41–50 of 72 posts
Fun article indeed but the data the author has collected, however, is sloppy. Being Turkish, I needed to verify "mantı" on the binary coded features table I and saw, to my dismay, that only the "steamed" is marked "1" among the cooking options, which is wrong even if you consider all variations. Even the wikipedia page correctly states that it is usually boiled or baked.
Since this is getting a few votes, I might as well ask the question that led me to this page: How do Belorussian Kalduny differ from Polish Pierogi, Ukranian Vareniki, and Russian Pelmeni?
https://www.rmorrison.net/mnemozzyne/2019/01/20/saucy-chat/
Here’s the diff between tartar sauce and mayonnaise
https://github.com/mozz100/sauces/compare/mayonnaise..tartar
Earlier quoted context omitted.
There are things called dumplings that don't have a filling. Both sweet and savoury. Eg Golden Syrup Dumplings, and what we call a British or Irish Dumpling served atop a stew. We also called Spätzle 'dumplings', too, and usually served with a Austrian/Hungarian style goulash. I think the key differentiator from pasta is that they're a thicker item rather than thin-walled tubes/shapes or strands.
If Spätzle are dumplings, then so are gnocchi. Fight me!
> However, in the case of German Knödel and Czech knedlík, I decided to include both simply based on the fact that whereas the former was listed as potentially being served with a sweet filling, I did not observe this with the latter. There are absolutely sweet Czech dumplings. Many kinds, usually with some sort of stone fruit (cherries, whole apricots, peaches, etc) but any kind of berry will do. They are also boile…
Ahoj 1. What you call "farmer's cheese" is "tvaroh" which is called "quark" in English. It's not cheese, that would be gross. 2. Leaving the pit inside of the fruit that you wrap in a dumpling is sacrilegious. The fruit should be pitted!
And yes, you'd need to be some kind of a monster to leave the pit in the fruit used for dumplings.
If you live in SF, you have the chance of tasting one of the best dumplings in the world: “dumpling specialist”. I hate giving out this gem because it’s such a small place and it sucks when these places go popular. But holy shit this is next level.