Dumplings

Halu&scaron;ky is the incredibly soft variety of potato dumplings, usually associated with Slovakia and the Czech Republic. The dough is created with grated raw potatoes and flour. They are typically cooked so the batter is spread on the wooden board, and small pieces of dough are cut and dropped directly into the boiling water. Another, more modern approach, employs a special halu&scaron;ky strainer through which the batter is gently pressed and dropped in water, creating tiny dumplings in the process. Both techniques result in irregularly shaped dumplings which have a soft texture and pale color. Similar types of dumplings are found in numerous Central and East European countries, the most famous being the thick German sp&auml;tzle. Although halu&scaron;ky are easily found in supermarkets, these tender potato dumplings are traditionally prepared from scratch at many Slovak and Czech households. They are usually served alongside traditional meat dishes, but the most famous combination is known as bryndzov&eacute; halu&scaron;ky, a Slovak classic consisting of halu&scaron;ky, salty sheep cheese, and fried bacon.

Halušky

Japan

Hamamatsu is a popular variety of Japanese gyoza filled with cabbage, onions, pork, and selected seasonings. It is characterized by a unique frying style in which cooks arrange gyoza in a circular pattern (hanetsuke, a technique in which a crispy bottom connects all the gyozas) so that they can fry as many snacks as possible at the same time. It is very popular to pair Hamamatsu gyoza with a topping of bean sprouts.

Hamamatsu gyoza

Hanetsuki is a traditional technique of preparing gyoza in a unique way. Also known as gyoza with wings, hanetsuki gyoza is prepared with dumplings that are filled with savory ingredients, then pan-fried until done. There should be a clump of gyoza in a pan, and they are all connected with a crisp, lacy, and flaky sheet of fried starch at the bottom, consisting of flour and water. Once prepared, these gyozas look like they have wings, hence the name. This technique was first created in Tokyo by a Japanese owner of the Niihao restaurant, who was inspired by a dumpling dish from Dalian. Hanetsuki gyozas can be rectangular or circular &ndash; the rectangular ones are usually prepared in restaurants, while the circular ones are more commonly prepared at home.

Hanetsuki

China

Har gow is a Cantonese dumpling characterized by a delicate, translucent wrapper enveloped around a shrimp filling. The dish was created out of necessity when the owner of a small, family-style teahouse from Guangzhou came up with an idea to buy the shrimp from local fishermen and use it to make dumplings that the locals would love. The idea was a great success, and since the beginning of the 19th century, shrimp dumplings were a staple in many teahouses. Today, har gow dumplings are a part of dim sum where they are commonly paired with sieu mai, a Cantonese dumpling with pork and mushrooms. Due to the particular way in which the wrapper is folded, the main visual feature of har gow is its pleated shape, ideally having even up to 9-13 pleats. The wrappers are made with a combination of wheat starch, corn starch, and lard, filled with a mixture of either minced or whole shrimp and bamboo shoots. Once steamed, the dough should be chewy and almost see-through, but firm enough to be handled with chopsticks, whereas the filling should remain crisp.

Har gow

Germany

Hoorische is a type of potato dumpling hailing from the German region of Saarland. The dumplings are typically made with a combination of both grated raw potatoes and boiled potatoes, along with ingredients such as eggs, flour, nutmeg, salt, and pepper. They usually take an elongated, either oblong or egg-shaped form and are simmered in boiling salted water. The name of these dumplings means hairy, referring to their rough, hairy-like outer surface due to coarsely grated potatoes. A creamy bacon gravy and a side of sauerkraut or apple sauce usually accompanies the dumplings. Just like other German potato dumplings, these also make for an excellent accompaniment to various meat specialties.

Hoorische

Slovenia

Traditionally prepared in western Slovenia, namely the town of Idrija, this popular pasta dish can be described as a variety of ravioli. Žlikrofi are made with two layers of thin pasta dough wrapped around the filling, and apart from their charming shape resembling a bicorne hat, their authentic potato filling is even more distinctive. Ever since the first references to this delicious Slovenian dish, except for the variations in the filling, the recipe hasn't significantly changed over the years. The oldest written source is found in a 1936 book Na&scaron; Idrijski Kot, in which the author describes how the popular žlikrofi were prepared only on special occasions when they were typically filled with potatoes, meat, or turnip mash. Although it has been suggested that Idrijski žlikrofi are in fact quite similar to the Austrian Schlickkrapferl (dumplings filled with offal and fresh herbs), their true origin hasn't yet been discovered.

Idrijski žlikrofi

Jinbole is a dumpling specialty of the Aboriginal Taiwanese cuisine, typical of the Paiwan people. It is a variation of the Paiwan chinafu consisting of a sorghum dumpling filled with pieces of pork, which is then enclosed within banana leaves. The dumpling is typically cooked by steaming, which lends a lovely banana leaf aroma and flavor to it. Traditionally, jinbole is served on special occasions, such as weddings, naming ceremonies, and harvest festivals.

Jinbole

Austria

Kasnudeln or Carinthian noodles consist of a simple dough that&rsquo;s filled with a stuffing of either cheese, potatoes, or both. The noodles are sealed by either crimping or pressing the dough together on both sides. The oldest known recipe dates back to 1753, but the dish is not strictly Austrian, as there are numerous varieties of Kasnudeln present along the southern borders of Carinthia. Once the noodles have been boiled, they are often drizzled with butter or sprinkled with fried bacon pieces and served warm.

Kärntner Kasnudeln

Poland

These large, oval-shaped potato dumplings are traditionally filled with a combination of saut&eacute;ed onions and ground meat, while some versions occasionally employ mushrooms, sauerkraut, or cheese. They are usually associated with the northeastern regions and are believed to have been influenced by a similar Lithuanian dish that goes under the name cepelinai. Kartacze dumplings are usually served accompanied by saut&eacute;ed onions and crispy bacon bits, and are typically enjoyed as a filling main course.

Kartacze

Kartoffelkl&ouml;&szlig;e or kartoffelkn&ouml;del are traditional German potato dumplings that are consumed all over the country but are especially popular in Bavaria, Thuringia, and the Rhineland area. Depending on the variation, the dumplings may consist of cooked potatoes, raw potatoes, or a combination of both. The potato mixture can further be enhanced with the addition of other ingredients such as beaten eggs, potato starch, cornstarch, or flour, and herbs such as chives or parsley, while some versions also call for filling the dumplings with croutons, sauerkraut, or ham. Potato dumplings typically come in the shape of balls, and they are usually simmered in salted water, although they can optionally be pan-seared in butter for added flavor and texture. A common variation of potato dumplings is the one from Thuringia called Th&uuml;ringer kl&ouml;&szlig;e, a type of dumplings made with raw and cooked potatoes containing a filling of toasted bread cubes. In Germany, potato dumplings are a staple accompaniment to dishes such as roasted and braised meat specialties with sauces, sauerbraten, sauerkraut, braised red cabbage, goulash, and rouladen.

Kartoffelklöße

K&auml;sekn&ouml;del is a traditional dumpling enriched with cheese originating from Tyrol and South Tyrol. These cheese dumplings are typically served as a side dish that shows an inventive way of using leftover stale bread. The stale bread is mixed with cheese, eggs, butter, milk, onions, parsley, salt, and pepper. K&auml;sekn&ouml;deln are usually boiled in water or fried in butter on both sides until golden brown and then served in a broth or with various salads and stews.

Käseknödel

Kasnocken is a savory dish made by coating small dumplings with melted cheese and caramelized onions. The dish is said to originate from Austria&rsquo;s Pinzgau region (congruent with the Zell am See district), and in line with the place of origin, the cheese used when preparing the dish is the Pinzgauer Bierk&auml;se, characterized by its strong odor and mild flavors. Since this is one hearty meal, a shot of schnapps is traditionally taken afterwards for improving digestion.

Kasnocken

Kaspresskn&ouml;deln are Austrian cheese dumplings originating from Tyrol. Although people refer to them as dumplings, they are actually not cooked in water, but fried in a pan, and they also don't have the typical shape of a ball &ndash; the mixture is formed into patties instead. The dumplings are made with a combination of bread cubes, grated mountain cheese, butter, milk, onions, eggs, seasonings, and fresh herbs such as chives and parsley. Once prepared, kaspresskn&ouml;deln are fried in butter until golden brown on both sides. They are either served in a broth or used in a variety of salads.

Kaspressknödel

Khameerbob is a traditional dish that is prepared for special occasions at home. It consists of pasta dumplings that are filled with onions, ground beef, and spices such as black pepper, garlic, sumac, and red pepper flakes. The dumplings are topped with yogurt or tomato sauce before consumption.

Khameerbob

These delicious Georgian dumplings known as khinkali are considered to be one of the national dishes of the country. The dumplings are filled with meat and spices, then traditionally twisted into a knot at the top. Regional differences influence the fillings and every part of Georgia has their distinctive variety. For example, in the mountainous regions, the most traditional filling is lamb, however; the most frequent variety throughout entire Georgia is a mixture of pork and beef. The vegetarian versions made with traditional Imeretian cheese or mushrooms are also quite popular. The traditional recipe was developed over time, and now includes fresh herbs such as cilantro or parsley. The meat for khinkali is never precooked &ndash; therefore, all of the juices are tucked inside the dumplings. Eating khinkali is also a part of traditional Georgian folklore: the top, where the dough is twisted into a knot, should never be eaten because it serves as a handle to hold the dumpling, and it is usually left on the plate as an indication of how many dumplings have been eaten. These flavorful dumplings are served plain or paired with freshly ground black pepper.

Khinkali

Syria

Kibibet are Syrian bulgur dumplings originating from the Syrian coast, especially connected with the Latakia region. The typical kibibet recipe will include bulgur, flour, pepper paste, garlic, coriander, olive oil, chopped parsley, cumin, and salt. There are many variations, such as meat-stuffed kibibet or kibibet made with pomegranate molasses. The dumplings are typically served with a sauce for dipping.

Kibibat

Klepe are Bosnian meat-filled dumplings that are often said to be similar to ravioli. The dough is made with flour, eggs, and salt, while the filling consists of ground meat and onions seasoned with salt and pepper. These dumplings are first boiled, lightly saut&eacute;ed in a pan, then baked in the oven with sour cream, garlic, and sweet paprika powder. Klepe should be served hot, and nowadays there are many variations on this dish, so the filling can also be made with cheese, spinach, or chicken.

Klepe

Norway

Klimpor fra Ryfylke are traditional Norwegian potato dumplings originating from Ryfylke. They're usually made with a combination of potatoes, flour, salt, sugar, and cinnamon. If desired, an egg can also be added to the mixture. The potatoes are boiled, mashed, and mixed with flour, salt, sugar, and cinnamon. The mixture is shaped into small round or oblong dumplings that can be cooked in boiling salted water or milk. These small potato dumplings are often used in meat soups at weddings and banquets.

Klimpor fra Ryfylke

Klotski is a simple Russian dish consisting of a clear broth filled with flavorful potato dumplings. The dumplings are made from potatoes, flour, and eggs. Although the dish is Russian in origin, the dumplings are also popular in countries such as Hungary and Ukraine. There is also a Belarusian version of the dish, where the only difference is that the dumplings are stuffed with mushrooms.

Klotski

Klubb og fett is a traditional dish originating from the northern parts of the country. These dumplings are usually made with a combination of potatoes, barley flour, and salt. The raw potatoes are grated and blended with barley flour and a bit of salt. If desired, some ground and boiled potatoes can also be added to the mixture. The mixture is shaped into round or oblong dumplings that are simmered in salted boiling water until done. Klubb og fett is often served with fried bacon and boiled rutabagas, although some people like to pair them with syrup.