Top 4 Central European Dumpling Types

Characterized by their round shape and a small indentation in the center, Silesian dumplings are created with cooked potatoes that are mashed or riced before they are combined with potato flour or potato starch, and usually egg yolks. As the name suggests, they stem from the Polish region Silesia but are commonly consumed throughout the country. When boiled, they are usually paired with gravy or doused in meat drippings and can be enjoyed as the main meal or as an accompaniment to various roasted meat dishes.Expand

Halušky is the incredibly soft variety of potato dumplings, usually associated with Slovakia and the Czech Republic. The dough is created with grated raw potatoes and flour. They are typically cooked so the batter is spread on the wooden board, and small pieces of dough are cut and dropped directly into the boiling water. Another, more modern approach, employs a special halušky strainer through which the batter is gently pressed and dropped in water, creating tiny dumplings in the process. Both techniques result in irregularly shaped dumplings which have a soft texture and pale color. Similar types of dumplings are found in numerous Central and East European countries, the most famous being the thick German spätzle. Although halušky are easily found in supermarkets, these tender potato dumplings are traditionally prepared from scratch at many Slovak and Czech households. They are usually served alongside traditional meat dishes, but the most famous combination is known as bryndzové halušky, a Slovak classic consisting of halušky, salty sheep cheese, and fried bacon.Expand

Kopytka are small potato dumplings from Poland that are similar in taste and appearance to the Italian gnocchi. They are made with boiled and mashed potatoes with the addition of flour. The name of the dish can be translated to little hooves, referring to the shape of the dumplings. It is said that the best kopytka should be light, soft, and fluffy in texture. Kopytka are usually consumed as the main course, topped with buttered breadcrumbs or a mushroom sauce, but they can also be served as a side dish combined with lard, pork, and fried onions.Expand

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. The shlishkes are typically served as a side dish accompanying meat, but they can also be transformed into a dessert and eaten on their own if they're rolled in sugar.Expand