Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

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

    Dumplings by the Dozen!

    duonyte
    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.


    from valstietis.lt

    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.


    from mamosreceptai.lt

    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.



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




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




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

    Kazakhstan
    Manty from Kazakhstan


    Lithuanian
    Periyukas (Lithuanian "pirogies")





    Polish
    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)





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



    Slovak
    Bread Dumplings

    Slovenian
    Quick Slovenian Cheese Dumplings





    Ukranian
    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
    Lorac
    Tue Jan 01, 2013 12:54 pm
    Forum Host
    Great and very tasty topic.
    Elmotoo
    Tue Jan 01, 2013 3:53 pm
    Forum Host
    We LOVE dumplings! I'm very intimidated by the thought of making them, though.
    Beth
    duonyte
    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.
    Elmotoo
    Tue Jan 01, 2013 4:14 pm
    Forum Host
    aha. yesterday dd asked if i would make pierogies today. hahahahaaaaa. not today.
    Amberngriffinco
    Fri Jan 04, 2013 6:41 pm
    Food.com Groupie
    R there any dumplings, similar to matzo balls, that are lighter for chix w/dumplings?
    duonyte
    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

    Dumplings
    Light Danish Dumplings
    Dumplings
    duonyte
    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

    http://www.food.com/bb/viewtopic.zsp?t=387123
    Stop sending e-mails when someone replies
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites