Schupfnudel (German; plural Schupfnudeln), also called Fingernudel (finger noodle), is a type of dumpling or thick noodle in southern German and Austrian cuisine. Preparation. A rissole (from Latin russeolus, meaning reddish, via French in which "rissoler" means "to redden") is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried. Traditionally, jiaozi were thought to be invented during the era of the Eastern Han (AD 25220) by Zhang Zhongjing who was a great practitioner of traditional Chinese medicine. Capuns is a traditional food from the canton of Graubnden in Switzerland, predominantly made in the eastern part. A dim sim is a Chinese-inspired meat and vegetable dumpling-style snack food, popular in Australia and to a lesser extent in New Zealand. The buns are filled with barbecue-flavored cha siu pork. 'hot bun'). Traditionally, jiaozi were thought to be invented during the era of the Eastern Han (AD 25220) by Zhang Zhongjing who was a great practitioner of traditional Chinese medicine. Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuisines.In the tenth century, when the city Siopao is derived from the baozi, introduced by Hokkien Chinese immigrants to the Philippines during the Spanish colonial period.The name is derived from Philippine Hokkien sio-pau (simplified Chinese: ; traditional Chinese: ; Peh-e-j: Sio-pau; lit. It is similar to the Central European kopytka.They take various forms and can be referred to with a variety of names in different regions. An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and Iberian-influenced cultures around the world.The name comes from the Spanish empanar (to bread, i.e., to coat with bread), and translates as 'breaded', that is, wrapped or coated in bread. A rissole (from Latin russeolus, meaning reddish, via French in which "rissoler" means "to redden") is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried. 'hot bun'). Gnocchi (/ n (j) k i / N(Y)OK-ee, US also / n (j) o k i, n (j) k i / N(Y)OH-kee, N(Y)AW-, Italian: ; singular gnocco) are a varied family of dumpling in Italian cuisine. A dumplingin this contextis a biscuit dough, which is a mixture of flour, shortening, and liquid (water, milk, buttermilk, or chicken stock). A dim sim is a Chinese-inspired meat and vegetable dumpling-style snack food, popular in Australia and to a lesser extent in New Zealand. The English word "pierogi" comes from Polish pierogi [prgi], which is the plural form of pierg, a generic term for filled dumplings.It derives from Old East Slavic (pir) and further from Proto-Slavic *pir, "feast". Polish cuisine in the Middle Ages was based on dishes made of agricultural produce and cereal crops (millet, rye, wheat), meats of wild and farm animals, fruits, forest berries and game, honey, herbs and local spices.It was known above all for abundant use of salt from Wieliczka and permanent presence of groats ().A high calorific value of dishes and drinking beer or mead as a Cha siu refers to the pork filling; the word bao means Ingredients. cabbage head; 1 and half lb / 600 g ground meat, pork or pork-beef mixture; 1 cup rice; small onion; 2 cloves of garlic; 3-4 tablespoons chopped parsley They are made by folding dough It is possible that this Tibetan word is borrowed from the Chinese term momo (), a name traditionally used in northwestern Chinese dialects for bread. Momo Varieties. Jiaozi were originally referred to as "tender ears" (Chinese: ; pinyin: jiao'er) because they were used to Capuns is a traditional food from the canton of Graubnden in Switzerland, predominantly made in the eastern part. An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and Iberian-influenced cultures around the world.The name comes from the Spanish empanar (to bread, i.e., to coat with bread), and translates as 'breaded', that is, wrapped or coated in bread. Siopao is derived from the baozi, introduced by Hokkien Chinese immigrants to the Philippines during the Spanish colonial period.The name is derived from Philippine Hokkien sio-pau (simplified Chinese: ; traditional Chinese: ; Peh-e-j: Sio-pau; lit. Agnolotti (pronounced [aoltti]; Piedmontese: agnolt [alt]) is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over a filling of roasted meat or vegetables. The wrapping can either be discarded prior to eating or used as a plate. A dumplingin this contextis a biscuit dough, which is a mixture of flour, shortening, and liquid (water, milk, buttermilk, or chicken stock). An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and Iberian-influenced cultures around the world.The name comes from the Spanish empanar (to bread, i.e., to coat with bread), and translates as 'breaded', that is, wrapped or coated in bread. Description. The name derives from Young woman with a cooking pot filled with oliebollen (Aelbert Cuyp, ca. Schupfnudel (German; plural Schupfnudeln), also called Fingernudel (finger noodle), is a type of dumpling or thick noodle in southern German and Austrian cuisine. In Puerto Rico, the Dominican Republic, Venezuela, Panama, Trinidad and Tobago, and the Caribbean coast of Colombia, the dish looks like a tamal.In Hawaii, they are called pateles in a phonetic The dough can be based on bread, flour or potatoes, and may be filled with meat, fish, cheese, vegetables, fruits or sweets.Dumplings may be prepared using a variety of methods, Preparation. The dumpling is then shaped by either folding the wrapper over into a triangle, by creating a four-pointed star, by gathering it up into a flower or purse shape, or by Momo Varieties. Dim sum (traditional Chinese: ; simplified Chinese: ; pinyin: dinxn; Cantonese Yale: dm sm) is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch. It is different from the method of making mochi, which is made after steaming glutinous rice. The original recipe, the so-called khevsuruli, consisted of only minced meat (lamb or beef and pork mixed), onions, chili pepper, salt, and cumin. They are usually made from rye or wheat flour and egg. Polish cuisine in the Middle Ages was based on dishes made of agricultural produce and cereal crops (millet, rye, wheat), meats of wild and farm animals, fruits, forest berries and game, honey, herbs and local spices.It was known above all for abundant use of salt from Wieliczka and permanent presence of groats ().A high calorific value of dishes and drinking beer or mead as a The annual diet of an average global citizen in the first decade of the 21st century included about 33 kg (73 lb) of potato. In China, there are several different folk stories explaining the origin of jiaozi and its name.. Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuisines.In the tenth century, when the city Shumai (simplified Chinese: ; traditional Chinese: ; pinyin: shomi; Cantonese Yale: su-mai; Peh-e-j: sio-mi) is a type of traditional Chinese dumpling.In Cantonese cuisine, it is usually served as a dim sum snack. They are boiled in a gravy of bouillon, milk and water and served covered with grated cheese. pirok, IPA: [prok] (), singular) is the diminutive form of Russian pirog, which means a full-sized pie. It was popularized by a Chinese immigrant in Melbourne who originally came from Guangdong, William Chen Wing Young, the father of Australian celebrity chef, author and TV personality Elizabeth Chong. Chicken and dumplings is a soup that consists of a chicken cooked in water, with the resulting chicken broth being used to cook the dumplings by boiling. Siopao is derived from the baozi, introduced by Hokkien Chinese immigrants to the Philippines during the Spanish colonial period.The name is derived from Philippine Hokkien sio-pau (simplified Chinese: ; traditional Chinese: ; Peh-e-j: Sio-pau; lit. The name derives from Zongzi ([ts.ts]; Chinese: ), rouzong (Chinese: ; Peh-e-j: bah-chng) or simply zong (Cantonese Jyutping: zung2) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves (generally of the species Indocalamus tessellatus), or sometimes with reed or other large flat leaves. Young woman with a cooking pot filled with oliebollen (Aelbert Cuyp, ca. Jiaozi were originally referred to as "tender ears" (Chinese: ; pinyin: jiao'er) because they were used to They are usually made from rye or wheat flour and egg. pirok, IPA: [prok] (), singular) is the diminutive form of Russian pirog, which means a full-sized pie. Dango is usually finished round shaped, three to five dango are often served on a skewer (skewered dango pieces called kushi-dango ()). Terminology. Char siu bao (simplified Chinese: ; traditional Chinese: ; pinyin: chsho bo; Cantonese Yale: ch su bau) is a Cantonese barbecue-pork-filled baozi (bun). The fillings of khinkali vary with the area. They are boiled in a gravy of bouillon, milk and water and served covered with grated cheese. Pirozhki are not to be confused with the Polish pierogi (a cognate term), which are called varenyky in Ukrainian and Russian. The annual diet of an average global citizen in the first decade of the 21st century included about 33 kg (73 lb) of potato. A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. The potato is a starchy, tuberous crop.It is the world's fourth-largest food crop, following rice, wheat and corn. The dumplings are either rolled out flat, dropped, or formed into a ball. Kreplach (from Yiddish: ) 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. Zongzi ([ts.ts]; Chinese: ), rouzong (Chinese: ; Peh-e-j: bah-chng) or simply zong (Cantonese Jyutping: zung2) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves (generally of the species Indocalamus tessellatus), or sometimes with reed or other large flat leaves. It is different from the method of making mochi, which is made after steaming glutinous rice. Kroppkaka (plural "kroppkakor") is a traditional Swedish boiled potato-dumplings, most commonly filled with onions and meat . Schupfnudel (German; plural Schupfnudeln), also called Fingernudel (finger noodle), is a type of dumpling or thick noodle in southern German and Austrian cuisine. The potato was first domesticated by the Andean civilizations in the region of modern-day southern Peru and extreme northwestern Bolivia The annual diet of an average global citizen in the first decade of the 21st century included about 33 kg (73 lb) of potato. Modak (Marathi: ; Japanese: ; Thai: or ; Malaysian: Kuih modak; Indonesian: Kue modak; Burmese: ), also referred to as Koukattai in Tamil, is an Indian sweet dumpling dish popular in many Indian states and cultures. Dango is usually finished round shaped, three to five dango are often served on a skewer (skewered dango pieces called kushi-dango ()). In addition to accompanying the Chinese diaspora, a variation of shumai also appears in Japan as (, shmai) and various southeast Asian countries. They are made by folding dough Char siu bao (simplified Chinese: ; traditional Chinese: ; pinyin: chsho bo; Cantonese Yale: ch su bau) is a Cantonese barbecue-pork-filled baozi (bun). Terminology. The fillings of khinkali vary with the area. It was popularized by a Chinese immigrant in Melbourne who originally came from Guangdong, William Chen Wing Young, the father of Australian celebrity chef, author and TV personality Elizabeth Chong. A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. Description. They are made from Sptzle dough with pieces of dried meat, such as air-dried beef (Bndner Fleisch) and/or Salsiz, and rolled in a chard leaf. It is possible that this Tibetan word is borrowed from the Chinese term momo (), a name traditionally used in northwestern Chinese dialects for bread. The earliest discovered recipe of oliekoecken ("oil cookies", the direct precursor of the oliebol) came from the 1667 Dutch book De verstandige kock "The sensible cook". Dango [citation needed] is a Japanese dumpling made from rice flour mixed with uruchi rice flour and glutinous rice flour. Momo Varieties. As can be seen in dishes from Shaanxi cuisine like roujiamo and paomo. Preparation. Shumai (simplified Chinese: ; traditional Chinese: ; pinyin: shomi; Cantonese Yale: su-mai; Peh-e-j: sio-mi) is a type of traditional Chinese dumpling.In Cantonese cuisine, it is usually served as a dim sum snack. This is a list of notable dumplings.Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources) wrapped around a filling, or of dough with no filling. Terminology. Momo is the colloquial form of the Tibetan word "mog mog". The earliest discovered recipe of oliekoecken ("oil cookies", the direct precursor of the oliebol) came from the 1667 Dutch book De verstandige kock "The sensible cook". They are made of small lumps of dough most traditionally composed of a simple combination of wheat flour, egg, salt, and potato. As can be seen in dishes from Shaanxi cuisine like roujiamo and paomo. Traditionally, jiaozi were thought to be invented during the era of the Eastern Han (AD 25220) by Zhang Zhongjing who was a great practitioner of traditional Chinese medicine. Kroppkaka (plural "kroppkakor") is a traditional Swedish boiled potato-dumplings, most commonly filled with onions and meat . Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuisines.In the tenth century, when the city The original recipe, the so-called khevsuruli, consisted of only minced meat (lamb or beef and pork mixed), onions, chili pepper, salt, and cumin. In China, there are several different folk stories explaining the origin of jiaozi and its name.. The potato was first domesticated by the Andean civilizations in the region of modern-day southern Peru and extreme northwestern Bolivia Ingredients. The filling is made with a combination of cream cheese, crab meat or imitation crab meat, scallions or onion, garlic, and other flavorings. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the Momo is the colloquial form of the Tibetan word "mog mog". Modak (Marathi: ; Japanese: ; Thai: or ; Malaysian: Kuih modak; Indonesian: Kue modak; Burmese: ), also referred to as Koukattai in Tamil, is an Indian sweet dumpling dish popular in many Indian states and cultures. In addition to accompanying the Chinese diaspora, a variation of shumai also appears in Japan as (, shmai) and various southeast Asian countries. The stress in pirozhki is on the last syllable: [prki]. 'hot bun'). pirok, IPA: [prok] (), singular) is the diminutive form of Russian pirog, which means a full-sized pie. Chicken and dumplings is a soup that consists of a chicken cooked in water, with the resulting chicken broth being used to cook the dumplings by boiling. The name derives from They are made of small lumps of dough most traditionally composed of a simple combination of wheat flour, egg, salt, and potato. This is a list of notable dumplings.Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources) wrapped around a filling, or of dough with no filling. In Puerto Rico, the Dominican Republic, Venezuela, Panama, Trinidad and Tobago, and the Caribbean coast of Colombia, the dish looks like a tamal.In Hawaii, they are called pateles in a phonetic The fillings of khinkali vary with the area. The original recipe, the so-called khevsuruli, consisted of only minced meat (lamb or beef and pork mixed), onions, chili pepper, salt, and cumin. Agnolotti (pronounced [aoltti]; Piedmontese: agnolt [alt]) is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over a filling of roasted meat or vegetables. The buns are filled with barbecue-flavored cha siu pork. The stress in pirozhki is on the last syllable: [prki]. Capuns is a traditional food from the canton of Graubnden in Switzerland, predominantly made in the eastern part. Description. This is a list of notable dumplings.Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources) wrapped around a filling, or of dough with no filling. Zongzi ([ts.ts]; Chinese: ), rouzong (Chinese: ; Peh-e-j: bah-chng) or simply zong (Cantonese Jyutping: zung2) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves (generally of the species Indocalamus tessellatus), or sometimes with reed or other large flat leaves. The dumpling is then shaped by either folding the wrapper over into a triangle, by creating a four-pointed star, by gathering it up into a flower or purse shape, or by A dim sim is a Chinese-inspired meat and vegetable dumpling-style snack food, popular in Australia and to a lesser extent in New Zealand. Historically, the most popular siopao buns in Manila were the ones made by restaurateur Ma cabbage head; 1 and half lb / 600 g ground meat, pork or pork-beef mixture; 1 cup rice; small onion; 2 cloves of garlic; 3-4 tablespoons chopped parsley Dango [citation needed] is a Japanese dumpling made from rice flour mixed with uruchi rice flour and glutinous rice flour. Dim sum (traditional Chinese: ; simplified Chinese: ; pinyin: dinxn; Cantonese Yale: dm sm) is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch. They are very similar to the Norwegian raspeball, Lithuanian Cepelinai and German Kle.. Kroppkakor are served with butter (melted), lingon-jam or heavy cream. They are very similar to the Norwegian raspeball, Lithuanian Cepelinai and German Kle.. Kroppkakor are served with butter (melted), lingon-jam or heavy cream. The wrapping can either be discarded prior to eating or used as a plate. It is different from the method of making mochi, which is made after steaming glutinous rice. Potatoes, wheat flour, onion, salt and minced meat/pork are common ingredients in kroppkaka. The dough can be based on bread, flour or potatoes, and may be filled with meat, fish, cheese, vegetables, fruits or sweets.Dumplings may be prepared using a variety of methods, Dango is usually finished round shaped, three to five dango are often served on a skewer (skewered dango pieces called kushi-dango ()). Pirozhki are not to be confused with the Polish pierogi (a cognate term), which are called varenyky in Ukrainian and Russian. Ingredients. Variations From oliekoek to oliebol. Pasteles (Spanish pronunciation: ; singular pastel), also pastelles in the English-speaking Caribbean, are a traditional dish in several Latin American and Caribbean countries. The wrapping can either be discarded prior to eating or used as a plate. The potato is a starchy, tuberous crop.It is the world's fourth-largest food crop, following rice, wheat and corn. Agnolotti (pronounced [aoltti]; Piedmontese: agnolt [alt]) is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over a filling of roasted meat or vegetables. Potatoes, wheat flour, onion, salt and minced meat/pork are common ingredients in kroppkaka. They are served as a type of dim sum during yum cha and are sometimes sold in Chinese bakeries. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the Potatoes, wheat flour, onion, salt and minced meat/pork are common ingredients in kroppkaka. Gnocchi (/ n (j) k i / N(Y)OK-ee, US also / n (j) o k i, n (j) k i / N(Y)OH-kee, N(Y)AW-, Italian: ; singular gnocco) are a varied family of dumpling in Italian cuisine. Young woman with a cooking pot filled with oliebollen (Aelbert Cuyp, ca. It is similar to the Central European kopytka.They take various forms and can be referred to with a variety of names in different regions. The dumplings are either rolled out flat, dropped, or formed into a ball. It is possible that this Tibetan word is borrowed from the Chinese term momo (), a name traditionally used in northwestern Chinese dialects for bread. Historically, the most popular siopao buns in Manila were the ones made by restaurateur Ma Pirozhok (Russian: , tr. Shumai (simplified Chinese: ; traditional Chinese: ; pinyin: shomi; Cantonese Yale: su-mai; Peh-e-j: sio-mi) is a type of traditional Chinese dumpling.In Cantonese cuisine, it is usually served as a dim sum snack. They are served as a type of dim sum during yum cha and are sometimes sold in Chinese bakeries. Pirozhok (Russian: , tr. Kreplach (from Yiddish: ) 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 made from Sptzle dough with pieces of dried meat, such as air-dried beef (Bndner Fleisch) and/or Salsiz, and rolled in a chard leaf. Dango [citation needed] is a Japanese dumpling made from rice flour mixed with uruchi rice flour and glutinous rice flour. In addition to accompanying the Chinese diaspora, a variation of shumai also appears in Japan as (, shmai) and various southeast Asian countries. The dumplings are either rolled out flat, dropped, or formed into a ball. The word mo () itself means food related to flour. The English word "pierogi" comes from Polish pierogi [prgi], which is the plural form of pierg, a generic term for filled dumplings.It derives from Old East Slavic (pir) and further from Proto-Slavic *pir, "feast". Dim sum (traditional Chinese: ; simplified Chinese: ; pinyin: dinxn; Cantonese Yale: dm sm) is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch. The buns are filled with barbecue-flavored cha siu pork. The filling has savory ingredients, most often minced meat, fish or cheese, and is served as an entre, main course, or side dish.. A small amount of the filling is wrapped in each wonton wrapper. Char siu bao (simplified Chinese: ; traditional Chinese: ; pinyin: chsho bo; Cantonese Yale: ch su bau) is a Cantonese barbecue-pork-filled baozi (bun). It was popularized by a Chinese immigrant in Melbourne who originally came from Guangdong, William Chen Wing Young, the father of Australian celebrity chef, author and TV personality Elizabeth Chong. They are boiled in a gravy of bouillon, milk and water and served covered with grated cheese. The dough can be based on bread, flour or potatoes, and may be filled with meat, fish, cheese, vegetables, fruits or sweets.Dumplings may be prepared using a variety of methods, A small amount of the filling is wrapped in each wonton wrapper. The English word "pierogi" comes from Polish pierogi [prgi], which is the plural form of pierg, a generic term for filled dumplings.It derives from Old East Slavic (pir) and further from Proto-Slavic *pir, "feast". The earliest discovered recipe of oliekoecken ("oil cookies", the direct precursor of the oliebol) came from the 1667 Dutch book De verstandige kock "The sensible cook". The filling is made with a combination of cream cheese, crab meat or imitation crab meat, scallions or onion, garlic, and other flavorings. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the The word mo () itself means food related to flour. Cha siu refers to the pork filling; the word bao means Variations From oliekoek to oliebol. A rissole (from Latin russeolus, meaning reddish, via French in which "rissoler" means "to redden") is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried. Kreplach (from Yiddish: ) 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. Polish cuisine in the Middle Ages was based on dishes made of agricultural produce and cereal crops (millet, rye, wheat), meats of wild and farm animals, fruits, forest berries and game, honey, herbs and local spices.It was known above all for abundant use of salt from Wieliczka and permanent presence of groats ().A high calorific value of dishes and drinking beer or mead as a The potato was first domesticated by the Andean civilizations in the region of modern-day southern Peru and extreme northwestern Bolivia They are usually made from rye or wheat flour and egg. They are made of small lumps of dough most traditionally composed of a simple combination of wheat flour, egg, salt, and potato. Historically, the most popular siopao buns in Manila were the ones made by restaurateur Ma Chicken and dumplings is a soup that consists of a chicken cooked in water, with the resulting chicken broth being used to cook the dumplings by boiling. They are made from Sptzle dough with pieces of dried meat, such as air-dried beef (Bndner Fleisch) and/or Salsiz, and rolled in a chard leaf. The stress in pirozhki is on the last syllable: [prki]. It is similar to the Central European kopytka.They take various forms and can be referred to with a variety of names in different regions. Gnocchi (/ n (j) k i / N(Y)OK-ee, US also / n (j) o k i, n (j) k i / N(Y)OH-kee, N(Y)AW-, Italian: ; singular gnocco) are a varied family of dumpling in Italian cuisine. Pasteles (Spanish pronunciation: ; singular pastel), also pastelles in the English-speaking Caribbean, are a traditional dish in several Latin American and Caribbean countries. cabbage head; 1 and half lb / 600 g ground meat, pork or pork-beef mixture; 1 cup rice; small onion; 2 cloves of garlic; 3-4 tablespoons chopped parsley The potato is a starchy, tuberous crop.It is the world's fourth-largest food crop, following rice, wheat and corn. Pasteles (Spanish pronunciation: ; singular pastel), also pastelles in the English-speaking Caribbean, are a traditional dish in several Latin American and Caribbean countries. A small amount of the filling is wrapped in each wonton wrapper. Pirozhki are not to be confused with the Polish pierogi (a cognate term), which are called varenyky in Ukrainian and Russian. Kroppkaka (plural "kroppkakor") is a traditional Swedish boiled potato-dumplings, most commonly filled with onions and meat . Momo is the colloquial form of the Tibetan word "mog mog". Pirozhok (Russian: , tr. The word mo () itself means food related to flour. They are very similar to the Norwegian raspeball, Lithuanian Cepelinai and German Kle.. Kroppkakor are served with butter (melted), lingon-jam or heavy cream. Modak (Marathi: ; Japanese: ; Thai: or ; Malaysian: Kuih modak; Indonesian: Kue modak; Burmese: ), also referred to as Koukattai in Tamil, is an Indian sweet dumpling dish popular in many Indian states and cultures. The filling has savory ingredients, most often minced meat, fish or cheese, and is served as an entre, main course, or side dish.. Jiaozi were originally referred to as "tender ears" (Chinese: ; pinyin: jiao'er) because they were used to A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. As can be seen in dishes from Shaanxi cuisine like roujiamo and paomo. Cha siu refers to the pork filling; the word bao means A dumplingin this contextis a biscuit dough, which is a mixture of flour, shortening, and liquid (water, milk, buttermilk, or chicken stock). The filling is made with a combination of cream cheese, crab meat or imitation crab meat, scallions or onion, garlic, and other flavorings. The filling has savory ingredients, most often minced meat, fish or cheese, and is served as an entre, main course, or side dish.. In Puerto Rico, the Dominican Republic, Venezuela, Panama, Trinidad and Tobago, and the Caribbean coast of Colombia, the dish looks like a tamal.In Hawaii, they are called pateles in a phonetic They are served as a type of dim sum during yum cha and are sometimes sold in Chinese bakeries.
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