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Vegan Refried Beans
Thank you Mexico, for one of my favourite foods. So versatile. For Tacos, Nachos, Enchiladas, Tostadas, Quesadillas, or my favourite, Burritos!
- 1 medium onion finely diced
- 2 jalapeño peppers finely diced
- 1 medium red bell pepper finely diced
- 1 dry crushed chilli pepper
- 4 cloves garlic finely diced
- 2 Tbsp oil (prefer avocado or canola)
- 1 tsp cumin seeds
- 1 tsp chilli powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp turmeric powder
- 1 tsp dried oregano
- 1/2 tsp coriander powder
- 1 x 398 ml (14 oz) tin low salt black beans packing liquid included
- 1 x 398 ml (14 oz) tin low salt pinto beans packing liquid included
- 8 drops liquid smoke
- 1 tsp salt
- 1/2 lime juiced
Sauté the first 4 ingredients on medium heat in 1/4" (small splashes) of water in a large stock pot for about 3 minutes. Then stir in the garlic and continue sautéing for another minute or so.
As the water boils away on medium heat, make an open space in the pot and add the oil along with the cumin seeds to toast for a minute. Then add the rest of the spices and herbs to toast briefly.
Stir and deglaze the browning with about 1/2 to 3/4 cup of water and let it cook another minute.
Add the black beans and pinto beans. You can use all of one variety or the other if you wish or just one tin of either bean and half the entire recipe for a smaller quantity. Mix everything together.
Cover and simmer for about 25 minutes. Then slowly mash the mixture with a potato masher scraping the bottom with the masher edge until you reach the desired consistency (I like them coarse). *Caution*: mash gently; the mixture is hot.
Continue simmering slowly uncovered for about 10 to 15 minutes to reduce the consistency to a paste, not soupy. If too thick, add a little water. Use a wooden spoon to stir occasionally and scrape the bottom. This aids in thickening and prevents burning.
Add salt according to your taste. I don't like to over-salt so I suggest 1 teaspoon. I find the store bought refried beans too salty.
Finally mix in the fresh lime juice. Allow to cool a little before transferring to a serving/storage container.
Enjoy burritos, tacos, nachos, enchiladas, tostadas, and quesadillas garnished with diced tomato, red pepper, white and green onion, torn fresh coriander leaves, red taco sauce, smoky enchilada sauce, vegan cheese shreds, vegan sour creme, sliced black olives, thin sliced fresh or pickled jalapeños, and hot sauce.
Makes enough for 8 to 10 big burritos. Store left over refried beans tightly covered in the fridge for 3 days.
With a little thought, being vegan is ridiculously easy. Rejecting the immorality of exploiting innocent nonhuman animals is the motivation. Visit www.HowDoIGoVegan.com
1/2 cup butter or margarine
1 package (1 oz) Old El Paso® taco seasoning mix
1 1/2 lb beef boneless sirloin tip steak, cut into thin bite-size strips
1 can (16 oz) Old El Paso® refried beans
12 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from to 8.2-oz packages)
2 cups shredded Cheddar cheese (8 oz)
3 medium green onions, thinly sliced (3 tablespoons)
1 can (10 oz) Old El Paso® enchilada sauce
1 cup shredded Mexican cheese blend (4 oz)
1. Heat oven to 400°F. In 10-inch skillet, melt butter over medium heat. Stir in taco seasoning mix. Add beef strips; cook 5 to 6 minutes, stirring occasionally, until desired doneness; drain.
2. Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2 minutes, stirring once or twice.
3. Spread each tortilla with refried beans to within 1/4 inch of edge. Top each with beef, Cheddar cheese and onions. Roll up, folding in sides. In ungreased 13x9-inch (3-quart) glass baking dish, place burritos with seam sides down. Pour enchilada sauce over burritos. Sprinkle with Mexican cheese blend.
4. Bake uncovered 7 to 12 minutes or until burritos are thoroughly heated and cheese is melted.
Find more recipes at www.bettycrocker.com.
Dumplings are a food that consists of small pieces of dough wrapped around a filling. They can be based on flour, potatoes or bread, and may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may be sweet or savoury. They can be eaten by themselves, in soups or stews, with gravy, or in any other way. While some dumplings resemble solid water-boiled doughs, such as gnocchi, others such as wontons or ravioli feature a wrapping of dough around a filling.
AFRICAN CUISINE
Banku and kenkey fit the definition of a dumpling in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal dough. Banku are boiled while kenkey are partly boiled then finished by steaming in banana leaves.
Fufu may be described as a dumpling although in actual sense, it is not. Fufu is made by pounding boiled cassava (common in Ghana) or yam (common in Nigeria) in a wooden mortar with a wooden pestle. Plantain or cocoyam may be added. There are several other versions of fufu in Africa and the Caribbean. There have been other versions of fufu which will fit better into the definition of dumplings. These are mostly common outside Africa where they originate. It is made by steaming cassava and plantain/cocoyam flour into thick starchy balls.
Tihlo - prepared from roasted barley flour - originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and spreading further south.
Souskluitjies are dumplings found in South Africa. They are a steamed sweet dumpling, sometimes made with plain flour and sometimes with the addition of dried fruits or other flavors. They are often served with a syrup flavored with cinnamon or a custard sauce.
South Africa has another kind of dumpling known as melkkos. These dumplings are formed by putting milk, one teaspoon at a time, into a dry flour mixture. The flour clings to the milk and forms dumplings, which are then boiled in a mixture of milk and butter. They are served hot and sprinkled with cinnamon sugar.
AMERICAN CUISINE
Several types of dumplings are popular in the United States. Bite-sized, hand-torn pieces of dough are cooked in boiling chicken broth along with a variety of vegetables to make the dish chicken and dumplings which is served as a thick soup. Chicken and dumplings is a popular comfort food in the Southern and Midwestern U.S.
Dumplings are often used as part of the regionally popular Burgoo stew.
The baked dumpling is popular in American cuisine. These sweet dumplings are made by wrapping fruit, frequently a whole tart apple, in pastry, then baking until the pastry is browned and the filling is tender. As an alternative to simply baking them, these dumplings are surrounded by a sweet sauce in the baking dish, and may be basted during cooking. Popular flavours for apple dumplings include brown sugar, caramel, or cinnamon sauces.
Boiled dumplings are made from flour to form a dough. A pot of boiling chicken or turkey broth is used to cook this dough. The thickness and the size of the dumplings is at the cook's discretion. The size does not affect the taste but the thickness does. It is optional to serve with the meat in the dish or on the side.
Dumplings can be made with eggs, milk, baking powder or even yeast, or just from flour and water. Rolled dumplings are rolled thin and cut into small pieces for cooking, while dropped dumplings are formed into small balls.
Tortilla dumplings are made by adding tortillas and fillings to a boiling pot of stock. Popular varieties of Southern dumplings include chicken dumplings, turkey dumplings, strawberry dumplings, apple dumplings, ham dumplings, and even butter-bean dumplings.
ASIAN CUISINE
CENTRAL ASIAN CUISINE
Manti (also manty or mantu) is a steamed dumpling in Central Asian and Chinese Islamic cuisine. It contains a mixture of ground lamb (or beef) spiced with black pepper, enclosed in a dough wrapper. Manti are cooked in a multi-level steamer (mantovarka) and served topped with butter, yogurt, sour cream, or onion sauce. These dumplings are popular throughout Central Asia, including Afghanistan, Kazakhstan, Kyrgyzstan, Tajikistan, Uzbekistan, Xinjiang region of China and India.
Chuchvara is a very small boiled dumpling typical of Uzbek and Tajik cuisine. Made of unleavened dough squares filled with meat, it is similar to the Russian pelmeni and the Chinese wonton, but in observance of the Islamic dietary rules, the meat filling is without pork. Chuchvara can be served in a clear soup or on their own, with vinegar or sauce based on finely chopped greens, tomatoes and hot peppers. Another popular way of serving chuchvara is topped with suzma (strained qatiq) or with smetana (sour cream), Russian-style.
CHINESE CUISINE
A common legend goes that dumplings were first invented in the era of the Three Kingdoms, around 225 AD. Zhuge Liang, a general and minister of Shu Han, dammed up a poison marsh on his southern campaign against the Nanman with dumplings instead of the heads that the Nanman used.The jiaozi (Chinese: 餃子/饺子) is a common Chinese dumpling which generally consists of minced meat and finely chopped vegetables wrapped into a piece of dough skin. The skin can be either thin and elastic or thicker. Popular meat fillings include ground meat (usually pork, but can instead be beef or chicken), shrimp, and even fish. Popular mixtures include pork with Chinese cabbage, pork with garlic chives, pork and shrimp with vegetables, pork with spring onion, garlic chives with scrambled eggs. Filling mixtures vary depending on personal tastes and region. Jiaozi are usually boiled, steamed or fried and continue to be a traditional dish eaten on Chinese New Year's Eve, the evening before Chinese New Year, and special family reunions. Particularly, in Northern China, people generally eat dumpling on the Winter Solstice (December 22 of each year), a custom signifying a warm winter. Extended family members may gather together to make dumplings, and it is also eaten for farewell to family members or friends. In Northern China, dumplings are commonly eaten with a dipping sauce made of vinegar and chili oil or paste, and occasionally with some soy sauce added in.
If dumplings are laid flatly on a pan, first steamed with a lid on and with a thin layer of water, then fried in oil after the water has been evaporated, they are called guotie (鍋貼/锅贴, sometimes called "potstickers"), as the Maillard reaction occurring on the bottom of the dumplings makes the skin crispy and brown. The same dumplings are called jiaozi if they are just steamed.
The wonton (雲呑/餛飩) is another kind of dumpling. It is typically boiled in a light broth or soup and made with a meatier filling. The skin wrapping for wontons is different—thinner and less elastic—than that used for jiaozi[citation needed]. Wontons are more popular in Southern China (Shanghai, Guangdong, Hong Kong etc.) whereas in Northern China, jiaozi are more popular. Jiaozi, wonton and potstickers are all wrapped differently.
Another type of Chinese dumpling is made with glutinous rice. Usually, the glutinous rice dumplings zongzi (粽子) are triangle or cone shaped, can be filled with red bean paste, Chinese dates or cured meat depending on region. Glutinous rice dumplings are traditionally eaten during the Duanwu Festival. Other types of dumplings would be soup dumplings, commonly referred to as xiaolongbao (小籠包/小笼包).
Chinese cuisine includes sweet dumplings. Tangyuan are smaller dumplings made with glutinous rice flour and filled with sweet sesame, peanut, red bean paste. Tangyuan may also be served without a filling. Tangyuan are eaten on the 15th day of Chinese New Year, or the Lantern Festival.
See also: dim sum (點心) for descriptions of several other kinds of dumplings such as har gow, fun guo, siew mai, Cha siu bao, lo mai gai and crystal dumplings.
INDIAN CUISINE
Indian cuisine features several dishes which could be characterised as dumplings:
Gujhia (Hindi) is a sweet dumpling made with wheat flour, stuffed with khoya. Bhajia are also dumplings sometimes stuffed with veggies and fruits.
Fara (Hindi) is also famous in North India which is very similar to dumplings. It is made of wheat flour with stuffing of lentils and similar delicacy.
Kachori (Hindi) is a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or Urad Dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chili powder, salt and other spices.
Karanji (Marathi, Oriya) or Kajjikayi (Kannada, Telugu) or Kanoli are fried sweet dumplings made of wheat flour and stuffed with dry or moist coconut delicacies. They are a popular dish among Maharastrians, Oriyas and South Indians.
Pitha (Bihari, Oriya, Bengali, Assamese) are stuffed savouries either made by steam or deep frying. A wide range of pithas are available in eastern and north eastern India.
Another dumpling popular in Western India and South India is the Modak (Marathi, Oriya) or Modhaka (Kannada) or Modagam (Tamil) or Sugiyan (Malayalam), Kudumu (Telugu) where the filling is made of fresh coconut and jaggery or sugar while the covering is steamed rice dough. It is eaten hot with ghee.
Kozhakkattai (Tamil) or Kadabu (Kannada), is another South Indian dish that can be sweet, salty or spicy. The outer shell is always steamed sticky rice dough. In the sweet version, a form of sweet filling made with coconuts, boiled lentils and jaggery is used, whereas in the salty version, a mixture of steamed cracked lentils, chillies and some mild spices is used.
Ada (Malayalam) is another South Indian dish from Kerala that is sweet. Scrapped coconut mixed with sugar or jaggery is enveloped between the spread rice-dough and steamed. Sweet version of Kozhakkattai is equally famous in Kerala.
Pidi (Malayalam) is another South Indian dish from Kerala that is usually eaten with chicken curry.
Samosa is another popular savoury snack eaten in the Indian Subcontinent and Iranian Plateau. It is a fried dumpling usually stuffed with mince, vegetables (mainly potatoes) and various other spices. Vegetarian variants of samosas, without the added mince stuffing, are also popular and are sold at most eateries or roadside stalls throughout the country.
INDONESIAN CUISINE
Indonesian fish dumplings served in peanut sauce is called Siomay. Other types of dumplings are called Pangsit (wonton), steamed, boiled, or fried, and often is used as complement of bakmi ayam or chicken noodle. Indonesian dumplings were influenced and brought by Chinese immigrants to Indonesia.
FILIPINO CUISINE
Similar to Indonesia, the Chinese have brought dumplings to the Philippines since Pre-colonial times. It is also called Siomai which is made from ground pork, beef, shrimp, among others, combined with extenders like green peas, carrots and the like which is then wrapped in wonton wrappers. It is either steamed or fried and is usually dipped in soy sauce with calamansi juice.
JAPANESE CUISINE
Dango (団子) is a sweet dumpling made from rice flour, similar to mochi. Dango is eaten year-round, but the different varieties are traditionally eaten in given seasons. Three to four dango are often served on a skewer.
Gyōza (ギョーザ/餃子) is the Japanese version of the Chinese jiaozi.
KOREAN CUISINE
Korean dumplings are called "mandu" (만두). They are typically filled with a mixture of ingredients, including ground pork, kimchi, vegetables, cellophane noodles, but there are very many variations. Mandu can be steamed, fried, or boiled. The dumplings can also be used to make a soup called mandu guk (soup)(만둣국).
MONGOLIAN CUISINE
Buuz
Khuushuur
NEPALI CUISINE
In Nepal, steamed dumplings known as momos (or momo-cha) are a popular snack, often eaten as a full meal as well. They are similar to the Chinese jiaozi or the Central Asian manti. The dish is native to Tibet and was brought to Nepal by the Newar traders of Kathmandu who were trading goods with Tibet before the 1930s. Many different fillings, both meat based and vegetarian are common. Kathmandu Valley, a popular destination for momos, has with time developed its own essence for this food that differentiates it from its Tibetan counterpart.
Momos can be both fried and steamed. Momos are usually served with a dipping sauce normally consisting of tomatoes and chillies as the base ingredient, from which numerous variations can be made. Momo soup is a dish that has steamed momos immersed in a meat broth. Momos that are pan fried after steaming first are known as kothey momo, and steamed momos served in a hot sauce are called C-Momo in Nepal. Momos can also be prepared by directly deep frying without steaming first. Momos are one of the most items on the menus of Nepalese restaurants not only in Nepal but also around the world with significant Nepali populations like India, USA, UK, Australia and some Middle Eastern and European countries.
CARIBBEAN AND LATIN AMERICAN CUISINE
GENERAL
Empanadas, whose stuffing, manufacture and types are numerous and varied, differ from traditional dumplings in that they are deep fried or steamed and excess dough is not cut off.
CARIBBEAN CUISINE
Dumplings are either pan fried using a simple recipe including all-purpose flour, water, and salt made into a thick dough before frying on a pan until golden brown, or boiled in a soup. The fried version is usually served with breakfast codfish as a side.
BARBADIAN CUISINE
In Barbados, dumplings differ from those in other Caribbean islands in that they are slightly sweetened. The dumplings may either be of the flour or cornmeal variety. The dough is flavoured with spice, cinnamon and nutmeg. Dumplings are often added with Bajan soup where they are boiled. When found in Stew food, they dumplings are steamed along with ground provision, salted meat, plantain and other ingredients which is served with gravy.
JAMAICAN CUISINE
Dumplings come in three forms in Jamaica, fried, boiled, and roasted. All are made with flour, white or wheat, and the white-floured dumplings are often mixed with a bit of cornmeal. These foods are often served with a variety of dishes like ackee and saltfish, kidneys, liver salt mackerel, etc. and often taste better when refried. A refried dumpling is an already boiled dumpling left over from previous cooking that is fried, which gives it a slightly crispy outer layer and a tender middle. A purely fried white flour dumpling (also known as a "Johnny Cake") is golden brown and looks a lot like buñuelos, often substituting the boiled dumpling, but it is mostly consumed as part of breakfast. Fried dumplings can be made with or without sugar. When mixed with sugar, cornmeal and baking powder and fried, this variation is called festival. This delicious variation goes well when served with fried fish, or any other traditional Jamaican home food.
It derived from the Akan cuisine of Bofrot, with the exclusion of vanilla and yeast. For Jamaican dumplings, however, sugar and butter is optional as there are various ways to make it in Jamaica.
BRAZILIAN CUISINE
In Brazil, there are pastels, coxinhas, and bolinhas de carne which are fried dumplings filled with chicken, pork or beef mixed with olives, onions and spices. It is common to eat these on the beach or after work with fruit smoothies, beer, or fruity alcoholic drinks known as batidas.
CHILEAN CUISINE
In Chile, there are pantrucas, a type of flat, elongated irregular dumplings flavoured with fresh parsley and served in soup.
PERUVIAN CUISINE
"Papas Rellenas" or stuffed potatoes consist of a handful of mashed potatoes (without the milk and butter) flattened in the palm of the hand and stuffed with a savoury combination of ingredients. The stuffing usually consists of sautéed meat (could be beef, pork or chicken), onions and garlic. They are all seasoned with cumin, aji, raisins, peanuts, olives and sliced or chopped hard boiled eggs. After stuffing a ball is formed, rolled over flour and deep fried in hot oil. The stuffed potatoes are usually accompanied by onion sauce consisting of sliced onions, lime juice, olive oil, salt, pepper and slices of fresh peppers. The same dish may also be made with seafood. In some countries, yuca purée is used as the starch component of these Latin American dumplings.
PUERTO RICAN CUISINE
In Puerto Rico, dumplings are made of grated tubers such as yuca and malanga with added calabaza, unripe bananas and plantains mixed with flour. This dumplings are a traditional part in Puerto Rican style pigeon pea soup. Olive oil and annatto are usually added and help the mix from turning brown. The dumplings are formed into small balls and are first cooked in olive oil before boiling. Once the dumplings are crispy on the outside, they are then boiled with added ingredients.
Another dumpling that originated in Puerto Rico is the pasteles, a dumpling made of grated root vegetables, squash, plantains, and unripe bananas. The masa is then mixed with milk and annatto oil, and they are stuffed with stewed pork, chick peas, olives, capers and raisins. They are then placed on a banana leaf, tied and then boiled. The origin of pasteles leads back to Natives on the island of Borikén. Pasteles are popular in the Dominican Republic, Hawaii, Trinidad and lately seen in Cuban cuisine.
EUROPEAN CUISINE
BRITISH AND IRISH CUISINE
Savoury dumplings made from balls of dough are part of traditional British and Irish cuisine. Traditionally dumplings are made from twice the weight of self raising flour to suet, bound together by cold water to form a dough and seasoned with salt and pepper. Balls of this dough are dropped into a bubbling pot of stew or soup, or into a casserole. They sit, partly submerged in the stew, and expand as they are half-boiled half-steamed for ten minutes or so. The cooked dumplings are airy on the inside and moist on the outside. The dough may be flavoured with herbs, or it may have cheese pressed into its centre.
After beef stew is finished, a pudding can be created by topping the dumplings and gravy with sugar.[citation needed]
The Norfolk dumpling is not made with fat, but from flour and a raising agent.[8] Cotswold dumplings call for the addition of breadcrumbs and cheese, and the balls of dough may be rolled in breadcrumbs and fried, rather than cooked in a soup or stew.[9] Vegetarian dumplings can be made with vegetable suet, a type of shredded vegetable fat. When sweetened with dried fruit and spices, dumplings can be boiled in water to make a dessert. In Scotland, this is called a clootie dumpling, after the cloth.
CENTRAL EUROPEAN CUISINE
Germany, Hungary, Austria, Czech Republic and Slovakia boast a large variety of dumplings, both sweet and savoury. A dumpling is called Kloß in Northern Germany, Knödel, Nockerl or Knöpfle in Southern Germany and Austria. These are flour dumplings, the most common dumplings, thin or thick, made with eggs and semolina flour, boiled in water. Meat dumplings (called Klopse or Klöpse in North-Eastern Germany, Knöpfle and Nocken in Southern Germany) contain meat or liver. Liver dumplings are frequent additions to soup. Thüringer Klöße are made from raw or boiled potatoes, or a mixture of both, and are often filled with croutons. Bread dumplings are made with white bread and are sometimes shaped like a loaf of bread, and boiled in a napkin, in which case they are known as napkin dumplings (Serviettenknödel).
Maultaschen are a Swabian (Baden-Württemberg) specialty food, consisting of an outer layer of pasta dough with a filling traditionally made of sausage meat, spinach, bread crumbs and onions and flavored with various spices. Similar in appearance to Italian ravioli, Maultaschen are usually larger, however, each Maultasche being about 8–12 cm across.
he only potato dumpling museum in the world, the Thüringer Kloßmuseum, is located in Germany, in the municipality of Heichelheim near Weimar.Halušky are a traditional variety of dumplings cooked in the Central and Eastern European cuisines (Czech Republic, Hungary, Poland, Romania, Serbia, Slovakia, and Ukraine). These aresmall lumps cut from a thick flour and egg batter and dropped into boiling water, similar to the German Spätzle, Knöpfle, or Knödel.
In Hungary, these dumplings are called galuska or nokedli. Sweet varieties called gombóc are made with flour and potato dough, which is wrapped around whole plums or apricots, and then boiled and rolled in hot buttered bread crumbs. Shlishkes or "Krumplinudli" are small boiled potato dumplings made from the same potato dough as the sweet plum dumplings, also rolled in hot buttered bread crumbs.
Bryndzové halušky, considered the Slovak national dish, are small potato dumplings without a filling, served with salty sheep's cheese on top. The same dumplings are also used to create a similar dish, strapačky. Also available are their related stuffed version called pirohy, usually filled with bryndza (bryndzové pirohy), quark cheese, potatoes, onions, cabbage, mushrooms, or meat.
In Czech cuisine dumplings have two main forms:
Knödel is called in Czech knedlík and in Slovakia knedliček. It can be either houskový (bread) or bramborový (potato) knödel. These dumplings are boiled in loaf shape and then cut in slices and are part of many Czech national dishes such as Vepřo knedlo zelo or Svíčková na smetaně.
Ovocné knedlíky (ball-shaped knedle) filled in with fruit: plums, strawberry, blueberry etc. Meal is completed on plate with grated quark, melted butter and powder sugar.
Idrijski žlikrofi are Slovenian dumplings, regionally located in the town of Idrija. They are made from dough with potato filling and have a characteristic form of a hat. Žlikrofi are made by a traditional recipe from the 19th century, but the source of the recipe is unknown due to lack of historical sources. The dish may be served as a starter or a side dish to meat based dishes. Žlikrofi were the first Slovenian food to be classified as a Traditional speciality guaranteed dish.
EASTERN EUROPEAN CUISINE
Pierogi of Poland and varenyky of Ukraine, Russia and Belarus are ravioli-like crescent-shaped dumplings filled with savoury or sweet filling. Varenyky are usually boiled or steamed. Pierogi are often fried after boiling.
"Little ears", variously called uszka in Poland, ushki (ушки) in Russia, vushka (вушка) in Ukraine, and vushki (вушкі) in Belarus, are folded ring-shaped dumplings similar in shape to Italian tortellini or Jewish kreplach. They are stuffed with meat or mushrooms and traditionally served in borshch or clear soup. In Romania, "little ears" (Romanian: urechiuşe) are also served in dumpling soup (supă de găluşte)
Kluski are a different variety of Polish dumplings.
Lithuanian dough dumplings are called koldūnai and virtiniai. Usually they are filled with meat or curd. One of the varieties is called Šaltanosiai and is made with blueberry filling. There are also potato dumplings called cepelinai or didžkukuliai, filled with meat or curd inside, served with soured cream. A similar dish exists in Belarus that is called klyocki (клёцкi).
Russian pelmeni are smaller than varenyky and made only of minced meat with addition of onions and spices. Sometimes the meat used is only beef, in other recipes is a mixture of beef with pork and/or mutton. Pelmeni should be juicy inside. They are unrelated to the pasta with which they are sometimes compared as it is a savoury main dish. They are usually boiled in water with spices and salt, or in meat bouillon, sometimes fried before serving. They are often served with plenty of sour cream.
An important difference between pelmeni, varenyky, and pierogi is the thickness of the dough shell—in pelmeni this is as thin as possible, and the proportion of filling to dough is usually higher.[11] Pelmeni are never served with a sweet filling, which distinguishes them from varenyky and pierogi, which sometimes are. Also, the fillings in pelmeni are usually raw, while the fillings of vareniki and pierogi are typically precooked.
The word pelmeni is derived from pel'n'an' (пельнянь) – literally "ear bread" in the native Finno-Ugric Komi, Udmurt, and Mansi languages. It is unclear when pelmeni entered the cuisines of the indigenous Siberian people and when they first appeared in Russian cuisine. One theory suggests pelmeni, or stuffed boiled dumplings in general, originated in Siberia, possibly a simplified adaptation of the Chinese Wonton (in some dialect is called Bāomiàn "包面"). Pelmeni are particularly good means of quickly preserving meat during long Siberian winter, especially eliminating the need to feed livestock during the long winter months.
The main difference between pelmeni and momos is their size—a typical pelmeni is about 2 to 3 centimetres (0.79 to 1.18 in) in diameter, whereas momos are often at least twice that size.
In Siberia, especially popular with the Buryat peoples are steamed dumplings called pozi (buuz in Mongolian, from Chinese: 包子; pinyin: bāozi). They are usually made with an unleavened dough, but are often encountered leavened. The traditional filling is meat, but the kind of meat and how it is processed varies. In Mongolia, mutton is favored, and is chopped rather than ground; pork and beef mixes are more popular in Russia.
Manti, samsa, chiburekki, and belyashi are all popular imported dumplings.
ITALIAN CUISINE
Ravioli and tortellini fit the basic definition of a dumpling: these are pockets of pasta enclosing various fillings (cheese, mushrooms, spinach, seafood, or meat). Instead of being made from a ball of dough, the dough is rolled flat, cut into a shape, filled with other ingredients, and then the dough is closed around the filling.
Gnocchi (Spanish: ñoquis, widely adopted in Argentina, Portuguese: nhoque, Slovene: Njoki) is a different kind of Italian dumpling. The word gnocchi literally means "lumps", and they are rolled and shaped from a mixture of egg with potato, semolina, flour, or ricotta cheese (with or without spinach). The lumps are boiled in water and served with melted butter, grated cheese, or other pasta sauces.
SCANDINAVIAN CUISINE
NORWAY
In Norway, dumplings have a vast variety of names, as the dialects differ substantially. Names include potetball, klubb, kløbb, raspeball, komle, kumle, kompe, kumpe, kodla, kudle, klot, kams, ball, baill, komperdøse, kumperdøse, kompadøs, ruter, ruta, raskekako, risk, klotremat, krumme and kromme. They are usually made from potatoes and various types of flour, and then boiled. Occasionally they are filled with bacon. In some areas it is common to serve the dumplings with syrup.
SWEDEN
In Sweden, potato dumplings of originally German origin[14] have several regional names, mainly depending on the type of flour used. When the potato is mixed with wheat flour, which is more common in southern Sweden, it is called kroppkaka. In Blekinge[15] and parts of the island of Öland, it is traditionally made from grated raw potato, which makes it greyish in colour, while on Gotland and in Småland it is predominantly made from mashed boiled potato, and is thus whiter in colour. The kroppkaka is usually filled with diced, smoked bacon and chopped, raw onion, and is often spiced with allspice.
When the potato is mixed with barley flour, which is traditional in northern Sweden, it is known as palt in Lapland, Västerbotten and Norrbotten, and as kams in Jämtland, Ångermanland and Medelpad. Originally, palt was eaten all over Sweden and was made from barley or rye flour alone, but during the 19th century, when potato was added and wheat became more common and inexpensive, the northern recipes retained the original name, while kroppkaka, which had always been the name used on Öland for the flour dumpling, became the name for the variant in southern Sweden.
Palt and kams is usually filled with diced, unsmoked bacon. However, sometimes fried bacon is served on the side of unfilled palt or kams, which then is known as flatpalt or flatkams, as the lack of filling makes it flatter. The most well-known palt variant is the Pitepalt from Piteå. In Dalarna, where the dish is known as klabbe, it is still made without potatoes and is never filled. Klabbe is instead served with diced bacon on the side.
A variant of palt is blodpalt, where pig, beef or reindeer blood is mixed into the dough. Other palt variants are leverpalt, with minced liver added to the dough, and njurpalt, with diced kidney mixed into the bacon filling. Blodpalt also existed across the country originally, and has been found in iron age graves in Halland.
The filled kroppkaka, palt or kams ball - as well as the flatter, unfilled flatpalt, flatkams and klabbe - is dropped into boiling salted water and cooked until it floats. It is traditionally served warm with melted butter and lingonberry jam, although in some parts of southern Sweden the melted butter is replaced by half cream (a mix of milk and cream) or a warm milk sauce, and in parts of northern Sweden the butter is replaced by a warm milk sauce spiced with messmör. Leftover kroppkaka is often served halved and fried.
Unfilled flour dumplings for use in soup are called klimp if the flour is wheat, but mjölpalt if the flour is barley or rye.
MIDDLE EASTERN CUISINE
ARABIC CUISINE
Asida
Kibbeh
Qatayef
Shishbarak
CAUCASIAN CUISINE
Meat-filled manti in Armenia are typically served with yogurt or sour cream, accompanied by clear soup. Mantapour is an Armenian beef soup with manta.
Boraki (Armenian: Բորակի) are a kind of Armenian fried dumplings. The main distinction of boraki is that the minced meat is pre-fried, the boraki are formed as small cylinders with an open top, the cylinders are lightly boiled in broth and then fried. Boraki are served garnished with yogurt and chopped garlic.
Dushbara (Azerbaijan: Düşbərə) is an Azeri soup with tiny lamb-filled dumplings.
Khinkali (Georgian: ხინკალი) are Georgian dumplings usually filled with spiced meat. herbs (usually coriander), onions, and garlic. Mushrooms, potatoes, or cheese may be used in place of meat. The khinkali is typically consumed first by sucking the juices while taking the first bite, in order to prevent the dumpling from bursting. The towns of Dusheti, Pasanauri and Mtskheta are particularly famous for their khinkali.
Mataz are dumplings in Circassian and some other Caucasian cuisines, closely related to manti. They typically consist of a spiced meat mixture, usually lamb or ground beef, with greens and onions, put in a dough wrapper, either boiled or steamed. Mushrooms, potatoes, or cheese may be used in place of meat.
JEWISH CUISINE
Kreplach
Kubbeh
Matzah ball
Knish
TURKISH CUISINE
Manti
WIKIPEDIA
1 can (16 oz) Old El Paso® refried beans
1 can (15 oz) tomato sauce
1 package (1 oz) Old El Paso® fajita seasoning mix
1 package (9 oz) frozen cooked Southwest-seasoned chicken breast strips, thawed
8 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed, drained
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix refried beans, tomato sauce and fajita seasoning mix. Stir in chicken.
2. Spread 1/2 cup of the bean mixture over bottom of baking dish. Arrange 4 tortillas, overlapping if necessary, in baking dish. Top with half of remaining bean mixture, half of the stir-fry vegetables and 1 cup of the cheese. Repeat layers with remaining tortillas, bean mixture, stir-fry vegetables and cheese.
3. Cover baking dish with foil. Bake 30 minutes. Uncover; bake 15 to 20 minutes longer or until hot and bubbly. Let stand 5 minutes before cutting.
High Altitude (3500-6500 ft): Bake covered 35 minutes. Uncover; bake 10 to 15 minutes longer.
Find more recipes at www.bettycrocker.com.
Refried black beans slathered between two large plain store-bought wraps made easy in the oven with a small layer of vegan cheese shreds, sliced black olives, and fresh tomato salsa with sliced sweet onion, chopped cilantro, and fresh lime juice.
You'll be amazed. They toast up crispy on the outside, yet chewy inside in about 5 - 10 minutes. Serve them topped with a little vegan sour cream, shredded lettuce, pickled jalapeños, and Frank's Red Sauce or your favourite hot taco sauce.
Go vegan is incredibly easy and never has to be boring or expensive. And since animals are sentient like us, going vegan is a moral obligation. Visit www.HowDoIGoVegan.com for all you need to know.
The last of the tortillas I made last weekend, made into a tostada topped with refried beans and thinly cut steak in a quick guisado of tomato, onion, garlic, Serrano peppers, and crema; plus queso fresco, pickled onions, etc. Still not even close to bored of tostadas. B+
Chicken Fajita Roll-Ups; Fat-free refried beans with Spanish rice, low-fat Mexican cheese blend and green onion; Grilled Mexican Street Corn; pan-fried plantains; salsa for the rice and beans
Yes, there is a lot of Cotija cheese on the corn, but that's really the best part anyway.
I had Chicken carnitas leftovers from our dinner at Señor Taco, so I had it for lunch. I added Iceberg lettuce, Tomato, Shredded cheese, Avocado and Sour cream.
Our house
Knoxville, Tennessee
Thursday, July 17th, 2025
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Today's offering to my hard working wife!
Mostly refries from the good ole fridge :all dressed up":
Haddock Fillets
Fried Potatoes
Fried Peppers
& a veggy Salad in waiting
This is a burrito that I cooked, styled and shot for the "Feed Me" column by Alex Witchel in the NY Times in mid-August. I had a great time shooting it and gave them 4 versions to choose from - this is the one that was printed. Burritos were a tough photographic task! I'll post 2 others over the coming days . . .
Chili Burrito from Tacoasis in Northfield Minnesota. Refried bean and beef burrito topped with Texas chili, sour cream, cheese, onion, tomato and lettuce. Best $5 ever spent!
Deliciousness factor of 10 out of 10
Tacoasis
1140 Highway 3 S, Northfield, MN 55057
I recently dropped in to Extreme Burrito, one of Pickering's newest restaurants. As the name suggests, they serve Mexican food, featuring tacos, burritos, quesadillas, and more. They even offer vegetarian meals and kids meals.
I munched on their Nachos Supreme, loaded with all kinds of delicious goodness. As good as it was, their Extreme Nachos, made with sweet potato waffle fries, was da bomb! It was so good!
With lots of items to choose from, I went with the Sirloin Steak Bowl, which featured slices of sirloin steak, Mexican rice, refried beans, fresh vegetables, guacamole, salsa, and more. It was delicious!
There are lots of choices for toppings, condiments, and more, to personalize your meal. Load up!
I was impressed with the food quality, flavours, many menu choices, and friendly service. I will definitely be back!
Extreme Burrito
Pickering, Ontario
The wrap has scambled eggs, refried beans and cheese. The polenta has corn and scallions and those are red currants in with the fruit!
First lunch after returning from vacation (I almost forgot to make it): Refried black bean and cheese burrito with avocado, tomatoes and carrot, grapes, blueberries and strawberries, sweet corn cake (ala El Torito Mix), salsa, sour cream, cilantro and lime wedges. (Also, barely shown, a really cool new spork that fits the lunch box)
I’ve been promising y’all an update on this for a while… I finally had the chance to try Blue Agave (in the former Pizza Hut) in Hernando last Friday. Obviously, since it was a Friday night, the place was fairly busy… although surprisingly, there were still plenty of free tables (something that was not the case at its parent restaurant La Siesta, which we admittedly tried to visit first only to see the number of people waiting, haha!). Nevertheless, the crowd was enough for me to only come out with two good interior shots, both of which you’re seeing here (one is inset bottom right).
The main goal, of course, was to see how much Blue Agave had altered the interior from its previous life as a Pizza Hut. The answer? Again, surprisingly: not much!
Thankfully, we got a very good seat right along the front wall of the building, overlooking the rest of the main dining room. You can see that the flooring has been replaced with that new faux wood stuff, and new booths have been installed as well. Jury’s out on the tables and chairs in the center; I’m not sure if those are new or not – but regardless, they are placed over the former home of Pizza Hut’s self-serve pizza and salad bars. Besides those changes… most everything else here is the same! It’s got a new coat of paint on it, but the bulkhead over those windows on the left of the shot are Pizza Hut leftovers (pun intended :P ). Likewise, the new “bar” up at the front of the restaurant is really just Pizza Hut’s front counter in disguise – with the same checkered tile pattern still present, even!
The inset photo is where things begin to get a bit tricky. It looks from my seat into the side dining room, which lines the right side wall of the building (same wall the entry door is on). It’s clear that much less work went into this room furnishings-wise, seeing as how those are indeed simply folding tables and chairs you see adorning the place! But looks can be deceiving: based on this photo, you can tell that there was a dividing wall somewhere approximately in the middle of that space, which has evidently now been completely removed. So I do think a fair amount of money *was* actually spent in this room, even if all that folding furniture doesn’t quite give off that impression!
As for the food itself? Sorry, but suffice it to say that my dad and I won’t be back :/ My mom had already separately eaten here with a friend of hers before my dad and I tried it… and she had told us she wasn’t that pleased with her meal. I ate her leftovers from that meal, though, and they were extremely good! So my dad and I gave the place a chance anyway. Unfortunately, we, too, weren’t impressed. The service was quick, I’ll give them that. And the cheese dip was good as normal. But the salsa, my dad says, was way too thin – and had no spice to make up for the lack of texture, to boot. He also didn’t care much for the texture of the beef he got or the soupiness of his refried beans. I, meanwhile, ordered shrimp with rice, which I normally get at La Siesta (the menus are virtually identical given that La Siesta owns this place). The shrimp was delicious, but the rice seemed kinda dry or overcooked, and the steamed vegetables also weren’t up to par with La Siesta’s usual quality.
As my dad told me after the meal, it’d be a different story if this were the only Mexican restaurant around. But when we have nearly 30 (!!) to choose from in DeSoto County – five of those in Hernando alone! – and we know that a good number of those are tried and true, there’s honestly no reason for us to come back here for subpar Mexican food. That said, I know for a fact that La Siesta does an awesome job at their place, and since they’re running Blue Agave, they can certainly push for better quality here… so here’s to hoping some positive changes are in this UTBAPH’s future.
(In the interest of fairness: the place seems to be getting only positive reviews so far on Google. Obviously, tastes vary between people, and this post in no way is meant to be a negative reflection on the restaurant…)
(c) 2018 Retail Retell
These places are public so these photos are too, but just as I tell where they came from, I'd appreciate if you'd say who :)
Shot this in a small town 18 km from the volcano, in Suchitlan, Mexico, near Colima. A year later I would sleep "en las faldas" of Fuego and hike to within 3 km of its cone.
For safety purposes, the Mexican government has evacuated many people who live near the mountain, though some small pueblitos of people exist.
The night before I hiked the volcano a few years back, I stayed in a humble "hotel" that was simply an outcropping of rooms rented mainly to volcano thrill seekers. Upon arriving after a long, semi-arduous, 12-hour journey by bus, I inquired about food.
"Well, there's an lady down the hill about a kilometer," the man said in Spanish, his face more weathered than his 75 or so years.
"I don't know her name, but she'll cook a good meal for you. Just ask in the streets for the woman that cooks."
And so I did. Not twenty minutes later, after inquiring with a handful of locals in the rain-slicked, volcanic-rock streets, I found 'la senora que cocina' -- "the woman that cooks."
She invited me in to her outdoor kitchen and offered me a seat. It was cool and misty, but a rustic wood-burning stove warmed the space. We chatted for ten minutes or so about life as she prepared a warm meal of fresh tortillas, a heaping portion of fresh veggies and a pile refried beans.
The next morning, at 6 a.m., the elderly man who rented me a room for the night came to my door and knocked.
"Son, time to get up," he said in Spanish.
And then the trip up the volcano began.
What a great trip. My hope is to return to "Fuego" soon (but it can't happen soon enough).
A link to a webcam showing the volcano: www.ucol.mx/volcan/imagen.htm