Dumplings Also Known As:   Klösse, Knödel Dumplings are a favorite food throughout Germany. They are known as Klösse in Western and Northern Germany, and Knödel in South-Eastern Germany. Dumplings are made out of a dough (ingredients vary depending on the type of dumpling), most often formed into a ball-shape, then boiled or steamed in salt water. In Germany, there is a dumpling for every meal - they can be served as a main meal, as a side dish, as part of a soup, or served sweet for dessert. Some varieties are also filled with foods such as bread cubes, fruits, or meats.        Photo: © kameramann - Fotolia.com      Region:  Throughout Germany Additional Information There are several different kinds of dumplings. We identify some of the more well-known varieties here. They are categorized based on their main ingredient. Potato based dumplings:   Potato Dumplings (Kartoffelklöße)   Special varieties of potato dumplings include:   Thuringian Dumplings (Thüringer Klöße)   Mashed Potato Dumplings (Halbseidene Klöße) Bread based dumplings:   Bread Dumplings (Semmelknödel)   Serviette Dumplings (Serviettenknödel) Semolina based dumplings:   Semolina Dumplings (Griessklösschen) Flour based dumplings:   Steamed Dumplings (Dampfnudel)   Yeast Dumplings (Germknödel)   Franconian Flour Dumplings (Fränkische Mehlklösse) Meat based dumplings:   Königsberger Klopse   Frikadellen   Liver Dumplings (Leberknödel) Sweet dumplings:   Quarkkeulchen