The dumplings are known throughout Germany, Switzerland, and Austria but are most common in Bavaria, Thuringia, and Rhineland.[4]InBavaria 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]
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
[edit]Kartoffelklosse with roasted goose, a traditional German Christmas pairing[7]
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]
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]
