Polish Pierogi – Savory Dumplings Delicious Polish dumplings filled with potato and cheese or meat, boiled and pan-fried until golden, often topped with caramelized onions or sour cream. Ingredients (Makes ~20 pierogi): For the dough: • 2 cups all-purpose flour • 1 egg • ½ cup warm water • Pinch of salt For the filling: • 500g potatoes, boiled and mashed • 200g farmer’s cheese or ricotta • 1 onion, finely chopped and sautéed • Salt and pepper Instructions: 1. Mix flour, egg, water, and salt to form a smooth dough; rest 30 mins. 2. Combine mashed potatoes, cheese, sautéed onions, salt, and pepper for filling. 3. Roll dough thin, cut circles, fill with potato mixture, fold and seal edges. 4. Boil pierogi until they float, then optionally pan-fry in butter until golden. 5. Serve with sour cream or caramelized onions. Polish Tip: Pierogi can be sweet or savory—try with fruits or berries for dessert versions!

Slovak Bryndzové Halušky – Potato Dumplings with Sheep Cheese The national dish of Slovakia — soft potato dumplings mixed with tangy bryndza sheep cheese and topped with fried bacon. Ingredients (Serves 3): • 500g potatoes, grated • 150g all-purpose flour • 200g bryndza cheese (or feta as substitute) • 100g bacon, diced • Salt Instructions: 1. Mix grated potatoes with flour and a pinch of salt to form a sticky dough. 2. Drop small portions into boiling salted water; cook until dumplings float (\~3 mins). 3. Fry diced bacon until crispy. 4. Drain dumplings and mix with bryndza cheese. 5. Top with fried bacon and serve immediately. Slovak Tip: Serve with sour cream or chives for added flavor.

Beef and Parsley Dumplings Hearty Beef Stew with Fluffy Parsley Dumplings Ingredients: For the Beef Stew: 1.5 lbs (700g) stewing beef, cubed 2 tablespoons olive oil 1 onion, diced 2 cloves garlic, minced 2 carrots, sliced 2 celery stalks, sliced 2 tablespoons tomato paste 4 cups beef broth 1 teaspoon Worcestershire sauce 2 teaspoons fresh thyme leaves (or 1 tsp dried) Salt and black pepper to taste For the Parsley Dumplings: 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons unsalted butter, cold and cubed 1/4 cup chopped fresh parsley 1/2 cup milk Directions: Heat olive oil in a large pot over medium heat. Sear the beef until browned on all sides. Remove and set aside. In the same pot, add onion, garlic, carrots, and celery. Cook for 5 minutes until softened. Stir in tomato paste and cook for 2 minutes, then return beef to the pot. Pour in beef broth and Worcestershire sauce. Add thyme, salt, and pepper. Bring to a boil, then reduce to a simmer and cover. Cook for 1.5 to 2 hours, or until the beef is tender. To make dumplings, whisk flour, baking powder, and salt in a bowl. Cut in butter until the mix resembles coarse crumbs. Stir in parsley, then milk, just until combined. Drop spoonfuls of the dough onto the simmering stew (they will expand). Cover tightly and cook for 15 minutes without lifting the lid. Uncover and cook for another 5 minutes to firm up the dumplings. Serve hot, garnished with extra parsley if desired. Prep Time: 20 minutes | Cooking Time: 2 hours | Total Time: 2 hours 20 minutes Kcal: 450 kcal | Servings: 4 servings #beefstew #parsleydumplings #comfortfood #heartymeals #slowcooking #homemadefood #winterrecipes #onepotmeal #savorydishes #beefrecipes #dumplings #stewrecipes #freshparsley #easycomfortfood #fallrecipes #slowcookedbeef #rusticcooking #stovetopmeals #beefanddumplings #soulfood Cozy up with this rich and savory Beef Stew with Parsley Dumplings — tender beef, herby dumplings, and all the comfort you need in one pot!

German Schweinshaxe – Roasted Pork Knuckle A traditional Bavarian dish featuring pork knuckle slow-roasted until the skin is crispy and the meat tender, typically served with sauerkraut and potato dumplings. Ingredients (Serves 4): * 2 pork knuckles (about 1kg each) * Salt and pepper * 2 onions, quartered * 2 carrots, chopped * 500ml beer (lager or wheat beer) * 2 tbsp vegetable oil Instructions: 1. Score the skin of pork knuckles and rub with salt and pepper. 2. Roast knuckles in oven at 180°C (350°F) with onions and carrots, basting with beer every 30 minutes. 3. Roast for about 2–3 hours until skin is crisp and meat tender. 4. Serve with sauerkraut, potato dumplings, and mustard. German Tip: For extra crispy skin, increase oven temperature to 220°C (430°F) in the last 15 minutes.

German Sauerbraten – Marinated Pot Roast A traditional German pot roast marinated in a mixture of vinegar, wine, spices, and served with a rich gravy. Ingredients (Serves 4): * 1.5kg beef roast (rump or chuck) * 500ml red wine vinegar * 500ml red wine * 2 onions, sliced * 2 carrots, sliced * 5 cloves * 2 bay leaves * 10 peppercorns * 1 tbsp sugar * Salt and pepper Instructions: 1. Marinate beef with vinegar, wine, onions, carrots, cloves, bay leaves, peppercorns, salt, and sugar for 3–5 days in the fridge. 2. Remove beef and pat dry. Brown in a heavy pot. 3. Strain marinade and add to pot. Simmer covered for 2–3 hours until tender. 4. Remove meat, thicken sauce if needed, and serve sliced with gravy. German Tip: Serve with red cabbage and potato dumplings for an authentic meal.