Spätzle is a simple egg dumpling popular in southwestern Germany and parts of Switzerland and Austria.
Tag: Dumplings
Siu Mai
Siu mai (SHOO-my), or shaomai, are popular little steamed dumplings from southeastern China. They are sold by shops as a quick snack food or from carts in dim sum restaurants.
Semmelknödel
These dumplings, also known as Semmelklöße, come from Bavaria. “Semmeln” is the German word for dinner rolls. Serve these dumplings as a side with roasts or pork chops and a sauce.
Maultaschen
Maultaschen are a Swabian specialty from southwestern Germany. The word means “mouth pockets,” and they are akin to Italian ravioli, Chinese wontons and Jewish kreplach.
Manti
Uzbeks, Turmen, Tadjiks and Kazakhs all enjoy these large, dense and chewy dumplings filled with a simple seasoned meat and onion mixture.
Knaidlach
In this most famous of Passover dishes, matzo meal is mixed with eggs and a little water and oil and gently formed into balls that are simmered then served in chicken broth.
Khinkali
These tasty, meat-filled dumplings are served simply with a generous sprinkling of crushed black pepper.
Kartoffelknödel
Kartoffelknödel figure in the cuisine of most regions of Germany and are a typical side dish with roasted and braised meats.
Gundi
Gundi, a wholesome and comforting dish of dumplings made of ground chicken and chickpea flour, originated with the Jewish population of Iran.
Gnocchi alla Romana
Gnocchi alla romana are gnocchi, Roman-style. Unlike the more familiar potato gnocchi, these are made out of semolina and are baked with a cheese topping.