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Dumplings
Pierogi are classic Polish dumplings, known for their versatile fillings and comforting dough. They are traditionally stuffed with a variety of ingredients such as mashed potatoes, cheese, sauerkraut, mushrooms, meat or even fruit for sweet versions.
Pierogi - Stuffed, pan-fried dumplings
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Chicken and Dumplings is a classic comfort food dish that consists of a creamy chicken stew with a layer of soft dumplings cooked on top. The chicken is simmered with vegetables like carrots, celery, and onion, along with herbs for a rich and savory flavor.
Chicken and Dumplings - Creamy broth, tender dumplings
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Kartoffelklöße, or German potato dumplings, are a quintessential side dish hailing from Germany, which consists of soft, round dumplings made primarily from mashed potatoes, flour, and eggs. These fluffy balls are often seasoned with nutmeg and salt and may sometimes contain a piece of crouton or meat in the center.
Kartoffelklöße: Soft potato dumplings.
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Varenyky, widely known as Ukrainian dumplings, are a traditional Eastern European comfort food. They feature dough pockets filled with a mixture of creamy mashed potatoes and sharp cheddar cheese. Typically, they can be served boiled or pan-fried to a golden crisp.
Varenyky – Potato and cheese dumplings
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Poutine Râpée is a traditional Acadian dish that consists of a large boiled potato dumpling with a savory pork filling. The process involves grating and mashing potatoes to form a pliable dough, which is then wrapped around a seasoned center of ground pork. The dumpling is carefully shaped into a ball and boiled until cooked through.
Poutine Râpée – Pork-stuffed potato dumpling
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Perogies are traditional Eastern European dumplings commonly filled with a comforting blend of mashed potatoes and cheese. To create this dish, a simple dough is handmade from flour, eggs, water, and salt, then rolled out and cut into circles.
Perogies – Potato and cheese-filled dumplings
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Leberknödel is a traditional German dish, particularly popular in Bavaria, consisting of hearty liver dumplings served in a rich and aromatic broth. These dumplings are made from a mixture of ground liver (typically beef or pork), bread crumbs, eggs, onions, and a blend of herbs such as parsley and marjoram.
Leberknödel: Liver dumplings served in a flavorful broth
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Dampfnudeln are a traditional German dessert or entree consisting of fluffy steamed dumplings that are soft on the inside and have a golden-brown crust on the bottom. These delightful buns are typically made from a yeast dough containing milk, sugar, butter, and a pinch of salt.
Dampfnudeln: Steamed dumplings with vanilla sauce.
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Gemüsemaultaschen are a German-style pasta reminiscent of large ravioli, filled with a hearty mix of spinach, cheese, onions, and complementing herbs. These pasta pockets are created by wrapping the spinach-cheese mixture in a delicate dough made from flour, eggs, and water.
Gemüsemaultaschen: Pasta with spinach and cheese.
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Knöpfle are small, round, and dense egg noodles that are a specialty of Swabian cuisine, often considered a variety of Spätzle. Traditionally, the dough is made from eggs, flour, and salt, sometimes with a little water or milk to adjust the consistency.
Knöpfle: Small round noodles.
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Maultaschen are a traditional German dish, particularly popular in the region of Swabia, consisting of large, square pockets of dough filled with a savory mixture. The filling is typically made with minced meat, smoked meat, spinach, bread crumbs, onions, and seasoned with various herbs and spices.
Maultaschen: Stuffed pasta in broth or pan-fried.
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Kartoffelknödel, or potato dumplings, are a classic German delicacy that serves as a hearty and comforting side dish. These dumplings are made from a blend of mashed potatoes and flour, often with added breadcrumbs or semolina for texture. Eggs are incorporated to bind the mixture, which is then formed into round, plump dumplings.
Kartoffelknödel: Potato dumplings, a staple side for meat dishes
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Schupfnudeln, known as German potato noodles, are a traditional dish featuring elongated, finger-shaped dumplings. They are typically made with a dough consisting of mashed potatoes, flour, eggs, and seasoning.
Schupfnudeln: Potato dumplings, pan-fried.
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Semmelknödel are classic German bread dumplings that serve as the perfect vehicle for soaking up rich gravies and sauces. Made from dried white bread or rolls, milk, onions, and fresh parsley, these dumplings are seasoned with nutmeg, salt, and pepper to taste.
Semmelknödel: Bread dumplings perfect for soaking up gravies
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Semolina Dumpling Soup, commonly known as Grießklößchen, is a traditional German comfort food that consists of light and fluffy semolina dumplings served in a clear, flavorful broth. The dumplings are made from a mixture of semolina flour, eggs, butter, and nutmeg, providing a slight, warming spice.
Grießklößchen: Semolina dumplings in soup.
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Semmelknödel are a quintessential Bavarian side dish, characterized by their round shape and appetizing texture. These traditional German bread dumplings are crafted from day-old bread rolls, milk, eggs, and a blend of herbs such as parsley, often with onions sautéed in butter for added flavor.
Semmelknödel: Bread dumplings.
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Quarkkeulchen, or Quark cheese dumplings, are delightful German delicacies that offer a perfect blend of creamy quark cheese and starchy potatoes. This dish involves creating a smooth and supple dough by combining mashed potatoes with fresh quark cheese, eggs, a bit of flour, and a hint of sweetness from sugar and vanilla.
Quarkkeulchen: Quark cheese dumplings.
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