Dumplings
Pizokel
Switzerland
Small buckwheat dumplings scraped into boiling water, then fried with cabbage, bacon and mountain cheese.
Original eatfuls sticker artwork
What it is
A closer look at Pizokel.
Small buckwheat dumplings scraped into boiling water, then fried with cabbage, bacon and mountain cheese.
What to look for
Know it when you find it.
Buckwheat makes them grey-brown and nutty rather than pale. Served as a single-pan meal with plenty of browned butter.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Pizokel.
Switzerland
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Antigua and Barbuda
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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
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Anguilla
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Individual sweet potato and raisin dumplings, wrapped in greaseproof paper and foil, boiled until firm; a traditional Anguillan dessert
Upper Carniola, Slovenia
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Buckwheat flour dumplings filled with curd cheese, shaped like carp fish, from the Gorenjska region of Slovenia, served with buttered breadcrumbs.
Hungary
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Golden dumplings are yeast dough balls dipped in butter and a sugar-walnut mixture, baked, and served with custard.
Afghanistan
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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
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Thick flattened dough dumplings from Dagestan's Avar community, boiled alongside mutton and served in the rich broth with soured cream and garlic.