36 types of dumplings you never knew existed

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

A guide to the world of dumplings and their relatives. With pictures!

1. Baozi

First on our list. By the way, these dumplings are very fond of the Dragon Warrior - the hero of the popular cartoon "Kung Fu Panda". As you may have guessed, this is a Chinese dish.

Baozi is made from steamed yeast dough. The filling is different. Meat and vegetable ingredients are used: both together and separately. The most common filling is pork with cabbage. But sometimes they put minced meat from other types of meat, tofu, mushrooms or pumpkin. The shape is usually round, with a slight pinch at the top.

2. Bereki (bereki)

Beriki is a traditional dish of Kalmyk cuisine with lamb.

Dough for buriks is kneaded from premium flour, water, eggs and salt is added. While it is infused, they begin to prepare the filling. At the same time, the meat is chopped with a knife into small pieces, and not scrolled through a meat grinder. Finely chopped bacon and onions, spices and herbs are added to the minced meat. Therefore, the dish turns out to be juicy and aromatic. The dough is rolled out into round cakes and minced meat is placed in the middle of each. Boeriki is boiled in boiling salted water and served with butter.

3. Boraki

Boraki is a thin dough dish of Armenian cuisine stuffed with lamb or ground beef. Its peculiarity lies in the fact that the minced meat is pre-fried and then put into the dough tubes. They are only sealed from the bottom and placed vertically in the pan. Until cooked, the boraks are not boiled, but slightly simmered and fried. The dish is served with herbs, vegetables or gravy based on matsun (Armenian fermented milk drink), herbs and garlic.

4. Dumplings

Vareniki is a traditional Slavic dish most often found in Ukrainian cuisine.

The dough can be different. Dumplings with kefir and eggs are tender and fluffy. To make the dish lean, the dough is kneaded in water and flour, salted and rolled thinly. Chopped meat, potatoes, cabbage, mushrooms, cottage cheese or berries are most often used as a filling. When serving, sour cream or butter is often placed on a plate with dumplings.

5. Wontons

Wontons are a type of dumplings in Chinese cuisine. They are usually served in soup, but sometimes fried. Not only pork meat is put into the filling, but also xianggu mushrooms and even stalks of young bamboo. Ginger, garlic and pepper are generously added to the minced meat, so the dish turns out to be quite spicy.

Wonton soup is especially popular on New Years and is believed to symbolize longevity.

6. Gyoza (Gyoza)

Gyoza is a Chinese dish that the Japanese loved so much that they began to consider it theirs. It is customary to fry this type of dumplings in Japan.

Most often, pork with grated ginger, salt, pepper, garlic, onions and Chinese cabbage is taken for the filling. But sometimes they put seafood, vegetables or fruits. The dough is cut into small portions and rolled into thin cakes. Minced meat is spread in the middle of each and fried in olive oil on one side. Then pour water to the middle, cover with a lid and wait for the water to evaporate. When serving, gyoza is placed with the fried side up and seasoned with soy-sesame sauce.

7. Gyurza

Gyurza is a dish of Azerbaijani cuisine. Its name is due to the fact that when sculpting in a dumpling, a small hole is left and when biting, a sound resembling the hissing of a snake is emitted.

Lamb or ground beef is usually used as a filling. The meat is mixed with onions in equal proportions. Add salt, pepper and matsun or unsweetened yogurt - the filling is sour. Gyurza is served with oil, vinegar or sour cream.

8. Dumplings

Dumplings are the Singaporean cousins of dumplings. They are made from thin dough stuffed with meat, vegetables or seafood.

There are special rules for preparing dumplings that must not be violated. For example, they must have a certain number of dough tucks, which are made by hand with a bamboo stick. Dumplings are prepared in steamed bamboo baskets. The shape of the dumplings can be very different: round, oval … There are even dumplings in the form of boats, tulips and fish. The finished dish is served with soy sauce and wine vinegar.

9. Dimsam (dianxin)

These Chinese dumplings are closer to a dessert than a main course. Dim sum is made from the finest rice dough, stuffed with fruits, vegetables or seafood and steamed. The shape of these dumplings can be any, it all depends on the imagination of the cook. Dim sum is served during traditional Chinese tea drinking. Translated from Chinese, their name means "to touch the heart" or "order for the heart."

10. Dushbara

Dushbara is one of the most delicious dishes of Azerbaijani cuisine. It is a spicy dumpling soup.

From a very thin dough, dumplings are made half the size of ordinary dumplings. First, they are boiled in salted water, and then in meat or chicken broth. During cooking, a lot of spices, onion quarters and garlic are added to the dushbar.

11. Kava manty

A dish of Uyghur cuisine. Kava is a pumpkin that is used as a filling in equal proportions with lamb.

To make the filling juicy, the meat and fat are chopped by hand. This dish is steamed. In the Uyghur tradition, it is customary to use manti with special seasonings: "lazjan" from red pepper with vegetable oil or "cobra" from tomatoes, hot pepper and garlic.

12. Kimchi Mandu

Kimchi-mandu - Korean dumplings made from thin rice dough stuffed with ground beef or pork, tofu, onions, ginger and spicy Chinese cabbage. Sometimes minced meat is replaced with mushrooms. In shape, kimchi-mandu is very similar to ordinary dumplings, only the edges of the Korean counterparts are bent upward. The dish is cooked in salted water and is most often served with soy sauce.

13. Dumplings

Dumplings are a Czech dish. But it can also be found in Slovak, Austrian and Bavarian cuisine. Potato dumplings with meat or bacon are one of the most popular cooking options for this dish.

The dough is made from mashed potatoes with the addition of eggs and flour. Then they roll out small cakes, in the center of which they put a teaspoon of meat filling. The dumplings are rolled into a ball and boiled in salted water. Sour cream, herbs, stewed vegetables or meat broth are often added to a plate with a ready-made dish.

14. Kreplach

Kreplach is a traditional Jewish holiday dish. These dumplings practically do not differ from Siberian ones, except that they never add pork to them.

By tradition, cabbage or mashed potatoes are put into Jewish dumplings. Sometimes the dumpling is rolled up in the shape of an ear, and sometimes it is given the appearance of a triangle. Most often, kreplach is cooked in chicken, less often in vegetable broth. The dish can also be served fried.

15. Kropkakor

Kropkakor - Swedish dumplings. Their dough is quite thick. It is made from potatoes, flour and egg yolks. Ham, bacon and fried onions are put in the filling. The product is rounded and boiled in salt water. Ready-made dumplings are served with lingonberry jam, butter and cream. Such is the contrast of tastes.

16. Kundyums

Kundyumy is an old Russian dish. This is a kind of dumplings stuffed with mushrooms and cereals. There is a version that kundyum appeared as a replacement for dumplings on the lean monastic table. But the very name of the dish is of Turkic origin and means "wheat".

Kundyum dough is special. It is a combination of choux pastry and drawn dough and is cooked in vegetable oil. The method of cooking gum is also quite unusual. First, they are baked in the oven, and then simmered in a mushroom broth.

17. Kurze

Kurze - Dagestan dumplings. They are cooked with meat and vegetables just like regular dumplings. Caucasian housewives often mix different types of meat: they use mutton, beef or minced chicken, to which salt, pepper and a little milk are added. But in Dagestan, onions and eggs are preferred to cabbage filling, and the main part of such filling is onions.

18. Manty

Manty is a special type of dumplings from Central Asia. They are steamed in a special "mantyshnitsa" - a helmet. Manty is larger than dumplings and has an unusual shape. The filling for them is prepared from minced lamb, horse meat or beef. Pieces of fat tail fat and onions are also added. Manti is often stuffed with seasonal vegetables such as carrots or pumpkin. The dish is served with sour cream and fresh herbs.

19. Multashen

Multaschen - German large dumplings. Their name roughly translates to "deceive God." There is a version that the monks from the Maulbronn monastery hid minced meat in a spinach filling - after all, meat cannot be eaten on Good Friday.

Multashen is boiled in thick meat broth and served on the table in it. Usually this dish is seasoned with sauce, herbs and washed down with freshly brewed beer.

20. Modak

Modak is an original dish of Indian cuisine, reminiscent of khinkali, but only in shape. Modaka dough is made from rice flour, and the filling is filled with coconut, palm sugar, cardamom and nuts. These sweet dumplings are steamed or deep-fried. Modak is served with ghee.

21. Momo

Momo - dumplings from Tibet on yeast-free dough. Minced meat is made from chicken, pork, goat or yak meat. Sometimes cheese and vegetables are also added to the filling. Minced meat is pepper, salted, garlic, coriander, onion and caraway are added and wrapped in dough. Then the dish is boiled and served with national drinks.

22. Pigodi (pyan-se)

Pigodi is a Korean steamed dish. Pigodi originates from another national Korean dish, wangmandu, whose name means "royal dumpling". It was from him that these large steam cakes went.

Pigody is usually cooked with meat and cabbage. Sometimes the pies are cut along the middle and stuffed with salad, such as Korean carrots.

23. Subclass

This strange name hides the Mari national dish - dumplings made from wheat dough. It is rolled out in a thin layer and cut into crescent-shaped pieces. A filling of raw minced hare meat with pork or badger meat is placed in the podkilo and heavily flavored with onions. Sometimes they are stuffed with millet or pearl barley porridge, cottage cheese or potatoes. The blinded dumplings are placed in boiling water and removed as soon as they float.

24. Poses (booze)

Poses, or buuz, are a traditional Buryat and Mongolian dish. The poses are a bit like manti, but milk is added to the minced meat for them. This makes the dish more juicy. Chopped meat with onions is wrapped in the dough so that a hole remains at the top. Cook the poses for a couple with the hole up so that the precious broth does not pour out. Quite large open dumplings are obtained, which are usually eaten by hand.

25. Posikunchiki

Posikunchiks are a dish of the Ural cuisine. They resemble dumplings in shape, but are prepared according to the chebureks principle. There is a version that their name comes from the word "sikat", since the pies at the first bite may well sprinkle meat juice on your clothes.

The dough for pies is kneaded unleavened. Finely chopped meat or minced meat from lamb, beef or pork is placed in the filling. The filling is wrapped in the dough along with a piece of butter. This is done so that the snack is juicy. The edges of the dumplings are carefully pinched so that the juice does not leak out during frying. Posikunchiks are usually eaten hot, dipped in kefir-garlic dressing or sauce made from mustard, vinegar and salt.

26. Ravioli

Ravioli is a dish of Italian cuisine. Usually ravioli are smaller than traditional dumplings. They are sculpted from rather thin unleavened dough, giving the shape of a crescent, ellipse or square with a curly cut edge. The filling can be meat, fish, vegetables or fruits. These dumplings are either boiled or fried in oil. Fried ravioli are served with soups and broths.

27. Siberian dumplings

Pelmeni is a traditional Siberian dish. Going to the taiga, the Siberian always took with him a supply of hard-stone Siberian dumplings, which in a few minutes in boiling water turned into a wonderful dinner.

For Siberian dumplings, knead dough, and while it is infused, prepare the filling. Experienced housewives usually use minced meat from several types of meat. Previously, grated ice was put into the filling to cool the minced meat. This method helped to keep the meat more juicy. Now they just add salt and pepper to taste.

28. Tortellini

Tortellini is a dish of Italian cuisine. It is made from unleavened dough and filled with meat, cheese or vegetables. But you can also find tortellini stuffed with chestnuts, mushrooms, berries or the traditional dairy product ricotta. The corners of each small dumpling are connected and pinched, giving it the appearance of a ringlet. Italian dumplings are served with various sauces of mushrooms, cream, white wine and cheese.

29. Turkish manti

Manti, traditional for the East, exist in many varieties. Classic Turkish manti differ from other types in their unusually small size and are traditionally steamed. It takes a lot of patience and skill to stick such dumplings.

The dough squares are stuffed with minced beef or lamb with herbs. Manti are so small that a decent amount of dumplings can be placed in a tablespoon. Usually Turkish manti is served with yogurt, paprika and mint sauce.

30. Khinkali

Khinkali is a national dish of Georgian cuisine with meat filling. Minced meat is prepared in advance so that the dough does not dry out. The meat for the filling is seasoned with spices, a lot of onions and garlic are added. The dough is kneaded with flour, salt and a little water, so that it turns out to be quite dense and tight. Traditionally, Georgian housewives sculpt khinkali in such a way that a small dough tail is formed on the top. Blind dumplings are boiled in salt water.

They eat khinkali with their hands, holding on to the tail, which is then thrown away.

31. Zeppelins

Zeppelins are a traditional Lithuanian dish. These are large potato zrazy with minced meat, cracklings, vegetables or even cottage cheese. This dish is named after the German airships of the First World War, to which the zeppelins are very similar.

Raw and boiled potatoes are used as dough in equal proportions. Zeppelins are stuffed with minced meat in combination with a side dish. That is why they turn out to be very satisfying and tasty. The finished dish is served with sour cream or a special sauce made from fried onions and cracklings. Zeppelins are so difficult to cook that the quality of the cook is judged by their quality.

32. Jiaozi

Jiaozi is a type of Chinese dumplings. Yeast is not put into the dough, the filling is minced pork plus cabbage. Other types of fillings are much less common. Jiaozi can have various shapes, but most often they are made triangular with a longitudinal pinch on top. These dumplings are steamed and served with a traditional soy sauce, minced garlic and vinegar.

The name itself in translation means "change from one to the other." Therefore, at the turn of the old and new years, as well as between autumn and winter, it is time to eat jiaozi.

33. Chumars (Chumars)

Chumars are a dish of Mordovian and Tatar cuisine. It is dumplings in broth.

To prepare chumars, they use wheat, pea, buckwheat or lentil flour. For the filling, take salted lard, cut into small pieces and wrap each in a rolled dough circle. To prevent the chumars from sticking to each other, they are sprinkled with flour. Sometimes potatoes and carrots are added to the broth with dumplings. In this case, you first need to boil the potatoes. Ready chumars are served with broth and sour cream.

34. Chuchvara (chuchpara)

Chuchvara is a dish of Uzbek cuisine in the form of boiled products made from unleavened dough stuffed with meat. Unlike dumplings, chuchvara is smaller in size. Another difference is that minced pork is never used to fill this dish. The filling is considered ideal when meat and onions are finely chopped with a knife, and not passed through a meat grinder.

The dough is usually rolled out in one large sheet and cut into squares. Then a lump of meat filling is placed on each of them and the dough is folded into an envelope, bending the corners to the center. Chuchwara is almost always served in a seasoned broth.

35. Shao-May

Another variety of Chinese dumplings is shao-mai. They are knots of dough with juicy filling hidden inside. It usually consists of minced pork, shrimp, shiitake mushrooms, green onions and ginger. The filling is wrapped in thin wheat dough and steamed. When served, the dish is seasoned with Chinese rice wine, soy sauce, sesame oil and garnished with crab caviar.

36. Yufah ash

Rounding out our list are dumplings of the Crimean Tatars - yufakh ash. Crimean Tatar cuisine is one of the main attractions of Crimea. Yufah ash in translation means "little food". And in its size, this dish may well compete with Turkish dumplings. Each dumpling is the size of a fingernail, no more: 6-7 tiny items should fit in a tablespoon. Yufakh ash is served together with broth.