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Klöße (German cuisine; singular: Kloß) are dumplings made from grated raw potatoes and/or mashed potatoes (then called Kartoffelknödel) or dried bread with milk and egg yolks (called Semmelknödel). They are cooked like pasta . Klöße are served as a side dish, instead of potatoes. In Bavaria and Austria they are called Knödel, in the Czech Republic Knedely and in Northern Italy Canederli. They belong especially to the Austrian, Czech and southern German cuisine. However the potato variety can also be found in most other parts of Germany. In the Canadian Maritimes, a similar dish is known to the Acadians as poutines râpées.