home → Vareniki Mini dumplings as they are called. A guide to dumplings from different countries. Ravioli with Italian ham

Mini dumplings as they are called. A guide to dumplings from different countries. Ravioli with Italian ham

Dumplings, dumplings, dumplings - these are the tender and soulful names for the most colorful delicacy Russian cuisine. They are both a festive dish to accompany your homemade liqueur, and a safety net if your husband is hungry and is too lazy to cook. Boiled, deep-fried and even baked in a pot - no matter how you experiment, it will still turn out delicious.

However, you should not assume that dumplings are an original Russian dish. This large family has relatives in every country. They have different fillings, shapes and cooking methods. Below you will find a selection of 20 types of dumplings from all over the world that are worth trying at least once in your life.

Chinese xiao long bao
Steamed dumplings come from the Middle Kingdom. They are made from thin dough with meat filling and broth. Served in bamboo baskets.
Manta rays from Central Asia

A traditional dish that is cooked in many eastern countries - from Turkey to Korea. The filling includes horse meat, lamb, poultry, beef, and various vegetables. Sometimes cow's udder, camel's hump or tail fat. The treat is prepared in a special manti cauldron.
Italian ravioli

Sometimes ravioli is unfairly called paste, but these are real dumplings, only small, flat and square. Beef, poultry, fish, vegetables and even sweet fruits are used as fillings. They are boiled or simply fried.
Slovak cheese dumplings

A hit of Slovak cuisine, vaguely reminiscent of dumplings, although it also combines dough with meat. The dish includes grated potatoes, flour, feta cheese and smoked pork with fat. Served with herbs, sour cream or sour milk.
Siomei from Indonesia

Steamed fish dumplings in dough. The dish is served with potatoes, boiled egg, fresh cabbage or tofu cheese. Top with a drizzle of peanut sauce.
Chinese wontons with shrimp

Crispy dough pouches filled with shrimp, pork, ginger and green onions. Most often served in broth or fried.
Pies from Poland

Polish pirogi (with the emphasis on the second syllable) are similar to our dumplings. They are made with sauerkraut, meat, potatoes and mushrooms, as well as sweet filling- cottage cheese, apples, cherries and even chocolate.
Indian modaks

Sweet dumplings made from rice dough, served during the Ganesha festival. In appearance, these are ordinary khinkali, but inside there is a filling of coconut flakes, nuts, cane sugar and cardamom.
Russian dumplings

Native Russian dumplings as we know them. The name of the dish comes from the word "pelnyan" from the Finno-Ugric dialect. Here “pel” means “ear” and “nyan” means “bread”. Together - “bread ear”. Popular fillings in our area are pork, chicken and beef, and dressings are vinegar, horseradish, mustard or pepper.
Australian dim sim

A snack inspired by Chinese cuisine. The meat is fried in dough and served in soy sauce with chips.
Vietnamese ban bot lok

The Vietnamese prepare the dough for these delicious crumbs from tapioca or potato starch, and the filling is made from shrimp and pork. But the most important thing in this dish is sweet and sour sauce, which consists of lime juice, fish sauce, chili pepper, sugar and cilantro.
Chinese tangyuan

Cute dessert balls made from glutinous rice dough. White and black sesame, red adzuki beans, peanuts and even green tea. Dumplings are cooked in bean soup or sugar syrup with ginger.
Korean "boats" kimchi mandu

The appetizer is prepared with meat and kimchi, Korean sauerkraut. The dough is given a round or oblong shape. Dumplings are boiled or fried.
Jewish kreplach

Triangular dumplings filled with meat, cottage cheese or cheese. Served in chicken soup.
Nepalese momos

Another analogue of our dumplings or dumplings. The filling includes minced lamb or pork, sweet potato, cabbage or cottage cheese. Momo is usually served with chutney sauce from crushed tomatoes, hot peppers and garlic.
Crispy Japanese gyoza

Fried dumplings made from thin dough with various fillings: pork, salmon, cabbage. Seasoned with a spicy sauce made from rice vinegar, soy sauce and sesame oil.
American rangoons with crab

It turns out that Americans also have their own dumplings. This appetizer is another “origin” from Chinese cuisine. It is made from dough, filled with crabmeat and cream cheese, and then deep fried.
Georgian khinkali

Juicy dumplings with a spicy broth and filled with pork, beef or lamb. Tasting khinkali is a whole ritual. First, they bite into such a dumpling and drink the meat juice, and then eat it.
German Maultaschen

Dumplings, popularly known as “Fool the Lord God.” According to legend, they were invented by monks from the Maulbronn Monastery to circumvent the ban on eating meat during Lent. They differ from our dumplings only in minced meat - in addition to meat, spinach and fragrant herbs.
Blue dumplings for the price of gold

These strange dumplings can be ordered at the Golden Gates restaurant in New York. To achieve such an unusual color, cooks add to the dough crushed glands deep sea torch fish. Salmon, pork or veal are used as filling. That is why this dish is damn expensive: 8-10 dumplings will cost you 2.5 thousand dollars. However! Yes, you need to be a true connoisseur to order this...

Everything that was said above once again confirms the truth: dumplings are an eternal value, the recipe of which must be kept and cherished. And remember: if you cook dumplings for 20 minutes, they are still dumplings, if you cook them for 40 minutes, they are navy-style pasta, and if you cook them for 60 minutes and sprinkle them with cheese, it will turn out...

It is impossible to imagine modern Russian cuisine without such a traditional dish as dumplings. They entered Russian life long ago and firmly. This is a hearty and tasty dish, easy to prepare and store.

Many nations dispute the palm in the invention of this dish. Indeed, many nations have similar or similar dumplings made from dough with meat filling. These are Uzbek manti, Georgian khinkali, Jewish kreplach, and Chinese yui-pao. The form of this dish is also different among different peoples. And the filling is also very varied.

The history of the origin of dumplings in Rus'

It is believed that it was the Chinese version that came to Russian Siberia and the Urals around the 15th century. It is not known exactly who blessed the inhabitants of this region with such a dish. Some researchers believe that they were the Komi people, others call them Tatars.

Whether this is true or not, dumplings are ideally suited to the conditions of the Siberian climate: with the frosts there, dumplings could be stored all winter, taken with you on hikes, etc.

For a long time, dumplings were a traditional dish of the inhabitants of Siberia and the Urals. There, dumplings were the main and main dish of the festive table. Although in other parts of Russia they also made similar “pies” with meat filling, but they were called differently: ears, shurubarki, etc. The shape, size and filling also differed in different regions.

Origin of the word "dumplings"

This type of dough product received the general name “dumplings” only in the 19th century. After the abolition of serfdom and with the development of a network of roads, the people in Russia became more mobile, closer ties began to be established between different regions, and various cultural traditions began to actively mix and unite.

It is believed that the word “dumplings” is of Finno-Ugric origin, and it is not known for certain which language it came from. Initially it sounded like “pel-nyan”, which translates as “bread ear” or “dough ear”.

Most likely, along the “Siberian Highway”, together with the exiles and Cossacks, the pel’nyans got to the Russian settlers of Siberia and there they turned into the “dumplings” familiar to our ears.

How dumplings were made in Rus'

(Vinogradov "Dumplings")

Dumplings are made like this: a thin rolled circle of dough is filled with meat (sometimes fish) filling with spices, and the edges are pinched. If you put cottage cheese instead of meat, you get dumplings. There are even rare fruit dumplings.

Initially, the filling for dumplings among the indigenous Uralians consisted of three types of meat in strict proportions: lamb, pork and beef. The Tatars began to put only lamb in the filling, and the Russians began to put beef and pork. But they also used meat from wild animals: elk, deer, bear and others. You can put wild or poultry meat, potatoes, cabbage, etc.

The shape of dumplings can also vary: round, elongated, with an ear, etc.

Traditions with dumplings

It is believed that for the ancient population of the Urals, dumplings were a ritual dish. Therefore, the recipe and cooking methods were strictly observed at all times. But when borrowed, the taste of this dish changed in accordance with the tastes of different peoples.

It was a Siberian tradition to make dumplings with the whole family. This is understandable; there was a lot to stick on, to last throughout the long winter.

Another well-established tradition was to serve dumplings to guests in a large bowl. This symbolized the unity of everyone at the table. But if the owner served each guest separately, this could be interpreted as a desire to get rid of the guests as quickly as possible.

There is also a tradition of putting various additives in dumplings and then guessing what the future awaits the person who finds this or that filling.

Dumplings are one of the most popular everyday dishes, and not only in Russia. Italian ravioli, Chinese fountains and gyoza, Czech dumplings with fruit filling, exotic Indian modak - each country has its own unique dumpling culture, dating back to the distant past. We decided to understand the diversity of dumplings and compiled a detailed guide to their geography and the peculiarities of preparation and serving in different countries of the world.

The theory that dumplings have original Russian roots raises many questions. Most likely, this dish came to our and other cultures from Chinese cuisine, in which, by the way, you can find analogues of almost any dish in the world. In China, dumplings were prepared more than two thousand years ago, and later the Tatar-Mongol nomads adopted this recipe from them, who introduced it to the peoples of the Urals. For Permians, Komi, Udmurts, as well as Siberian Tatars, dumplings became an important ritual dish. They came to Russian cuisine from the end of the 14th - beginning of the 15th century and after the colonization of the Urals. The name comes from the distorted Permian “pelnyani” (“pel” - ear and “nyan” - dough).

Real dumplings, as V.V. Pokhlebkin wrote, are characterized by a combination of minced meat from three types of meat: beef (45%), lamb (35%), pork (20%). Later, the Tatars began to use only lamb, and the Russians only beef and pork. Onions, black pepper and less often herbs are also added to the minced meat.

It is believed that dumplings taste better when they are frozen after being molded. Naturally, they came up with the idea of doing this in Siberia - that’s where the name “Siberian” dumplings came from - thus, only pre-frozen dumplings can be called Siberian (or Ural).

V. V. Pokhlebkin

Soviet and Russian historian
and culinary specialist

Recipe for Siberian pelnyani

The dough for real Permyak dumplings consists of 2.5 cups of wheat flour, 2 eggs, 1/2 cup of cold water. For minced meat you need to take 450 g of beef, 350 g of lamb, 200 g of pork, 3 onions, 2 tbsp. spoons of flour, 1 raw egg, 1/2 teaspoon of ground black pepper, 1/2 cup of finely chopped young nettle or honey (can be replaced with parsley).

All types of meat are turned through a meat grinder, and greens and onions are finely chopped and mixed with minced meat. You need to knead the stiff dough and leave it for 15–20 minutes under a towel, after which it is rolled out into a thin layer up to 1 mm thick (the thinner the better). Using a glass, cut out circles from the sheet, moisten their edges with water (so that they are then more firmly connected). Place a teaspoon of filling in the middle of the circle and carefully pinch to form a crescent, and then connect its corners. Carefully place the finished products on the board and leave them to dry slightly, after which they can be put in the freezer.

It is recommended to boil dumplings not in plain salted water, but either in meat and bone broth, which will then go on a plate, or a la nazh - that is, in a broth that will not be used for food after that - this means that the broth can be Season it well with onion, bay leaf, pepper, parsley and add salt to make it stronger and sharper.

Why are they especially good?
handmade dumplings?

Experts do not favor the use of dumpling boards due to the fact that the strength of their seams is insufficient, and the dumplings have to be undercooked so that they do not fall apart right in the pan. This method is only suitable when using minced pork, which cooks faster.

Dumplings are traditionally served with butter or sour cream, 3% vinegar, pepper, mustard
or horseradish.

How to diversify dumplings?

Let's not dwell on our dumplings and quickly go through dumplings from different countries of the world. This list of dishes will probably inspire someone to experiment with different ingredients. Try adding something from the list to make your dumplings sparkle with new flavors. Naturally, you don’t need to mix everything and everything at once, and it’s worth remembering that in the end you won’t end up with dumplings, but something else. Act according to logic and remember that pork, for example, goes well with shrimp, potatoes with fat tail, and bamboo shoots with ginger.

In September 2010, the World Karaoke Championship was held in Moscow, in which the audience award went to US telephone company technician Edward Pimentel. An unusual reward awaited him - a million dumplings. According to the organizers, if he eats 100 dumplings a day, they will last for 27 years.

List of ingredients:

mushrooms, seafood, Chinese cabbage (or kimchi), green onions, cheese, cilantro, ginger, chili, garlic, potatoes, fat tail, lard, pumpkin, peanuts, cardamom, bamboo shoots, coriander, cumin

Dumpling geography

18 recipes from different parts of the world

Vareniki

What is the difference between dumplings with meat and dumplings? Besides the fact that they are sculpted differently, it turns out that the key answer lies in the very name of the dish. If the filling for Russian (including) dumplings is prepared from raw meat, then when making dumplings, chopped boiled meat is used. Fried lard and onions are added there for juiciness. Let us remind you that this Slavic dish, more common in Ukrainian cuisine, also often uses fillings from potatoes, cabbage, mushrooms, fruits and berries, and cottage cheese. In Poland there is a dish known as pierogi ruskie, which is also related to dumplings.

Peculiarity: Dumplings with meat are also often fried after boiling. The finished dish is sprinkled with fried onions and cracklings.

Ravioli, mentioned in Italian literature since the 13th century, is considered a Sicilian dish, where it probably came along the Silk Road from China. Their filling can consist of anything from meat to vegetables, fruits and cheeses or any possible combination of these. Unlike dumplings, ravioli can be not only boiled, but also fried - with this method of preparation, they are usually served with a soup (broth or puree) corresponding to the filling. Boiled ravioli are often served with various sauces, tomato, mushroom, cream, etc.

Peculiarity: The dough is prepared the same as for our dumplings or homemade noodles, but with the addition of olive oil.

Wontons or Hongtun are a type of Chinese dumpling. Their fillings include chicken, pork, shrimp, Chinese cabbage, mushrooms (shiitake, xianggu) and fruits. Wontons are steamed, boiled or fried in vegetable oil. Small boiled pork dumplings usually go into soup, while large fried ones are served separately.

One of the most popular varieties is Sichuan spicy wonton soup. who immortalized Lil B. The dish consists of dumplings drenched in a spicy broth seasoned with chili and black vinegar.

Peculiarity: Ginger, garlic and hot pepper are usually added to wonton mince.

Manti is a Central Asian dish that is popular in Tajikistan, Uzbekistan, and Kazakhstan. Manti are very closely related to the Chinese dumplings baozi (the Mongolian-Buryat buuz, boz or poses also originated from them). The filling in manti can be made from lamb, beef, horse meat, goat meat and poultry. Often fat tail fat, camel hump or cow udder are added. As for vegetables, minced meat can be complemented by onions, potatoes, pumpkin or carrots. Manti is served with sour cream, tomato sauce, hot pepper and garlic.

Peculiarity: Manti are steamed in special steam cookers.

Modak is a traditional dumpling from the Indian state of Maharashtra. The dough is made from rice flour and the filling is made with crushed coconut pulp and jaggery, nuts and cardamom. The dome-shaped dumplings are fried or steamed and eaten with hot ghee (clarified butter). This dish is traditionally prepared on the day of worship of Ganesha. It is with this delicacy in his hand that this god of wisdom and prosperity is depicted in sculptures (holds the sweetness in his left hand and reaches for it with his trunk).

xiao long bao

Shanghai dumplings, shaped like khinkali, are steamed in bamboo baskets. Their filling consists of pork and a large amount of broth. There are even types of xiao long bao, in which, instead of minced meat, a jelly-like aspic is placed - during steaming it melts, forming a broth. The hot liquid filling is drunk through a straw and sealed with a dough shell.

Peculiarity: The juice is the most important part of the dish.

Kimchi Mandu

Korean spicy dumplings, more closely related historically to manta rays from central Asia than to their Chinese or Japanese relatives. Boiled mandu usually comes in a round shape, similar to our domestic ones. Mandu for frying are molded in the form of boats. The meat filling (usually half pork, half beef) adds onion, ginger, as well as tofu and spicy Chinese cabbage kimchi (both products must be squeezed out to get rid of excess moisture). For a vegetarian version, the meat can be replaced with mushrooms - preferably shiitake.

Peculiarity: Mandu is served with soy sauce.

The term dim sum traditionally refers to southern Chinese breakfast dishes that include pu-erh tea, rice soup, shrimp balls, porridge, baked goods and other dishes. Nowadays, this word increasingly means something similar to dumplings with a thin, almost transparent layer of rice dough and a wide variety of fillings. Popular fillings: minced pork, chicken, duck, shrimp, crab or vegetables and all possible combinations thereof. Usually a set of four to five types of dumplings is ordered for the table.

Peculiarity: Served in a bamboo steamer, in which they are cooked.

Ban bot lock

A Vietnamese type of dumplings or dumplings with dough made from tapioca starch (in Russian realities, potato starch is also suitable). The filling is made from pork and shrimp, but the beauty of the dish lies in the sweet and sour sauce. To prepare it, mix 3 tablespoons of hot water, 2 tablespoons of fish sauce and a tablespoon of sugar in a bowl. Squeeze the juice from half a lime there and add garlic, chili pepper, cilantro and green onions to taste.

A Taiwanese snack consisting of disc-shaped dumplings with a diameter of six to eight centimeters. The translucent dough contains a filling of minced meat flavored with savory. As usual, ba-van is served with sweet and sour sauce. The filling varies among different regions of Taiwan, but generally consists of a mixture of pork, bamboo shoots and shiitake mushrooms. The gelatinous, sticky dough is made from a combination of cornstarch, sweet potato starch, and rice flour. Traditionally, ba wan is steamed, but is also served deep fried.

Momos are actually more like steamed buns than dumplings (and yes, it turns out they're not just a car accessory brand). They are prepared both with and without filling in Tibet, Nepal, Bhutan, in the Indian states of Sikkim, Darjeeling and the Ladakh region. Having Himalayan origins, the dish is a close relative of poz, manti and dumplings. A variety of meats, vegetables (cabbage, potatoes, chayote) or cheese (traditionally paneer or smoked chhurpi) are placed inside the dough. As a rule, momos are served with garlic or tomato-based sauce.

Peculiarity: Minced meat for the filling is prepared with the addition of onions, garlic, coriander, salt, pepper and often cumin.

Polish ears

Polish ears are miniature dumplings made from unleavened dough, a smaller version of the Polish dish called pierogi (which are not at all like our pies). Usually the ears are filled with wild mushrooms and/or minced meat. Traditionally served as a side dish or added to soup (Polish red borscht), although they are also eaten simply with melted butter, herbs and green onions. Ears are also part of the traditional Christmas table in Poland.

Peculiarity: The smaller the Polish abalone, the higher the class of the cook is considered.

Gyoza is originally a Chinese Jiaozi dish, which then became very popular throughout Japan. These oriental dumplings are made from very thin dough and filled with minced pork, Chinese cabbage, neera (can be replaced with leeks or green onions), sesame oil with the addition of garlic and ginger. Meat can also be replaced with seafood. Dumplings are served with soy sauce, rice vinegar and hot oil. Fried gyoza is most popular in Japan, although it is also boiled and steamed.

Peculiarity: Fry the dumplings on one side until golden brown, then add water and cover until the top of the gyoza is cooked.

Khinkali is the Georgian answer to manta rays, poses and Chinese analogues. The filling is traditionally spiced minced lamb or a combination of beef and pork (onions and cilantro are often added). The dough is prepared only from flour, salt and water. As it cooks, the raw meat filling the dough pouch releases precious broth. When you first take a bite, it is important not to spill it on the plate, but to drink it carefully. As usual, the upper part of the khinkali - the tail - is not eaten.

Peculiarity: Ready-made khinkali are generously sprinkled with ground pepper, but it is not customary to serve sauce with them - they already have enough juice.

Fan guo, or ChaoZhou Fun Guo, is a type of dumpling native to the southern Chinese province of Guangdong. They are typically filled with crushed peanuts, garlic, green onions, ground pork, dried shrimp, dried radishes and shiitake mushrooms. They also add cilantro, jicama or dried daikon. All this is wrapped in fairly thick pancakes made from a dough based on wheat flour, tapioca flour, corn or potato starch and water.

Peculiarity: Steamed dumplings served with spicy chili oil.

Shvestkove dumplings

Švestkové dumplings are Czech dumplings with fruits: plums, less often apricots, cherries and even peaches. First, knead the dough from 2 cups of flour, 1 egg, 2 tablespoons of melted butter, 2 tablespoons of sugar, 1/4 cup of milk and 1 teaspoon of salt. Small fruits are then coated in the mixture and cooked in boiling water for about 8 minutes. After this, the dumplings need to be flavored with butter and sprinkled with sugar.

Peculiarity: Before serving, sprinkle with cinnamon and top with cottage cheese or whipped cream.

Apple dumping

Apple Dumpling (which can literally be translated as "apple dumpling") is a popular dish throughout the United States and is especially common among the Amish in and around Pennsylvania. Despite the name, the dish is more reminiscent of strudel than anything from the list described above. Peeled and chopped apples, seasoned with cinnamon and sugar, are wrapped in rolled out dough and baked in the oven until tender.

Peculiarity: The finished dish is served with a scoop of vanilla ice cream.

Daifuku, or daifukumochi, is a Japanese dessert consisting of rice dough filled with anko (bean paste boiled with sugar or honey), grated melon or fruit. Daifuku can vary from three centimeters in diameter to the size of a palm. Sweet dumplings are eaten cold, fried or microwaved.

Peculiarity: Daifuku is often sprinkled with powdered sugar or cocoa powder.

It is believed that dumplings taste better when they are frozen after being molded. Naturally, they came up with the idea of doing this in Siberia—that’s where the name “Siberian” dumplings came from—thus, only pre-frozen dumplings can be called Siberian (or Ural).

Siberian dumplings recipe

All types of meat are turned through a meat grinder, and greens and onions are finely chopped and mixed with minced meat. You need to knead the dough and leave it for 15-20 minutes under a towel, after which it is rolled out into a thin layer up to 1 mm thick (the thinner the better). Using a glass, cut out circles from the sheet, moisten their edges with water (so that they are then more firmly connected). Place a teaspoon of filling in the middle of the circle and carefully pinch to form a crescent, and then connect its corners. Carefully place the finished products on the board and leave them to dry slightly, after which they can be put in the freezer.

Why are they especially good?
handmade dumplings?

Dumplings are traditionally served with butter or sour cream, 3% vinegar, pepper, mustard
or horseradish.

How to diversify dumplings?

Let's not dwell on our dumplings and quickly go through dumplings from different countries of the world. This list of dishes will probably inspire someone to experiment with different ingredients. Try adding something from the list to make your dumplings sparkle with new flavors. Naturally, you don’t need to mix everything and everything at once, and it’s worth remembering that in the end you won’t end up with dumplings, but something else. Use logic and remember that pork, for example, goes well with shrimp, potatoes with fat tail, and bamboo shoots with ginger.

List of ingredients:

mushrooms, seafood, Chinese cabbage (or kimchi), green onions, cheese, cilantro, ginger, chili, garlic, potatoes, fat tail, lard, pumpkin, peanuts, cardamom, bamboo shoots, coriander, cumin

Dumpling geography

18 recipes from different parts of the world

Vareniki

Peculiarity: Dumplings with meat are also often fried after boiling. The finished dish is sprinkled with fried onions and cracklings.

Ravioli

Peculiarity: The dough is prepared the same as for our dumplings or homemade noodles, but with the addition of olive oil.

Wontons

One of the most popular varieties is Szechuan spicy wonton soup. The dish consists of dumplings drenched in a spicy broth seasoned with chili and black vinegar.

Peculiarity: Ginger, garlic and hot pepper are usually added to wonton mince.

Manti

Peculiarity: Manti are steamed in special steam cookers.

Modak

xiao long bao

Shanghai dumplings, shaped like khinkali, are steamed in bamboo baskets. Their filling consists of pork and a large amount of broth. There are even types of xiao long bao, in which jelly-like aspic is placed instead of minced meat - during steaming it melts, forming a broth. The hot liquid filling is drunk through a straw and sealed with a dough shell.

Peculiarity: The juice is the most important part of the dish.

Kimchi Mandu

Peculiarity: Mandu is served with soy sauce.

Dim sum

Peculiarity: Served in a bamboo steamer, in which they are cooked.

Ban bot lock

Ba-wan

Momo

Peculiarity: Minced meat for the filling is prepared with the addition of onions, garlic, coriander, salt, pepper and often cumin.

Polish ears

Peculiarity: The smaller the Polish abalone, the higher the class of the cook is considered.

Gyoza

Gyoza is originally a Chinese Jiaozi dish that has since become very popular throughout Japan. These oriental dumplings are made from very thin dough and filled with minced pork, Chinese cabbage, neera (can be replaced with leeks or green onions), sesame oil with the addition of garlic and ginger. Meat can also be replaced with seafood. Dumplings are served with soy sauce, rice vinegar and hot oil. Fried gyoza is most popular in Japan, although it is also boiled and steamed.

Peculiarity: Fry the dumplings on one side until golden brown, then add water and cover until the top of the gyoza is cooked.

Khinkali

Peculiarity: Ready-made khinkali are generously sprinkled with ground pepper, but it is not customary to serve sauce with them - they already have enough juice.

fan guo

Peculiarity: Steamed dumplings served with spicy chili oil.

Shvestkove dumplings

Peculiarity: Before serving, sprinkle with cinnamon and top with cottage cheese or whipped cream.

Apple dumping

Peculiarity: The finished dish is served with a scoop of vanilla ice cream.

Daifuku

Peculiarity: Daifuku is often sprinkled with powdered sugar or cocoa powder.

It is not known for certain who was the first to come up with the idea of wrapping minced meat in unleavened dough and then boiling the whole structure. Dumplings came to Russian cuisine from the Urals, according to William Pokhlebkin, at the end of the 14th - beginning of the 15th century. Further delving into the history of the dish leads to ancient Chinese, Turkic and Finno-Ugric roots (the word dumpling is borrowed from Komi or Udmurt: “pelnyan” is “bread ear”). Dough for dumplings is prepared from flour, water and eggs, classic minced meat is made from a mixture of beef and pork with the addition of onions, garlic, and allspice. Cook the dumplings in salted water or broth with bay leaves. It is believed that the proportion of minced meat in dumplings should be at least 50%. One dumpling is a story for two bites, so a serving is usually 10–15 pieces.

Vareniki

Ukrainian dumplings differ from Russian dumplings in their shape, as well as in the fact that the filling in them is already prepared. Dumpling is a small crescent boat made of unleavened (sometimes yeast) dough made with milk or kefir with intricately pinched edges. Inside there may be meat or fish, as well as cabbage, potatoes, cottage cheese, mushrooms, and berries. Thus, dumplings can serve both as a main dish and as a dessert. There are lazy dumplings - these are boiled pieces of dough into which cottage cheese has already been mixed. Served with sour cream and butter.

Khinkali

Georgian khinkali are large bags of unleavened wheat dough, inside - minced meat with spicy spices. To make the minced meat juicier, add broth or water. Khinkali are large products, 3–5 pieces per serving, but in Georgia they can eat 10 or 20 at a time. They are molded in such a way that a tail is formed on top of the dough bag. This is where you should hold the khinkali, bite off the bottom and suck out the broth from the minced meat so that not a single drop spills onto the plate. Khinkali is boiled, less often fried. The skill of a khinkal maker is measured by how many tucks he makes at the tail; 19 folds is considered ideal. Khinkali is also found in Armenian and Azerbaijani cuisines. Not to be confused with the Dagestan khinkal, this is a completely different dish - pieces of dough boiled in meat broth.

Manti

A dish of the peoples of Central Asia. It is believed that manta rays were invented by the Uyghurs, a people living mainly in East Turkestan (now part of China). Minced meat made from finely chopped meat, traditionally lamb, with the addition of tail fat is wrapped in thinly rolled unleavened dough made from wheat flour, water and eggs. Manti with pumpkin, potatoes, and herbs are also popular. Unlike previous varieties of dumplings, manti are steamed in pressure cookers. The shape varies depending on the region. Uzbek manti are medium-sized boats, Uyghur manti are small bags with holes on top. There are also other intricate sculpting options. Manti is served with sour milk katyk and fried onions.

Buuzy

Buryat and Mongolian variant. Another name has taken root in the Russian language - poses. Their prototype was the Chinese steamed baozi pies (hence the word “buuzy”). However, buuz have much more in common with manta rays. Just like manti, they are made from unleavened wheat yeast-free dough filled with minced meat and onions and steamed in a special vessel - a buuznitsa, essentially in the same manti cooker. Externally, buzas also resemble some types of mantas: round, with tucks around a small hole at the top.

Jiaozi

Chinese boiled dumplings. An ancient dish invented at the beginning of our era as a cure for colds. According to one version, the name means “corner dumplings”; according to another, the word “jiaozi” means change, alternation. Jiaozi is made from ordinary wheat yeast-free dough and is held together extremely simply by folding a circle of minced meat in half and pinching the edges to form a crescent or a corner. Or they pack the minced meat in a dough bag. The traditional filling is pork with Chinese cabbage. Served with soy sauce, rice vinegar and minced garlic.

Gedza

Japanese dumplings are made from very thinly rolled dough. The dough is prepared either from wheat flour and water, or from starch and rice flour. The first option is more suitable for cooking, the second - for frying. Gyoza is a very young dish; its recipe was brought by Japanese soldiers from Manchuria in the middle of the 20th century. The Japanese version has a thinner dough. Classic filling - minced pork with Chinese cabbage, garlic, ginger, sesame oil. But these days, gyoza is prepared with vegetables, seafood, and fish. Gyoza can be boiled, but more often they are first fried on one side and then steamed, so it turns out that they are both fried and steamed. When serving, gyoza is placed fried side up and accompanied with soy sauce.

Dim sum

A dish of Cantonese cuisine. Unlike jiaozi, dim sum is more of an appetizer than a main dish. They are served mainly in the morning or at lunch; there are even dessert options for tea. Dim sum originated as a quick snack for travelers along the Silk Road. They were served in tea houses, hence another name for dim sum - “yamcha” (which literally translates as “drink tea”). Dim sum is made from a thin transparent dough of rice flour and/or starch, sometimes with the addition of colored dyes. The dim sums themselves are very small; usually several types with different fillings are placed on the table. There are no canons regarding what dim sum should be cooked with. They are made with meat, poultry, fish, seafood, vegetables and even fruits. Dim sum is cooked in bamboo steamers and served in them.

Momo

Momos are eaten in Tibet, Nepal, Bhutan, the Indian states of Sikkim, Assam and northern Bengal in the Darjeeling region and surrounding areas where Tibetan culture is strong. Momo comes from harsh regions, and this dish is quite ascetic. The dough consists exclusively of wheat flour and water (only recently they sometimes began to add baking powder to it), it turns out unleavened, thick, steep and very dense. An absolutely universal hearty dish for those who live in the mountains, easily adapting to the food set of a particular area, as well as to the religious preferences of the population. For example, the Indian Himalayas unite Hindus, Buddhists and Muslims, so the most popular momos here are with lamb. Momos are also prepared with yak and/or buffalo meat (authentic Tibetan version), chicken, homemade cheese, and vegetables (mostly cabbage). Momos are steamed and often placed outside in steamers. Sometimes they are fried, this is done in order to reheat previously prepared momos. They are eaten with their hands, on the go, at home or in a cafe, for breakfast, lunch and dinner. The shape and size can be very different. Large round momos look like the same Buryat buzas, and small boats look more like manta rays. Served with spicy tomato chutney.

Wontons

Another Chinese variety of dumplings, it is distinguished from the rest by its presentation: wontons are usually served with soup. Wontons are made from thin wheat yeast-free dough. In shape, they are no different from jiaozi, but they are smaller in size, and the dough for them is rolled thinner: in ready-made wontons, the filling is visible. Traditional fillings include minced pork and shrimp.

Baozi

Small steamed dumplings, in shape and meaning more reminiscent of pies. They are made from wheat yeast dough filled with minced pork and cabbage (traditionally) and eaten with the hands.

Kundyumy

A Russian dish, according to William Pokhlebkin, which appeared around the 16th century, Lenten dumplings made from choux pastry with mushroom filling. Vegetable oils and hot water are added to the dough, mushrooms, buckwheat and spices are placed inside. Kundums are baked and then simmered in a stove or oven.

Kurze

Dagestan version of dumplings. It differs from the Russian one in the way of modeling (the tucks on the kurz resemble a pigtail) and the filling (an order of magnitude more spices are put into the minced meat). Otherwise, it’s the same yeast-free dough and cooking as a cooking method.

Boraki

A dish of Armenian cuisine, fundamentally different from everything that we are used to identifying as dumplings. Pre-fried ground beef or lamb is packaged in tubes (or rather, cups) open on one side, made of thin wheat yeast-free dough. The tubes are pressed tightly into a frying pan with the open side up, simmered in broth with water, and then fried.

Ravioli

Pasta for Italians, dumplings for Russians. They are prepared from dough with various fillings, then boiled or fried. The dough consists only of flour and eggs (no water is added to it), so it turns out a juicy yellow color. The shape can be different, most often there are square or triangular ravioli with beautiful carved edges (they are cut with special knives). The classic filling is ricotta and spinach. Moreover, it is not at all necessary that there be a lot of filling. Still, ravioli is pasta, and pasta is dough. Ravioli may have more dough than filling. Pasta is served with sauces, and this is another difference between ravioli: when serving, they can be topped with different sauces - tomato, creamy garlic, pesto (or simply melted butter with aromatic herbs), sprinkled with grated Parmesan or Pecorino sheep cheese and herbs. It turns out to be pasta with two filling sauces - one inside, the other outside.

Podkogylyo

The dish comes from Mari El. Outwardly, it is very similar to dumplings: the podkogylyo is molded in the shape of a crescent and pinched with a pigtail. Traditionally they are prepared with meat (hare, pork, badger meat), onions and a small amount of thick sticky porridge (for example, millet or pearl barley), potatoes and cottage cheese. Fewer eggs are placed in the dough than in dumpling dough, but a little more water is poured. Served with sour cream or sour milk.

Chuchvara

Found in the cuisines of Central Asia and Azerbaijan. The meaning is the same as Russian dumplings, only without pork and half the size - or even very small. The minced meat, as in other Central Asian ideas on the theme of dumplings, is minced, often with cumin or caraway seeds added to it. Chuchvara is boiled in aromatic lamb broth and served in it, seasoned with ayran, vinegar or hot pepper and tomato sauce. Less commonly, chuchvara is fried.

Dushbara

Azerbaijani aromatic soup with chuchvara. The broth is made from lamb bones, with onions, garlic, herbs, sometimes vegetables fried in butter, and saffron for color. Then chuchvara is boiled in the finished broth - a hearty, aromatic soup is obtained.

Kreplach

Jewish dumplings differ from Russian ones in shape (they are held together in the shape of a trihedral pyramid or simply a triangle). A ritual holiday dish filled with symbolism. The three faces symbolize the three patriarchs of the Jewish people - Abraham, Isaac and Jacob. The red meat filling is a symbol of justice, and the snow-white dough is a symbol of mercy. Minced meat is prepared from any meat except pork; it can vary depending on the holiday. So, on Purim, dried fruits are placed inside. Meat kreplach is boiled in chicken or vegetable broth.

Mandu

Boiled Korean dumplings made from the thinnest transparent dough (rice, buckwheat or wheat) stuffed with pork or beef with ginger, tofu, onions, less often with mushrooms, and spicy kimchi cabbage. The shape can be anything: round, square, triangular, fleshy or voluminous. Usually boiled in salted water. Served with soy sauce.

Modak

Sweet Indian steamed or deep-fried large dumplings. They are similar in form to khinkali, but the content is fundamentally different. Rice dough pouches are stuffed with nuts, coconut, jaggery and cardamom. The filling is pre-cooked until thickened.

Kropkakor

A Swedish New Year's dish that is more reminiscent of dumplings than dumplings. The dough is made from boiled potatoes, wheat flour and egg yolks, and a mixture of ham, onions and lard is packed inside. Balls are formed from the dough and minced meat, and then boiled in salted water. Serve with melted butter, lingonberry or cranberry jam.

Maultaschen

The most remarkable thing about this Swabian dish is the legend behind its origin. The second name of the dish is Herrgottsbscheißerle, or “swindle of the Lord God.” Swabia is a historical region in southeastern Germany, in the upper reaches of the Danube and Rhine. Local peasants were distinguished by their fear of God, but they loved meat very much. And during fasting they came up with the idea of packing meat in dough so that God would not see what they had for lunch - a good portion of minced ham, meat, lard and herbs. According to an alternative version, maultaschen are repurposed Italian tortellini. Be that as it may, now this dish consists of small, square dumplings fried with onions, made of rather thick dough with minced meat.

Berek

Bereks, beriks, beryugi - Kalmyk dish. Larger than dumplings, but smaller than manti. They are made from yeast-free dough and minced beef and lamb with onions. Boil in water or fry and serve with melted butter.

Gyurza

Azerbaijani dumplings. Beautifully rolled products made from thin wheat dough with minced lamb, fat tail fat and spices, including cinnamon, open at one end. The dumplings are boiled, but in an unusual way. First, they are placed tightly in a pan with the open ends up, poured over with melted lard, wait until it is absorbed, and then poured with salted water and boiled.

The dish comes from the Urals. Small fried pies that look like pasties. The name comes, according to one version, from the word “sikat” (“splash”), according to another - from the word “slash”. In any case, the name says it all: the filling of the posikunchiki was chopped and so juicy that it begins to splatter when you bite into them. The filling, by the way, can be either meat (the same as dumplings) or vegetable (radish with honey or baked turnips are considered canon). Posikunchiki are eaten by dipping in mustard, vinegar and salt sauce or kefir-garlic sauce.

Tortellini

Italian dumplings from Emilia-Romagna. Externally, they look like our dumplings, but very small (about 2–3 cm in diameter) and with a corner (because the dough is cut into squares, not circles). Like ravioli, there is little filling in tortellini; everything is based on a delicious egg dough. Tortellini is prepared with meat, vegetables and, of course, cheese. Served with broth or sauces. There is also tortelloni - large tortellini.

Daifuku

Japanese rice cakes, usually filled with anko, an adzuki bean paste. Either quite large - the size of a palm, or small - up to 3 cm in diameter. Whole or grated fruits are wrapped inside to create something like pies. They are sprinkled with powdered sugar or cocoa. Popular Japanese dessert.

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