MAIN INGREDIENTS
Túrógombóc (or topfenknödel in German) are traditional Hungarian and Austrian dumplings of Bohemian origin that are made with fresh cottage cheese (túró cheese in Hungary), semolina, and eggs.
The shaped dumplings are cooked and then coated in fried breadcrumbs which can be seasoned with cinnamon and vanilla. The key is to use as little semolina as possible to make the dumplings airy and light. Túrógombóc are usually served with sweetened sour cream, sweet sauces, and fruits.
MAIN INGREDIENTS
Dödölle is a traditional peasant dish originating from Hungary. These filling and inexpensive potato dumplings are made with a combination of floury potatoes, flour, lard or vegetable oil, onions, and salt. The potatoes are boiled, mashed, then mixed with flour, and the combination is shaped into small dumplings.
They're traditionally fried with onions until golden brown. When served, dödölle are often topped with bacon bits or sour cream.
Semmelknödel are popular German bread dumplings–nutritious and convenient, they are one of the most versatile side dishes in traditional German cuisine. Even though there are numerous semmelknödel varieties, which come in various sizes, they all have a recognizable round form and employ bread as the base ingredient.
Sliced or diced bread pieces, which can be fried in oil, are usually soaked in plain milk to soften, then mixed with eggs to form a pliable, soft base. Since they are incredibly neutral on their own, bread dumplings are usually mixed with different spices and additional ingredients to form a myriad of flavorful varieties.
VARIATIONS OF Zsemlegombóc
MAIN INGREDIENTS
Shlishkes are potato-based dumplings that are especially beloved by the Hungarians and Ashkenazi Jews. The dough is usually made with leftover mashed potatoes, eggs, flour, and salt. It's rolled into a long strip which is then cut into smaller pieces.
The dumplings are boiled until they rise to the surface, and they're then rolled in a mixture of buttered breadcrumbs. Although shlishkes look similar to gnocchi, they're actually firmer and don't have ridges. These Hungarian dumplings also aren't sprinkled with cheese or covered with sauces like gnocchi.
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