Dumplings are cooked balls of
doughDough is a paste made out of any cereals or leguminous crops by mixing flour with a small amount of water and/or other liquid. This process is a precursor to making a wide variety of foodstuffs, particularly breads and bread-based items , flatbreads, noodles, pastry, and similar items)...
. They are based on
flourFlour is a powder which is made by grinding cereal grains, other seeds or roots . It is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history...
,
potatoThe potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species...
es or
breadBread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed , fried , or baked on an unoiled frying pan . It may be leavened or unleavened...
, and may include
meatMeat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as organs and offal...
,
fishFish is a food consumed by many species, including humans. The word "fish" refers to both the animal and to the food prepared from it. Fish has been an important source of protein for humans throughout recorded history.-Terminology:...
, vegetables, or
sweetswas a Japanese idol group. Put together through auditions, the group debuted in 2003 on the avex trax label. Although the group met minor success, they disbanded after three years with the release of a final single in June 2006....
. They may be cooked by
boilingBoiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding environmental pressure. While below the boiling point a liquid...
,
steamingSteaming is a method of cooking using steam. Steaming is considered a healthy cooking technique and capable of cooking almost all kinds of food.-Method:...
,
simmeringSimmering is a food preparation technique in which foods are cooked in hot liquids kept at or just below the boiling point of water , but higher than poaching temperature...
,
fryingFrying is the cooking of food in oil or another fat, a technique that originated in ancient Egypt around 2500 BC. Chemically, oils and fats are the same, differing only in melting point, but the distinction is only made when needed. In commerce, many fats are called oils by custom, e.g...
, or
bakingBaking is the technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones. It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, cookies and crackers. Such items...
. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may be sweet or spicy. They can be eaten by themselves, in
soupSoup is a generally warm food that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.Traditionally,...
s or
stewA stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables , meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used...
s, with
gravyGravy is a sauce made often from the juices that run naturally from meat or vegetables during cooking. In North America the term can refer to a wider variety of sauces and gravy is often thicker than in Britain...
, or in any other way. While some dumplings resemble solid
waterWater is a chemical substance with the chemical formula H2O. A water molecule contains one oxygen and two hydrogen atoms connected by covalent bonds. Water is a liquid at ambient conditions, but it often co-exists on Earth with its solid state, ice, and gaseous state . Water also exists in a...
boiled doughs, such as
gnocchiGnocchi are various thick, soft dumplings. They may be made from semolina, ordinary wheat flour, flour and egg, flour, egg, and cheese, potato, bread crumbs, or similar ingredients. The smaller forms are called gnocchetti....
, others such as
wontonNot to be confused with WantonA wonton is a type of dumpling commonly found in a number of Chinese cuisines.-Filling:...
s resemble
meatballA meatball is made from an amount of ground meat rolled into a small ball, sometimes along with other ingredients, such as breadcrumbs, minced onion, spices, and possibly eggs...
s with a thin dough covering.
African cuisine
FufuFufu, , is a staple snack of West and Central Africa. It is a thick paste usually made by boiling starchy root vegetables in water and pounding with a mortar and pestle until the desired consistency is reached...
fit the definition of a dumpling in that they are starchy balls of dough that are steamed. Fufu are staples to the diet of many regions of Africa, although they may be known by several other names. The fufu originates in Ghana, where it is often eaten in soups, much like the
matzoMatzo or matzah is an unleavened bread traditionally eaten by Jews during the week-long Passover holiday, when eating chametz—bread and other food which is made with leavened grain—is forbidden according to Jewish law. Currently, the most ubiquitous type of Matzo is the traditional Ashkenazic...
ball, or with a vegetarian or meat-based stew. An example of the variation of fufu is the banku and kenkey, dumplings formed from fermented cornmeal dough. Banku are boiled while kenkey are partly boiled then finished by steaming in banana leaves. There are several other versions of fufu in Africa and the Caribbean.
Souskluitjies are dumplings found in South Africa. 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 AfricaThe Republic of South Africa is a country in southern Africa. Located at the southern tip of Africa, it is divided into nine provinces, with of coastline on the Atlantic and Indian oceans...
has another kind of dumpling known as melkkos. These dumplings are formed by 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.
British and Irish cuisine
Savoury dumplings made from balls of dough are part of traditional
BritishEnglish cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, largely due to the importation of ingredients and ideas from places such as North America, China, and India...
and
Irish cuisineIrish cuisine is a style of cooking originating from Ireland or developed by Irish people. It evolved from centuries of social and political change. The cuisine takes its influence from the crops grown and animals farmed in its temperate climate. The introduction of the potato in the second half of...
. Dumplings are made from twice the weight of self raising flour to
suetSuet is raw beef or mutton fat, especially the hard fat found around the loins and kidneys.Suet has a melting point of between 45° and 50°C and congelation between 37° and 40°C....
, bound together by cold water to form a dough and seasoned with salt and pepper. Balls of this dough are dropped into a bubbling pot of
stewA stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables , meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used...
or
soupSoup is a generally warm food that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.Traditionally,...
, or into a
casseroleA casserole, from the French for "saucepan", is a large, deep dish used both in the oven and as a serving vessel. The word casserole is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan...
. They sit, partly submerged in the stew, and expand as they are half-boiled half-steamed for ten minutes or so. The cooked dumplings are airy on the inside and moist on the outside. The dough may be flavoured with
herbExcept in botanical usage, an herb is "any plant with leaves, seeds, or flowers used for flavoring, food, medicine, or perfume" or "a part of such a plant as used in cooking"...
s, or it may have
cheeseCheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....
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.
These sour-dough dumplings, when sweetened and made with
dried fruitDried fruit is fruit where the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators. Dried fruit has a long tradition of use dating back to the fourth millennium BC in Mesopotamia, and is prized...
and spices, can be boiled in water to make a dessert. In
ScotlandScotland is a country that is part of the United Kingdom. Occupying the northern third of the island of Great Britain, it shares a border with England to the south and is bounded by the North Sea to the east, the Atlantic Ocean to the north and west, and the North Channel and Irish Sea to the...
, this is called a
clootie dumpling, after the cloth. In Dorset, dumplings are often called doughboys, perhaps in reference to the buoys that are used to mark lobster pots around the coast locally.
Italian cuisine
RavioliRavioli are a traditional type of Italian filled pasta. They are composed of a filling sealed between two layers of thin egg pasta dough and are served either in broth or with a pasta sauce. The word ravioli is reminiscent of the Italian verb riavvolgere , though the two words are not...
and
tortelliniTortellini are ring-shaped pasta. They are typically stuffed with a mix of meat or cheese. Originally from the Italian region of Emilia , they are usually served in broth, meat broth, either of beef, chicken, or both...
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.
GnocchiGnocchi are various thick, soft dumplings. They may be made from semolina, ordinary wheat flour, flour and egg, flour, egg, and cheese, potato, bread crumbs, or similar ingredients. The smaller forms are called gnocchetti....
' onMouseout='HidePop("33118")' href="http://www.absoluteastronomy.com/topics/Argentina">Argentina
Argentina , officially the Argentine Republic , is the second largest country in South America by land area, after Brazil. It is constituted as a federation of 23 provinces and an autonomous city, Buenos Aires...
, ) 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,
semolinaSemolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings. Semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains such as rice and corn.-Name:The term semolina derives from...
, flour, or
ricotta cheeseRicotta is an Italian dairy product made from sheep milk whey left over from the production of cheese. Although typically referred to as ricotta cheese, ricotta is not properly a cheese because it is not produced by coagulation of casein...
(with or without
spinachSpinach is an edible flowering plant in the family of Amaranthaceae. It is native to central and southwestern Asia. It is an annual plant , which grows to a height of up to 30 cm. Spinach may survive over winter in temperate regions...
). The lumps are boiled in water and served with melted butter, grated cheese, or other pasta sauces.
Scandinavian cuisine
In Norway, 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 potatoes and various types of flour, and then boiled. Occasionally they contain pork meat, such as bacon, in the middle. In some areas it is common to serve the dumplings with syrup.
In Sweden, potato dumplings mainly have two names. In the northern parts they are usually called Palt, or
PitepaltPitepalt is a palt, a dish related to kroppkakor, and the specialty of the city of Piteå, though it is not eaten only in Piteå. This Swedish dish has almost as many variants as households in Piteå. Pitepalt are mostly made out of raw potatoes and barley flour, which is not the case with kroppkakor....
, and are filled with salted pork and eaten with melted butter and lingonberry jam. In southern Sweden, and Öland, the potato dumpling is called Kroppkaka, and is usually filled with smoked pork, raw onions and coarsely ground pepper, usually served with cream and lingonberry jam. On Öland, the south-eastern coast and in the north the dumplings are made mainly from raw potatoes, whereas in the southern mainland boiled potatoes are mainly in use. Flour dumplings for use in soup are called Klimp.
Central European cuisine
GermanyGerman cuisine is a style of cooking derived from the nation of Germany. It has evolved as a national cuisine through centuries of social and political change with variations from region to region. The southern regions of Germany, including Bavaria and neighbouring Swabia, share many dishes....
, Hungary, Austria,
PolandPolish cuisine is a style of cooking and food preparation originating from Poland. It has evolved over the centuries due to historical circumstances. Polish national cuisine shares some similarities with other Central European and Eastern European traditions as well as French and Italian...
,
Czech RepublicThe Czech Republic is a landlocked country in Central Europe. The country is bordered by Poland to the northeast, Slovakia to the east, Austria to the south, and Germany to the west and northwest....
and
SlovakiaThe Slovak Republic is a landlocked state in Central Europe. It has a population of over five million and an area of about . Slovakia is bordered by the Czech Republic and Austria to the west, Poland to the north, Ukraine to the east and Hungary to the south...
boast a large variety of dumplings, both sweet and savoury. A dumpling is called
KloßKlose is a surname, and may refer to*Adolf Klose , German railroad engineer and inventor* Anastasia Klose, , Australian artist* Bob Klose, , British musician and photographer* Dennie Klose, , German Comedian...
in Northern Germany, Knödel, Nockerl or Knöpfle in Southern Germany and Austria. These are flour dumplings, the most common dumplings, thin or thick, made with eggs and
semolinaSemolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings. Semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains such as rice and corn.-Name:The term semolina derives from...
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
potatoThe potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species...
es, or a mixture of both, and are often filled with
croutonA crouton is a small piece of sautéed or rebaked bread, often cubed and seasoned, that is used to add texture and flavor to salads, notably the Caesar salad, as an accompaniment to soups, or eaten as a snack food. The word crouton is derived from the French croûton, itself derived from croûte,...
s.
BreadBread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed , fried , or baked on an unoiled frying pan . It may be leavened or unleavened...
dumplings are made with white bread and are sometimes shaped like a loaf of bread, and boiled in a
napkinA napkin, or face towel is a rectangle of cloth used at the table for wiping the mouth while eating. It is usually small and folded...
, in which case they are known as
napkin dumplings (Serviettenknödel).
Maultaschen are a
SwabiaSwabia is a cultural, historic and linguistic region in southwestern Germany.-Geography:Like many cultural regions of Europe, Swabia's borders are not clearly defined...
n (
Baden-WürttembergBaden-Württemberg is one of the 16 states of Germany. Baden-Württemberg is in the southwestern part of the country to the east of the Upper Rhine, and is the third largest in both area and population of Germany's sixteen states, with an area of and 10.7 million inhabitants...
) specialty food, consisting of an outer layer of pasta dough with a filling traditionally made of minced 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.
In Hungary, dumplings are called
galuska or
nokedli - small lumps cut from a thick flour and egg batter and dropped into boiling water, similar to the German
SpätzleSpätzle are a type of egg noodle of soft texture found in the cuisine of Germany and of Austria, Switzerland, Hungary, Alsace and South Tyrol.-History:The geographic origin of spätzle is not precisely...
, Knöpfle, or Knödel. Sweet dumplings are made with flour and potato dough, which is wrapped around whole
plumA plum or gage is a stone fruit tree in the genus Prunus, subgenus Prunus. The subgenus is distinguished from other subgenera in the shoots having a terminal bud and solitary side buds , the flowers in groups of one to five together on short stems, and the fruit having a groove running down one...
s or
apricotThe apricot, Prunus armeniaca, is a species of Prunus, classified with the plum in the subgenus Prunus. The native range is somewhat uncertain due to its extensive prehistoric cultivation.- Description :...
s, and then boiled and rolled in hot buttered bread crumbs.
ShlishkesShlishkes is a dish of potato-based small dumplings popular in Hungarian cooking and often found in the Jewish cooking of Jews in the Ashkenazi community....
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.
In
Czech cuisineCzech cuisine has both influenced and been influenced by the cuisines of surrounding countries. Many of the fine cakes and pastries that are popular in Central Europe originated in the Czech lands. Czech cuisine is marked by a strong emphasis on meat dishes. Pork is quite common, and beef and...
, dumplings are called
knedlíky and in
SlovakiaSlovak cuisine varies slightly, though sometimes dramatically, from region to region. It was influenced by the traditional cuisine of its neighbours and it influenced these as well...
they are called
knedličky. These can be either houskové (bread) or bramborové (potato) dumplings. These dumplings, together with pork and sauerkraut, are part of the Czech
national dishA national dish is a dish, food or a drink that is considered to represent a particular country, nation or region.A dish can become a national dish for a variety of reasons. It can be the national dish because it is a staple daily food for the majority of the population. It can also be the national...
: Vepřo knedlo zelo.
Bryndzové haluškyBryndzové Halušky is one of the national dishes in Slovakia. This hearty meal consists of Halušky and bryndza , optionally sprinkled with cooked bits of smoked pork fat/bacon.Žinčica is traditionally drunk with this meal...
, 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,
strapačkyStrapačky is a Slovak dish, similar to bryndzové halušky where the base compound of the dish is halušky , however instead of bryndza, stewed sauerkraut is used....
. Also available are their related stuffed version called
pirohyPierogi are dumplings of unleavened dough - first boiled, then they are baked or fried usually in butter with onions - traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit...
, usually filled with
bryndzaBryndza is a sheep milk cheese made in Central and Eastern Europe. Recipes differ slightly across the countries.-Etymology:Brânză or brînză is the generic word for "cheese" in Romanian, there is no special type of cheese associated with it...
(
bryndzové pirohy), quark cheese, potatoes, onions, cabbage, mushrooms, or meat.
Idrijski žlikrofi are
SloveniaSlovenia , officially the Republic of Slovenia , is a country in Central and Southeastern Europe touching the Alps and bordering the Mediterranean. Slovenia borders Italy to the west, Croatia to the south and east, Hungary to the northeast, and Austria to the north, and also has a small portion of...
n dumplings, regionally located in the town of
IdrijaIdrija is a small town and municipality in the Goriška region of Slovenia. It is known for its mercury mine and lace....
. They are made from dough with potato filling and have a characteristic form of a hat. Žlikrofi are made by a traditinal 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 clasified as a
Traditional speciality guaranteedProtected Geographical Status is a legal framework defined in European Union law to protect the names of regional foods. Protected Designation of Origin , Protected Geographical Indication and Traditional Speciality Guaranteed are distinct regimes of geographical indications within the framework...
dish.
The only
potato dumpling museum in the world, the Thüringer Kloßmuseum, is located in Germany, in the municipality of
HeichelheimHeichelheim is a municipality in the Weimarer Land district of Thuringia, Germany....
near
WeimarWeimar is a city in Germany famous for its cultural heritage. It is located in the federal state of Thuringia , north of the Thüringer Wald, east of Erfurt, and southwest of Halle and Leipzig. Its current population is approximately 65,000. The oldest record of the city dates from the year 899...
.
Eastern European cuisine
PierogiPierogi are dumplings of unleavened dough - first boiled, then they are baked or fried usually in butter with onions - traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit...
of Poland, varenyky of Ukraine and Belarus, and
pelmeniPelmeni are dumplings consisting of a filling wrapped in thin, unleavened dough that originated in Siberia and is a dish of Russian cuisine. Pelmeni are common in Russia and have similar names in other languages: , pyal’meni; pilmän; , pel’meni; ; .- Ingredients :The dough is made from flour and...
of Russia are ravioli-like crescent-shaped dumplings filled with savoury or sweet filling. They are usually boiled, and then sometimes fried before serving. They are often served with plenty of
sour cream Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name stems from the production of lactic acid by bacterial...
.
KluskiKluski is a generic Polish name for all kinds of dumplings without a filling, though at times the word also refers to all varieties of noodles as well. It is usually made of chunks of boiled dough. There are several varieties of kluski, depending mostly on the dough...
are a different variety of
PolishPolish cuisine is a style of cooking and food preparation originating from Poland. It has evolved over the centuries due to historical circumstances. Polish national cuisine shares some similarities with other Central European and Eastern European traditions as well as French and Italian...
dumplings
"Little ears", variously called
uszkaUszka, , are small dumplings usually filled with flavoursome wild forest mushrooms and/or minced meat. They are usually served with barszcz, though they can be eaten simply with melted butter and herbs sprinkled over...
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 tortelliniTortellini are ring-shaped pasta. They are typically stuffed with a mix of meat or cheese. Originally from the Italian region of Emilia , they are usually served in broth, meat broth, either of beef, chicken, or both...
or
Jewish kreplachKreplach are small dumplings filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup. They are similar to Italian tortellini and Chinese wontons. The dough is traditionally made of flour, water and eggs, kneaded and rolled out thin...
. They are stuffed with meat or mushrooms and traditionally served in
borshchBorscht is a soup of Ukrainian origin that is popular in many Eastern and Central European countries. In most of these countries, it is made with beetroot as the main ingredient, giving it a deep reddish-purple color...
or clear soup. In
RomaniaRomanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character...
, "little ears" are also served in dumpling soup (
supă de găluşte)
LithuanianLithuanian cuisine features the products suited to the cool and moist northern climate of Lithuania: barley, potatoes, rye, beets, greens, berries, and mushrooms are locally grown, and dairy products are one of its specialities...
dough dumplings are called
koldūnaiKalduny or kolduny are stuffed dumplings made of unleavened dough in Belarusian, Lithuanian, and Polish cuisines, akin to the Russian pelmeni and the Ukrainian vareniki. In Slavic languages the word means “magicians” or “sorcerers”, but it is unclear how the word became associated with the dish...
and
virtiniaithumb|right|Varenyks with [[curd]]Varenyky are a kind of stuffed dumpling associated with Ukrainian cuisine. Variants are also found in Moldovan, Mennonite, Belarusian, Russian, Lithuanian, and Polish cooking. They are believed to originate from Chinese and Siberian influences, although sometimes...
. Usually they are filled with meat or curd. One of the varieties is called
Šaltanosiai and is made with blueberry filling. There are also potato dumplings called
cepelinaiCepelinai or Didžkukuliai are a Lithuanian national dish. They are a type of dumpling made from grated potatoes and usually stuffed with minced meat, although sometimes dry cottage cheese or mushrooms are used instead....
or
didžkukuliai, filled with meat or curd inside, served with soured cream. A similar dish exists in Belarus that is called
klyocki (клёцкi).
In
Russian cuisineRussian cuisine is diverse, as Russia is the largest country in the world. Russian cuisine derives its varied character from the vast and multi-cultural expanse of Russia. Its foundations were laid by the peasant food of the rural population in an often harsh climate, with a combination of...
, the most common type of dumplings is
pelmeniPelmeni are dumplings consisting of a filling wrapped in thin, unleavened dough that originated in Siberia and is a dish of Russian cuisine. Pelmeni are common in Russia and have similar names in other languages: , pyal’meni; pilmän; , pel’meni; ; .- Ingredients :The dough is made from flour and...
, which are usually filled with meat, traditionally with a combination of pork, beef and mutton (or game meat). Fish pelmeni are also known.
In
SiberiaSiberia is an extensive region constituting almost all of Northern Asia. Comprising the central and eastern portion of the Russian Federation, it was part of the Soviet Union from its beginning, as its predecessor states, the Tsardom of Russia and the Russian Empire, conquered it during the 16th...
, especially popular with the
Buryat peoplesThe Buryats or Buriyads , numbering approximately 436,000, are the largest ethnic minority group in Siberia and are mainly concentrated in their homeland, the Buryat Republic, a federal subject of Russia...
are dumplings called
pozi (
buuzBuuz are a type of Mongolian steamed dumpling filled with minced mutton, or beef meat. The meat is flavoured with onion or garlic and salted. Occasionally, they are flavoured with sprouted fennel seeds and other seasonal herbs...
in 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. Unlike most other European dumplings, a poza is cooked over steam, not boiled.
Samsa (related to the Indian samosa), cheburiki, and belyashi are all popular imported dumplings.
Middle Eastern cuisine
Meat-filled manti in
ArmeniaArmenian cuisine includes the foods and cooking techniques of the Armenian people, the Armenian diaspora and traditional Armenian foods and dishes. The cuisine reflects the history and geography where Armenians have lived as well as incorporating outside influences...
are typically served with yogurt or sour cream, accompanied by clear soup.
Mantapour is an Armenian beef soup with manti.
Dushbara is an Azeri soup with tiny lamb-filled dumplings.
KhinkaliKhinkali are Caucasian dumplings filled with various fillings such as mushrooms or cheese, but mostly with spiced meat with greens, onions and garlic. They are eaten plain, or with coarse black pepper. The meat filling is uncooked when the Khinkali is assembled, so when cooked the meat's juices...
are Georgian dumpling usually filled with spiced meat.
Boraki are a kind of Armenian fried
pelmeniPelmeni are dumplings consisting of a filling wrapped in thin, unleavened dough that originated in Siberia and is a dish of Russian cuisine. Pelmeni are common in Russia and have similar names in other languages: , pyal’meni; pilmän; , pel’meni; ; .- Ingredients :The dough is made from flour and...
. The main difference between
boraki and traditional pelmeni 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 yoghurt and chopped garlic.
American cuisine
Several types of dumplings are popular in the United States. Bite-sized, hand-torn pieces of dough are cooked in boiling chicken broth along with a variety of vegetables to make the dish
Chicken and dumplingsChicken and dumplings is a popular comfort food dish, commonly found in the Southern and Midwestern United States, that is also attributed to being a French Canadian meal that originated during the Great Depression...
which is served as a thick soup. Dumplings are often used as part of regionally popular
BurgooBurgoo is a term used for many types of stew or porridge made from a mixture of ingredients.-North American usage:Burgoo is a spicy stew, similar to Irish or Mulligan stew, often served with cornbread or corn muffins....
(stew).
The baked dumpling is popular in
American cuisineAmerican cuisine is a style of food preparation originating from the United States of America. European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter...
. These sweet dumplings are made by wrapping
fruitIn broad terms, a fruit is a structure of a plant that contains its seeds.The term has different meanings dependent on context. In non-technical usage, such as food preparation, fruit normally means the fleshy seed-associated structures of certain plants that are sweet and edible in the raw state,...
, frequently a whole tart
appleThe apple is the pomaceous fruit of the apple tree, species Malus domestica in the rose family . It is one of the most widely cultivated tree fruits, and the most widely known of the many members of genus Malus that are used by humans. Apple grow on small, deciduous trees that blossom in the spring...
, in pastry, then baking until the pastry is browned and the filling is tender. As an alternative to simply baking them, these dumplings are surrounded by a sweet
sauceIn cooking, a sauce is liquid, creaming or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsus, meaning salted...
in the baking dish, and may be basted during cooking. Popular flavours for apple dumplings include
brown sugarBrown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content, or it is produced by the addition of molasses to refined white...
,
caramelCaramel is a beige to dark-brown confection made by heating any of a variety of sugars. It is used as a flavoring in puddings and desserts, as a filling in bonbons, and as a topping for ice cream, custard and coffee....
, or
cinnamonCinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods...
sauces.
Boiled dumplings are made from flour to form a dough. A pot of boiling chicken or turkey broth is used to cook this dough. The thickness and the size of the dumplings is at the cook's discretion. The size does not affect the taste but the thickness does. It is optional to serve with the meat in the dish or on the side.
Dumplings can be made with eggs, milk, baking powder or even yeast, or just from flour and water. Rolled dumplings are rolled thin and cut into small pieces for cooking, while dropped dumplings are formed into small balls.
TortillaIn Mexico and Central America, a tortilla is a type of thin, unleavened flat bread, made from finely ground maize...
dumplings are made with tortillas and fillings to a boiling pot of stock to make dumplings. Popular varieties of Southern dumplings include chicken dumplings, turkey dumplings, strawberry dumplings, apple dumplings, ham dumplings, and even butter-bean dumplings.
In the
Allegheny MountainsThe Allegheny Mountain Range , also spelled Alleghany, Allegany and, informally, the Alleghenies, is part of the vast Appalachian Mountain Range of the eastern United States and Canada...
of central
PennsylvaniaThe Commonwealth of Pennsylvania is a U.S. state that is located in the Northeastern and Mid-Atlantic regions of the United States. The state borders Delaware and Maryland to the south, West Virginia to the southwest, Ohio to the west, New York and Ontario, Canada, to the north, and New Jersey to...
,
pot pieA pot pie is a type of baked savory pie with a bottom and top completely encased by flaky crusts and baked inside a pie tin to support its shape....
is rolled dough made from flour and broth (usually ham), cut into squares, and boiled with the meat in the broth, usually with potatoes.
General
In addition, considering stuffed dumplings throughout Latin America, there are empanadas, whose stuffing, manufacture and types are numerous and varied.
Caribbean cuisine
The Jamaicans created the first Caribbean dumplings. A simple recipe including self-raising flour, water and salt was made into a thick dough before frying on a pan until golden brown. These are usually rounded or rolled into balls and are served with
ackee and saltfishAckee and saltfish is a traditional Jamaican dish, internationally known as Jamaica's national dish. It spread to other countries with the Jamaican diaspora....
or
chickenChicken is the most common type of poultry in the world, and is prepared as food in a wide variety of ways, varying by region and culture.- History :...
as a side dish. Like English dumplings, they have a soft and fluffy texture. Eventually the recipe spread across the Caribbean as it reached the
Lesser AntillesThe Lesser Antilles are a long, partly volcanic island arc in the Western Hemisphere. Most of its islands form the eastern boundary of the Caribbean Sea with the Atlantic Ocean, with the remainder located in the southern Caribbean just north of South America...
such as
BarbadosBarbados is an island country in the Lesser Antilles. It is in length and as much as in width, amounting to . It is situated in the western area of the North Atlantic and 100 kilometres east of the Windward Islands and the Caribbean Sea; therein, it is about east of the islands of Saint...
,
TrinidadTrinidad is the larger and more populous of the two major islands and numerous landforms which make up the island nation of Trinidad and Tobago. It is the southernmost island in the Caribbean and lies just off the northeastern coast of Venezuela. With an area of it is also the fifth largest in...
,
GrenadaGrenada is an island country and Commonwealth Realm consisting of the island of Grenada and six smaller islands at the southern end of the Grenadines in the southeastern Caribbean Sea...
and also the eastern section of the
Dominican RepublicThe Dominican Republic is a nation on the island of La Hispaniola, part of the Greater Antilles archipelago in the Caribbean region. The western third of the island is occupied by the nation of Haiti, making Hispaniola one of two Caribbean islands that are shared by two countries...
, where the dish is known as "dumplin"; it was introduced to the island by immigrants from the British Lesser Antilles who came to work in the sugar industry. There is also a type of dumpling that is put into chicken stews and soups. It is a mix of flour and water and boiled in the water with the meat. In Haiti, there is a similar dumpling dish that is rolled into a ball or log shaped, which is then boiled in various soups, some which are known as bouillon.
Jamaican cuisine
Dumplings come in two forms in Jamaica, fried and boiled. Both 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 saltfishAckee and saltfish is a traditional Jamaican dish, internationally known as Jamaica's national dish. It spread to other countries with the Jamaican diaspora....
, kidneys,
liverThe liver is a vital organ present in vertebrates and some other animals. It has a wide range of functions, including detoxification, protein synthesis, and production of biochemicals necessary for digestion...
salt
mackerelMackerel is a common name applied to a number of different species of fish, mostly, but not exclusively, from the family Scombridae. They may be found in all tropical and temperate seas. Most live offshore in the oceanic environment but a few, like the Spanish mackerel , enter bays and can be...
, etc. and often taste better when refried. A refried dumpling is thinly sliced and then fried, which gives it a slightly crispy outer layer and a tender middle. A purely fried white flour dumpling is golden brown and looks a lot like a roll, often substituting the boiled dumpling, but it is mostly consumed as part of
breakfastBreakfast is the first meal taken after rising from a night's sleep, most often eaten in the early morning before undertaking the day's work...
.
Chilean cuisine
In
ChileChile ,officially the Republic of Chile , is a country in South America occupying a long, narrow coastal strip between the Andes mountains to the east and the Pacific Ocean to the west. It borders Peru to the north, Bolivia to the northeast, Argentina to the east, and the Drake Passage in the far...
, there are
pantrucaPantruca, pancutra or pancucha 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 verduras soup or beef stock....
s, a type of flat, elongated irregular dumplings flavoured with fresh parsley and served in soup.
Peruvian cuisine
"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 cuisine
In
Puerto RicoPuerto Rico , officially the Commonwealth of Puerto Rico , is an unincorporated territory of the United States, located in the northeastern Caribbean, east of the Dominican Republic and west of both the United States Virgin Islands and the British Virgin Islands.Puerto Rico comprises an...
, dumplings are made of grated tubers such as
yuccaYucca is a genus of perennial shrubs and trees in the family Asparagaceae, subfamily Agavoideae. Its 40-50 species are notable for their rosettes of evergreen, tough, sword-shaped leaves and large terminal panicles of white or whitish flowers. They are native to the hot and dry parts of North...
and
malanga- Plants :* Xanthosoma, also known as Malanga, a tropical and sub-tropical edible or ornamental plant* Eddoe, also known as Malanga, a tropical vegetable- People :* Gerard Malanga , poet and photographer* Steven Malanga, author...
with added
calabazaCalabaza is a term that can be applied to a variety of gourds and melons grown throughout the world.-Etymology :The word calabaza is derived from the Persian term for melon . The French term "calabasse", and hence "calabash" is based on the older Spanish...
, unripe bananas and plantains mixed with flour. This dumplings are a traditional part in Puerto Rican style
pigeon peaThe pigeon pea , also known as tropical green pea, toor dāl or arhar dāl , ತೊಗರಿ ಬೇಳೆ kadios , or Congo pea or gungo pea , pois Congo , gandul , gunga pea, or no-eye pea, [Cajanus...
soup. Olive oil and
annattoAnnatto, sometimes called roucou or achiote, is a derivative of the achiote trees of tropical regions of the Americas, used to produce a yellow to orange food coloring and also as a flavoring...
are usually added and help the mix from turning brown. The dumplings are formed in to 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. Another dumpling that originated in Puerto Rico is the
pastelesPasteles are a traditional dish in several Latin American countries. In Puerto Rico, the Dominican Republic, Trinidad and Tobago, the Caribbean coast of Colombia, and Panama, it is similar to a tamale. In Central American cuisine, it more closely resembles a British pasty or an Italian calzone.In...
, a dumpling made of grated
taroTaro is a common name for the corms and tubers of several plants in the family Araceae . Of these, Colocasia esculenta is the most widely cultivated, and is the subject of this article. More specifically, this article describes the 'dasheen' form of taro; another variety is called eddoe.Taro is...
, potatoes, calabaza, unripe plantains, and unripe bananas. The
masaMasa is Spanish for dough. In the Americas it is often short for masa de maíz, a maize dough made from freshly prepared hominy. It is used for making corn tortillas, tamales, pupusas, arepas and many other Latin American dishes. The dried and powdered form is called masa harina, masa de harina,...
is then mixed with milk and annatto oil, and they are stuffed with stewed pork, chick peas, olives, capers and raisins. They are then placed on a banana leaf, tied and then boiled. The origin of pasteles leads back to African slaves on the island who mainly work on cropping bananas. Pasteles are popular in the Dominican Republic, Hawaii, Trinidad and lately seen in Cuban cuisine.
Chinese cuisine
The
jiaoziJiǎozi 餃子 or 饺子 , bánh bột luộc , gyōza , Mo:Mo: or Momocha म:म: or ममचा , or pot sticker is a Chinese dumpling widely spread to Japan, Eastern and Western Asia.Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into...
((Simplified Chinese: 饺子; Traditional Chinese: 餃子; Pinyin (Mandarin): jiǎo zi; Cantonese: gaau2 zi2)) is a common
ChineseChinese civilization may refer to:* China for more general discussion of the country.* Chinese culture* Greater China, the transnational community of ethnic Chinese.* History of China* Sinosphere, the area historically affected by Chinese culture...
dumpling which generally consists of minced meat and finely chopped vegetables wrapped into a thin and elastic piece of dough skin. Popular meat fillings include ground
porkPork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....
, ground
beefBeef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
, ground
chickenThe chicken is a domesticated fowl, a subspecies of the Red Junglefowl. As one of the most common and widespread domestic animals, and with a population of more than 24 billion in 2003, there are more chickens in the world than any other species of bird...
,
shrimpShrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. Adult shrimp are filter feeding benthic animals living close to the bottom. They can live in schools and can swim rapidly backwards. Shrimp are an important...
, and even
fishFish is a food consumed by many species, including humans. The word "fish" refers to both the animal and to the food prepared from it. Fish has been an important source of protein for humans throughout recorded history.-Terminology:...
. 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 vary depending on personal tastes and region. Jiaozi are usually
boiledBoiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding environmental pressure. While below the boiling point a liquid...
or
steamedSteaming is a method of cooking using steam. Steaming is considered a healthy cooking technique and capable of cooking almost all kinds of food.-Method:...
and remains to be a traditional dish eaten on Chinese New Year's Eve, the 5th day of Chinese New Year, and special family reunions. Extended family members may gather together to make dumplings, and it is also eaten for farewell to family members or friends. 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.
If dumplings are laid flatly on a pan, first steamed with lid on with a thin layer of water, then fried in oil after the water has been evaporated, they are called
guotie 锅贴 (gyoza in Japanese) or potstickers as the Maillard reaction occurring on the bottom of the dumpling make the skin crispy and brown.
Wontons ((Simp: 馄饨; Trad: 餛飩; Pinyin: hún tún; Cantonese: wan4 tan1)) are another kind of dumplings. They are typically boiled in a light broth or soup and made with a meatier 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 all wrapped differently.
Another type of Chinese dumpling is made with glutinous rice. Usually, the glutinous rice dumplings
粽子 zongziZongzi is a traditional Chinese food, made of glutinous rice stuffed with different fillings and wrapped in bamboo or reed leaves. They are cooked by steaming or boiling. Laotians, Thais, and Cambodians also have similar traditional dishes. In the Western world, they are also known as rice...
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 includes sweet dumplings. Tangyuan are smaller dumplings made with glutinous rice flour and filled with sweet sesame, peanut,
red bean pasteRed bean paste or Azuki bean paste is a sweet, dark red bean paste originating from China. It is used in Chinese cuisine, Japanese confectionery, and Korean cuisine. It is prepared by boiling and mashing azuki beans and then sweetening the paste with sugar or honey...
. Tangyuan may also be served without a filling. Tangyuan are eaten on the 15th day of Chinese New Year, or the Lantern Festival. There are also other kinds of dumplings such as
har kao,
siew mai, small cage-steamed bun
(xiaolongbaoXiaolongbao is a type of steamed bun or baozi from eastern China, especially Shanghai and Wuxi. It is traditionally steamed in small bamboo baskets, hence the name...
), pork bun and crystal dumpling.
See also:
dim sum 点心Dim sum refers to a style of Chinese food prepared as small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates...
for descriptions of several other kinds of dumplings such as
gau and taro root dumplings.
Nepalese cuisine
In
NepalNepal , officially the Federal Democratic Republic of Nepal, is a landlocked sovereign state located in South Asia. It is located in the Himalayas and bordered to the north by the People's Republic of China, and to the south, east, and west by the Republic of India...
, steamed dumplings known as
momoMomo is a type of pastry native to Nepal as well as among the Tibetans. It is similar to the Mongolian buuz or the Chinese jiaozi.The Tibetan word momo is a loanword from the Chinese mómo .-Production:...
(or momo-cha) are a popular snack. They are similar to the Chinese
jiaoziJiǎozi 餃子 or 饺子 , bánh bột luộc , gyōza , Mo:Mo: or Momocha म:म: or ममचा , or pot sticker is a Chinese dumpling widely spread to Japan, Eastern and Western Asia.Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into...
or the Central Asian manti. The dish is native to Tibet, and was brought to Nepal by the Newar traders of Kathmandu who were trading goods in Tibet before 1930's. Nepalese momo is different from Tibet momo. Many different fillings, both meat-based and vegetarian, are common. Currently Kathmandu (Nepal) is most famous for momo, it is one of the most desired fast food there, along with time Kathmandu has developed its own essence for this food.
Indian cuisine
SubcontinentalThe Indian subcontinent, also Indian Subcontinent, Indo-Pak Subcontinent or South Asian Subcontinent is a region of the Asian continent on the Indian tectonic plate from the Hindu Kush or Hindu Koh, Himalayas and including the Kuen Lun and Karakoram ranges, forming a land mass which extends...
cuisine features several dishes which could be characterised as dumplings:
- "Gujhia
Gujia , a Rajasthani cuisine, is a sweet dumpling made with suji or Maida flour wheat flour and stuffed with khoya.The packaging of a gujhia is very much like that of a samosa, however the gujhia has a very distinct shape...
" (Hindi) is a sweet dumpling made with wheat flour, stuffed with khoya.
- "Fara" (Hindi) is also famous in North India which is very similar to dumplings. It is made of wheat flour with stuffing of lentils and similar delicacy.
- "Karanji" (Marathi
Marathi is an Indo-Aryan language spoken by the Marathi people of western and central India. It is the official language of the state of Maharashtra. There are over 68 million fluent speakers worldwide. Marathi has the fourth largest number of native speakers in India and is the fifteenth most...
, OriyaOriya , officially Odia from November, 2011, is an Indian language, belonging to the Indo-Aryan branch of the Indo-European language family. It is mainly spoken in the Indian states of Orissa and West Bengal...
) or "Kajjikayi" (KannadaKannada or , is a language spoken in India predominantly in the state of Karnataka. Kannada, whose native speakers are called Kannadigas and number roughly 50 million, is one of the 30 most spoken languages in the world...
, TeluguTelugu is a Central Dravidian language primarily spoken in the state of Andhra Pradesh, India, where it is an official language. It is also spoken in the neighbouring states of Chattisgarh, Karnataka, Maharashtra, Orissa and Tamil Nadu...
) are fried sweet dumplings made of wheat flour and stuffed with dry or moist coconutThe coconut palm, Cocos nucifera, is a member of the family Arecaceae . It is the only accepted species in the genus Cocos. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut. The spelling cocoanut is an old-fashioned form of the word...
delicacies. They are a popular dish among the MaharastriansMaharashtra is a state located in India. It is the second most populous after Uttar Pradesh and third largest state by area in India...
, OriyasOrissa , officially Odisha since Nov 2011, is a state of India, located on the east coast of India, by the Bay of Bengal. It is the modern name of the ancient nation of Kalinga, which was invaded by the Maurya Emperor Ashoka in 261 BC. The modern state of Orissa was established on 1 April...
and the South IndiaSouth India is the area encompassing India's states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu as well as the union territories of Lakshadweep and Pondicherry, occupying 19.31% of India's area...
ns.
- "Pitha
Pitha , or pithe is a type of cake or bread common in Bangladesh and India, especially the eastern states of Assam, Orissa, West Bengal, Bihar, Jharkhand, and the northeastern region. Pithas are typically made of rice flour, although there are some types of pitha made of wheat flour...
" (BihariBihari cuisine is eaten mainly in Bihar,Jharkhand, Eastern Uttar Pradesh, Pakistan, Bangladesh, Nepal, Mauritius, Fiji, Guyana, and Trinidad and Tobago as these are they places where Bihari people are present...
, OriyaOriya , officially Odia from November, 2011, is an Indian language, belonging to the Indo-Aryan branch of the Indo-European language family. It is mainly spoken in the Indian states of Orissa and West Bengal...
, BengaliBengali or Bangla is an eastern Indo-Aryan language. It is native to the region of eastern South Asia known as Bengal, which comprises present day Bangladesh, the Indian state of West Bengal, and parts of the Indian states of Tripura and Assam. It is written with the Bengali script...
, AssameseAssamese is the easternmost Indo-Aryan language. It is used mainly in the state of Assam in North-East India. It is also the official language of Assam. It is also spoken in parts of Arunachal Pradesh and other northeast Indian states. Nagamese, an Assamese-based Creole language is widely used in...
) are stuffed savouries either made by steam or deep frying.A wide range of pithas are available in eastern and north eastern India
- Another dumpling popular in Western India and South India
South India is the area encompassing India's states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu as well as the union territories of Lakshadweep and Pondicherry, occupying 19.31% of India's area...
is the "ModakA modak is a sweet dumpling popular in Western and South India. It is called "modak" in Marathi and Konkani, "modhaka" or "kadubu" in Kannada, "modhaka" or "kozhakkattai" in Tamil, and "kudumu" in Telugu. The sweet filling is made of fresh coconut and jaggery while the shell is of rice flour....
"(MarathiMarathi is an Indo-Aryan language spoken by the Marathi people of western and central India. It is the official language of the state of Maharashtra. There are over 68 million fluent speakers worldwide. Marathi has the fourth largest number of native speakers in India and is the fifteenth most...
) or "Modhaka"(Kannada) or "Modagam" (TamilTamil is a Dravidian language spoken predominantly by Tamil people of the Indian subcontinent. It has official status in the Indian state of Tamil Nadu and in the Indian union territory of Pondicherry. Tamil is also an official language of Sri Lanka and Singapore...
) or Sugiyan (MalayalamMalayalam , is one of the four major Dravidian languages of southern India. It is one of the 22 scheduled languages of India with official language status in the state of Kerala and the union territories of Lakshadweep and Pondicherry. It is spoken by 35.9 million people...
), where the filling is made of fresh coconut and jaggery or sugar while the covering is steamed rice dough. It is eaten hot with gheeGhee is a class of clarified butter that originated in South Asia and is commonly used in South Asian cuisine....
.
- "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.
- "Ada" (Malayalam
Malayalam , is one of the four major Dravidian languages of southern India. It is one of the 22 scheduled languages of India with official language status in the state of Kerala and the union territories of Lakshadweep and Pondicherry. It is spoken by 35.9 million people...
) is another South Indian dish from Kerala that is sweet. Scrapped coconut mixed with sugar or jaggery is enveloped between the spread rice-dough and steamed. Sweet version of "Kozhakkattai" is equally famous in Kerala.
- "Samosa
A samosa is a stuffed, deep fried,snack that is very popular in the Indian Subcontinent, Southeast Asia, Central Asia and Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa...
" is another popular savoury snack eaten in the Indian Subcontinent. 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.
Indonesian cuisine
Indonesian fish dumplings served in
peanut saucePeanut sauce, satay sauce, bumbu kacang, or sambal kacang is a sauce widely used in the cuisines of Indonesia, Malaysia, Thailand, Vietnam, China and Africa. It is also used, to a lesser extent, in European and Middle Eastern cuisine.-Ingredients:The main ingredient is ground roasted peanuts, for...
is called
SiomaySiomay , is an Indonesian steamed fish dumpling with vegetables served in peanut sauce. It is derived from Chinese Shumai. It is considered a light meal that is similar to the Chinese Dim Sum, but is cone shaped. It is traditionally made from tenggiri fish meat...
. Other types of dumplings are called Pangsit (
wontonNot to be confused with WantonA wonton is a type of dumpling commonly found in a number of Chinese cuisines.-Filling:...
), steamed, boiled, or fried, and often is used as complement of
bakmiBakmi consists of two Hokkien Chinese words literally translated to English as "meat noodles" . Bakmi is a wheat based noodle which was brought to Southeast Asia by Chinese merchants, and is today a common noodle dish, especially in Indonesia and in Thailand. The dish has also been further...
ayam or chicken noodle. Indonesian dumplings were influenced and brought by Chinese immigrants to Indonesia.
Japanese cuisine
Takoyakiis a popular ball-shaped Japanese dumpling or more like a savory pancake made of batter and cooked in a special takoyaki pan...
(たこ焼き) is one of the common dumplings which are round shaped, made from flour, egg and water, flavoured with a piece of octopus(tako, たこ) and other ingredients. Often sauce is brushed on and garnished with
aonori, also known as green laver, is a type of edible green seaweed, including species from the genera Monostroma and Enteromorpha of Ulvaceae. It is commercially cultivated in some bay areas in Japan, such as Ise Bay...
(shredded dried seaweed).
Gyōza (ギョーザ/餃子) is the Japanese version of the Chinese
jiaoziJiǎozi 餃子 or 饺子 , bánh bột luộc , gyōza , Mo:Mo: or Momocha म:म: or ममचा , or pot sticker is a Chinese dumpling widely spread to Japan, Eastern and Western Asia.Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into...
.
Kazakh cuisine
Manti (also
manty or
mantu) is a steamed dumpling in
Kazakh cuisineKazakh cuisine is the cuisine of Kazakhstan. Traditional Kazakh cuisine revolves around mutton and horse meat and as well as various milk products. For hundreds of years Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation,...
. 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 and served topped with butter, yogurt, sour cream, or onion sauce. These dumplings are popular throughout
Central AsiaThe Central Asian cuisines include:* Afghan cuisine* Iranian cuisine* Mongolian cuisine* Cuisine of Kashmir* Kazakh cuisine* Kashmiri cuisine* Kyrgyz cuisine* Pakistani cuisine * Tajik cuisine* Tibetan cuisine* Turkmen cuisine...
, including
KyrgyzstanKyrgyzstan , officially the Kyrgyz Republic is one of the world's six independent Turkic states . Located in Central Asia, landlocked and mountainous, Kyrgyzstan is bordered by Kazakhstan to the north, Uzbekistan to the west, Tajikistan to the southwest and China to the east...
,
TajikistanTajikistan , officially the Republic of Tajikistan , is a mountainous landlocked country in Central Asia. Afghanistan borders it to the south, Uzbekistan to the west, Kyrgyzstan to the north, and China to the east....
, and
UzbekistanUzbekistan , officially the Republic of Uzbekistan is a doubly landlocked country in Central Asia and one of the six independent Turkic states. It shares borders with Kazakhstan to the west and to the north, Kyrgyzstan and Tajikistan to the east, and Afghanistan and Turkmenistan to the south....
.
Korean cuisine
Korean dumplings are called "
manduMandu are dumplings in Korean cuisine. They are similar to pelmeni and pierogi in some Slavic cultures. The name is a cognate to the names of similar types of meat-filled dumplings in Central Asia, such as Turkish manti, Kazakh manty, and Uzbek manti.In Korean cuisine, mandu generally denotes a...
" (만두). They are typically filled with a mixture of ingredients, including ground
porkPork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....
, kimchi, vegetables,
cellophane noodlesCellophane noodles are a type of transparent noodle made from starch , and water.They are generally sold in dried form, boiled to reconstitute, then used in soups, stir fried dishes,...
, 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 (soup).
Middle-Eastern cuisine
- Shishbarak
Shishbarak is a pasta or jiaozi dish made in Lebanon, Syria, Jordan and Palestine that has been described as a kind of local variation on ravioli. After being stuffed with ground beef and spices, thin wheat dough parcels are cooked in yogurt and served hot in this sauce....
- Armenian Manti