Potato dumplings

Knödel (; and ) or Klöße (; : Kloß) are boiled dumplings commonly found in Central European and Eastern European cuisine. Countries in which their variant of is popular include Austria, Bosnia, Croatia, Czech Republic, Germany, Poland, Romania, Serbia, Slovakia and Slovenia. Similar dishes can be found in most other European cuisines, such as Scandinavian, Romanian, northeastern Italian, Jewish, Ukrainian and Belarusian cuisines. Usually made from flour, bread or potatoes, they are often served as a side dish, but can also be a dessert such as plum dumplings, or even meat balls in soup. Many v

Cepelinai ( "zeppelins"; singular: cepelinas) are potato dumplings made from grated potatoes and stuffed with ground meat, dry curd cheese, liver, or mushrooms. It has been described as a national dish of Lithuania, and is typically served as a main dish.

Kroppkaka (plural "kroppkakor") is a traditional Swedish boiled potato dumpling, most commonly filled with onions and meat. Potatoes, wheat flour, onion, salt and minced meat/pork are common ingredients in kroppkaka. They are very similar to the Norwegian raspeball, Lithuanian cepelinai and German klöße. And quite similar to the Swedish palt and Polish Pyzy.

Kopytka or kopitka (literally "little hooves") are a kind of potato dumpling in Polish, Belarusian, and Lithuanian cuisines.

Palt is a traditional Swedish meat-filled potato dumpling, of which there are many different variants. Palt is more common in the northern part of Sweden. Palt is traditionally served with butter and lingonberry preserves, and a glass of cold milk on the side.thumb|Butter prepared in a stack to serve on palt

traditional Silesian potato dumplings

Kartoffelklöße () or Erdäpfelknödel are a type of potato-dumpling. They often contain a crouton-, ham-, or sauerkraut-filling.

' (also known as , , , , , ') is a traditional Norwegian potato dumpling. A similar German dish is called .

Pitepalt (; see palt) is a Swedish dish related to kroppkakor or meat-filled dumplings. It is especially associated with the city of Piteå in Norrbotten County, thought to be its place of origin.

thumb|Mohnnudeln in detail

Blodpalt (Swedish; ; ) is a type of palt, a dumpling made from barley or rye flour and (but not always) grated raw potatoes, with blood added.

A pickert () is a flat, fried or baked potato dish from Westphalia, Germany. It can be considered a kind of flattened dumpling or very nourishing pancake. It comes as a round Pfannenpickert the size of a pan, a rectangular Kastenpickert, or a palm-sized regular Pickert. The name is derived from Low German picken, pecken ("to stick something onto something else").

traditional Acadian dumpling dish

A chapalele is a Chilean dumpling made from boiled potatoes and wheat flour. They are especially prevalent among the cuisine of Chiloé.