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dumpling

Hungary: Tarhonya (Rivilchas): Grated Fresh Egg Pasta

This traditional Hungarian pasta harks back to the nomadic lifestyle of early Hungarian people -- always on the move across the steppes, with a need for any dish they made to be quick, easy to make, and requiring minimal storage or care afterwards if it was to be kept for any significant amount of time.

The Tyrol: Bales da fuia (Liver dumplings)

They don't sound wonderful, but in soup they really are.

Luxembourg: Kniddelen (Letzeburger-style Flour Dumplings with Smoked Bacon and Butter)

These little dumplings are more like the Swiss spaetzle than anything else. This treatment sets them up as a substantial dish in their own right. Without the bacon, they turn up as an additive to soups, or as a side dish alongside stews and one-pot casseroles.

Click on "read more" for the recipe.

Tyrol: Panicia cun cern sfumieda y bales (Barley Soup with Smoked Pork and Dumplings)

MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Panicia cun cern sfumieda y bales / Barley soup with...
 Categories: Soups, Val gardena, Smoked, Tyrolian
      Yield: 4 servings
 
MMMMM----------------------------SOUP---------------------------------
           Smoked bacon or pork
           Water
           Barley
      1    Finely chopped onion
      1    Clove garlic, finely chopped
      1    Carrot, cut into rounds
      1    Potato, peeled and cubed

MMMMM-------------------------DUMPLINGS------------------------------
      1    Finely chopped onion
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