 Pierogi leniwe with cinnamon | |
| Alternative names | Leniwe |
|---|---|
| Type | Dumpling |
| Course | Main |
| Place of origin | Poland |
| Serving temperature | Hot |
| Main ingredients | Twaróg, eggs, flour, |
Pierogi leniwe, leniwe (literally "lazy dumplings") - dumplings made of quark, eggs and flour, boiled in lightly salted water. [1] Most frequently served with double/ sour cream, sugar or bespeckled with butter, fried bread crumbs, as well as with sugar and cinnamon. [2]
Knödel or Klöße are boiled dumplings commonly found in Central European and East European cuisine. Countries in which their variant of Knödel is popular include Austria, Germany, Hungary, Poland, Romania, Bosnia, Croatia, Serbia, Slovenia, Slovakia, Bulgaria and the Czech Republic. They are also found in Scandinavian, Romanian, northeastern Italian cuisine, Ukrainian, Belarusian and French (Alsatian) 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.
Polish cuisine 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 similarities with other regional cuisines. Polish-styled cooking in other cultures is often referred to as à la polonaise.
Pierogi are filled dumplings made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water.
Pelmeni are dumplings of Russian cuisine that consist of a filling wrapped in thin, unleavened dough.
Sanok County is a unit of territorial administration and local government (powiat) in Subcarpathian Voivodeship, south-eastern Poland, on the Slovak border. It came into being on January 1, 1999, as a result of the Polish local government reforms passed in 1998. Its administrative seat and largest town is Sanok, which lies 56 kilometres (35 mi) south of the regional capital Rzeszów. The only other town in the county is Zagórz, lying 6 km (4 mi) south-east of Sanok.
Pennsylvania Dutch cuisine is the typical and traditional fare of the Pennsylvania Dutch. According to one writer, "If you had to make a short list of regions in the United States where regional food is actually consumed on a daily basis, the land of the Pennsylvania Dutch—in and around Lancaster County, Pennsylvania—would be at or near the top of that list," mainly because the area is a cultural enclave of Pennsylvania Dutch culture.
Kreplach 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 the Central and Eastern European pierogi, 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. Ready-made kreplach are also sold in the kosher freezer section of supermarkets.
Slovak cuisine varies slightly from region to region across Slovakia. It was influenced by the traditional cuisine of its neighbours and it influenced them as well. The origins of traditional Slovak cuisine can be traced to times when the majority of the population lived self-sufficiently in villages, with very limited food imports and exports and with no modern means of food preservation or processing.
Pitepalt is a Swedish dish related to kroppkakor or meat-filled dumplings. It is especially associated with the city of Piteå in Norrbotten County, thought to be its place of origin.
Uszka or vushka are small dumplings 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 sprinkled over. When vegetarian 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.
Smetana is the English-language name for the types of sour cream traditionally prevalent in Central, Eastern, and Southeastern Europe. It is a dairy product produced by souring heavy cream. It is similar to crème fraîche, but nowadays mainly sold with 9% to 42% milkfat content depending on the country. Its cooking properties are different from crème fraîche and the lighter sour creams sold in the US, which contain 12 to 16% butterfat. It is widely used in cooking and baking.
Kluski 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.
Knedle, 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.
The Pierogi Fest is an annual festival in Whiting, Indiana, United States, organized by the Whiting–Robertsdale Chamber of Commerce (WRCoC). It gets its name from the pierogi, a Polish dumpling. It draws more than 250,000 visitors each year.
Mataz, often called psyhaluje or haluš, are filled dumplings in Circassian cuisine. They are made by wrapping pockets of unleavened dough around a filling and cooking them in boiling water.
Dumpling is a broad class of dishes that consist of pieces of cooked dough, often wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and it may be filled with meat, fish, tofu, cheese, vegetables. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines.
Jiaozi are a type of Chinese dumpling. 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 just any pan-fried jiaozi.
Podlaskie cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Podlaskie. It is a subtype of Polish, Lithuanian and Belarusian cuisine with many similarities to and signs of the influence of neighbouring cuisines.
