World Dumpling Day: How many have you tried?
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World Dumpling Day 2024: Dumplings. The ultimate in anytime comfort. From a quick lunch snack to a comforting soup, dumplings are one of the go-to foods for people across the globe. But the term dumplings doesn’t just refer to momos or dimsum – which is probably what most of us think about by default – it has unique place in many cuisines and a love from all. That’s probably what earned them their own day with 26th September being hailed as World Dumpling Day.
Who Invented Dumplings?
The invention of dumplings is often credited to Zhang Zhongjing, a Chinese medicine practitioner from the Eastern Han Dynasty (206 BC – 220 AD). According to legend, during a harsh winter, many people suffered from the cold. To combat this, Zhongjing prepared a mixture of mutton, herbs, and chilis, wrapping them in dough and steaming them to provide warmth and nourishment. The dumplings not only helped people stay warm but also improved blood circulation, preventing frostbite, thanks to the medicinal herbs he included.
The History of Dumplings
But if dumplings originated in China, then how is it that every culture has them? There are multiple points of origin for dumplings, beyond the Chinese type. They appear in the Ancient Roman Cookbook Apicius. Although dumplings existed in various forms for centuries, they did not receive their name until the 17th century. The term "dumpling" first appeared in an English text from 1600, possibly of German origin. While Zhang Zhongjing initially crafted dumplings to help people endure harsh winters, other cultures developed them for different purposes, such as to preserve meat or to make use of excess grains.
In honour of world Dumpling Day, here are 8 dumpling types from around the world you should try.
Momos
In India, this is the most popular and most familiar type of dumpling. Momos are considered the unofficial national dish of Nepal but have spread across the Himalayas and become a staple across India as well.. They are typically steamed and served with a spicy tomato dipping sauce.
Pierogi
Pierogi are Poland's most renowned dumplings. Traditionally, they are crescent-shaped and either boiled with butter and sour cream or boiled and then fried with crispy onions (and sometimes bacon). Recently, there has been a trend to experiment with various fillings and toppings. This particular recipe for pierogi ruskie features caramelised onions, twaróg curd cheese, and a potato filling.
Coxinha
In Brazil, this popular snack is made from thick dough filled with shredded chicken, moulded into the shape of a chicken drumstick. The name "coxinha" translates to "little thigh" in Portuguese, reflecting its unique appearance. After shaping, the dumpling is coated in breadcrumbs and deep-fried to a crispy golden finish. It is often served with a variety of dipping sauces, making it a versatile and beloved street food across Brazil
Kropkkaka
These are traditional Swedish potato dumplings stuffed with a savoury mixture of bacon and onions, flavoured with allspice. They are typically served with lingonberry sauce and butter. When the potato is combined with barley flour, the dumplings are called palt. A well-known variant is Pitepalt from Piteå, which is filled with minced meat. Another version, blodpalt, incorporates pig, beef, or reindeer blood into the dough, creating a hearty and distinctive dish commonly enjoyed in northern Sweden.
Mantu
These traditional Turkish dumplings are typically enjoyed in a family setting. Filled with minced lamb or beef, they are boiled and served with a garlic yoghurt sauce. Often garnished with dried mint, sumac, and chilli flakes, they can also be topped with flavoured butter. This recipe from Yosma includes a more traditional version, though variations like lobster, aubergine, and chicken are also popular.
Gyoza
Also known as potstickers these are originally from China (jiaozi) but are now a beloved dish in Japan. Usually filled with ground pork, these dumplings are pan-fried and served with a homemade dipping sauce made from soy sauce, rice vinegar, sesame oil, and red chilli. This recipe focuses on a classic pork and ginger filling. They’re often fried in a cornflour slurry giving them a lacy base.
Also Read: Tried Bafauri? A Healthy Steamed Dumpling From Madhya Pradesh
Wonton
A staple in Chinese cuisine they are generally filled with minced meat and wrapped in thin dough. The folding techniques and cooking methods vary across China. This Sichuan-inspired wonton soup features pork wontons in a hot and sour broth, reflecting the region’s emphasis on spicy, sour, and umami-rich flavours.
Gnudi
While we might already be familiar with gnocchi which are often considered a type of pasta, Italy also has another type of dumpling that’s worth mentioning. Gnudi are light dumplings from Italy, made with ricotta cheese instead of potato, unlike gnocchi. The texture is soft and pillowy, often combined with spinach, as shown in this recipe.
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