Boulettes

Germany

Dampfnudeln is a traditional dish made by steaming yeast dough dumplings in water, milk, and butter. After the liquids have evaporated, the dumplings are fried in butter until they develop a crispy crust on the bottom, while the top remains soft from the steaming process. Dampfnudeln can be prepared in a savory or sweet versions. The savory version is a Palatinate specialty, steamed in salt water, typically without a filling, and it is usually accompanied by a thick potato soup. The sweet versions are usually filled with fruit jams and accompanied by vanilla custard or fruit compotes. Although it is not known whether the first dampfnudel was made in Palatinate or Bavaria, the earliest written reference to the dumplings was found in an 1811 cookbook called The Bavarian Dampfnudeln.

Dampfnudeln

Australia

Dim sims are deep-fried or steamed dumplings filled with pork or other meat, cabbage, and flavorings. Although inspired by the traditional Chinese cuisine both in ingredients and the name of the dish, the Australian version differs from Chinese dumplings in size and thickness of the dumplings (they are larger and thicker than the traditional Chinese versions). The dish was invented in Melbourne around 1945 by a Chinese chef named William Wing Young, who created the dumplings for his restaurant, called Wing Lee. Dim sims, affectionately called dimmies, are typically dipped in soy sauce before consumption, and can often be found in fish and chips shops, corner stores, and some Chinese restaurants in Australia.

Dim sim

Les dödölle sont un plat traditionnel de paysans originaire de Hongrie. Ces raviolis de pommes de terre copieux et peu coûteux sont préparés avec un mélange de pommes de terre farineuses, de farine, de saindoux ou d'huile végétale, d'oignons et de sel. Les pommes de terre sont bouillies, écrasées, puis mélangées à de la farine, et le mélange est façonné en petites boulettes. Elles sont traditionnellement frites avec des oignons jusqu'à ce qu'elles soient dorées. Lorsqu'elles sont servies, les dödölle sont souvent garnies de morceaux de bacon ou de crème aigre.

Dödölle

Dushbara is a traditional dish consisting of meat-filled dumplings cooked in a flavorful lamb broth. According to local customs, every woman in the country needs to know how to make the dumplings as small as possible, so that at least ten of them can fit in a tablespoon. The dough for these tiny dumplings is made with flour, eggs, salt, and water. The broth is typically enriched with saffron, while the filling is made with ingredients such as ground lamb, onions, salt, and pepper. When the dumplings become tender, dushbara is ready to be consumed, preferably garnished with fresh mint on top.

Dushbara

Erd&auml;pfelnidei are traditional Austrian potato dumplings, similar to the Italian gnocchi. The dumplings are made with a combination of potatoes, eggs, flour, salt, and nutmeg. The starchy potatoes are boiled until nearly falling apart, and they're then mashed with the other ingredients and shaped into small dumplings that are thrown into hot oil and fried until golden brown. Once done, erd&auml;pfelnidei are usually served with sauerkraut and fried bacon bits as a filling dish that's typically eaten on Friday.

Erdäpfelnidei

Festival is a Jamaican dumpling made with cornmeal. It is traditionally prepared in an oval shape, and is characterized by its crispy exterior. Apart from cornmeal, the dumplings consist of flour, water, salt, sugar, and baking powder. They are fried in hot oil until a golden, crispy exterior is developed. It is recommended to serve festivals with saltfish or mango coleslaw on the side.

Festival

Italy

Le gattafin est un plat traditionnel italien originaire de Levanto, dans la région de Ligurie. Ces raviolis frits sont généralement préparés avec un mélange de farine, d'huile d'olive, de sel, de vin blanc et d'eau. Ils sont le plus souvent farcis d'un mélange de blettes ou d'herbes mélangées, d'oignons, de marjolaine, d'œufs, de fromage Parmigiano-Reggiano et Pecorino Sardo, d'huile d'olive, de sel, de poivre et de muscade. Une fine feuille de pâte est étalée et des disques (ou parfois des carrés) sont ensuite découpés dans la pâte. Le centre de chaque disque est garni d'une cuillerée du mélange de garniture. Ils sont pliés en deux et les bords sont pressés avant que le gattafin ne soit frit dans de l'huile chaude. Une fois égouttés, les raviolis frits sont servis bien chauds. Le terme gattafin est dérivé de gattafura, un mot du XIVe siècle désignant les raviolis et les gâteaux.

Gattafin

Germkn&ouml;del is a famous Austrian steamed yeast dumpling. It consists of soft dough which is filled with rum-spiced plum jam. Before serving, the dumpling is generously doused with melted butter or vanilla-based sauce and sprinkled with a considerable amount of poppy seeds. Believed to have originated in the eastern or southern parts of Austria, this unique dessert is nowadays associated with the famous Austrian ski resorts, where it has become an irreplaceable winter staple. Even though germkn&ouml;del is nowadays consumed as a dessert, this was not the case when it first appeared in Austrian cuisine. Like many other Austrian dishes such as buchteln and kaiserschmarrn, it was invented as the main dish meant to be eaten during Lent, when meat was usually avoided. This is the main reason why it is still served in an unusually large form. Germkn&ouml;del should always be freshly prepared and served warm. In Slovakia and the Czech Republic, these soft steamed buns are known as paren&eacute; buchty and buchty na p&aacute;ře. Apart from plum jam, they are occasionally filled with other fruit jams, sweetened fresh cheese, poppy seeds, or chocolate.

Germknödel

This is the traditional Italian form of dumplings. Today, the word gnocchi usually refers to a dumpling made with potato-based dough shaped into thick bite-sized pieces and pressed into a ribbed wooden board or grater to create an imprint, which helps the sauce to adhere to each piece. They are typically boiled in large amounts of salted water or fried in shallow oil, a technique typical for some Italian regions. Gnocchi are believed to have been a predecessor of pasta, and historical records show that the term gnocchi, or gnocco, was sometimes interchangeably used with the word maccherone, a word that once referred to all pasta in general. Before the introduction of the potato, they were made with any available flour, most commonly wheat and semolina, while gnocchi in mountain regions was made with barley, rye, or chestnut flour. During times of extreme poverty, they were occasionally made with grated and soaked stale bread. Potato only became the star gnocchi ingredient in the 19th century, by which time this New World import had begun making common appearances in Italian households. The proportion of flour and mashed potatoes has drastically changed since the first potato gnocchi was created &ndash; today, mashed potatoes are the foundation of the dough, with only a small amount of flour used to bind the ingredients together. Although potato gnocchi are the most common variety, Italy is abound with numerous gnocchi varieties, and each Italian region has its own favorite. These varieties often bear different names, such as malfatti, strangulaprievete, malloreddus, or cavattieli, and they use different base ingredients such as ricotta, spinach, pumpkin, and even beetroot. The essential accompaniment to any gnocchi serving is the sauce. The most common are traditional tomato sauce and flavorful butter and sage, but the possibilities are numerous and often include creamy cheese-based sauces, rag&ugrave;s, and extras such as cured meat and vegetables, combined with fragrant Italian herbs and spices.

Gnocchi

Gnocchi alla diavola is a traditional dish originating from Italy, consisting of potato gnocchi in a spicy diavola sauce. The dish is usually made with a combination of potato gnocchi, diced bacon, cherry tomatoes, chili peppers, and white wine. The chili peppers are fried with bacon in a bit of oil until golden. The diced cherry tomatoes are then added to the pan, and the combination is later deglazed with a bit of white wine. The gnocchi are cooked until they rise to the surface, and they are then shortly cooked over low heat in the spicy sauce until all the flavors blend.

Gnocchi alla diavola

This simple yet delicious dish comes from Campania, more precisely from the beautiful coastal village of Sorrento, hence the name. Gnocchi alla Sorrentina, a Neapolitan classic in the local dialect known as strangulaprievete alla Sorrentina, are tender little potato pillows smothered in a rich, velvety, basil-flavored tomato and mozzarella sauce. They are topped with some more mozzarella or pecorino cheese, sometimes even parmesan, and then oven-baked until bubbly and oozing or until the melted cheese forms a lovely golden crust on the top. Gnocchi alla Sorrentina are traditionally baked in a small single-portion clay pot called pignatiello and served sizzling hot. When prepared using homemade gnocchi, mozzarella di bufala, and the amazingly aromatic homemade sauce made preferably with fresh tomatoes in season, the delicious Sorrento-style gnocchi make for a perfect summer dish.

Gnocchi alla Sorrentina

Gnocchi al pomodoro is an Italian dish consisting of two key elements &ndash; potato gnocchi and a simple tomato sauce. The gnocchi are made from potatoes, eggs, and flour, and the sauce is made from olive oil, garlic, tomatoes, basil, and seasonings. When the gnocchi float up to the surface, it means they're cooked and can be gently mixed with the tomato sauce. The dish is traditionally garnished with additional basil and grated Parmigiano-Reggiano. This quick and easy dish is prepared throughout the country.

Gnocchi al pomodoro

Gnocchi al sugo di coniglio is a traditional dish originating from Abruzzo, although it's also often made in other Italian regions. The dish consists of gnocchi in rabbit sauce. The gnocchi are made by boiling potatoes in salted water, mashing them, and mixing them with flour. Once shaped, they're boiled in salted water and removed when they float to the top. The sauce usually consists of rabbit meat, dry white wine, tomatoes, onions, carrots, olive oil, rosemary, sage, salt, and pepper. When it's ready, the gnocchi are mixed with the rabbit sauce in layers, and the dish is usually topped with grated cheese before serving.

Gnocchi al sugo di coniglio

Gnocchi al sugo d'oca is a traditional dish originating from Umbria. It consists of gnocchi in goose sauce. The gnocchi are made by boiling potatoes in salted water, mashing them, and mixing them with flour. Once shaped, they're boiled in salted water and removed when they float to the top. They are topped with a sauce consisting of olive oil, carrots, celery, onions, goose meat, tomatoes, dry white wine, and salt. When everything is assembled, the dish is usually sprinkled with grated pecorino just before serving.

Gnocchi al sugo d'oca

Gnocchi di pane in brodo is a traditional dish originating from the Friuli-Venezia Giulia region. The gnocchi for this dish are usually made with a combination of stale bread, eggs, grated cheese such as Parmigiano-Reggiano, chopped chives, salt, and pepper. Once shaped, the gnocchi are placed in a pot filled with vegetable stock, which is usually made with carrots, onions, and celery. Once they rise to the surface, the gnocchi are served in bowls with some of the broth, sprinkled with the remaining chives, and accompanied by more grated cheese on the side.

Gnocchi di pane in brodo

Les gnocchis de pâtes levées au ragout de lapin ou snidjeno testo sont un plat italien originaire de la région du Frioul. Ce plat est une spécialité de la Lokanda Devetak, une auberge et un restaurant familial situé à San Michele del Carso. Il se compose de gnocchis servis avec du ragoût de lapin. Les gnocchis levés sont préparés avec de la farine, de l'eau, de la levure, du sel et de l'huile d'olive, tandis que le ragoût est préparé avec un mélange de lapin, d'oignons, de carottes, de céleri, de vin blanc, de concentré de tomate, d'huile d'olive, de sel et d'herbes aromatiques telles que le romarin, la menthe, la sauge et la marjolaine. Le lapin est coupé en morceaux et cuit dans de l'huile avec des herbes, du vin et du sel. Le mélange est recouvert d'eau et mijoté pendant une heure. La viande est ensuite retirée, hachée, remise dans la poêle avec les herbes et cuite jusqu'à ce que la sauce soit réduite. Les gnocchis sont cuits à la vapeur ou bouillis dans de l'eau salée, puis brièvement frits dans un mélange de beurre et de fenouil sauvage. Le ragoût de lapin est servi dans une assiette avec les gnocchis dessus. Ce plat léger aux saveurs intenses est généralement garni de fromage râpé avant d'être servi.

Gnocchi de pâtes lievitata avec ragù di coniglio

Gnocchi di ricotta is a traditional gnocchi variety that&rsquo;s especially popular in Tuscany. The gnocchi are made with a combination of ricotta, butter, grated cheese, eggs, flour, nutmeg, salt, and pepper. The ingredients are mixed and formed into gnocchi, which are then rolled in flour and poached in boiling water. When they rise to the top, they&rsquo;re taken out and served with butter and grated Parmigiano-Reggiano. If there&rsquo;s enough time, it&rsquo;s recommended to leave the mixture in the fridge overnight before shaping it into small gnocchi.

Gnocchi di ricotta

Gnocchi di ricotta e spinachi is a classic Italian dish of ricotta and spinach gnocchi. The gnocchi are made from spinach, ricotta cheese, grated parmesan, flour, and eggs. They're often spiced with ground black pepper and nutmeg. When compared to the more-known potato gnocchi, these ones are lighter and look more interesting visually. Once prepared, the gnocchi are usually mixed with a sauce consisting of olive oil, onions, carrots, garlic, tomatoes, and fresh herbs, or with a simple sage and butter sauce. For the final touch, the dish is sprinkled with grated cheese on top.

Gnocchi di ricotta e spinachi

Gnocchi di semolino alla Romana is a traditional dish made with semolina flour gnocchi, milk, eggs, parmesan cheese, and butter. The gnocchi are usually layered in a casserole and baked with seasonings such as nutmeg, salt, and pepper. Some cooks like to add pancetta or ham on top in order to improve its flavors. The dish can be served either as a first course or as a main dish, if made in large quantities.

Gnocchi di semolino alla Romana

China

Goub&ugrave;li bāozi is a traditional steamed bun originating from Tianjin. The dough is usually made with a combination of yeast, sugar, flour, salt, oil, and baking powder. The dough is cut and formed into balls that are filled with a mixture of ground pork, pork fat, soy sauce, sesame oil, scallions, ginger, salt, and cold water. The pork has water slowly added to it so that it plumps up the meat and creates a savory broth as the buns steam. Once steamed and fully cooked, goub&ugrave;li bāozi are served hot. Traditionally, these buns have eighteen folds on top &ndash; and although it's impressive, this step is not absolutely necessary.