Sample identifiers and metadata to support data management and reuse in multidisciplinary ecosystem sciences
 Kartoffelklösse stuffed with croutons | |
| Type | Dumpling |
|---|---|
| Course | Side dish |
| Place of origin | Germany, Austria |
| Region or state | Bavaria |
| Serving temperature | Hot |
| Main ingredients | potatoes, flour, eggs |
| Ingredients generally used | seasonings, fillings |
Kartoffelklöße or Kartoffelklösse (German: [kaʁˈtɔfəlˌkløːsə] ) or Erdäpfelknödel[1] are a type of potato dumpling.[2][3] They often contain a crouton, ham, or sauerkraut filling.[2][4]
The dumplings are known throughout Germany, Switzerland, and Austria but are most common in Bavaria, Thuringia, and Rhineland.[4] In Bavaria similar dumplings are called reiberknödel (from "to grate"), in Swabia gleeß and gneedl, in Franconia gniedla or klueß and in Austria erdäpfelknödel.[3] The dish is also known in other northern and eastern European countries by various names.[5]
History
According to the Register of Traditional Foodstuffs of the Austrian Federal Ministry of Agriculture, Regions and Tourism, potato dumplings have been known in Austria for only a couple of centuries, as opposed to other types of dumpling which date back to at least 2500 BC and likely into the region's Neolithic period.[6] Potatoes are native to South America and were introduced to Europe during the Columbian Exchange.
Preparation and serving
Starchy or "floury" potatoes are peeled, boiled, mashed, mixed with flour, eggs, and seasonings, kneaded into a dough, and formed into dumplings.[2][1] The dumplings are often stuffed with a crouton, ham, or sauerkraut filling.[2][4]
The dumplings are simmered; some recipes call for them to be allowed to cool then fried.[2] They are served hot as a side dish, often with a roast, roulade, stew, or sauerbraten, with or without a sauce or gravy.[1][4][7]
Leftover dumplings are sometimes sliced and fried in butter or bacon fat.[7]
Many home cooks use packaged instant dumplings.[7]
Similar dishes
Other similar dishes are Thuringian dumplings (made from a mixture of raw and boiled potatoes) and Vogtland dumplings (made from a mixture of raw potatoes and semolina pudding).[3]
Potato dumplings mixed with flour are also known in Scandinavian cuisine. Names include raspeball, kumle, kompe, palt or kroppkakor, pitepalt, and öländska kroppkakor.[5]
The Italian dish gnocchi, Polish kopytka, pyzy are another version of a potato-based dumpling.
See also
- Kartoffel, a derogatory or self-deprecatory term for German people
- List of dumplings
- List of potato dishes
References
- ^ a b c Rattray, Diana (16 April 2022). "These Scrumptious Potato Dumplings Are a German Tradition". The Spruce Eats. Retrieved 2022-12-25.
- ^ a b c d e Turner, Julia (2022-12-21). "It isn't a holiday without my mother's family potato balls. If only she agreed". Los Angeles Times. Retrieved 2022-12-25.
- ^ a b c Herrmann, F. Jürgen (1999), Lehrbuch für Köche, Hamburg: Handwerk und Technik, pp. 61–62, ISBN 3582400557
- ^ a b c d "Kartoffelklöße | Traditional Dumplings From Germany | TasteAtlas". www.tasteatlas.com. Retrieved 2022-12-26.
- ^ a b Notaker, Henry (2009). Food culture in Scandinavia. Westport, Conn.: Greenwood Press. ISBN 978-0-313-34923-2. OCLC 428734650.
- ^ "Knödel allgemein". Knödel allgemein (in German). Retrieved 2023-01-09.
- ^ a b c d Lodder, Karen (2021). Easy German cookbook : 80 classic recipes made simple. Marija Vidal, Rockridge Press. Emeryville, California. p. 37. ISBN 978-1-63807-005-4. OCLC 1290316804.
{{cite book}}: CS1 maint: location missing publisher (link)
Further reading
- "Entry No. 184 in the Register of Traditional Foodstuffs of the Austrian Federal Ministry of Agriculture, Regions and Tourism".
- Sheraton, Mimi (1965). The German cookbook; a complete guide to mastering authentic German cooking. New York: Random House. ISBN 0-394-40138-7. OCLC 1425128.
