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Quick Bites: Types Of Dumplings

Whether its momos, dim sum, or gyozas, everybody loves to have a plate of dumplings. They are the perfect snack offering your mouth with a burst of an array of spices. When you live in a country such as India, you may be familiar with momos, which are perfect for a quick bite while you are out and about. 

Dumplings are a dish that may or may not have a filling that is wrapped with the dough. The fillings could include a combination of meats, veggies, cheese, or varieties of herbs while the dough is made from a starch substance such as wheat or bread.

Here is a variety of types of dumplings from around the world.

Xiaolongbao

chinese dim sum – Xiaolongbao

This is a Chinese style dumpling which is found in the region of Jiangnan. These are steamed buns which are made in xiao long which is a kind of a small bamboo basket. They are also called “soup dumplings” as they are filled with soup and need to be eaten carefully.

Ravioli

While many people see this as a kind of pasta, ravioli fits the description of a dumpling as ravioli are fillings which are coated with dough. In this case, the dough is pasta. Ravioli is a traditional food from Italy and originated during the 1400s.

Wonton

Wonton has originated from China and has many variations depending upon the regions. Wontons are usually boiled and are served in soups and can also be deep-fried.

Manti

Manti, Manty or mantu is a type of dumpling that is popular in Turkic cuisine. While the origins of Manti are uncertain, it is mostly consumed and popular within Central Asia and in the modern day has gained popularity in Russia and other post-soviet countries. Manti is prepared with a filling that consists of a meat mixture which is wrapped in dough.

Shumai

Shumai is a traditional Chinese food which has originated from Huhulot between the Ming and Qing dynasty. There are many variations of the shumai which differs from provinces in China, while there are also variations of shumai in different countries. Shumais were considered as a staple food and were served as breakfast, while many stores would sell it as a side dish and served it with tea.

Pierogi

Pierogis are a central and east European originated dumpling made from unleavened dough with either sweet or savoury filling which is either prepared by cooking it in boiling water or frying it on a pan. Pierogis are topped with melted butter, sour cream or fried onions and are served as an appetizer, main or dessert depending upon the filling. They are common in the east and central European countries including Poland, Ukraine, Russia, Hungary, and other post-soviet nations.

Kartoffelknoedel

The literal translation of the word Kartoffelknoedel translates to potato dumplings. Originated from Germany, these are made from potatoes with croutons as a filling and are generally served as a side dish.

Pitepalt

Pitepalt has originated from the city of Pitea and is a Swedish dumpling made from meat fillings. Pitepalt has many varieties but is mostly made from raw potatoes and wheat barley. It is generally served with butter and lingonberry jam. Variations also include pitepalt having noodles which are uncommon.

Pelmeni

Pelmeni is a kind of Russian food. It is still debated whether Serbia or Ural is the place of origination. Pelmeni is made from unleavened dough and consists of a filling or minced meat which can vary from pork to venison, though venison is considered to be more traditional and fish. Veggies like cabbage and radish are also added in small amounts.

Dim sim

Dim sim is a Chinese inspired snack that has gained popularity in Australia. Made from dough with meat or vegetable fillings, the dim sim became popular due to a spelling mistake in the menu by a vendor and became called dim sim. Though they may almost sound the same, dim sims are bigger and have a thicker dough than the Chinese dim sum.

Gyoza

Gyoza is a Japanese style dumpling that has a much thinner dough that the typical dumpling. Made in various styles, Yaki-Gyoza, which is pan-fried and sui-gyoza which is steamed and deep fried which is called age-gyoza. The gyoza has more hints of garlic in it and is served with a soy-based tare sauce.

Banh bot loc

The Bahn bot loc is a Vietnamese dumpling made from tapioca starch and typically has a filling of shrimp and pork belly. These dumplings are served as an appetizer or a small snack. And they are usually topped with shallots and served with a sweet chili fish sauce.

Mandu

Mandu is a type of dumpling in Korean cuisine. They can be steamed, pan-fried or even deep-fried.

Momo

Momos are south Asian dumplings which are famous across the Indian subcontinent and are native to regions of Nepal, Tibet and northern region of Ladakh. Thought to be originated from Tibet, momos have become a famous street food in India and a delicacy in Nepal and has been customized with spices and chutneys according to the Indian taste.

Chhangban

Chhangban is a kind of a dumpling from the state of Mizoram in India. It is made from rice and has a very sticky texture. The dish is usually steamed and wrapped in leaves and is served with tea and jaggery on the side.

Crab rangoon

Crab Rangoon is a deep-fried or baked dumpling which is mostly found in Thai or American Chinese restaurants. The origination of this dish is unclear but it seems to definitely have Asian roots and was first served in an American “Polynesian” themed restaurant. The fillings include cream cheese, crab, scallions and other flavorings.

Khinkali

Khinkali is a Georgian dumpling which has originated from the mountainous regions of Georgia. While the original recipe consisted only of minced meat, onions, and flavouring, the modern take on khinkali has added new ingredients like parsley and cilantro with use of vegetables like mushrooms or potatoes as a replacement for meat.

Apple dumpling

Originated and traditional food from the Pennsylvanian region, apple dumplings are a very common food that is eaten by the Pennsylvanian Dutch people. It is eaten as a breakfast food and as a dessert. The apple dumpling has an apple, cinnamon, sugar and butter filling and is baked inside a dough.

 

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Written by Elisa

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