Chuchvara (ring-shaped, Central Asian lamp dumplings often compared to tortellini). Order them pan-friend, showered with dill and caramelized onion
Lunch-only vegetarian version filled with mushroom duxelles, pan-fried and anointed with chanterelles, lingonberries, and brown-butter foam.
Spaetzle enhanced with quark (tangy, curdless cottage cheese) and served like some ethereal form of mac 'n' cheese
Two distinct packets of egg pasta fused together. One side houses a gamy mince of rabbit meat, the other the soft white cheese from Emilia-Romagna called squacquerone.
pyzy z miesem. Two dense and spongy potato torpedoes about the size of small salamis filled with minced pork and topped with bacon
Casunziei. Fat half-moons filled with roasted beets and ricotta, sautéed in brown butter and sprinkled with pastry seeds
micro-meatball stuffed manti dressed with garlicky yogurt sauce, dried mint in butter and a dusting of sumac and paprika.
potato pelemi, boiled and then seared, covered beneath a blanket of smoked Gouda, and then served in a paper boat. Get them with the works.
Gyoza crammed with juicy pork and fragrant chives and serves them in the iron pan they're cooked in, tetsunabe style, under a cloak of untraditional but tonic ginger-scallion sauce.
Mitarashi Dango - traditional skewer of rice-flour balls painted with a sweet-and-salty soy-sauce glaze
Varenyky. Get them boiled and stuffed like Christmas geese with seasoned potato or with mix of sauerkraut and mushroom.
Located in a back room behind the You and Me cell-phone shop. The satchel-shaped momos (get beef and chive) doused in Tibetan chile sauce called sepen.
Mamaliga Trapeza. Dense cornmeal porridge formed into flat-bottom balls with a fleeting blandness that vanishes once they're mixed with sour cream, scrambled egg, Romanian feta and roast pork
