검색결과 리스트
글
음식
2011. 10. 29. 01:49
European Dumpling
British and Irish cuisine
Savoury dumplings made from balls of dough are part of traditional British and Irish cuisine. Dumplings are made from twice the weight of self raising flour to suet, bound together by cold water to form a dough and seasoned with salt and pepper. Balls of this dough are dropped into a bubbling pot of stew or soup, or into a casserole. They sit, partly submerged in the stew, and expand as they are half-boiled half-steamed for ten minutes or so. The cooked dumplings are airy on the inside and moist on the outside. The dough may be flavoured with herbs, or it may have cheese pressed into its centre.The Norfolk dumpling is not made with fat, but from flour and a raising agent.Cotswold dumplings call for the addition of breadcrumbs and cheese, and the balls of dough may be rolled in breadcrumbs and fried, rather than cooked in a soup or stew.These sour-dough dumplings, when sweetened and made with dried fruit and spices, can be boiled in water to make a dessert. In Scotland, this is called a clootie dumpling, after the cloth. In Dorset, dumplings are often called doughboys, perhaps in reference to the buoys that are used to mark lobster pots around the coast locally.Italian cuisine
Ravioli and tortellini fit the basic definition of a dumpling: these are pockets of pasta enclosing various fillings (cheese, mushrooms, spinach, seafood, or meat). Instead of being made from a ball of dough, the dough is rolled flat, cut into a shape, filled with other ingredients, and then the dough is closed around the filling. Gnocchi (Spanish: noquis, widely adopted in Argentina, Portuguese: nhoque) is a different kind of Italian dumpling. The word gnocchi literally means "lumps", and they are rolled and shaped from a mixture of egg with potato, semolina, flour, orricotta cheese (with or without spinach). The lumps are boiled in water and served with melted butter, grated cheese, or other pasta sauces.Scandinavian cuisine
In Norway, dumplings have a vast variety of names, as the dialects differ substantially. Names include potetball, klubb, kløbb, raspeball, komle, kumle, kompe, kumpe, kodla, kudle, klot, kams, ball, baill, komperdøse, kumperdøse, kompadøs, ruter, ruta, raskekako, risk, klotremat, krumme and kromme. They are usually made from potatoes and various types of flour, and then boiled. Occasionally they contain pork meat, such as bacon, in the middle. In some areas it is common to serve the dumplings with syrup.In Sweden, potato dumplings mainly have two names. In the northern parts they are usually called Palt, or Pitepalt, and are filled with salted pork and eaten with melted butter and lingonberry jam. In southern Sweden, and Oland, the potato dumpling is called Kroppkaka, and is usually filled with smoked pork, raw onions and coarsely ground pepper, usually served with cream and lingonberry jam. On Oland, the south-eastern coast and in the north the dumplings are made mainly from raw potatoes, whereas in the southern mainland boiled potatoes are mainly in use. Flour dumplings for use in soup are called Klimp.Central European cuisine
Germany, Hungary, Austria, Poland, Czech Republic and Slovakia boast a large variety of dumplings, both sweet and savoury. A dumpling is called Kloß in Northern Germany, Knodel, Nockerl or Knopfle in Southern Germany and Austria. These are flour dumplings, the most common dumplings, thin or thick, made with eggs and semolina flour, boiled in water. Meat dumplings (called Klopse or Klopse in North-Eastern Germany, Knopfle and Nocken in Southern Germany) contain meat or liver. Liver dumplings are frequent additions to soup. Thuringer Kloße are made from raw or boiled potatoes, or a mixture of both, and are often filled with croutons. Bread dumplings are made with white bread and are sometimes shaped like a loaf of bread, and boiled in a napkin, in which case they are known as napkin dumplings (Serviettenknodel).Maultaschen are a Swabian (Baden-Wurttemberg) specialty food, consisting of an outer layer of pasta dough with a filling traditionally made of minced meat, spinach, bread crumbs and onions and flavored with various spices. Similar in appearance to Italian ravioli, Maultaschen are usually larger, however, each Maultasche being about 8–12 cm (3-5 inches) across.In Hungary, dumplings are called galuska or nokedli - small lumps cut from a thick flour and egg batter and dropped into boiling water, similar to the German Spatzle, Knopfle, or Knodel. Sweet dumplings are made with flour and potato dough, which is wrapped around whole plums orapricots, and then boiled and rolled in hot buttered bread crumbs. Shlishkes or “Krumplinudli” are small boiled potato dumplings made from the same potato dough as the sweet plum dumplings, also rolled in hot buttered bread crumbs.In Czech cuisine, dumplings are called knedliky and in Slovakia they are called knedličky. These can be either houskove (bread) or bramborove (potato) dumplings. These dumplings, together with pork and sauerkraut, are part of the Czech national dish: Vepřo knedlo zelo.Bryndzove halusky, considered the Slovak national dish, are small potato dumplings without a filling, served with salty sheep's cheese on top. The same dumplings are also used to create a similar dish, Strapačky. Also available are their related stuffed version called pirohy, usually filled with bryndza (bryndzove pirohy), quark cheese, potatoes, onions, cabbage, mushrooms, or meat.The only potato dumpling museum in the world, the Thuringer Kloßmuseum, is located in Germany, in the municipality of Heichelheim nearWeimar.
Eastern European cuisine
Lithuanian potato dumplings (cepelinai)
Caucasian cuisine
Meat-filled manti in Armenia are typically served with yogurt or sour cream, accompanied by clear soup. Mantapour is an Armenian beef soup with manti. Dushbara is an Azeri soup with tiny lamb-filled dumplings. Khinkali (Georgian: ხინკალი) are Georgian manti usually filled with spiced meat.Boraki (Armenian: Բորակի) are a kind of Armenian fried pelmeni. The main difference between boraki and traditional pelmeni is that the minced meat is pre-fried, the boraki are formed as small cylinders with an open top, the cylinders are lightly boiled in broth and then fried. Boraki are served garnished with yoghurt and chopped garlic.Nino's Positano 890 2nd Avenue, New York, NY 10017-2103(212) 355-5540 ninony.com[mappress mapid="87"]'음식 ' 카테고리의 다른 글
Hokkien mee (1) | 2011.10.31 |
---|---|
Chicken Yassa (senagalese recipe) (0) | 2011.10.29 |
Butter Tart (0) | 2011.10.29 |
Kai-lan, Chinese broccoli (1) | 2011.10.28 |
Chawanmushi (0) | 2011.10.28 |
RECENT COMMENT