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Kluski
Kluski (singular: ''klusek'' or ''kluska''; from German ''Klöße'') 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. There are many different types of kluski, differing in basic ingredients and preparation method. Kluski are distinct from pierogi and stand-alone pasta dishes. Varieties * ''Kopytka'' ("little hooves") are prepared from mashed potatoes, flour, and eggs. They are similar to Italian gnocchi, differing mostly in shape, as they are supposed to resemble animal hooves. * '' Kluski leniwe'' ("lazy dumplings") are sometimes called ''pierogi leniwe'' despite being a type of kluski rather than pierogi. They are made from fresh cheese (''twaróg''), flour, and eggs, and often sweetened with sugar. The name refers to easy and quick preparation from scratch, ideal for a "lazy" cook. The traditional shape is flat, cut diagonally into ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pampuchy
Pampuchy (; see alternative names) are a type of steamed yeast dumpling ( kluski) or doughnut ( pączek) in Polish cuisine. A cooked pampuch (''sing.'') has an oval, flat on the bottom shape, with a bouncy, mushy and soft consistency. Pampuchy or are served hot: either sweet (e.g. with jam or fruit) or savoury (e.g. with sauce or with the addition of meat). Prepared, uncooked pampuchy can be generally bought in most grocery shops in Poland. Etymology The Polish term comes from German ('pancake') which in turn derives from ('pan') and ('cake') similarly to English 'pancake'. Pampukh, a type of Ukrainian bun or doughnut, derives its name from . Regional variations Kuyavia The Kuyavian variation, named /, is a protected product under geographical indications and traditional specialities in the European Union. Traditionally, the dish was served on the daily Kuyavian-Pomeranian home dinner table as a main meal or snack. Generally it is served with sauce, as a savoury dish, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Silesian Dumplings
Silesian dumplings (, , , Silesian German: ''schläsche Kließla'') are potato dumplings traditional to the Silesia region of Poland and Germany. They are also called ''białe kluski'' ("white dumplings"). Preparation The dough for white dumplings is made of first boiled and then mashed potatoes (moderately cooled, but still warm), potato flour and a little bit of salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quanti .... The ratio of potatoes and flour is about 3:1 or 4:1. In some recipes, a whole egg may be added to the doughRose Petal Jam - Recipes and Stories from a Summer in Poland by Beata Zatorska and Simon Target, published by Tabula Books April 2011 (this helps shaping if the mashed potatoes cooled too much and the shaping becomes problematic). There are two methods of fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kluchy Połom Bite
In Polish cuisine, kluchy połom bite is a traditional and regional kluski made from specially whipped potatoes entwined with flour, characteristic for the Gmina Kroczyce. In other regions of Poland the dish is known by other names, including ''prażucha ziemniaczana'' and ''fusier''. The main ingredient for the dish are peeled, lightly boiled potatoes, that are salted and covered with flour, after which the flour is roasted ("prażona" in Polish, hence the name, "prażucha"). The resulting mass is whipped with a special stick (''połka'') (hence Polish: "połom bite", "whipped with poł") with a flat bottom, until the mass is uniformly smooth. The kluski have an irregular shape, one which is formed only when it is taken out of the pot for serving. The meat is generally served as a main course dish, served with bacon or alternatively lard, with pickled cucumber or soured milk. See also *Silesian cuisine Silesian cuisine belongs to the region of Silesia in Central Europe. It ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poland
Poland, officially the Republic of Poland, , is a country in Central Europe. Poland is divided into Voivodeships of Poland, sixteen voivodeships and is the fifth most populous member state of the European Union (EU), with over 38 million people, and the List of European countries by area, seventh largest EU country, covering a combined area of . It extends from the Baltic Sea in the north to the Sudetes and Carpathian Mountains in the south, bordering seven countries. The territory is characterised by a varied landscape, diverse ecosystems, and Temperate climate, temperate transitional climate. The capital and List of cities and towns in Poland, largest city is Warsaw; other major cities include Kraków, Wrocław, Łódź, Poznań, and Gdańsk. Prehistory and protohistory of Poland, Humans have been present on Polish soil since the Lower Paleolithic, with continuous settlement since the end of the Last Glacial Period over 12,000 years ago. Culturally diverse throughout ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Silesian Cuisine
Silesian cuisine belongs to the region of Silesia in Central Europe. It is a subtype of Polish and German cuisine with many similarities to and signs of the influence of neighbouring cuisines. The cuisine is particularly renowned for its poppy seed and knödel dishes. List of Silesian dishes * ''Żymła'' - a well-baked bread roll, oval with a division in the middle, topped with poppy seeds, similar to Austrian ''Kaisersemmel. * '' Kluski śląskie/Schlesische Kartoffelklöße'' (Silesian dumplings) - round dumplings served with gravy, made of mashed boiled potatoes, finely grated raw potatoes, an egg, grated onion, wheat flour, and potato flour * ''Schlesisches Himmelreich'' ("Silesian Heaven") - a dish of smoked pork cooked in water with dried fruit and spices * '' Rolada z modrą kapustą'' (rouladen with red cabbage) - best-quality beef-meat roll; stuffed with pickled vegetable, ham, and good amount of seasoning; always served with red cabbage (with fried bacon, fresh onion a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gnocchi
Gnocchi ( , , ; singular ''gnocco'') are a varied family of dumpling in Italian cuisine. They are made of small lumps of dough most traditionally composed of a simple combination of wheat flour, egg, salt, and potato. Variations of the dish supplement the simple recipe with flavour additives, such as semolina flour, cheese, breadcrumbs, cornmeal or similar ingredients, and possibly including herbs, vegetables, and other ingredients. Base ingredients may be substituted with alternatives such as sweet potatoes for potatoes or rice flour for wheat flour. Such variations are often considered to be non-traditional. Gnocchi are commonly cooked in salted boiling water and then dressed with various sauces. They are usually eaten as a first course (''primo piatto'') as an alternative to soups (''minestre'') or pasta, but they can also be served as a ''contorno'' (side dish) to some main courses. Common accompaniments of gnocchi include melted butter with sage, pesto, as well as vari ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buchteln
Buchteln (from Czech , pl. , also in German: pl., sing. ; also , , ), are sweet rolls made of enriched yeast dough, filled with powidl, jam, chocolate, ground poppy seeds or quark, brushed with butter and baked in a large pan so that they stick together and can be pulled apart. The traditional buchtel is filled with powidl. Buchteln may be topped with vanilla sauce, powdered sugar or eaten plain and warm. Buchteln are served lukewarm, mostly as a breakfast pastry or with tea. In the 19th century they could be boiled similar to dumplings. The origin of the buchteln is the region of Bohemia, but they also play a major part in the Austrian, Slovak, Slovenian, and Hungarian cuisine. In Bavaria buchteln are called ''Rohrnudeln'', in Slovenian ''buhteljni'', in Serbian ''buhtle'' or ''buhtla'', in Hungarian ''bukta'', in Kajkavian ''buhtli'', in Croatian ''buhtle'', in Polish ''buchta'', and in Czech ''buchta'' or ''buchtička'', in Lombard ''Buten''. In Romania ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Greater Poland
Greater Poland, often known by its Polish name Wielkopolska (; german: Großpolen, sv, Storpolen, la, Polonia Maior), is a historical region of west-central Poland. Its chief and largest city is Poznań followed by Kalisz, the oldest city in Poland. The boundaries of Greater Poland have varied somewhat throughout history. Since the Middle Ages, Wielkopolska proper has been split into the Poznań and Kalisz voivodeships. In the wider sense, it also encompassed Sieradz, Łęczyca, Brześć Kujawski and Inowrocław voivodeships, which were situated further eastward. After the Partitions of Poland at the end of the 18th century, Greater Poland was incorporated into Prussia as the Grand Duchy of Posen. The region in the proper sense roughly coincides with the present-day Greater Poland Voivodeship ( pl, województwo wielkopolskie). Like the historical regions of Pomerania, Silesia, Mazovia or Lesser Poland, the Greater Poland region possesses its own distinctive folk costum ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Powidl
Powidl (or ''powidel'', from Czech ''povidla'') is a fruit spread prepared from the prune plum (zwetschge). Unlike jam or marmalade, and unlike the German '' Pflaumenmus'' (plum puree), powidl is prepared without additional sweeteners or gelling agents. Powidl is cooked for several hours, in order to achieve the necessary sweetness and consistency. The plums used should be harvested as late as possible, ideally after the first frosts, in order to ensure they contain enough sugar. In Austria, Moravia and Bohemia, powidl is the basis for buchtels, powidl cake and Germknödel, but it is also used as a sandwich spread. Powidl will keep for a long time, especially if kept in traditional crockery. Traditionally, large amounts of powidl to be used as a winter store and natural sweetener were prepared in late autumn during a communal event. Since constantly stirring the stew was exhausting work, people took turns, and did easier work in between turns. The Czech term ''povidla'' is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Knödel
Knödel (; and ) or Klöße (; ) 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, Poland, Romania, Bosnia, Croatia, Serbia, Slovenia, Slovakia, Bulgaria and Czechia. They are also found in Scandinavian, Romanian, northeastern 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. Etymology The word is German and is cognate with the English word ''knot'' and the Latin word 'knot'. Through the Old High German and the Middle High German it finally changed to the modern expression. Knödel in Hungary are called or ; in Slovenia, or (less specifically) ; in the Czech Republic, (singular ); in Slovakia, (singular ); in Luxembourg, ; in B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Knedle
Knedle (from German '' knödel'', "dumpling"), 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. Name It is known as plum dumplings in English, and in other languages as: de-AT, Zwetschkenknödel, german: Zwetschgenknödel, hu, szilvásgombóc, sh, Knedle od šljiva, Knedle or alternatively ''Gomboce'' in Vojvodina, sl, slivovi cmoki, sk, slivkové knedle, cz, švestkové knedlíky, pl, Knedle ze śliwkami, ro, Găluște/Gomboți cu prune. Preparation The dough is made with mashed potatoes, eggs, and flour Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many culture .... The dough is flattened out and cut i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
