Views: Mongolian Family Makes 2,000 Buuz (Dumplings) for the Lunar New Year

Nutrient that consists of pocket-sized pieces of dough

Dumpling

Traditional Chinese dumplings
Main ingredients	Flour, potatoes or bread
Cookbook: Dumpling Media: Dumpling

Uyghur manta, a variety of Key Asian manti

Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources) wrapped around a filling, or of dough with no filling. The dough tin can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including blistering, boiling, frying, simmering or steaming and are found in many world cuisines.^[i]

African [edit]

Banku and kenkey 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.^[2]

Tihlo—prepared from roasted barley flour—originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and spreading farther due south.^[3]

Souskluitjies are dumplings constitute in Due south Africa. They are a steamed sweet dumpling, sometimes fabricated with manifestly flour and sometimes with the addition of dried fruits or other flavors. They are oftentimes served with a syrup flavored with cinnamon or a custard sauce.^{[4] [5]}

S Africa has another kind of dumpling known as melkkos. These dumplings are formed past putting milk, 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. They are served hot and sprinkled with cinnamon sugar.^[half-dozen]

South Africa too has a kind of dumpling-dough called dombolo, ujeqe or steam bread, which is very popular and common in South African cuisine.

Caribbean and Latin America [edit]

Empanadas, whose stuffing, manufacture and types are numerous and varied, differ from traditional dumplings in that they are deep fried, steamed^{[ description needed ]}, or oven baked, and excess dough is non cut off.

Bajan [edit]

In Barbados, 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. 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 and other ingredients which is served with gravy.

Brazilian [edit]

In Brazil, at that place are :

• Pastéis, thin dough that can be stuffed with a variety of fillings, such as condimented footing beefiness, craven, shrimp, mixed vegetables, cheese, or fifty-fifty sweets, then fried or broiled.
• Empada [pt], muffin-shaped dough stuffed primarily with chicken, cheese or seafood.
• Coxinhas, thick dough stuff with chicken (could be described as a chicken corn dog ), and
• bolinhas, which literally translates to 'little balls', can have meat (bolinhas de carne) or cheese (bolinhas de queijo) inside.

All dumplings tin 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 exist establish 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, only information technology is very diffused through the territory, and so you could find people who likewise eat these on the embankment or afterward work with beer, fruity alcoholic drinks known as batidas, or not-alcoholic beverages similar soda or refrescos (a sort of juice).

Caribbean [edit]

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

Chilean [edit]

In Chile, at that place are pantrucas, a blazon of flat, elongated irregular dumplings flavoured with fresh parsley and served in soup. In Chiloé, a Chilean southern archipelago, ane 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), like but bigger to "pantrucas or pancutras" or a roasted ringlet in a stick (chochoca). Size is one portion and regularly served as bread. Also are served with honey (mainly hot chapaleles, as dessert). In Republic of 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 [edit]

In Haiti, doumbrey are elongated flour dumplings. They are made with flour and h2o, rolled, and boiled in water before existence added soups and stews.

Jamaican [edit]

Dumplings come in three forms in Jamaica, 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, kidneys, liver, salt mackerel, 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 heart. A purely fried white flour dumpling (as well known as a "Johnny Cake") is gold chocolate-brown and looks similar to a buñuelo, often substituting the boiled dumpling, but it is more often than not consumed as part of breakfast. Fried dumplings tin can exist made with or without saccharide. Ane pop 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, peculiarly as a complement to the sweet-and-sour escovitched fish, likewise as street nutrient.

Peruvian [edit]

"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 beefiness, pork or craven), onions and garlic. They are all seasoned with cumin, aji, raisins, peanuts, olives and sliced or chopped difficult boiled eggs. After stuffing a brawl 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 aforementioned dish may also be made with seafood. In some countries, yuca purée is used equally the starch component of these Latin American dumplings.

Puerto Rican [edit]

In Puerto Rico, dumplings are fabricated of grated tubers such equally yuca and malanga with added calabaza, unripe bananas and plantains mixed with flour. These dumplings are a traditional part of Puerto Rican-style pigeon pea soup. Olive oil and annatto are unremarkably added and aid the mix from turning brown. The dumplings are formed into pocket-sized balls and are first cooked in olive oil before humid. Once the dumplings are crispy on the outside, they are then boiled with added ingredients.

Alcapurria 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 of grated root vegetables, squash, plantains, and unripe bananas, is greatly dear here, especially around Christmas. The Puerto Rican diversity has a tender, slightly moisture consistency. The masa dough is mixed with milk and annatto mixed in oil or lard, so blimp with stewed pork, chick peas, olives, capers or fifty-fifty raisins. The dumplings are then wrapped in a fragrant banana leafage, tied and so boiled or steamed. The origin of pasteles leads back to Natives on the island of Borikén. Pasteles are popular in the Dominican Republic, Hawaii, Trinidad and lately seen in Cuban cuisine.

Venezuela [edit]

In the metropolis of El Callao, domplines are fried and made from wheat. Ordinarily filled with curry chicken and cheese.^[7] There are usually present in the carnivals of Calypso de El Callao.

Key Asian [edit]

Kazakh/Uzbek/Tajik manti in a steamer

Manti (also manty or mantu) is a steamed dumpling in Central Asian and Chinese Islamic cuisine. It contains a mixture of basis lamb (or beef) spiced with blackness 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 Key Asia, including in Afghanistan, Republic of kazakhstan, Kyrgyzstan, Islamic republic of pakistan, Tajikistan, Uzbekistan, the Xinjiang region in China and the Caucasus.

Chuchvara is a very modest boiled dumpling typical of Uzbek and Tajik cuisine. Made of unleavened dough squares filled with meat, information technology is similar to the Russian pelmeni and the Chinese wonton, merely in observance of the Islamic dietary rules, the meat filling is without pork. Chuchvara tin can be served in a articulate soup or on their ain, with vinegar or sauce based on finely chopped greens, tomatoes and hot peppers. Another popular way of serving chuchvara is topped with suzma (strained qatiq) or with smetana (sour foam), Russian-manner.

East Asian [edit]

Chinese [edit]

A legend goes that dumplings were beginning invented in the era of the Three Kingdoms, around 225 AD. Zhuge Liang, a general and minister of Shu Han, dammed up a poison marsh on his southern campaign against the Nanman with dumplings instead of the heads that the Nanman used. Even so, this legend is more commonly associated with the mantou (the name is supposedly evolved from "馒头", also pronounced as "mantou")^[8] Folk etymology connects the name mantou to a tale about Zhuge Liang.^[eight]

Zhang Zhongjing lived in the Eastern Han Dynasty 1800 years ago. It is understood that when Zhang returned to his hometown in the winter of a sure twelvemonth, he found that many people had frostbite in their ears. He decided to wrap lamb, chili and some warm herbs in dough. He folded them into the shape of ears, boiled them in water, and distributed them to the poor.^[9]

The jiǎozi ( 餃子 ) is a common Chinese dumpling, which generally consists of minced meat and finely chopped vegetables wrapped into a piece of dough skin. In Red china dumplings usually refers to boiled dumplings.^[10] The skin can be either thin and rubberband or thicker. There is even a statement that the skin of a dumpling determines the quality of the dumpling.^[eleven] Pop meat fillings include ground meat (usually pork, merely can instead exist beefiness or craven), shrimp, and even fish. Popular mixtures include pork with Chinese cabbage, pork with garlic chives, pork and shrimp with vegetables, pork with jump 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.^[11] Dumplings are usually boiled, steamed or fried and continue to exist a traditional dish. Some people will place a coin or candy inside the dumpling in the promise of obtaining a fortune or having a sweet life,^{[xi] [12]} on Chinese New Year's Eve and special family reunions. Particularly, in Northern Red 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. In Northern China, dumplings are usually eaten with a dipping sauce made of vinegar and chilli oil or paste, and occasionally with some soy sauce added in. Notwithstanding, baozi is non a type of jiaozi.

Zongzi wrapped in a bamboo leaf (right) and prepare to consume (left)

If dumplings are laid flatly on a pan, first steamed with a lid on and with a thin layer of water, then fried in oil after the water has been evaporated, they are chosen guotie (鍋貼, literally translates to "potstickers"). The same dumplings are called jiaozi if they are only steamed or boiled.

The wonton (Cantonese name) or hún dun in Mandarin (雲呑/餛飩) is another kind of dumpling. The shape is like to Italian 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^{[ citation needed ]}. Wontons are more than popular in Southern China (Shanghai, Guangdong, Hong Kong etc.), whereas in Northern China, jiaozi are more than popular. Jiaozi, wonton and potstickers are each wrapped differently.

Another type of Chinese dumpling is made with gluey rice. Ordinarily, the viscid rice dumplings, zongzi (粽子), are triangle or cone shaped, can be filled with blood-red edible bean paste, Chinese dates or cured meat depending on region. Glutinous rice dumplings are traditionally eaten during the Duanwu Festival. Other types of dumplings would exist "soup dumplings", commonly referred to as xiaolongbao (小籠包).

Chinese cuisine also include sugariness dumplings. Tangyuan (湯圓) are smaller dumplings made with glutinous rice flour and filled with sweet sesame, peanut, red bean paste. Tangyuan may likewise be served without a filling. Tangyuan are eaten on the 15th day of Chinese New year's day, or the Lantern Festival. In Southern People's republic of china, people will also consume the sweet dumplings (tangyuan) with shape bending on the peak, in the Winter Solstice significant the harvest in the coming yr.^[11]

See also: dim sum (點心) for descriptions of several other kinds of dumplings such every bit har gow, fun guo, siew mai, Cha siu bao, lo mai gai and crystal dumplings.

Japanese [edit]

• Dango (団子) is a sweetness dumpling fabricated from rice flour, similar to mochi. Dango is eaten year-round, only the different varieties are traditionally eaten in given seasons. Three to four dango are oft served on a skewer.
• 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 [edit]

Korean dumplings are called 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 during the reign of King Myeongjong of Goryeo. They are typically filled with a mixture of ingredients, including basis pork, kimchi, Galbi, Bulgogi, vegetables, Cellophane noodles, simply there are very many variations. Mandu can be steamed, fried, or boiled. The dumplings can as well exist used to make a soup called mandu-guk (만둣국).

Mongolian [edit]

• Buuz (Бууз) are Mongolian steamed dumplings, generally made of dough, minced garlic and ground beef or ground mutton. Originally one of the main festival foods during the Mongolian Lunar New Year, but at present widely eaten all yr 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 exist steamed, fried, or boiled in a milk tea or a soup.

European [edit]

British and Irish [edit]

Savoury dumplings made from assurance of dough are part of traditional British and Irish cuisine. Traditionally dumplings are made from twice the weight of self raising flour to suet, jump together past common cold water to form a dough and seasoned with table salt and pepper but can also be made using cocky-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 aggrandize as they are half-boiled half-steamed for ten minutes or so. The cooked dumplings may be blusterous on the inside and moist on the outside. The dough may be flavoured with herbs, or it may have cheese pressed into its eye.

The Norfolk dumpling is not made with fatty, but from flour and a raising agent.^[13] Cotswold dumplings call for the improver of breadcrumbs and cheese, and the balls of dough may be rolled in breadcrumbs and fried, rather than cooked in a soup or stew.^[14] Vegetarian dumplings can be made with vegetable suet, a blazon of shredded vegetable fatty. When sweetened with dried fruit and spices, dumplings can exist boiled in water to make a dessert. In Scotland, this is called a clootie dumpling, later on the cloth.^[15]

French republic [edit]

Raviole du Dauphiné (in English, 'Dauphiné ravioli') are the best-known French dumpling. The regional speciality consisting of two layers of pasta made out of tender wheat flour, eggs and h2o, surrounding a filling of Comté or Emmental cheese, cottage cheese made of cow's milk, butter and parsley. They are ordinarily associated with the historic region of Dauphiné in South-Central France.

Fundamental and Eastward European [edit]

Germany, Poland, Romania, Austria, the Czech republic and Slovakia boast a big variety of dumplings, both sweet and savoury. A dumpling is called Kloß in northern Deutschland, 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 (chosen Klopse or Klöpse in north-eastern Germany, Knöpfle and Nocken in southern Germany) incorporate meat or liver. Liver dumplings are frequent additions to soup. Thüringer Klöße are fabricated from raw or boiled potatoes, or a mixture of both, and are ofttimes filled with croutons. Breadstuff dumplings are made with white breadstuff and are sometimes shaped like a loaf of breadstuff, and boiled in a napkin, in which case they are known equally napkin dumplings (Serviettenknödel).

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 unremarkably larger, however, each Maultasche being virtually viii–12 cm (3-5 inches) across.

The only spud dumpling museum in the globe, the Thüringer Kloßmuseum, is located in Germany, in the municipality of Heichelheim near Weimar.

Halušky are a traditional multifariousness of dumplings cooked in the Primal and Eastern European cuisines (Czech republic, Republic of hungary, Romania, Serbia, Slovakia, and Ukraine). These are modest lumps cutting from a thick flour and egg concoction and dropped into boiling water, similar to the German Spätzle, Knöpfle, or Knödel.

In Romania, the dumplings unremarkably incorporate plums or cottage cheese and are called galusca cu clip, or coltunasi cu branza, depending on the filling. Sugariness dumplings are either pre powdered, or get dragged through a plate with sugar when a sweeter taste is needed. In Hungary, dumplings are called gombóc and in Austria "Zwetschgenknödel". Sweet varieties chosen gombóc are fabricated with flour and potato dough, which is wrapped around whole plums or apricots, then boiled and rolled in hot buttered bread crumbs. Shlishkes or "Krumplinudli" are small boiled potato dumplings made from the same spud dough equally 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 aforementioned dumplings are as well used to create a similar dish, strapačky. Too available are their related stuffed version called pirohy, ordinarily filled with bryndza (bryndzové pirohy), quark cheese, potatoes, onions, cabbage, mushrooms, or meat.

In Czech cuisine dumplings have 2 main forms:

• Knödel is chosen in Czech knedlík and in Slovakia knedľa. Information technology can be either houskový (breadstuff) or bramborový (murphy) knödel. These dumplings are boiled in loaf shape and and then cut in slices and are role of many Czech national dishes such as Vepřo knedlo zelo or Svíčková na smetaně.
• Ovocné knedlíky (ball-shaped knedle) filled in with fruit: plums, strawberry, blueberry etc. Meal is completed on plate with grated quark, melted butter and powder saccharide.

Idrijski žlikrofi are Slovenian dumplings, regionally located in the town of Idrija. They are made from dough with potato filling and accept a characteristic form of a hat. Žlikrofi are made past 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 exist classified equally a Traditional speciality guaranteed dish.

Ukrainian varenyky filled with sour cherry

Pierogi of Poland and varenyky of Ukraine are ravioli-similar crescent-shaped dumplings filled with savoury or sweet filling. Varenyky are ordinarily boiled or steamed. Pierogi are oft fried after boiling.

"Little ears", variously chosen uszka in Poland, ushki (ушки) in Russia, vushka (вушка) in Ukraine, and vushki (вушкі) in Belarus, are folded ring-shaped dumplings similar in shape to Italian tortellini or Jewish kreplach. They are stuffed with meat or mushrooms and traditionally served in borshch or clear soup. In Romania, "little ears" (Romanian: urechiuşe) are as well served in dumpling soup (supă de găluşte)

Lithuanian dough dumplings are chosen koldūnai and virtiniai . They are normally filled with meat or curd. One of the varieties is chosen šaltanosiai , "cold nosed ones", and is made with blueberry filling. There are also potato dumplings called cepelinai or didžkukuliai , filled with meat or curd within, served with soured cream. A similar dish exists in Republic of belarus that is chosen klyocki (клёцкі).

Russian pelmeni are smaller than varenyky and made only of minced meat with addition of onions and spices. Sometimes the meat used is but beef, in other recipes is a mixture of beef with pork or mutton. Pelmeni should be juicy inside. They are unrelated to the pasta with which they are sometimes compared every bit it is a savoury main dish. They are commonly boiled in water with spices and salt, or in meat bouillon, sometimes fried before serving. They are oftentimes served with plenty of sour cream.

An of import difference betwixt pelmeni, varenyky, and pierogi is the thickness of the dough crush—in pelmeni this is as thin as possible, and the proportion of filling to dough is usually higher.^[16] Pelmeni are never served with a sweet filling, which distinguishes them from varenyky and pierogi, which sometimes are. Besides, the fillings in pelmeni are usually raw, while the fillings of vareniki and pierogi are typically precooked.

The word pelmeni is derived from pel'northward'an' (пельнянь) – literally "ear breadstuff" in the Uralic Komi, Udmurt and Mansi languages.^{[17] [eighteen]} It is unclear when pelmeni entered the cuisines of the 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 specially skilful ways of rapidly preserving meat during long Siberian winter, especially eliminating the need to feed livestock during the long winter months.

The main difference between pelmeni and momos is their size—a typical pelmeni is nearly 2 to iii centimetres (0.79 to 1.18 in) in diameter, whereas momos are often at least twice that size.

In Siberia, especially popular with the Buryat peoples are steamed dumplings called pozi (buuz in Mongolian, from Chinese: 包子; pinyin: bāozi ). 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 basis; pork and beef mixes are more popular in Russian federation.

Manti, samsa, chiburekki, and belyashi are all pop imported dumplings.

Cypriot [edit]

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 [edit]

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, cutting into a shape, filled with other ingredients, and so the dough is closed around the filling.

Gnocchi is a different kind of Italian dumpling. The word gnocchi literally ways "lumps", and they are rolled and shaped from a mixture of egg with murphy, semolina, flour, or ricotta cheese (with or without spinach). The lumps are boiled in water and served with melted butter, grated cheese, or other pasta sauces.

Maltese [edit]

Maltese ravioli ( ravjul ) are pockets of pasta filled with ricotta cheese.

Pastizzi and qassatat are pockets of dough that tin be filled with a multifariousness of fillings, commonly ricotta ( irkotta ) or mashed peas.

Scandinavian [edit]

Norwegian [edit]

In Norwegian cuisine, dumplings have a vast diverseness of names, every bit 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, take chances, klotremat, krumme and kromme. They are commonly made from crushed potatoes mixed with various types of flour, oft 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 bacon. Depending on local tradition, dumplings can be sided with syrup, swede and frequently meat if the dumplings does not have meat filling.

Swedish [edit]

In Swedish cuisine, spud dumplings of originally German origin^[nineteen] take several regional names, mainly depending on the type of flour used. When the potato is mixed with wheat flour, which is more than common in southern Sweden, it is called kroppkaka. In Blekinge^[20] and parts of the isle 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 fabricated from mashed boiled tater, and is thus whiter in colour.^[nineteen] The kroppkaka is usually filled with diced, smoked bacon and chopped, raw onion, and is often spiced with allspice.^[19]

Swedish palt, served with butter and lingonberry jam.

When the potato is mixed with barley flour, which is traditional in northern Sweden, it is known as palt in Lapland, Västerbotten and Norrbotten,^[19] and as kams in Jämtland, Ångermanland and Medelpad.^{[19] [21]} Originally, palt was eaten all over Sweden and was made from barley or rye flour alone, but during the 19th century, when tater was added and wheat became more common and inexpensive, the northern recipes retained the original name, while kroppkaka, which had ever been the name used on Öland for the flour dumpling, became the proper noun for the variant in southern Sweden.^[22]

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 and so is known as flatpalt or flatkams , 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 equally klabbe, it is still made without potatoes and is never filled. Klabbe is instead served with diced salary on the side.^[23]

A variant of palt is blodpalt, where grunter, beef or reindeer blood is mixed into the dough. Other palt variants are leverpalt , with minced liver added to the dough, and njurpalt , with diced kidney mixed into the bacon filling.^[xix] Blodpalt also existed across the country originally, and has been found in Iron Age graves in Halland.^[21]

The filled kroppkaka, palt or kams ball – as well equally the flatter, unfilled flatpalt , flatkams and klabbe – is dropped into boiling salted water and cooked until information technology floats. It is traditionally served warm with melted butter and lingonberry jam, although in some parts of southern Sweden the melted butter is replaced by one-half foam (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 oft served halved and fried.^[19]

Unfilled flour dumplings for use in soup are called klimp if the flour is wheat, but mjölpalt if the flour is barley or rye.^[xix]

Eye Eastern [edit]

Arabic [edit]

• Asida
• Kibbeh
• Qatayef
• Shishbarak
• Gabout, (Arabic: قبوط) stuffed flour dumplings in a thick meat stew.

Caucasian [edit]

Meat-filled manti in Armenia are typically served with yogurt or sour foam, accompanied by clear soup. Mantapour is an Armenian beef soup with manta.

Boraki (Armenian: Բորակի) are a kind of Armenian fried dumplings. The main stardom 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 goop and so fried. Boraki are served garnished with yogurt and chopped garlic.^[24]

Dushbara (Republic of azerbaijan: Düşbərə) is an Azerbaijani soup with tiny lamb-filled dumplings.^[25]

Mataz are dumplings in Circassian and another Caucasian cuisines, closely related to manti. They typically consist of a spiced meat mixture, ordinarily lamb or basis beefiness, 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 (Georgian: ხინკალი ) are Georgian dumplings^[26] which originated in the mountain regions of Pshavi, Mtiuleti, and Khevsureti.^[27] Varieties of khinkali spread from there across unlike parts of the Caucasus,^[28] now the towns of Dusheti, Pasanauri and Mtskheta are peculiarly famous for their khinkali. The fillings of khinkali vary with the surface area. The original recipe consists of merely minced meat (lamb or beef and pork mixed), onions, chili pepper, salt and cumin. Modernistic recipes use herbs like parsley and coriander. In Muslim-majority areas the apply of beefiness and lamb is more than prevalent. Mushrooms, potatoes, or cheese may be used in identify of meat. The khinkali is typically consumed commencement by sucking the juices while taking the starting time bite, in order to prevent the dumpling from bursting.

Jewish [edit]

• Kreplach
• Matzah ball
• Knish

Turkish [edit]

• Manti

South Asian [edit]

Indian [edit]

Indian cuisine features several dishes which could exist characterised every bit dumplings:

• Ada (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.^{[ citation needed ]}
• Bhajia are dumplings sometimes stuffed with vegetables and fruits.^{[ citation needed ]}
• Fara (Hindi) is famous in Northward Republic of india and is very similar to dumplings. Information technology is fabricated of wheat flour with stuffing of lentils and similar delicacies.^{[ commendation needed ]}
• Gujhia (Hindi) is a sugariness dumpling fabricated with wheat flour, stuffed with khoya.
• Kachori (Hindi) is a round flattened brawl made of fine flour filled with a stuffing of baked mixture of yellowish moong dal or urad dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, blood-red chili powder, table salt and other spices.
• Karanji (Marathi, Oriya) or Kajjikayi (Kannada, 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 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 sweetness version, a form of sweetness filling made with coconuts, boiled lentils and jaggery is used, whereas in the salty version, a mixture of steamed croaky lentils, chillies and some mild spices is used.
• A dumpling popular in Western Republic of india and South Bharat is the modak (Marä thi, Oriya) or mmdhaka (Kannada) or modagam (Tamil), sugiyan (Malayalam) or kudumu (Telugu), where the filling is fabricated of fresh coconut and jaggery or sugar while the covering is steamed rice dough. Information technology is eaten hot with ghee.
• Nevryo (or neureo ) is a sweet dumpling made dominantly in Dakshina Kannada and Udupi districts of Karnataka and Goa, merely before Christmas.
• Pidi (Malayalam) is a South Indian dish from Kerala that is ordinarily eaten with chicken curry.
• Pitha (Bihari, Oriya, Bengali, Assamese) are stuffed savouries made either by steaming or deep frying. A wide range of pithas are available in eastern and northward eastern Bharat.
• Samosa is a popular savoury snack eaten in the Indian subcontinent and Iranian plateau. It is a fried dumpling normally stuffed with mince, vegetables (mainly potatoes) and diverse 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.
• Momos are native in the Ladakh, Northeast Bharat, and Darjeeling regions of India. The region has developed their ain form of momos; from the original Tibetan version.^[29]

Nepali [edit]

In Nepal, steamed dumplings known as momo (or momo-cha) are a pop snack, often eaten as a full meal as well. They are similar to the Chinese jiaozi or the Central Asian 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 appurtenances with Tibet before the 1930s. Many dissimilar fillings, both meat based and vegetarian are common. Kathmandu Valley, a popular destination for momos, has with time developed its own essence for this food that differentiates it from its Tibetan counterpart.

Momos can be served fried, steamed or grilled. Momos are usually served with a dipping sauce normally consisting of tomatoes and chillies as the base of operations ingredient, from which numerous variations tin can exist made. Momo soup is a dish that has steamed momos immersed in a meat broth. Momos that are pan fried after steaming first are known as kothey momo , and steamed momos served in a hot sauce are chosen C-Momo in Nepal. Momos can also be prepared by direct deep frying without steaming first. Momos are one of the near mutual 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^[30] and an inner content of sweet substances such as chaku. The delicacy plays a very important role in Newaa society, and is a central part of the festival of Yomari punhi.^[31] 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.^[32]

North America [edit]

Dropped dumplings simmering for chicken and dumplings, an American comfort food^[33]

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 instance they are usually boiled.

Baked sweet dumplings are a pop dessert in American cuisine. They are made past wrapping fruit, frequently a whole tart apple, in pastry, so baking until the pastry is browned and the filling is tender. While baking, the dumplings may be surrounded by, and fifty-fifty basted in, a sweet sauce, typically containing chocolate-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 cutting into bite-size pieces, or merely 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 The states, are turkey, ham, and butterbeans. Popular sweet pairings are strawberries, apples, and blackberries. Dumplings also feature in the regional stews of the midwest and due south called "burgoos." Further due north, dumplings are frequently served with beefiness, corned-beef and duck stews, and blueberries are the favourite fruit for dessert dumplings.

In Canada, the poutine râpée is a blazon of filled dumpling made with pork mince inside a flour brawl.

Southeast Asian [edit]

Indonesian [edit]

Indonesian cuisine features several dishes which could be characterized as dumplings nether the influence of Chinese and Portuguese.

• Jalangkote is a South Sulawesi fried pastry with an empanada shape and blimp with vegetables, potatoes and eggs. Spicy, sweet and sour sauce volition be dipped into prior to be eaten.
• Pastel is the nigh 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 some other 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 Republic of indonesia such as in Surabaya, siomay can mean steamed pangsit and it will be served with bakso, meatballs soup.

Run into also [edit]

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

References [edit]

1. ^ Ko, Genevieve (1 Feb 2021). "Now's the Time for Homemade Dumplings". The New York Times. ISSN 0362-4331. Retrieved 12 Baronial 2021.
2. ^ Gibbon, Ed (2009). "Banku & Kenkey". The Congo Cookbook. Archived from the original on 13 January 2018. Retrieved 22 July 2011.
3. ^ "CUSTOMS". Tigrai Online . Retrieved 3 January 2013.
4. ^ GT in SA (16 August 2005). "Souskluitjies (Dumplings In Cinnamon Syrup)". Food. Food.com. Archived from the original on 21 Jan 2012. Retrieved 22 July 2011.
5. ^ evelynathens (17 June 2006). "Souskluitjies (Southward African Dumplings In Custard Sauce)". FOOD. Food.com.
6. ^ Swanepoel, Sharon. "South African Recipes". God's Celebrity Ministries International.
7. ^ Griffin, Ana Carolina (3 September 2019). "Gastronomía callaoense sobrevive puertas adentro". El Estímulo (in Castilian). Retrieved xix September 2019.
8. ^ ^{a b} Graves, Helen (2 October 2013). "Chinese food and drink: Pork belly mantou – recipe". TheGuardian.com. Guardian News & Media LLC. Retrieved 28 January 2015.
9. ^ https://www.chinadaily.com.cn/food/2014-01/23/content_17253836.htm
10. ^ "How to Make Chinese Dumplings from Scratch". xx February 2015.
11. ^ ^{a b c d} CCTV纪录 (26 February 2018), 《舌尖上的中国》第三季 第七集 生 | CCTV纪录 , retrieved 3 March 2019
12. ^ Zhao, Rongguang; Wang, Gangliu; Wang, Aimee Yiran (January 2015). A History of Food Culture in People's republic of china. SCPG Publishing Corporation. doi:10.1142/z008. ISBN9781938368165.
13. ^ "Norfolk Dumplings Recipe". The Green Relate. Archived from the original on 15 September 2008. Retrieved twenty July 2008.
14. ^ "Cotswold Dumpling Recipe". The Green Chronicle. Archived from the original on 24 September 2008. Retrieved 20 July 2008.
15. ^ Cropley, May. "Clootie Dumpling Recipe". Scotlands-Enchanting-Kingdom.com. Archived from the original on 13 September 2008. Retrieved 20 July 2008.
16. ^ Пельменів не буде — будуть равіолі? Нові стандарти на заморожені напівфабрикати відклали до весни [Dumplings will or will not be ravioli? New standards for frozen semi-finished products postponed to Spring]. pogliad.ua (in Ukrainian). 19 December 2008.
17. ^ Dal Lexicon Online derives the etymology of pel'men' from pel'=ear and nan'=bread in Komi and Mansi (Vogul) languages. This may be why pelmeni are called uszka ("ears") in Poland.
18. ^ Also in Max Vasmer'south etymological dictionary of the Russian language. See: пельмень - Этимологический онлайн-словарь русского языка Макса Фасмера (in Russian)
19. ^ ^{a b c d due east f g h} "Om kroppkakor, palt & kams" [Virtually kroppkakas, palts and kams]. Kunskapskokboken (Cognition Cookbook) (in Swedish). Krister Hanner. Retrieved xiii April 2015.
20. ^ "Kroppkakor från Blekinge" [Kroppkakas from Blekinge]. In the Kitchen (in Swedish). nineteen February 2013. Retrieved xiii April 2015.
21. ^ ^{a b} "Palt/Kams". Smaka Sverige (in Swedish). Retrieved 13 April 2015.
22. ^ "Kroppkakor". Smaka Sverige (in Swedish). Retrieved 13 April 2015.
23. ^ "Klabbe med fläsk och messmörsås" [Dumplings with pork and mess butter (Messmör [sv]) sauce]. Matklubben (in Swedish). Retrieved xiii April 2015.
24. ^ "Бораки" [Boraki]. Кулинарные Рецепты (Culinary Recipes) (in Russian). Retrieved 12 September 2017.
25. ^ "Dumplings / Dushbara". Azerbaijan International. 8 (3). Autumn 2000. Retrieved 5 Apr 2009.
26. ^ Jacob, Jeanne; Ashkenazi, Michael (2007). The World Cookbook for Students, Volume i. Greenwood Printing. ISBN978-1573567640.
27. ^ Nasmyth, Peter (2006). Georgia: in the Mountains of Poetry. Taylor & Francis. ISBN978-0203966723.
28. ^ Petrosian, Irina; Underwood, David (2006). Armenian Nutrient: Fact, Fiction & Folklore. Bloomington, Indiana, USA: Yerkir Publishing. ISBN978-one-4116-9865-ix.
29. ^ Lynelle Seow (fifteen Jan 2017). CultureShock! Bharat. Marshall Cavendish International Asia Pte Ltd. pp. 202–. ISBN978-981-4771-98-vi.
30. ^ Goldstein, D.; Mintz, Due south.; Krondl, M.; Mason, L. (2015). The Oxford Companion to Carbohydrate and Sweets. Oxford Companions. Oxford Academy Press. p. 634. ISBN978-0-19-931339-half dozen . Retrieved five November 2016.
31. ^ Roufs, T.Yard.; Roufs, K.Due south. (2014). Sweet Treats around the Earth: An Encyclopedia of Nutrient and Culture. ABC-CLIO. p. 237. ISBN978-1-61069-221-ii . Retrieved 5 November 2016.
32. ^ Basu Pasa (बासुपासा). Kantipur (कान्तिपुर) (in Nepali). Kathmandu.
33. ^ "101 Best Comfort Food Classics: Classic Chicken and Dumplings". Southern Living. Fourth dimension Inc. Lifestyle Group. Retrieved 12 September 2017.

External links [edit]

• Media related to Dumplings at Wikimedia Commons

smitheversay1956.blogspot.com

Source: https://en.wikipedia.org/wiki/Dumpling