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A plate of Khinkali, Georgian dumplings

Dumplings may be any of a wide variety of dishes, both sweet and savoury, in several different cuisines. They are either made from balls of dough or are small parcels of food encased in pastry, dough, batter, or leaves. After being encased in pastry, dough or leaves, they usually undergo a further treatment by steaming them, frying them or submerging them in boiling oil. Dumplings (Gaau ji) is a 2004 Hong Kong horror film, directed by Fruit Chan. ... Image File history File linksMetadata Size of this preview: 450 × 600 pixel Image in higher resolution (1944 × 2592 pixel, file size: 730 KB, MIME type: image/jpeg) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Dumpling Khinkali Metadata... Image File history File linksMetadata Size of this preview: 450 × 600 pixel Image in higher resolution (1944 × 2592 pixel, file size: 730 KB, MIME type: image/jpeg) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Dumpling Khinkali Metadata... This article or section does not adequately cite its references or sources. ... Dough Dough is a paste made out of any cereals (grains) or leguminous crops by grinding with small amount of water. ... Basket of western-style pastries, for breakfast Wikimedia Commons has media related to: Pastries For the Pastry Distributed Hash Table, see Pastry (DHT). ... Batter is a thick or thin liquid mixture, usually based on flour, water or milk, and egg. ... Look up foliage in Wiktionary, the free dictionary. ...

Armenian Cuisine

Boraki (Armenian: Բորակի) are Armenian dumplings. The main difference between Boraki and dumplings in other national cuisines is that the minced meat is preliminarily fried in oil and only then boraki are formed as small cylinders with an open top. After that boraki are lightly boiled in water and fried.

British and Irish Cuisine

Savoury dumplings made from balls of dough are part of traditional British and Irish cuisine. The simplest dumplings are made from twice the weight of self raising flour to suet, bound together by cold water to form a dough. Balls of this dough are dropped into a bubbling pot of stew or soup, or into a casserole. They sit, partly submerged in the stew, and expand as they are half-boiled half-steamed for ten minutes or so. The cooked dumplings are airy on the inside and moist on the outside. The dough may be simply flavoured with salt, pepper and herbs, or the dough balls may have a filling such as cheese pressed into their centre. A pint of stout and some wheaten bread Irish cuisine can be divided into two main categories – traditional, mainly simple dishes, and more modern dishes, as served by hotels etc. ... An ingredient used in many foods, flour is a fine powder made from grain or other starchy food sources. ... Suet is raw beef or mutton fat, especially that found around the loins and kidneys. ... Beef Stew A stew is a combination of solid food ingredients that have been cooked in water or other water-based liquid, typically by simmering, and that are then served without being drained. ... For other uses, see Soup (disambiguation). ... In cooking, a casserole (from the French for stew pan) is a large, deep, covered pot or dish used both in the oven and as a serving dish. ... For other uses, see Herb (disambiguation). ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ...

The Norfolk dumpling is not made with fat, but from flour and raising agent. Other British dumplings call for the addition of breadcrumbs and cheese, and the balls of dough may be rolled in breadcrumbs and fried, rather than cooked in a soup or stew.

These sour-dough dumplings, when sweetened and made with dried fruit and spices can be boiled in water to make a dessert. In Scotland, this is called a clootie dumpling, after the cloth. Dried fruit is fruit that has been dried, either naturally or through use of a machine, such as a dehydrator. ... This article is about the country. ... A clootie or cloot in Scots language is a strip or piece of cloth, a rag or item of clothing; it can also refer to fabric used in the patching of clothes or the making of proddy rugs (aka clootie mats).[1] The saying Neer cast a cloot til...

Caribbean Cuisine

The Jamaicans created the first Caribbean dumplings, which were English-influenced. A simple recipe including self-raising flour, Water and Salt was made into a thick dough before frying on a pan until golden brown. These are usually rounded or rolled into balls and are served with Ackee and Saltfish or Chicken as a side dish. Like English dumplings, they have a soft and fluffy texture. Eventually the recipe spread across the Caribbean as it reached the Lesser Antilles such as Barbados, Trinidad, Grenada and also the eastern section of the Dominican Republic, where the dish is known as "domplin"; it was introduced to the island by immigrants from the british lesser Antilles who came to work in the sugar industry.There is also a type of dumpling that you put in chicken stew and you mix the flour and water and put it in boiling water with the meat. Impact from a water drop causes an upward rebound jet surrounded by circular capillary waves. ... This article is about common table salt. ... Binomial name K.D.Koenig The Ackee or Akee (Blighia sapida) is a member of the Sapindaceae (soapberry family), native to tropical West Africa in Cameroon, Gabon, Sao Tome and Principe, Benin, Burkina Faso, Cote DIvoire, Ghana, Guinea, Guinea-Bissau, Mali, Nigeria, Senegal, Sierra Leone and Togo. ... This article or section does not adequately cite its references or sources. ... Location of the Lesser Antilles (green) in relation to the rest of the Caribbean Islands of the Lesser Antilles The Lesser Antilles, also known as the Caribbees,[1] are part of the Antilles, which together with the Bahamas and Greater Antilles form the West Indies. ... For other uses, see Trinidad (disambiguation). ...

Central European Cuisine

Germany, Austria, Poland, Czech Republic, and Slovakia boast a large variety of dumplings, both sweet and savoury. A dumpling is called Kloß (plur. Klöße) in Northern Germany, Knödel in Southern Germany and Austria, knedlíky in the Czech lands and knedličky in Slovakia. Meat dumplings are also called Klopse or Klöpse in North-Eastern Germany. Occasionally, the terms Knöpfe and Nocken are also used. In Southern Germany. The Cuisine of Austria, which is often incorrectly equated with Viennese cuisine, is derived from the cuisine of the Austro-Hungarian Empire. ... Klöße (Semmelknödel) Klöße (German cuisine; singular: Kloß) are dumplings made from grated raw and/or mashed potatoes (called Kartoffelknödel) or dried bread with milk and egg yolks (called Semmelknödel). ...

In Polish they are called Kluski and are enjoyed along with a related, stuffed version called Pierogi most commonly filled with twaróg, potatoes, onion and a generous amount of pepper (Pierogi Ruskie), cabbage and mushrooms (z kapustą i grzybami) or meat (z mięsem) and tossed in onions fried in butter or hot smalec (pork dripping). Kluski Å›lÄ…skie For other uses, see Kluski (disambiguation). ... Pierogi frying A plateful of Pierogi Pierogi (also perogi, perogy, pirohi, piroghi, pirogi, pirogen, piroshke or pyrohy), from the Proto-Slavic pir (festivity) is the name most commonly used in English speaking areas to refer to a variety of Slavic semicircular (or, in some cuisines, square) stuffed dumplings of unleavened... Polish twaróg Quark is a type of fresh acid-set cheese of Central European origin. ...

Potato dumplings, the most popular variants are “Thüringer Klöße” (Thuringian dumplings), are made from raw or boiled potatoes, or a mixture of both, and are often filled with croutons. Bread dumplings are made with white bread and are sometimes shaped like a loaf of bread, and boiled in a napkin, in which case they are known as napkin dumplings (Serviettenknödel). Semolina dumplings are made with semolina. Meat dumplings, bone marrow dumplings and liver dumplings are frequent additions to soup. The most famous German meat dumplings are Königsberger Klopse from East Prussia, which contain anchovy or salted herring and are eaten with caper sauce. Bryndzove halusky, the Slovak national dish, are small dumplings similar to gnocchi, which are served with salty sheep's cheese. For other uses, see Potato (disambiguation). ... Croutons in a bowl of French onion soup. ... For other uses, see Bread (disambiguation). ... Folded napkin A napkin or serviette is a rectangle of cloth or paper used at the table for wiping the mouth while eating. ... Picture of semolina Semolina grains Semolina is coarsely ground grain, usually wheat, with particles mostly between 0. ... Königsberger Klopse Königsberger Klopse, also known as Soßklopse, is a German dish consisting of meatballs in a white sauce with capers. ... East Prussia (German: Ostpreu en; Polish: Prusy Wschodnie; Russian: Восточная Пруссия — Vostochnaya Prussiya) was a province of Kingdom of Prussia, situated on the territory of former Ducal Prussia. ... Genera Amazonsprattus Anchoa Anchovia Anchoviella Cetengraulis Coilia Encrasicholina Engraulis Jurengraulis Lycengraulis Lycothrissa Papuengraulis Pterengraulis Setipinna Stolephorus Thryssa The anchovies are a family (Engraulidae) of small, common salt-water fish. ... Species Clupea alba Clupea bentincki Clupea caspiopontica Clupea chrysotaenia Clupea elongata Clupea halec Clupea harengus Clupea inermis Clupea leachii Clupea lineolata Clupea minima Clupea mirabilis Clupea pallasii Clupea sardinacaroli Clupea sulcata Herrings are small, oily fish of the genus Clupea found in the shallow, temperate waters of the North Atlantic... Gnocchi with truffle. ...

Some sweet dumplings are made by wrapping dough, less frequently potato dough, around whole plums or apricots. Others are made of yeast dough and filled with jam. Species See text. ... Binomial name Prunus armeniaca L. For other uses, see Apricot (disambiguation). ... Typical divisions Ascomycota (sac fungi) Saccharomycotina (true yeasts) Taphrinomycotina Schizosaccharomycetes (fission yeasts) Basidiomycota (club fungi) Urediniomycetes Sporidiales Yeasts are a growth form of eukaryotic micro organisms classified in the kingdom Fungi, with about 1,500 species described;[1] they dominate fungal diversity in the oceans. ... Jam from berries Jam (also known as jelly or preserves) is a type of sweet spread or condiment made with fruits or sometimes vegetables, sugar, and sometimes pectin if the fruits natural pectin content is insufficient to produce a thick product. ...

Potato Dumpling Museum

In Germany, near Weimar, there is the only potato dumpling museum in the world. link www.klossmuseum.de

Chinese Cuisine

A plate of fried jiaozi.

The jiaozi 饺子 is a common Chinese dumpling which generally consists of minced meat and chopped vegetables wrapped into a piece of dough. Popular meat fillings include ground pork, ground beef, ground chicken, shrimp, and even fish. Popular mixtures are pork with Chinese cabbage, lamb with spring onion, leeks with eggs, etc. Jiaozi are usually boiled or steamed. Jiaozi is a traditional dish for Chinese New Year's Eve. Family members gather together to make dumplings. This is a plate of Fried dumplings, called potstickers or gūotiē (鍋貼), about to be served for dinner. ... This is a plate of Fried dumplings, called potstickers or gūotiē (鍋貼), about to be served for dinner. ... For other uses, see Jiaozi (disambiguation). ... For other uses, see Jiaozi (disambiguation). ... For other uses, see Pork (disambiguation). ... For other uses, see Beef (disambiguation). ... This article or section does not adequately cite its references or sources. ... Superfamilies Alpheoidea Atyoidea Bresilioidea Campylonotoidea Crangonoidea Galatheacaridoidea Nematocarcinoidea Oplophoroidea Palaemonoidea Pandaloidea Pasiphaeoidea Procaridoidea Processoidea Psalidopodoidea Stylodactyloidea True shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. ... For other uses, see Fish (disambiguation). ... Boiling, a type of phase transition, is the rapid vaporization of a liquid, which typically occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmospheric pressure. ... To meet Wikipedias quality standards, this article or section may require cleanup. ...

The other version of Chinese dumpling was made by rice. Most of them are puting the meat and some vegetables into the rice ball. Then, it will be steamed of boiled after use the leaves to wrapped the rice ball. Mostly, the shapes of this rice dumpling 粽子 [or called dumpling directly] are trianggle or cone shape.It will be use when the season of duanwujie.

If they are fried in a small amount of oil, they are called guotie 锅贴 or potstickers. Compared to wonton 云吞s (dumplings served boiled in a soup), jiaozi have a thicker skin and are bigger, wontons also are traditionally wrapped in rectangular dough while jiaozi are wrapped in round dough. Wikibooks Cookbook has more about this subject: Potsticker A plate of potstickers. ... A Cantonese style shrimp wonton Wontons (Traditional Chinese: ; Simplified Chinese: details), also written as wantan, wanton, wuntun, are a type of dumpling common in Chinese cuisine. ...

Chinese cuisine includes sweet dumplings. Also commonly found are tangyuan. These are smaller dumplings made with glutinous rice flour and filled with sweet sesame, peanut or red bean paste, or they can be unfilled. There are also other kinds of dumplings such as har kao, siew mai, small cage-steamed bun (xiaolongbao), pork bun and crystal dumpling. Tangyuan (Simplified: 汤圆; Traditional: 湯圓; Hanyu Pinyin: ), is a Chinese food made from glutinous rice flour. ... Japanese name Kanji: Korean name Hangul: Hanja: Red bean paste or Azuki bean paste is a sweet, dark red bean paste originating from China. ... Xiaolongbao (literally little basket bun; also known as soup dumpling) is a type of baozi (filled bun or bread-like item) from the Southern provinces of China, including Shanghai and Wuxi. ...

See also: dim sum 点心 for descriptions of several other kinds of dumplings such as gau and taro root dumplings. Dim sum (Chinese: 點心; Cantonese IPA: dɪm2sɐm1; Pinyin: diǎnxīn; Wade-Giles: tien-hsin; literally dot heart or order heart, meaning order to ones hearts content; also commonly translated as touch the heart, dotted heart, or snack), a Cantonese term, is usually a light meal or brunch, eaten sometime...

Versions of Chinese dumplings can be found in The Philippines and Australia.

Eastern European Cuisine

Didžkukuliai Lithuanian potato dumplings

Pierogi of Poland or pyrohy in Ukraine are ravioli-like dumplings filled with savoury or sweet filling. They are usually boiled, sometimes then fried when served. Often served with plenty of sour cream. Picture of cepelinai, lithuanian national food File links The following pages link to this file: Cepelinai ... Picture of cepelinai, lithuanian national food File links The following pages link to this file: Cepelinai ... Cepelinai (singular - cepelinas) or Didžkukuliai is a Lithuanian national food. ... Pierogi frying A plateful of Pierogi Pierogi (also perogi, perogy, pirohi, piroghi, pirogi, pirogen, piroshke or pyrohy), from the Proto-Slavic pir (festivity) is the name most commonly used in English speaking areas to refer to a variety of Slavic semicircular (or, in some cuisines, square) stuffed dumplings of unleavened... Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria. ...

Pirozhki, "little perogies", are tiny filled buns, similar to pasties. Another bun of this sort is rasstegai, filled usually with fish and rice. A bun is a sweet or plain small bread or a round roll. ... This article is about the popular English pastry. ...

In Hungarian cuisine there are shlishkes, boiled potato dumplings rolled in hot buttered bread crumbs, and galuska - small dumplings made from a thick flour, or flour & potato, batter, which is either passed through a special perforated strainer, or else cut into small pieces, into boiling water. Also Magyar cuisine. ... Halušky (pronounced ) or galuska/nokedli in Hungarian is a traditional meal in both Slovakia and Hungary. ...

Lithuanian dumplings are called Koldūnai and Virtiniai. There are also popular potato dumplings called Cepelinai, or Didžkukuliai. Cepelinai Cepelinai is a Lithuanian national food. ...

In Ukrainian cuisine, vushka ("little ears") are folded triangular perogies stuffed with mushrooms. Dumplings with meat are known as meat dumplings. The word dumpling refers to the flour and when chicken is added they become chicken dumplings. They are traditionally served in the borshch at Christmas Eve dinner. They are equivalent to pelmeni in Russia and uszka in Poland. Ukrainian cuisine has a rich history and offers a wide variety of dishes, partly borrowed from other cuisines like German, Turkish and Polish. ... borscht, n. ... Nativity of the Lord redirects here. ... A 1936 Soviet poster advertising pelmeni. ... Uszka, (meaning ears in Polish), are small dumplings usually filled with mushrooms. ...

In Siberia, especially popular with the Buryat peoples are dumplings called pozi (buuz in Mongolian, from Chinese: 包子; pinyin: bāozi). They are usually made with an unleavened dough, but are often encountered leavened. The traditional filling is meat, but the kind of meat and how it is processed varies. In Mongolia, mutton is favored, and is chopped rather than ground; pork and beef mixes are more popular in Russia. Unlike most other European dumplings, a poza is cooked over steam, not boiled. This article is about Siberia as a whole. ... The Buryats, numbering approximately 436,000, are the largest ethnic minority group in Siberia and are mainly concentrated in their homeland, the Buryat Republic. ... The Pozidriv® is a type of screw head and screwdriver, jointly patented by the Phillips Screw Company and American Screw Company. ... Buuz is a Mongolian dumpling or pastry of minced lamb or mutton, and an example of authentic Mongolian cuisine. ... Pinyin, more formally called Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ), is the most common variant of Standard Mandarin romanization system in use. ...

Samsa (related to the Indian samosa), cheburiki, and belyashi are all popular imported dumplings.

Georgian Cuisine

Khinkali (Georgian:ხინკალი) are Georgian dumplings filled with various fillings, but usually spiced meat. They are eaten plain, or with coarse black pepper. The top, where the pleats meet, is tough and sometimes not eaten, but discarded to the plate so that those eating can count how many they have consumed. This article or section does not adequately cite its references or sources. ... Binomial name L.[1] Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ...

Himalayan Cuisine

In Nepal, Tibet and Sikkim, steamed dumplings known as momos are a popular snack. They are similar to the Chinese jiaozi. The dish itself is native to Tibet and was probably brought along with the influx of Tibetan refugees into Nepal during the 1950s. Many different fillings, both meat-based and vegetarian, are common. This article is about historical/cultural Tibet. ... , Sikkim (Nepali:  , also Sikhim) is a landlocked Indian state nestled in the Himalayas. ... Wikibooks Cookbook has an article on Momo (food) A momo (Tibetan: མོག་མོག་; Wylie: mog mog, Nepali: म:म:) is a type of dumpling from the Himalayan region, similar to Mongolian buuz or Japanese gyozha. ...

It is also very famous in Newar Communities which has adopted the dish and is one of the mostly eaten snacks and meal in Kathmandu Valley. The people there have adopted the dish calling it MO:MOcha (mo mo) in newari.

Indian Cuisine

A Samosa

Subcontinental cuisine features several dishes which could be characterised as dumplings: Image File history File links Download high resolution version (2560x1920, 806 KB) Summary A en:Samosa bought at one of the many Indian and Sri Lankan run eateries in the Parisian neighborhood of La Chapelle (Rue Louis Blanc). ... Image File history File links Download high resolution version (2560x1920, 806 KB) Summary A en:Samosa bought at one of the many Indian and Sri Lankan run eateries in the Parisian neighborhood of La Chapelle (Rue Louis Blanc). ... A Samosa Lukhmi A samosa is a common snack in South Asia, in countries such as India, Pakistan and Nepal as well as Bangladesh. ... Map of South Asia (see note) This article deals with the geophysical region in Asia. ...

• Samosas generally consist of a fried triangular pastry shell stuffed with potatoes, onions and peas, minced meat, or in some cases cheese or a sweet filling (often coconut-based).
• Shingaras are similar to samosas, except that the outer shell is generally round rather than triangular, and thicker.
• "Karanji" are fried sweet dumplings made of wheat flour and stuffed with dry coconut delicacies, and are a popular dish among the Maharastrians and the South Indians.
• Another dumpling popular among Maharashtrians is the 'Modak' where the filling is made of fresh coconut and jaggery or sugar while the covering is made of steamed rice dough. It is eaten hot with ghee
• "Kozhukottai" (Tamil) or "Modagam" or "Kajjikayi" (Telugu), are another south Indian dish which can be either sweet, salty or spicy. But the outer shell remains the same: steamed sticky rice dough. In the sweet version, a form of sweet filling made with coconuts, boiled lentils and jaggery is used, whereas in the salty version, a mixture of steamed cracked lentils, chillies and some mild spices are used.

A Samosa Lukhmi A samosa is a common snack in South Asia, in countries such as India, Pakistan and Nepal as well as Bangladesh. ... karanji too are sweet dumplings made of soya flour and stuffed with dry coconut delicasies, this is a favourite dish among the souhth Indian, however with the passage of time and modernisation taking over. ... For other uses, see Coconut (disambiguation). ... , Maharashtra (Marathi: महाराष्ट्र , IPA  , translation: Great Nation) is Indias third largest state in area and second largest in population after Uttar Pradesh. ... The geographical south of India includes all Indian territory below the 20th parallel. ...

Italian Cuisine

Gnocchi with chicken essence, pancetta and fresh Périgord truffle.

Gnocchi (Spanish: ñoquis, Portuguese: nhoque) is an Italian dumpling which literally means "lumps". They can be made of potato, semolina (durum wheat), flour, or ricotta cheese (with or without spinach). Certain varieties of filled ravioli may also resemble dumplings. Image File history File linksMetadata Size of this preview: 800 × 532 pixelsFull resolution (3008 × 2000 pixel, file size: 2. ... Image File history File linksMetadata Size of this preview: 800 × 532 pixelsFull resolution (3008 × 2000 pixel, file size: 2. ... Gnocchi with truffle. ... Gnocchi with truffle. ... For other uses, see Potato (disambiguation). ... Picture of semolina Semolina grains Semolina is coarsely ground grain, usually wheat, with particles mostly between 0. ... Durum wheat (T. turgidum durum) is the only tetraploid species of wheat widely cultivated today. ... For other uses, see Flour (disambiguation). ... The factual accuracy of part of this article is disputed. ... Binomial name Spinacia oleracea L. Percentages are relative to US recommendations for adults. ... Lemon dill shrimp ravioli Ravioli is a popular type of pasta, comprised of a filling, commonly (though not always) meat-based, sealed between two layers of pasta dough. ...

Jamaican Cuisine

Dumplings or, as Jamaicans say, "dumplin," come in two forms in Jamaica. There are fry dumplin and bwoil (boiled) dumplin. Both types of dumplins are made with flour, either white or wheat, and the white-floured dumplins are often mixed with a bit of cornmeal. These foods are often served with a variety of dishes like Ackee and saltfish, Kidneys, liver salt mackerel etc. and are often taste better when refried. A refried Dumplin is usually prepared a day after the boiled dumplin is first made. The boil dumplin is thinly sliced and then fried, which gives it a slightly crispy outer layer and a tender middle. A purely fried white flour dumplin is golden brown and looks a lot like a roll, often used to substitute the bwoil dumplin, but it is mostly consumed as part of breakfast. For other uses, see Flour (disambiguation). ... Species T. aestivum T. boeoticum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum T. timopheevii References:   ITIS 42236 2002-09-22 Wheat Wheat For the indie rock group, see Wheat (band). ... Ackee and saltfish is a traditional Jamaican dish. ... Kidneys viewed from behind with spine removed The kidneys are bean-shaped excretory organs in vertebrates. ... The liver is the largest internal organ in the human body, and is an organ present in vertebrates and some other animals. ... Mackerel is a common name applied to a number of different species of fish, mostly, but not exclusively, from the family Scombridae. ... Breakfast is the first meal of the day, eaten in the morning. ...

Japanese Cuisine

Bocchan dango.

Fried Japanese dumplings made from eggs and eaten with dashi are known as akashi no tamagoyaki. Similarly shaped dumplings, but with octopus (or sometimes konnyaku) and flavoured with pickled ginger, negi (welsh onion) and other ingredients, are a Kansai dish known as takoyaki. Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1280 × 960 pixel, file size: 518 KB, MIME type: image/jpeg) 花見団子 File historyClick on a date/time to view the file as it appeared at that time. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1280 × 960 pixel, file size: 518 KB, MIME type: image/jpeg) 花見団子 File historyClick on a date/time to view the file as it appeared at that time. ... For other uses of Dango, see Dango (disambiguation). ... For other uses of Dango, see Dango (disambiguation). ... Chicken egg (left) and quail eggs (right), the types of egg commonly used as food An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ... Dashi (出汁) is one of several simple soup stocks considered fundamental to Japanese cooking. ... Akashiyaki (明石焼き) or Akashi no tamagoyaki (明石の玉子焼き) is a dumpling from the city of Akashi in Japan. ... For other uses, see Octopus (disambiguation). ... Binomial name Amorphophallus konjac K. Koch, 1858 Konnyaku Konnyaku (蒟蒻), also known as Konjak, Devils tongue, Voodoo lily or Snake palm, is a tubiferous plant grown in Japan used to create a flour of the same name. ... Beni shōga on a gyÅ«don (Japanese: 紅生姜, べにしょうが). Beni shōga is a type of tsukemono (Japanese pickle). ... Binomial name Allium fistulosum Linnaeus Allium fistulosum L., widely known as the Welsh onion, is a member of the onion family, Alliaceae. ... The Kansai (Japanese: 関西) region of Japan, also known as the Kinki region (近畿地方, Kinki-chihō), lies in the Southern-Central region of Japans main island, Honshu. ... A Boat of Takoyaki Square takoyaki pan with 16 molds Takoyaki ) (literally fried or baked octopus) is a popular Japanese dumpling made of batter, diced octopus, tempura scraps (tenkasu), pickled ginger, konnyaku, and green onion, topped with okonomiyaki sauce, green laver (aonori), mayonnaise, and katsuobushi (fish shavings), originated in Osaka. ...

The gyōza is the Japanese version of the Chinese [[jiaozi] 饺子]. Jiaozi (Trad. ...

Dango is a Japanese dumpling made from rice flour that is often served with green tea. For other uses of Dango, see Dango (disambiguation). ...

Jewish Cuisine

See matzah ball and Kreplach Matzah balls, also known as knaydlach (pl. ... Kreplach are small noodles filled with ground meat or cheese, usually boiled and served in soups. ...

Kazakh Cuisine

Mänti is a steamed dumpling in Kazakh cuisine. It is a spiced mixture of ground lamb (or beef) spiced with black pepper, enclosed in a dough wrapper. Mänti is cooked in a multi-level steamer and served topped with butter, sour cream, or onion sauce. Turkish Mantı with yogurt and garlic and spiced with red pepper powder and melted butter. ... Traditional Kazakh food revolves around mutton and horse meat as well as sour milk products. ...

Korean Cuisine

Korean dumplings are called "mandu"(만두). Although there are some other names such as [chuibing 炊饼，mo 馍，mantou 馒头，baozi 包子], they are very uncommon and usually not used. They are typically filled with a mixture of ingredients, including ground pork, kimchi, vegetables, cellophane noodles, but there are very many variations. Mandu can be steamed or fried. The dumplings can also be used to make a soup called mandu guk(soup) and is traditionally served on New Year's Day. For other uses, see Pork (disambiguation). ... Also known as bean thread noodles. ...

Mongolian Cuisine

See Buuz, khuushuur, Bansh Buuz is a Mongolian dumpling or pastry of minced lamb or mutton, and an example of authentic Mongolian cuisine. ... Khuushuur Khuushuur (Mongolian: Хуушууp) is a kind of meat pastry or dumpling popular in Mongolia. ...

Russian Cuisine

See Pelmeni, Cheburek, Pirozhki A 1936 Soviet poster advertising pelmeni. ... Wikibooks Cookbook has an article on Burek Cheese and potato-filled bourekas Börek are filled savory pastries popular throughout the former Ottoman Empire. ... Pierogi are a kind of food also known as perogi, perogy, piroghi, pirogi, piroshki, pirozhki, or pyrohy. ...

Ukranian Cuisine

See Vareniki, Olad'i Varenyks Varenyks (or vareniki, Ukrainian and Russian: ) are a kind of stuffed dumpling associated with Ukrainian cuisine. ...

Norwegian Cuisine

In Norway, dumplings have a vast variety of names, as the dialects differ a lot. Names include potetball, klubb, kløbb, raspeball, komle, kumle, kompe, kumpe, kodla, kudle, klot, kams, ball, baill, comperdøse, kumperdøse, kompadøs, ruter, ruta, raskekako, risk, klotremat, krumme and kromme. It is usually made from potatoes and various types of flour and boiled. Occasionally they contain pork meat like bacon in the middle. In some areas it is common to use syrup along with the dumplings.

Peruvian Cuisine

In Peru there are a number of dishes that may be classified as dumplings. "Papas Rellenas" or stuffed potatoes consist of a handful of mashed potatoes (without the milk and butter) flattened in the palm of the hand and stuffed with a savoury combination of ingredients. The stuffing usually consists of sautéed meat (could be beef, pork or chicken), onions and garlic. They are all seasoned with cumin, South American chillies called aji, raisins, peanuts, olives and sliced or chopped hard boiled eggs. After stuffing a ball is formed, rolled over flour and deep fried in hot oil. The stuffed potatoes are usually accompanied by onion sauce consisting of sliced onions, lime juice, olive oil, salt, pepper and slices of fresh chilli peppers. The same dish may also be made with seafood. In some countries yuca purée is used as the starch component of these Latin American dumplings.

Swedish Cuisine

Potato dumplings in Sweden mainly have two names. In the northern parts they are usually called Palt, or Pitepalt, filled with salted pork and eaten with melted butter and lingonberry jam. In southern Sweden, and Öland, the potato dumpling is called Kroppkaka, and is usually filled with smoked pork, raw onions and coarsely ground pepper, usually served with cream and lingonberry jam. On Öland, the south-eastern coast and in the north the dumplings are made mainly from raw potatoes, whereas in the southern mainland boiled potatoes are mainly in use. Pitepalt is a local variant of kroppkakor and the speciality of city PiteÃ¥, though its not eaten just in PiteÃ¥. This Swedish dish has almost as many variants as households in PiteÃ¥. Pitepalt are mostly made out of raw potatoes and barley which is not the case with kroppkakor. ...

Cuisine of the United States

Several types of dumplings are popular in the United States. The baked dumpling is popular in American cuisine. These sweet dumplings are made by wrapping fruit, frequently a whole tart apple, in pastry, then baking until the pastry is browned and the filling is tender. As an alternative to simply baking them, these dumplings are surrounded by a sweet sauce in the baking dish, and may be basted during cooking. Popular flavours for apple dumplings include brown sugar, caramel, or cinnamon sauces. The Cuisine of the United States is characterized by the broad diversity of the possible foods, but more importantly the willingness of the country as a whole to integrate widely divergent foods. ... For other uses, see Fruit (disambiguation). ... This article is about the fruit. ... For other uses, see Sauce (disambiguation). ... Brown sugar typical of that bought in Western supermarkets Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. ... Caramel candy For other uses, see Caramel (disambiguation). ... Binomial name J.Presl Cassia (Chinese cinnamon) is also commonly called (and sometimes sold as) cinnamon. ...

Boiled dumplings are made from flour to form a dough. A pot of boiling chicken or turkey broth is used to cook this dough. The size of the dumplings is at the cook's discretion; and does not affect the taste, but can have an effect on the texture. It is optional to serve with the meat in the dish or on the side.

Dumplings can be made with eggs, milk, baking powder or even yeast or just from flour and water. Rolled dumplings are rolled thin and cut into small pieces for cooking, while dropped dumplings are formed into small balls.

Having gained popularity in Alabama (particularly in the central regions) over the last few years is the concept of making boiled dumplings from sliced or torn pieces of flour tortilla. These slices of tortilla are then added to the boiling pot of stock to make dumplings. Popular varieties of Southern dumplings include chicken dumplings, turkey dumplings, strawberry dumplings, apple dumplings, ham dumplings, and even butter-bean dumplings.

In Kentucky, bite-sized, hand-torn pieces of dough are dumped into boiling chicken broth along with a variety of vegetables. It is locally dubbed "chicken-and-dumplins." In common with other Southern savory dumplings, Kentuckian dumplins are not stuffed with anything. They are merely pieces of dough. Some of the flour detaches from the dumpling surface and works as a thickening agent, which makes the signature stew texture of "chicken-and-dumplins" without using another thickener such as corn starch. This is often used as part of locally popular Burgoo (stew). Burgoo is a term used for many types of stew made from a mixture of ingredients. ...

Turkish Cuisine

See Mantı Turkish Mantı with yogurt and garlic and spiced with red pepper powder and melted butter. ...