knedle

The meal accompanying the beer will probably be what is just about the national dish – a beef or pork goulash in a golden-to-dark gravy with dumplings known as knedle that resemble slices of rectangular, crustless white bread rather than the round balls of dough more familiar to Americans.

1990 March 4, Joanne Furio, “Fare of the Country: In Czechoslovakia’s Hearty Pubs, Goulash and Beer”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 18 Apr 2010

Knedle, by the way, is a kind of pierogi which, translated literally, means “small pies.” While knedle and kluski are easy to make, knedle can be special ordered from Polish delicatessens that handle catering such as The Polish Place Deli, […] Uncooked knedle can be frozen in airtight containers for up to six months but must be dusted with flour first.

2008 October 2, Pamela Silvestri, “Kneading kluski and knedle […]”, in Staten Island Advance, Staten Island, N.Y., →OCLC, page E11, column 1

Stocked with imported dill pickles, celery salad, grated beets, sauerkraut, and farmer’s cheese, Star Bakery & Deli supplies pierogies, sernik (cheesecake), knedle (plum-filled dumplings), and still more paczki for the road.

2008 November 12, Genevieve Rajewski, “A little bit of Poland just a train ride away”, in The Boston Globe, volume 274, number 135, Boston, Mass., →ISSN, →OCLC, “G” section, page 25, column 3

“My inbox is always open,” says [Alice] Zaslavsky, referencing a direct message she had received that morning from a woman wondering if lamb shmaltz would be too intense for knedle. (The answer was yes.)

2025 June 7, Laura Brehaut, “The joy of salads […]”, in National Post, volume 27, number 179, Toronto, Ont., →ISSN, →OCLC, page FP19, column 2