Best Boiled
Pot-au-feu is a classic French beef stew consisting of meat, vegetables, and aromatic seasonings. The dish typically includes beef cuts, marrow bones, carrots, turnips, leeks, and potatoes, which are simmered slowly in water to create a clear broth. It is considered a foundational dish of French cui...
Tangyuan are Chinese dumplings made primarily from glutinous rice flour, which gives them a soft, elastic texture when cooked. They may be served plain or filled with ingredients such as black sesame paste, sweetened red bean paste, or ground peanuts, usually in hot water or a sweet soup. Tangyuan a...
Papas con mojo is a traditional dish of the Canary Islands consisting of small potatoes boiled in heavily salted water until tender and wrinkled. The potatoes are traditionally served alongside mojo, a local sauce made from garlic, olive oil, vinegar, and chili peppers. Common variations include red...
Ukrainian varenyky are traditional crescent-shaped dumplings made from a simple unleavened dough of flour, water, and salt. In their popular potato variation, the dough is filled with a mixture of seasoned mashed potatoes and sautéed onions, though variations may also include farmer's cheese. The du...
Cepelinai are a type of large, stuffed potato dumpling widely recognized as the national dish of Lithuania. The dough is made by combining grated raw potatoes with mashed boiled potatoes, which gives the dumplings their characteristic chewy texture and grayish color. They are traditionally filled wi...
Kluski is a traditional Polish culinary category encompassing a wide variety of soft egg noodles and boiled dumplings. Made from a simple, often unleavened dough of flour, eggs, and water, these noodles typically feature an irregular, rustic shape. They are most commonly served alongside roasted mea...
Kartoffelknödel are boiled potato dumplings associated with German and Austrian cooking, particularly the cuisines of southern Germany and surrounding regions. Recipes use cooked potatoes, raw grated potatoes, or a combination of both, usually bound with potato starch or flour. The dumplings are com...
Pè byouk is a Burmese dish of boiled peas or beans, commonly associated with breakfast and street food in Myanmar. Yellow peas are cooked until tender and generally seasoned simply with salt and oil, producing a mild, filling accompaniment rather than a heavily spiced preparation. It may be eaten on...
Kluski Śląskie are traditional round potato dumplings originating from the Silesia region of Poland. They are made by combining boiled, mashed potatoes with potato starch and eggs to form a dough, which is then divided into small balls. Each dumpling is characterized by a distinct dimple or indentat...
Kopytka are Polish dumplings traditionally prepared from cooked mashed potatoes, flour, and often egg. The dough is rolled into ropes, cut diagonally into small pieces, and boiled until tender; the name means "little hooves" in Polish and refers to their characteristic shape. They may be served as a...
Kartoffelklöße are German potato dumplings served as a substantial side dish, especially with roasted or braised meats and gravy. Depending on the regional recipe, they may be prepared from cooked potatoes, raw grated potatoes, or a combination of both, which changes their color and texture. Some ve...
Black peas are dried whole peas simmered until soft and served with vinegar, a traditional street food of Lancashire, England, historically sold at bonfire night celebrations.
Cachelos are boiled Galician potatoes, typically of the local Galicia variety, served as a traditional accompaniment to pulpo a la gallega (octopus) in northwestern Spain.
