Dumplings
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Dumpling is a broad class of dishes that consist of pieces of
dough Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavenin ...
(made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour,
buckwheat Buckwheat (''Fagopyrum esculentum''), or common buckwheat, is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. The name "buckwheat" is used for several other species, such as ''Fagopy ...
or
potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Unit ...
es, and may be filled with meat,
fish Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of ...
,
tofu Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super f ...
, cheese,
vegetable Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, ...
s,
fruit In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particu ...
s or
sweets Candy, also called sweets (British English) or lollies (Australian English, New Zealand English), is a confection that features sugar as a principal ingredient. The category, called ''sugar confectionery'', encompasses any sweet confection, i ...
. Dumplings may be prepared using a variety of methods, including baking, boiling, frying,
simmering Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than ) and above poaching temperature (higher than ). To create a steady simmer, a liquid is brought to a boil, ...
or steaming and are found in many world cuisines. In the
United States The United States of America (U.S.A. or USA), commonly known as the United States (U.S. or US) or America, is a country primarily located in North America. It consists of 50 states, a federal district, five major unincorporated territori ...
in May 2015
National Day Calendar Marlo Anderson is a technology talk show A talk show (or chat show in British English) is a television programming or radio programming genre structured around the act of spontaneous conversation.Bernard M. Timberg, Robert J. Erler'' (201 ...
listed National Dumpling Day as held on September 26, annually.


African

Banku Banku may refer to, * Banku (dish) * Banku (call to prayer) * Banku, a character in the 2008 Hindi-language film Bhoothnath ''Bhoothnath'' () is a 2008 Indian Hindi-language supernatural comedy film written and directed by Vivek Sharma, s ...
and
kenkey Kenkey (''also known as kɔmi, otim, kooboo or dorkunu'') is a staple dish similar to sourdough dumplings from the Ga and Fante-inhabited regions of West Africa, usually served with pepper ''crudaiola'' and fried fish, soup or stew. Descri ...
are defined as dumplings in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal. Banku is boiled and requires continuous kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves.
Tihlo Tihlo ( ti, ቲህሎ) is a dish from the historical Agame province in Tigray and Akele Guzai province in Eritrea that consists of barley dough balls covered with meat and ''berbere'' based sauce often served as a snack. Tihlo is commonly consume ...
—prepared from roasted
barley Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley p ...
flour—originated in the
Tigray region The Tigray Region, officially the Tigray National Regional State, is the northernmost regional state in Ethiopia. The Tigray Region is the homeland of the Tigrayan, Irob, and Kunama people. Its capital and largest city is Mekelle. Tigray ...
of
Ethiopia Ethiopia, , om, Itiyoophiyaa, so, Itoobiya, ti, ኢትዮጵያ, Ítiyop'iya, aa, Itiyoppiya officially the Federal Democratic Republic of Ethiopia, is a landlocked country in the Horn of Africa. It shares borders with Eritrea to the ...
and is now very popular in Amhara as well and spreading further south. Souskluitjies are dumplings found in
South Africa South Africa, officially the Republic of South Africa (RSA), is the Southern Africa, southernmost country in Africa. It is bounded to the south by of coastline that stretch along the Atlantic Ocean, South Atlantic and Indian Oceans; to the ...
. They are a steamed sweet dumpling, sometimes made with plain flour and sometimes with the addition of dried fruits or other flavors. They are often served with a syrup flavored with cinnamon or a custard sauce.
South Africa South Africa, officially the Republic of South Africa (RSA), is the Southern Africa, southernmost country in Africa. It is bounded to the south by of coastline that stretch along the Atlantic Ocean, South Atlantic and Indian Oceans; to the ...
has another kind of dumpling known as melkkos. These dumplings are formed by putting
milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modula ...
, one teaspoon at a time, into a dry flour mixture. The flour clings to the milk and forms dumplings, which are then boiled in a mixture of milk and
butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condimen ...
. They are served hot and sprinkled with cinnamon sugar.
South Africa South Africa, officially the Republic of South Africa (RSA), is the Southern Africa, southernmost country in Africa. It is bounded to the south by of coastline that stretch along the Atlantic Ocean, South Atlantic and Indian Oceans; to the ...
also has a kind of dumpling-dough called
dombolo Dombolo, (also known as umbhako, ujeqe, dipapata in Setswana and rostile in Xhosa), is a traditional South African steamed bread. It is a popular staple food in many homes within South Africa. The bread is prepared in a container in a pot of boiling ...
, ujeqe or steam bread, which is very popular and common in South African cuisine.


Caribbean and Latin America

Empanadas An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and Iberian-influenced cultures around the world. The name comes from the Spanish (to bread, i.e., ...
, whose stuffing, manufacture and types are numerous and varied, differ from traditional dumplings in that they are deep fried, steamed, or oven baked, and excess dough is not cut off.


Bajan

In
Barbados Barbados is an island country in the Lesser Antilles of the West Indies, in the Caribbean region of the Americas, and the most easterly of the Caribbean Islands. It occupies an area of and has a population of about 287,000 (2019 estimate) ...
, dumplings differ from those in other Caribbean islands in that they are slightly sweetened. The dumplings may either be of the flour or cornmeal variety. The dough is flavoured with spices, cinnamon and
nutmeg Nutmeg is the seed or ground spice of several species of the genus ''Myristica''. ''Myristica fragrans'' (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, an ...
. Dumplings are often added with Bajan soup where they are boiled. When found in Stew food, the dumplings are steamed along with ground provision, salted meat,
plantain Plantain may refer to: Plants and fruits * Cooking banana, banana cultivars in the genus ''Musa'' whose fruits are generally used in cooking ** True plantains, a group of cultivars of the genus ''Musa'' * ''Plantaginaceae'', a family of flowerin ...
and other ingredients which is served with
gravy Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The gravy may be further coloured and flavoured with gravy salt (a simple mix of salt ...
.


Brazilian

In
Brazil Brazil ( pt, Brasil; ), officially the Federative Republic of Brazil (Portuguese: ), is the largest country in both South America and Latin America. At and with over 217 million people, Brazil is the world's fifth-largest country by area ...
, there are: * Pastéis, thin dough that can be stuffed with a variety of fillings, such as condimented ground beef, chicken, shrimp, mixed vegetables, cheese, or even sweets, then fried or baked. * , muffin-shaped dough stuffed primarily with chicken, cheese or seafood. *
Coxinha ''Coxinha'' (, ''little hickenthigh'') is a popular food in Brazil consisting of chopped or shredded chicken meat, covered in dough, molded into a shape resembling a teardrop, battered and fried. History ''Coxinhas'' were originally made wit ...
s, thick dough stuffed with chicken (could be described as a chicken
corn dog A corn dog (also spelled corndog) is a sausage (usually a hot dog) on a stick that has been coated in a thick layer of cornmeal batter and deep fried. It originated in the United States and is commonly found in American cuisine. History Newly ...
), and * bolinhas, which literally translates to 'little balls', can have meat (bolinhas de carne) or cheese (bolinhas de queijo) inside. All dumplings can vary of its original form with optional additions like olives, onions or spices. They are commonly served in parties. In some parts of Brazil like Rio it can be found in fast-food kiosks ('open restaurants', where there is no door to enter and you are served in a big counter) in the city or in parks, but it is very diffused through the territory, so you could find people who also eat these on the beach or after work with beer, fruity alcoholic drinks known as batidas, or non-alcoholic beverages like soda or refrescos (a sort of juice).


Caribbean

Dumplings are either pan fried using a simple recipe including all-purpose flour, water, and salt made into a thick dough before frying on a pan until golden brown, or boiled in a soup. The fried version is usually served with breakfast codfish as a side.


Chilean

In
Chile Chile, officially the Republic of Chile, is a country in the western part of South America. It is the southernmost country in the world, and the closest to Antarctica, occupying a long and narrow strip of land between the Andes to the east a ...
, there are
pantruca Pantruca, is a typical food of Chile made with flour. It is a type of dumpling whose dough is made with water, flour and a bit of oil, cut in irregular pieces and later mixed with vegetable soup Soup is a primarily liquid food, generall ...
s, a type of flat, elongated irregular dumplings flavoured with fresh parsley and served in soup. In Chiloé, a Chilean southern archipelago, one of the American regions potato is native from, traditional meal are "chapalele", "milcao", "chuchoca", "chuhuañe" and "vaeme". All of them made potato based, cooked or raw and sometimes mixed in different proportions of wheat flour, seasoned with lard. Some are flat and round filled with greaves and fried (milcao); flat boiled (chapaleles, milcaos), similar but bigger to "pantrucas or pancutras" or a roasted roll in a stick (chochoca). Size is one portion and regularly served as bread. Also are served with honey (mainly hot chapaleles, as dessert). In Chile also existing traditional "papas rellenas". Boiled potatoes and flour dough; meat, onion, some cumin filled and fried; served regularly with crystallized sugar over.


Haitian

In Haiti, ''doumbrey'' are elongated flour dumplings. They are made with flour and water, rolled, and boiled in water before being added to soups and stews.


Jamaican

Dumplings come in three forms in
Jamaica Jamaica (; ) is an island country situated in the Caribbean Sea. Spanning in area, it is the third-largest island of the Greater Antilles and the Caribbean (after Cuba and Hispaniola). Jamaica lies about south of Cuba, and west of His ...
, fried, boiled, and roasted. All are made with flour, white or wheat, and the white-floured dumplings are often mixed with a bit of cornmeal. These foods are often served with a variety of dishes like
ackee and saltfish Ackee and saltfish is the Jamaican national dish prepared with ackee and salted codfish. Background The ackee fruit (''Blighia sapida'') is the national fruit of Jamaica. It was imported to the Caribbean from Ghana before 1725 as 'Ackee' or ' ...
,
kidney The kidneys are two reddish-brown bean-shaped organs found in vertebrates. They are located on the left and right in the retroperitoneal space, and in adult humans are about in length. They receive blood from the paired renal arteries; blo ...
s,
liver The liver is a major organ only found in vertebrates which performs many essential biological functions such as detoxification of the organism, and the synthesis of proteins and biochemicals necessary for digestion and growth. In humans, it ...
,
salt mackerel Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantitie ...
, etc. and often taste better when refried. A refried dumpling is an already boiled dumpling left over from previous cooking that is fried, which gives it a slightly crispy outer layer and a tender middle. A purely fried white flour dumpling (also known as a "Johnny Cake") is golden brown and looks similar to a
buñuelo A ''buñuelo'' (; alternatively called ''boñuelo'', ''bimuelo'', ''birmuelo'', ''bermuelo'', ''bumuelo'', ''burmuelo'', or ''bonuelo''; ca, bunyol, ) is a fried dough fritter found in Spain, Latin America, and other regions with a historical co ...
, often substituting the boiled dumpling, but it is mostly consumed as part of breakfast. Fried dumplings can be made with or without sugar. One popular variation is the Jamaican Festival a cylindrical fried dumpling made with flour, sugar, cornmeal and baking powder. These slightly sweet dumplings are served with all types of traditional Jamaican home food, particularly as a complement to the sweet-and-sour escovitched fish, as well as
street food Street food is ready-to-eat food or drinks sold by a hawker, or vendor, in a street or at other public places, such as markets or fairs. It is often sold from a portable food booth, food cart, or food truck and is meant for immediate consumpt ...
.


Peruvian

"Papas Rellenas" or stuffed potatoes consist of a handful of mashed potatoes (without the milk and butter) flattened in the palm of the hand and stuffed with a savoury combination of ingredients. The stuffing usually consists of sautéed meat (could be beef, pork or chicken), onions and garlic. They are all seasoned with cumin, aji, raisins, peanuts, olives and sliced or chopped hard boiled eggs. After stuffing a ball is formed, rolled over flour and deep fried in hot oil. The stuffed potatoes are usually accompanied by onion sauce consisting of sliced onions, lime juice, olive oil, salt, pepper and slices of fresh peppers. The same dish may also be made with seafood. In some countries, yuca purée is used as the starch component of these Latin American dumplings.


Puerto Rican

In
Puerto Rico Puerto Rico (; abbreviated PR; tnq, Boriken, ''Borinquen''), officially the Commonwealth of Puerto Rico ( es, link=yes, Estado Libre Asociado de Puerto Rico, lit=Free Associated State of Puerto Rico), is a Caribbean island and unincorporated ...
, dumplings are made of grated tubers such as
yuca ''Manihot esculenta'', commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated ...
and malanga with added
calabaza Calabaza is the generic name in the Spanish language for any type of winter squash. Within an English-language context it specifically refers to what is also known as the West Indian pumpkin, a winter squash typically grown in the West Indies, t ...
, unripe bananas and plantains mixed with flour. These dumplings are a traditional part of Puerto Rican-style
pigeon pea The pigeon pea (''Cajanus cajan'') is a perennial legume from the family Fabaceae native to the Old World. The pigeon pea is widely cultivated in tropical and semitropical regions around the world, being commonly consumed in South Asia, South ...
soup. Olive oil and
annatto Annatto ( or ) is an orange-red condiment and food coloring derived from the seeds of the achiote tree ('' Bixa orellana''), native to tropical America. It is often used to impart a yellow or orange color to foods, but sometimes also for its f ...
are usually added and help the mix from turning brown. The dumplings are formed into small balls and are first cooked in olive oil before boiling. Once the dumplings are crispy on the outside, they are then boiled with added ingredients.
Alcapurria ''Alcapurria'' is a popular fritter dish from Puerto Rico. Origin It may have influence from Middle Eastern '' kibbeh'' as there is a significant amount of Lebanese and Armenian in San Juan. Preparation The dough surrounding the filling, the ...
is a popular fried street dumpling that resembles kibbeh. The dough is made from yautía, green banana, and lard and stuffed with meat. It's resembles a kibbeh. The pastel, a dumpling made from a ''
masa ''Masa'' (or ''masa de maíz'') (; ) is a maize dough that comes from ground nixtamalized corn. It is used for making corn tortillas, '' gorditas'', ''tamales'', '' pupusas'', and many other Latin American dishes. It is dried and powdered into ...
'' of grated root vegetables, squash, plantains, and unripe bananas, is greatly beloved here, especially around
Christmas Christmas is an annual festival commemorating the birth of Jesus Christ, observed primarily on December 25 as a religious and cultural celebration among billions of people around the world. A feast central to the Christian liturgical year ...
. The Puerto Rican variety has a tender, slightly wet consistency. The masa dough is mixed with milk and
annatto Annatto ( or ) is an orange-red condiment and food coloring derived from the seeds of the achiote tree ('' Bixa orellana''), native to tropical America. It is often used to impart a yellow or orange color to foods, but sometimes also for its f ...
mixed in oil or lard, then stuffed with stewed pork, chick peas, olives, capers or even raisins. The dumplings are then wrapped in a fragrant banana leaf, tied and then boiled or steamed. The origin of ''pasteles'' leads back to Natives on the island of Borikén. Pasteles are popular in the
Dominican Republic The Dominican Republic ( ; es, República Dominicana, ) is a country located on the island of Hispaniola in the Greater Antilles archipelago of the Caribbean region. It occupies the eastern five-eighths of the island, which it shares with ...
,
Hawaii Hawaii ( ; haw, Hawaii or ) is a state in the Western United States, located in the Pacific Ocean about from the U.S. mainland. It is the only U.S. state outside North America, the only state that is an archipelago, and the only state ...
,
Trinidad Trinidad is the larger and more populous of the two major islands of Trinidad and Tobago. The island lies off the northeastern coast of Venezuela and sits on the continental shelf of South America. It is often referred to as the southernmos ...
and lately seen in
Cuba Cuba ( , ), officially the Republic of Cuba ( es, República de Cuba, links=no ), is an island country comprising the island of Cuba, as well as Isla de la Juventud and several minor archipelagos. Cuba is located where the northern Caribbea ...
n cuisine.


Salvadoran

Pupusas A pupusa is a thick griddle cake or flatbread from El Salvador and Honduras, made with cornmeal or rice flour, similar to the Colombian and Venezuelan arepa. In El Salvador, it has been declared the national dish and has a specific day to ce ...
, a thick griddle cake or flatbread from El Salvador and Honduras, made with cornmeal or rice flour, similar to the Venezuelan and Colombian arepa. It is usually stuffed with one or more ingredients, which may include cheese (such as quesillo or cheese with loroco buds), chicharrón, squash, or refried beans. It is typically accompanied by curtido (a spicy fermented cabbage slaw) and tomato
salsa Salsa most often refers to: * Salsa (Mexican cuisine), a variety of sauces used as condiments * Salsa music, a popular style of Latin American music * Salsa (dance), a Latin dance associated with Salsa music Salsa or SALSA may also refer to: ...
, and is traditionally eaten by hand.


Venezuela

In the city of
El Callao Callao () is a Peruvian seaside city and region on the Pacific Ocean in the Lima metropolitan area. Callao is Peru's chief seaport and home to its main airport, Jorge Chávez International Airport. Callao municipality consists of the whole Call ...
, ''domplines'' are fried and made from
wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...
. Usually filled with curry chicken and cheese. There are usually present in the carnivals of
Calypso de El Callao The Venezuelan festival known in Spanish as Calypso de El Callao (calypso of El Callao) is held every year in Bolívar state, during carnival celebrations. It is a fusion of Trinidad and Tobago calypso music, Caribbean traditions and Venezuelan f ...
.


Central Asian

Manti (also ''manty'' or ''mantu'') is a steamed dumpling in
Central Asian Central Asia, also known as Middle Asia, is a region of Asia that stretches from the Caspian Sea in the west to western China and Mongolia in the east, and from Afghanistan and Iran in the south to Russia in the north. It includes the former S ...
and
Chinese Islamic cuisine Cuisine of Chinese Muslims (, Dungan: Чыңжән цаы or , Dungan: Ҳуэйзў цаы) is the cuisine of the Hui (ethnic Chinese Muslims) and other Muslims living in China such as Bonan, Dongxiang, Salar and Uyghurs as well as Dungans ...
. It contains a mixture of ground lamb (or beef) spiced with black pepper, enclosed in a dough wrapper. Manti are cooked in a multi-level steamer (''mantovarka'') and served topped with butter, yogurt, sour cream, or onion sauce. These dumplings are popular throughout Central Asia, including in
Afghanistan Afghanistan, officially the Islamic Emirate of Afghanistan,; prs, امارت اسلامی افغانستان is a landlocked country located at the crossroads of Central Asia and South Asia. Referred to as the Heart of Asia, it is bordere ...
,
Kazakhstan Kazakhstan, officially the Republic of Kazakhstan, is a transcontinental country located mainly in Central Asia and partly in Eastern Europe. It borders Russia to the north and west, China to the east, Kyrgyzstan to the southeast, Uzbeki ...
,
Kyrgyzstan Kyrgyzstan,, pronounced or the Kyrgyz Republic, is a landlocked country in Central Asia. Kyrgyzstan is bordered by Kazakhstan to the north, Uzbekistan to the west, Tajikistan to the south, and the People's Republic of China to the ea ...
,
Pakistan Pakistan ( ur, ), officially the Islamic Republic of Pakistan ( ur, , label=none), is a country in South Asia. It is the world's fifth-most populous country, with a population of almost 243 million people, and has the world's second-lar ...
,
Tajikistan Tajikistan (, ; tg, Тоҷикистон, Tojikiston; russian: Таджикистан, Tadzhikistan), officially the Republic of Tajikistan ( tg, Ҷумҳурии Тоҷикистон, Jumhurii Tojikiston), is a landlocked country in Centr ...
,
Uzbekistan Uzbekistan (, ; uz, Ozbekiston, italic=yes / , ; russian: Узбекистан), officially the Republic of Uzbekistan ( uz, Ozbekiston Respublikasi, italic=yes / ; russian: Республика Узбекистан), is a doubly landlocked co ...
, the
Xinjiang Xinjiang, SASM/GNC: ''Xinjang''; zh, c=, p=Xīnjiāng; formerly romanized as Sinkiang (, ), officially the Xinjiang Uygur Autonomous Region (XUAR), is an autonomous region of the People's Republic of China (PRC), located in the northwest ...
region in China and the
Caucasus The Caucasus () or Caucasia (), is a region between the Black Sea and the Caspian Sea, mainly comprising Armenia, Azerbaijan, Georgia (country), Georgia, and parts of Southern Russia. The Caucasus Mountains, including the Greater Caucasus range ...
. Chuchvara is a very small boiled dumpling typical of Uzbek and Tajik cuisine. Made of unleavened dough squares filled with meat, it is similar to the Russian pelmeni and the Chinese wonton, but in observance of the Islamic dietary rules, the meat filling is without pork. Chuchvara can be served in a clear soup or on their own, with vinegar or sauce based on finely chopped greens, tomatoes and hot peppers. Another popular way of serving chuchvara is topped with
suzma Strained yogurt, Greek yogurt, yogurt cheese, sack yogurt, or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive s ...
(strained
qatiq Qatiq is a fermented milk product from the Turkic countries. It is considered a more solid form of yogurt than '' ayran''.''Food on the Move'' (ed. by Harlan Walker). Oxford Symposium, 1997. . Page 245. In order to make qatiq, boiled milk is ...
) or with Smetana (dairy product), smetana (sour cream), Russian-style.


East Asian


Chinese

There is no unifying word for dumplings in Chinese. What are described as dumplings in English (e.g. the ''jiǎozi'', the ''wonton'', and the many steamed dumplings) are considered distinct from each other.


Jiaozi


= Overview

= The ''jiaozi, jiǎozi'' () is a common Chinese dumpling, which generally consists of minced meat and finely chopped vegetables wrapped into a piece of dough skin. The shape is likened to that of a human ear. In China dumplings usually refers to boiled dumplings. The skin can be either thin and elastic or thicker. There is even a statement that the skin of a dumpling determines the quality of the dumpling. Popular meat fillings include ground meat (usually pork, but can instead be beef or chicken), shrimp, and even fish. Popular mixtures include pork with Chinese cabbage, pork with garlic chives, pork and shrimp with vegetables, pork with spring onion, garlic chives with scrambled eggs. Filling mixtures will vary depending on personal tastes, region and season. According to region and season, ingredients can include oyster. Dumplings are usually boiled, steamed or fried and continue to be a traditional dish. Some people will place a coin or candy inside the dumpling in the hope of obtaining a fortune or having a sweet life, on Chinese New Year's Eve and special family reunions. In Northern China, dumplings are commonly eaten with a dipping sauce made of vinegar and chilli oil or paste, and occasionally with some soy sauce added in. However, ''baozi'' is ''not'' a type of ''jiaozi''.


= Traditions

= Jiaozi are served in Chinese families at different times of the year. In ancient times, Jiaozi were not very common and were treated as a luxurious food for the common people. People make Jiaozi to celebrate important festivals and dates. On the night of Chinese New Year's Eve, Jiaozi are usually served at the stroke of midnight after a big dinner. The name Jiaozi sounds similar to an old saying in Chinese which means “stepping into a new era” and thus carries the meaning when people eat them at the moment of New Year. The remaining Jiaozi are stored in the refrigerator and reboiled or fried for breakfast. Chinese people also eat Jiaozi on the 5th day after the Chinese New Year in the lunar calendar. There are many forbidden things to do in between the 5 days according to Chinese traditions. People eat Jiaozi on the 5th day, the last day of the New Year period, as a means to celebrate getting out of the forbidden traditions. On the first day of the hottest days of summer, Jiaozi mark the beginning of the harvest. When people’s storages are filled with harvested wheat, which is made into doughs and Jiaozi to celebrate the success of future harvesting. Particularly, in Northern China, people generally eat dumplings on the winter solstice in the hope of a warm winter. Extended family members may gather together to make dumplings, and it is also eaten at farewells to family members or friends.


= History

= According to legends, Jiaozi was invented in Eastern Han Dynasty between 150 CE, 150-219 CE by Zhang Zhongjing, who was a popular Chinese medicine practitioner. When Zhang returned to his hometown during a harsh winter, he saw many poor people suffering from frostbite in their ears due to the bad governing of the emperor. Using his knowledge of Chinese herbs and medicine, he mixed Chinese medicinal herbs that heat up bodies with lamb and chili in doughs, folded the doughs into the shape of ears, put them in boiling water, and gave them to the poor people. After eating the wrapped dough with herbs and drinking the soup, people’s frostbite heals quickly. In memory of his help to many people, eating Jiaozi became a tradition during the winter. Written records show that ''jiaozi'' became popular during the Southern and Northern dynasties (420 CE, 420–589 CE) in China, the earliest unearthed real ''jiaozi'' were found in Astana Cemetery dated between 499 CE and 640 CE.


Wonton

The ''wonton'' (Cantonese name) or hún dun in Mandarin (雲呑/餛飩) is another kind of dumpling. The shape is similar to Italian Tortellini, tortellino. It is typically boiled in a light broth or soup and made with a meat or shrimp filling. The skin wrapping for wontons is different—thinner and less elastic—than that used for jiaozi . Wontons are more popular in Southern China (Shanghai, Guangdong, Hong Kong etc.), whereas in Northern China, jiaozi are more popular. Jiaozi, wonton and potstickers are each wrapped differently. Baozi Baozi are a range of Chinese yeast-leavened buns with fillings inside of them. Baozi can be either salty or sweet depending on its fillings. Famous types of Baozi include Cha siu bao, Cha Sui Bao, Shengjian mantou, Shui Jian Bao and many others. Based on Legends, the filled Baozi was invented by Zhuge Liang, who made baozi and offered to a Chinese God for good luck of military operations. Tangbao Tangbao are Chinese dumplings that have soup in them, the most famous of these is the xiaolongbao (小籠包) from the Jiangnan region. Xiao Long Bao Xiao Long Bao, also known as soup dumplings are steamed dumplings from Jiangsu cuisine that originate in the Song Dynasty. They are prepared in a bamboo basket with either leavened or unleavened dough and are filled with minced pork and/or meat jelly filling.https://restaurantclicks.com/types-of-chinese-dumplings/ Our Guide to Popular Chinese Dumplings]


Other Chinese dumplings

Another type of Chinese dumpling is made with glutinous rice. Usually, the glutinous rice dumplings, zongzi (粽子), are triangle or cone shaped, can be filled with red bean paste, Chinese dates or cured meat depending on region. Glutinous rice dumplings are traditionally eaten during the Duanwu Festival. Chinese cuisine also include sweet dumplings. Tangyuan (food), Tangyuan (湯圓) are smaller dumplings made with glutinous rice flour and filled with sweet sesame, peanut, red bean paste. Tangyuan may also be served without a filling. Tangyuan are eaten on the 15th day of Chinese New Year, or the Lantern Festival. In Southern China, people will also eat the sweet dumplings (tangyuan) with shape angle on the top, in the Winter Solstice meaning the harvest in the coming year. See also: dim sum (點心) for descriptions of several other kinds of dumplings such as har gow, fun guo, Shumai, siew mai, Cha siu bao, lo mai gai and crystal dumplings.


Japanese

* Dango (団子) is a sweet dumpling made from rice flour, similar to mochi. Dango is eaten year-round, but the different varieties are traditionally eaten in given seasons. Three to four dango are often served on a skewer. * Gyoza, Gyōza (ギョーザ/餃子) is the Japanese version of the Chinese ''jiaozi''. * Nikuman (肉まん) is the Japanese variant of ''baozi''.


Korean

Korean cuisine, Korean dumplings are called ''mandu (food), Mandu'' (만두, 饅頭). It is considered that route through which dumplings were brought into Korea is through the Western Regions. The first dumplings in Korea are seen in the Hyowooyeoljeon(효우열전/孝友列傳) in Goryeosa (고려사, 高麗史), and it is said that they were made by a naturalized Khitan people, Khitan during the reign of King Myeongjong of Goryeo, Myeongjong of Goryeo. They are typically filled with a mixture of ingredients, including ground pork, kimchi, Galbi, Bulgogi, vegetables, Cellophane noodles, but there are very many variations. Mandu can be steamed, fried, or boiled. The dumplings can also be used to make a soup called mandu-guk (만둣국).


Mongolian

* Buuz (Бууз) are Mongolian steamed dumplings, generally made of dough, minced garlic and ground beef or ground Lamb and mutton, mutton. Originally one of the main festival foods during the Tsagaan Sar, Mongolian Lunar New Year, but now widely eaten all year round. * Khuushuur (хуушууp) are the deep-fried version of buuz. Commonly eaten during the national festival Naadam. * Bansh are smaller version of Buuz. Bansh can be steamed, fried, or boiled in a milk tea or a soup.


European


British and Irish

Savoury dumplings made from balls of dough are part of traditional British cuisine, British and Irish cuisine. Traditionally dumplings are made from twice the weight of self raising flour to tallow, bound together by cold water to form a dough and seasoned with salt and pepper but can also be made using self-raising flour and butter. Balls of this dough are dropped into a bubbling pot of stew or soup, or into a casserole. They sit, partly submerged in the stew, and expand as they are half-boiled half-steamed for ten minutes or so. The cooked dumplings may be airy on the inside and moist on the outside. The dough may be flavoured with herbs, or it may have cheese pressed into its centre. The Norfolk dumpling is not made with fat, but from flour and a raising agent. Cotswold dumplings call for the addition of breadcrumbs and cheese, and the balls of dough may be rolled in breadcrumbs and fried, rather than cooked in a soup or stew. Vegetarian dumplings can be made with vegetable suet, a type of shredded vegetable fat. When sweetened with dried fruit and spices, dumplings can be boiled in water to make a dessert. In Scotland, this is called a ''clootie dumpling'', after the cloth.


France

Raviole du Dauphiné (in English, 'Dauphiné ravioli') are a type of France, French dumpling. The regional specialty consists of two layers of pasta made out of tender wheat flour, eggs, and water, surrounding a filling of Comté cheese, Comté or Emmental cheese, cottage cheese made of cow's milk, butter and parsley. They are usually associated with the historic region of Dauphiné in South-Central France.


Central and East European

German cuisine, Germany, Polish cuisine, Poland, Romanian cuisine, Romania, Austrian cuisine, Austria, the Czech Republic and Slovakia boast a large variety of dumplings, both sweet and savoury. A dumpling is called Klöße, Kloß in northern Germany, Knödel, Nockerl or Knöpfle in southern Germany and Austria, and Kluski in Poland. These are flour dumplings, the most common dumplings, thin or thick, made with eggs and semolina flour, boiled in water. Meat dumplings (called Klopse or Klöpse in north-eastern Germany, Knöpfle and Nocken in southern Germany) contain meat or liver. Liver dumplings are frequent additions to soup. Thüringer Klöße are made from raw or boiled
potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Unit ...
es, or a mixture of both, and are often filled with croutons. Bread dumplings are made with white bread and are sometimes shaped like a loaf of bread, and boiled in a napkin, in which case they are known as ''napkin dumplings'' (Serviettenknödel). Potato dumplings, known as ''Kartoffelklöße'', are common in Bavaria, Thuringia, and the Rhineland areas, but they are also consumed all over the country. They generally consist of a combination of cooked and raw potatoes that are cooked in a salted water or pan-seared in butter. A Thuringian type of potato dumplings called ''Thüringer Klöße'', is made with potatoes and bread and is a common variation of potato dumplings. ''Kartoffelklöße'' are often served alongside roasted and braised meats, sauerbraten and sauerkraut, goulash and Roulade, ''rouladen''. Maultaschen are a Swabian (Baden-Württemberg) specialty food, consisting of an outer layer of pasta dough with a filling traditionally made of sausage meat, spinach, bread crumbs and onions and flavored with various spices. Similar in appearance to Italian ravioli, Maultaschen are usually larger, however, each Maultasche being about 8–12 cm (3-5 inches) across. The only potato dumpling museum in the world, the Thüringer Kloßmuseum, is located in Germany, in the municipality of Heichelheim near Weimar. Halušky are a traditional variety of dumplings cooked in the Central and Eastern European cuisines (Czech cuisine, Czech Republic, Hungarian cuisine, Hungary, Romanian cuisine, Romania, Serbian cuisine, Serbia, Slovak cuisine, Slovakia, and Ukrainian cuisine, Ukraine). These are small lumps cut from a thick flour and egg batter and dropped into boiling water, similar to the German Spätzle, Knöpfle, or Knödel. In Hungary and Romania, the dumplings usually contain plums or cottage cheese and are called in Hungarian ''szilvás gombóc'', Romanian ''galusca cu prune'', or ''túrógombóc (Hun)'', ''coltunasi cu branza (Rom)'', depending on the filling. Sweet dumplings are either pre powdered, or dredged with sugar when a sweeter taste is needed. In Hungary, dumplings are called ''gombóc'' and in Austria "Zwetschgenknödel". Sweet varieties called ''gombóc'' are made with flour and potato dough, which is wrapped around whole plums or apricots, and then boiled and rolled in hot buttered bread crumbs. Shlishkes or "Krumplinudli" are small boiled potato dumplings made from the same potato dough as the sweet plum dumplings, also rolled in hot buttered bread crumbs. ''Bryndzové halušky'', considered the Slovak national dish, are small potato dumplings without a filling, served with salty sheep's cheese on top. The same dumplings are also used to create a similar dish, ''strapačky''. Also available are their related stuffed version called Pierogi, pirohy, usually filled with bryndza (''bryndzové pirohy''), quark cheese, potatoes, onions, cabbage, mushrooms, or meat. In Czech cuisine dumplings have two main forms: * Knödel is called in Czech ''cz:knedlík, knedlík'' and in Slovak cuisine, Slovakia ''knedľa''. It can be either ''houskový'' (bread) or ''bramborový'' (potato) knödel. These dumplings are boiled in loaf shape and then cut in slices and are part of many Czech national dishes such as cz:Vepřo knedlo zelo, Vepřo knedlo zelo or Svíčková, Svíčková na smetaně. * ''Ovocné knedlíky'' (ball-shaped knedle) filled in with fruit: plums, strawberry, blueberry etc. Meal is completed on plate with grated Quark (dairy product), quark, melted butter and powder sugar. ''Idrijski žlikrofi'' are Slovenian dumplings, regionally located in the town of Idrija. They are made from dough with potato filling and have a characteristic form of a hat. Žlikrofi are made by a traditional recipe from the 19th century, but the source of the recipe is unknown due to lack of historical sources. The dish may be served as a starter or a side dish to meat based dishes. Žlikrofi were the first Slovenian food to be classified as a Protected Geographical Status, Traditional speciality guaranteed dish. Pierogi of Poland and varenyky of Ukraine are ravioli-like crescent-shaped dumplings filled with savoury or sweet filling. Varenyky are usually boiled or steamed. Pierogi are often fried after boiling. "Little ears", variously called in Poland, (ушки) in Russia, (вушка) in Ukraine, and (вушкі) in Belarus, are folded ring-shaped dumplings similar in shape to tortellini, Italian tortellini or kreplach, Jewish kreplach. They are stuffed with meat or mushrooms and traditionally served in borscht, borshch or clear soup. In Romanian cuisine, Romania, "little ears" ( ro, urechiuşe) are also served in dumpling soup (''supă de găluşte'') Lithuanian cuisine, Lithuanian dough dumplings are called and . They are usually filled with meat or curd. One of the varieties is called , "cold nosed ones", and is made with blueberry filling. There are also potato dumplings called or , filled with meat or curd inside, served with soured cream. A similar dish exists in Belarus that is called (клёцкі). Russian pelmeni are smaller than varenyky and made only of minced meat with addition of onions and spices. Sometimes the meat used is only beef, in other recipes is a mixture of beef with pork or mutton, while in Siberia the filling often includes venison. Pelmeni should be juicy inside. They are unrelated to the pasta with which they are sometimes compared as it is a savoury main dish. They are usually boiled in water with spices and salt, or in meat bouillon, sometimes fried before serving. They are often served with plenty of sour cream. An important difference between pelmeni, varenyky, and pierogi is the thickness of the dough shell — in pelmeni this is as thin as possible, and the proportion of filling to dough is usually higher. Pelmeni are never served with a sweet filling, which distinguishes them from varenyky and pierogi, which sometimes are. Also, the fillings in pelmeni are usually raw, while the fillings of ''vareniki'' and ''pierogi'' are typically precooked. The word ''pelmeni'' is derived from ''pel'n'an (пельнянь) – literally "ear bread" in the Uralic Komi language, Komi, Udmurt language, Udmurt and Mansi language, Mansi languages. It is unclear when pelmeni entered the cuisines of the indigenous peoples of Siberia, indigenous Siberian people and when they first appeared in Russian cuisine. One theory suggests pelmeni, or stuffed boiled dumplings in general, originated in Siberia, possibly a simplified adaptation of the Chinese Wonton (in some dialect is called Bāomiàn "包面"). Pelmeni are particularly good means of quickly preserving meat during long Siberian winter, especially eliminating the need to feed livestock during the long winter months. The main difference between pelmeni and Momo (dumpling) is their size—a typical pelmeni is about in diameter, whereas momo are often at least twice that size. In Siberia, especially popular with the Buryats, Buryat peoples are steamed dumplings called ''pozi'' (buuz in Mongolian language, Mongolian, from ). They are usually made with an unleavened dough, but are often encountered leavened. The traditional filling is meat, but the kind of meat and how it is processed varies. In Mongolia, mutton is favored, and is chopped rather than ground; pork and beef mixes are more popular in Russia. Manti, samosa, samsa, chiburekki, and belyashi are all popular imported dumplings.


Cypriot

In Cypriot cuisine, dumplings are called ravioli ("ραβιολες") and are pasta that contains the Cypriot cheese "halloumi" ("Χαλούμι"). They look like some types of Italian ravioli.


Italian

Filled pastas such as ravioli and tortellini fit the basic definition of a dumpling: these are pockets of pasta enclosing various fillings (cheese, mushrooms, spinach, seafood, or meat). Instead of being made from a ball of dough, the dough is rolled flat, cut into a shape, filled with other ingredients, and then the dough is closed around the filling. Gnocchi is a different kind of Italian dumpling. The word ''gnocchi'' literally means "lumps", and they are rolled and shaped from a mixture of egg with potato, semolina, flour, or Ricotta, ricotta cheese (with or without spinach). The lumps are boiled in water and served with melted butter, grated cheese, or other pasta sauces. Gnocchi are frequently added to soup.


Maltese

Maltese ravioli () are pockets of pasta filled with ricotta cheese. and are pockets of dough that can be filled with a variety of fillings, usually ricotta () or mashed peas.


Scandinavian


Norwegian

In Norwegian cuisine, dumplings have a vast variety of names, as the dialects differ substantially. Names include ''potetball'', ''klubb'', ''kløbb'', ''raspeball'', ''komle'', ''kumle'', ''kompe'', ''kumpe'', ''kodla'', ''kudle'', ''klot'', ''kams'', ''ball'', ''baill'', ''komperdøse'', ''kumperdøse'', ''kompadøs'', ''ruter'', ''ruta'', ''raskekako'', ''risk'', ''klotremat'', ''krumme'' and ''kromme''. They are usually made from crushed potatoes mixed with various types of flour, often with an emphasis on barley and wheat. In some local recipes the potatoes are dehydrated, while in others there is a mixture of raw and boiled potatoes. Occasionally they are filled with salted pork. Depending on local tradition, dumplings can be sided with syrup, lingonberry jam, Rutabaga, swede and often meat if the dumplings does not have meat filling. Leftovers are often fried in butter and served with granulated sugar. One distinct variety particular to Møre og Romsdal is ''blandaball'' (lit. mixed ball), where equal parts potatoes and fish are used. The fish is commonly Pollachius pollachius, pollack or haddock.


Swedish

In Swedish cuisine, potato dumplings of originally German origin have several regional names, mainly depending on the type of flour used. When the potato is mixed with wheat flour, which is more common in southern Sweden, it is called ''kroppkaka''. In Blekinge and parts of the island of Öland, it is traditionally made from grated raw potato, which makes it greyish in colour, while on Gotland and in Småland it is predominantly made from mashed boiled potato, and is thus whiter in colour. The ''kroppkaka'' is usually filled with diced, smoked bacon and chopped, raw yellow onion, onion, and is often spiced with allspice. When the potato is mixed with
barley Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley p ...
flour, which is traditional in northern Sweden, it is known as ''palt'' in Lapland (Sweden), Lapland, Västerbotten and Norrbotten, and as ''kams'' in Jämtland, Ångermanland and Medelpad. Originally, ''palt'' was eaten all over Sweden and was made from barley or rye flour alone, but during the 19th century, when potato was added and wheat became more common and inexpensive, the northern recipes retained the original name, while ''kroppkaka'', which had always been the name used on Öland for the flour dumpling, became the name for the variant in southern Sweden. ''Palt'' and ''kams'' is usually filled with diced, unsmoked bacon. However, sometimes fried bacon is served on the side of unfilled ''palt'' or ''kams'', which then is known as or , as the lack of filling makes it flatter. The most well-known ''palt'' variant is the Pitepalt from Piteå. In Dalarna, where the dish is known as ''klabbe'', it is still made without potatoes and is never filled. ''Klabbe'' is instead served with diced bacon on the side. A variant of ''palt'' is ''blodpalt'', where pig, beef or reindeer blood is mixed into the dough. Other ''palt'' variants are , with minced liver added to the dough, and , with diced kidney mixed into the bacon filling. ''Blodpalt'' also existed across the country originally, and has been found in Iron Age graves in Halland. The filled ''kroppkaka'', ''palt'' or ''kams'' ball – as well as the flatter, unfilled , and – is dropped into boiling salted water and cooked until it floats. It is traditionally served warm with melted
butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condimen ...
and lingonberry jam, although in some parts of southern Sweden the melted butter is replaced by half cream (a mix of milk and cream) or a warm milk sauce, and in parts of northern Sweden the butter is replaced by a warm milk sauce spiced with messmör. Leftover ''kroppkaka'' is often served halved and fried. Unfilled flour dumplings for use in soup are called ''klimp'' if the flour is wheat, but ''mjölpalt'' if the flour is barley or rye.


Middle Eastern


Arabic

* Asida * Kibbeh * Qatayef * Shishbarak * Gabout, ( ar, قبوط) stuffed flour dumplings in a thick meat stew.


Caucasian

Meat-filled manti (dumpling)#In Armenian and Turkish cuisines, manti in Armenian cuisine, Armenia are typically served with yogurt or sour cream, accompanied by clear soup. ''Mantapour'' is an Armenian beef soup with manta. ''Boraki'' ( hy, Բորակի) are a kind of Armenian fried dumplings. The main distinction of ''boraki'' is that the minced meat is pre-fried, the boraki are formed as small cylinders with an open top, the cylinders are lightly boiled in broth and then fried. Boraki are served garnished with yogurt and chopped garlic. ''Dushbara'' (Azerbaijan: Düşbərə) is an Azerbaijani cuisine, Azeri soup with tiny lamb-filled dumplings. ''Mataz'' are dumplings in Circassian cuisine, Circassian and some other Caucasian cuisines, closely related to Manti (dumpling), manti. They typically consist of a spiced meat mixture, usually lamb or ground beef, with greens and onions, put in a dough wrapper, either boiled or steamed. Mushrooms, potatoes, or cheese may be used in place of meat. Khinkali ( ka, ხინკალი) are Georgian cuisine, Georgian dumplings which originated in the mountain regions of Pshavi, Mtiuleti, and Khevsureti. Varieties of khinkali spread from there across different parts of the
Caucasus The Caucasus () or Caucasia (), is a region between the Black Sea and the Caspian Sea, mainly comprising Armenia, Azerbaijan, Georgia (country), Georgia, and parts of Southern Russia. The Caucasus Mountains, including the Greater Caucasus range ...
, now the towns of Dusheti, Pasanauri and Mtskheta are particularly famous for their khinkali. The fillings of khinkali vary with the area. The original recipe consists of only minced meat (lamb or beef and pork mixed), onions, chili pepper, salt and cumin. Modern recipes use herbs like parsley and coriander. In Muslim-majority areas the use of beef and lamb is more prevalent. Mushrooms, potatoes, or cheese may be used in place of meat. The khinkali is typically consumed first by sucking the juices while taking the first bite, in order to prevent the dumpling from bursting.


Jewish

* Kreplach * Matzah ball * Knish * Kubbe


Turkish

* Manti (dumpling)#In Armenian and Turkish cuisines, Manti


South Asian


Indian

Indian cuisine features several dishes which could be characterised as dumplings: * Ada (Malayalam language, Malayalam) is a sweet South Indian dish from Kerala. Scraped coconut mixed with sugar or jaggery is enveloped between the spread rice-dough and steamed. The sweet version of kozhakkattai is equally famous in Kerala. * Bhajia are dumplings sometimes stuffed with vegetables and fruits. * Fara (Hindi) is famous in North India and is very similar to dumplings. It is made of wheat flour with stuffing of lentils and similar delicacies. * Gujia, Gujhia (Hindi) is a sweet dumpling made with wheat flour, stuffed with khoya. * Kachori (Hindi) is a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or urad dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chili powder, salt and other spices. * Karanji (Marathi cuisine, Marathi, Oriya cuisine, Oriya) or Kajjikayi (Kannada language, Kannada, Telugu cuisine, Telugu) or kanoli are fried sweet dumplings made of wheat flour and stuffed with dry or moist coconut delicacies. They are a popular dish among Maharashtra, Maharastrians, Oriyas and South Indians. * Kozhakkattai (Tamil) or kadabu (Kannada), is another South Indian dish that can be sweet, salty or spicy. The outer shell is always steamed sticky rice dough. In the sweet version, a form of sweet filling made with coconuts, boiled lentils and jaggery is used, whereas in the salty version, a mixture of steamed cracked lentils, chillies and some mild spices is used. * A dumpling popular in Western India and South India is the modak (Marathi cuisine, Marathi, Oriya cuisine, Oriya) or (Kannada) or (Tamil cuisine, Tamil), (Malayalam language, Malayalam) or (Telugu), where the filling is made of fresh coconut and jaggery or sugar while the covering is steamed rice dough. It is eaten hot with ghee. * (or ) is a sweet dumpling made dominantly in Dakshina Kannada and Udupi districts of Karnataka and Goa, just before
Christmas Christmas is an annual festival commemorating the birth of Jesus Christ, observed primarily on December 25 as a religious and cultural celebration among billions of people around the world. A feast central to the Christian liturgical year ...
. * Pidi (Malayalam language, Malayalam) is a South Indian dish from Kerala that is usually eaten with chicken curry. * Pitha (Bihari cuisine, Bihari, oriya cuisine, Oriya, Bengali cuisine, Bengali, Assamese cuisine, Assamese) are stuffed savouries made either by steaming or deep frying. A wide range of pithas are available in eastern and north eastern India. * Samosa is a popular savoury snack eaten in the Indian subcontinent and Iranian plateau. It is a fried dumpling usually stuffed with mince, vegetables (mainly potatoes) and various other spices. Vegetarian variants of samosas, without the added mince stuffing, are also popular and are sold at most eateries or roadside stalls throughout the country. * Momo (dumpling) are native in the Ladakh, Northeast India, and Darjeeling regions of India. The region has developed their own form of momo; from the original Tibetan version.


Nepali

In Nepal, steamed dumplings known as Momo (food), momo (or momo-cha) are a popular snack, often eaten as a full meal as well. They are similar to the Chinese jiaozi or the Central Asian manti (dumpling), manti. This dish is native to Nepal and the concept of the dumpling was brought to Nepal by the Newar traders of Kathmandu who were trading goods with Tibet before the 1930s. Many different fillings, both meat based and vegetarian are common. Kathmandu Valley, a popular destination for momo, has with time developed its own essence for this food that differentiates it from its Tibetan counterpart. Momo can be served fried, steamed or grilled. Momo are usually served with a dipping sauce normally consisting of tomatoes and chillies as the base ingredient, from which numerous variations can be made. Momo soup is a dish that has steamed momo immersed in a meat broth. Momo that are pan fried after steaming first are known as , and steamed momo served in a hot sauce are called C-Momo in Nepal. Momo can also be prepared by directly deep frying without steaming first. Momo are one of the most common items on the menus of Nepali restaurants not only in Nepal but also around the world. Yomari, also called ''yamari'', is a traditional dish of the Newar community in Nepal. It is a steamed dumpling that consists of an external covering of rice flour and an inner content of sweet substances such as Chaku (Nepali cuisine), chaku. The delicacy plays a very important role in Newaa society, and is a key part of the festival of Yomari punhi. According to some, the triangular shape of the yamari is a symbolical representation of one half of the shadkona, the symbol of Saraswati and wisdom.


North America

American dumplings may be of the filled pastry type (which are usually baked), or they may be little pieces of dough added to a savoury or sweet dish, in which case they are usually boiled. Baked sweet dumplings are a popular dessert in American cuisine. They are made by wrapping
fruit In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particu ...
, frequently a whole tart apple, in pastry, then baking until the pastry is browned and the filling is tender. While baking, the dumplings may be surrounded by, and even basted in, a sweet sauce, typically containing brown sugar, butter, and cinnamon or other spices. Baked savory dumplings, in the form of pizza rolls, are a popular prepared snack food. Boiled dumplings are made by mixing flour, fat, and baking powder with milk or water to form a dough, which may be either rolled out and cut into bite-size pieces, or simply dropped by spoonfuls into the simmering liquid of a savoury soup or stew, or, for dessert dumplings, onto simmering sweetened fruit. The dropped kind are sometimes called "doughboys". When added to chicken and vegetables in chicken broth, the starch in the dumplings serves to thicken the broth into a gravy, creating the popular comfort food chicken and dumplings. Other common savoury pairings, particularly in the Midwestern and Southern US, are turkey, ham, and butterbeans. Popular sweet pairings are strawberries, apples, and blackberries. Dumplings also feature in the regional stews of the midwest and south called "burgoos." Further north, dumplings are frequently served with beef, corned-beef and duck stews, and blueberries are the favourite fruit for dessert dumplings. In Canada, the ''poutine râpée'' is a type of filled dumpling made with pork mince inside a flour ball.


Southeast Asian


Indonesian

Indonesian cuisine features several dishes which could be characterized as dumplings under the influence of Chinese and Portuguese. * Jalangkote is a South Sulawesi fried pastry with an empanada shape and stuffed with vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten. * Pastel is the most common empanada-shaped fried pastry to be found in Indonesia. The name was taken from Portuguese pastei. It is stuffed with ragout that is made from chicken, vegetables and eggs. * Panada is a South Sulawesi type of fried bread similar to an empanada and stuffed with spicy tuna. * Pangsit (wonton) is another type of dumpling that may be boiled, fried, or steamed, and often is used as complement of bakmi ayam or chicken noodle. * Siomay is an Indonesian fish dumpling served in peanut sauce. In a different part of Indonesia such as in Surabaya, siomay can mean steamed pangsit and it will be served with bakso, meatballs soup.


See also

* Chinese cuisine * Czech cuisine * Gulab jamun, a sweet, similar to a dumpling but made from milk solids * Indonesian cuisine * Italian cuisine * List of dumplings * List of foods * Pie * Polish cuisine * Ravioli * Indian cuisine * Fusion cuisine


References


External links

* {{Authority control Dumplings, Articles containing video clips Stuffed dishes Types of food World cuisine