Jessika: You

"Dumpling called these accessories in southern Germany and Austria, while those in the northern parts of Germany called Klosse kizi games (Klosse, singular: block). Here, as in other contexts

kizi games when it comes syd-/nordtyska dialect differences, one should be careful ... order Kloss in Bavaria, you can get a sour look and some smädesord (Saupreiß!) from the waitress. Knödelvarianter there are almost as many as there are cities, but the main features can identify the groups:
Semmelknödel - thus brödknödel kizi games (Semmel is the Bavarian word for Brötchen, basically a sandwich). Semmelknödel is airy in texture kizi games and can easily pick up liquid. Therefore, it is served often thicker sauces kizi games that do not make it soft and mushy, but as a nice complement. In Munich, I have been served Semmelknödel to goulash, stewed mushrooms and the wild boar with cream sauce. (Cream kizi games sauce is not at all an unknown concept here, but it seems to listen more to the game, hares, etc., than to the Munich almost ridiculously popular pork.)
Kartoffelknödel - potatisknödel, usually made of cooked potatoes, but sometimes raw, and often a mixture of them. A variant called Thüringer Klosse is filled with small roasted croutons. kizi games It would thus be somewhat reminiscent of Swedish potato dumplings, but that usually kizi games does not fill. Kartoffelknödel is sticky in texture and sucks not absorb kizi games a lot of liquid. Therefore well suited to the thinner sauces, in Munich serves you like roast pork with Kartoffelknödel and a sauce pan gravy that is diluted with dark beer.
Now for the surprise: the dumplings kizi games can also be dessert! Germknödel, in the Czech Republic called kynuté knedlíky, is a popular Central European dessert. A Germknödel is made from a yeast dough filled with plum compote and boiled. When serving sprinkle it with icing sugar and dark poppy seeds, and serve with custard.
You already have a prescription for Semmelknödel, but a variation on efterrättsknödel (in this case filled with strawberries, maybe something for Swedes taste buds) on Delicious Days. The same blog also has a more classic plum flavor.
Finally, I just want to encourage you to experiment further with both dumplings and more from the Central European cuisine, there's really very good food here, and it is sad that it has better reputation in Sweden than just a matter of sauerkraut (which incidentally, is extremely underrated food). Just check out such a delicacy Bavarian answer to the Mac 'n Cheese, namely Käsespätzle.
I do not want to be too damn hard, but around Nuremberg see people with horror at you if you want to order dumplings, but Klosse as dumplings, properly made, they are amazing. My dad dumplings while I was growing up was nothing more than bouncing balls. The tip to keep them yellow is grated and boiled potatoes in the right mix without it being disgusting sticky. Kartoffelkrapfen have of course also. It is a shell of potatoes that can be filled with a efterrättsfyllnig and fragrant with sugar.
I certainly agree with Daniel that the Central European cuisine underestimated, the more south you go the more tragglig people think food gets. but I originate from the south of Germany and Austria, but while people know everything about Asian small fine leaves, mentions German so draws a mist over the eyes, and they think sauerkraut type. Käsespätzle. Good reminder.
I have unfortunately not as deep knowledge of German cooking (but lagde spätzle as a young chef, anyway), but I have eaten and cooked samples have encouraged further studies. In some geeky New York-based survey was German food be so out there anything can be. I think on the contrary that it should be in focus as it is now more interested in gastronomic tradition than in a long time. We proclaim: there must be German for years!
I was part of the Czech Republic in my last job and of course I have eaten amazing dumplings kizi games with pork there, but usually I have eaten type ground beef patties with sweet (they throw down way too much sugar in bloody everything) and pretty bad roads gravy along with uncle ben's rice. Blah. I can understand that if you turistat in the Czech Republic and only managed to find that kind of boring kizi games food dismisses man Czech food to no good.
Jessika: You're right, of course, but then it is the Nuremberg in Franconia, and some would surely mean that Franken is not Bavaria _egentligen_, but actually Franken. And so on ... there are more borders in Europe than you could ever imagine from a map, so somewhere I just had to simplify. Just like you I am fascinated by the fact that all the food from distant countries is being praised, while looking straight past all the best available in their local area.
Anna: I've been to Prague twice and just been served excellent food, and in addition to (rather my Swedish wallet) fantastic prices. But there are certainly all variants, and then I suspect that many Swedes do not submerge to give the domestic food a fair chance