Countries in which their variant of Knödel is popular include Austria, Bosnia, Croatia, Czech Republic, Germany, Poland, Romania, Serbia, Slovakia and Slovenia.

Usually made from flour, bread[1] or potatoes,[1] they are often served as a side dish, but can also be a dessert such as plum dumplings, or even meat balls in soup.

In some regions of the United States,[citation needed] klub is used to refer specifically to potato dumplings.

A similar dish is known in Sweden (kroppkakor or pitepalt) and in Norway (raspeball or komle), filled with salty meat; and in Canada (poutine râpée).

Klöße are also large dumplings, steamed or boiled in hot water, made of dough from grated raw or mashed potatoes, eggs and flour.