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Kreplach
Kreplach (from yi, קרעפּלעך, Kreplekh) are small dumplings filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup, though they may also be served fried. They are similar to Polish and Ukrainian uszka, Russian pelmeni, Italian ravioli or tortellini, German Maultaschen, and Chinese jiaozi and wonton. The dough is traditionally made of flour, water and eggs, kneaded and rolled out thin. Some modern-day cooks use frozen dough sheets or wonton wrappers.Quick and Easy Kreplach Recipe , MavenMall Ready-made kreplach are also sold in the section ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Purim
Purim (; , ; see Name below) is a Jewish holiday which commemorates the saving of the Jews, Jewish people from Haman, an official of the Achaemenid Empire who was planning to have all of Persia's Jewish subjects killed, as recounted in the Book of Esther (usually dated to the 5th century BCE). Haman was the royal vizier to Persian king Ahasuerus (Xerxes I or Artaxerxes I; "Khshayarsha" and "Artakhsher" in Old Persian, respectively). His plans were foiled by Mordecai of the tribe of Benjamin, and Esther, Mordecai's cousin and adopted daughter who had become queen of Persia after her marriage to Ahasuerus. The day of deliverance became a day of feasting and rejoicing among the Jews. According to the Scroll of Esther, "they should make them days of feasting and gladness, and of sending portions one to another, and gifts to the poor". Purim is celebrated among Jews by: *Exchanging gifts of food and drink, known as *Donating charity to the poor, known as *Eating a celebratory me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken Soup
Chicken soup is a soup made from Chicken (food), chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear broth, chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or grains such as rice and barley. Chicken soup has acquired the reputation of a Home remedy, folk remedy for common cold, colds and influenza, and in many countries is considered a comfort food. History Humans were already boiling food by the time that Domestic fowl, chicken was domesticated in the neolithic, neolithic period, so it is likely that chickens were being boiled for soup. Modern American chicken soup, which typically includes root vegetables such as carrot, onion, leeks and celery, was a staple across Northern Europe and was brought to the United States by immigrants. Preparation Variations on the flavor are gained by adding root vegetables such as parsnip, potato, sweet potato and celery r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dumpling
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines. In the United States in May 2015 National Day Calendar listed National Dumpling Day as held on September 26, annually. African Banku and kenkey are defined as dumplings in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal. Banku is boiled and requires continuous kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves. Tihlo—prepared from roasted barley flour—originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and spreading ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jiaozi
''Jiaozi'' (; ; pinyin: jiǎozi) are Chinese dumplings commonly eaten in China and other parts of East Asia. ''Jiaozi'' are folded to resemble Chinese sycee and have great cultural significance attached to them within China. ''Jiaozi'' are one of the major dishes eaten during the Chinese New Year throughout Northern China and eaten all year round in the northern provinces. Though considered part of Chinese cuisine, ''jiaozi'' are popular in other parts of East Asia and in the Western world, where a fried variety is sometimes called potstickers in North America and Chinese dumplings in the UK and Canada. The English-language term "potsticker" is a calque of the Mandarin word "guotie" (鍋貼). ''Potsticker'' was used by Buwei Yang Chao and her husband Yuen Ren Chao in the book ''How to Cook and Eat in Chinese'', which was first published in 1945. In northern China, however, "guotie" specifically refers to a type of pan-fried ''jiaozi'' with its ends left open rather than j ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maultaschen
(singular ''Maultasche'' , ) are a kind of large meat-filled dumpling in Swabian cuisine. They consist of sheets of pasta dough filled with minced meat, smoked meat, spinach, bread crumbs and onions and flavored with various herbs and spices (e.g. pepper, parsley and nutmeg). are typically across. They are square or rectangular in shape. On 22 October 2009, the European Union recognized (' or ') as a 'Protected Geographical Indication (PGI)' and remarked that the dish is significant to the cultural heritage of Baden-Württemberg. This measure provides protection to the integrity of the dish, mandating that genuine are only produced in Swabia, a historical region that was incorporated into the modern German states of Baden-Württemberg and Bavaria. History In Swabia, are the traditional dish associated with the Lenten commemoration of Maundy Thursday and Good Friday. During Lent, Catholics and other Christians are encouraged to refrain from eating meat. However, are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Uszka
Uszka or vushka (Polish: Uszka, Ukrainian: Вушка, Belarusian: Вушкі) (meaning "little ears") are small dumplings (a very small and twisted version of pierogi) usually filled with flavoursome wild forest mushrooms and/or minced meat. They are usually served with barszcz, though they can be eaten simply with melted butter and herbs (usually chives) sprinkled over. When vegetarian (filled only with mushrooms or onion) they are a part of traditional Christmas Eve dishes in Poland and Ukraine, and are either added to the soup, or eaten as a side dish. In various languages they are called: * pl, uszka * be, вушкі (vúški) * uk, вушка (vúška) See also * Pelmeni * Pierogi * Vareniki * Kreplekh * Maultasche (singular ''Maultasche'' , ) are a kind of large meat-filled dumpling in Swabian cuisine. They consist of sheets of pasta dough filled with minced meat, smoked meat, spinach, bread crumbs and onions and flavored with various herbs and spices ... Re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wonton
A wonton () is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. It is also spelled wantan or wuntun in transliteration from Cantonese () and wenden from Shanghainese (). There are many different styles of wonton served throughout China, though most foreigners are only familiar with Cantonese wontons because of the predominance of Cantonese restaurants overseas. Originating from China, wontons have also become popular in other East and Southeast Asian cuisines. History Yang Xiong from the western Han Dynasty mentioned "bing wei zhi tun", which means wontons are a type of bread. The difference is that wontons have fillings inside and are eaten after being steamed or boiled. Ancient Chinese thought wonton were a sealed bun, lacking "qi qiao" ('seven orifices'). So it was called " hun dun" (混沌), which means 'turbidity' or 'chaos'. Based on the Chinese method of making characters, the radicals are changed from water to food, then it b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dumpling
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines. In the United States in May 2015 National Day Calendar listed National Dumpling Day as held on September 26, annually. African Banku and kenkey are defined as dumplings in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal. Banku is boiled and requires continuous kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves. Tihlo—prepared from roasted barley flour—originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and spreading ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat
Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chickens, sheep, rabbits, pigs, and cattle. This eventually led to their use in meat production on an industrial scale in slaughterhouses. Meat is mainly composed of water, protein, and fat. It is edible raw but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with, and decomposition by, bacteria and fungi. Meat is important to the food industry, economies, and cultures around the world. There are nonetheless people who choose to not eat meat (vegetarians) or any animal products (vegans), for reasons such as taste preferences, ethics, environmental concerns, health concerns or religious dietary rules. Terminology Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yom Kippur
Yom Kippur (; he, יוֹם כִּפּוּר, , , ) is the holiest day in Judaism and Samaritanism. It occurs annually on the 10th of Tishrei, the first month of the Hebrew calendar. Primarily centered on atonement and repentance, the day's observances consist of full fasting and ascetic behavior accompanied by intensive prayer as well as sin confessions (traditionally inside of a synagogue). Alongside the related holiday of Rosh HaShanah, Yom Kippur is one of the two components of the "High Holy Days" of Judaism. Etymology () means "day" in Hebrew and () is translated to "atonement". The common English translation of Yom Kippur is Day of Atonement; however, this translation lacks precision. The name Yom Kippur is based on the Torah verse, "...but on the 10th day of the seventh month it is the day of ''kippurim'' unto you..." The literal translation of ''kippurim'' is cleansing. Yom Kippur is a Jewish day to atone for misdeeds and become cleansed and purified from the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
East Central German
East Central German or East Middle German (german: Ostmitteldeutsch) is the eastern non-Franconian languages, Franconian Central German language and is part of High German languages, High German. Present-day Standard German as a High German languages, High German variant, has actually developed from a compromise of East Central (especially Upper Saxon German, Upper Saxon that was promoted by Johann Christoph Gottsched) and East Franconian German. East Central German dialects are mainly spoken in Central Germany (cultural area), Central Germany and parts of Brandenburg, and were formerly also spoken in Silesia and Bohemia. Dialects East Central German is spoken in large parts of what is today known as the cultural area of Central Germany (cultural area), Central Germany (''Mitteldeutschland''). It comprises according to Glottolog: * Central East Middle German ** High Prussian dialect, High Prussian (''Hochpreußisch'') (nearly extinct) ** Thuringian dialect, Thuringian (''Thür ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Middle High German
Middle High German (MHG; german: Mittelhochdeutsch (Mhd.)) is the term for the form of German spoken in the High Middle Ages. It is conventionally dated between 1050 and 1350, developing from Old High German and into Early New High German. High German is defined as those varieties of German which were affected by the Second Sound Shift; the Middle Low German and Middle Dutch languages spoken to the North and North West, which did not participate in this sound change, are not part of MHG. While there is no ''standard'' MHG, the prestige of the Hohenstaufen court gave rise in the late 12th century to a supra-regional literary language (') based on Swabian, an Alemannic dialect. This historical interpretation is complicated by the tendency of modern editions of MHG texts to use ''normalised'' spellings based on this variety (usually called "Classical MHG"), which make the written language appear more consistent than it actually is in the manuscripts. Scholars are uncertain as to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
