Czech dish Svíčková is generally served with these dumplings that are usually made from what?
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Svíčková Svíčková, or svíčková na smetaně (beef sirloin in cream sauce), is a typical Czech dish and one of the most popular Czech meals. It is sirloin steak prepared with vegetables (carrots, parsley root, celeriac and onion), spiced with black pepper, allspice, bay leaf and thyme, and boiled with double cream. It is generally served with "houskové knedlíky" (bread dumplings).
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Knödel Knödel (  "der Knödel" ), or Klöße (  "der Kloß" ) 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, Serbia, Croatia, Slovenia, Slovakia, and the Czech Republic. They are also found in Scandinavian, Romanian, Northern eastern 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.
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Wiener Schnitzel Wiener Schnitzel, or Wienerschnitzel in Switzerland, ( ; ] ; meaning: "Viennese schnitzel") is a very thin, breaded and pan fried cutlet made from veal.
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Dutch baby pancake A Dutch baby pancake, sometimes called a German pancake, a Bismarck, or a Dutch puff, is a sweet popover that is normally served for breakfast. It is derived from the German "Pfannkuchen". It is made with eggs, flour, sugar and milk, and usually seasoned with vanilla and cinnamon, although occasionally fruit or another flavoring is also added. It is baked in a cast iron or metal pan and falls soon after being removed from the oven. It is generally served with fresh squeezed lemon, butter, and powdered sugar, fruit toppings or syrup. A basic batter incorporates 1/3 cup flour and 1/3 cup liquid per egg.
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Har gow Ha gow (sometimes anglicized as "har gow"; ) is a traditional Cantonese dumpling served in dim sum.
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Holishkes Holishkes (also holipches or huluptzes) is a traditional Jewish cabbage roll dish. It is often served on Sukkot and Simchat Torah.
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Chuchvara Chuchpara, chuchvara, chöchöre, dushpara, tushpara or tushbera (Uyghur: chöchöre ‎ , Kyrgyz: чүчпара́ , Uzbek: "чучвара́" , Kazakh: түшпара́ , Azerbaijani: "düşbərə" ) is a small dumpling typical of Central Asian cuisine. Made of unleavened dough squares filled with meat, it is similar to the Russian pelmeni and the Chinese wonton, but in observance of the Islamic dietary rules, the meat filling is without pork. The dough for chuchvara is made with flour, eggs, water and salt, unrolled in a layer 1—1.5 mm thick, and cut into squares. A dollop of meat filling, seasoned with chopped onions, pepper, salt and thyme, is placed at the centre of each square, and the corners are pinched and folded. Chuchvara is boiled in meat broth until the dumplings rise to the surface. Chuchvara can be served in a clear soup or on their own, with vinegar or sauce based on finely chopped greens, tomatoes and hot peppers. Another popular way of serving chuchvara is topped with syuzma (strained qatiq) or with smetana (sour cream), Russian-style.
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Börek Börek (; also burek and other variants) is a family of baked filled pastries made of a thin flaky dough known as phyllo (or yufka), of Anatolian origins and also found in the cuisines of the Balkans, Levant, Mediterranean, and other countries in Eastern Europe and Western Asia. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. The top of the börek is often sprinkled with sesame seeds.
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Gürzə Gürzə is a variation of Azerbaijani dumplings consisting of a filling wrapped in 1mm thin dough circle cuts of 5 cm diameter. It originates in Azerbaijan and is a part of Azerbaijan national cuisine. The filling is made from minced fatty lamb and onion, pre-fried before filling. Gürzə are formed as small cylinders with an open top, boiled for several minutes, strained, seasoned with cinnamon and served with yogurt or sour cream mixed with crushed garlic. In some regions of Azerbaijan Gürzə dumplings are boiled in lamb stock and served as a soup, seasoned with chopped fresh parsley and served with vinegar mix and crushed garlic
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Wedding cabbage Wedding cabbage (Serbian: свадбарски купус , "svadbarski kupus") is traditional Serbian dish. The main ingredients are cabbage and a meat, which could be pork, bacon, or lamb and mutton. This dish is typically prepared by cooking it slowly for many hours in a big crock. It is traditionally served at weddings and other major events.
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Taro dumpling Taro dumpling () is a variety of dim sum served within Chinese cuisine. It is a standard dish in dim sum restaurants in Hong Kong and around the world. Among overseas Chinatowns, it is often sold as a Chinese pastry.
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Schupfnudel Schupfnudel (German; plural "Schupfnudeln"), also called Fingernudel ("finger noodle"), is the name of a type of dumpling or thick noodle in southern German and Austrian cuisine, similar to the more internationally familiar Italian gnocchi. They take various forms and can be referred to with a variety of names in different regions. They are usually made from rye or wheat flour and egg. Since the introduction of the potato to Germany in the seventeenth century, Schupfnudeln have also been made with potatoes. They are traditionally given their distinctive ovoid shape—similar to an elongated American football—through hand-shaping. They are often served as a savory dish with sauerkraut but are also served in sweet dishes.
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Porilainen Porilainen is a sandwich and street food dish in Finnish cuisine made from white bread and a half-inch slice of thick sausage. In addition, porilainen usually contains diced sweet onion, chopped pickled cucumber, ketchup, mustard, and in some cases mayonnaise. Porilainen is a combination of a hamburger and a hotdog, and the name may be a twist on the Finnish for "burger" (purilainen), but it also means something originating from Pori.
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Mavželj Mavželj (minced pork filling in net) is a national Slovene dish. It is known mostly in Slovene Carinthia and also in Upper Carniola. It is made of the soup in which the pork head was cooked, and of the remnants of the meat and the brains of the same pork head. The dish is ball-shaped and comes in various local variations. In the past, the preparation of this net wrapped ball called "mavželjni" was much more popular than today. Potters made special earthen baking moduls to fit their shape. The dish was mainly eaten on holidays.
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Schnitzel A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat. The term is most commonly used to refer to meats coated with flour, beaten eggs and bread crumbs, and then fried, but some variants such as Walliser Schnitzel are not breaded. Originating in Austria, the breaded schnitzel is popular in many countries and made using either veal, mutton, chicken, beef, turkey, reindeer, or pork. It is very similar to the French dish escalope, and the milanesa of Uruguay and Argentina.
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Eo-mandu Eo-mandu (어만두 ; 魚饅頭 ; "fish dumpling") is a half-moon-shaped "mandu" (dumpling) prepared with filleted whitefish, most typically brown croakers, instead of flour dough as the wrapping. In the past, it formed part of Korean royal court cuisine, and was a popular dish among the "yangban" (upper class). It was often served at summer birthday tables for elder family members.
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Bundevara Bundevara is a Serbian sweet pie made of rolled phyllo or similar to strudel, filled with sweetened grated pumpkin pulp and baked in an oven. Occasionally some nutmeg, cinnamon or similar spices may be added to the filling, as well as raisins or grated lemon rinds. It is usually dusted with icing sugar and/or vanilla sugar, and may be served either hot or cold. The pumpkins (or squashes) with more intense coloured pulp (richer in carotene) are more appreciated. So, although little grown in Serbia, some varieties of "Cucurbita moschata" are the best suited for this dish.
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Janssons frestelse Janssons frestelse (] , "Jansson's temptation") is a traditional Swedish casserole made of potatoes, onions, pickled sprats, bread crumbs and cream. It is commonly included in a Swedish Christmas dinner table, but can be eaten on other occasions such as Easter. The dish is also common in Finland as "Janssoninkiusaus".
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Salo (food) Salo (Ukrainian and Russian: сало , Romanian: "slănină" , Serbian: сланина , Croatian: "slanina" , Slovak: slanina, Carpatho-Rusyn: солонина/solonyna, Belarusian: сала , Bulgarian: сланина , Latvian: "speķis" , Lithuanian: "lašiniai" ) is a traditional, predominantly Slavic food consisting of cured slabs of fatback (rarely pork belly), with or without skin. The food is commonly eaten and known under different names in countries across the region. It is usually dry salt or brine cured. The East Slavic variety is sometimes treated with paprika or other seasonings, while the South Slavic version is often smoked.
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Jellied veal Jellied veal (or veal brawn, Swedish: "kalvsylta" ) is a cold cut dish made from veal, sometimes pork, stock, onion and spices such as allspice, bay leaf and white pepper. It is eaten cold from the fridge. Often with potatoes and pickled beetroot or sliced on crisp bread. It is a traditional dish for Christmas in Sweden. Jellied veal is considered as one of the few remaining dishes from the original Swedish Christmas smorgasbord.
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Turkmen cuisine Turkmen cuisine, the cuisine of Turkmenistan, is similar to that of the rest of Central Asia. "Plov" (pilaf) is the staple, everyday food, which is also served at celebrations. It consists of chunks of mutton, carrots and rice fried in a large cast-iron cauldron similar to a Dutch oven. Manti are dumplings filled with ground meat, onions or pumpkin. Shurpa is a meat and vegetable soup. A wide variety of filled pies and fried dumplings are available in restaurants and bazaars, including somsa, gutap (often filled with spinach), and ishlykly. These are popular with travelers and taxi drivers, as they can be eaten quickly on the run, and are often sold at roadside stands. Turkmen cuisine does not generally use spices or seasonings, and is cooked with large amounts of cottonseed oil for flavor.
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Kreplach Kreplach (from Yiddish: קרעפּלעך‎ and Hebrew: קרפלך‎ ‎ ) 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 uszka, Russian pelmeni, Italian ravioli or tortellini, and Chinese wontons. 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. Ready-made Kreplach are also sold in the kosher freezer section of supermarkets.