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Kartoffelklöße, Kartoffelklösse (German: [kaʁˈtɔfəlˌkløːsə] ⓘ) or Erdäpfelknödel [1] are a type of potato dumpling. [2] [3] They often contain a crouton, ham, or sauerkraut filling. [2] [4] The dumplings are known throughout Germany, Switzerland, and Austria but are most common in Bavaria, Thuringia, and Rhineland. [4]
Dumplings made with quark cheese (German: Topfenknödel; Hungarian: túrógombóc), traditionally topped with cinnamon sugar and served with apple sauce or with streusel. In Brazil, German immigrants traditionally make Klöße with white rice, wheat flour and eggs, mixing them into a sturdy dough, shaping them in dumplings and boiling them.
Knoephla, also spelled knephla / ˈ n ɛ f l ə /, is a type of dumpling, commonly used in soups in the United States. The word is related to the modern German dialect word Knöpfle, meaning little knob/button. Traditional knoephla soup is a thick chicken and potato soup, almost to the point of being a stew.
Knedle (plural from German: Knödel, lit. 'dumpling'), is a dish of boiled ball- or oval-shaped dumplings with a filling. [1] [2] The dough can be potato-based or made of choux pastry; sometimes it is curd-based.
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. [ 1 ] [ 2 ] The dough can be based on bread , flour or potatoes , and may be filled with meat , fish , cheese , vegetables , fruits or sweets .
Schupfnudel (German; pl.: Schupfnudeln), also called Fingernudel (finger noodle), is a type of dumpling or thick noodle in southern German and Austrian cuisine. It is similar to the Central European kopytka and Italian gnocchi. They take various forms and can be referred to with a variety of names in different regions.
A Dampfnudel (German pronunciation: [ˈdamp͡fˌnuːdl̩] ⓘ; lit. ' steam noodle '; plural Dampfnudeln, Alsatian: Dampfnüdel) is a dumpling eaten as a meal or as a dessert in Germany, Austria, [1] Switzerland, and in France (Alsace-Moselle). It is a typical dish in southern Germany.
Semmelknödel (German pronunciation: [ˈzɛml̩ˌknøːdl] ⓘ) are a kind of bread dumplings made from dried wheat bread rolls like Kaiser rolls, milk, and eggs.The name derives from southern Germany, where semmel means bread rolls and knödel refers to something that has been kneaded.
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