[4] In Bavaria similar dumplings are called reiberknödel (from "to grate"), in Swabia gleeß and gneedl, in Franconia gniedla or klueß and in Austria erdäpfelknödel.

[5] According to the Register of Traditional Foodstuffs of the Austrian Federal Ministry of Agriculture, Regions and Tourism, potato dumplings have been known in Austria for only a couple of centuries, as opposed to other types of dumpling which date back to at least 2500 BC and likely into the region's Neolithic period.

Starchy or "floury" potatoes are peeled, boiled, mashed, mixed with flour, eggs, and seasonings, kneaded into a dough, and formed into dumplings.

[2] They are served hot as a side dish, often with a roast, roulade, stew, or sauerbraten, with or without a sauce or gravy.

[5] The Italian dish gnocchi, Polish kopytka, pyzy are another version of a potato-based dumpling.