we love dumplings
very much
what is it?
Dumplings have occupied a central role in Chinese culinary heritage for centuries, yet a unanimous definition remains elusive. Such diversity is not only expected but celebrated, as different periods and geographic regions have left their distinct mark on this incredibly adaptable dish. Each rendition of dumplings boasts its own unique blend of fillings, wrappers, and cooking techniques. Consider, for instance, the Northern Chinese pot sticker – these pork-filled dumplings are pan-fried to a golden perfection, a stark contrast to the delicate har gow, a steamed Cantonese dim sum creation enveloping shrimp and water starch in a translucent skin. Witnessing these diverse dumpling offerings on a dining table reveals the remarkable evolution this culinary art has undergone.
how is it called in your country?
Dumplings, known by various names and sporting an array of shapes around the world, are a beloved culinary delight that transcends borders and cultures. In China, they are called jiaozi or baozi and their shapes can range from crescents to pouches, often symbolizing different meanings. In Japan, gyoza are pan-fried dumplings filled with savory ingredients. Meanwhile, in Eastern Europe, pierogi are half-moon-shaped dumplings filled with potatoes, cheese, or meats. India offers a spicy twist with samosas, pyramid-shaped pastries filled with spiced potatoes and peas. In Italy, ravioli are delicate pockets of pasta filled with various ingredients, and in Latin America, empanadas are turnovers filled with a variety of fillings. These delectable parcels of goodness demonstrate the rich diversity of flavors and cultures that come together to celebrate the art of dumpling-making worldwide.
learn more about the history of dumplings here 🥟🥢