Dumplings

Poland

Characterized by their round shape and a small indentation in the center, Silesian dumplings are created with cooked potatoes that are mashed or riced before they are combined with potato flour or potato starch, and usually egg yolks. As the name suggests, they stem from the Polish region Silesia but are commonly consumed throughout the country. When boiled, they are usually paired with gravy or doused in meat drippings and can be enjoyed as the main meal or as an accompaniment to various roasted meat dishes.

Kluski śląskie

Germany

Kluten is a German dumpling that is made with flour, milk, eggs, and butter. The batter is dropped into boiling water or soup using a spoon, and it is then cooked until done, yielding small and soft dumplings. These dumplings have a very mild flavor, so they pair well with both sweet and savory specialties. Kluten are often featured in dishes such as sweet buttermilk vanilla pudding (buttermilksuppe) and sour cherry soup (kirschsuppe).

Kluten

Kniddelen are traditional Luxembourgish dumplings. They're made with a combination of flour, eggs, and milk. The thick batter is dropped into boiling water by using a teaspoon. When the dumplings rise to the top, they're done. Kniddelen can be served in soups, as accompaniments to stews and casseroles, or more traditionally, combined with bacon that was fried in butter and the accompanying pan juices. It's recommended to serve the dish with a glass of white Luxembourg wine.

Kniddelen

Known as koldūnai in Lithuania, kalduny in Belarus and kołduny in Poland, these stuffed dumplings boiled in salted water are a staple of regional cuisine. Traditionally filled with minced pork, beef, chicken, curd cheese, or mushrooms, they make for an excellent lunch choice and can be enjoyed with a variety of garnishes, from butter and black pepper to mayonnaise, sour cream, crispy bacon, or spirgučiais (a type of pork rind).

Koldūnai

Kopytka are small potato dumplings from Poland that are similar in taste and appearance to the Italian gnocchi. They are made with boiled and mashed potatoes with the addition of flour. The name of the dish can be translated to little hooves, referring to the shape of the dumplings. It is said that the best kopytka should be light, soft, and fluffy in texture. Kopytka are usually consumed as the main course, topped with buttered breadcrumbs or a mushroom sauce, but they can also be served as a side dish combined with lard, pork, and fried onions.

Kopytka

Slovenia

Kostelske hrge are traditional Slovenian dumplings originating from the town of Kostel. They&rsquo;re made with a combination of potatoes, eggs, cracklings, garlic, salt, pepper, butter or lard, parsley, flour, and breadcrumbs. The potatoes are peeled, washed, and grated, then mixed with the eggs, cracklings, garlic, salt, pepper, and chopped parsley. The mixture is stirred and mixed with flour in order for the dough not to stick. The dough is shaped into dumplings, which are then boiled in salted water. They&rsquo;re topped with breadcrumbs, cracklings, or sour cream, then served on their own with seasonal salads, or more commonly as an accompaniment to venison.

Kostelske hrge

These boiled dumplings consist of a millet and cottage cheese filling that is tucked inside a thin layer of buckwheat dough. Krapi are usually formed into crescent shapes, and they are typically served doused in cream and sprinkled with pork cracklings or breadcrumbs. The dish was invented by Milka Smole, a chef at Smoletova Gorca restaurant, who was inspired by an old recipe for buckwheat fritters. Kozjanski krapi can be served as a main course or as an accompaniment to meat-based dishes.

Kozjanski krapi

Kreplach are traditional Jewish dumplings that originated in Eastern Europe as krepish, fried pastries stuffed with meat. Over the years, the dish changed, and the dish became known as krepl (plural: kreplach) in the Yiddish community. The dumplings are filled with various ingredients such as chicken, ground beef and herbs, leftover roasted meat, or cheese. The dough for the dumplings is usually made with flour and eggs. The meat-filled kreplach are traditionally served with soup broth in a bowl, but they can also be fried and served on their own. The cheese variety is especially popular during Purim, a Jewish holiday, and it's topped with sour cream before serving.

Kreplach

Sweden

Kroppkaka is a popular Swedish dish from the island of &Ouml;land, the smallest province in Sweden. There are many recipes for this dish, but it usually consists of potato-based dumplings that are stuffed with fried onions, bacon, allspice, and white pepper. These Swedish potato dumplings are typically accompanied by sour cream, melted butter, and lingonberry jam, but they can also come drizzled with lingonberry sauce. A glass of milk or cold beer pairs well with this dish.

Kroppkaka

Kukuliai are Lithuanian ball-shaped dumplings that are typically made with grated potatoes and a wide range of fillings such as beef, chicken, fish (žuvies kukuliai) or cottage cheese. Although the kukuliai can be baked, boiled, or fried the same way as gnocchi and other East European dumplings, Lithuanians flavor them with herbs (marjoram being a popular choice) or sesame seeds. These dumplings can be served with finely chopped horseradish, dill pickles in sour cream, sauteed bacon-onion mix, or tomato and rosemary sauce. And while some think that kukuliai and cepelinai are the same, others tend to disagree - kukuliai are usually smaller and are shaped into balls, while the cepelinai are larger, oblong, and have slightly pointed ends.

Kukuliai

Norway

Kumpe fra Agder are traditional Norwegian dumplings originating from the region of Aust-Agder. The dumplings are usually made with a combination of potatoes, flour, salt, and bacon or suet. The potatoes are grated, and most of the liquid is drained. They're mixed with all-purpose or barley flour until the dough becomes firm. The dough is seasoned with salt, shaped into small oblong or round dumplings, and a piece of suet or bacon is then pressed in the center of each dumpling. The dumplings are boiled in water and either served warm or left to cool down, then sliced and fried in bacon drippings.

Kumpe fra Agder

Russia

Kurze are traditional Russian dumplings originating from the region of Dagestan. The dumplings are made in the shape of braids and they're usually filled with cottage cheese, potatoes, meat, and eggs. The dough is made with a combination of flour, salt, eggs, and water. Once stuffed, these dumplings are either boiled or boiled and then fried in oil on both sides until golden brown and crispy. If desired, kurze can be served with butter or sour cream, or a dipping sauce consisting of vinegar and garlic.

Kurze

Croatia

Labinski or labinjonski krafi is a traditional Istrian dish originating from Labin. The dough for this pasta dish is made with a combination of flour, eggs, and water. Once thinly rolled out, it&rsquo;s usually filled with a savory-sweet mixture of cow&rsquo;s and sheep&rsquo;s milk cheese, rum-soaked raisins, lemon peel, spices such as cinnamon, and sugar. If the filling is too thin, it&rsquo;s recommended to add some breadcrumbs to thicken it. The rolled out and filled pasta dough is then topped with another layer of dough, and the krafi are cut out into desired shapes and boiled in salted water. Once cooked, the krafi can be served in sweet or savory versions. As a sweet, they are sometimes fried in oil and drizzled with a creamy caramel sauce, while the savory versions are typically drizzled with leftover pan drippings from roasting meat or they can be served as an accompaniment to meat dishes and žgvacet. Another option is to serve the krafi with melted butter and grated cheese.

Labinski krafi

Linsen mit speck und kn&ouml;del is a traditional dish featuring lentils, bacon, and dumplings. The lentils are cooked with aromatic vegetables and flavorful spices, creating a hearty base. Bacon is added to impart a rich, smoky taste that complements the earthiness of the lentils. The dish is typically served with fluffy bread dumplings (Kn&ouml;del), which are perfect for soaking up the savory sauce. This comforting and nourishing meal is a staple in Austrian cuisine, especially popular during the colder months.

Linsen mit Speck und Knödel

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Lungenstrudel is a traditional dish in Austrian cuisine, a savory roll often served with a clear soup or broth. To prepare lungenstrudel, a lung (usually veal or pork lung) is boiled, then chopped, and mixed with bread soaked in milk, eggs, and various spices. This mixture is then encased in a thin strudel dough, rolled up, and baked or steamed. The resulting dish is a meat-filled roll with a distinctive flavor. It's a classic example of the "nose-to-tail" philosophy of cooking, where all parts of an animal are used, and nothing goes to waste. The dish may be less commonly found in contemporary Austrian cuisine but can still be enjoyed in some traditional restaurants. 
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Lungenstrudel

Italy

Malfatti (Siena) or gnudi (lit. naked, Florence) are typical of Sienese cuisine, but it's believed that they probably originated in Northern Italy. These spinach gnocchi are made by hand, and due to the fact that they are not uniform in shape or size, they're called malfatti, meaning badly made. They are made with a combination of cooked spinach, a pinch of salt, butter, ricotta, eggs, nutmeg, parmesan cheese, and a binding agent such as flour, semolina, or breadcrumbs. Once the mixture becomes smooth, it's shaped into small balls that are rolled in flour before being boiled. Malfatti are cooked when they float to the surface, at which point they're usually drained and served with a sauce (usually a simple tomato sauce or butter and sage).

Malfatti

Mandu are Korean dumplings that are typically filled with various combinations of meat and vegetables. The varieties may include tofu or shrimps, as well as meat-free versions. The most common choices are pork, beef, cabbage, kimchi, bean sprouts, onions, scallions, and mushrooms, but the ingredients can vary depending on the season. Although there are many theories of their origin, it is not precisely known when mandu dumplings first appeared in South Korea, but they are associated with other types of stuffed dumplings found in Turkey, Central Asia, China, and Japan. Nowadays, these traditional dumplings are an everyday dish, but in the past, they were only served at the royal court or on special occasions. The dumplings can be steamed, deep-fried, pan-fried, or boiled, and they are usually served with a dipping sauce on the side.

Mandu

The base of this traditional Korean soup is made with anchovy or beef-based stock, but the star ingredients are mandu&mdash;traditional Korean crescent-shaped dumplings usually filled with beef and vegetables. The soup also mainly includes shiitake mushrooms and onions, or occasionally sliced tteok rice cakes. In some parts of South Korea, manduguk is served on the first day of the Lunar New Year, a tradition that is believed to stem from the ancient belief that happiness was securely wrapped inside these bite-size dumplings. The soup is typically served garnished with sliced scallions and thin strips of eggs, while the side dishes include kimchi and other types of pickled vegetables.

Manduguk

Mantapour, or mantabour, is a traditional yogurt soup with manti, a type of Armenian stuffed dumplings. The soup is typically made with strained yogurt, beaten eggs, flour, minced garlic, water or meat broth, to which meat-filled dumplings are added, either raw or pre-cooked. Cooked white rice or wheat berries are often added to the soup. Manti are small, boat-shaped dumplings consisting of a dough made with flour, water, and salt, and filled with a mixture of fried seasoned ground lamb or beef, onions, and scallions or parsley. Creamy and filling, the yogurt dumpling soup is seasoned with dried mint and consumed hot. There is also another version of mantapour, which consists of meat-filled dumplings simmered in a clear broth, and then eaten with a dollop of matzoon or sour cream and some fresh parsley on top. In the past, mantapour used to be called angaj abour or agantch abour.

Mantapour

Tiny parcels of dough, each pinched around a pea-sized knot of spiced minced lamb, boiled and served under garlic yoghurt with hot butter stained red with pepper and a dusting of sumac and dried mint: mantı is the Turkish dumpling, and Kayseri is the city that made it a test of patience, with the old boast that forty should fit on one spoon. The dumpling family runs along the Silk Road from Chinese mantou and Central Asian manty, which are large and steamed, to the Armenian manti baked in broth, and the Turkish version is the smallest and the only one dressed with yoghurt. It is home cooking first, rolled and folded by several pairs of hands at the kitchen table, and in Kayseri it is served at weddings and to visitors as a point of pride; the city's mantı houses sell little else.

The dough is flour, egg, water and salt, kneaded firm and rested, then rolled with an oklava to a sheet thin enough to see the pattern of the cloth through, and cut into squares of about a centimetre and a half. The filling is lean lamb or beef minced fine with grated onion, salt, black pepper and sometimes parsley or a pinch of red pepper, kept moist. A piece of filling the size of a chickpea goes onto each square and the four corners are brought together and pinched, or two opposite corners for the open boat shape of Sinop. The folded mantı are either boiled straight away in salted water or stock for eight to ten minutes until the dough is tender, or dried first on trays, which is how Kayseri sells them. They are drained and sauced in order: a spoonful of thick yoghurt beaten with crushed garlic, then butter heated until it foams with sweet or hot red pepper, then sumac and dried mint rubbed on top. Some kitchens add a thin tomato sauce under the yoghurt.

Judge the size first, because it is the measure of the labour: Kayseri mantı should be small enough that several fit on a spoon, with the dough thin, the fold tight, and the filling in every piece. Then the dough, which should be tender with a slight chew and no raw floury taste, cooked through at the pinched top where it is thickest. The meat should be juicy inside its parcel and seasoned so the onion and pepper register. The yoghurt should be cold and thick, the butter hot and poured just before service, and the whole plate should be eaten before the yoghurt warms. Mark down large, thick-skinned dumplings sold as mantı, pieces that have split and lost their filling in the water, a gluey mass from being left in the pot, yoghurt that has been thinned to a sauce, cold butter, and frozen factory mantı, which are uniform and taste mainly of dough. Count what is on the plate and look at the folds.

Manti (1)1 review

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