Place of origin: Portugal. What it is: Now popular across nearly all of Latin America, the empanada began in Portugal as one theory has it before reaching the Americas via Brazil. Larger than the typical dumpling, a single empanada can serve as a handheld meal, consisting of pastry stuffed with meat or vegetables that vary by region—though in Portugal, chorizo and seafood mixed with a tomato-based sauce are popular choices too.
Place of origin: Italy. Fun fact: the earliest known mention of ravioli dates them at nearly years old! Place of origin: Nepal. A steamed bun with white-and-flour dough similar to gyoza or xiaolongbao , momo are frequently filled with paneer or chhurpi cheese as well as goat, buffalo, lamb, or yak meat.
Photo: Some Sojourns. Place of origin: United States. But this subgenre of dumpling deserved at least some representation on this list, and what better choice than the thicker, tastier cousin of chicken noodle soup? Photo: The Cooking Guy. Hungry for more? It is usually filled with ground pork, kimchi, vegetables, and noodles. It is served with a dipping sauce made of soy and vinegar. There are very many variations, and mandu can be steamed, pan fried, boiled, or even used to make soup dumplings called mandu-guk.
These dumplings from Turkey can be found throughout the Central Asian region, especially in northwestern China, Azerbaijan, Uzbekistan, and Kazakhstan. They are stuffed with ground lamb or beef spiced with black pepper and served with yoghurt sauce spiced with red pepper or Middle Eastern sumac or with butter. These are the most luscious dumplings around the world. Maultaschen is a traditional German dish consisting of an outer layer of pasta dough and a filling of sausage meat, spinach, bread crumbs and onions and flavoured with various herbs and spices.
They look a bit similar to the Italian ravioli and originated in the region of Swabia. Maultaschen are often associated with Lent. Another dumpling that is popular across India is the modak. Most popular in the state of Maharashtra, the teardrop-shaped dumpling is made of rice flour and khoya.
It is filled with coconut and jaggery or sugar and can be either steamed or fried. Modaks are eaten hot with ghee, especially during the Ganesh festival every August. This is among the few sweet versions of dumplings. Momos are a type of dumpling mostly found in northern Indian, Nepali and Tibetan cuisine. These steamed or pan fried dumplings are filled with ground meat, vegetables or cheese, and are often served with a tomato-based spicy dipping sauce and chili oil or soy sauce.
Dumplings made in healthier versions use whole wheat flour and it is steamed instead of pan fried. If you visit India, this is something you have to try. You will find different versions of momos which will be very different from the dumplings around the world. Pasteles are a dish popular across the Caribbean that is similar to Central American tamales. It is a type of dumpling made with a dough, or masa , of grated root vegetables, squash, plantains, and unripe bananas, along with milk and annatto oil.
This is then filled with a variety of things like stewed pork, chickpeas, and olives; wrapped in leaves; and boiled. Pastizzi are diamond-shaped pockets of phyllo-like dough from Malta. The pastizzi are then baked on metal trays. Pelmeni is ravioli-like crescent-shaped dumplings of Siberian origin, found throughout Russia and Belarus. Similar to the Turkish manti , the unleavened dough is wrapped around a stuffing of meat, mushrooms, or cheese but never anything sweet and boiled in salted water.
These iconic Polish dumplings are made by wrapping unleavened dough around a savoury or sweet filling usually potato, minced meat, cheese, sauerkraut or fruit. This is then cooked first in boiling water and then pan-fried in butter with onions. Savoury pierogi are served with sour cream, while sweet pierogi are sugared and served with melted butter or cream.
Oh so delicious! A must try dumpling around the world. Pitha is often called the Bihari answer to dumplings and momos. Either sweet or savoury, these semi-circular balls are made of kneaded rice flour and are stuffed with Bengal gram paste or poppy seeds and jaggery.
They are then steamed in water or milk. Ravioli are essentially pockets of pasta with various fillings and, therefore, qualify as dumplings. They can be stuffed with anything from meat to cheese to vegetables, and are usually served with a sauce or in broth. Other variations use minced meat, ham, or chicken. Samosas are a popular deep-fried Indian snack.
The hard, crispy shell is usually filled with potatoes, peas and spices, but it can also come with several variations and sometimes have meat. It is often accompanied with mint chutney or tomato ketchup. Also spelt shumai , these Chinese dumplings are served as a part of dim sum. These dumplings originated in Hohhot, in inner Mongolia. Now, there are various versions of these dumplings in China as well as across several countries in Southeast Asia.
These dumplings are usually filled with shrimp, chicken or pork, as well as bean sprouts, shredded carrots, and scallions. They are often topped with roe. The fillings can vary based on season and region. Though not typically considered dumplings, tamales are an iconic Mesoamerican dish that dates all the way back to the Mayan civilization. They are made with a starchy, corn-based masa or dough which is filled with meats, cheeses, fruits, and vegetables before being steamed in a corn husk or banana leaf.
Though we may think of tortellini as pasta and thus separate from dumplings , like ravioli, they too fit the definition of a dumpling. From the Emilia-Romagna region in northern Italy, these pockets of pasta dough may be enclosed with various fillings like cheese, mushrooms, spinach, cheese, seafood, or meat.
A local Bologna favourite is tortellini in brodo , which features the dumplings in a rich beef broth. The Polish uszka is similar in shape to the Italian tortellini and the Jewish kreplach, but most closely resembles the Russian pelmeni.
These folded ring-shaped dumplings are stuffed with meat or mushrooms and traditionally served in borscht or clear soup, especially on Christmas Eve. Similar to the Polish pierogi , varenyky is a Ukrainian dish. These types of dumplings can have fillings of fish like carp or even salmon or meat with chopped onions, cheese, dill, and pepper. In Ukraine, varenyky are traditionally eaten with sour cream, but may also be a dessert, filled with fruit, such as, sour cherry, blueberries, along with sweet cottage cheese, cloves, lemon juice, and sugar.
Wontons are similar to jiaozi , but have thinner skin and are relatively flatter. They are also usually served in broth, rather than being eaten with dipping sauce. The preparation of these dumplings varies by region and are often filled with ground pork, garlic, and minced cabbage.
Wontons can either be boiled when served in soup or deep-fried. Wonton noodle soup is a speciality of Guangzhou Canton in southern China, while those boiled with spicy chilli oil, sesame seeds, and scallions are a Sichuan speciality.
They are also eaten during the Chinese New Year. The injection of broth also means that xiao long bao is pinched at the top instead of folded in half. Zongzi are types of Chinese dumplings made with glutinous rice. Usually, the glutinous rice is triangle or cone-shaped and is filled with red bean paste, Chinese dates or cured meat. The dumplings are wrapped in bamboo leaves before being steamed or boiled. There are many other types of dumplings around the world; such as the Chinese tangyuan and the Japanese daifuku both desserts made with glutinous rice flour and containing a sweet filling ; Cornish pasties savoury pastries filled with meat and potatoes and the Greek tyropitakia phyllo dough pastry triangles filled with cheese.
Of course, to many people, dumplings are also starchy balls of dough that are steamed or baked. With no filling, these are often eaten with soups and stews or are desserts. Examples include:. So there you have it. These are some of the most delicious dumplings around the world. How many of these dumplings have you already tried and how many of them are you dying to try now?
Let us know about your experience with dumplings around the world. Cute, seemingly fluffy and innocuous but actually kind of risky to eat straight away due to the hot soup hidden inside, the xiaolongbao is nowadays famous across Western countries as a Shanghainese delicacy, but actually originates from the Jiangsu province of which Shanghai was formerly part of.
Due to the broth it needs to hold in, xiaolongbao dough is commonly twisted and pinched at the top, rather than the fold and side pinch method used to make regular dumplings. Experience xiaolongbao at Din Tai Fung, internationally renowned for their famous fold dumplings!
Dim sum is actually a fairly broad term covering a range of dumplings and other food items commonly eaten during yum cha , as well as the actual practice of yum cha itself - a vastly older tradition which gave rise to the modern day Cantonese method of brunching.
Most yum cha restaurants will serve several dozen variety of dishes, with standard dumpling fare usually covering the below varieties:. Teochew dumpling - steamed dumpling with peanuts, garlic, Chinese chives, pork, dried shrimp, and Chinese mushrooms. Shaomai or siumai - steamed dumplings with pork and prawns. Usually topped off with crab roe and mushroom. Head further down this article to find out more about the Indonesian version siomay. Taro dumpling - deep fried with the skin made using mashed taro, these are stuffed with diced mushrooms, shrimp and pork.
Haam Seui Gok - deep fried dumpling with a sweet and sticky wrapping, contrasted with a savoury pork and chopped vegetables filling.
Popular types of tea include:. Scented teas, mixing dried flowers with green, black, or oolong tea. Join a dim sum cooking class to learn how to bring the practice of yum cha into your own home! Cook now! However some recent unconventional inventions include uni sea urchin , as well as cheese, Japanese shiso herb, and sometimes even the equally revered and feared natto fermented soybeans!
Explore now! Believed to have been first brought to Korea by Mongolians in the 14th century, the mandu represented the first imported dish to include meat and break the prohibition against meat consumption brought about by Buddhism, the state religion of that time.
Similar to its other global dumpling counterparts, mandu can be steamed, boiled, or fried, with many regional variations existing between both provinces and North and South Korea:. Wang mandu - similar to the Chinese baozi bun. Pyeonsu - a local specialty of Kaesong in North Korea, it is a summer dish stuffed with vegetables and molded into a rectangular shape.
Eo-mandu - wrapped in sliced fish and originally eaten only in the Korean royal court and noble-class households. Seongnyu-mandu - literally "pomegranate dumpling" due to its shape.
Gyuasang - shaped like a sea-cucumber and made with a filling ofhredded cucumber and minced beef. Kimchi-mandu - probably one of the well-known mandu varieties in Western countries, this is stuffed with kimchi, giving it more of a kick compared to regular mandu.
Fun fact: mandu has made multiple appearances in pop culture across the recent two decades. Check out some of the other best foods and must-eats in South Korea! Discover now!
Momos span across multiple countries, and is a common dish across both northern Indian, Nepali, and Tibetan cuisines.
0コメント