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    You are in: Home / Community Forums / Eastern European Cooking / Dumplings by the Dozen!
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    Dumplings by the Dozen!

    Sun Dec 30, 2012 1:20 pm
    Forum Host

    When I was growing up, one of our favorite meals was dumplings - koldunai, kaldunai, virtiniai are the names they are known by, we knew them as koldunai.


    Depending on whether it was a Friday or not, they would be filled with cheese or with ground beef, ground lamb or - my very favorite! - with liver. Liver filling was delicious. They would be served with melted butter, sometimes with some sauteed onions, and always sour cream. I've learned since that there was a Lithuanian fruit dumpling called saltanosiai (literally, "cold noses") which are dumplings filled with blueberries.


    And, of course, who can forget the wonderful potato dumplings traditionally called cepelinai and now called didzkukuliai - grated potato squeezed dry and wrapped around a meat or cheese filling - or my favorite liver - and simmered until done.

    I've been searching for Eastern European dumpling recipes and have come up with these. I've selected the ones that are either main dishes or side dishes, not the kind that are used in soups or stews. A lot of them are similar from region to region, and some are quite like the ones I recall mother making.

    I hope you can suggest your favorites from this region, as well.

    North Croatian Farmers Cheese Dumplings
    Croatian Plum Dumplings (Knedli Od Sljiva)
    Croatian Bread Dumplings

    Sauerkraut and Potato Dumplings
    SVESTKOVE KNEDLIKY (Plum Dumplings)
    HOUSKOVE KNEDLIKY (Bun-dumplings)
    Potato Apricot Dumplings
    Knedlicky Zeli Dumplings and Sauerkraut

    Hungarian Nokedli (Dumplings)
    Potato-Plum Dumplings
    Haluska, Hungarian potato dumplings with cottage cheese
    Kaposztas Gomboc (hungarian Cabbage Dumplings)
    Turosgomboc - Hungarian Farmer's Cheese Dumplings

    Manty from Kazakhstan

    Periyukas (Lithuanian "pirogies")

    Pierogie [peer-Oh-Gee] Potato Pierogies Perogies
    Polish Plum Dumplings
    Peach Potato Dumplings
    Polish Mushroom Dumplings - Uszka
    Polish Kopytkami Potato Dumplings
    Pierogi Leniwe (Polish Lazy Dumplings)

    Meat-Filled Dumplings (Pelmeni)
    Russian Carrot Dumplings
    Plum Butter Dumplings (Powidtascherln)

    Bread Dumplings

    Quick Slovenian Cheese Dumplings

    Vareniki (Ukrainian Filled Dumplings)
    Ukrainian Sweet Cabbage Varenyky (Pierogi Dumplings)
    Halushky (Potato Dumplings) Ukraine / Russia

    Last edited by duonyte on Sat Jan 05, 2013 10:21 pm, edited 1 time in total
    Tue Jan 01, 2013 12:54 pm
    Forum Host
    Great and very tasty topic.
    Tue Jan 01, 2013 3:53 pm
    Forum Host
    We LOVE dumplings! I'm very intimidated by the thought of making them, though.
    Tue Jan 01, 2013 4:05 pm
    Forum Host
    I think the tricks are to make sure the dough is not too hard (don't add too much flour), roll it very thin, and make sure to exclude the air as you are sealing it - air in the dumplings will expand and cause them to fall apart.

    This is for the virtiniai - pelmeni - pierogi type of dumplings.

    Also important not to have the water or broth at a boil, but rather at a simmer. Boiling will cause any kind of dumpling to fall apart.
    Tue Jan 01, 2013 4:14 pm
    Forum Host
    aha. yesterday dd asked if i would make pierogies today. hahahahaaaaa. not today.
    Fri Jan 04, 2013 6:41 pm Groupie
    R there any dumplings, similar to matzo balls, that are lighter for chix w/dumplings?
    Fri Jan 04, 2013 7:30 pm
    Forum Host
    I wasn't focusing on those kind of dumplings, but these are all described as being light or fluffy, check descriptions and reviews for particulars

    Light Danish Dumplings
    Sat Jan 19, 2013 10:29 pm
    Forum Host
    I never considered using a pasta machine for making the dough for virtiniai or pierogi, but apparently it can be done
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