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recipe

Pros: 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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Crispy Spring Rolls are a popular appetizer or snack in many Asian cuisines, and this veggie-stuffed version is a fresh and healthy take on the classic. Rice paper wrappers are filled with a vibrant mix of vegetables such as cabbage, carrots, bell peppers, and green onions, along with glass noodles, seasoned with soy sauce, garlic, and ginger.
Spring Rolls - Veggie-stuffed, crispy
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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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Blueberry Grunt is a classic North American dessert, particularly popular in the East Coast maritime provinces of Canada. This dish involves stewing fresh blueberries with sugar to create a sweet and aromatic compote. Once the berries have released their juices and are bubbling away, small, simple dumplings are spooned on top of the fruit mixture.
Blueberry Grunt – Stewed blueberries, dumplings
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Fricot with chicken and dumplings is a hearty comfort food dish hailing from the Acadian regions. This traditional stew features tender pieces of chicken simmered in a rich broth with vegetables such as carrots, celery, and potatoes. The stew is thickened with flour and seasoned with savory herbs, often including savory, thyme, and bay leaves.
Fricot – Chicken and dumpling stew
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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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Grüne Klöße, or green dumplings, are a traditional German dish featuring fluffy dumplings made with a mixture of fresh spinach or a variety of herbs, which give a distinct green color to the dish. These dumplings are commonly made with a base of mashed potatoes or bread, enriched with eggs and sometimes ground almonds for a nutty touch.
Grüne Klöße: Spinach or herb dumplings.
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Schweinebraten is a classic German dish that consists of succulent roasted pork often accompanied by hearty bread or potato dumplings and braised cabbage or sauerkraut. The pork roast is traditionally marinated overnight with a mixture of mustard, garlic, onions, and a blend of herbs such as thyme, marjoram, and caraway seeds.
Schweinebraten: Roasted pork with dumplings.
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Hasenpfeffer is a traditional German stew made with marinated rabbit meat. The rabbit is cut into serving pieces and marinated in a mixture of wine, vinegar, and a blend of spices such as bay leaves, cloves, juniper berries, and peppercorns, giving it a distinctive, robust flavor.
Hasenpfeffer: Rabbit stew marinated in a rich, spiced 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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Sauerbraten is a classic German pot roast, usually of beef (but other meats such as lamb, mutton, pork, and traditionally, horse), marinated before slow cooking as pot roast. The meat is marinated for several days in a mixture of vinegar or wine, water, and a variety of seasoning vegetables and spices, which gives it a distinctive tangy flavor.
Sauerbraten: Marinated pot roast, often served with red cabbage and potato dumplings
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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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This dish is a sumptuous feast typically enjoyed on special occasions. The centerpiece is a whole duck, seasoned and roasted to achieve a perfectly crispy skin while remaining succulent on the inside. The duck is often marinated with a blend of aromatic herbs and spices before roasting to infuse it with rich flavors.
Ente: Roast duck with crispy skin, often served with potato dumplings
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Leberknödelsuppe, or liver dumpling soup, is a traditional German and Austrian soup that features hearty liver dumplings immersed in a clear and savory broth. The dumplings are made from a mixture of ground liver, usually beef or pork, breadcrumbs, eggs, and a blend of herbs like parsley and marjoram.
Leberknödelsuppe: Liver dumpling soup with vegetables and herbs
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Griessnockerlsuppe, or Semolina Dumpling Soup, is a comforting and traditional Austrian dish known for its light, yet satisfying quality. This simple yet flavorful soup is a staple in Austrian cuisine, bringing warmth to any meal.
Griessnockerlsuppe: Semolina dumpling soup served with a savory broth
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Rinderroulade is a classic German dish that features thin slices of beef rolled around a filling of mustard, onions, pickles, and bacon, then braised in a rich gravy. The beef rolls are seasoned with salt, pepper, and occasionally paprika, seared until brown, and then slowly cooked in a savory gravy made from beef stock, red wine, and spices.
Rinderroulade: Stuffed beef rolls in gravy.
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