European Stars And Stripes (Newspaper) - October 2, 1986, Darmstadt, Hesse                                Flisch Krossc Flisch Knodl meat dumplings of various sizes smaller ones Are used of soup garnishes larger ones arc served As main dishes. Frankfurter Klosse a specially of Frankfurt Tennis Ball sized dumplings made from dinner Rolls potato flour Ham. Onions and Parsley after being poached my drained they Are Cut in half placed in a baking dish sprinkled with bread crumbs browned in butter and heated in the oven traditional accompaniments Are spinach cauliflower or Tomato sauce. Be Kochter Kartofel Klosse potato dumplings made from cooked potatoes see Rohe Karloff Alloise. Germ Knodl Large yeast raised austrian dumpling often filled with cinnamon Flavoured Plum Jam and garnished with melted butter ground poppy seeds and confectioner s sugar. Gries Klosse Gries Knodel Semolina dumplings smallest ones Are used As soup Garnish larger ones Are served As a Side dish topped with melted butter and toasted bread crumbs known As  in Austria and the tyrolean Region of Italy. Gwi Chstr bavarian polished dumplings so called because they Are Slick and glazed like a newly polished shoe the Only ingredients Are Rye flour sail and water. Hefe Knodl yeast raised steamed dumplings see Dampf Nudeen. Hir Knodel Small dumplings made from brains used As a soup Garnish. Hirse Knudel dumplings made from Millet.   round potato dumplings of various sorts some Are very Plain others Are mixed with such additional ingredients As cooked Rice chopped Ham grated cheese or sugar. If the dumplings Are rolled in beaten egg and bread crumbs then Fried instead of boiled they Are known As  Karloff Klosse. The Sweet versions Are garnished with cinnamon and served with fruit sauce or Jam. Kasken Bdl Knudde with grated hard cheese often Parmesan in the dough and garnished with additional grated cheese known As Kasen Ockerlin in parts of Austria and Northern Italy. Kliese Klies Sla Klosse in silesian dialect. Klopsc dumplings made with meat meatballs term used More frequently in Northern Germany. Klosse German generic term for dumplings generally they Are called Klosse North of the main River and Knode South of the main basically the words Are interchangeable but Don t let a bavarian hear you say that. Klosse can be served in soups or stews As accompaniments to All kinds of meats As main dishes themselves or As desserts. The smaller versions used As soup garnishes Are known As Klos Schen or Klos Serin. Klidies Knie la Klosse Knodel in franconian dialect. Klimp Klosse in North frisian dialect. Knepfle Knodel in alsatian dialect. Knepp Knodel in the dialect of the Pfalz and Saarland. Knodel the generic term for dumplings in Southern Germany and parts of Austria there Are Many varieties Savory or Sweet filled or unfilled. Knodel can be served in soups and stews As accompaniments to All kinds of meats As main dishes themselves or As desserts. The smaller ones used As soup garnishes Are sometimes called kno Delchen. Knofl Pali Swiss Little buttons Type of spaetzle dumpling made by pressing the dough through a Sieve. Konigsberger Kloppie German meat dish that originated in Konigsberg the capital of East Prussia made from ground beef and pork mixed with bread chopped onions anchovies eggs and seasonings the Kopse Are poached in boiling water Flavoured with onion Bay Leaf and allspice then served with a sauce made from thickened Stock Flavoured with anchovies and Capers. Lebe Knodel liver dumplings often Flavoured with onion and Marjarum the smallest ones Are used As soup garnishes bavarian Lebe Knodel the size of Tennis balls Are usually served surrounded by a Well correction there was a  in last week s food column on  a Ockerlin. The fourth paragraph should have read one category on the menu separate from first courses main courses Side dishes and desserts was Mehl und Eiers Prisen under whose heading were listed ome lets of various sorts none containing meat Kaiser Schmarr which my menu translator identified rather vaguely As Pancake Melet three kinds of Palal Schinkez filled crepes and Salzburger a Ockerlin. Unlike the Small flour dumplings thai Are also called a Ockerlin the Salzburg dish of this name is an airy assemblage of eggs sugar and a tiny bit 01 flour Flavoured with Lemon Peel Vanilla and or Nutmeg. Some versions Are poached in milk or Fried in hot butter before being finished in the oven. Others Are cooked completely in the oven like a souffle. We regret the error. Seasoned Slock in a Large soup plate sometimes they Are served As a main course garnished with Fried onions and accompanied by mashed potatoes and sauerkraut. Marille Knodel austrian Apricot filled dumplings usually made with potato dough the Center of the dumpling is a raw fresh Apricot its pit is replaced by a sugar cube or whole Almond after the dumplings have been boiled they a. Put into a Skillet with hot Butler Zwieback  and sometimes sugar and tossed until the dumplings Are Golden. The non Sweet version of these dumplings is used As an accompaniment to roast pork ragout and Chicken the Sweel version is served As a dessert or even As a meatless main dish. Markelos Schun. Small dumplings made from beef or veal marrow and served As soup garnishes. Mault Aschen swabian Mouth pockets meal and spinach filid pockets of dough often referred to As German  Small ones Are used As soup garnishes larger Oros Are served in various forms As main dishes. Meh Klosse very Basic flour dumplings sometimes tarted up with Caraway seeds crumbled Bacon or fresh herbs these dumplings often accompany stews. Nierenz Kiddel tiny austrian dumplings made from chopped calf s kidney and beef marrow served with soups or goulash. A Ockerlin Small austrian flour dumplings they can also contain bread crumbs or Semolina sometimes Flavoured with chopped liver onion and herbs some Are formed by two spoons into Small balls others Are dropped by teaspoonfuls into boiling water or Stock served As an accompaniment to soups slews or roasted meats and game. Salzburger a Ockerlin the Sweet dessert souffle dumpling is Only distantly related to Standard austrian a Ockerlin. Piz Okel Small Swiss potato dumplings  grated raw potatoes cooked and garnished like German spaetzle. Polint Knodel dumplings made from Cornmeal. Owid Taschery austrian fruit filled dumplings semicircular or triangular shaped made from potato dough and filled with plums apricots peaches or fruit Jam garnished with bread crumbs Fried in butter and with confectioners sugar. Reis Klosse Rice dumplings often Flavoured with veal or Chicken Lemon Nutmeg and Parsley. Rohe Kartofel Klosse rather Large raw potato dumplings often referred to in English As shaggy dumplings actually made with a combination of grated raw potatoes and cooked mashed potatoes the Thuringia version thiringer Klosse is made with a couple of Croutons in the Center of each dumpling often garnished with finely chopped onion browned in fat and sometimes with applesauce served As an accompaniment to meal dishes. Rohr Nudeen yeast raised bread dumplings. Sometimes studded with raisins baked instead of steamed and garnished with sugar and Vanilla sauce. Schinkez Knodl dumplings Flavoured with chopped Ham onions and Parsley. Sch Sische Kartofel Klosse silesian dumplings made from mashed potatoes with Fried Croutons in the Center served As an accompaniment to meal dishes. Schnook Rosschen German Snow dumplings whose Only ingredients Are egg Whites sugar and cinnamon formed into tiny balls and dropped into boiling water Slock or fruit Soi a garnished Wilt cinnamon and served with fruit wine Beer ups.  austrians i owl pilings made from egg whiles Semolina Salt and Pepper dropped into boiling Clear soup and served As a soup Garnish. Semmel Knodl bread dumplings made from while dinner Rolls buns known As Semmern in Southern Germany and called Bro Chen elsewhere in Germany the Well known bavarian version is Flavoured with Bacon onion Parsley and Marjoram served As an accompaniment to meats with Gravy or to meat mushroom or vegetable ragout. Serviette Klosse  Large German and austrian Napkin dumplings which probably originated in Czechoslovakia so called because the dumpling dough is shaped and securely wrapped in a White cloth Napkin before being submerged in boiling water. The dough can be made from stale Rolls or Semolina with flavourings ranging from onions and Parsley to sugar and Nutmeg. The cooked dumpling is removed from its Napkin and Lorn with two Forks never Cul with a knife into serving portions garnished with melted butter and browned bread crumbs and served with meat Stew or meat Gravy. Sometimes  served with a Topping made from a mixture of cooked pears and Green Beans Flavoured with Lemon vinegar and sugar and garnished with crumbled Bacon. The Sweet version of Serviettes Klosse is served with hoi or cold fruit compote. Spaetzle Little sparrows the smallest German dumpling a specially of Swabia made by pressing the dough through a colander or Sieve or by spreading the dough on a wooden Board and cutting off Small bits of it can be Flavoured with minced Ham spinach cheese or onions served in soups As an accompaniment to meats poultry game and slews and As a main dish itself. Speck Knodl Knodel Flavoured with Bacon.  tyrolean dumplings made from stale Rolls and Flavoured with Ham pork sausage Parsley and Basil the Small dumplings Are dropped by spoonfuls into boiling water Stock soup or sauce larger ones Are served As an accompaniment to meats or As main dishes themselves. Tope Knodel Rich German and austrian dumplings made from a pot cheese lop in and breadcrumb dough formed into balls about the size of eggs. The dumplings Are first poached in boiling water then drained rolled in bread crumbs and browned in butter usually served As a main dish or dessert garnished with cinnamon and or sugar and accompanied by fruit compote fruit sauce warm Jam or sour Cream. Tiny non Sweet Tope Knodel ate used As soup garnishes. Also called  Watt Klosse Thuringia Cotton wadding dumplings so called because they re so Light made irom cooked potatoes potato starch and milk. Zwetschke Knodel round Plum filled dumplings popular in both Germany and Austria made from an egg Noodle cottage cheese or potato dough surrounding a whole Blue Plum Zwetsch whose pit has been replaced with a Lump of sugar or a blanched Almond the dumplings Are cooked in boiling water drained and browned in hot butter. The non Sweet version served As an accompaniment to meats is garnished with Fried bread crumbs. The Sweet version served As a dessert or meatless main dish can be garnished with cinnamon sugar and ground poppy seeds. Next week recipes for three Kindt of German dumplings. October 2,19ts t Drift Zufu be