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Klöße (German cuisine; singular: Kloß) are dumplings made from grated raw and/or mashed potatoes (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(n), in the Czech Republic Knedliky and in Northern Italy Canederli. In the US, Klub is used to refer specifically to potato dumplings. 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. Knödel in German cuisine are most commonly a side dish to pork roast (with crust). In Austrian cuisine, "Speckknödel" (with chopped bacon as ingredient) can be added to a soup. See also: Klopse
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