- Knödel (German: [ˈknøːdl̩] ; sg. and pl.) or
Klöße (German: [ˈkløːsə] ; sg.: Kloß) are
boiled dumplings commonly found in
Central European and East European...
-
Kluski (singular:
klusek or kluska; from
German Klöße) is a
generic Polish name for all
kinds of soft dumplings,
usually without a filling.
There are...
-
Franconian food
would be Schäufele and
Klöße,
which is a pork
shoulder served with
traditional potato dumplings (
Klöße or Knödel)
covered in a gravy. Due...
- very
similar to the
Norwegian raspeball,
Lithuanian cepelinai and
German klöße. And
quite similar to the
Swedish palt and
Polish Pyzy.
Kroppkakor are served...
-
include salt and pepper, mugwort, or marjoram. Also used are red cabbage,
Klöße, and gravy,
which are used to
garnish the goose.[citation needed] Kars style...
- the
grated potatoes which constitute the bulk of this dish. Food
portal Klöße Cepelinai Kroppkaka Palt
Raspeball Pyzy List of meat and
potato dishes Acadian...
- ISBN 9781605502786.
Retrieved 7 July 2014. {{cite book}}: |work=
ignored (help)
Klosse 2010, pp. 131–132. "Chinese
cooking method — Stir-Frying". www.hugchina...
-
which accompany the main dish and the
fashion to
serve potato dumplings (
Klöße/Knödel) as a side dish
instead of potatoes,
pasta or rice. Also much freshwater...
-
tradition to eat
mixed salad and
Klöße as a side dish to any roast. The
special Rohe
Klöße (lit.
meaning raw
Klöße) are
prepared only with
grated raw...
- meat or liver.
Liver dumplings are
frequent additions to soup. Thüringer
Klöße are made from raw or
boiled potatoes, or a
mixture of both, and are often...
