Gnocchi

Poland

Caratterizzati dalla loro forma rotonda e da una piccola rientranza al centro, gli gnocchi della Slesia sono creati con patate cotte che vengono schiacciate o ridotte in riso prima di essere unite a farina di patate o amido di patate e solitamente tuorli d'uovo. Come suggerisce il nome, provengono dalla regione polacca della Slesia, ma sono comunemente consumati in tutto il paese. Quando vengono bolliti, di solito vengono accompagnati con sugo o irrorati con grasso di carne e possono essere gustati come pasto principale o come accompagnamento a vari piatti di carne arrosto.

Kluski Slesia

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

I Kopytka sono piccoli gnocchi di patate polacchi simili per sapore e aspetto agli gnocchi italiani. Sono fatti con patate bollite e schiacciate con l'aggiunta di farina. Il nome del piatto può essere tradotto in piccoli zoccoli, riferendosi alla forma degli gnocchi. Si dice che i migliori kopytka debbano essere leggeri, morbidi e soffici nella consistenza. I kopytka sono solitamente consumati come piatto principale, conditi con pangrattato imburrato o una salsa ai funghi, ma possono anche essere serviti come contorno insieme a lardo, maiale e cipolle fritte.

Copia

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

Questi ravioli bolliti sono composti da un ripieno di miglio e ricotta, racchiuso in un sottile strato di pasta di grano saraceno. I krapi sono solitamente formati a forma di mezzaluna e sono solitamente serviti irrorati di panna e cosparsi di ciccioli di maiale o pangrattato. Il piatto è stato inventato da Milka Smole, chef del ristorante Smoletova Gorca, che si è ispirata a una vecchia ricetta per le frittelle di grano saraceno. I krapi di Kozjan possono essere serviti come piatto principale o come accompagnamento a piatti a base di carne.

Krapi del 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

I krafi di Labin o labinjonski sono un piatto tradizionale istriano originario di Labin. L'impasto per questo piatto di pasta è fatto con una combinazione di farina, uova e acqua. Una volta steso sottilmente, viene solitamente farcito con un mix dolce-salato di formaggio vaccino e ovino, uvetta imbevuta di rum, scorza di limone, spezie come cannella e zucchero. Se il ripieno è troppo sottile, si consiglia di aggiungere del pangrattato per addensarlo. L'impasto steso e ripieno viene poi ricoperto con un altro strato di pasta e i krafi vengono tagliati nelle forme desiderate e bolliti in acqua salata. Una volta cotti, i krafi possono essere serviti in versione dolce o salata. Come dolci, a volte vengono fritti in olio e conditi con una cremosa salsa al caramello, mentre le versioni salate sono solitamente condite con gli avanzi di sugo di cottura della carne arrostita o possono essere servite come accompagnamento a piatti di carne e žgvacet. Un'altra opzione è servire i krafi con burro fuso e formaggio grattugiato.

Krafi di Labin

Linsen mit speck und knödel è un piatto tradizionale austriaco a base di lenticchie, pancetta e gnocchi. Le lenticchie sono cucinate con verdure aromatiche e spezie saporite, creando una base sostanziosa. La pancetta viene aggiunta per conferire un sapore ricco e affumicato che completa il sapore terroso delle lenticchie. Il piatto è solitamente servito con soffici gnocchi di pane (Knödel), perfetti per assorbire la salsa saporita. Questo pasto confortante e nutriente è un punto fermo della cucina austriaca, particolarmente popolare durante i mesi più freddi.

Panini con speck e canederli

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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 di questa tradizionale zuppa coreana è fatta con brodo di acciughe o di manzo, ma gli ingredienti principali sono i mandu, i tradizionali ravioli coreani a forma di mezzaluna solitamente ripieni di manzo e verdure. La zuppa include anche principalmente funghi shiitake e cipolle, o occasionalmente tortini di riso tteok affettati. In alcune parti della Corea del Sud, il manduguk viene servito il primo giorno del Capodanno lunare, una tradizione che si ritiene derivi dall'antica credenza che la felicità fosse ben avvolta all'interno di questi ravioli delle dimensioni di un boccone. La zuppa è solitamente servita guarnita con cipollotti affettati e sottili strisce di uova, mentre i contorni includono kimchi e altri tipi di verdure sottaceto.

Manduguk

Mantapour, o mantabour, è una tradizionale zuppa di yogurt armena con manti, un tipo di ravioli ripieni armeni. La zuppa è solitamente fatta con yogurt filtrato, uova sbattute, farina, aglio tritato, acqua o brodo di carne, a cui vengono aggiunti ravioli ripieni di carne, crudi o precotti. Spesso alla zuppa vengono aggiunti riso bianco cotto o chicchi di grano. I manti sono piccoli ravioli a forma di barchetta costituiti da un impasto fatto con farina, acqua e sale e riempiti con un composto di agnello o manzo macinato fritto e condito, cipolle e cipollotti o prezzemolo. Cremosa e sostanziosa, la zuppa di ravioli allo yogurt è condita con menta secca e consumata calda. Esiste anche un'altra versione di mantapour, che consiste in ravioli ripieni di carne bolliti a fuoco lento in un brodo chiaro, e poi mangiati con un cucchiaio di matzoon o panna acida e un po' di prezzemolo fresco sopra. In passato, il mantapour era chiamato 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.