Knödel is a type of boiled potato-dough dumplings widely cooked and eaten in Central Europe and East Europe with different names and variations. With various kinds of fillings, a knodel can serve as a side dish, a desert or a meatball. Made with mashed potatoes with flours or eggs, the wrapper of plum dumpling can also be made with flour dough without potatoes. Cored plum, stuffed with sugar then wrapped in dough, plum dumpling can be boiled or costed with bread crumbs and fried. With sugar powder, cinnamon, nuts, sour cream or ice cream as a final touch, plum dumpling is ready to be served. Aside from plums, other fruits, like apricot, strawberries, blue berries with cheeses are also common fillings for knödel. Plum dumpling is popular in Austria, German, Poland, Hungary, Slovakia and Czech Republic with names like Knedle, Slivovi cmoki, Szilvás Gombóc and ect. As for savory knödel, a Leberknödel is a meatball made of ground meat, beef liver, with bread, eggs and spices, boiled in soup or fried. Other meats, like pork, chicken, lamb, bacon, sausage and more are also used.
