| 词条 | Knedle |
| 释义 |
| name = Knedle | image = Knedle sa sljivama.jpg | image_size = 250px | caption = knedle, plum-filled dumplings | alternate_name = Knödel, gomboce | country = | region = | creator = | course = | type = Dumpling | served = | main_ingredient = Potato dough, plum | variations = | calories = | other = }} Knedle (from German knödel, "dumpling"), is a dish of boiled potato-dough dumplings filled with plums, popular in Central and East European countries, especially in Poland, Hungary and Czech Republic. The dish is eaten as dessert, a main dish, or side dish. NameIt is known as plum dumplings in English, and in other languages as: {{lang-de-AT|Zwetschkenknödel}}, {{lang-de|Zwetschgenknödel}}, {{lang-hu|szilvásgombóc}},[1] {{lang-sh|Knedle od šljiva, Knedle sa šljivama}} or alternatively Gomboce in Vojvodina, {{lang-sl|slivovi cmoki}}, {{lang-sk|slivkové knedle}},[1] {{lang-cz|švestkové knedlíky}},[1] {{lang-pl|Knedle ze śliwkami}},[2] {{lang-ro|Gomboții cu prune}}.[5] It is simply known as knedle in the Slavic languages. PreparationThe dough is made with mashed potatoes. Some recipes use eggs in the dough, some flour. The dough is flattened out and cut into squares. The plums are inserted inside the dumplings by hand.[3] Some versions of the dish use noodles instead of potatoes. The preparation can include removing the stone and stuffing the fruit with sugar. The plums are then completely wrapped in dough and dropped in boiling water. When they start floating, they are taken out, sprinkled with sugar, and served. They can also be covered with breadcrumbs fried in butter. Cinnamon or sour cream are sometimes added before serving. It seems that the dish originated in the Austro-Hungarian Empire.[4][5] See also{{portal|food}}
References1. ^1 2 {{cite book | title=The Oxford Companion to Sugar and Sweets| url=https://books.google.com/books?id=R1bCBwAAQBAJ&pg=PA37| date=1 April 2015| publisher=Oxford University Press| isbn=978-0-19-931361-7| pages=37–}} 2. ^{{cite book | author1=Robert Strybel| author2=Maria Strybel| title=Polish Heritage Cookery| url=https://books.google.com/books?id=UtA6-pyGJmMC&pg=PA478| year=2005| publisher=Hippocrene Books| isbn=978-0-7818-1124-8| pages=478–}} 3. ^{{cite web | url=http://easteuropeanfood.about.com/od/noodlesdumplings/r/hungarianplum.htm | title=Hungarian Plum Dumplings Recipe - Szilvas Gomboc | publisher=About.com | accessdate=19 December 2013}} 4. ^1 {{cite book | author1=Gelu Radu| author2=Corina Radu| title=Cookbook from Transylvania and other places of the world (Carte de bucate ardelenesti si nu numa'): 150 illustrated step‑by‑step recipes, written in Transylvanian dialect and English| url=https://books.google.com/books?id=Lq14BgAAQBAJ&pg=PA155| publisher=Fan Zone SRL| pages=154–155| id=GGKEY:6P9PP2SUQ3H}} 5. ^{{cite book | url=https://books.google.com/books?id=MbZx8OnOmKcC&pg=PA151 | title=Dirty Hungarian: Everyday Slang from What's Up? to F*%# Off! | publisher=Ulysses Press |author1=Adamsbaum, Mark |author2=Lengyel, Reka | year=2012 | pages=151 | isbn=1612430538}} Sources
External links
11 : Dumplings|Potato dishes|Plum dishes|Austrian cuisine|Hungarian cuisine|Serbian cuisine|Slovenian cuisine|Croatian cuisine|Czech cuisine|Polish cuisine|Montenegrin cuisine |
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