Bolinhos de massa

Poland

Caracterizados por seu formato redondo e uma pequena reentrância no centro, os bolinhos da Silésia são criados com batatas cozidas que são amassadas ou passadas em arroz antes de serem combinadas com farinha de batata ou amido de batata e, geralmente, gemas de ovos. Como o nome sugere, eles vêm da região polonesa da Silésia, mas são comumente consumidos em todo o país. Quando cozidos, eles geralmente são acompanhados de molho ou mergulhados em gordura de carne e podem ser apreciados como refeição principal ou como acompanhamento de vários pratos de carne assada.

Kluski śląskie

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

Kopytka são pequenos bolinhos de batata da Polônia que são semelhantes em sabor e aparência ao nhoque italiano. Eles são feitos com batatas cozidas e amassadas com a adição de farinha. O nome do prato pode ser traduzido para pequenos cascos, referindo-se ao formato dos bolinhos. Dizem que o melhor kopytka deve ser leve, macio e fofo na textura. Kopytka são geralmente consumidos como prato principal, cobertos com farinha de rosca com manteiga ou molho de cogumelos, mas também podem ser servidos como acompanhamento combinados com banha, carne de porco e cebolas fritas.

Cópia

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

Esses bolinhos cozidos consistem em um recheio de painço e queijo cottage que é colocado dentro de uma fina camada de massa de trigo sarraceno. Os krapi geralmente são formados em formas crescentes e são tipicamente servidos mergulhados em creme e polvilhados com torresmos de porco ou farinha de rosca. O prato foi inventado por Milka Smole, uma chef do restaurante Smoletova Gorca, que se inspirou em uma receita antiga de bolinhos de trigo sarraceno. O krapi Kozjanski pode ser servido como prato principal ou como acompanhamento de pratos à base de carne.

Krapi Kozjanski

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

Labinski ou labinjonski krafi é um prato tradicional da Ístria originário de Labin. A massa para este prato de macarrão é feita com uma combinação de farinha, ovos e água. Depois de enrolado fino, geralmente é recheado com uma mistura doce e saborosa de queijo de leite de vaca e ovelha, passas embebidas em rum, casca de limão, especiarias como canela e açúcar. Se o recheio for muito fino, é recomendável adicionar um pouco de farinha de rosca para engrossá-lo. A massa de macarrão enrolada e recheada é então coberta com outra camada de massa, e os krafi são cortados nos formatos desejados e fervidos em água salgada. Depois de cozidos, os krafi podem ser servidos em versões doces ou salgadas. Como doces, às vezes são fritos em óleo e regados com um molho cremoso de caramelo, enquanto as versões salgadas são tipicamente regadas com sobras de gordura da assadeira de carne assada ou podem ser servidas como acompanhamento de pratos de carne e žgvacet. Outra opção é servir o krafi com manteiga derretida e queijo ralado.

Labinski Krafi

Linsen mit speck und kn&ouml;del é um prato tradicional austríaco com lentilhas, bacon e bolinhos. As lentilhas são cozidas com vegetais aromáticos e temperos saborosos, criando uma base saudável. Bacon é adicionado para dar um sabor rico e defumado que complementa o sabor terroso das lentilhas. O prato é normalmente servido com bolinhos de pão macios (Kn&ouml;del), que são perfeitos para absorver o molho saboroso. Esta refeição reconfortante e nutritiva é um alimento básico na culinária austríaca, especialmente popular durante os meses mais frios.

Linho com manchas e nó

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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

A base desta sopa tradicional coreana é feita com caldo de anchova ou carne bovina, mas os ingredientes principais são mandu — bolinhos tradicionais coreanos em forma de crescente, geralmente recheados com carne bovina e vegetais. A sopa também inclui principalmente cogumelos shiitake e cebolas, ou ocasionalmente bolos de arroz tteok fatiados. Em algumas partes da Coreia do Sul, o manduguk é servido no primeiro dia do Ano Novo Lunar, uma tradição que se acredita ter origem na antiga crença de que a felicidade estava seguramente embrulhada dentro desses bolinhos do tamanho de uma mordida. A sopa é normalmente servida guarnecida com cebolinhas fatiadas e tiras finas de ovos, enquanto os acompanhamentos incluem kimchi e outros tipos de vegetais em conserva.

Manduguk

Mantapour, ou mantabour, é uma sopa tradicional de iogurte armênio com manti, um tipo de bolinho recheado armênio. A sopa é tipicamente feita com iogurte coado, ovos batidos, farinha, alho picado, água ou caldo de carne, ao qual são adicionados bolinhos recheados com carne, crus ou pré-cozidos. Arroz branco cozido ou grãos de trigo são frequentemente adicionados à sopa. Manti são bolinhos pequenos em forma de barco, consistindo de uma massa feita com farinha, água e sal, e recheados com uma mistura de cordeiro ou carne moída temperada frita, cebola e cebolinha ou salsa. Cremosa e recheada, a sopa de bolinho de iogurte é temperada com hortelã seca e consumida quente. Há também outra versão de mantapour, que consiste em bolinhos recheados com carne cozidos em um caldo claro e depois comidos com uma colherada de matzoon ou creme de leite e um pouco de salsa fresca por cima. No passado, o mantapour costumava ser chamado de angaj abour ou 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.