dumplings-around-the-world- Served

Dumplings Around The World

There’s something special about dumplings that link cultures across the globe in a culinary phenomenon. Wherever you travel in the world, you are bound to come across a typical dumpling dish. Aside from our delicious Gozitan Ravjul, which ones have you tasted?

Here are our top 10 dumplings around the world.

1.Nepali Momo

In Nepal dumplings are deeply influenced by its neighbours (Tibet, China, and India) and are found in multiple variations from its fillings, to its outer cover and cooking method. Perhaps the most popular is ‘jhol momo’ – buffalo meat filled wheat dumplings served in a sesame base soup – a perfect warmer in the cold months. Momos can also be served steamed, pan fried (Kothey), deep fried, even ‘open momo’ influenced by the Chinese Dim Sum. In most urban areas across Nepal one will find specialty momo shops that only serve momos at an average price of €0.80 cents per plate (10 pieces!).

Photo Credit: oneclicknepal

2.Japanese Gyoza

Gyoza or Japanese dumplings are as popular as Ramen in Japan. These protein filled parcels are served at specialty shops, izakaya, ramen shops, grocery stores or even at festivals. Gyoza are usually pan fried on a hot pan to get a crisp bottom and a little water is added to the pan and covered to steam through the dumpling. The dough is usually quite thin and the filling juicy. Gyoza is served with a soy based dipping sauce for an added kick of flavour that bursts in the mouth.

Photo credit: foodjimoto

3.Italian Ravioli

This popular Italian pasta dish is famous around the world and come in various sizes and forms. Early versions of the ravioli date back to the Roman Empire! Ravioli were already known in 14th century England, appearing under the name of rauioles. Its filling is typically ricotta and spinach but has been filled with various meats too. These pocket envelopes of pasta dough are usually served with a sauce or in a soup. Traditional recipes of the popular dish vary according to region.

Photo credit: blogchef

4.Indian Modak

The Indians turned the savoury dumpling into a sweet that is traditionally offered to Lord Ganesh. Also known as Ukadiche Modak, they are handmade with coconut and sugar/gool wapped in a rice flour casing. Modern takes on this sweet dumpling include chocolate filling, fruit filling and variations in the dough.

Photo Credit: By Coolgama

5.Chinese Wonton

Wontons were created due to the popularity of dumplings in China – even though they look similar, they are indeed different! Wontons are made with a thin dough and the filled with pork meat and other ingredients such as shrimp, mushroom or vegetables. The dumplings’ casings are thicker and the filling is either chicken, or pork, or beef or only vegetables. These popular are eaten in a variety of ways. The most common way to eat wontons is in soup, because both the wonton and the broth make a savory taste.

Photo Credit: thewoksoflife

6.Spanish Empanada

The Spanish take on dumplings gets a little heavier! These are more like bread pies that were influenced by the Arabic Samosas. Empanadas originate from Galicia, Northwest Spain, and are a classic example of Spanish food. They are filled with meat, fish, cheese and vegetables, and even fruit to create a dessert version of the dish. If you’re visiting Galicia, be sure to try a number of empanadas in different places – every family, bar and restaurant claim to have the best empanada recipe in town!

Photo Credit: threemanycooks

7.African FUFU

With a name like that, who wouldn’t love it? Fufu is a popular dish in West Africa, particularly in Nigeria and Ghana. Its cooked dough is made from coco-yam, cassava or oatmeal. It is usually accompanied with a stew, soup or sauce. It is eaten by pulling the dough apart and dipping it into its accompaniment. There are various ways to eat this – check out these 10 ways to eat Fufu.

Photo credit: buzzghana

8.Chinese Har Gow

Chinese Har Gow or xia jiao would normally be found in the dim-sum section of your local Chinese restaurant menu. These old-school Cantonese shrimp filled dumplings have thin, stretchy, chewy, delicate and translucent wrappers, and are seasoned with rice wine and sesame oil. They are a perfect delicate, light snack. Fun fact about Har Gow: Dim Sum master chefs can artistically fold eight to thirteen pleats imprinted on its wrapper. This masterful delicacy is called the king of Har Gow or crystal-skinned shrimp dumpling.

Photo Credit: tasteasianfood

9.Georgia Khinkali

Khinkali is a popular dish in Georgia. These dumplings resemble the Nepali / Indian momo. They are traditionally filled with mixed beef and pork, whilst in the mountain areas are often filled with lamb. One can variations of this traditional dish in the cities with filling that include cheese, mushrooms and cottage cheese.
Photo credit: georgianrecipes

10.Polish Peirogi

Similar to the Italian Ravioli, the Polish Peirogi are boiled and then lightly fried. Traditionally they are filled with potatoes and farmers’ cheese, however they can be filled with almost anything… Just like all of the other dumplings we’ve listed! You can also find Peirogi filled with mixed mince meat or sauerkraut and cabbage or even turned into a sweet with prune or plum mixture.
Photo credit: comfycook