Czech dish Svíčková is generally served with these dumplings that are usually made from what?
Knödel Knödel (  "der Knödel" ), or Klöße (  "der Kloß" ) are boiled dumplings commonly found in Central European and East European cuisine. Central European countries in which their variant of "Knödel" is popular include Austria, Germany, Hungary, Serbia, Croatia, Slovenia, Slovakia, and the Czech Republic. They are also found in Scandinavian, Romanian, Northern eastern Italian cuisine, 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 varieties and variations exist.
Chuchvara Chuchpara, chuchvara, chöchöre, dushpara, tushpara or tushbera (Uyghur: chöchöre ‎ , Kyrgyz: чүчпара́ , Uzbek: "чучвара́" , Kazakh: түшпара́ , Azerbaijani: "düşbərə" ) is a small dumpling typical of Central Asian cuisine. Made of unleavened dough squares filled with meat, it is similar to the Russian pelmeni and the Chinese wonton, but in observance of the Islamic dietary rules, the meat filling is without pork. The dough for chuchvara is made with flour, eggs, water and salt, unrolled in a layer 1—1.5 mm thick, and cut into squares. A dollop of meat filling, seasoned with chopped onions, pepper, salt and thyme, is placed at the centre of each square, and the corners are pinched and folded. Chuchvara is boiled in meat broth until the dumplings rise to the surface. Chuchvara can be served in a clear soup or on their own, with vinegar or sauce based on finely chopped greens, tomatoes and hot peppers. Another popular way of serving chuchvara is topped with syuzma (strained qatiq) or with smetana (sour cream), Russian-style.