The Dumpling Odyssey: A Journey through the Many Varieties of Dumplings
Chinese dumplings: Jiaozi
These dumplings are crescent-shaped and typically filled with pork, vegetables, and chives. They are often boiled or steamed.
Har gow
These dumplings are steamed and filled with shrimp. They have a thin, translucent wrapper and are often served with a dim sum dipping sauce.
Shui jiao
These dumplings are boiled and filled with a variety of ingredients, such as pork, shrimp, vegetables, or cheese. They are often served in a soup.
Xiao long bao
These dumplings are steamed and filled with a savory broth and pork filling. They are known for their delicate wrappers and juicy fillings.
Japanese dumplings: Gyoza
These dumplings are pan-fried and filled with pork, vegetables, and garlic. They are often served with a dipping sauce made from soy sauce, vinegar, and sesame oil.
Maki dumplings
These dumplings are made with a thin dough wrapper that is filled with rice and other ingredients, such as fish, vegetables, or eggs.
Takoyaki
These dumplings are made with a batter that is filled with diced octopus, pickled ginger, and green onion. They are then cooked in a special mold until they are golden brown.
Korean dumplings: Mandu
These dumplings are typically steamed or boiled and filled with pork, kimchi, and vegetables. They are often served with a dipping sauce made from soy sauce.
Tteokbokki
These dumplings are made with chewy rice cakes that are cooked in a spicy sauce with vegetables and meat. They are a popular street food in Korea.
Nepali and Tibetan dumplings
These dumplings are typically steamed or boiled and filled with ground meat, vegetables, and spices.
Vietnamese dumplings
These dumplings are made with a tapioca-based dough and filled with pork belly and shrimp. They are typically steamed or boiled.
Italian dumplings
These dumplings are made with a thin pasta dough and filled with a variety of ingredients, such as cheese, meat, or vegetables.