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  • Narrator: No matter where you're from,

  • you probably grew up eating dumplings

  • in one form or another.

  • You might steam them, boil them, fry them, or bake them.

  • And let's not forget the endless options of fillings.

  • Here are 23 dumplings from around the world.

  • Some of the earliest evidence of the dumpling

  • dates back to over 1000 years ago in Chinese cuisine.

  • And while countless varieties exist in the country,

  • we'll only be talking about one: xiao long bao.

  • The ever-popular steamed soup dumpling

  • consists of a delicate wrapper

  • filled with broth and minced pork, crab, or shrimp.

  • It's typically served in bamboo baskets.

  • According to legend, the first xiao long bao

  • was created by Huang Mingxian,

  • a food vendor who wanted to update the classic dumpling

  • and stand out amid his competitors.

  • Known as a Sardinian ravioli,

  • these dumplings are folded to look like an ear of wheat.

  • Hailing from the province of Ogliastra,

  • they're typically filled with potatoes, pecorino cheese,

  • lard, onions, garlic, and mint

  • but can also be filled with ricotta, spinach or chard

  • and saffron.

  • They're often served with a drizzle of tomato sauce

  • and topped with pecorino.

  • This breakfast dumpling is most popular in northern Vietnam

  • and is made of thick rice flour and broth paste,

  • filled with ground pork, shallots,

  • wood ear mushrooms, and seasonings.

  • The dough and filling are then stuffed into a banana leaf,

  • formed into a pyramid, and steamed.

  • You can find it at many street vendors in Vietnam.

  • These Nepali dumplings are usually filled with meat,

  • vegetables, and/or cheese

  • and served with a tomato-based dipping sauce.

  • Some Nepali vendors in Kathmandu

  • have even filled momos with Snickers and Mars Bars

  • to accommodate tourists.

  • Coxinhas, which translates to "little thighs,"

  • are a popular Brazilian street food made of a thick dough

  • that is filled with seasoned shredded chicken

  • and then shaped to look like a chicken leg.

  • It's then breaded, deep fried, and drenched in hot sauce.

  • One of the national dishes of Taiwan,

  • ba-wan is among the country's most prevalent street foods.

  • This iconic dumpling consists of rice flour

  • and potato starch wrapper,

  • filled with pork, bamboo, and mushrooms.

  • It can be steamed or fried

  • and is typically served with a sweet and spicy sauce

  • or a rich broth.

  • These breaded, deep-fried dumplings

  • are also known as shrimp pockets or shrimp turnovers,

  • and they consist of a flour-based, buttery dough,

  • filled with a creamy mixture of shrimp, onion, and parsley.

  • They're perfect as snacks or appetizers.

  • Hailing from Turkey

  • but popular across Europe and the Middle East,

  • manti are boiled dumplings

  • that are typically filled with ground lamb

  • and accompanied by a garlic-yogurt sauce

  • topped with sumac.

  • A classic Guyanese dumpling that is often paired

  • with a traditional coconut milk broth soup

  • called metemgee,

  • this simple, yet tasty steamed dumpling

  • is made with wheat flour, sugar, and butter.

  • This savory dumpling is made of soaked bread

  • that is formed into a roll, then boiled or steamed

  • and it's served alongside hearty stews and meat dishes,

  • often soaked in gravy.

  • Sometimes smoked meat, fresh herbs, or diced onions

  • are added to the dumpling mixture.

  • Banku, one of the national dishes of Ghana,

  • is a slightly sour tasting dumpling

  • made of fermented cornmeal and cassava dough

  • that is formed into a smooth paste, and then boiled.

  • They're traditionally served with soup,

  • okra stew, or grilled fish with pepper sauce.

  • This hearty, sweet, and savory dumpling dish

  • consists of a potato-based dough

  • stuffed with fried onions, bacon,

  • all spice, and white pepper.

  • They're then served with sour cream, melted butter,

  • and Sweden's iconic lingonberry jam.

  • These small, flavorful dumplings have origins in Lebanon

  • but are also popular in Iraq, Syria, Jordan, and Palestine.

  • Either boiled, baked, or fried,

  • shish barak are filled with seasoned lamb,

  • onions, and pine nuts

  • and are usually served in a warm yogurt sauce

  • with melted butter, mint, sumac,

  • and toasted pine nuts sprinkled on top.

  • These dumplings are often filled with fish,

  • like carp or salmon,

  • or meat with chopped onions, cheese, dill, and pepper.

  • While the savory version

  • is typically served with sour cream,

  • the dessert version can be filled

  • with a mixture of cherries or blueberries

  • and sweet cottage cheese, cloves, lemon juice, and sugar.

  • This dumpling's defining filling is kimchi,

  • but it can also include tofu, shrimp,

  • pork, beef, cabbage, bean sprouts,

  • onions, scallions, and mushrooms.

  • Mandu can be steamed, deep fried, pan fried, or boiled

  • and are usually served in soup

  • or alone with a dipping sauce.

  • Korean dumplings were traditionally prepared

  • for ancestral rights

  • and enjoyed most on cold winter days.

  • Typically served during Shabbat,

  • this unique Persian Jewish dumpling's defining flavors

  • come from minced chicken, veal, or lamb

  • mixed with onions, chickpeas, turmeric, cumin, and cardamom.

  • Gondi are often served in chicken broth, like a matzo ball.

  • Popular across Europe and America,

  • these dumplings are made by filling unleavened dough

  • with potato, minced meat, cheese, or sauerkraut.

  • They can also be made with fruit fillings,

  • making these dumplings both sweet and savory.

  • Buuz is a steamed dumpling with a flour-based dough

  • typically filled with garlic and mutton or beef.

  • A national dish of Mongolia, they're typically served

  • during the Mongolian Lunar New Year.

  • This sticky, gooey potato dumpling

  • is most popular in Bavaria, Thuringia,

  • and the Rhineland regions.

  • These ball-shaped dumplings

  • can be made with cooked potatoes,

  • raw potatoes, a combination of both,

  • or a quick, dehydrated version that comes in a box.

  • It's often served with schnitzel, sauerbraten,

  • and other hearty meat dishes.

  • Pinsec frito is a deep-fried dumpling

  • and is usually served with dipping sauces,

  • such as sweet and sour, spiced vinegar,

  • banana ketchup or, Mang Tomas,

  • or a Filipino pork liver sauce.

  • It makes a great appetizer.

  • This Japanese dumpling

  • that is especially popular in Nagano

  • consists of fermented buckwheat dough

  • filled with various vegetables, meat, seafoods,

  • or anko bean paste.

  • It's then cooked on an iron pan.

  • Traditionally, it was eaten by farmers during lunch breaks

  • and made inside an irori,

  • a traditional fireplace at a farmhouse.

  • Though derived from France,

  • croquetas de jamón have become an essential dish

  • in Spanish tapas,

  • featuring one of Spain's most iconic foods, serrano ham.

  • Formed from a mixture of potato, eggs,

  • bechamel sauce, and ham,

  • they're then breaded and fried.

  • A small Siberian dumpling widely consumed across Russia,

  • pelmeni is considered one of Russia's national dishes.

  • It consists of a thin wrapper

  • that can be stuffed with anything from ground meat or fish

  • to mushrooms, onions, or cabbage.

  • They range from mild to very spicy,

  • with fillings varying between regions and family recipes.

  • As you can see, the diversity of dumplings

  • is apparent in cultures all around the globe.

  • Which dumpings are your favorite?

Narrator: No matter where you're from,

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B2 dumpling served filled steamed sauce dough

What Dumplings Look Like Around The World

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    林宜悉 posted on 2020/10/23
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