You are right, Rose, Klöss (e) it is. They were made of noodle dough. We also made ‘gezoppte Knedle’ (pulled dumplings). The noodle dough was rolled to about a third inch thickness, cut randomly into pieces, about three by four inches. From these pieces you pulled off teaspoon size chunks of dough and dropped them into boiling (lightly salted) water. They were just an other way of making pasta. The same as ‘noodle water, the water in which the Knedle (Knödel) were boiled could also be used for soup. You just left some of the Knedl in the water. The fried a chopped onion in a little lard, add a half tablespoon paprika and added this to the soup. Abgschmelzt! (larded). Haven’t made that in ages! Anne