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The only potato dumpling museum in the world, the Thüringer Kloßmuseum, is in Heichelheim near Weimar in Germany. Plum dumplings Apricot dumplings. Halušky are a traditional variety of dumplings cooked in the Central and Eastern European cuisines (Czech Republic, Hungary, Romania, Serbia, Slovakia, and Ukraine).
Tooltip literal translation "zeppelins"; singular: cepelinas) are potato dumplings made from grated potatoes and stuffed with ground meat or dry curd cheese, or liver, or length, or mushrooms. It has been described as a national dish of Lithuania, [2] [3] and is typically served as a main dish. [1]
Kalduny – Type of dumplings in Balto-Slavic cuisines; Kenkey – Ground maize dumpling from West Africa; Khinkali – Georgian dumpling; Khuushuur – Mongolian fried meat pastry or dumpling; Knödel – Large round poached or boiled potato or bread dumplings, made without yeast; Kluski – Polish name for dumplings, noodles and pasta
The potatoes absorb the moisture from the juices, creating a juicy, fluffy, and crispy potato topped with oregano. Persian potato tahdig is a crispy saffron-infused dish. The potatoes are cooked ...
These dumplings can be stuffed with potato, minced meat, cheese, fruit or sauerkraut. They’re usually boiled, then pan-fried in butter with onions. This finishing flourish is the selling point ...
Other similar dishes are Thuringian dumplings (made from a mixture of raw and boiled potatoes) and Vogtland dumplings (made from a mixture of raw potatoes and semolina pudding). [3] Potato dumplings mixed with flour are also known in Scandinavian cuisine. Names include raspeball, kumle, kompe, palt or kroppkakor, pitepalt, and öländska ...
Pitepalt dumpling. Pitepalt is a potato palt and the speciality of the city of Piteå, though variants are eaten in the whole country. This Swedish dish has almost as many variants as households in Piteå, but they have in common a mix of wheat and barley flour (whereas other variants of potato palt may use other flours such as rye, or exclude ...
Klöße are also large dumplings, steamed or boiled in hot water, made of dough from grated raw or mashed potatoes, eggs and flour. Similar semolina crack dumplings are made with semolina, egg and butter called Grießklößchen (Austrian German: Grießnockerl; Hungarian: grízgaluska; Silesian: gumiklyjza). [2]