Trickled pastries

Dumplings are considered a very common dish of national cuisine by both Eastern and Western Slavs. There are many authentic national varieties of dumpling, which differ from each other, as a rule, in shape and size, as well as in filling.

According to the terminology used in the food industry, dumplings or knedli is the flour product most commonly used in the first course cooking process. However, dumplings often act as a side dish for main dishes or an independent dessert.

Composition of dumplings

It is worth noting that regardless of the type of product, the dumpling composition will always contain two unchanged and fundamental ingredients - flour, as well as eggs. In addition, the vast majority of recipes for the dish suggest the presence of milk, as well as butter, in the dumplings.

In different culinary traditions, it is customary to use sausages, spices and spices, as well as fermented milk products for the preparation of dumplings. Sugar is used to make sweet varieties of dumplings, as well as fruits or nuts. It is worth noting that dumplings are a fairly simple and not costly dish, which since ancient times has been available and included in the diet of the least affluent segments of the population.

Dumpling species

In addition, the vast majority of dumpling species are highly nutritious culinary products. Among the most famous dumpling species are the following:



simple dumplings;

custard dumplings;

soup dumplings are used to prepare the first courses;

dumplings with filling;

sweet and fruity dumplings;

curd dumplings;

semolina dumplings are made using semolina.



The above list of dumpling species can be continued indefinitely. Moreover, considering the fact that in the national culinary traditions of many European states there are recipes for their original varieties of dumpling, which, by the way, are very similar to each other. For example, galushki are made in Ukraine, dumplings in the Czech Republic, dumplings in Germany, dumplings in Balarusi, the Russian Federation and Tatarstan, and gnocchi in Italy.

It is also noteworthy that for many national varieties of dumpling, there is not even an accurate recipe. This is due to the fact that for centuries the hostesses prepared the dish "by eye" or to their taste. Dumplings are one hundred percent a dish of home cooking, the recipes of which differ in their personality.

The calorie content of dumplings, as well as the vitamin-mineral composition of the culinary product, depends primarily on the initial set of ingredients that will later be used to prepare the dish. The caloric level of dumplings prepared in accordance with the classic recipe of the dish is 160. 3 Kcal, which are produced per 100 grams of finished culinary product.