Written by Adityobarna Mukherjee.
Almost everyone who have tasted some type of dumplings has fallen in love with it. Dumplings have so many forms that it has become a part of every kind of meal be it breakfast, lunch, snacks or dinner. Be it midnight, middle of the night or noon, dumpling lovers will never say a no to it.
Those pockets of dough varies from vegetarian to non-vegetarian, from sweet to spicy according to one’s taste buds and choice. They come in different shapes and sizes but are incredibly tasty.
And to list down the top 10 different types of dumplings is a tough job but I hope you’ll find this article as yummy as possible, whoops, I meant as interesting as possible. So let’s start our mouthwatering journey.
1. Khinkali- Georgian Dumplings
Khinkali is a Georgian dumpling which originated in the Georgian mountain regions of Pshai, Tusheti, Mtiuleti and Khevsureti. Though the filling has been experimented with, the filling of the first recipe contains only minced meat [lamb, beef or pork] mixed with different types of veggies like onions, cayenne, salt and cumin.
The fashionable recipe which is found especially within the urban areas of Georgia often uses herbs like parsley and coriander. Other ingredients like mushroom, potatoes also can be utilized in place of meat. Khinkali is usually served plain or with black pepper.
Khinkali is famous everywhere but particularly in the towns of Dusheti, Pasanauri and Mtskheta. There’s an art to eating Khinkali. The doughy top isn’t eaten instead used as a handle for holding the dumplings and is left on the plate to point out what percentage are eaten.
In Georgia, this top is named the “kudi” (Georgian word which suggests a “hat”) or “kuchi” (Georgian word which stands for “belly button”). Khinkali often shares an area at the table with another hottest dish within the Georgian Cuisine named Khachapuri (freshly baked bread full of cheese), Georgia’s delicious alternative to pizza.
2. Shui Jiao- Chinese Dumplings
Don’t let the name confuse you because this is the most commonly available dumpling. It is your very own chicken or veg momo. These are water boiled dumplings with a filling of choice which can be chicken, beef, pork when non-veg and a combination of one’s favourite vegetables or veggies along with paneer when making it.
It is almost found everywhere in Asia and is a favourite of almost everyone. This is a major dish which is eaten during the Chinese new year and almost all year round in the northern province.
It is called jiaozi and when it is boiled it is named Shui jiao, when steamed it is called zheng jiao and when pan-fried it is called Jang jiao. They can be served with soup or black vinegar and a sesame oil dip.
3. Mandu- Korean Dumplings
Mandu dumplings are a part of the Korean cuisine and can be served in several ways such as steamed, boiled, pan-fried or deep-fried. Mandus is believed to have been first brought to Korea by Yuan Mongolians in the 14th century during the reign of the Goryeo dynasty.
There are varieties of mandus which can be served are gun mandu which is then grilled or fried one, it is called the jjin mandu when it’s steamed and the boiled one is called mul mandu. The steamed bun dumplings are called the wang mandu.
The preparation of the Korean dumplings is made with a mixture of various meats and vegetables. The versatility of Mandu allows us to use any type of meat of choice. Common vegetables for the filling include green cabbage, kimchi, bean sprouts, mushrooms, zucchinis, garlic chives, onions, scallions, etc. Mandu is a must-have during the Lunar New Year.
The versatility and deliciousness of this dish make it a substantial enough dish for the main course but can also be served as an appetizer.
4. Ravioli- Italy
Every culture and place has its own quite filled up fluffy doughy dumpling full of anything from cheese to meat. There’s no chance that we are talking about dumplings without mentioning ravioli. This is often available in two yummy tastes which are savoury and sweet.
Ravioli may be a square Italian pasta pocket which will be crammed with cheese, spinach, ground meats and topped with a sauce for the savoury taste lovers and for those having an appetite prefers having it with roasted pumpkin inside and topped with a sage and butter sauce.
It’s a square-shaped Italian pasta pocket. The filling within the ravioli varies from one place to another like in Rome and Latium the filling is formed with ricotta cheese, spinach, nutmeg and black pepper. In Sardinia, ravioli are crammed with ricotta and grated lemon peel.
5. Kroppkaka- Swedish Dumplings
Kroppkaka is a traditional Swedish boiled potato dumpling from the island of Öland. It is made with a filling which consists of bacons, white pepper and onions flavoured with allspice. Potatoes, wheat flour, onion, salt and minced pork are the other common ingredients in Kroppkaka. It is usually served in lingonberry sauce.
6. Modak- Indian Dumplings
All the sweet lovers out there will absolutely fall crazy with this particular dumpling which is legendary in India and when traced its origin was found in India. When researched, it had been found that it had been one among the favourite dishes of Lord Ganesha and is therefore used during offerings of prayers to God.
The sweet filling on the inside of a modak consists of freshly grated coconut and jaggery, while the outer soft shell is made from rice flour or flour mixed with khoya or maida flour. Modak is often fried or steamed. The steamed version (called ukdiche modak) is usually eaten hot with ghee.
In Japan, a sweet almost like modak and known locally as kangidan is obtainable to god Kangiten, the Japanese version of Lord Ganesha. This is often Indian dessert is one among the healthiest, because it is steamed and requires a little amount of ghee/butter only to be greased.
Coconut and jaggery are known to possess medicinal properties of cleansing and hydrating our body. No sugar is added within the above recipe. bit of poppy seeds and nutmeg powder acts as a stress reliever and insinuates a sort of calmness.
Ukadiche Modak could also be called a Maharashtrian delicacy when made with steamed rice flour and a sweet coconut filling laced with nutmeg, cardamom and saffron. Modak can stay well at temperature for each day. For an extended time period, they will be refrigerated for up to three days. To reheat they will be simply steamed for 3 to 4 minutes.
7. Pierogi- Polish Dumplings
This super delicious and versatile pierogi dumpling is made by wrapping unleavened dough around a savoury or sweet filling and cooking in boiling water. They are often then pan-fried before serving. The fillings include items such as potato, sauerkraut, ground meat, mushrooms, or fruits.
Savoury pierogi are often served with a topping of sour cream, fried onions, or both while the sweet pierogi are sugared and served with melted butter or cream. The origin of the pierogi dumplings is traced back to the land of Poland.
The fruit fillings include fruits like cherry, strawberry, raspberry, blueberry, apple or plum. At times jam is also used as a filling for the pierogi dumplings. Pierogi dumplings are an important part of Polish culture and cuisine today.
They are served in a variety of forms and tastes and are considered to be the national dish and an important cultural dish as it is often served at different festivals in Poland. Many Americans refer to pierogi as Polish ravioli.
Every holiday means a different type of pierogi which is only possible due to the versatility of this dumpling. No matter what it is filled with, from sweet to savoury it can rule hearts in each and every way.
Kurniki is a large wedding pierogi which are always filled with minced chicken. When served after a funeral these are generally called Knysze or “mourning pierogi” while it is named as Sanieżki and socznie which are sweet little pierogi fried when served on the occasion of imieniny or one’s name day.
The tiny versions of it are called uszka which means “little ears” and are served with beet soup for meatless Christmas Eve dinners.
8. Zongzi- Chinese Sticky Rice Dumplings
Zongzi or zong may be a traditional Chinese rice dish made from glutinous rice full of different fillings and wrapped in bamboo leaves or sometimes with reed or other large flat leaves. They’re cooked by steaming or boiling.
Within the Western world, they’re also referred to as rice dumplings or sticky rice dumplings. It’s addressed with different names in several parts of the planet like Pya Htote in Burmese-speaking areas (such as Myanmar), Nom Chang in Cambodia, Bachang in Indonesia, Khanom Chang in Laos and Ba-chang in Thailand.
Zongzi (sticky rice dumplings) are traditionally eaten during the Duanwu Festival (Double Fifth Festival) which falls on the fifth day of the fifth month of the Chinese calendar and is usually referred to as the “Dragon Boat Festival” in English.
Though the filling varies from one region to another, the consistency of the rice is maintained by nearly always using glutinous rice [sticky or sweet rice]. The northern style zongzi often happens to be desert-like which is nice, however, the zongzi served within the southern style is usually savoury or salty in taste.
The filling utilized in the north is usually red bean paste and tapioca and therefore the filling utilized in the south includes salted duck egg, side of pork, taro, shredded pork or chicken, Chinese sausage, pork fat and shiitake mushrooms. Usually, sweet Zongzi are served with either honey or sugar while the savoury ones are usually served with soy.
9. Har Gow- Chinese Shrimp Dumplings
Har Gow known as Xia jiao is a steamed crystal shrimp dumpling. In Cantonese, it is considered as the king of all dim sims. This dish is like shumai except wrapped with a silky smooth and tapioca wrapper that melts in your mouth. These are so silky, smooth, and juicy that you will never want to leave.
These are just some of the many outstanding dim sims, and these dim sums come very handily as they can be easily made at home and there are no rules of what ingredients to add, so you can try with different ingredients that you like.
10. Guo Tie- Chinese Pan Fried Dumplings
It is mostly found in the American restaurants to diversify their list of appetizers. It is also known as potstickers and might also be served as dim sum in the menus of some places.
The filling for this dish usually contains pork (sometimes chicken, or beef in some places), cabbage, scallions (spring or green onions), ginger, Chinese rice wine or cooking wine, and sesame seed oil.
Although the base of the dumpling is fried the top part of it still remains steamed as when it is made a little bit of water is added to the same wok in order to keep the upper part steamed for keeping the Chinese texture and touch intact.
It is commonly known as pan-fried momos. When the Guotie dumplings are served it is sprinkled with chives and black sesame seeds. Guotie is served warm with the dipping sauce on the side, commonly rice vinegar. It is a popular staple food throughout China.
The exterior of guotie is crispy and tasty just like the interior is soft and delicious in taste.
11. Manti- Traditional Turkish Dumplings
Manti is nothing but little pieces of absolute love and treasure. Manti is additionally referred to as Manty, Mantu or Manta may be a sort of dumpling which is popular in Turkish cuisines also as in cuisines of Central Asia, Balkans, Afghanistan and Chinese Muslims.
Thanks to the increasing number of Afghans in Peshawar, mantu has become quite popular within the area. The dumplings typically contain a spiced meat mixture, in a thin dough wrapper and are either boiled or steamed. Size and shape vary significantly counting on the geographical location.
While the Chinese word mantou has been suggested because the origin for the word manti, different Chinese characters are used to address the same food within the past which indicates the Chinese attempted to adapt a far off word to their orthography.
Central Asian Mantis are usually larger in size. Steaming is the main method of cooking manti; if boiled or fried, they’re named as pelmeni then. This Turkish recipe may be a true winner on special occasions like kitty parties and buffets and is most frequently loved by kids and adults alike. It’s often topped with garlic mixed yoghurt and butter sauce.
12. Buuz- Mongolian Dumplings
Buuz may be a sort of Mongolian steamed dumpling crammed with meat. An example of authentic Mongolian and Buryatian cuisine, the dish is traditionally eaten at reception during Tsagaan Sar, the Lunar New Year.
Lately, it’s also offered at restaurants and little cafes throughout the capital of Ulaanbaatar. Though they’re eaten in great quantities throughout the year but especially during the Mongolian New Year celebrations, which usually fall in February.
Buuz dumplings are prepared within the weeks before and left outside to freeze; they’re consumed with salads and fried bread, amid vodka. Buuz dumplings are crammed with minced mutton or beef, which is flavoured with onion and/or garlic and salted for the non-veg eaters.
Occasionally, they’re flavoured with sprouted fennel seeds and other seasonal herbs. potato, cabbage, or rice could also be added for those preferring having it veg.
Buuz is almost like another Mongolian dumpling, khuushuur, except that the latter is fried and buzz dumpling is kept steamed. It is often both served as a meal and an appetizer.
Feature Image Credit- Hoohla Cooking.
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Adityobarna Mukherjee is a contributor at The Strong Traveller and a writer by heart who swiftly makes her way through words. She’s most likely to be found in a cozy corner with a book. She lives to travel and vice versa. Apart from this, she also finds interest in making new dishes as much as finding new restaurants and cafes. A true perfectionist, she loves meeting new people and having a good conversation.