Dumplings

Dumplings are cooked balls of dough. They are based on flour, potatoes or bread, and may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying, or baking. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may be sweet or savoury.

Afghani Mantu – Beef Dumplings


Mantu are Afghani meat dumplings, usually served with a tomato based vegetable sauce and yoghurt-based white sauce.

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Apple Dumplings


A very common recipe among the Pennsylvania Dutch, it is often eaten as a breakfast item, but they are also a very common dessert item after meals. It’s also popular to eat them with ice cream or in milk.

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Aushak – Afghani Spring Onion Dumplings


Aushak is an Afghan dish made of pasta dumplings filled with spring onion, with a meaty tomato sauce, topped with yoghurt and dried mint. A time-consuming meal to prepare, it is usually served on holidays or at special gatherings.

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Bergensk Fiskesuppe – Bergen Fish Soup with Fish Dumplings


Bergen fish soup is a velvety mix of cream, fish, and root vegetables that is lifted with sugar and vinegar. The trick with this soup is to taste as you go along to get the right balance of sweetness and sourness.

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Clootie Dumpling


A traditional dessert pudding called clootie dumpling is made with flour, breadcrumbs, dried fruit (sultanas and currants), suet, sugar and spice with some milk to bind it, and sometimes golden syrup.

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Crab Rangoon


Crab Rangoon are deep-fried dumplings served in Chinese and Thai restaurants, stuffed with a combination of cream cheese, lightly flaked crab meat (more commonly, canned crab meat or imitation crab meat), with spring onions and/or garlic. These fillings are then wrapped in Chinese wonton wrappers in a triangular or flower shape, then deep fried in vegetable oil.

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Dumplings


Dumplings may be sweet or savoury. They can be eaten by themselves, in soups or stews, with gravy, or in any other way. While some dumplings resemble solid water-boiled doughs, such as gnocchi, others such as wontons resemble meatballs with a thin dough covering.

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Fufu


A plate of fufu (right) accompanied with peanut soup

Fufu is a staple food of West and Central Africa. It is made by boiling starchy vegetables like cassava, yams or plantains and then pounding them into a dough-like consistency.

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Germknoedel – Steamed Sweet Austrian Dumplings


Served either with melted butter or vanilla sauce and poppy seeds crushed with sugar, Germknödel are popular at Austrian ski resorts. Try these dumplings on a cold day, after a bowl of vegetable soup for a delightful meal.

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Gyōza – Japanese Pan-Fried Dumplings


It’s not well known that gyoza originated in China. Gyoza are also known as Japanese potstickers – it’s very difficult to eat just one!

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How to Make Pierogi


This recipe for basic Polish pierogi dough is a simple combination of flour, eggs, water and salt. You may need to add a little more water or a little more flour based on the humidity of the day, the weight of the flour, etc. The dough should not be crumbly, nor should it be sticky.

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Mitarashi Kushi Dango


Round dumplings are generally called dango, and kushi dango means skewered sweet dumplings. These kushi dango coated with sweet soy sauce based sauce are called mitarashi.

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Mohnnudeln – Poppyseed Noodles


Mohnnudeln (meaning poppy seed noodles in German), is the name of thick noodles of a potato dough in Bohemian and Austrian cuisine, similar to the Schupfnudel.

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Momo


Momo is a type of steamed dumpling with some form of filling. Momo has become a traditional delicacy in Nepal, Tibet and among Nepalese/Tibetan communities in Bhutan, as well as people of Sikkim state and Darjeeling district of India.

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Nuomici – Nuo Mi Ci – Glutinous Rice Balls


Nuomici (糯米糍 Nuo Mi Ci) is a type of Chinese pastry. It is one of the most standard pastries in Hong Kong. It can also be found in most Chinatown bakery shops overseas. It is also referred to as glutinous rice dumpling.

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