Knedle

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European dish of boiled dumplings

title: "Knedle" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["dumplings", "potato-dishes", "plum-dishes", "austrian-cuisine", "hungarian-cuisine", "serbian-cuisine", "slovenian-cuisine", "croatian-cuisine", "czech-cuisine", "polish-cuisine", "montenegrin-cuisine", "romani-cuisine"] description: "European dish of boiled dumplings" topic_path: "geography/austria" source: "https://en.wikipedia.org/wiki/Knedle" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary European dish of boiled dumplings ::

::data[format=table title="Infobox prepared food"]

Field	Value
name	Knedle
image	Polish Plum Dumplings in Warsaw.jpg
image_size	250px
caption	Plum-filled knedle served with buttered breadcrumbs and cream
alternate_name	Knödel, gomboce
region	Europe
course	Main course, dessert
type	Boiled dumplings
main_ingredient	Dough (potato-based, curd-based or choux pastry) and filling
::

::figure[src="https://upload.wikimedia.org/wikipedia/commons/c/c8/Jahodové_a_broskvové_knedlíky_z_bramborovo_tvarohového_těsta.jpg" caption="''Knedle'' made of curd-based dough, filled with strawberries and peaches"] ::

::figure[src="https://upload.wikimedia.org/wikipedia/commons/0/0e/Marillenknödel_-_panoramio.jpg" caption="Apricot-filled ''knedle'' coated in buttered breadcrumbs and sprinkled with powdered sugar"] ::

Knedle (plural from ), is a dish of boiled ball- or oval-shaped dumplings with a filling. The dough can be potato-based or made of choux pastry; sometimes it is curd-based. It is filled with fruits (whole strawberries, prune plums, apricots, pieces of apples), mushrooms, curd cheese, meat, and other ingredients. Knedle are popular in Central and Eastern European countries. The fruit-filled variant can be eaten as dessert, a main dish, or side dish.

Dumplings originated in the Austro-Hungarian Empire.

Plum knedle

Plum dumplings are known in other languages as: , , , , or alternatively gomboce in Vojvodina, , , .

The dough is typically made with mashed potatoes, eggs, and flour. The dough is flattened out and cut into squares. The plums are inserted into the dumplings by hand.

The preparation can include removing the stone and stuffing the fruit with sugar. The plums are then completely wrapped in dough and dropped in boiling water. When they are ready, they are taken out, sprinkled with sugar, and served. They can also be served with breadcrumbs fried in butter and dusted in powdered sugar.

Apricot knedle

See: Marillenknödel.

References

Sources

References

"knedle". [[Internetowa encyklopedia PWN.
[[Maciej Erwin Halbański. (1987). "Leksykon sztuki kulinarnej". [[Wydawnictwo „Watra”]].
Doris Reinthaler. "''Marillenknödel''". [[Ministry of Agriculture, Regions and Tourism.
(2009). "Technologia gastronomiczna z towaroznawstwem: podręcznik dla technikum. Część 2". [[Wydawnictwa Szkolne i Pedagogiczne]].
"Cookbook from Transylvania and other places of the world (Carte de bucate ardelenesti si nu numa'): 150 illustrated step‑by‑step recipes, written in Transylvanian dialect and English". Fan Zone SRL.
(2012). "Dirty Hungarian: Everyday Slang from What's Up? to F*%# Off!". Ulysses Press.
(1 April 2015). "The Oxford Companion to Sugar and Sweets". Oxford University Press.
(2005). "Polish Heritage Cookery". Hippocrene Books.
"Hungarian Plum Dumplings Recipe - Szilvas Gomboc". About.com.
[[Ewa Wachowicz]]. (2007-08-05). "Przepis na knedle ze śliwkami". wiadomości24pl.

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