Dumplings are a favorite food throughout Germany. They are known as Klösse in Western and Northern Germany, and Knödel in South-Eastern Germany. Dumplings are made out of a dough (ingredients vary depending on the type of dumpling), most often formed into a ball-shape, then boiled or steamed in salt water. In Germany, there is a dumpling for every meal - they can be served as a main meal, as a side dish, as part of a soup, or served sweet for dessert. Some varieties are also filled with foods such as bread cubes, fruits, or meats.
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Additional Information
There are several different kinds of dumplings. We identify some of the more well-known varieties here. They are categorized based on their main ingredient.
Potato based dumplings:
Potato Dumplings (Kartoffelklöße)
Special varieties of potato dumplings include:
Thuringian Dumplings (Thüringer Klöße)
Mashed Potato Dumplings (Halbseidene Klöße)
Bread based dumplings:
Bread Dumplings (Semmelknödel)
Serviette Dumplings (Serviettenknödel)
Semolina based dumplings:
Semolina Dumplings (Griessklösschen)
Flour based dumplings:
Steamed Dumplings (Dampfnudel)
Yeast Dumplings (Germknödel)
Franconian Flour Dumplings (Fränkische Mehlklösse)
Meat based dumplings:
Königsberger Klopse
Frikadellen
Liver Dumplings (Leberknödel)
Sweet dumplings:
Quarkkeulchen
