Spätzle is a simple egg dumpling popular in southwestern Germany and parts of Switzerland and Austria.
Tag: Dumplings
Spätzle
Siu Mai
(Chinese steamed pork and shrimp dumplings)
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
(German bread dumplings)
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
(German meat-filled pasta dumplings)
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
(Central Asian steamed meat dumplings)
Uzbeks, Turmen, Tadjiks and Kazakhs all enjoy these large, dense and chewy dumplings filled with a simple seasoned meat and onion mixture.
Knaidlach
(Israeli, Jewish matzo balls in broth)
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
(Georgian meat-filled dumplings)
These tasty, meat-filled dumplings are served simply with a generous sprinkling of crushed black pepper.
Kartoffelknödel
(German potato dumplings)
Kartoffelknödel figure in the cuisine of most regions of Germany and are a typical side dish with roasted and braised meats.
Gundi
(Israeli Jewish chickpea and chicken dumplings)
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
(Italian baked semolina dumplings)
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.