Almost every cuisine in the world has its own variety of dumplings. and this is not surprising. The dish in any version is very tasty and satisfying. Everyone will be happy to enjoy both their own “dumplings” and try alternative varieties. let's get to know them better.
Siberian dumplings
Until the 19th century, they were called differently - ears, shurubarki, pelnyani. And only by the beginning of the twentieth century all this was united under the single name “dumplings”. The dough for all Siberian dumplings is prepared the same way. Flour is sifted into the dish, an egg is beaten into it, everything is salted, water is added, and then a stiff dough is kneaded. While the dough is proofing, prepare the filling. Meat filling comes with different types of meat, but knowledgeable housewives never take one type of meat - after all, prefabricated minced meats are tastier. So, pieces of different meat (at least equal parts pork and beef) are minced in a meat grinder, and the onion is also sent there. Salt and pepper are also added to the minced meat.
Vareniki
Vareniki differ from traditional Russian dumplings not only in the way they are made, but also in the choice of filling. This a traditional dish Ukrainian cuisine is prepared with boiled meat, vegetables, mushrooms, fruits and various berries. It is noteworthy that the dough for dumplings is made from ordinary wheat flour, it can be regular, yeast and even kefir or milk. When serving dumplings, sour cream or butter is also placed on the plate.
Sorcerers
Belarusians also have their own recipe, similar to dumplings - sorcerers. But this dish is very original, because the dough for sorcerers is made from potatoes! This unusual “dough” is prepared as follows. First, the potatoes are grated on a fine grater (or chopped in a faster way). All the juice is drained from the potatoes, and additionally squeezed out. When the juice has settled, it is carefully drained, and the starch formed at the bottom is again attached to the potatoes. The mass is salted and mixed - and the potato “dough” is ready. Such a “dough” does not have plasticity, so the process of wrapping sorcerers is seriously different from dumplings - although the minced meat used is exactly the same as in Siberian dumplings. The potatoes are laid out as a flatbread on damp gauze or paper, minced meat is placed on top, and then, lifting the edges of the gauze or paper, the sorcerer is closed. The sorcerer is then rolled into a ball, rolled in flour, and deep-fried. Then the fried sorcerers are placed in a large pot (or duck pot), poured with meat broth on the bones, and simmered in the oven for about 40 minutes.
Kundyumy
This forgotten ancient Russian dish is a kind of dumpling pies, most often with mushroom filling. The dough for kundums is kneaded with vegetable oil (sunflower or poppy seed) and hot water and is a combination of choux and stretch dough. The filling can be prepared from both fresh and dried mushrooms in combination with cereals (buckwheat, rice) and spices. There are kundums with egg or vegetable filling (sorrel, chopped hard-boiled eggs, rice). And, finally, the main thing: unlike dumplings, kundums are not boiled, but first baked (sometimes fried), and then simmered in an oven or oven under mushroom or sour cream sauce. There is a version that kundums are an invention of church cooks, and they appeared as a replacement for dumplings on the Lenten, monastic table. But the very name of the dish is of Turkic origin and means “wheat”, i.e. made from wheat dough.
Kurze
In Dagestan, dumplings-vareniki are called kurze. Kurze is prepared with both meat and vegetables, just like classic Siberian dumplings. Only here vegetable kurze is often prepared with onions and eggs, and not with cabbage. As a rule, lamb, beef or chicken are used as meat filling. However, like Siberians, Caucasian housewives also prefer to mix different types of meat. Kurze dough is prepared in the same way. The preparation of the meat filling is no different. But it’s probably worth telling more about the filling with onions and eggs. For the filling, finely chop onions and green onions, and add a raw egg to it - approximately in the proportions of an onion omelette. That is, the mass fraction of onions is only slightly larger than the fraction of eggs. Salt, pepper and a little milk are also added to the minced meat.
Khinkali
Georgian cuisine. Spiced meat (very spicy - this is Georgia), to which a large amount of onion and garlic has also been added, is packaged in dough, for the preparation of which no eggs were used. The product is shaped like a bag with a long tail. All this is boiled in salted water until cooked. They eat khinkali with their hands, holding the tail, which is then thrown away (a tribute to tradition - before, hands were washed less often, so it was easier to throw away the tail than to be treated for various diseases). First, take a small bite, drink the juice, sprinkle with black pepper and only then eat.
Manti
A special type of dumplings from Central Asia. Manti are steamed in a special device called a kaskan. Externally, these are grates that are arranged in several tiers; they are placed in a cauldron with a tight lid, where water boils at the bottom. Something like a simplified double boiler, such a device is sometimes called a “mantyshnitsa”. Unlike dumplings, manti are characterized by larger sizes and unusual shapes, and the meat filling is prepared from minced lamb, horse meat and beef, with pieces of tail fat, and the addition of onions. In addition, seasonal vegetables, such as carrots and pumpkin, are often used as filling for manti. Served with sour cream and fresh herbs.
Boraki
Armenian cuisine. Minced meat (lamb, beef) is lightly fried and placed in dough tubes, sealed on one side. These tubes are placed vertically and tightly in the pan, poured with a small amount of meat broth and cooked until tender. The result is an open cylindrical dumpling.
Poses (buuzes)
Buryat National cuisine. The chopped meat and onions are wrapped in a dough bag so that there is an open hole on top. Steam it, with the hole facing up, so that the precious broth does not spill out. The result is a fairly large (5 - 7 cm) open dumpling, which is usually eaten with your hands.
Podkogylyo
Underneath this strange name hiding special kind dumplings from the Republic of Mari El. Meat is taken (preferably game - badger, hare, wild boar), mixed with a large amount of onion, wrapped in dough in the shape of a flattened crescent and boiled. Sometimes millet porridge and cottage cheese are added as additional ingredients.
Chuchvara
Chuchvara is a dish of Uzbek cuisine in the form of boiled unleavened dough products stuffed with meat. Unlike dumplings, chuchvara is smaller in size. It is made from the same products as dumplings in Russia, but with the difference that pork is not used for the meat filling. The ideal filling is one for which the meat and onions are not passed through a meat grinder, but finely chopped with a knife. Chuchvara is almost always served with broth and therefore more closely resembles a first course.
Dushbara
Azerbaijani spicy soup with small dumplings. The main ingredient is lamb. It is needed for both minced meat and broth (bones). Small dumplings are made from very thin dough, boiled in salted water, and then in broth with the addition of a bunch of spices, quartered onions and garlic.
Kreplach
Jewish dumplings - kreplach, in fact, are no different from Siberian dumplings - well, except that pork is never added to them. In addition, in addition to the traditional cabbage filling, Jewish dumplings use mashed potato filling. But the types of wrapping kreplach can differ - sometimes they are wrapped like Siberian dumplings, and then they have the shape of an ear, and sometimes the dough is cut into squares, and folding them in half, they get triangular kreplach. Broths are prepared with kreplach dumplings, usually chicken, less often vegetable. In addition, kreplach can be simply fried. Kreplach, like wontons, is a traditional holiday dish. Depending on the meaning of the holiday, they are served either fried or boiled.
Wontons
Chinese cuisine. If you take minced meat, young bamboo stems or xianggu mushrooms, wrap it in dough, cook it in broth and add it to traditional Chinese soup, you get a classic wonton. The dish is quite spicy, as ginger, garlic and pepper are generously added to the minced meat.
Jiaozi
Chinese cuisine. There is no yeast in the dough; the filling is minced pork plus cabbage. Other types of fillings are much less common. The shape is most often triangular, due to a longitudinal latch at the top. Steamed. Consumed with traditional sauce made from vinegar, chopped garlic and soy sauce.
Baozi
Chinese cuisine. Steamed yeast dough with various fillings. The most popular filling is pork with cabbage, but sometimes tofu, mushrooms, pumpkin and minced meat from other types of meat are added. The shape is usually round, with a small but noticeable notch on top. They were depicted in the animated film "Kung Fu Panda".
Dim sum
And again Chinese cuisine. But this time - a special type of dumplings, which is closer to a dessert than a main course, since it is served during a traditional Chinese tea party. Actually, dim sum is made from the thinnest (almost transparent) rice dough, stuffed with various fillings (including fruits) and steamed. Dim sum can have any form - it all depends on the skill of the cook. Yes, they measure their skill by making various types of dumplings and decorating them intricately.
Momo
Tibetan cuisine. Minced meat is made from available meat - chicken, pork, goat meat, yak meat (Tibet). Pepper, salt, garlic, coriander, onion and cumin are added to it, and all this is packed into unleavened dough (without yeast). Boiled and served with national drinks. In some regions, cheese and vegetables are added to the filling.
Kimchi mandu
Korean cuisine. The dough is rice and quite thin. The filling is minced beef and pork with tofu, onions, ginger and spicy Chinese cabbage. The shape is round, reminiscent of classic dumplings, only the edges are folded up. All this is boiled in salted water. Served with soy sauce. In some versions, the minced meat can be replaced with mushrooms.
Gedza
Japanese gyoza dumplings differ from their Chinese counterparts in their pronounced garlic flavor and less salt and soy. But the Japanese cannot do without soy-vinegar sauce on the table. The traditional gyoza recipe is a mixture of minced pork, garlic, cabbage and sesame oil in a thin dough. Mostly they are fried.
Modak
Indian food. The dough is made from rice flour, and coconut, jaggery, cardamom and nuts are used as fillings. Sweet dumpling, yes. It is shaped like khinkali and can be steamed or deep-fried. Served with melted butter.
Ravioli
Italian Cuisine. Filling - meat, fish, mushrooms, cheese, vegetables, whatever. All this is packed into dough in the shape of squares, crescents or ovals and boiled in broth or salted water. They can also be fried in oil. The fundamental difference is in the dough - it is unleavened and quite thin. Also, as practice has shown, ravioli are usually smaller in size than traditional dumplings.
Kropkakor
Swedish cuisine. The dough is made from boiled potatoes, flour and yolks. It turns out to be quite thick. The filling is ham, lard and fried onions. The product is given a spherical shape, boiled in salted water and served with lingonberry jam, butter and cream. And yes, these are closer to dumplings than to pies.
Maultaschen
German large meat dumplings Maultaschen are boiled in a thick meat broth and served in it, seasoned with fresh herbs and washed down with freshly brewed beer. They differ from our dumplings in shape (they are rectangular) and the composition of the minced meat (spinach is added to it).
baikaliaincognita.comFirst on our list. By the way, it is these dumplings that the Dragon Warrior, the hero of the popular cartoon “Kung Fu Panda,” really loves. As you may have guessed, this is a Chinese dish.
Baozi is made from steamed yeast dough. The filling varies. Meat and vegetable ingredients are used: both together and separately. The most common filling is pork with cabbage. But sometimes they add minced meat from other types of meat, tofu, mushrooms or pumpkin. The shape is usually round, with a small tuck at the top.
2. Böriki (bereks)
duckhan.ru Beriki is a traditional dish of Kalmyk cuisine with lamb.
The dough for beriks is kneaded from premium flour, water, eggs and salt is added. While it sits, start preparing the filling. In this case, the meat is chopped into small pieces with a knife, and not scrolled through a meat grinder. Finely chopped bacon and onions, spices and herbs are added to the minced meat. Therefore, the dish turns out juicy and aromatic. The dough is rolled out into round flatbreads and minced meat is placed in the middle of each. Boil beriks in boiling salted water and serve with butter.
3. Boraki
mtdata.ru Boraki is an Armenian dish made with thin dough and stuffed with minced lamb or beef. Its peculiarity is that the minced meat is pre-fried and then placed in dough tubes. They are sealed only at the bottom and placed vertically in the pan. The boraki are not cooked until they are ready, but lightly simmered and fried. The dish is served with herbs, vegetables or gravy based on matsun (Armenian fermented milk drink), herbs and garlic.
4. Dumplings
xcook.info Vareniki are a traditional Slavic dish, most often found in Ukrainian cuisine.
The dough may vary. Dumplings made with kefir and eggs turn out tender and fluffy. To make the dish lean, the dough is kneaded with water and flour, salted and rolled out thinly. Minced meat, potatoes, cabbage, mushrooms, cottage cheese or berries are most often used as filling. When serving, sour cream or butter is often placed on a plate with dumplings.
5. Wontons
Wontons are a type of dumpling in Chinese cuisine. They are usually served in soup, but sometimes fried. The filling includes not only pork meat, but also xianggu mushrooms and even young bamboo stems. Ginger, garlic and pepper are generously added to the minced meat, so the dish turns out quite spicy.
Wonton soup is especially popular on New Year's Day, and the noodles in it are believed to symbolize longevity.
6. Gyoza (gyoza)
matome.naver.jp Gyoza is a Chinese dish that the Japanese loved so much that they began to consider it their own. In Japan, this type of dumpling is usually fried.
Most often, the filling is filled with pork with grated ginger, salt, pepper, garlic, onion and Chinese cabbage. But sometimes they add seafood, vegetables or fruits. The dough is cut into small portions and rolled into thin flat cakes. Place minced meat in the middle of each and fry in olive oil on one side. Then fill it with water to the middle, cover it with a lid and wait for the water to evaporate. When serving, gyoza is placed fried side up and seasoned with soy-sesame sauce.
7. Gyurza
t-h.ru Gyurza - dish Azerbaijani cuisine. Its name comes from the fact that when molding, a small hole is left in the dumpling and when bitten, a sound reminiscent of the hissing of a snake is made.
Minced lamb or beef is usually used as filling. The meat is mixed with onions in equal proportions. Add salt, pepper and matsun or unsweetened yogurt - the filling turns out to be sour. Viper is served with oil, vinegar or sour cream.
8. Dumplings
koreahouse.su Dumplings are the Singaporean cousin of dumplings. They are made from thin dough filled with meat, vegetables or seafood.
There are special rules for preparing dumplings that must not be violated. For example, they must have a certain number of dough pinches, which are made by hand with a bamboo stick. Dumplings are prepared in steamed bamboo baskets. The shape of dumplings can be very different: round, oval... There are even dumplings in the shape of boats, tulips and fish. The finished dish is served to the table along with soy sauce and wine vinegar.
9. Dim sum (dianxin)
turandot-palace.ru These Chinese dumplings are closer to a dessert than a main course. Dim sum is made from the finest rice dough, stuffed with fruits, vegetables or seafood and steamed. These dumplings can have any shape, it all depends on the imagination of the cook. Dim sum is served during a traditional Chinese tea party. Translated from Chinese, their name means “to touch with the heart” or “to order for the heart.”
10. Dyushbara
gastronom.ru Dushbara is one of the most delicious dishes of Azerbaijani cuisine. It is a spicy dumpling soup.
Dumplings are made from very thin dough, half the size of regular ones. First they are boiled in salted water, and then in meat or chicken broth. During cooking, a lot of spices, quartered onions and garlic are added to the dushbara.
11. Kava mantas
wikimedia.org A dish of Uyghur cuisine. Kava is a pumpkin that is used as a filling in equal parts with lamb.
To make the filling juicy, the meat and fat are chopped by hand. This dish is prepared by steaming. In the Uyghur tradition, manti is usually consumed with special seasonings: “lazjan” made from red pepper with vegetable oil or “cobra” made from tomatoes, hot peppers and garlic.
12. Kimchi-mandu
novosti-n.org Kimchi-mandu are Korean dumplings made from thin rice dough filled with ground beef or pork with tofu, onion, ginger and spicy Chinese cabbage. Sometimes minced meat is replaced with mushrooms. The shape of kimchi-mandu is very similar to regular dumplings, only the edges of their Korean counterparts are curved upward. The dish is cooked in salted water and most often served with soy sauce.
13. Dumplings
vinegrette.ru Dumplings are a Czech dish. But it can also be found in Slovak, Austrian and Bavarian cuisine. Potato dumplings with meat or bacon are one of the most popular options for preparing this dish.
The dough is made from mashed potatoes with the addition of eggs and flour. Then roll out small flat cakes and place a teaspoon of meat filling in the center. The dumplings are rolled into a ball and boiled in salted water. Sour cream, herbs, stewed vegetables or meat broth are often added to a plate with a prepared dish.
14. Kreplach
beerotwomen.ru Kreplach is a traditional Jewish holiday dish. These dumplings are practically no different from Siberian dumplings, except that pork is never added to them.
Traditionally, Jewish dumplings are topped with cabbage or mashed potatoes. Sometimes the dumpling is rolled into an ear shape, and sometimes it is given the shape of a triangle. Most often, kreplach is cooked in chicken broth, less often in vegetable broth. The dish can also be served fried.
15. Kropkakor
changeua.com Kropkakor - Swedish dumplings. Their dough is quite thick. It is made from potatoes, flour and egg yolks. The filling includes ham, lard and fried onions. The product is given a round shape and boiled in salt water. Ready dumplings are served with lingonberry jam, butter and cream. This is how the contrast of tastes turns out.
16. Kundums
hlebopechka.ru Kundyumy is an old Russian dish. These are a kind of dumplings stuffed with mushrooms and cereals. There is a version that kundums appeared as a replacement for dumplings on the Lenten monastic table. But the very name of the dish is of Turkic origin and means “wheat”.
The dough of kundums is special. It is a combination of choux and stretch dough and is prepared in vegetable oil. The method of preparing kundums is also quite unusual. First they are baked in the oven, and then simmered in mushroom broth.
17. Kurze
zdortegi.ru Kurze - Dagestan dumplings. They are prepared with meat and vegetables, just like regular dumplings. Caucasian housewives often mix different types of meat: they use minced lamb, beef or chicken, to which they add salt, pepper and a little milk. But in Dagestan they prefer onions and eggs to cabbage filling, and the main part of this filling is onions.
18. Manti
gastronom.ru Manty is a special type of dumpling from Central Asia. They are steamed in a special “mantyshnitsa” - caskan. Manti are larger than dumplings and have an unusual shape. The filling for them is prepared from minced lamb, horse meat or beef. Pieces of fat tail fat and onions are also added. Manti are often stuffed with seasonal vegetables, such as carrots or pumpkin. The dish is served with sour cream and fresh herbs.
19. Maultaschen
drprof.ru Maultaschen - German large dumplings. Their name roughly translates to “fool God.” There is a version that the monks from the Maulbronn monastery hid minced meat in the spinach filling - after all, you cannot eat meat on Good Friday.
Maultaschen is boiled in a thick meat broth and served in it. Usually this dish is seasoned with sauce, herbs and washed down with freshly brewed beer.
20. Modak
fullpicture.ru Modak is an original dish of Indian cuisine, reminiscent of khinkali, but only in shape. Modak dough is made from rice flour and the filling is filled with coconut, jaggery, cardamom and nuts. These sweet dumplings are prepared steamed or deep-fried. Modak is served along with ghee.
21. Momo
dembovsky/livejournal.com Momos are dumplings from Tibet made with yeast-free dough. Minced meat is made from chicken, pork, goat or yak meat. Sometimes cheese and vegetables are also added to the filling. The minced meat is peppered, salted, garlic, coriander, onion and cumin are added and wrapped in dough. Next, the dish is boiled and served with national drinks.
22. Pigodi (pyan-se)
Pigodi is a Korean dish that is steamed. Pigodi originates from another national Korean dish, wanmandu, whose name means “royal dumpling.” It was from him that these large steam pies came from.
Pigodi is usually prepared with meat and cabbage. Sometimes the pies are cut lengthwise in the middle and filled with salad, such as Korean carrots.
23. Podkogylyo
russiantouristunion.ru Under this strange name hides the Mari National dish- dumplings made from wheat dough. It is rolled out in a thin layer and cut into pieces in the form of crescents. The podkogylyo is stuffed with raw minced hare meat and pork or badger meat and heavily flavored with onions. Sometimes they are filled with millet or pearl barley porridge, cottage cheese or potatoes. The molded dumplings are placed in boiling water and removed as soon as they float to the surface.
24. Poses (buuzes)
travelask.ru Pozy, or buuz, is a traditional Buryat and Mongolian dish. The poses are a little similar to manti, but milk is added to the minced meat. This gives the dish more juiciness. Chopped meat and onions are wrapped in dough so that there is a hole at the top. Steam the poses with the hole facing up so that the precious broth does not spill out. The result is quite large open dumplings, which are usually eaten with your hands.
25. Posikunchiki
i.ytimg.com Posikunchiki is a dish of Ural cuisine. In shape they resemble dumplings, but are prepared according to the principle of chebureks. There is a version that their name comes from the word “sick”, since the pies can splash meat juice onto your clothes at the first bite.
The dough for pies is kneaded unleavened. The filling is filled with finely chopped meat or minced lamb, beef or pork. The filling is wrapped in dough along with a piece of butter. This is done to ensure that the posykunchik is juicy. The edges of the dumplings are carefully pinched so that the juice does not leak out during frying. Posikunchiki are usually eaten hot, dipped in kefir-garlic dressing or a sauce of mustard, vinegar and salt.
26. Ravioli
hnb.com.ua Ravioli is a dish of Italian cuisine. Ravioli are usually smaller than traditional dumplings. They are molded from fairly thin unleavened dough, giving the shape of a crescent, ellipse or square with a curly edge. The filling can be meat, fish, vegetables or fruits. These dumplings are either boiled or fried in oil. Fried ravioli is served with soups and broths.
27. Siberian dumplings
womanjournal.org Pelmeni - traditional Siberian. When going to the taiga, a Siberian always took with him a supply of hard-stone Siberian dumplings, which in a few minutes in boiling water turned into a wonderful lunch.
For Siberian dumplings, stiff dough is kneaded, and while it sits, the filling is prepared. Experienced housewives usually use minced meat from several types of meat. Previously, grated ice was added to the filling to cool the minced meat. This method helped keep the meat juicier. Now just add salt and pepper to taste.
28. Tortellini
cdn.schwans.com Tortellini is a dish of Italian cuisine. It is made from unleavened dough, and the filling is filled with meat, cheese or vegetables. But you can also find tortellini stuffed with chestnuts, mushrooms, berries or the traditional dairy product ricotta. The corners of each small dumpling are connected and pinched, giving it the appearance of a ring. Italian dumplings are served with various sauces made from mushrooms, cream, white wine and cheese.
29. Turkish manti
f18.ifotki.info Traditional for the East there are many variants. Classic Turkish manti are distinguished from other types by their unusually small size and are traditionally steamed. Making these dumplings requires a lot of patience and skill.
Squares of dough are stuffed with ground beef or lamb with herbs. The manti turns out to be so small that a decent amount of dumplings can fit in a tablespoon. Typically, Turkish manti is served with a sauce of yogurt, paprika and mint.
30. Khinkali
liebherr.com Khinkali is a national dish of Georgian cuisine with meat filling. The minced meat is prepared in advance so that the dough does not dry out. The meat for the filling is seasoned with spices, a lot of onions and garlic are added. The dough is kneaded from flour, salt and a small amount of water, so that it turns out quite dense and tight. Traditionally, Georgian housewives mold khinkali in such a way that there is a small tail of dough on the top. The molded dumplings are boiled in salted water.
They eat khinkali with their hands, holding the tail, which they then throw away.
31. Zeppelins
russkayakuhnya1.ru Zeppelins are a traditional dish of Lithuanian cuisine. These are large potato zrazy with minced meat, cracklings, vegetables or even cottage cheese. This dish is named after the German airships of the First World War, which zeppelins are very similar to.
Raw and boiled potatoes are used as dough in equal proportions. Zeppelins are stuffed with minced meat combined with a side dish. That is why they turn out to be very filling and tasty. The finished dish is served with sour cream or a special sauce made from fried onions and cracklings. Zeppelins are so difficult to cook that the skill of the cook is judged by their quality.
32. Jiaozi
zdorovie.com Jiaozi is a type of Chinese dumpling. There is no yeast in the dough; the filling is minced pork plus cabbage. Other types of fillings are much less common. Jiaozi can have different shapes, but most often they are made triangular with a longitudinal tuck on top. These dumplings are steamed and served with a traditional sauce made from soy, minced garlic and vinegar.
The name itself in translation means “replacement of one with another.” Therefore, at the turn of the old and new years, as well as between autumn and winter, it is time to eat jiaozi.
33. Chumars (chumar)
Chumars are a dish of Mordovian and Tatar cuisine. It consists of dumplings in broth.
To prepare chumars, use wheat, pea, buckwheat or lentil flour. For the filling, take salted lard, cut it into small pieces and wrap each one in a rolled out circle of dough. To prevent the chumars from sticking to each other, they are sprinkled with flour. Sometimes potatoes and carrots are added to the broth with dumplings. In this case, you first need to boil the potatoes. Ready-made chumars are served with broth and sour cream.
34. Chuchvara (chuchpara)
gastronom.ru Chuchvara is a dish of Uzbek cuisine in the form of boiled unleavened dough products stuffed with meat. Unlike dumplings, chuchvara is smaller in size. Another difference is that this dish is never filled with minced pork. The ideal filling is when the meat and onions are finely chopped with a knife, and not passed through a meat grinder.
The dough is usually rolled out into one large sheet and cut into squares. Then they put a lump of meat filling on each of them and fold the dough into an envelope, bending the corners towards the center. Chuchvara is almost always served in a seasoned broth.
35. Shao-mai
infocomrade.com Another variety of Chinese dumplings is Shao Mai. They are dough knots with a juicy filling hidden inside. It usually consists of shredded pork, shrimp, shiitake mushrooms, green onions and ginger. The filling is wrapped in thin wheat dough and steamed. When served, the dish is seasoned with Chinese rice wine, soy sauce, sesame oil and garnished with crab roe.
36. Yufakh ash
kak-vkusno.com Our list is completed by the dumplings of the Crimean Tatars - yufakh ash. Crimean Tatar cuisine is one of the main attractions of Crimea. Yufakh ash literally means “small food.” And with its size, this dish can easily compete with Turkish dumplings. Each dumpling is the size of a fingernail, no more: a tablespoon should fit 6-7 tiny products. Yufakh ash is served with broth.
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Many people believe that dumplings are an original Russian dish. However, the theory that dumplings have Russian roots is questionable. Researchers are of the opinion that this popular dish first appeared in China. Now almost every country has its own unique recipe for dumplings; they have their own name, history, type and method of serving, remaining one of the most popular products in the world.
We are in website found a wide variety of dumplings from all over the world and places where you can try them.
China - xiao long bao
Russia - dumplings
Gyoza is one of the most popular dishes in Japan. Initially, these were Chinese jiaozi dumplings, but the Japanese borrowed them for themselves, changing the recipe. The filling can be very varied, but almost all include vegetables and onions, and sometimes garlic. In Japan, gyoza is eaten primarily fried with soy sauce, rice vinegar, and hot oil.
Dumplings are one of the most popular everyday dishes, and not only in Russia. Italian ravioli, Chinese fountains and gyoza, Czech dumplings with fruit filling, exotic Indian modak - each country has its own unique dumpling culture, dating back to the distant past. We decided to understand the whole variety of dumplings and compiled detailed guide according to their geography and characteristics of preparation and serving in different countries ah peace.
The theory that dumplings have original Russian roots raises many questions. Most likely, this dish came to our and other cultures from Chinese cuisine, in which, by the way, you can find analogues of almost any dish in the world. In China, dumplings were prepared more than two thousand years ago, and later the Tatar-Mongol nomads adopted this recipe from them, who introduced it to the peoples of the Urals. For Permians, Komi, Udmurts, as well as Siberian Tatars, dumplings became an important ritual dish. They came to Russian cuisine from the end of the 14th - beginning of the 15th century and after the colonization of the Urals. The name comes from the distorted Permian “pelnyani” (“pel” - ear and “nyan” - dough).
Real dumplings, as V.V. Pokhlebkin wrote, are characterized by a combination of minced meat from three types of meat: beef (45%), lamb (35%), pork (20%). Later, the Tatars began to use only lamb, and the Russians only beef and pork. Onions, black pepper and less often herbs are also added to the minced meat.
It is believed that dumplings taste better when they are frozen after being molded. Naturally, they came up with the idea of doing this in Siberia—that’s where the name “Siberian” dumplings came from—thus, only pre-frozen dumplings can be called Siberian (or Ural).
Siberian dumplings recipe
The dough for real Permyak dumplings consists of 2.5 cups of wheat flour, 2 eggs, 1/2 cup of cold water. For minced meat you need to take 450 g of beef, 350 g of lamb, 200 g of pork, 3 onions, 2 tbsp. spoons of flour, 1 raw egg, 1/2 teaspoon of ground black pepper, 1/2 cup of finely chopped young nettle or honey (can be replaced with parsley).
All types of meat are turned through a meat grinder, and greens and onions are finely chopped and mixed with minced meat. You need to knead the dough and leave it for 15-20 minutes under a towel, after which it is rolled out into a thin layer up to 1 mm thick (the thinner the better). Using a glass, cut out circles from the sheet, moisten their edges with water (so that they are then more firmly connected). Place a teaspoon of filling in the middle of the circle and carefully pinch to form a crescent, and then connect its corners. Carefully place the finished products on the board and leave them to dry slightly, after which they can be put in the freezer.
It is recommended to boil dumplings not in plain salted water, but either in meat and bone broth, which will then go on a plate, or a la nazh - that is, in a broth that will not be used for food after that - this means that the broth can be Season it well with onion, bay leaf, pepper, parsley and add salt to make it stronger and sharper.
Why are they especially good?
handmade dumplings?
Experts do not favor the use of dumpling boards due to the fact that the strength of their seams is insufficient, and the dumplings have to be undercooked so that they do not fall apart right in the pan. This method is only suitable when using minced pork, which cooks faster.
Dumplings are traditionally served with butter or sour cream, 3% vinegar, pepper, mustard
or horseradish.
How to diversify dumplings?
Let's not dwell on our dumplings and quickly go through dumplings from different countries of the world. This list of dishes will probably inspire someone to experiment with different ingredients. Try adding something from the list to make your dumplings sparkle with new flavors. Naturally, you don’t need to mix everything and everything at once, and it’s worth remembering that in the end you won’t end up with dumplings, but something else. Use logic and remember that pork, for example, goes well with shrimp, potatoes with fat tail, and bamboo shoots with ginger.
In September 2010, the World Karaoke Championship was held in Moscow, in which the audience award went to US telephone company technician Edward Pimentel. An unusual reward awaited him - a million dumplings. According to the organizers, if he eats 100 dumplings a day, they will last for 27 years.
List of ingredients:
mushrooms, seafood, Chinese cabbage (or kimchi), green onions, cheese, cilantro, ginger, chili, garlic, potatoes, fat tail, lard, pumpkin, peanuts, cardamom, bamboo shoots, coriander, cumin
Dumpling geography
18 recipes from different parts of the world
Vareniki
What is the difference between dumplings with meat and dumplings? Besides the fact that they are sculpted differently, it turns out that the key answer lies in the very name of the dish. If the filling for Russian (including) dumplings is prepared from raw meat, then when making dumplings, chopped boiled meat is used. Fried lard and onions are added there for juiciness. Let us remind you that this Slavic dish, more common in Ukrainian cuisine, also often uses fillings from potatoes, cabbage, mushrooms, fruits and berries, and cottage cheese. In Poland there is a dish known as pierogi ruskie, which is also related to dumplings.
Peculiarity: Dumplings with meat are also often fried after boiling. The finished dish is sprinkled with fried onions and cracklings.
Ravioli
Ravioli, mentioned in Italian literature since the 13th century, is considered a Sicilian dish, where it probably came along the Silk Road from China. Their filling can consist of anything from meat to vegetables, fruits and cheeses or any possible combination of these. Unlike dumplings, ravioli can be not only boiled, but also fried - with this method of preparation, they are usually served with a soup (broth or puree) corresponding to the filling. Boiled ravioli are often served with various sauces, tomato, mushroom, cream, etc.
Peculiarity: The dough is prepared the same as for our dumplings or homemade noodles, but with the addition of olive oil.
Wontons
Wontons or Hongtun are a type of Chinese dumpling. Their fillings include chicken, pork, shrimp, Chinese cabbage, mushrooms (shiitake, xianggu) and fruits. Wontons are steamed, boiled or fried in vegetable oil. Small boiled pork dumplings usually go into soup, while large fried ones are served separately.
One of the most popular varieties is Szechuan spicy wonton soup. The dish consists of dumplings drenched in a spicy broth seasoned with chili and black vinegar.
Peculiarity: Ginger, garlic and hot pepper are usually added to wonton mince.
Manti
Manti is a Central Asian dish that is popular in Tajikistan, Uzbekistan, and Kazakhstan. Manti are very closely related to the Chinese dumplings baozi (the Mongolian-Buryat buuz, boz or poses also originated from them). The filling in manti can be made from lamb, beef, horse meat, goat meat and poultry. Often fat tail fat, camel hump or cow udder are added. As for vegetables, minced meat can be complemented by onions, potatoes, pumpkin or carrots. Manti is served with sour cream, tomato sauce, hot pepper and garlic.
Peculiarity: Manti are steamed in special steam cookers.
Modak
Modak is a traditional dumpling from the Indian state of Maharashtra. The dough is made from rice flour and the filling is made with crushed coconut pulp and jaggery, nuts and cardamom. The dome-shaped dumplings are fried or steamed and eaten with hot ghee (clarified butter). This dish is traditionally prepared on the day of worship of Ganesha. It is with this delicacy in his hand that this god of wisdom and prosperity is depicted in sculptures (holds the sweetness in his left hand and reaches for it with his trunk).
xiao long bao
Shanghai dumplings, shaped like khinkali, are steamed in bamboo baskets. Their filling consists of pork and a large amount of broth. There are even types of xiao long bao, in which jelly-like aspic is placed instead of minced meat - during steaming it melts, forming a broth. The hot liquid filling is drunk through a straw and sealed with a dough shell.
Peculiarity: The juice is the most important part of the dish.
Kimchi Mandu
Korean spicy dumplings, more closely related historically to manta rays from central Asia than to their Chinese or Japanese relatives. Boiled mandu usually comes in a round shape, similar to our domestic ones. Mandu for frying are molded in the form of boats. The meat filling (usually half pork, half beef) adds onion, ginger, as well as tofu and spicy Chinese cabbage kimchi (both products must be squeezed out to get rid of excess moisture). For a vegetarian version, the meat can be replaced with mushrooms - preferably shiitake.
Peculiarity: Mandu is served with soy sauce.
Dim sum
The term dim sum traditionally refers to southern Chinese breakfast dishes that include pu-erh tea, rice soup, shrimp balls, porridge, baked goods and other dishes. Nowadays, this word increasingly means something similar to dumplings with a thin, almost transparent layer of rice dough and a wide variety of fillings. Popular fillings: minced pork, chicken, duck, shrimp, crab or vegetables and all possible combinations thereof. Usually a set of four to five types of dumplings is ordered for the table.
Peculiarity: Served in a bamboo steamer, in which they are cooked.
Ban bot lock
A Vietnamese type of dumplings or dumplings with dough made from tapioca starch (in Russian realities, potato starch is also suitable). The filling is made from pork and shrimp, but the beauty of the dish lies in the sweet and sour sauce. To prepare it, mix 3 tablespoons of hot water, 2 tablespoons of fish sauce and a tablespoon of sugar in a bowl. Squeeze the juice from half a lime there and add garlic, chili pepper, cilantro and green onions to taste.
Ba-wan
A Taiwanese snack consisting of disc-shaped dumplings with a diameter of six to eight centimeters. The translucent dough contains a filling of minced meat flavored with savory. As usual, ba-van is served with sweet and sour sauce. The filling varies among different regions of Taiwan, but generally consists of a mixture of pork, bamboo shoots and shiitake mushrooms. The gelatinous, sticky dough is made from a combination of cornstarch, sweet potato starch, and rice flour. Traditionally, ba wan is steamed, but is also served deep fried.
Momo
Momos are actually more like steamed buns than dumplings (and yes, it turns out they're not just a car accessory brand). They are prepared both with and without filling in Tibet, Nepal, Bhutan, in the Indian states of Sikkim, Darjeeling and the Ladakh region. Having Himalayan origins, the dish is a close relative of poz, manti and dumplings. A variety of meats, vegetables (cabbage, potatoes, chayote) or cheese (traditionally paneer or smoked chhurpi) are placed inside the dough. As a rule, momos are served with garlic or tomato-based sauce.
Peculiarity: Minced meat for the filling is prepared with the addition of onions, garlic, coriander, salt, pepper and often cumin.
Polish ears
Polish ears are miniature dumplings made from unleavened dough, a smaller version of the Polish dish called pierogi (which are not at all like our pies). Usually the ears are filled with wild mushrooms and/or minced meat. Traditionally served as a side dish or added to soup (Polish red borscht), although they are also eaten simply with melted butter, herbs and green onions. Ears are also part of the traditional Christmas table in Poland.
Peculiarity: The smaller the Polish abalone, the higher the class of the cook is considered.
Gyoza
Gyoza is originally a Chinese Jiaozi dish that has since become very popular throughout Japan. These oriental dumplings are made from very thin dough and filled with minced pork, Chinese cabbage, neera (can be replaced with leeks or green onions), sesame oil with the addition of garlic and ginger. Meat can also be replaced with seafood. Dumplings are served with soy sauce, rice vinegar and hot oil. Fried gyoza is most popular in Japan, although it is also boiled and steamed.
Peculiarity: Fry the dumplings on one side until golden brown, then add water and cover until the top of the gyoza is cooked.
Khinkali
Khinkali is the Georgian answer to manta rays, poses and Chinese analogues. The filling is traditionally spiced minced lamb or a combination of beef and pork (onions and cilantro are often added). The dough is prepared only from flour, salt and water. As it cooks, the raw meat filling the dough pouch releases precious broth. When you first take a bite, it is important not to spill it on the plate, but to drink it carefully. As usual, the upper part of the khinkali - the tail - is not eaten.
Peculiarity: Ready-made khinkali are generously sprinkled with ground pepper, but it is not customary to serve sauce with them - they already have enough juice.
fan guo
Fan guo, or ChaoZhou Fun Guo, is a type of dumpling native to the southern Chinese province of Guangdong. They are typically filled with crushed peanuts, garlic, green onions, ground pork, dried shrimp, dried radishes and shiitake mushrooms. They also add cilantro, jicama or dried daikon. All this is wrapped in fairly thick pancakes made from a dough based on wheat flour, tapioca flour, corn or potato starch and water.
Peculiarity: Steamed dumplings served with spicy chili oil.
Shvestkove dumplings
Švestkové dumplings are Czech dumplings with fruits: plums, less often apricots, cherries and even peaches. First, knead the dough from 2 cups of flour, 1 egg, 2 tablespoons of melted butter, 2 tablespoons of sugar, 1/4 cup of milk and 1 teaspoon of salt. Small fruits are then coated in the mixture and cooked in boiling water for about 8 minutes. After this, the dumplings need to be flavored with butter and sprinkled with sugar.
Peculiarity: Before serving, sprinkle with cinnamon and top with cottage cheese or whipped cream.
Apple dumping
Apple Dumpling (which can literally be translated as "apple dumpling") is a popular dish throughout the United States and is especially common among the Amish in and around Pennsylvania. Despite the name, the dish is more reminiscent of strudel than anything from the list described above. Peeled and chopped apples, seasoned with cinnamon and sugar, are wrapped in rolled out dough and baked in the oven until tender.
Peculiarity: The finished dish is served with a scoop of vanilla ice cream.
Daifuku
Daifuku, or daifukumochi, is a Japanese dessert consisting of rice dough filled with anko (bean paste boiled with sugar or honey), grated melon or fruit. Daifuku can vary from three centimeters in diameter to the size of a palm. Sweet dumplings are eaten cold, fried or microwaved.
Peculiarity: Daifuku is often sprinkled with powdered sugar or cocoa powder.
I think each of us loves dumplings. It is so? But I am sure that not everyone has an idea of how many varieties of this absolutely delicious dish exist all over the world. I suggest you get acquainted with some of the most famous varieties of dumplings, which will definitely make your mouth water :) I do not recommend watching it on an empty stomach.
SIBERIAN DUMPLINGS
Until the 19th century, they were called differently - ears, shurubarki, pelnyani. And only by the beginning of the twentieth century all this was united under the single name “dumplings”. The dough for all Siberian dumplings is prepared the same way. Flour is sifted into the dish, an egg is beaten into it, everything is salted, water is added, and then a stiff dough is kneaded. While the dough is proofing, prepare the filling. Meat filling comes with different types of meat, but knowledgeable housewives never take one type of meat - after all, prefabricated minced meats are tastier. So, pieces of different meat (at least equal parts pork and beef) are minced in a meat grinder, and the onion is also sent there. Salt and pepper are also added to the minced meat.
VARENIKI
2
Vareniki differ from traditional Russian dumplings not only in the way they are made, but also in the choice of filling. This traditional dish of Ukrainian cuisine is prepared with boiled meat, vegetables, mushrooms, fruits and various berries. It is noteworthy that the dough for dumplings is made from ordinary wheat flour, it can be regular, yeast and even kefir or milk. When serving dumplings, sour cream or butter is also placed on the plate.
3
Belarusians also have their own recipe, similar to dumplings - sorcerers. But this dish is very original, because the dough for sorcerers is made from potatoes! This unusual “dough” is prepared as follows. First, the potatoes are grated on a fine grater (or chopped in a faster way). All the juice is drained from the potatoes, and additionally squeezed out. When the juice has settled, it is carefully drained, and the starch formed at the bottom is again attached to the potatoes. The mass is salted and mixed - and the potato “dough” is ready. Such a “dough” does not have plasticity, so the process of wrapping sorcerers is seriously different from dumplings - although the minced meat used is exactly the same as in Siberian dumplings. The potatoes are laid out as a flatbread on damp gauze or paper, minced meat is placed on top, and then, lifting the edges of the gauze or paper, the sorcerer is closed. The sorcerer is then rolled into a ball, rolled in flour, and deep-fried. Then the fried sorcerers are placed in a large pot (or duck pot), poured with meat broth on the bones, and simmered in the oven for about 40 minutes.
4
This forgotten ancient Russian dish is a kind of dumpling pies, most often with mushroom filling. The dough for kundums is kneaded with vegetable oil (sunflower or poppy seed) and hot water and is a combination of choux and stretch dough. The filling can be prepared from both fresh and dried mushrooms in combination with cereals (buckwheat, rice) and spices. There are kundums with egg or vegetable filling (sorrel, chopped hard-boiled eggs, rice). And, finally, the main thing: unlike dumplings, kundums are not boiled, but first baked (sometimes fried), and then simmered in an oven or oven under mushroom or sour cream sauce. There is a version that kundums are an invention of church cooks, and they appeared as a replacement for dumplings on the Lenten, monastic table. But the very name of the dish is of Turkic origin and means “wheat”, i.e. made from wheat dough.
5
In Dagestan, dumplings-vareniki are called kurze. Kurze is prepared with both meat and vegetables, just like classic Siberian dumplings. Only here vegetable kurze is often prepared with onions and eggs, and not with cabbage. As a rule, lamb, beef or chicken are used as meat filling. However, like Siberians, Caucasian housewives also prefer to mix different types of meat. Kurze dough is prepared in the same way. The preparation of the meat filling is no different. But it’s probably worth telling more about the filling with onions and eggs. For the filling, finely chop onions and green onions, and add a raw egg to it - approximately in the proportions of an onion omelette. That is, the mass fraction of onions is only slightly larger than the fraction of eggs. Salt, pepper and a little milk are also added to the minced meat.
6
Georgian cuisine. Spicy meat (very spicy - this is Georgia), to which a large amount of onion and garlic has also been added, is packed in dough, for the preparation of which no eggs were used. The product is shaped like a bag with a long tail. All this is boiled in salted water until cooked. They eat khinkali with their hands, holding the tail, which is then thrown away (a tribute to tradition - before, hands were washed less often, so it was easier to throw away the tail than to be treated for various diseases). First, take a small bite, drink the juice, sprinkle with black pepper and only then eat.
7
A special type of dumplings from Central Asia. Manti are steamed in a special device called a kaskan. Externally, these are grates that are arranged in several tiers; they are placed in a cauldron with a tight lid, where water boils at the bottom. Something like a simplified double boiler, such a device is sometimes called a “mantyshnitsa”. Unlike dumplings, manti are characterized by larger sizes and unusual shapes, and the meat filling is prepared from minced lamb, horse meat and beef, with pieces of tail fat, and the addition of onions. In addition, seasonal vegetables, such as carrots and pumpkin, are often used as filling for manti. Served with sour cream and fresh herbs.
8
Armenian cuisine. Minced meat (lamb, beef) is lightly fried and placed in dough tubes, sealed on one side. These tubes are placed vertically and tightly in the pan, poured with a small amount of meat broth and cooked until tender. The result is an open cylindrical dumpling.
POSE (bouza)
9
Buryat national cuisine. The chopped meat and onions are wrapped in a dough bag so that there is an open hole on top. Steam it, with the hole facing up, so that the precious broth does not spill out. The result is a fairly large (5 - 7 cm) open dumpling, which is usually eaten with your hands.
PODKOGYLYO
10
This strange name hides a special type of dumplings from the Republic of Mari El. Meat is taken (preferably game - badger, hare, wild boar), mixed with a large amount of onion, wrapped in dough in the shape of a flattened crescent and boiled. Sometimes millet porridge and cottage cheese are added as additional ingredients.
11
Chuchvara is a dish of Uzbek cuisine in the form of boiled unleavened dough products stuffed with meat. Unlike dumplings, chuchvara is smaller in size. It is made from the same products as dumplings in Russia, but with the difference that pork is not used for the meat filling. The ideal filling is one for which the meat and onions are not passed through a meat grinder, but finely chopped with a knife. Chuchvara is almost always served with broth and therefore more closely resembles a first course.
12
Azerbaijani spicy soup with small dumplings. The main ingredient is lamb. It is needed for both minced meat and broth (bones). Small dumplings are made from very thin dough, boiled in salted water, and then in broth with the addition of a bunch of spices, quartered onions and garlic.
13
Jewish dumplings - kreplach, in fact, are no different from Siberian dumplings - well, except that pork is never added to them. In addition, in addition to the traditional cabbage filling, Jewish dumplings use mashed potato filling. But the types of wrapping kreplach can differ - sometimes they are wrapped like Siberian dumplings, and then they have the shape of an ear, and sometimes the dough is cut into squares, and folding them in half, they get triangular kreplach. Broths are prepared with kreplach dumplings, usually chicken, less often vegetable. In addition, kreplach can be simply fried. Kreplach, like wontons, is a traditional holiday dish. Depending on the meaning of the holiday, they are served either fried or boiled.
14
Chinese cuisine. If you take minced meat, young bamboo stems or xianggu mushrooms, wrap it in dough, cook it in broth and add it to traditional Chinese soup, you get a classic wonton. The dish is quite spicy, as ginger, garlic and pepper are generously added to the minced meat.
15
Chinese cuisine. There is no yeast in the dough; the filling is minced pork plus cabbage. Other types of fillings are much less common. The shape is most often triangular, due to a longitudinal latch at the top. Steamed. Consumed with traditional sauce made from vinegar, chopped garlic and soy sauce.
16
Chinese cuisine. Steamed yeast dough with various fillings. The most popular filling is pork with cabbage, but sometimes tofu, mushrooms, pumpkin and minced meat from other types of meat are added. The shape is usually round, with a small but noticeable notch on top. They were depicted in the animated film "Kung Fu Panda".
17
And again Chinese cuisine. But this time - a special type of dumplings, which is closer to a dessert than a main course, since it is served during a traditional Chinese tea party. Actually, dim sum is made from the thinnest (almost transparent) rice dough, stuffed with various fillings (including fruits) and steamed. Dim sum can have any form - it all depends on the skill of the cook. Yes, they measure their skill by making various types of dumplings and decorating them intricately.
18
Tibetan cuisine. Minced meat is made from available meat - chicken, pork, goat meat, yak meat (Tibet). Pepper, salt, garlic, coriander, onion and cumin are added to it, and all this is packed into unleavened dough (without yeast). Boiled and served with national drinks. In some regions, cheese and vegetables are added to the filling.
KIMCHI MANDU
19
Korean cuisine. The dough is rice and quite thin. The filling is minced beef and pork with tofu, onions, ginger and spicy Chinese cabbage. The shape is round, reminiscent of classic dumplings, only the edges are folded up. All this is boiled in salted water. Served with soy sauce. In some versions, the minced meat can be replaced with mushrooms.
20
Japanese gyoza dumplings differ from their Chinese counterparts in their pronounced garlic flavor and less salt and soy. But the Japanese cannot do without soy-vinegar sauce on the table. The traditional gyoza recipe is a mixture of minced pork, garlic, cabbage and sesame oil in a thin dough. Mostly they are fried.
21
Indian food. The dough is made from rice flour, and coconut, jaggery, cardamom and nuts are used as fillings. Sweet dumpling, yes. It is shaped like khinkali and can be steamed or deep-fried. Served with melted butter.
22
Italian Cuisine. Filling - meat, fish, mushrooms, cheese, vegetables, whatever. All this is packed into dough in the shape of squares, crescents or ovals and boiled in broth or salted water. They can also be fried in oil. The fundamental difference is in the dough - it is unleavened and quite thin. Also, as practice has shown, ravioli are usually smaller in size than traditional dumplings.
KROPKAKOR
23
Swedish cuisine. The dough is made from boiled potatoes, flour and yolks. It turns out to be quite thick. The filling is ham, lard and fried onions. The product is given a spherical shape, boiled in salted water and served with lingonberry jam, butter and cream. And yes, these are closer to dumplings than to pies.
MULTASCHEN
24
German large meat dumplings Maultaschen are boiled in a thick meat broth and served in it, seasoned with fresh herbs and washed down with freshly brewed beer. They differ from our dumplings in shape (they are rectangular) and the composition of the minced meat (spinach is added to it).
