knödel

alternative knoedel

1. A boiled dumpling commonly found in Central European and Eastern European cuisine, usually made from flour, bread, or potatoes, and often served as a side dish, but can also be a dessert such as plum dumplings, or even meatballs in soup, with many varieties and variations existing.

   Or tiny logs of potato knödel, toasted and nutty outside, truffly within, with swirls of emulsified smoked butter and cabbage.

   2013 December 7, Marina O'Loughlin, “Restaurant: 64 Degrees, Brighton”, in Alan Rusbridger, editor, The Guardian, London: Guardian News & Media, →ISSN, →OCLC, archived from the original on 07 Dec 2013

   2 more examples

   In a telephone interview Mr. Winter said he had fired 120 homemade knödel (dumplings) last weekend with his specially designed ballista, a Roman engine of war using the crossbow principle.

   1967 March 1, David Binder, “Pilots Agree to Fly Higher Over Home of a Protester”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC

   My personal favorite was the quark dumpling, a warmly cooked knödel made from a kind of ricotta cheese, flavored with apricots.

   2000 October 16, Adam Platt, “Put On a Hapsburg Face”, in New York, New York, N.Y.: New York Media, →ISSN, →OCLC, archived from the original on 30 Nov 2006