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- Kluski abstract "Kluski (singular: klusek or kluska) is a generic Polish name for all kinds of soft, mushy dumplings, usually without a filling. At times the word also refers to noodles and pasta as well, especially when they are served in soup. Kluski are distinct from pierogi and stand-alone pasta dishes. There are many different types of kluski, differing in basic ingredients and preparation method. Some of the most popular include: Kopytka (\"little hooves\") are prepared from mashed potatoes, flour, and eggs. They are similar to Italian gnocchi, differing mostly in shape, as they are supposed to resemble animal hooves. Kluski leniwe (\"lazy dumplings\") are sometimes called pierogi leniwe despite being a type of kluski rather than pierogi. They are made from fresh cheese (twaróg), flour, and eggs, and often sweetened with sugar. The name refers to easy and quick preparation from scratch, ideal for a \"lazy\" cook. The traditional shape is flat, cut diagonally into diamonds, with a slight check pattern on top. These are one of the few sweet varieties, especially when served to children, although there are savory recipes as well. Kluski śląskie (\"Silesian dumplings\") are round, flattened dumplings about the size of a large coin, made from mashed potatoes, potato flour, and eggs. Usually served with gravy, their distinctive feature is a small hole or dimple in the middle. Kluski czarne (\"black dumplings\"), also known as kluski żelazne (\"iron dumplings\") or kluski szare (\"gray dumplings\"), is a variety of kluski śląskie popular in Upper Silesia. In addition to mashed potatoes and flour, grated potatoes are added to the dough, giving it a distinctive color. In regions where these are popular, both white and black dumplings are served at the same meal. Kluski lane (poured noodles), a very thin variety formed by pouring watery batter made from eggs and flour into boiling water or directly into soup. Kluski kładzione (laid dumplings), a variety made from eggs, milk and flour, formed into a crescent-shaped forms by scraping the thick dough with the tip of a tablespoon and then laying the chunk onto boiling water. Soda water is sometimes added to the dough. Pyzy drożdżowe (yeast pyzy), also known as kluski drożdżowe (yeast dumplings), kluski na parze (steamed dumplings), or regionally kluchy z łacha (dumplings from a rag) or in Silesia buchty (not to be confused with a kind rolls of the same name), a variety popular mainly in Greater Poland, distantly related to Czech knedliky (from German Knödel). They differ from other varieties in being prepared from leavened, yeast dough and steamed rather than boiled. Often served with sweet toppings, such as melted butter and sugar, or a sauce from strawberries or plum powidła. Pyzy ziemniaczane (potato pyzy), the only variety of kluski with a filling, made from raw or mashed potatoes, flour and eggs. These are usually larger than other kluski, round, with either savory or sweet filling. When sweet, they are also called knedle, while savory ones vary wildly by the region and can be similar to Lithuanian Cepelinai.↑".
- Kluski country Poland.
- Kluski hasVariant Ground_meat.
- Kluski ingredient Dough.
- Kluski ingredientName "Unleavened dough".
- Kluski servingTemperature "Hot".
- Kluski wikiPageID "5413930".
- Kluski wikiPageLength "4394".
- Kluski wikiPageOutDegree "34".
- Kluski wikiPageRevisionID "697576796".
- Kluski wikiPageWikiLink Buchteln.
- Kluski wikiPageWikiLink Category:Dumplings.
- Kluski wikiPageWikiLink Category:Polish_cuisine.
- Kluski wikiPageWikiLink Category:Silesian_cuisine.
- Kluski wikiPageWikiLink Cepelinai.
- Kluski wikiPageWikiLink Dough.
- Kluski wikiPageWikiLink Dumpling.
- Kluski wikiPageWikiLink Flour.
- Kluski wikiPageWikiLink Gnocchi.
- Kluski wikiPageWikiLink Greater_Poland.
- Kluski wikiPageWikiLink Ground_meat.
- Kluski wikiPageWikiLink Italian_cuisine.
- Kluski wikiPageWikiLink Knedle.
- Kluski wikiPageWikiLink Knödel.
- Kluski wikiPageWikiLink Kopytka.
- Kluski wikiPageWikiLink Lithuania.
- Kluski wikiPageWikiLink Noodle.
- Kluski wikiPageWikiLink Pasta.
- Kluski wikiPageWikiLink Pierogi.
- Kluski wikiPageWikiLink Poland.
- Kluski wikiPageWikiLink Polish_language.
- Kluski wikiPageWikiLink Powidl.
- Kluski wikiPageWikiLink Quark_(dairy_product).
- Kluski wikiPageWikiLink Silesia.
- Kluski wikiPageWikiLink Silesian_cuisine.
- Kluski wikiPageWikiLink Silesian_dumplings.
- Kluski wikiPageWikiLink Spätzle.
- Kluski wikiPageWikiLink Upper_Silesia.
- Kluski wikiPageWikiLinkText "Kluski".
- Kluski wikiPageWikiLinkText "kluski".
- Kluski country Poland.
- Kluski course "Appetizer, main, dessert".
- Kluski mainIngredient Dough.
- Kluski name "Kluski".
- Kluski served "Hot".
- Kluski variations Ground_meat.
- Kluski wikiPageUsesTemplate Template:Dumplings.
- Kluski wikiPageUsesTemplate Template:Infobox_prepared_food.
- Kluski wikiPageUsesTemplate Template:Other_uses.
- Kluski wikiPageUsesTemplate Template:Refimprove.
- Kluski wikiPageUsesTemplate Template:Reflist.
- Kluski type "Appetizer, main, dessert".
- Kluski subject Category:Dumplings.
- Kluski subject Category:Polish_cuisine.
- Kluski subject Category:Silesian_cuisine.
- Kluski hypernym Name.
- Kluski type Food.
- Kluski type Food.
- Kluski type FunctionalSubstance.
- Kluski type Thing.
- Kluski type Q2095.
- Kluski comment "Kluski (singular: klusek or kluska) is a generic Polish name for all kinds of soft, mushy dumplings, usually without a filling. At times the word also refers to noodles and pasta as well, especially when they are served in soup. Kluski are distinct from pierogi and stand-alone pasta dishes. There are many different types of kluski, differing in basic ingredients and preparation method.".
- Kluski label "Kluski".
- Kluski sameAs Q1280741.
- Kluski sameAs Клёцкі.
- Kluski sameAs Kluski.
- Kluski sameAs Kluski.
- Kluski sameAs Kluski.
- Kluski sameAs Клецки.
- Kluski sameAs Kluski_(potrawa).
- Kluski sameAs m.0dkssk.
- Kluski sameAs Клёцки.
- Kluski sameAs Кльоцки.
- Kluski sameAs Q1280741.
- Kluski wasDerivedFrom Kluski?oldid=697576796.
- Kluski isPrimaryTopicOf Kluski.
- Kluski name "Kluski".