"Thüringer Klöße" are made from raw or boiled potatoes, or a mixture of both, and are often filled with croutons or ham. In Austria and Hungary they make large sweet dumplings or plum dumplings called Zwetschkenknödel. Gombotzen are made with flour & potato batter, by wrapping the potato dough around whole plums or apricots. They then are boiled and rolled in hot buttered caramelized bread crumbs. Topfenknödel are made with quark cheese (Topfen) and are traditionally topped with cinnamon sugar and served with apple sauce or with streusel.