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Dumpling
Dumplings are a broad class of dishes that consist of pieces of cooked dough (made from a variety of starchy sources), often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and it may be filled with meat, Fish as food, fish, tofu, cheese, vegetables, or a combination. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines. One of the earliest mentions of dumplings comes from the Chinese scholar Shu Xi who mentions them in a poem 1,700 years ago. In addition, archaeologically preserved dumplings have been found in Turpan, Turfan, Xinjiang, China dating back over 1,000 years. Definition The precise definition of a dumpling is controversial, varying across individuals and cultures. The term emerged in English by the 17th century, where it referred to a small lump of dough cooked by simmering or steaming. The definition has since grown to include filled dumplings, where the dough encloses ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pierogi
Pierogi ( ; ) are filled dumplings made by wrapping Leavening, unleavened dough around a Stuffing, filling and cooked in boiling water. They are occasionally flavored with a savory or sweet garnish. Typical fillings include potato, cheese, Quark (dairy product), quark, sauerkraut, ground meat, Edible mushroom, mushrooms, fruits, or Berry, berries. Savory pierogi are often served with a topping of sour cream, fried onions, or both. Pierogi varieties are associated with the cuisines of Central European cuisine, Central, Eastern European cuisine, Eastern and Southeast Europe, Southeastern Europe. Dumplings most likely originated in Asia and came to Europe via trade in the Middle Ages. However, the dish itself dates back to at least 1682, when Poland's first cookbook, ''Compendium ferculorum, albo Zebranie potraw'', was published. The widely used English name pierogi was derived from Polish language, Polish. In Ukraine and parts of Canadian cuisine, Canada they are known under t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manti (food)
Manti is a type of dumpling mainly found in Turkish cuisine, Armenian cuisine and Central Asian cuisine but also in West Asia, South Caucasus, and the Balkans. Manti is also popular among Chinese Muslims, and it is consumed throughout post-Soviet countries, where the dish spread from the Central Asian republics.More Than Just Another Dumpling , The School of Russian and Asian Studies, retrieved 25 January 2014 The dumplings typically consist of a spiced meat mixture, usually lamb or , wrapped in a thin dough sheet which is then boiled or steamed. The size and shape of manti vary significantly depending on geographi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wonton
A wonton ( zh, t=, s=馄饨, p=húntun, j=wan4 tan4, first=t) is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. It is also spelled wantan or wuntun, a transliteration from Cantonese zh, j=wan4 tan1, labels=no (), and wenden from Shanghainese (). Even though there are many different styles of wonton served throughout China, Cantonese wontons are the most popular in the West due to the predominance of Cantonese restaurants overseas. Wontons, which have their origins in China, have achieved significant popularity as a sought-after delicacy that is not only celebrated and enjoyed in East Asian cuisine, but also across various Southeast Asian culinary traditions. Names In Mandarin, they are called ''huntun'' ( zh, s=馄饨, t=餛飩, p=húntun, first=s). In Cantonese, they are called ''wantan'' ( zh, s=云吞, t=雲吞, j=wan4 tan1, cy=wàhn tān, first=s), which means "cloud swallow" because when they are cooked, the dumplings float ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khinkali
Khinkali () is a dumpling in Georgian cuisine. It is made of twisted knobs of dough, stuffed with meat or vegetables and spices. The concept of dumplings is said to have been carried west from China, across Mongolia, Russia and Georgia, by the Mongols in the 13th century. Ingredients The fillings of khinkali vary with the area. The original recipe, the so-called ''khevsuruli'', consisted of only minced meat (lamb, beef or pork mixed), onions, chili pepper, salt, and cumin. However, the modern recipe used mostly especially in Georgian urban areas, the so-called ''kalakuri'', uses herbs like parsley and coriander. Mushrooms, potatoes, or cheese may be used in place of meat. Beef or lamb is usual in halal and kosher, which never include pork for religious reasons. Etiquette Khinkali is eaten plain or with ground black pepper. The meat filling is uncooked when khinkali is assembled, so when it is cooked, the juices of the meat are trapped inside the dumpling. To make khinkali ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kozhukkatta
Kozhukatta (), kozhukkattai ( or kudumu ( Telugu: కుడుము), Modaka (), Modak () is a popular South Indian dumpling made from rice flour, with a filling of grated coconut, jaggery, or chakkavaratti. Kozhukatta, although usually sweet, can sometimes be stuffed with a savory filling. '' Modak'' is a similar dish made in other parts of India. Preparation The dish is prepared by mixing grated coconut with jaggery syrup, placing it inside dumplings of rice flour, and steaming the dumplings. Ghee, cardamom, finely ground roasted rice flour etc. may be added to enhance the taste and flavor of the filling. In Kerala, a variant of kozhukatta made with atta flour (instead of rice flour) and grated coconut is a staple breakfast among some groups. Culture In Tamil Nadu, the dish is traditionally associated with the Hindu God Ganesha and is prepared as an offering ('' naivedhya'') on the occasion of Vinayaka Chathurthi. In Kerala, it is popularly associated with Oshana Sunday c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dough
Dough is a malleable, sometimes elastic paste made from flour (which itself is 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 leavening agents, as well as ingredients such as fats or flavourings. Making and shaping dough begins the preparation of a wide variety of foodstuffs, particularly breads and bread-based items, but also including biscuits, cakes, cookies, dumplings, flatbreads, noodles, pasta, pastry, pizza, piecrusts, and similar items. Dough can be made from a wide variety of flour, commonly wheat and rye but also maize, rice, legumes, almonds, and other cereals or crops. Types of dough Doughs vary widely and may be ''enriched'' with eggs, sugars, spices, and fats. With respect to enrichment, the dough are forming a spectrum with two extremes: * lean dough contains mostly the basic ingredients (flour, water, salt, and, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kenkey
Kenkey (also known as kɔmi, otim, kooboo or dorkunu) is a staple swallow food 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. Description Kenkey is produced by steeping grains of maize in water for about one week, before they are then milled and kneaded with water into a dough. The dough is allowed to ferment for four days to a week before part of the dough is cooked. Variations Areas where kenkey is eaten include Ghana, eastern Côte d'Ivoire, Togo and western Benin. It is usually made from ground corn (maize), like sadza and ugali. It is popularly known as kɔmi (pronounced kormi) by the Gas or dokono by the Akans in Ghana. In the Caribbean, there are variations of an indigenous dessert of Mesoamerican origin, i.e. sweet tamale, which was adopted by Africans brought to the region during slavery and indentureship. As such, African influence can be found i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steaming
Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American Southwest, steam pits used for cooking have been found dating back about 5,000 years. Steaming is considered a healthy cooking technique that can be used for many kinds of foods. Compared to full immersion in boiling water, steaming can be faster and more energy-efficient because it requires less water and takes advantage of the excellent thermodynamic heat transfer properties of steam. History Some of the world's earliest examples of steam cooking were found in China's Yellow River Valley; early steam cookers made of stoneware have been found dating back as far as 5,000 BCE. And also in Gunma Prefecture, Japan, created during the Stone Age. Some of the earliest examples of steam cooking have been found in Italy and Sardinia, created during the Bronze Age, and in Cochise Cou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potato
The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United States to southern Chile. Genetic studies show that the cultivated potato has a single origin, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated there about 7,000–10,000 years ago from a species in the '' S. brevicaule'' complex. Many varieties of the potato are cultivated in the Andes region of South America, where the species is indigenous. The Spanish introduced potatoes to Europe in the second half of the 16th century from the Americas. They are a staple food in many parts of the world and an integral part of much of the world's food supply. Following millennia of selective breeding, there are now over 5 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetable
Vegetables are edible parts of plants that are consumed by humans or other animals as food. This original meaning is still commonly used, and is applied to plants collectively to refer to all edible plant matter, including edible flower, flowers, fruits, edible plant stem, stems, leaf vegetable, leaves, list of root vegetables, roots, and list of edible seeds, seeds. An alternative definition is applied somewhat arbitrarily, often by culinary and cultural tradition; it may include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as Pulse (legume), pulses, but exclude foods derived from some plants that are fruits, flowers, nut (fruit), nuts, and cereal grains. Originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of the world, probably during the period 10,000 BC to 7,000 BC, when a new History of agriculture, agricultural way of life developed. At first, plants that g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turpan
Turpan () or Turfan ( zh, s=吐鲁番) is a prefecture-level city located in the east of the Autonomous regions of China, autonomous region of Xinjiang, China. It has an area of and a population of 693,988 (2020). The historical center of the prefectural area has shifted a number of times, from Jiaohe ruins, Yar-Khoto (Jiaohe, to the west of modern Turpan) to Qocho (Gaochang, to the southeast of Turpan) and to Turpan itself. Names Historically, many settlements in the Tarim Basin, being situated between Chinese, Turkic, Mongolian, and Persian language users, have a number of cognate names. Turpan or Turfan is one such example. The original name of the city is unknown. The form Turfan, while older than Turpan, was not used until the middle of the 2nd millennium CE and its use became widespread only in the post-Mongol period. History Turpan has long been the centre of a fertile oasis (with water provided by the ''Turpan water system, karez'' canal system) and an important tra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banku (dish)
In Ghanaian cuisine, ''banku'' and ''akple'' () are swallow dishes made of a slightly fermented cooked mixture of maize and cassava doughs formed into single-serving balls. ''Banku'' is cooked in hot water until it turns into a smooth, whitish paste, served with soup, okra stew or a pepper sauce with fish. ''Akple'' is preferred by the people of the southern regions of Ghana—the Ewe people, the Fante people and the Ga-Dangme—but it is also eaten across other regions in Ghana. ''Banku'' is a softer variety eaten by the Ga-Dangme (Ga or Dangbe), while the Fante people also have a drier variant of the dish they call ''ɛtsew''. Etymology ''Banku'' is a distinctively Ga-Dangme term. Banku is coined from the Dangbe phrase "ba mi ku". Ba means 'leaf(ves)'. Ku is the generic Ga-Dangbe term for all food of similar texture and prepared in a similar manner. Historically, banku was stored in leaves. The phrase ba mi ku simply means ku in leaves, and has been adulterated over time ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
