10 different versions of dumpling in the world
Originating from Piteå city in Sweden, Pitepalt is a type of dumpling made from potatoes, wheat or barley. This is a pretty popular cake. The inside part is usually stuffed with minced meat, bacon, or fried pork. Pitepalt cake is usually served with butter and lingonberry jam - a famous jam of Sweden.
Kartoffelknoedel is a kind of dumpling made from potatoes, you can find this dish throughout the streets of Germany. They can be prepared in many ways such as boiled, steamed, stuffed with sweet or savory flavors, which can be sauerkraut and bacon or no addition to those who are vegetarian.
SVESTKOVE KNEDILY, CZECH REPUBLIC
This cake from the Czech Republic is composed mainly of fruits such as plum, peach or apricot. The crust is made from a mixture of eggs, flour, butter, and milk, then wrapped around the fruit filling. Svestkove Knedily is served with butter and covered with sugar on the surface, or covered with cheese.
Khinkali is a traditional dish of Georgia. The appearance of Khinkali is quite similar to wonton, its inside includes many different ingredients, mainly with meat (usually beef and pork, sometimes lamb), green vegetables, and onions. Mushrooms or cheeses can be used instead of meat. When enjoying, people eat Khinkali or with raw pepper. When eating Khinkali, people often suck water in the cake when they bite the first bite to prevent the cake from being sprayed.
Modak is a traditional Indian dessert. This cake is often used to offer to worship Hindu god Ganesh. The Modak cake has a whitish crust made from rice flour or wheat flour mixed with khava or maida powder. The inside is coconut with jaggery sugar, making it sweet. Fried or steamed Modak is very attractive and delicious.
In Korea, the dumpling is called Mandu. The material of a Mandu is rice flour wrapped around the mixture including meat, tofu, and vegetables. Koreans often eat Mandu with kimchi. This cake can be steamed, boiled, fried or sometimes used in soups to bring a delicious taste.
Daifuku is a famous Japanese sweet mochi. For Japanese people, Daifuku is very special, not only in taste but also in color and meaning. Daifuku means “good”, so Japanese people give Daifuku cakes to others on major occasions like the new year.
Gyoza is a type of dumpling with kernels of minced meat and vegetables wrapped in a thin layer of flour. Gyoza cakes originated from China and are extremely popular in Japan. Goyoza comes in many forms and can be cooked in different ways such as grilling, boiling, frying, deep-frying and steaming to get a slightly different taste.
CHA SIU BAO, CHINA
This type of dumpling originated from Guangdong (China). The buns are filled with barbecue-flavored cha siu pork. The dumplings are especially steamed because they are made from yeast and fermented baking powder. It is this unique combination that makes the dumplings of the dumplings slightly thick but still soft.
This famous type in Tibet also appears in South Asian countries like Nepal or India. Momo is prepared in a variety of ways, boiled, fried or steamed as you like. Momos cake filling contains meat and vegetables. Tibetans often use Momo with hot sauce or meat broth.
By: Scarlet Johnson