dumpling

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Related to Potato dumplings: gnocchi, Potato pancakes

dump·ling

 (dŭmp′lĭng)
n.
1. A piece of dough, sometimes filled, that is cooked in liquid such as water or soup.
2. Sweetened dough wrapped around fruit, such as an apple, baked and served as a dessert.
3. Informal A short, chubby creature.

[Earlier dumplin, perhaps from dump, lump.]

dumpling

(ˈdʌmplɪŋ)
n
1. (Cookery) a small ball of dough cooked and served with stew
2. (Cookery) a pudding consisting of a round pastry case filled with fruit: apple dumpling.
3. informal a short plump person
[C16: dump-, perhaps variant of lump1 + -ling1]

dump•ling

(ˈdʌmp lɪŋ)

n.
1. a rounded mass of steamed and seasoned dough, often served in soups or stews.
2. a wrapping of dough enclosing fruit or a savory filling and steamed, baked, or fried.
3. a short, stout person.
[1590–1600; dump (of uncertain orig.) + -ling1]

dumpling

A small ball of dough, usually cooked and served with stew, or in a soup.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.dumpling - small balls or strips of boiled or steamed doughdumpling - small balls or strips of boiled or steamed dough
alimentary paste, pasta - shaped and dried dough made from flour and water and sometimes egg
gnocchi - (Italian) a small dumpling made of potato or flour or semolina that is boiled or baked and is usually served with a sauce or with grated cheese
matzah ball, matzo ball, matzoh ball - a Jewish dumpling made of matzo meal; usually served in soup
won ton, wonton - a Chinese dumpling filled with spiced minced pork; usually served in soup
2.dumpling - dessert made by baking fruit wrapped in pastry
afters, dessert, sweet - a dish served as the last course of a meal
apple dumpling - apples wrapped in pastry and baked
Translations
knedlík
melbollebolle
mykykokkare
knedlaknedl
gombócnokedligaluska
soîin eîa steikt hveitibolla
ダンプリング
만두
kukulis
ķiļķensklimpapelmenis
knedľa
klimp
ก้อนพุดดิ้ง
hamur yuvarıyuvarlak mantı
bánh bao

dumpling

[ˈdʌmplɪŋ] nboulette f (de pâte)

dumpling

n
(Cook) → Kloß m, → Knödel m
(inf: = person) → Dickerchen nt (inf)

dumpling

[ˈdʌmplɪŋ] n (Culin) → gnocco di pasta

dumpling

(ˈdampliŋ) noun
(a) thick pudding or ball of cooked dough. stewed beef and dumplings.

dumpling

عَجِينَةٌ مَسْلُوقَة knedlík melbolle Kloß ντάμπλινγκ albóndigas de masa, bola de masa que se come en sopas o guisos myky boulette knedla gnocco ダンプリング 만두 knoedel melbolle kluska bolinho cozido клецка klimp ก้อนพุดดิ้ง hamur yuvarı bánh bao 饺子
References in periodicals archive ?
The signature dish at the restaurant, Signature Gnocchi, consists of soft dough and potato dumplings is served with basil sauce, parmesan and croutons.
Fruity red wine, aromatic spices and fresh orange season the gravy and work wonders with the sweet potato dumplings.
Milk-based dishes feature heavily, including creamy soups and soft cheese and potato dumplings.
Hearty is usually the adjective of choice to describe this meal of potato dumplings with soft sheep's cheese (bryndza) often sprinkled with cooked bits of smoked pork fat or bacon.
The goulash, shaslik, sv'edf1'e8kov'e1 (braised sirloin) and potato dumplings (dumplings is to Eastern Europeans as rice is to Asians) were a few other dishes which represent the regionf0's flavours and diners can expect to find at the buffet.
Look for bags of the gnocchi -- small potato dumplings -- near ravioli and tortellini in the frozen food aisle.
The potato dumplings were cooked to a creamy consistency, which is usually hard to perfect as gnocchi tends to clump easily.
My Bubbe's weathered fingers expertly slicing paper-thin segments of cucumbers, which she would douse with sugar and paprika; her shlishkes, potato dumplings dripping with steam that my siblings and I impatiently snatched straight from the stovetop; her roast chicken so moist the skin slid off when you touched your fork to it.
Go on to try the Black Angus steak, the local specialty Jungbullen steak, home braised meat with cabbage and potato dumplings, Fried chicken breast or beef roulade, and end with traditional Saxon desserts such as Leipziger Quarkkaulchen (hung curd cheese dessert) or the Leipziger Lerche (pastry parcels filled with almonds, nuts and cherries).
Other signature dishes include pan-roasted scallops with mussel curry and mango, potato dumplings, mushroom and sun blush tomato ragu, and beef cooked for 13 hours in a water bath.
Recent items on its rotating menu included potato dumplings, osso buco, and beef stroganoff.