Dumpling is a broad classification for a dish that consists of pieces of dough wrapped around a filling, or of dough with no filling. And behind the birth of this dish, there’s an amazing story.

It is believed by most experts that the dumplings were invented by the Chinese medical practitioner Zhang Zhongjing, who lived in the Eastern Han Dynasty, from 206 to 220 BC. Actually, as the saying goes, Zhang Zhongjing wrapped mutton, herbs, and chilies in flour, then gave them steam to tie everything together and keep warm. He helped keep people warm because of the winter hardships and the people suffering from cold-related illnesses. And those steam-like pillow-like behaviors helped people cope with the cold weather, although the jungjing that Zhangjing kept inside kept working to improve blood circulation and prevent frostbite. Isn’t it interesting !!

Although the history of dumplings is often assumed to have started with Zhang Zhangjing, we know today that the general idea about these pumpkins has followed quite an interesting and varied path. We can find dumplings in various cultures. Be it from Italian raviolis to Brazilian empanadas, these are actually believed to be a sequel of traditional Chinese dumplings. Dumplings had its appearance even in the Roman cookbook, in Russian and German culture, in Poland, Gregoria, in Turkish culture.

Now, about some best dumplings :

1. Jiaozi,

is a kind of Chinese dumplings and one of the most popular and commonly eaten dumplings in China and East Asia. This Chinese cuisine is one of the major dishes eaten during the Chinese New Year traditionally. It’s filling consists of either meat or vegetables and covered by a thinly rolled piece of dough. These can always be served as an appetizer, a side dish, or as a main course, in addition to the soy-based dipping sauce.

2. Gyoza,

it’s also known as Japanese dumplings. It is actually originated from Jiaozi, but it is crescent-shaped dumplings. Snd as for tastes, because of change in the region it’s taste change to accommodate Japanese flavor. But tastes too good. Ingredients used in the stuffing are affected regionally but in most cases include minced pork or chicken, cabbage, chives, plenty of garlic, ginger, and green onions. It can be said that gyoza was eaten in Japan for the first time before 1700.

3. Pelmeni,

been described as “the heart of Russian cuisine.” It is one of the important of Russian national dishes. It is served almost in every Russian restaurant. It is wrapped by a thin, leavenless flour dough. As for stuffing minced meat(be it lamb, pork, or fish) and even mushrooms are used. The debate over the exact location of the source is still active, with both the Urals and Siberia maintaining strong claims.

4. Manti,

also known as manta or mantu. It is a form of dumplings and most favorable in Turkish cuisine. These dumplings usually contain a mixture of spicy meats, usually lamb or beef in a thin flour wrapper and boiled or steamed. Though it’s size vary region-wise, since in the cuisines of the South Caucasus, Central Asia, Afghanistan, Balkans, Bukharan Jews, and Chinese Muslims. Also consumed throughout Russia and post-soviet countries. It is commonly topped with a sauce consisting of yogurt and garlic.

5. Shumai,

it is another form of Chinese dumplings. It is said that it is originated from Hohhot. It is usually served as dim sum snacks in Cantonese cuisine. It’s an open-top dumpling stuffed with steamed ground pork and sometimes stuffed with finely chopped shrimp or Chinese black mushrooms. Shumai is often garnished with a single pea, a fish egg, or a small piece of carrot on top when it is cooked.

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