Albóndigas

Poland

Los dumplings de Silesia, que se caracterizan por su forma redonda y una pequeña hendidura en el centro, se preparan con patatas cocidas que se trituran o se trituran antes de mezclarlas con harina de patata o fécula de patata y, por lo general, yemas de huevo. Como sugiere su nombre, son originarios de la región polaca de Silesia, pero se consumen comúnmente en todo el país. Cuando se hierven, se suelen acompañar con salsa o se rocían con grasa de carne y se pueden disfrutar como plato principal o como acompañamiento de varios platos de carne asada.

Kluski Silesia

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

Las kopytka son unas pequeñas albóndigas de patata de origen polaco que tienen un sabor y una apariencia similares a los ñoquis italianos. Se preparan con patatas hervidas y machacadas con harina. El nombre del plato se puede traducir como pequeñas pezuñas, haciendo referencia a la forma de las albóndigas. Se dice que las mejores kopytka deben ser ligeras, suaves y de textura esponjosa. Las kopytka se suelen consumir como plato principal, cubiertas con pan rallado con mantequilla o una salsa de champiñones, pero también se pueden servir como guarnición combinadas con manteca de cerdo, cerdo y cebollas fritas.

Copiar

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

Estas albóndigas hervidas están hechas con un relleno de mijo y requesón que se envuelve en una fina capa de masa de trigo sarraceno. Las krapi suelen tener forma de medialuna y se suelen servir bañadas en crema y espolvoreadas con chicharrones de cerdo o pan rallado. El plato fue inventado por Milka Smole, chef del restaurante Smoletova Gorca, que se inspiró en una antigua receta de buñuelos de trigo sarraceno. Las krapi de Kozjanski se pueden servir como plato principal o como acompañamiento de platos a base de carne.

Krapi de Kozjan

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

El labinski o labinjonski krafi es un plato tradicional de Istria originario de Labin. La masa de este plato de pasta se hace con una combinación de harina, huevos y agua. Una vez que se extiende en una capa fina, se suele rellenar con una mezcla dulce y salada de queso de vaca y de oveja, pasas remojadas en ron, cáscara de limón, especias como canela y azúcar. Si el relleno es demasiado fino, se recomienda añadir un poco de pan rallado para espesarlo. A continuación, la masa de pasta extendida y rellena se cubre con otra capa de masa y los krafi se cortan en las formas deseadas y se hierven en agua con sal. Una vez cocidos, los krafi se pueden servir en versiones dulces o saladas. Como dulce, a veces se fríen en aceite y se rocían con una salsa cremosa de caramelo, mientras que las versiones saladas suelen rociarse con los restos de grasa de la sartén de la carne asada o se pueden servir como acompañamiento de platos de carne y žgvacet. Otra opción es servir el krafi con mantequilla derretida y queso rallado.

La krafi de Labinski

Linsen mit speck und knödel es un plato tradicional austriaco que lleva lentejas, tocino y albóndigas. Las lentejas se cocinan con verduras aromáticas y especias sabrosas, creando una base sustanciosa. Se agrega tocino para impartir un sabor rico y ahumado que complementa el sabor terroso de las lentejas. El plato se sirve típicamente con albóndigas de pan esponjosas (Knödel), que son perfectas para absorber la sabrosa salsa. Esta comida reconfortante y nutritiva es un alimento básico en la cocina austriaca, especialmente popular durante los meses más fríos.

Linsen con motas y albóndigas

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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

La base de esta sopa tradicional coreana se elabora con caldo de anchoas o de ternera, pero los ingredientes estrella son los mandu, unas empanadillas coreanas tradicionales con forma de medialuna que suelen estar rellenas de ternera y verduras. La sopa también incluye principalmente setas shiitake y cebollas, o, en ocasiones, pasteles de arroz tteok en rodajas. En algunas partes de Corea del Sur, el manduguk se sirve el primer día del Año Nuevo Lunar, una tradición que se cree que tiene su origen en la antigua creencia de que la felicidad estaba bien envuelta en el interior de estas empanadillas del tamaño de un bocado. La sopa se sirve normalmente adornada con cebolletas en rodajas y tiras finas de huevo, mientras que las guarniciones incluyen kimchi y otros tipos de verduras encurtidas.

Manduguk

El mantapour, o mantabour, es una sopa tradicional armenia de yogur con manti, un tipo de albóndigas armenias rellenas. La sopa se hace típicamente con yogur colado, huevos batidos, harina, ajo picado, agua o caldo de carne, al que se le añaden albóndigas rellenas de carne, ya sea crudas o precocidas. A menudo se añaden a la sopa arroz blanco cocido o granos de trigo. Los manti son albóndigas pequeñas con forma de barco que consisten en una masa hecha con harina, agua y sal, y rellenas con una mezcla de cordero o ternera molida y condimentada frita, cebollas y cebolletas o perejil. La sopa de albóndigas de yogur, cremosa y abundante, se condimenta con menta seca y se consume caliente. También hay otra versión de mantapour, que consiste en albóndigas rellenas de carne cocidas a fuego lento en un caldo claro y luego se comen con una cucharada de matzá o crema agria y un poco de perejil fresco por encima. En el pasado, el mantapour solía llamarse angaj abour o agantch abour.

Mantapour

Manti are traditional Turkish dumplings filled with spiced ground meat and onions. The dumplings are most commonly topped with a sauce consisting of yogurt and garlic. The name of the dish is derived from mantu, meaning dumplings, and they were originally brought over from Central Asia to T&uuml;rkiye by nomadic Turkish tribes in the 13th century. Today, manti dumplings are popular throughout Turkey, as well as in numerous other cuisines such as Armenian, Afghan, and Central Asian.