By the twelfth century, the concept of the dumpling had spread into Bohemia/Czechoslovakia, where it received the name knodel, and knedliky as it is known today took shape. From there, the food and name traveled to Germany, Austria, France as well as eastward into the Slavic regions.
They are more popular in colder climates, as the hot dumplings were good to combat the illnesses of cold weather. They particularly flourished in Central Europe, including Bavaria, Austria, Croatia and Hungary.
