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Kluski
Kluski (singular: ''klusek'' or ''kluska''; from German ''Klöße'') is a generic Polish name for all kinds of soft, mushy dumplings, usually without a filling. At times the word also refers to noodles and pasta as well, especially when they are served in soup. There are many different types of kluski, differing in basic ingredients and preparation method. Kluski are distinct from pierogi and stand-alone pasta dishes. Varieties * ''Kopytka'' ("little hooves") are prepared from mashed potatoes, flour, and eggs. They are similar to Italian gnocchi, differing mostly in shape, as they are supposed to resemble animal hooves. * '' Kluski leniwe'' ("lazy dumplings") are sometimes called ''pierogi leniwe'' despite being a type of kluski rather than pierogi. They are made from fresh cheese ('' twaróg''), flour, and eggs, and often sweetened with sugar. The name refers to easy and quick preparation from scratch, ideal for a "lazy" cook. The traditional shape is flat, cut diagonally int ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Silesian Dumplings
Silesian dumplings (, , , Silesian German: ''schläsche Kließla'') are potato dumplings traditional to the Silesia region of Poland and Germany. They are also called ''białe kluski'' ("white dumplings"). Preparation The dough for white dumplings is made of first boiled and then mashed potatoes (moderately cooled, but still warm), potato flour and a little bit of salt. The ratio of potatoes and flour is about 3:1 or 4:1. In some recipes, a whole egg may be added to the doughRose Petal Jam - Recipes and Stories from a Summer in Poland by Beata Zatorska and Simon Target, published by Tabula Books April 2011 (this helps shaping if the mashed potatoes cooled too much and the shaping becomes problematic). There are two methods of forming the dumplings. The first one is by slicing them up with a knife from the dough rolls. The other way is to just hand roll them from the dough and flatten. Finally, a depression for gravy is made with a thumb. The dumplings are then boiled in salted ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pampuchy
Pampuchy (; see alternative names) are a type of steamed yeast dumpling (kluski) or doughnut ( pączek) in Polish cuisine. A cooked pampuch (''sing.'') has an oval, flat on the bottom shape, with a bouncy, mushy and soft consistency. Pampuchy or are served hot: either sweet (e.g. with jam or fruit) or savoury (e.g. with sauce or with the addition of meat). Prepared, uncooked pampuchy can be generally bought in most grocery shops in Poland. Etymology The Polish term comes from German ('pancake') which in turn derives from ('pan') and ('cake') similarly to English 'pancake'. Pampukh, a type of Ukrainian bun or doughnut, derives its name from . Regional variations Kuyavia The Kuyavian variation, named /, is a protected product under geographical indications and traditional specialities in the European Union. Traditionally, the dish was served on the daily Kuyavian-Pomeranian home dinner table as a main meal or snack. Generally it is served with sauce, as a savoury dish, or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kopytka
Kopytka (literally "little hooves") are a kind of potato dumpling in Polish, Belarusian, and Lithuanian cuisines. They are similar to Italian gnocchi. Preparation and serving The typical ingredients are boiled potatoes and flour, but may also include eggs, salt, and other seasoning. The Polish dish is usually cooked in salted water, whereas in Belarusian and Lithuanian cuisines kapytki is baked first, then stewed or boiled in water. Kopytka can be either a main dish or served on the side. Kopytka can be served savoury (baked with cheese, fried bacon, fried onion, or with a variety of sauces such as goulash or mushroom sauce); they can also be served sweet (with melted butter and sugar, cinnamon, or sweetened quark), or sugar with sour cream. File:06379 potato noodles, sanok.png, Kluski with fried bacon (in Galicia, Poland) File:Litowskija kapytki.jpg, Lithuanian kapytki in a mushroom sauce () Etymology The word ''kopytka'' 'kopyto'' "hoof", ''kopytko'' "little hoof", ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Silesian Cuisine
Silesian cuisine belongs to the region of Silesia in Central Europe. It is a subtype of Polish and German cuisine with many similarities to and signs of the influence of neighbouring cuisines. The cuisine is particularly renowned for its poppy seed and knödel dishes. List of Silesian dishes * ''Żymła'' - a well-baked bread roll, oval with a division in the middle, topped with poppy seeds, similar to Austrian ''Kaisersemmel. * '' Kluski śląskie/Schlesische Kartoffelklöße'' (Silesian dumplings) - round dumplings served with gravy, made of mashed boiled potatoes, finely grated raw potatoes, an egg, grated onion, wheat flour, and potato flour * ''Schlesisches Himmelreich'' ("Silesian Heaven") - a dish of smoked pork cooked in water with dried fruit and spices * '' Rolada z modrą kapustą'' (rouladen with red cabbage) - best-quality beef-meat roll; stuffed with pickled vegetable, ham, and good amount of seasoning; always served with red cabbage (with fried bacon, fresh onion ... [...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] |
Pierogi Leniwe
Pierogi leniwe, leniwe (literally "lazy dumplings") - dumplings made of quark, eggs and flour, boiled in lightly salted water. Most frequently served with double/ sour cream, sugar or bespeckled with butter, fried bread crumbs, as well as with sugar and cinnamon. See also *Kluski *Polish cuisine Polish cuisine ( pl, kuchnia polska) is a style of cooking and food preparation originating in or widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and it shares many similariti ... References {{Reflist Polish cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Knödel
Knödel (; and ) or Klöße (; ) are boiled dumplings commonly found in Central European and East European cuisine. Central European countries in which their variant of ''Knödel'' is popular include Austria, Germany, Hungary, Poland, Romania, Bosnia, Croatia, Serbia, Slovenia, Slovakia, Bulgaria and Czechia. They are also found in Scandinavian, Romanian, northeastern Italian cuisine, Ukrainian and Belarusian cuisines. Usually made from flour, bread or potatoes, they are often served as a side dish, but can also be a dessert such as plum dumplings, or even meat balls in soup. Many varieties and variations exist. Etymology The word is German and is cognate with the English word ''knot'' and the Latin word 'knot'. Through the Old High German and the Middle High German it finally changed to the modern expression. Knödel in Hungary are called or ; in Slovenia, or (less specifically) ; in the Czech Republic, (singular ); in Slovakia, (singular ); in Luxembourg, ; in Bos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Greater Poland
Greater Poland, often known by its Polish name Wielkopolska (; german: Großpolen, sv, Storpolen, la, Polonia Maior), is a Polish historical regions, historical region of west-central Poland. Its chief and largest city is Poznań followed by Kalisz, the oldest city in Poland. The boundaries of Greater Poland have varied somewhat throughout history. Since the Middle Ages, Wielkopolska proper has been split into the Poznań Voivodeship (14th century to 1793), Poznań and Kalisz Voivodeship (1314–1793), Kalisz Administrative division of the Polish–Lithuanian Commonwealth, voivodeships. In the wider sense, it also encompassed Sieradz Voivodeship (1339–1793), Sieradz, Łęczyca Voivodeship, Łęczyca, Brześć Kujawski Voivodeship, Brześć Kujawski and Inowrocław Voivodeship, Inowrocław voivodeships, which were situated further eastward. After the Partitions of Poland at the end of the 18th century, Greater Poland was incorporated into Kingdom of Prussia, Prussia as the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poland
Poland, officially the Republic of Poland, is a country in Central Europe. It is divided into 16 administrative provinces called voivodeships, covering an area of . Poland has a population of over 38 million and is the fifth-most populous member state of the European Union. Warsaw is the nation's capital and largest metropolis. Other major cities include Kraków, Wrocław, Łódź, Poznań, Gdańsk, and Szczecin. Poland has a temperate transitional climate and its territory traverses the Central European Plain, extending from Baltic Sea in the north to Sudeten and Carpathian Mountains in the south. The longest Polish river is the Vistula, and Poland's highest point is Mount Rysy, situated in the Tatra mountain range of the Carpathians. The country is bordered by Lithuania and Russia to the northeast, Belarus and Ukraine to the east, Slovakia and the Czech Republic to the south, and Germany to the west. It also shares maritime boundaries with Denmark and Sweden. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Powidl
Powidl (or ''powidel'', from Czech ''povidla'') is a fruit spread prepared from the prune plum (zwetschge). Unlike jam or marmalade, and unlike the German '' Pflaumenmus'' (plum puree), powidl is prepared without additional sweeteners or gelling agents. Powidl is cooked for several hours, in order to achieve the necessary sweetness and consistency. The plums used should be harvested as late as possible, ideally after the first frosts, in order to ensure they contain enough sugar. In Austria, Moravia and Bohemia, powidl is the basis for buchtels, powidl cake and Germknödel, but it is also used as a sandwich spread. Powidl will keep for a long time, especially if kept in traditional crockery. Traditionally, large amounts of powidl to be used as a winter store and natural sweetener were prepared in late autumn during a communal event. Since constantly stirring the stew was exhausting work, people took turns, and did easier work in between turns. The Czech term ''povidla'' is plura ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Knedle
Knedle (from German ''knödel'', "dumpling"), is a dish of boiled potato-dough dumplings filled with plums or apricots, originating in the Austro-Hungarian Empire. Popular in Central and Eastern European countries, the dish is eaten as dessert, a main dish, or side dish. Name It is known as plum dumplings in English, and in other languages as: de-AT, Zwetschkenknödel, german: Zwetschgenknödel, hu, szilvásgombóc, sh, Knedle od šljiva, Knedle or alternatively ''Gomboce'' in Vojvodina, sl, slivovi cmoki, sk, slivkové knedle, cz, švestkové knedlíky, pl, Knedle ze śliwkami, ro, Găluște/Gomboți cu prune. Preparation The dough is made with mashed potatoes, eggs, and flour. The dough is flattened out and cut into squares. The plums (or apricots) are inserted inside the dumplings by hand. Some versions of the dish use noodles instead of potatoes. The preparation can include removing the stone and stuffing the fruit with sugar. The plums are then completely wrapp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
