Becoming hugely popular during the Habsburg Empire, the delicious Knödel and Kloß date back to the 18th century. The influence of the Habsburg Empire played a crucial role in spreading the concept, making these dumplings a cherished part of cultural heritage in neighboring countries.
In Poland, chefs prepare Kluski kartoflane, while the Czech Republic people can taste the flavorful Bramborove Knedliky. Croatians can enjoy Knedle sa šljivama (with plums), and Hungarians usually prepare Dödölle.
Deep in southern Germany, the city of Deggendorf proudly bears the title ‘Knödelstadt’ (City of Knödel).
Indeed, the locals claim that their ancestors used Knödel to repel besiegers, suggesting these dumplings were true lifesavers. However, this legend is just that – a legend.
On the other hand, the earliest visual depiction of Knödel dates back to the 13th century, found in the chapel of Hocheppan Castle. A captivating fresco portrays a kneeling woman, offering Knödel to the Virgin Mary.
And now, we present you with the recipe for Knedle sa šljivama, inspired by our recent office banquet.
What will you need?
1 kg mashed potatoes
2 tablespoons of oil
a little salt
40 dkg strong flour
about 20 plums (fresh or frozen)
a little oil
That is it, you are all set!
Peel and boil the potatoes in salted water, then blend and refrigerate the mixture (preferably overnight). Measure the mashed potatoes and, for every 0.5 kg, add one tablespoon of oil, one egg, and 20 kg of strong flour—this serves as the basic ratio. Knead the resulting dough, shape it into dumplings, and insert a plum into each one.
Boil the dumplings in water for 15 minutes. Afterward, remove them and coat them in breadcrumbs previously fried in oil.
For future use, you can freeze the dumplings once cooked: freeze them, and later cook them directly from the freezer in hot water for about 15 minutes when you feel like it!