dumpling [duhmp-ling]

noun

1. a rounded mass of steamed and seasoned dough, often served in soup or with stewed meat.
2. a dessert consisting of a wrapping of dough enclosing sliced apples or other fruit, boiled or baked.
   
   

Gyoza: Japan

Gyoza typically contain minced meat, prawns and/or vegetables and are either steamed or fried. They’re typically served with a dip made from soy sauce, chilli oil or rice vinegar.

Ravioli: Italy

Ravioli are a type of Italian dumpling made from pasta, with various fillings, and typically served with either a sauce or broth.

Relmeni: Russia

Considered by many as the national dish of Russia, Pelmeni consist of a filing wrapped in a thin, unleavened dough. They are typically stuffed with pork, chicken, turkey or beef.

Dumplings: Britain

British dumplings are typically made from flour, butter, water and suet and are mainly cooked in stews and casseroles.

Khinkali: Georgia

Khilkani are Georgian dumplings made from twisted dough stuffed with meat, fish or vegetables - they are typically eaten plain or with ground black pepper. The top of the dumpling, where the twists of dough meet, are called kudi and are not eaten.

Cha Siu Bao: Canton, China

Cha Siu Bao are a Cantonese delicacy typically filled with barbequed pork. They are commonly steamed but can also be baked.

Mandu: Korea

Mandu are a Korean dumpling typically stuffed with pork or vegetables and kimchi. They are very versatile and can be deep-fried, pan-fried, steamed or boiled.

Manti: Russia, Turkey, Kazakhstan, Uzbekistan, Kyrgyzstan

Variations of manti dumplings can be found all over the world. They are typically filled with minced lamb or beef and then steamed. The shape and size varies depending on the country in which they’re made.

Kalduny: Poland, Lithuania, Belarus

Kalduny are enjoyed in many countries and are typically filled with meat or mushrooms, either fried or baked, and served with soup. Sweet kalduny can also be enjoyed as dessert, witht he savoury filling replaced with fruit and cinnamon.

Momos: Nepal, Bhutan, Tibet

Inspired by Chinese jiaozi, momos come with a variety of fillings including minced meat, paneer, vegetables and tofu. They have an Indian influence and often have a flavourful kick.

Yomari: Nepal

Yamari are a sweet Nepalese delicacy filled with a sugary filling called chaku. The name comes from the Yomari Punhi Festival.

Samosa: India

Typically triangular in shape, samosas are a savoury dumpling from India typically filled with meat or lentils, peas and potatoes. They can be baked or fried and are often served with chutney.

Banh Bot Loc: Vietnam

Banh Bot Loc are a translucent tapioca-wrapped dumpling from Vietnam. They are typically filled with pork or shrimp and are wrapped in banana leaf before being steamed or boiled.

Coxhina: Brazil

The word “coxhina” literally translates to “little thigh”. They are made from a thick dough, stuffed with shredded chicken and then deep-fried.

Take a look here on Instagram to see what all these dumplings look like

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