Germans and Their Dumplings
All over the world when people think of Germany, they think, Sauerkraut, Bratwurst and Potato Dumplings. But few know the large variety of these delicious round things.

In southern Germany they are called Knödel and farther North Klöße. The variety of dumplings is staggering.

Klöße from raw, cooked and mixed potatoes, even mixed with bread (Semmelknödel) or mushroom pieces. Stuffed with croutons or bacon and sweet ones that are stuffed with a apricot.

Serviettenknödel are one huge dumpling that is steamed in a cloth and then sliced into servings. Even dumplings that rolled into a log, boiled, sliced and pan fried.

They were such an important part of the diet, that in the past, often a prospective bride was, among other things, evaluated on the quality of the dumplings she could make.

Most Klöße are served as a side dish, like rice or noodles, but sometimes they are the meal by themselves. Fried or boiled, drizzled with a bacon gravy or other gravy. Nothing goes to waste, the next day, leftover Klöße can be sliced, fried and eaten in a variety of ways.

A specialty of Bavaria is Leberknödelsuppe, a clear soup with liver dumplings. And if that isn’t enough already, there are the sweet, yeasted dessert dumplings, likely imported from Austria, and Eastern Europe, that are (mostly) made without potatoes at all.

Marillenknödel, (Marille is the Austrian word for apricot), or Germknödel (Germ is a dialect word for yeast). They are filled with plum jam and served with browned butter, or drizzled with vanilla sauce.

Quarklöße are made with a German ricotta like cheese and sprinkled with cinnamon and sugar. These are, by far, not all the varieties that you may encounter in different regions of Germany and surrounding countries.

They are such a traditional part of German dishes, that these days they can be bought prepackaged. Just add water, form and cook. Or the dry mix for each one is in a little bag, that they are cooked in.
If you come upon a dish served with dumplings, try it.

Guten Appetit!

Anke Perez is a Berliner currently living in Texas. However, more often then not, you’ll find her in the kitchen preparing German favorites rather than Tex-Mex, although she does like experimenting with & cooking cuisines from around the world.

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