Gnocchi

Gli halušky sono la varietà incredibilmente morbida di gnocchi di patate, solitamente associati alla Slovacchia e alla Repubblica Ceca. L'impasto è creato con patate crude grattugiate e farina. Di solito vengono cotti in modo che la pastella venga stesa sulla tavola di legno e piccoli pezzi di pasta vengano tagliati e gettati direttamente nell'acqua bollente. Un altro approccio, più moderno, impiega uno speciale colino per halušky attraverso il quale la pastella viene delicatamente pressata e immersa nell'acqua, creando piccoli gnocchi nel processo. Entrambe le tecniche danno origine a gnocchi dalla forma irregolare che hanno una consistenza morbida e un colore chiaro. Simili tipi di gnocchi si trovano in numerosi paesi dell'Europa centrale e orientale, il più famoso dei quali è lo spesso spätzle tedesco. Sebbene gli halušky siano facilmente reperibili nei supermercati, questi teneri gnocchi di patate sono tradizionalmente preparati da zero in molte famiglie slovacche e ceche. Di solito vengono serviti insieme a piatti tradizionali di carne, ma la combinazione più famosa è nota come bryndzové. halušky, un classico slovacco composto da halušky, formaggio di pecora salato e pancetta fritta.

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 è un tipo di gnocco di patate originario della regione tedesca del Saarland. Gli gnocchi sono solitamente preparati con una combinazione di patate crude grattugiate e patate bollite, insieme a ingredienti come uova, farina, noce moscata, sale e pepe. Di solito hanno una forma allungata, oblunga o a forma di uovo e vengono cotti a fuoco lento in acqua bollente salata. Il nome di questi gnocchi significa peloso, riferendosi alla loro superficie esterna ruvida e pelosa dovuta alle patate grattugiate grossolanamente. Un sugo cremoso di pancetta e un contorno di crauti o salsa di mele solitamente accompagnano gli gnocchi. Proprio come altri gnocchi di patate tedeschi, anche questi sono un ottimo accompagnamento per varie specialità di carne.

Hoorische

Slovenia

Tradizionalmente preparato nella Slovenia occidentale, in particolare nella città di Idrija, questo popolare piatto di pasta può essere descritto come una varietà di ravioli. Gli Žlikrofi sono fatti con due strati di pasta sottile avvolti attorno al ripieno e, a parte la loro forma affascinante che ricorda un cappello bicorno, il loro autentico ripieno di patate è ancora più caratteristico. Fin dai primi riferimenti a questo delizioso piatto sloveno, fatta eccezione per le variazioni nel ripieno, la ricetta non è cambiata in modo significativo nel corso degli anni. La fonte scritta più antica si trova in un libro del 1936 Naška Idrijski Kot, in cui l'autore descrive come i popolari žlikrofi fossero preparati solo in occasioni speciali, quando erano tipicamente ripieni di patate, carne o purè di rape. Sebbene sia stato suggerito che gli Idrijski žlikrofi siano in realtà molto simili agli Schlickkrapferl austriaci (gnocchi ripieni di frattaglie ed erbe fresche), la loro vera origine non è stata ancora scoperta.

Zucchini di Idrija

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

Kartoffelklöße o kartoffelknödel sono i tradizionali gnocchi di patate tedeschi che vengono consumati in tutto il paese, ma sono particolarmente popolari in Baviera, Turingia e nella zona della Renania. A seconda della variante, gli gnocchi possono essere costituiti da patate cotte, patate crude o una combinazione di entrambe. Il composto di patate può essere ulteriormente arricchito con l'aggiunta di altri ingredienti come uova sbattute, fecola di patate, amido di mais o farina ed erbe come erba cipollina o prezzemolo, mentre alcune versioni richiedono anche di riempire gli gnocchi con crostini, crauti o prosciutto. Gli gnocchi di patate in genere hanno la forma di palline e vengono solitamente cotti a fuoco lento in acqua salata, anche se possono essere facoltativamente rosolati in padella nel burro per aggiungere sapore e consistenza. Una variante comune di gnocchi di patate è quella della Turingia chiamata Th&uuml;ringer kl&ouml;&szlig;e, un tipo di gnocchi fatti con patate crude e cotte contenenti un ripieno di cubetti di pane tostato. In Germania, gli gnocchi di patate sono un accompagnamento fondamentale per piatti come specialità di carne arrosto e brasata con salse, sauerbraten, crauti, cavolo rosso brasato, gulasch e rouladen.

Kartoffelkloe

I Käseknödel sono gnocchi tradizionali arricchiti con formaggio originari del Tirolo e dell'Alto Adige. Questi gnocchi di formaggio sono solitamente serviti come contorno e mostrano un modo creativo di utilizzare il pane raffermo avanzato. Il pane raffermo viene mescolato con formaggio, uova, burro, latte, cipolle, prezzemolo, sale e pepe. I Käseknödeln vengono solitamente bolliti in acqua o fritti nel burro su entrambi i lati fino a doratura e poi serviti in un brodo o con varie insalate e stufati.

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 è un semplice piatto russo composto da un brodo chiaro ripieno di saporiti gnocchi di patate. Gli gnocchi sono fatti di patate, farina e uova. Sebbene il piatto sia di origine russa, gli gnocchi sono popolari anche in paesi come Ungheria e Ucraina. Esiste anche una versione bielorussa del piatto, dove l'unica differenza è che gli gnocchi sono ripieni di funghi.

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.