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.
Kreplach Kreplach (from Yiddish: קרעפּלעך‎ and Hebrew: קרפלך‎ ‎ ) are small dumplings filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup, though they may also be served fried. They are similar to Polish uszka, Russian pelmeni, Italian ravioli or tortellini, and Chinese wontons. The dough is traditionally made of flour, water and eggs, kneaded and rolled out thin. Some modern-day cooks use frozen dough sheets or wonton wrappers. Ready-made Kreplach are also sold in the kosher freezer section of supermarkets.