10 Dumplings From Around The World
10 Dumplings From Around The World
Every culture has figured out the same delicious idea on its own – wrap something good inside dough and cook it. From steamy Chinese kitchens to Polish grandmothers’ stoves, dumplings have quietly taken over the world’s comfort food menu. Here are 10 versions worth hunting down, wherever you are headed next.
Momos (Tibet)
From steaming to pan-frying and even dunking them in burning hot chili oil, momos have pretty much taken over all corners of the Himalayas. Just try them once, and you will know why.
Jiaozi (China)
The dumpling that started it all is folded by hand and boiled, steamed, or fried depending on who is cooking. Lunar New Year just is not the same without a plate of these.
Gyoza (Japan)
Famous for their crispy bases and delicious fillings, Japanese gyoza are prepared in pans and usually eaten with a tangy soy and vinegar-based sauce.
Pierogi (Poland)
Filling them with everything from cheese to potatoes and even sweet plums, Pierogi is the perfect example to show that dumplings can be just as delicious without being savoury.
Khinkali (Georgia)
These twisted, top-knotted dumplings are packed with juicy spiced meat and broth, and there is an actual technique to eating them without spilling the broth everywhere.
Mandu (Korea)
Whether steamed, fried, or placed into a bowl of tteokguk soup, mandu brings a garlicky, savoury punch that’s hard to stop eating once you start.
Ravioli (Italy)
Considered both in the dumpling and pasta families, ravioli is stuffed with various types of stuffing, such as ricotta cheese, spinach, meat, or even pumpkin paste.
Empanadas (Argentina)
Though baked and not steamed, empanadas are popular savoury dumplings-cum-pastries that are usually stuffed with meat, cheese, vegetables or other sweet stuffings.
Kreplach (Jewish Cuisine)
Little pockets of seasoned meat or cheese, usually served floating in chicken soup, kreplach show up at Jewish tables during holidays like Purim and Yom Kippur.
Pelmeni (Russia)
Thin dough wrapped tight around minced meat and boiled until tender, pelmeni is practically a Siberian winter survival kit, best eaten with sour cream and a lot of butter.