Home page Culturemain body

Lidong eats dumplings. Dumplings vary greatly from country to country

DailyBird Culture 2021-10-09 1 0

eat dumplings at the beginning of winter. This food custom has been circulating among Chinese people for a long time. It is said that dumplings originated from the "jiao'er soup" made by medical Saint Zhang Zhongjing when treating chilblain for the poor people. Thousands of years later, it has become a popular traditional food. However, dumplings are not only in China. Many countries in the world have dumplings with different names and forms. Today's old yellow calendar will introduce them to you.


Italian dumplings Italian dumplings first appeared in the works of Francisco Di Marco, a merchant of Venice in the 14th century. The early cooking method was to wrap the dough with washed green vegetables and fresh cheese. It was delicious, which was no different from the current production method in Italian restaurants. Today, most wontons are processed and produced in factories and sold in cold storage. However, many Italian craftsmen and family chefs still follow the traditional production methods.

Korean dumplings Korean dumplings Mandu have different flavors. Some are cooked, ready to eat in one bite, made of a mixture of pork and green onions. Some are steamed and stuffed with kimchi, which needs to be chewed carefully and swallowed slowly. Others are the size of a fist.

Nepalese dumplings Momo, Nepalese dumplings, are usually steamed, fried or fried, and have a half moon or round shape. As vegetarians gather in these areas, they usually fill with potatoes, fine soybeans and cheese. The meat eater's Momo is wrapped with beef. Momo is eaten with hot and sour tomato sauce. The sauce is brewed with coriander, sesame, green pepper, ginger, garlic, fennel and vegetable oil.

Lebanese dumplings shish Barak dumplings in Lebanon are mixed with flavored beef and pine nuts, wrapped and soaked in goat's milk, and seasoned with garlic, mint, coriander, etc. They are usually home-made and, although popular, are rarely served in restaurants in Lebanon.

German dumplings German dumplings originated from Swabia in history. The traditional practice is to mix minced meat, bacon, spinach, bread crumbs, onions, herbs and spices into fillings. They are square or rectangular in appearance, usually 3 to 5 inches (about 7 to 10 cm) wide, large and delicious. Folk joked that they were invented during Lent, because hiding meat stuffing in it can blind god's eyes.

Polish dumplings Polish dumplings have thin skin, thick filling, exquisite and clear. The production method is simple and easy to learn. That is, mix flour and a small amount of potato powder with warm water and knead them into dough. Cut them into dumpling skins of uniform size with the mouth of a glass, wrap them with mashed potatoes and fried onions, and finally cook them in a pot. Frying is another traditional practice, served with fried onions and yogurt. In fact, the dumpling skin can be called "all inclusive" and full of materials.

Ukrainian dumplings Ukrainian dumpling varenyk refers to "cooked dough" in Ukrainian. Literally, it has aroused people's endless imagination of dumplings. Cooked dumplings are full and crescent shaped. The traditional way is to use potatoes as filling (some also choose fruit filling), spread butter, cover with fried onions, and add some yogurt and butter. In the cold winter of Ukraine, it is an indispensable delicacy.

Russian dumplings Russian dumplings are exquisite and delicate. They are usually only 1 to 2 inches (about 2 to 5 cm) in size and are available in major restaurants. Although the cooking methods of each family are slightly different, they are very different from those of vareniki in Ukraine. Compared with


, their fillings are more delicious and people can't stop. The dough is generally made of flour, eggs and water. The dumpling filling is made of ground beef, pork and onion. The shape they pinch out is a bit similar to that of Italian dumplings.

Japanese dumplings compared with the above-mentioned dumplings, Japanese dumplings (gyoza) are slightly "slim" in appearance, and the exquisite lace shows the dexterous craftsmanship. Their skin is very thin, and their fillings are mixed with pork, chives, ginger and sesame oil. After frying, steam it, dip it in the sauce made of soy sauce and vinegar and taste it.

Turkish dumplings the traditional dumplings in this country are usually made of beef, mutton and onions, sprinkled with yogurt sauce with garlic. They are also very popular in Afghanistan, the United States and other countries. In Turkey, they are usually the necessary food for the daughter-in-law to please the prospective husband's family, because the smaller the dumpling, the better the bride's cooking.

Copyright notice

This article only represents the author's point of view, not the standpoint of this station.
This article is authorized by the author and cannot be reproduced without permission.