The Knödel (dumpling in English) is a humble, yet highly revered food in Germany. The tennis size balls of stale bread or potatoes don’t sound particularly appetizing, but fortunately the types of Knödel are limited only by your imagination. There is the relatively healthy Spinatknödel (spinach dumpling), pictured above, which I enjoy, apricot filled Knödel which I would like to try and the nasty sounding Leberknödel (liver dumpling) and perhaps the worst sounding Saures Kalbslüngleknödel (sauer calf-lung dumpling) which is a Bavarian Dish I Will Not Be Trying.
Sauer calf-lung knoedel anyone? It's a Bavarian specialty.
Knödel can be served as a side dish, but also serves as the main course especially when served in alpine huts. This hearty dish is often the choice of many of my German hiking companions, who start speculating on the types of Knödel the hut might have almost as soon as we start hiking. Who knew that despite its humble ingredients that Knödel was such a motivating factor for hiking faster? Just don’t try and fit a Knödel in your mouth all at once!
Have you tried Knödel?
This post has been submitted as part of the German Blogger Stammtisch. This month’s theme “German food” was chosen by Tiffany at No Ordinary Homestead. See more posts on German food at:
