Dumpling Lovers? You are obliged to taste Dumpling from these 10 Countries!
Among the millions of food variants in the world, dumplings may be one of the most recognized foods. Perhaps this is because dumpling becomes a typical food or food that is easily available in some countries, although the variants, shapes, and ingredients vary. Let's see which countries have dumplings!
Pierogi
If traveling to Poland, we will meet with this special food in various restaurants, even small restaurants though. We can also find it easily in the form of packaging in the minimarket or supermarket. The main ingredient for making pierogi is cabbage. The contents are very varied, sometimes filled with fish, chicken, beef, pork, potatoes and cheese, even various kinds of fruits.
Siomay
Well, sure everyone knows dummy, right? Yup. Siomay is one of the most famous foods in Indonesia, originally from West Java which is adapted from Chinese food. The basic ingredients used are very different from the Polish dumplings. Siomay is usually filled with various types of fish, such as mackerel, tuna, shrimp, mackerel, and some types of vegetables. Dumpling is also usually equipped with peanut sauce.
Jiaozi
This one dumpling comes from bamboo country, China. Jiaozi is a traditional Chinese food that is usually served on several occasions, including new year celebrations. For the Chinese people, dumplings serve as a symbol of wealth and longevity. Jiaozi is usually filled with pork, garlic, cabbage, spring onion, and sometimes coupled with black fungus ( cloud ear fungus ).
Pelmeni
Pelmeni is a dumpling originating from Russia. These foods are usually filled with different types of meat, such as pork, beef, lamb, fish, or mushrooms. In Russia, this type of dumplings are usually served with a sour cream. Pelmeni is actually very similar to pierogi from Poland. The difference can be seen from the pelmeni dough that made as thin as possible and never filled with sweet foods, in contrast to pierogi that sometimes filled with fruits.
Gnocchi
This one comes from Italy. Gnocchi shape is not very similar to dumpling in general, especially with the size, texture, and thickness of the skin that varies. Gnocchi is usually cooked in boiled water that has been salted, then covered with various types of sauce. These foods can be made from polenta (cooked-cooked Italian porridge) or semolina (the base for making pasta), which is left to dry, then coated with cheese and butter, then baked in the oven. For the stuffing, Gnocchi is usually filled with eggs, potatoes, cheese, corn powder, and many other types of stuffing.
Momo
This dumpling is one of the typical makan of Bhutan. Momo is not only in India but also in other South Asian countries like Nepal. The materials used to make this dumpling is quite simple, ie bread, chicken, and various types of vegetables.
Khinkali
Khinkali is from the country of Georgia. Usually khinkali filled with beef, lamb, or pork. However, for Muslims in Georgia, the ingredients were replaced with mushrooms, potatoes, or cheese. The ethics that apply in Georgia to eat this type of dumpling is by hand, since using cutlery such as spoons and forks is considered impolite.
Madombi
Madombi is a national food derived from Botswana. The shape is much different from the dum. Madombi is round, and when viewed at a glance, it looks more like a large meatball. The materials used are usually chicken or lamb stew.
Gyoza
Actually this food is almost similar to Jiaozi, only Gyoza has a smaller size and thinner skin. Today, most Gyoza are made with pork mixed with sap, which is a typical Japanese flavor with a strong smell, such as onions, ginger, and cabbage. Traditionally, Gyoza is often used as a complementary food for ramen. Currently, Gyoza is sold in big restaurants Tokyo and other cities.
Palt
Palt is a meat dumpling originating from Sweden. Palt has two different variants, namely blodpalt and pitepalt. Blodpalt is traditional Swedish food that is considered old-fashioned. This is because blodpalt in Swedish history, people eat all parts of the animal body to get enough food. Blodpalt itself is made of animal blood (Deer in northern Sweden, and cow or pork in the South), mixed with wheat flour. While pitepalt is made from potatoes mixed with butter, it is often eaten with berry variant jam.
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