Quark dumpling with strawberry
Ingredients for the dumplings: 600 gr quark or Greek yoghurt, 1 egg, 70 gr pastry flour, 70 gr semolina flour, 60 gr white bread crumbs, 2 tbsp sour cream, 4 tbsp sugar, lemon zest, salt, 1 teaspoon baking powder, 100 gr grated hazelnuts,
Ingredients for the stuffing and the sauce
500 gr fresh strawberries, 2 tbsp powdered sugar, 1 tbsp balsamic vinegar or lemon juice
Directions: For the dumplings: drain quark well, squeeze if necessary. Combine with egg, flour, semolina, white breadcrumbs, sour cream, sugar and lemon zest, knead to a dough. Add more flour if needed. Refrigerate for 1 hour.
For the filling and sauce; rinse and clean strawberries, cut into small pieces and mix with sugar and lemon juice in a saucepan. Bring to a boil and simmer for about 5 minutes or until strawberries are soft and begin to disintegrate. Remove from heat and cool.
Remove about 1 tablespoon of mixture from dumpling dough, flatten and fill with about 1teaspoon of strawberry mixture, shape into a ball, enveloping strawberry mixture well. Prepare all dumplings in the same manner. Cook in boiling, slightly salted water for about 10 minutes.
Heat remaining strawberry sauce and puree, season to taste. Sprinkle nuts on plate and roll well-drained dumplings in them. Spread strawberry sauce on plates and top with dumplings. Serve immediately.