Albóndigas

Los haluçky son una variedad de albóndigas de patata increíblemente blandas, que se asocian normalmente con Eslovaquia y la República Checa. La masa se crea con patatas crudas ralladas y harina. Normalmente se cocinan de forma que la masa se extiende sobre una tabla de madera y se cortan pequeños trozos de masa que se dejan caer directamente en el agua hirviendo. Otro método, más moderno, emplea un colador especial para haluçky a través del cual se presiona suavemente la masa y se deja caer en agua, creando albóndigas diminutas en el proceso. Ambas técnicas dan como resultado albóndigas de forma irregular que tienen una textura suave y un color pálido. Se encuentran tipos similares de albóndigas en numerosos países de Europa central y oriental, siendo el más famoso el espeso spätzle alemán. Aunque los haluçky se encuentran fácilmente en los supermercados, estas tiernas albóndigas de patata se preparan tradicionalmente desde cero en muchos hogares eslovacos y checos. Por lo general, se sirven junto con platos tradicionales de carne, pero la combinación más famosa se conoce como bryndzové. halu&scaron;ky, un clásico eslovaco que consiste en halu&scaron;ky, queso de oveja salado y tocino frito.

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 es un tipo de albóndigas de patata originarias de la región alemana de Sarre. Las albóndigas se hacen típicamente con una combinación de patatas crudas ralladas y patatas hervidas, junto con ingredientes como huevos, harina, nuez moscada, sal y pimienta. Por lo general, tienen una forma alargada, oblonga o con forma de huevo, y se cuecen a fuego lento en agua hirviendo con sal. El nombre de estas albóndigas significa peludo, en referencia a su superficie exterior áspera y peluda debido a las patatas ralladas gruesas. Una salsa cremosa de tocino y una guarnición de chucrut o puré de manzana suelen acompañar a las albóndigas. Al igual que otras albóndigas de patata alemanas, también son un excelente acompañamiento para diversas especialidades de carne.

hoorische

Slovenia

Este popular plato de pasta, que se prepara tradicionalmente en el oeste de Eslovenia, concretamente en la ciudad de Idrija, se puede describir como una variedad de raviolis. Los Žlikrofi se preparan con dos capas de masa fina envueltas alrededor del relleno y, además de su encantadora forma que recuerda a un bicornio, su auténtico relleno de patata es aún más distintivo. Desde las primeras referencias a este delicioso plato esloveno, a excepción de las variaciones en el relleno, la receta no ha cambiado significativamente a lo largo de los años. La fuente escrita más antigua se encuentra en un libro de 1936, Na&scaron; Idrijski Kot, en el que el autor describe cómo los populares žlikrofi se preparaban solo en ocasiones especiales, cuando normalmente se rellenaban con patatas, carne o puré de nabos. Aunque se ha sugerido que los žlikrofi de Idrijski son de hecho bastante similares a los Schlickkrapferl austriacos (empanadillas rellenas de vísceras y hierbas frescas), aún no se ha descubierto su verdadero origen.

Los lío de Idrijs

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

Los kartoffelklöße o kartoffelknödel son albóndigas de patata tradicionales alemanas que se consumen en todo el país, pero son especialmente populares en Baviera, Turingia y la zona de Renania. Según la variante, las albóndigas pueden estar hechas de patatas cocidas, patatas crudas o una combinación de ambas. La mezcla de patatas se puede mejorar aún más añadiendo otros ingredientes como huevos batidos, fécula de patata, maicena o harina y hierbas como cebollino o perejil, mientras que algunas versiones también requieren rellenar las albóndigas con picatostes, chucrut o jamón. Las albóndigas de patata suelen tener forma de bolas y se suelen cocinar a fuego lento en agua con sal, aunque opcionalmente se pueden dorar en la sartén con mantequilla para darles más sabor y textura. Una variante común de los dumplings de patata es la de Turingia llamada Thüringer klöße, un tipo de dumplings hechos con patatas crudas y cocidas que contienen un relleno de cubos de pan tostado. En Alemania, los dumplings de patata son un acompañamiento básico de platos como especialidades de carne asada y estofada con salsas, sauerbraten, chucrut, repollo morado estofado, gulash y rouladen.

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Los käseknödel son unas albóndigas tradicionales enriquecidas con queso originarias del Tirol y del Tirol del Sur. Estas albóndigas de queso se sirven típicamente como guarnición y muestran una forma creativa de aprovechar el pan duro sobrante. El pan duro se mezcla con queso, huevos, mantequilla, leche, cebolla, perejil, sal y pimienta. Los käseknödel se suelen hervir en agua o freír en mantequilla por ambos lados hasta que se doren y luego se sirven en un caldo o con diversas ensaladas y guisos.

Nueces de kasek

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

El klotski es un plato ruso sencillo que consiste en un caldo claro relleno de albóndigas de patata sabrosas. Las albóndigas están hechas de patatas, harina y huevos. Aunque el plato es de origen ruso, las albóndigas también son populares en países como Hungría y Ucrania. También existe una versión bielorrusa del plato, donde la única diferencia es que las albóndigas están rellenas de champiñones.

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.