Bolinhos de massa

Halu&scaron;ky é a variedade incrivelmente macia de bolinhos de batata, geralmente associados à Eslováquia e à República Tcheca. A massa é criada com batatas cruas raladas e farinha. Eles são tipicamente cozidos de modo que a massa é espalhada na tábua de madeira, e pequenos pedaços de massa são cortados e jogados diretamente na água fervente. Outra abordagem mais moderna emprega um filtro especial de halu&scaron;ky através do qual a massa é suavemente pressionada e jogada na água, criando pequenos bolinhos no processo. Ambas as técnicas resultam em bolinhos de formato irregular que têm uma textura macia e cor clara. Tipos semelhantes de bolinhos são encontrados em vários países da Europa Central e Oriental, sendo o mais famoso o espesso sp&auml;tzle alemão. Embora halu&scaron;ky sejam facilmente encontrados em supermercados, esses bolinhos de batata macios são tradicionalmente preparados do zero em muitas casas eslovacas e tchecas. Eles geralmente são servidos junto com pratos tradicionais de carne, mas a combinação mais famosa é conhecida como bryndzóvé halu&scaron;ky, um clássico eslovaco composto por halu&scaron;ky, queijo de ovelha salgado e bacon 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 é um tipo de bolinho de batata originário da região alemã de Saarland. Os bolinhos são tipicamente feitos com uma combinação de batatas cruas raladas e batatas cozidas, juntamente com ingredientes como ovos, farinha, noz-moscada, sal e pimenta. Eles geralmente assumem uma forma alongada, oblonga ou em forma de ovo e são cozidos em água fervente com sal. O nome desses bolinhos significa peludo, referindo-se à sua superfície externa áspera e peluda devido às batatas raladas grosseiramente. Um molho cremoso de bacon e um lado de chucrute ou molho de maçã geralmente acompanham os bolinhos. Assim como outros bolinhos de batata alemães, estes também são um excelente acompanhamento para várias especialidades de carne.

Holandês

Slovenia

Tradicionalmente preparado no oeste da Eslovênia, ou seja, na cidade de Idrija, este popular prato de massa pode ser descrito como uma variedade de ravioli. Žlikrofi são feitos com duas camadas de massa fina enroladas ao redor do recheio e, além de seu formato charmoso que lembra um chapéu bicorne, seu autêntico recheio de batata é ainda mais distinto. Desde as primeiras referências a este delicioso prato esloveno, exceto pelas variações no recheio, a receita não mudou significativamente ao longo dos anos. A fonte escrita mais antiga é encontrada em um livro de 1936 Na&scaron; Idrijski Kot, no qual o autor descreve como os populares žlikrofi eram preparados apenas em ocasiões especiais, quando eram tipicamente recheados com batatas, carne ou purê de nabo. Embora tenha sido sugerido que Idrijski žlikrofi sejam de fato muito semelhantes aos Schlickkrapferl austríacos (bolinhos recheados com miúdos e ervas frescas), sua verdadeira origem ainda não foi descoberta.

Idrijski žlikrofi

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

Kartoffelklöe ou kartoffelknödel são bolinhos de batata alemães tradicionais que são consumidos em todo o país, mas são especialmente populares na Baviera, Turíngia e na área da Renânia. Dependendo da variação, os bolinhos podem consistir em batatas cozidas, batatas cruas ou uma combinação de ambas. A mistura de batata pode ser ainda mais aprimorada com a adição de outros ingredientes, como ovos batidos, amido de batata, amido de milho ou farinha e ervas como cebolinha ou salsa, enquanto algumas versões também pedem para rechear os bolinhos com croutons, chucrute ou presunto. Os bolinhos de batata geralmente vêm no formato de bolas e geralmente são cozidos em água salgada, embora possam ser opcionalmente selados na manteiga para dar mais sabor e textura. Uma variação comum de bolinhos de batata é a da Turíngia chamada Thöringer klömlöe, um tipo de bolinho feito com batatas cruas e cozidas contendo um recheio de cubos de pão tostados. Na Alemanha, bolinhos de batata são um acompanhamento básico para pratos como especialidades de carne assada e cozida com molhos, sauerbraten, chucrute, repolho roxo assado, goulash e rouladen.

Saco de papel para cartão

K&auml;sekn&ouml;del é um bolinho tradicional enriquecido com queijo originário do Tirol e Tirol do Sul. Esses bolinhos de queijo são normalmente servidos como um acompanhamento que mostra uma maneira inventiva de usar sobras de pão amanhecido. O pão amanhecido é misturado com queijo, ovos, manteiga, leite, cebola, salsa, sal e pimenta. K&auml;sekn&ouml;deln são geralmente fervidos em água ou fritos na manteiga em ambos os lados até dourar e então servidos em um caldo ou com várias saladas e ensopados.

Nó de queijo

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 é um prato russo simples que consiste em um caldo claro recheado com saborosos bolinhos de batata. Os bolinhos são feitos de batatas, farinha e ovos. Embora o prato seja de origem russa, os bolinhos também são populares em países como Hungria e Ucrânia. Há também uma versão bielorrussa do prato, onde a única diferença é que os bolinhos são recheados com cogumelos.

Klotsky

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.