Dumplings
Canederli al grano saraceno (Buckwheat Dumplings)
Trentino-Alto Adige, Italy
Canederli al grano saraceno (Buckwheat Dumplings) is a named Italian dumpling from South Tyrol, pairing its characteristic shape or filling with a defining sauce, broth, or seasoning; the form distinguishes it from a generic version.
Original eatfuls sticker artwork
What it is
A closer look at Canederli al grano saraceno (Buckwheat Dumplings).
Canederli al grano saraceno (Buckwheat Dumplings) is a named Italian dumpling from South Tyrol, pairing its characteristic shape or filling with a defining sauce, broth, or seasoning; the form distinguishes it from a generic version.
What to look for
Know it when you find it.
Look for Canederli al grano saraceno (Buckwheat Dumplings) served hot in South Tyrol; check the named shape or filling, an al dente or tender bite, and the sauce or broth that defines the local form.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Canederli al grano saraceno (Buckwheat Dumplings).
Trentino-Alto Adige, Italy
Region-specific tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Afghanistan
Mantu
منتو
Thin dough parcels filled with minced beef and onion, steamed and served under garlic yoghurt, a tomato-lentil sauce and dried mint.
Antigua and Barbuda
Antiguan Sweet Dumpling
Ducana
Sweet dumpling of grated sweet potato and coconut, spiced with nutmeg and cinnamon, tied in a banana leaf and steamed; an Antiguan side dish and snack; often paired with saltfish; reflects the islands' skillful use of humble local ingredients; appearance similar to a tamale
Saint Kitts and Nevis
Anguillian Coconut Dumplings
Coconut Dumplings
Sweet dumplings made with flour, grated coconut, sugar, spices, coconut milk, and raisins, poached in water and served with condensed milk; a traditional Anguillan dessert
Anguilla
Sweet Potato Dumplings
Ducuna
Individual sweet potato and raisin dumplings, wrapped in greaseproof paper and foil, boiled until firm; a traditional Anguillan dessert
Upper Carniola, Slovenia
Ajdovi Krapi
Buckwheat flour dumplings filled with curd cheese, shaped like carp fish, from the Gorenjska region of Slovenia, served with buttered breadcrumbs.
Hungary
Golden Dumplings
Arany galuska
Golden dumplings are yeast dough balls dipped in butter and a sugar-walnut mixture, baked, and served with custard.
Afghanistan
Aushak
آشک
Dumplings filled with chopped gandana leek, boiled and served under garlic yoghurt and a minced-meat and split-pea sauce with dried mint.
North Caucasus, Russia
Avar khinkal
Авар хинкал
Thick flattened dough dumplings from Dagestan's Avar community, boiled alongside mutton and served in the rich broth with soured cream and garlic.