Dumpling

Dumplings are a broad class of dishes that consist of pieces of cooked dough (made from a variety of starchy sources), often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and it may be filled with meat, fish, tofu, cheese, vegetables, or a combination. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines. One of the earliest mentions of dumplings comes from the Chinese scholar who mentions them in a poem around 300 CE . In addition, archaeologically preserved dumplings have been found in Turfan, Xinjiang, China dating back over 1,000 years.

Dumplings are a broad class of dishes that consist of pieces of cooked dough (made from a variety of starchy sources), often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and it may be filled with meat, fish, tofu, cheese, vegetables, or a combination. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines. One of the earliest mentions of dumplings comes from the Chinese scholar who mentions them in a poem around 300 CE . In addition, archaeologically preserved dumplings have been found in Turfan, Xinjiang, China dating back over 1,000 years. ==African== Banku and kenkey are West African preparations defined as dumplings in that they are steamed starchy balls of dough. Both are formed from fermented cornmeal. Banku is boiled and requires continuous kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves. Tihlo, prepared from roasted barley flour, originated in the Tigray Region of Ethiopia and is now very popular in Amhara as well and spreading further south. Souskluitjies, , and dombolo are dumplings found in South Africa. Souskluitjies are a steamed sweet dumpling, sometimes made with plain flour and sometimes with the addition of dried fruits or other flavors. They are often served with a syrup flavored with cinnamon or a custard sauce. Dombolo, also called ujeqe or steam bread, is made from steamed dough and is often consumed with different kinds of side dishes such as chicken stew, beef stew, oxtail stew, lamb stew, or tripe. Kaimati and matobosha are dumplings found in Kenya which are mostly consumed as part of breakfast. They are also commonly served at parties and in fast-food kiosks. === Haitian=== In Haiti, doumbrey are elongated flour dumplings. They are made with flour and water, rolled, and boiled in water before being added to soups and stews. ==East Asian== ===Jewish=== Kreplach Knish Matzah ball ==South Asian== ===Pakistani=== Mamtu Popular Hunza Cuisine famous throughout the entire country. It is recently been gaining popularity after multiple Hunza restaurants/ stalls opened. ===Indian=== Indian cuisine features several dishes that could be characterised as dumplings: Ada (Malayalam) is a sweet South Indian dish from Kerala. Scraped coconut mixed with sugar or jaggery is enveloped between the spread rice-dough and steamed. The sweet version of kozhukattai is equally famous in Kerala. Bhajia are dumplings sometimes stuffed with vegetables and fruits. Gojha (Bhojpuri) is famous in Bhojpuri region and is very similar to dumplings. It is made of rice flour with stuffing of lentils and similar delicacies. Gujia (Hindi) is a sweet dumpling made with wheat flour, stuffed with khoya. Kachori (Hindi) is a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or urad dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chili powder, salt and other spices. Karanji (Marathi, Oriya) or Kajjikayi (Kannada, Telugu) or kanoli are fried sweet dumplings made of wheat flour and stuffed with dry or moist coconut delicacies. They are a popular dish among Maharashtrians, Oriyas and South Indians. Poornam Boorelu are spherical dumplings filled with a stuffing of chickpea paste mixed with jaggery syrup and cardamom powder. The exterior shell consists of a batter of rice flour and ground black lentils. These are popular in Andhra Pradesh and Telangana. Kozhakkattai (Tamil) or kadabu (Kannada), is another South Indian dish that can be sweet, salty or spicy. The outer shell is always steamed sticky rice dough. In the sweet version, a form of sweet filling made with coconuts, boiled lentils and jaggery is used, whereas in the salty version, a mixture of steamed cracked lentils, chillies and some mild spices is used. A dumpling popular in Western India and South India is the modak (Marathi, Oriya) or (Kannada) or (Tamil), (Malayalam) or (Telugu), where the filling is made of fresh coconut and jaggery or sugar while the covering is steamed rice dough. It is eaten hot with ghee. (or ) is a sweet dumpling made dominantly in Dakshina Kannada and Udupi districts of Karnataka and Goa, just before Christmas. Pidi (Malayalam) is a South Indian dish from Kerala that is usually eaten with chicken curry. Pitha (Bhojpuri, Bihari, Oriya, Bengali, Assamese) are stuffed savouries made either by steaming or deep frying. A wide range of pithas are available in eastern and north eastern India. Samosa is a popular savoury snack eaten in the Indian subcontinent and Iranian plateau. It is a fried dumpling usually stuffed with mince, vegetables (mainly potatoes) and various other spices. Vegetarian variants of samosas, without the added mince stuffing, are also popular and are sold at most eateries or roadside stalls throughout the country. ===Nepali=== in Nepal In Nepal, steamed dumplings known as momo are a popular snack, often eaten as a full meal as well. They are similar to the Chinese jiaozi or the Central Asian manti. Whether momo originated in Tibet and spread to Nepal or vice versa is unclear, but momo were present in Nepal as early as the fourteenth century. Momo are one of the most common items on the menus of Nepali restaurants, especially in the Kathmandu Valley. Common fillings for momo are meat, vegetables, and cheese: sweet dessert momo are also made. Momo can be served fried, steamed or grilled. They are usually served with a dipping sauce, known as achar, normally consisting of tomatoes and chillies as the base ingredient, from which numerous variations can be made. Soups with momo are common: both the Nepali jhol momo and the Tibetan mokthuk are examples. Yomari, also called yamari, is a traditional dish of the Newar community in Nepal. It is a steamed dumpling that consists of an external covering of rice flour and an inner content of sweet substances such as chaku. The delicacy plays a very important role in Newaa society, and is a key part of the festival of Yomari punhi. According to some, the triangular shape of the yamari is a symbolic representation of one half of the shadkona, the symbol of Saraswati and wisdom. ==Southeast Asian==

Text derived from https://en.wikipedia.org/w/index.php?oldid=1378054226 under CC BY-SA 4.0; modifications have been made.