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Dumplings are a food that consists of small pieces of dough wrapped around a filling. They can be based on flour, potatoes or bread, and may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may be sweet or savoury. They can be eaten by themselves, in soups or stews, with gravy, or in any other way. While some dumplings resemble solid water-boiled doughs, such as gnocchi, others such as wontons or ravioli feature a wrapping of dough around a filling.
AFRICAN CUISINE
Banku and kenkey fit the definition of a dumpling in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal dough. Banku are boiled while kenkey are partly boiled then finished by steaming in banana leaves.
Fufu may be described as a dumpling although in actual sense, it is not. Fufu is made by pounding boiled cassava (common in Ghana) or yam (common in Nigeria) in a wooden mortar with a wooden pestle. Plantain or cocoyam may be added. There are several other versions of fufu in Africa and the Caribbean. There have been other versions of fufu which will fit better into the definition of dumplings. These are mostly common outside Africa where they originate. It is made by steaming cassava and plantain/cocoyam flour into thick starchy balls.
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 are dumplings found in South Africa. They 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.
South Africa has another kind of dumpling known as melkkos. These dumplings are formed by putting milk, one teaspoon at a time, into a dry flour mixture. The flour clings to the milk and forms dumplings, which are then boiled in a mixture of milk and butter. They are served hot and sprinkled with cinnamon sugar.
AMERICAN CUISINE
Several types of dumplings are popular in the United States. Bite-sized, hand-torn pieces of dough are cooked in boiling chicken broth along with a variety of vegetables to make the dish chicken and dumplings which is served as a thick soup. Chicken and dumplings is a popular comfort food in the Southern and Midwestern U.S.
Dumplings are often used as part of the regionally popular Burgoo stew.
The baked dumpling is popular in American cuisine. These sweet dumplings are made by wrapping fruit, frequently a whole tart apple, in pastry, then baking until the pastry is browned and the filling is tender. As an alternative to simply baking them, these dumplings are surrounded by a sweet sauce in the baking dish, and may be basted during cooking. Popular flavours for apple dumplings include brown sugar, caramel, or cinnamon sauces.
Boiled dumplings are made from flour to form a dough. A pot of boiling chicken or turkey broth is used to cook this dough. The thickness and the size of the dumplings is at the cook's discretion. The size does not affect the taste but the thickness does. It is optional to serve with the meat in the dish or on the side.
Dumplings can be made with eggs, milk, baking powder or even yeast, or just from flour and water. Rolled dumplings are rolled thin and cut into small pieces for cooking, while dropped dumplings are formed into small balls.
Tortilla dumplings are made by adding tortillas and fillings to a boiling pot of stock. Popular varieties of Southern dumplings include chicken dumplings, turkey dumplings, strawberry dumplings, apple dumplings, ham dumplings, and even butter-bean dumplings.
ASIAN CUISINE
CENTRAL ASIAN CUISINE
Manti (also manty or mantu) is a steamed dumpling in Central Asian and Chinese Islamic cuisine. It contains a mixture of ground lamb (or beef) spiced with black pepper, enclosed in a dough wrapper. Manti are cooked in a multi-level steamer (mantovarka) and served topped with butter, yogurt, sour cream, or onion sauce. These dumplings are popular throughout Central Asia, including Afghanistan, Kazakhstan, Kyrgyzstan, Tajikistan, Uzbekistan, Xinjiang region of China and India.
Chuchvara is a very small boiled dumpling typical of Uzbek and Tajik cuisine. Made of unleavened dough squares filled with meat, it is similar to the Russian pelmeni and the Chinese wonton, but in observance of the Islamic dietary rules, the meat filling is without pork. Chuchvara can be served in a clear soup or on their own, with vinegar or sauce based on finely chopped greens, tomatoes and hot peppers. Another popular way of serving chuchvara is topped with suzma (strained qatiq) or with smetana (sour cream), Russian-style.
CHINESE CUISINE
A common legend goes that dumplings were first invented in the era of the Three Kingdoms, around 225 AD. Zhuge Liang, a general and minister of Shu Han, dammed up a poison marsh on his southern campaign against the Nanman with dumplings instead of the heads that the Nanman used.The jiaozi (Chinese: 餃子/饺子) is a common Chinese dumpling which generally consists of minced meat and finely chopped vegetables wrapped into a piece of dough skin. The skin can be either thin and elastic or thicker. Popular meat fillings include ground meat (usually pork, but can instead be beef or chicken), shrimp, and even fish. Popular mixtures include pork with Chinese cabbage, pork with garlic chives, pork and shrimp with vegetables, pork with spring onion, garlic chives with scrambled eggs. Filling mixtures vary depending on personal tastes and region. Jiaozi are usually boiled, steamed or fried and continue to be a traditional dish eaten on Chinese New Year's Eve, the evening before Chinese New Year, and special family reunions. Particularly, in Northern China, people generally eat dumpling on the Winter Solstice (December 22 of each year), a custom signifying a warm winter. Extended family members may gather together to make dumplings, and it is also eaten for farewell to family members or friends. In Northern China, dumplings are commonly eaten with a dipping sauce made of vinegar and chili oil or paste, and occasionally with some soy sauce added in.
If dumplings are laid flatly on a pan, first steamed with a lid on and with a thin layer of water, then fried in oil after the water has been evaporated, they are called guotie (鍋貼/锅贴, sometimes called "potstickers"), as the Maillard reaction occurring on the bottom of the dumplings makes the skin crispy and brown. The same dumplings are called jiaozi if they are just steamed.
The wonton (雲呑/餛飩) is another kind of dumpling. It is typically boiled in a light broth or soup and made with a meatier filling. The skin wrapping for wontons is different—thinner and less elastic—than that used for jiaozi[citation needed]. Wontons are more popular in Southern China (Shanghai, Guangdong, Hong Kong etc.) whereas in Northern China, jiaozi are more popular. Jiaozi, wonton and potstickers are all wrapped differently.
Another type of Chinese dumpling is made with glutinous rice. Usually, the glutinous rice dumplings zongzi (粽子) are triangle or cone shaped, can be filled with red bean paste, Chinese dates or cured meat depending on region. Glutinous rice dumplings are traditionally eaten during the Duanwu Festival. Other types of dumplings would be soup dumplings, commonly referred to as xiaolongbao (小籠包/小笼包).
Chinese cuisine includes sweet dumplings. Tangyuan are smaller dumplings made with glutinous rice flour and filled with sweet sesame, peanut, red bean paste. Tangyuan may also be served without a filling. Tangyuan are eaten on the 15th day of Chinese New Year, or the Lantern Festival.
See also: dim sum (點心) for descriptions of several other kinds of dumplings such as har gow, fun guo, siew mai, Cha siu bao, lo mai gai and crystal dumplings.
INDIAN CUISINE
Indian cuisine features several dishes which could be characterised as dumplings:
Gujhia (Hindi) is a sweet dumpling made with wheat flour, stuffed with khoya. Bhajia are also dumplings sometimes stuffed with veggies and fruits.
Fara (Hindi) is also famous in North India which is very similar to dumplings. It is made of wheat flour with stuffing of lentils and similar delicacy.
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 Maharastrians, Oriyas and South Indians.
Pitha (Bihari, Oriya, Bengali, Assamese) are stuffed savouries either made by steam or deep frying. A wide range of pithas are available in eastern and north eastern India.
Another dumpling popular in Western India and South India is the Modak (Marathi, Oriya) or Modhaka (Kannada) or Modagam (Tamil) or Sugiyan (Malayalam), Kudumu (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.
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.
Ada (Malayalam) is another South Indian dish from Kerala that is sweet. Scrapped coconut mixed with sugar or jaggery is enveloped between the spread rice-dough and steamed. Sweet version of Kozhakkattai is equally famous in Kerala.
Pidi (Malayalam) is another South Indian dish from Kerala that is usually eaten with chicken curry.
Samosa is another 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.
INDONESIAN CUISINE
Indonesian fish dumplings served in peanut sauce is called Siomay. Other types of dumplings are called Pangsit (wonton), steamed, boiled, or fried, and often is used as complement of bakmi ayam or chicken noodle. Indonesian dumplings were influenced and brought by Chinese immigrants to Indonesia.
FILIPINO CUISINE
Similar to Indonesia, the Chinese have brought dumplings to the Philippines since Pre-colonial times. It is also called Siomai which is made from ground pork, beef, shrimp, among others, combined with extenders like green peas, carrots and the like which is then wrapped in wonton wrappers. It is either steamed or fried and is usually dipped in soy sauce with calamansi juice.
JAPANESE CUISINE
Dango (団子) is a sweet dumpling made from rice flour, similar to mochi. Dango is eaten year-round, but the different varieties are traditionally eaten in given seasons. Three to four dango are often served on a skewer.
Gyōza (ギョーザ/餃子) is the Japanese version of the Chinese jiaozi.
KOREAN CUISINE
Korean dumplings are called "mandu" (만두). They are typically filled with a mixture of ingredients, including ground pork, kimchi, vegetables, cellophane noodles, but there are very many variations. Mandu can be steamed, fried, or boiled. The dumplings can also be used to make a soup called mandu guk (soup)(만둣국).
MONGOLIAN CUISINE
Buuz
Khuushuur
NEPALI CUISINE
In Nepal, steamed dumplings known as momos (or momo-cha) are a popular snack, often eaten as a full meal as well. They are similar to the Chinese jiaozi or the Central Asian manti. The dish is native to Tibet and was brought to Nepal by the Newar traders of Kathmandu who were trading goods with Tibet before the 1930s. Many different fillings, both meat based and vegetarian are common. Kathmandu Valley, a popular destination for momos, has with time developed its own essence for this food that differentiates it from its Tibetan counterpart.
Momos can be both fried and steamed. Momos are usually served with a dipping sauce normally consisting of tomatoes and chillies as the base ingredient, from which numerous variations can be made. Momo soup is a dish that has steamed momos immersed in a meat broth. Momos that are pan fried after steaming first are known as kothey momo, and steamed momos served in a hot sauce are called C-Momo in Nepal. Momos can also be prepared by directly deep frying without steaming first. Momos are one of the most items on the menus of Nepalese restaurants not only in Nepal but also around the world with significant Nepali populations like India, USA, UK, Australia and some Middle Eastern and European countries.
CARIBBEAN AND LATIN AMERICAN CUISINE
GENERAL
Empanadas, whose stuffing, manufacture and types are numerous and varied, differ from traditional dumplings in that they are deep fried or steamed and excess dough is not cut off.
CARIBBEAN CUISINE
Dumplings are either pan fried using a simple recipe including all-purpose flour, water, and salt made into a thick dough before frying on a pan until golden brown, or boiled in a soup. The fried version is usually served with breakfast codfish as a side.
BARBADIAN CUISINE
In Barbados, dumplings differ from those in other Caribbean islands in that they are slightly sweetened. The dumplings may either be of the flour or cornmeal variety. The dough is flavoured with spice, cinnamon and nutmeg. Dumplings are often added with Bajan soup where they are boiled. When found in Stew food, they dumplings are steamed along with ground provision, salted meat, plantain and other ingredients which is served with gravy.
JAMAICAN CUISINE
Dumplings come in three forms in Jamaica, fried, boiled, and roasted. All are made with flour, white or wheat, and the white-floured dumplings are often mixed with a bit of cornmeal. These foods are often served with a variety of dishes like ackee and saltfish, kidneys, liver salt mackerel, etc. and often taste better when refried. A refried dumpling is an already boiled dumpling left over from previous cooking that is fried, which gives it a slightly crispy outer layer and a tender middle. A purely fried white flour dumpling (also known as a "Johnny Cake") is golden brown and looks a lot like buñuelos, often substituting the boiled dumpling, but it is mostly consumed as part of breakfast. Fried dumplings can be made with or without sugar. When mixed with sugar, cornmeal and baking powder and fried, this variation is called festival. This delicious variation goes well when served with fried fish, or any other traditional Jamaican home food.
It derived from the Akan cuisine of Bofrot, with the exclusion of vanilla and yeast. For Jamaican dumplings, however, sugar and butter is optional as there are various ways to make it in Jamaica.
BRAZILIAN CUISINE
In Brazil, there are pastels, coxinhas, and bolinhas de carne which are fried dumplings filled with chicken, pork or beef mixed with olives, onions and spices. It is common to eat these on the beach or after work with fruit smoothies, beer, or fruity alcoholic drinks known as batidas.
CHILEAN CUISINE
In Chile, there are pantrucas, a type of flat, elongated irregular dumplings flavoured with fresh parsley and served in soup.
PERUVIAN CUISINE
"Papas Rellenas" or stuffed potatoes consist of a handful of mashed potatoes (without the milk and butter) flattened in the palm of the hand and stuffed with a savoury combination of ingredients. The stuffing usually consists of sautéed meat (could be beef, pork or chicken), onions and garlic. They are all seasoned with cumin, aji, raisins, peanuts, olives and sliced or chopped hard boiled eggs. After stuffing a ball is formed, rolled over flour and deep fried in hot oil. The stuffed potatoes are usually accompanied by onion sauce consisting of sliced onions, lime juice, olive oil, salt, pepper and slices of fresh peppers. The same dish may also be made with seafood. In some countries, yuca purée is used as the starch component of these Latin American dumplings.
PUERTO RICAN CUISINE
In Puerto Rico, dumplings are made of grated tubers such as yuca and malanga with added calabaza, unripe bananas and plantains mixed with flour. This dumplings are a traditional part in Puerto Rican style pigeon pea soup. Olive oil and annatto are usually added and help the mix from turning brown. The dumplings are formed into small balls and are first cooked in olive oil before boiling. Once the dumplings are crispy on the outside, they are then boiled with added ingredients.
Another dumpling that originated in Puerto Rico is the pasteles, a dumpling made of grated root vegetables, squash, plantains, and unripe bananas. The masa is then mixed with milk and annatto oil, and they are stuffed with stewed pork, chick peas, olives, capers and raisins. They are then placed on a banana leaf, tied and then boiled. The origin of pasteles leads back to Natives on the island of Borikén. Pasteles are popular in the Dominican Republic, Hawaii, Trinidad and lately seen in Cuban cuisine.
EUROPEAN CUISINE
BRITISH AND IRISH CUISINE
Savoury dumplings made from balls of dough are part of traditional British and Irish cuisine. Traditionally dumplings are made from twice the weight of self raising flour to suet, bound together by cold water to form a dough and seasoned with salt and pepper. Balls of this dough are dropped into a bubbling pot of stew or soup, or into a casserole. They sit, partly submerged in the stew, and expand as they are half-boiled half-steamed for ten minutes or so. The cooked dumplings are airy on the inside and moist on the outside. The dough may be flavoured with herbs, or it may have cheese pressed into its centre.
After beef stew is finished, a pudding can be created by topping the dumplings and gravy with sugar.[citation needed]
The Norfolk dumpling is not made with fat, but from flour and a raising agent.[8] Cotswold dumplings call for the addition of breadcrumbs and cheese, and the balls of dough may be rolled in breadcrumbs and fried, rather than cooked in a soup or stew.[9] Vegetarian dumplings can be made with vegetable suet, a type of shredded vegetable fat. When sweetened with dried fruit and spices, dumplings can be boiled in water to make a dessert. In Scotland, this is called a clootie dumpling, after the cloth.
CENTRAL EUROPEAN CUISINE
Germany, Hungary, Austria, Czech Republic and Slovakia boast a large variety of dumplings, both sweet and savoury. A dumpling is called Kloß in Northern Germany, Knödel, Nockerl or Knöpfle in Southern Germany and Austria. These are flour dumplings, the most common dumplings, thin or thick, made with eggs and semolina flour, boiled in water. Meat dumplings (called Klopse or Klöpse in North-Eastern Germany, Knöpfle and Nocken in Southern Germany) contain meat or liver. Liver dumplings are frequent additions to soup. Thüringer Klöße are made from raw or boiled potatoes, or a mixture of both, and are often filled with croutons. Bread dumplings are made with white bread and are sometimes shaped like a loaf of bread, and boiled in a napkin, in which case they are known as napkin dumplings (Serviettenknödel).
Maultaschen are a Swabian (Baden-Württemberg) specialty food, consisting of an outer layer of pasta dough with a filling traditionally made of sausage meat, spinach, bread crumbs and onions and flavored with various spices. Similar in appearance to Italian ravioli, Maultaschen are usually larger, however, each Maultasche being about 8–12 cm across.
he only potato dumpling museum in the world, the Thüringer Kloßmuseum, is located in Germany, in the municipality of Heichelheim near Weimar.Halušky are a traditional variety of dumplings cooked in the Central and Eastern European cuisines (Czech Republic, Hungary, Poland, Romania, Serbia, Slovakia, and Ukraine). These aresmall lumps cut from a thick flour and egg batter and dropped into boiling water, similar to the German Spätzle, Knöpfle, or Knödel.
In Hungary, these dumplings are called galuska or nokedli. Sweet varieties called gombóc are made with flour and potato dough, which is wrapped around whole plums or apricots, and then boiled and rolled in hot buttered bread crumbs. Shlishkes or "Krumplinudli" are small boiled potato dumplings made from the same potato dough as the sweet plum dumplings, also rolled in hot buttered bread crumbs.
Bryndzové halušky, considered the Slovak national dish, are small potato dumplings without a filling, served with salty sheep's cheese on top. The same dumplings are also used to create a similar dish, strapačky. Also available are their related stuffed version called pirohy, usually filled with bryndza (bryndzové pirohy), quark cheese, potatoes, onions, cabbage, mushrooms, or meat.
In Czech cuisine dumplings have two main forms:
Knödel is called in Czech knedlík and in Slovakia knedliček. It can be either houskový (bread) or bramborový (potato) knödel. These dumplings are boiled in loaf shape and then cut in slices and are part of many Czech national dishes such as Vepřo knedlo zelo or Svíčková na smetaně.
Ovocné knedlíky (ball-shaped knedle) filled in with fruit: plums, strawberry, blueberry etc. Meal is completed on plate with grated quark, melted butter and powder sugar.
Idrijski žlikrofi are Slovenian dumplings, regionally located in the town of Idrija. They are made from dough with potato filling and have a characteristic form of a hat. Žlikrofi are made by a traditional recipe from the 19th century, but the source of the recipe is unknown due to lack of historical sources. The dish may be served as a starter or a side dish to meat based dishes. Žlikrofi were the first Slovenian food to be classified as a Traditional speciality guaranteed dish.
EASTERN EUROPEAN CUISINE
Pierogi of Poland and varenyky of Ukraine, Russia and Belarus are ravioli-like crescent-shaped dumplings filled with savoury or sweet filling. Varenyky are usually boiled or steamed. Pierogi are often fried after boiling.
"Little ears", variously called uszka in Poland, ushki (ушки) in Russia, vushka (вушка) in Ukraine, and vushki (вушкі) in Belarus, are folded ring-shaped dumplings similar in shape to Italian tortellini or Jewish kreplach. They are stuffed with meat or mushrooms and traditionally served in borshch or clear soup. In Romania, "little ears" (Romanian: urechiuşe) are also served in dumpling soup (supă de găluşte)
Kluski are a different variety of Polish dumplings.
Lithuanian dough dumplings are called koldūnai and virtiniai. Usually they are filled with meat or curd. One of the varieties is called Šaltanosiai and is made with blueberry filling. There are also potato dumplings called cepelinai or didžkukuliai, filled with meat or curd inside, served with soured cream. A similar dish exists in Belarus that is called klyocki (клёцкi).
Russian pelmeni are smaller than varenyky and made only of minced meat with addition of onions and spices. Sometimes the meat used is only beef, in other recipes is a mixture of beef with pork and/or mutton. Pelmeni should be juicy inside. They are unrelated to the pasta with which they are sometimes compared as it is a savoury main dish. They are usually boiled in water with spices and salt, or in meat bouillon, sometimes fried before serving. They are often served with plenty of sour cream.
An important difference between pelmeni, varenyky, and pierogi is the thickness of the dough shell—in pelmeni this is as thin as possible, and the proportion of filling to dough is usually higher.[11] Pelmeni are never served with a sweet filling, which distinguishes them from varenyky and pierogi, which sometimes are. Also, the fillings in pelmeni are usually raw, while the fillings of vareniki and pierogi are typically precooked.
The word pelmeni is derived from pel'n'an' (пельнянь) – literally "ear bread" in the native Finno-Ugric Komi, Udmurt, and Mansi languages. It is unclear when pelmeni entered the cuisines of the indigenous Siberian people and when they first appeared in Russian cuisine. One theory suggests pelmeni, or stuffed boiled dumplings in general, originated in Siberia, possibly a simplified adaptation of the Chinese Wonton (in some dialect is called Bāomiàn "包面"). Pelmeni are particularly good means of quickly preserving meat during long Siberian winter, especially eliminating the need to feed livestock during the long winter months.
The main difference between pelmeni and momos is their size—a typical pelmeni is about 2 to 3 centimetres (0.79 to 1.18 in) in diameter, whereas momos are often at least twice that size.
In Siberia, especially popular with the Buryat peoples are steamed dumplings called pozi (buuz in Mongolian, from Chinese: 包子; pinyin: bāozi). They are usually made with an unleavened dough, but are often encountered leavened. The traditional filling is meat, but the kind of meat and how it is processed varies. In Mongolia, mutton is favored, and is chopped rather than ground; pork and beef mixes are more popular in Russia.
Manti, samsa, chiburekki, and belyashi are all popular imported dumplings.
ITALIAN CUISINE
Ravioli and tortellini fit the basic definition of a dumpling: these are pockets of pasta enclosing various fillings (cheese, mushrooms, spinach, seafood, or meat). Instead of being made from a ball of dough, the dough is rolled flat, cut into a shape, filled with other ingredients, and then the dough is closed around the filling.
Gnocchi (Spanish: ñoquis, widely adopted in Argentina, Portuguese: nhoque, Slovene: Njoki) is a different kind of Italian dumpling. The word gnocchi literally means "lumps", and they are rolled and shaped from a mixture of egg with potato, semolina, flour, or ricotta cheese (with or without spinach). The lumps are boiled in water and served with melted butter, grated cheese, or other pasta sauces.
SCANDINAVIAN CUISINE
NORWAY
In Norway, dumplings have a vast variety of names, as the dialects differ substantially. Names include potetball, klubb, kløbb, raspeball, komle, kumle, kompe, kumpe, kodla, kudle, klot, kams, ball, baill, komperdøse, kumperdøse, kompadøs, ruter, ruta, raskekako, risk, klotremat, krumme and kromme. They are usually made from potatoes and various types of flour, and then boiled. Occasionally they are filled with bacon. In some areas it is common to serve the dumplings with syrup.
SWEDEN
In Sweden, potato dumplings of originally German origin[14] have several regional names, mainly depending on the type of flour used. When the potato is mixed with wheat flour, which is more common in southern Sweden, it is called kroppkaka. In Blekinge[15] and parts of the island of Öland, it is traditionally made from grated raw potato, which makes it greyish in colour, while on Gotland and in Småland it is predominantly made from mashed boiled potato, and is thus whiter in colour. The kroppkaka is usually filled with diced, smoked bacon and chopped, raw onion, and is often spiced with allspice.
When the potato is mixed with barley flour, which is traditional in northern Sweden, it is known as palt in Lapland, Västerbotten and Norrbotten, and as kams in Jämtland, Ångermanland and Medelpad. Originally, palt was eaten all over Sweden and was made from barley or rye flour alone, but during the 19th century, when potato was added and wheat became more common and inexpensive, the northern recipes retained the original name, while kroppkaka, which had always been the name used on Öland for the flour dumpling, became the name for the variant in southern Sweden.
Palt and kams is usually filled with diced, unsmoked bacon. However, sometimes fried bacon is served on the side of unfilled palt or kams, which then is known as flatpalt or flatkams, as the lack of filling makes it flatter. The most well-known palt variant is the Pitepalt from Piteå. In Dalarna, where the dish is known as klabbe, it is still made without potatoes and is never filled. Klabbe is instead served with diced bacon on the side.
A variant of palt is blodpalt, where pig, beef or reindeer blood is mixed into the dough. Other palt variants are leverpalt, with minced liver added to the dough, and njurpalt, with diced kidney mixed into the bacon filling. Blodpalt also existed across the country originally, and has been found in iron age graves in Halland.
The filled kroppkaka, palt or kams ball - as well as the flatter, unfilled flatpalt, flatkams and klabbe - is dropped into boiling salted water and cooked until it floats. It is traditionally served warm with melted butter and lingonberry jam, although in some parts of southern Sweden the melted butter is replaced by half cream (a mix of milk and cream) or a warm milk sauce, and in parts of northern Sweden the butter is replaced by a warm milk sauce spiced with messmör. Leftover kroppkaka is often served halved and fried.
Unfilled flour dumplings for use in soup are called klimp if the flour is wheat, but mjölpalt if the flour is barley or rye.
MIDDLE EASTERN CUISINE
ARABIC CUISINE
Asida
Kibbeh
Qatayef
Shishbarak
CAUCASIAN CUISINE
Meat-filled manti in Armenia are typically served with yogurt or sour cream, accompanied by clear soup. Mantapour is an Armenian beef soup with manta.
Boraki (Armenian: Բորակի) are a kind of Armenian fried dumplings. The main distinction of boraki is that the minced meat is pre-fried, the boraki are formed as small cylinders with an open top, the cylinders are lightly boiled in broth and then fried. Boraki are served garnished with yogurt and chopped garlic.
Dushbara (Azerbaijan: Düşbərə) is an Azeri soup with tiny lamb-filled dumplings.
Khinkali (Georgian: ხინკალი) are Georgian dumplings usually filled with spiced meat. herbs (usually coriander), onions, and garlic. Mushrooms, potatoes, or cheese may be used in place of meat. The khinkali is typically consumed first by sucking the juices while taking the first bite, in order to prevent the dumpling from bursting. The towns of Dusheti, Pasanauri and Mtskheta are particularly famous for their khinkali.
Mataz are dumplings in Circassian and some other Caucasian cuisines, closely related to manti. They typically consist of a spiced meat mixture, usually lamb or ground beef, with greens and onions, put in a dough wrapper, either boiled or steamed. Mushrooms, potatoes, or cheese may be used in place of meat.
JEWISH CUISINE
Kreplach
Kubbeh
Matzah ball
Knish
TURKISH CUISINE
Manti
WIKIPEDIA
East-German postcard by VEB Progress Film-Vertrieb, Berlin, no. 128/69, 1969. Photo: Unifrance-Film.
French actor of Spanish origin Louis de Funès (1914-1983) was one of the giants of French comedy alongside André Bourvil and Fernandel. In many of his over 130 films, he portrayed a humorously excitable, cranky man with a propensity to hyperactivity, bad faith, and uncontrolled fits of anger. Along with his short height (1.63 m) and his facial contortions, this hyperactivity produced a highly comic effect, especially opposite Bourvil, who always played calm, slightly naive, good-humored men.
Louis de Funès (French pronunciation: [lwi də fynɛs]) was born Louis Germain David de Funès de Galarza in Courbevoie, France in 1914. His father, Carlos Luis de Funès de Galarza had been a lawyer in Seville, Spain, but became a diamond cutter upon arriving in France. His mother, Leonor Soto Reguera was of Spanish and Portuguese extraction. Since the couple's families opposed their marriage, they settled in France in 1904. Known to friends and intimates as ‘Fufu’, the young De Funès was fond of drawing and piano playing and spoke French, Spanish, and English well. He studied at the prestigious Lycée Condorcet in Paris. He showed a penchant for tomfoolery, something which caused him trouble at school and later made it hard for him to hold down a job. He became a pianist, working mostly as a jazz pianist at Pigalle, the famous red-light district. There he made his customers laugh each time he made a grimace. He studied acting for one year at the Simon acting school. It proved to be a waste of time except for his meeting with actor Daniel Gélin, who would become a close friend. In 1936, he married Germaine Louise Elodie Carroyer with whom he had a son, Daniel (1937). In 1942, they divorced. During the occupation of Paris in the Second World War, he continued his piano studies at a music school, where he fell in love with a secretary, Jeanne Barthelémy de Maupassant, a grandniece of the famous author Guy de Maupassant. They married in 1943 and remained together for forty years until De Funès' death in 1983. The pair had two sons: Patrick (1944) and Olivier (1947). Patrick became a doctor who practiced in Saint-Germain en Laye. Olivier was an actor for a while, known for the son roles in his father's films, including Le Grand Restaurant/The Big Restaurant (Jacques Besnard, 1966), Fantômas se déchaine/Fantomas Strikes Back (André Hunebelle, 1965) starring Jean Marais, Les Grandes Vacances/The Big Vacation (Jean Girault, 1967), and Hibernatus (Edouard Molinaro, 1969) with Claude Gensac as De Funès’ wife, a role she played in many of his films. Olivier later worked as an aviator for Air France Europe.
Through the early 1940s, Louis de Funès continued playing piano at clubs, thinking there wasn't much call for a short, balding, skinny actor. His wife and Daniel Gélin encouraged him to overcome his fear of rejection. De Funès began his show business career in the theatre, where he enjoyed moderate success. At the age of 31, thanks to his contact with Daniel Gélin, he made his film debut with an uncredited bit part as a porter in La Tentation de Barbizon/The Temptation of Barbizon (1945, Jean Stelli) starring Simone Renant. For the next ten years, de Funès would appear in fifty films, but always in minor roles, usually as an extra, scarcely noticed by the audience. Sometimes he had a supporting part such as in the Fernandel comedy Boniface somnambule/The Sleepwalker (Maurice Labro, 1951) and the comedy-drama La vie d'un honnête homme/The Virtuous Scoundrel (Sacha Guitry, 1953) starring Michel Simon. In the meanwhile, he pursued a theatrical career. Even after he attained the status of a film star, he continued to play theatre. His stage career culminated in a magnificent performance in the play Oscar, a role which he would later reprise in the film version of 1967. During this period, De Funès developed a pattern of daily activities: in the morning he did dubbing for recognized artists such as Renato Rascel and the Italian comic Totò, during the afternoon he worked in film, and in the theater in the evening. A break came when he appeared as the black-market pork butcher Jambier (another small role) in the well-known WWII comedy, La Traversée de Paris/Four Bags Full (Claude Autant-Lara, 1956) starring Jean Gabin and Bourvil. In his next film, the mediocre comedy Comme un cheveu sur la soupe/Crazy in the Noodle (Maurice Régamey, 1957), De Funès finally played the leading role. More interesting was Ni vu, ni connu/Neither Seen Nor Recognized (Yves Robert, 1958). He achieved stardom with the comedy Pouic-Pouic (Jean Girault, 1963) opposite Mireille Darc. This successful film guaranteed De Funès top billing in all of his subsequent films.
Between 1964 and 1979, Louis de Funès topped France's box office of the year's most successful films seven times. At the age of 49, De Funès unexpectedly became a superstar with the international success of two films. Fantômas (André Hunebelle, 1964) was France's own answer to the James Bond frenzy and lead to a trilogy co-starring Jean Marais and Mylène Demongeot. The second success was the crime comedy Le gendarme de Saint-Tropez/The Gendarme of St. Tropez (Jean Girault, 1964) with Michel Galabru. After their first successful collaboration on Pouic-Pouic, director Girault had perceived De Funès as the ideal actor to play the part of the accident-prone gendarme. The film led to a series of six 'Gendarme' films. De Funès's collaboration with director Gérard Oury produced a memorable tandem of de Funès with Bourvil, another great comic actor, in Le Corniaud/The Sucker (Gérard Oury, 1964). The successful partnership was repeated two years later in La Grande Vadrouille/Don't Look Now - We're Being Shot At (Gérard Oury, 1966), one of the most successful and the largest grossing film ever made in France, drawing an audience of 17,27 million. It remains his greatest success. Oury envisaged a further reunion of the two comics in his historical comedy La Folie des grandeurs/Delusions of Grandeur (Gérard Oury, 1970), but Bourvil's death in 1970 led to the unlikely pairing of de Funès with Yves Montand in this film. Very successful, even in the USA, was Les aventures de Rabbi Jacob/The Mad Adventures of Rabbi Jacob (Gérard Oury, 1973) with Suzy Delair. De Funès played a bigoted Frenchman who finds himself forced to impersonate a popular rabbi while on the run from a group of assassins. In 1975, Oury had scheduled to make Le Crocodile/The Crocodile with De Funès as a South American dictator, but in March 1975, the actor was hospitalised for heart problems and was forced to take a rest from acting. The Crocodile project was canceled.
After his recovery, Louis de Funès collaborated with Claude Zidi, in a departure from his usual image. Zidi wrote for him L'aile ou la cuisse/The Wing and the Thigh (Claude Zidi, 1976), opposite Coluche as his son. He played a well-known gourmet and publisher of a famous restaurant guide, who is waging a war against a fast-food entrepreneur. It was a new character full of nuances and frankness and arguably the best of his roles. In 1980, De Funès realised a long-standing dream to make a film version of Molière's play, L'Avare/The Miser (Louis de Funès, Jean Girault, 1980). In 1982, De Funès made his final film, Le Gendarme et les gendarmettes/Never Play Clever Again (Tony Aboyantz, Jean Girault, 1982). Unlike the characters he played, de Funès was said to be a very shy person in real life. He became a knight of France's Légion d'honneur in 1973. He resided in the Château de Clermont, a 17th-century monument, located in the commune of Le Cellier, which is situated near Nantes in France. In his later years, he suffered from a heart condition after having suffered a heart attack caused by straining himself too much with his stage antics. Louis de Funès died of a massive stroke in 1983, a few months after making Le Gendarme et les gendarmettes. He was laid to rest in the Cimetière du Cellier, the cemetery situated in the grounds of the château. Films de France: “Although fame was a long time coming, Louis de Funès is regarded today as not just a great comic actor with an unfaltering ability to make his audience laugh, but practically an institution in his own right. His many films bear testimony to the extent of his comic genius and demonstrate the tragedy that he never earned the international recognition that he certainly deserved.”
Sources: Steve Shelokhonov (IMDb), Films de France, Wikipedia, and IMDb.
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Dumplings are a food that consists of small pieces of dough wrapped around a filling. They can be based on flour, potatoes or bread, and may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may be sweet or savoury. They can be eaten by themselves, in soups or stews, with gravy, or in any other way. While some dumplings resemble solid water-boiled doughs, such as gnocchi, others such as wontons or ravioli feature a wrapping of dough around a filling.
AFRICAN CUISINE
Banku and kenkey fit the definition of a dumpling in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal dough. Banku are boiled while kenkey are partly boiled then finished by steaming in banana leaves.
Fufu may be described as a dumpling although in actual sense, it is not. Fufu is made by pounding boiled cassava (common in Ghana) or yam (common in Nigeria) in a wooden mortar with a wooden pestle. Plantain or cocoyam may be added. There are several other versions of fufu in Africa and the Caribbean. There have been other versions of fufu which will fit better into the definition of dumplings. These are mostly common outside Africa where they originate. It is made by steaming cassava and plantain/cocoyam flour into thick starchy balls.
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 are dumplings found in South Africa. They 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.
South Africa has another kind of dumpling known as melkkos. These dumplings are formed by putting milk, one teaspoon at a time, into a dry flour mixture. The flour clings to the milk and forms dumplings, which are then boiled in a mixture of milk and butter. They are served hot and sprinkled with cinnamon sugar.
AMERICAN CUISINE
Several types of dumplings are popular in the United States. Bite-sized, hand-torn pieces of dough are cooked in boiling chicken broth along with a variety of vegetables to make the dish chicken and dumplings which is served as a thick soup. Chicken and dumplings is a popular comfort food in the Southern and Midwestern U.S.
Dumplings are often used as part of the regionally popular Burgoo stew.
The baked dumpling is popular in American cuisine. These sweet dumplings are made by wrapping fruit, frequently a whole tart apple, in pastry, then baking until the pastry is browned and the filling is tender. As an alternative to simply baking them, these dumplings are surrounded by a sweet sauce in the baking dish, and may be basted during cooking. Popular flavours for apple dumplings include brown sugar, caramel, or cinnamon sauces.
Boiled dumplings are made from flour to form a dough. A pot of boiling chicken or turkey broth is used to cook this dough. The thickness and the size of the dumplings is at the cook's discretion. The size does not affect the taste but the thickness does. It is optional to serve with the meat in the dish or on the side.
Dumplings can be made with eggs, milk, baking powder or even yeast, or just from flour and water. Rolled dumplings are rolled thin and cut into small pieces for cooking, while dropped dumplings are formed into small balls.
Tortilla dumplings are made by adding tortillas and fillings to a boiling pot of stock. Popular varieties of Southern dumplings include chicken dumplings, turkey dumplings, strawberry dumplings, apple dumplings, ham dumplings, and even butter-bean dumplings.
ASIAN CUISINE
CENTRAL ASIAN CUISINE
Manti (also manty or mantu) is a steamed dumpling in Central Asian and Chinese Islamic cuisine. It contains a mixture of ground lamb (or beef) spiced with black pepper, enclosed in a dough wrapper. Manti are cooked in a multi-level steamer (mantovarka) and served topped with butter, yogurt, sour cream, or onion sauce. These dumplings are popular throughout Central Asia, including Afghanistan, Kazakhstan, Kyrgyzstan, Tajikistan, Uzbekistan, Xinjiang region of China and India.
Chuchvara is a very small boiled dumpling typical of Uzbek and Tajik cuisine. Made of unleavened dough squares filled with meat, it is similar to the Russian pelmeni and the Chinese wonton, but in observance of the Islamic dietary rules, the meat filling is without pork. Chuchvara can be served in a clear soup or on their own, with vinegar or sauce based on finely chopped greens, tomatoes and hot peppers. Another popular way of serving chuchvara is topped with suzma (strained qatiq) or with smetana (sour cream), Russian-style.
CHINESE CUISINE
A common legend goes that dumplings were first invented in the era of the Three Kingdoms, around 225 AD. Zhuge Liang, a general and minister of Shu Han, dammed up a poison marsh on his southern campaign against the Nanman with dumplings instead of the heads that the Nanman used.The jiaozi (Chinese: 餃子/饺子) is a common Chinese dumpling which generally consists of minced meat and finely chopped vegetables wrapped into a piece of dough skin. The skin can be either thin and elastic or thicker. Popular meat fillings include ground meat (usually pork, but can instead be beef or chicken), shrimp, and even fish. Popular mixtures include pork with Chinese cabbage, pork with garlic chives, pork and shrimp with vegetables, pork with spring onion, garlic chives with scrambled eggs. Filling mixtures vary depending on personal tastes and region. Jiaozi are usually boiled, steamed or fried and continue to be a traditional dish eaten on Chinese New Year's Eve, the evening before Chinese New Year, and special family reunions. Particularly, in Northern China, people generally eat dumpling on the Winter Solstice (December 22 of each year), a custom signifying a warm winter. Extended family members may gather together to make dumplings, and it is also eaten for farewell to family members or friends. In Northern China, dumplings are commonly eaten with a dipping sauce made of vinegar and chili oil or paste, and occasionally with some soy sauce added in.
If dumplings are laid flatly on a pan, first steamed with a lid on and with a thin layer of water, then fried in oil after the water has been evaporated, they are called guotie (鍋貼/锅贴, sometimes called "potstickers"), as the Maillard reaction occurring on the bottom of the dumplings makes the skin crispy and brown. The same dumplings are called jiaozi if they are just steamed.
The wonton (雲呑/餛飩) is another kind of dumpling. It is typically boiled in a light broth or soup and made with a meatier filling. The skin wrapping for wontons is different—thinner and less elastic—than that used for jiaozi[citation needed]. Wontons are more popular in Southern China (Shanghai, Guangdong, Hong Kong etc.) whereas in Northern China, jiaozi are more popular. Jiaozi, wonton and potstickers are all wrapped differently.
Another type of Chinese dumpling is made with glutinous rice. Usually, the glutinous rice dumplings zongzi (粽子) are triangle or cone shaped, can be filled with red bean paste, Chinese dates or cured meat depending on region. Glutinous rice dumplings are traditionally eaten during the Duanwu Festival. Other types of dumplings would be soup dumplings, commonly referred to as xiaolongbao (小籠包/小笼包).
Chinese cuisine includes sweet dumplings. Tangyuan are smaller dumplings made with glutinous rice flour and filled with sweet sesame, peanut, red bean paste. Tangyuan may also be served without a filling. Tangyuan are eaten on the 15th day of Chinese New Year, or the Lantern Festival.
See also: dim sum (點心) for descriptions of several other kinds of dumplings such as har gow, fun guo, siew mai, Cha siu bao, lo mai gai and crystal dumplings.
INDIAN CUISINE
Indian cuisine features several dishes which could be characterised as dumplings:
Gujhia (Hindi) is a sweet dumpling made with wheat flour, stuffed with khoya. Bhajia are also dumplings sometimes stuffed with veggies and fruits.
Fara (Hindi) is also famous in North India which is very similar to dumplings. It is made of wheat flour with stuffing of lentils and similar delicacy.
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 Maharastrians, Oriyas and South Indians.
Pitha (Bihari, Oriya, Bengali, Assamese) are stuffed savouries either made by steam or deep frying. A wide range of pithas are available in eastern and north eastern India.
Another dumpling popular in Western India and South India is the Modak (Marathi, Oriya) or Modhaka (Kannada) or Modagam (Tamil) or Sugiyan (Malayalam), Kudumu (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.
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.
Ada (Malayalam) is another South Indian dish from Kerala that is sweet. Scrapped coconut mixed with sugar or jaggery is enveloped between the spread rice-dough and steamed. Sweet version of Kozhakkattai is equally famous in Kerala.
Pidi (Malayalam) is another South Indian dish from Kerala that is usually eaten with chicken curry.
Samosa is another 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.
INDONESIAN CUISINE
Indonesian fish dumplings served in peanut sauce is called Siomay. Other types of dumplings are called Pangsit (wonton), steamed, boiled, or fried, and often is used as complement of bakmi ayam or chicken noodle. Indonesian dumplings were influenced and brought by Chinese immigrants to Indonesia.
FILIPINO CUISINE
Similar to Indonesia, the Chinese have brought dumplings to the Philippines since Pre-colonial times. It is also called Siomai which is made from ground pork, beef, shrimp, among others, combined with extenders like green peas, carrots and the like which is then wrapped in wonton wrappers. It is either steamed or fried and is usually dipped in soy sauce with calamansi juice.
JAPANESE CUISINE
Dango (団子) is a sweet dumpling made from rice flour, similar to mochi. Dango is eaten year-round, but the different varieties are traditionally eaten in given seasons. Three to four dango are often served on a skewer.
Gyōza (ギョーザ/餃子) is the Japanese version of the Chinese jiaozi.
KOREAN CUISINE
Korean dumplings are called "mandu" (만두). They are typically filled with a mixture of ingredients, including ground pork, kimchi, vegetables, cellophane noodles, but there are very many variations. Mandu can be steamed, fried, or boiled. The dumplings can also be used to make a soup called mandu guk (soup)(만둣국).
MONGOLIAN CUISINE
Buuz
Khuushuur
NEPALI CUISINE
In Nepal, steamed dumplings known as momos (or momo-cha) are a popular snack, often eaten as a full meal as well. They are similar to the Chinese jiaozi or the Central Asian manti. The dish is native to Tibet and was brought to Nepal by the Newar traders of Kathmandu who were trading goods with Tibet before the 1930s. Many different fillings, both meat based and vegetarian are common. Kathmandu Valley, a popular destination for momos, has with time developed its own essence for this food that differentiates it from its Tibetan counterpart.
Momos can be both fried and steamed. Momos are usually served with a dipping sauce normally consisting of tomatoes and chillies as the base ingredient, from which numerous variations can be made. Momo soup is a dish that has steamed momos immersed in a meat broth. Momos that are pan fried after steaming first are known as kothey momo, and steamed momos served in a hot sauce are called C-Momo in Nepal. Momos can also be prepared by directly deep frying without steaming first. Momos are one of the most items on the menus of Nepalese restaurants not only in Nepal but also around the world with significant Nepali populations like India, USA, UK, Australia and some Middle Eastern and European countries.
CARIBBEAN AND LATIN AMERICAN CUISINE
GENERAL
Empanadas, whose stuffing, manufacture and types are numerous and varied, differ from traditional dumplings in that they are deep fried or steamed and excess dough is not cut off.
CARIBBEAN CUISINE
Dumplings are either pan fried using a simple recipe including all-purpose flour, water, and salt made into a thick dough before frying on a pan until golden brown, or boiled in a soup. The fried version is usually served with breakfast codfish as a side.
BARBADIAN CUISINE
In Barbados, dumplings differ from those in other Caribbean islands in that they are slightly sweetened. The dumplings may either be of the flour or cornmeal variety. The dough is flavoured with spice, cinnamon and nutmeg. Dumplings are often added with Bajan soup where they are boiled. When found in Stew food, they dumplings are steamed along with ground provision, salted meat, plantain and other ingredients which is served with gravy.
JAMAICAN CUISINE
Dumplings come in three forms in Jamaica, fried, boiled, and roasted. All are made with flour, white or wheat, and the white-floured dumplings are often mixed with a bit of cornmeal. These foods are often served with a variety of dishes like ackee and saltfish, kidneys, liver salt mackerel, etc. and often taste better when refried. A refried dumpling is an already boiled dumpling left over from previous cooking that is fried, which gives it a slightly crispy outer layer and a tender middle. A purely fried white flour dumpling (also known as a "Johnny Cake") is golden brown and looks a lot like buñuelos, often substituting the boiled dumpling, but it is mostly consumed as part of breakfast. Fried dumplings can be made with or without sugar. When mixed with sugar, cornmeal and baking powder and fried, this variation is called festival. This delicious variation goes well when served with fried fish, or any other traditional Jamaican home food.
It derived from the Akan cuisine of Bofrot, with the exclusion of vanilla and yeast. For Jamaican dumplings, however, sugar and butter is optional as there are various ways to make it in Jamaica.
BRAZILIAN CUISINE
In Brazil, there are pastels, coxinhas, and bolinhas de carne which are fried dumplings filled with chicken, pork or beef mixed with olives, onions and spices. It is common to eat these on the beach or after work with fruit smoothies, beer, or fruity alcoholic drinks known as batidas.
CHILEAN CUISINE
In Chile, there are pantrucas, a type of flat, elongated irregular dumplings flavoured with fresh parsley and served in soup.
PERUVIAN CUISINE
"Papas Rellenas" or stuffed potatoes consist of a handful of mashed potatoes (without the milk and butter) flattened in the palm of the hand and stuffed with a savoury combination of ingredients. The stuffing usually consists of sautéed meat (could be beef, pork or chicken), onions and garlic. They are all seasoned with cumin, aji, raisins, peanuts, olives and sliced or chopped hard boiled eggs. After stuffing a ball is formed, rolled over flour and deep fried in hot oil. The stuffed potatoes are usually accompanied by onion sauce consisting of sliced onions, lime juice, olive oil, salt, pepper and slices of fresh peppers. The same dish may also be made with seafood. In some countries, yuca purée is used as the starch component of these Latin American dumplings.
PUERTO RICAN CUISINE
In Puerto Rico, dumplings are made of grated tubers such as yuca and malanga with added calabaza, unripe bananas and plantains mixed with flour. This dumplings are a traditional part in Puerto Rican style pigeon pea soup. Olive oil and annatto are usually added and help the mix from turning brown. The dumplings are formed into small balls and are first cooked in olive oil before boiling. Once the dumplings are crispy on the outside, they are then boiled with added ingredients.
Another dumpling that originated in Puerto Rico is the pasteles, a dumpling made of grated root vegetables, squash, plantains, and unripe bananas. The masa is then mixed with milk and annatto oil, and they are stuffed with stewed pork, chick peas, olives, capers and raisins. They are then placed on a banana leaf, tied and then boiled. The origin of pasteles leads back to Natives on the island of Borikén. Pasteles are popular in the Dominican Republic, Hawaii, Trinidad and lately seen in Cuban cuisine.
EUROPEAN CUISINE
BRITISH AND IRISH CUISINE
Savoury dumplings made from balls of dough are part of traditional British and Irish cuisine. Traditionally dumplings are made from twice the weight of self raising flour to suet, bound together by cold water to form a dough and seasoned with salt and pepper. Balls of this dough are dropped into a bubbling pot of stew or soup, or into a casserole. They sit, partly submerged in the stew, and expand as they are half-boiled half-steamed for ten minutes or so. The cooked dumplings are airy on the inside and moist on the outside. The dough may be flavoured with herbs, or it may have cheese pressed into its centre.
After beef stew is finished, a pudding can be created by topping the dumplings and gravy with sugar.[citation needed]
The Norfolk dumpling is not made with fat, but from flour and a raising agent.[8] Cotswold dumplings call for the addition of breadcrumbs and cheese, and the balls of dough may be rolled in breadcrumbs and fried, rather than cooked in a soup or stew.[9] Vegetarian dumplings can be made with vegetable suet, a type of shredded vegetable fat. When sweetened with dried fruit and spices, dumplings can be boiled in water to make a dessert. In Scotland, this is called a clootie dumpling, after the cloth.
CENTRAL EUROPEAN CUISINE
Germany, Hungary, Austria, Czech Republic and Slovakia boast a large variety of dumplings, both sweet and savoury. A dumpling is called Kloß in Northern Germany, Knödel, Nockerl or Knöpfle in Southern Germany and Austria. These are flour dumplings, the most common dumplings, thin or thick, made with eggs and semolina flour, boiled in water. Meat dumplings (called Klopse or Klöpse in North-Eastern Germany, Knöpfle and Nocken in Southern Germany) contain meat or liver. Liver dumplings are frequent additions to soup. Thüringer Klöße are made from raw or boiled potatoes, or a mixture of both, and are often filled with croutons. Bread dumplings are made with white bread and are sometimes shaped like a loaf of bread, and boiled in a napkin, in which case they are known as napkin dumplings (Serviettenknödel).
Maultaschen are a Swabian (Baden-Württemberg) specialty food, consisting of an outer layer of pasta dough with a filling traditionally made of sausage meat, spinach, bread crumbs and onions and flavored with various spices. Similar in appearance to Italian ravioli, Maultaschen are usually larger, however, each Maultasche being about 8–12 cm across.
he only potato dumpling museum in the world, the Thüringer Kloßmuseum, is located in Germany, in the municipality of Heichelheim near Weimar.Halušky are a traditional variety of dumplings cooked in the Central and Eastern European cuisines (Czech Republic, Hungary, Poland, Romania, Serbia, Slovakia, and Ukraine). These aresmall lumps cut from a thick flour and egg batter and dropped into boiling water, similar to the German Spätzle, Knöpfle, or Knödel.
In Hungary, these dumplings are called galuska or nokedli. Sweet varieties called gombóc are made with flour and potato dough, which is wrapped around whole plums or apricots, and then boiled and rolled in hot buttered bread crumbs. Shlishkes or "Krumplinudli" are small boiled potato dumplings made from the same potato dough as the sweet plum dumplings, also rolled in hot buttered bread crumbs.
Bryndzové halušky, considered the Slovak national dish, are small potato dumplings without a filling, served with salty sheep's cheese on top. The same dumplings are also used to create a similar dish, strapačky. Also available are their related stuffed version called pirohy, usually filled with bryndza (bryndzové pirohy), quark cheese, potatoes, onions, cabbage, mushrooms, or meat.
In Czech cuisine dumplings have two main forms:
Knödel is called in Czech knedlík and in Slovakia knedliček. It can be either houskový (bread) or bramborový (potato) knödel. These dumplings are boiled in loaf shape and then cut in slices and are part of many Czech national dishes such as Vepřo knedlo zelo or Svíčková na smetaně.
Ovocné knedlíky (ball-shaped knedle) filled in with fruit: plums, strawberry, blueberry etc. Meal is completed on plate with grated quark, melted butter and powder sugar.
Idrijski žlikrofi are Slovenian dumplings, regionally located in the town of Idrija. They are made from dough with potato filling and have a characteristic form of a hat. Žlikrofi are made by a traditional recipe from the 19th century, but the source of the recipe is unknown due to lack of historical sources. The dish may be served as a starter or a side dish to meat based dishes. Žlikrofi were the first Slovenian food to be classified as a Traditional speciality guaranteed dish.
EASTERN EUROPEAN CUISINE
Pierogi of Poland and varenyky of Ukraine, Russia and Belarus are ravioli-like crescent-shaped dumplings filled with savoury or sweet filling. Varenyky are usually boiled or steamed. Pierogi are often fried after boiling.
"Little ears", variously called uszka in Poland, ushki (ушки) in Russia, vushka (вушка) in Ukraine, and vushki (вушкі) in Belarus, are folded ring-shaped dumplings similar in shape to Italian tortellini or Jewish kreplach. They are stuffed with meat or mushrooms and traditionally served in borshch or clear soup. In Romania, "little ears" (Romanian: urechiuşe) are also served in dumpling soup (supă de găluşte)
Kluski are a different variety of Polish dumplings.
Lithuanian dough dumplings are called koldūnai and virtiniai. Usually they are filled with meat or curd. One of the varieties is called Šaltanosiai and is made with blueberry filling. There are also potato dumplings called cepelinai or didžkukuliai, filled with meat or curd inside, served with soured cream. A similar dish exists in Belarus that is called klyocki (клёцкi).
Russian pelmeni are smaller than varenyky and made only of minced meat with addition of onions and spices. Sometimes the meat used is only beef, in other recipes is a mixture of beef with pork and/or mutton. Pelmeni should be juicy inside. They are unrelated to the pasta with which they are sometimes compared as it is a savoury main dish. They are usually boiled in water with spices and salt, or in meat bouillon, sometimes fried before serving. They are often served with plenty of sour cream.
An important difference between pelmeni, varenyky, and pierogi is the thickness of the dough shell—in pelmeni this is as thin as possible, and the proportion of filling to dough is usually higher.[11] Pelmeni are never served with a sweet filling, which distinguishes them from varenyky and pierogi, which sometimes are. Also, the fillings in pelmeni are usually raw, while the fillings of vareniki and pierogi are typically precooked.
The word pelmeni is derived from pel'n'an' (пельнянь) – literally "ear bread" in the native Finno-Ugric Komi, Udmurt, and Mansi languages. It is unclear when pelmeni entered the cuisines of the indigenous Siberian people and when they first appeared in Russian cuisine. One theory suggests pelmeni, or stuffed boiled dumplings in general, originated in Siberia, possibly a simplified adaptation of the Chinese Wonton (in some dialect is called Bāomiàn "包面"). Pelmeni are particularly good means of quickly preserving meat during long Siberian winter, especially eliminating the need to feed livestock during the long winter months.
The main difference between pelmeni and momos is their size—a typical pelmeni is about 2 to 3 centimetres (0.79 to 1.18 in) in diameter, whereas momos are often at least twice that size.
In Siberia, especially popular with the Buryat peoples are steamed dumplings called pozi (buuz in Mongolian, from Chinese: 包子; pinyin: bāozi). They are usually made with an unleavened dough, but are often encountered leavened. The traditional filling is meat, but the kind of meat and how it is processed varies. In Mongolia, mutton is favored, and is chopped rather than ground; pork and beef mixes are more popular in Russia.
Manti, samsa, chiburekki, and belyashi are all popular imported dumplings.
ITALIAN CUISINE
Ravioli and tortellini fit the basic definition of a dumpling: these are pockets of pasta enclosing various fillings (cheese, mushrooms, spinach, seafood, or meat). Instead of being made from a ball of dough, the dough is rolled flat, cut into a shape, filled with other ingredients, and then the dough is closed around the filling.
Gnocchi (Spanish: ñoquis, widely adopted in Argentina, Portuguese: nhoque, Slovene: Njoki) is a different kind of Italian dumpling. The word gnocchi literally means "lumps", and they are rolled and shaped from a mixture of egg with potato, semolina, flour, or ricotta cheese (with or without spinach). The lumps are boiled in water and served with melted butter, grated cheese, or other pasta sauces.
SCANDINAVIAN CUISINE
NORWAY
In Norway, dumplings have a vast variety of names, as the dialects differ substantially. Names include potetball, klubb, kløbb, raspeball, komle, kumle, kompe, kumpe, kodla, kudle, klot, kams, ball, baill, komperdøse, kumperdøse, kompadøs, ruter, ruta, raskekako, risk, klotremat, krumme and kromme. They are usually made from potatoes and various types of flour, and then boiled. Occasionally they are filled with bacon. In some areas it is common to serve the dumplings with syrup.
SWEDEN
In Sweden, potato dumplings of originally German origin[14] have several regional names, mainly depending on the type of flour used. When the potato is mixed with wheat flour, which is more common in southern Sweden, it is called kroppkaka. In Blekinge[15] and parts of the island of Öland, it is traditionally made from grated raw potato, which makes it greyish in colour, while on Gotland and in Småland it is predominantly made from mashed boiled potato, and is thus whiter in colour. The kroppkaka is usually filled with diced, smoked bacon and chopped, raw onion, and is often spiced with allspice.
When the potato is mixed with barley flour, which is traditional in northern Sweden, it is known as palt in Lapland, Västerbotten and Norrbotten, and as kams in Jämtland, Ångermanland and Medelpad. Originally, palt was eaten all over Sweden and was made from barley or rye flour alone, but during the 19th century, when potato was added and wheat became more common and inexpensive, the northern recipes retained the original name, while kroppkaka, which had always been the name used on Öland for the flour dumpling, became the name for the variant in southern Sweden.
Palt and kams is usually filled with diced, unsmoked bacon. However, sometimes fried bacon is served on the side of unfilled palt or kams, which then is known as flatpalt or flatkams, as the lack of filling makes it flatter. The most well-known palt variant is the Pitepalt from Piteå. In Dalarna, where the dish is known as klabbe, it is still made without potatoes and is never filled. Klabbe is instead served with diced bacon on the side.
A variant of palt is blodpalt, where pig, beef or reindeer blood is mixed into the dough. Other palt variants are leverpalt, with minced liver added to the dough, and njurpalt, with diced kidney mixed into the bacon filling. Blodpalt also existed across the country originally, and has been found in iron age graves in Halland.
The filled kroppkaka, palt or kams ball - as well as the flatter, unfilled flatpalt, flatkams and klabbe - is dropped into boiling salted water and cooked until it floats. It is traditionally served warm with melted butter and lingonberry jam, although in some parts of southern Sweden the melted butter is replaced by half cream (a mix of milk and cream) or a warm milk sauce, and in parts of northern Sweden the butter is replaced by a warm milk sauce spiced with messmör. Leftover kroppkaka is often served halved and fried.
Unfilled flour dumplings for use in soup are called klimp if the flour is wheat, but mjölpalt if the flour is barley or rye.
MIDDLE EASTERN CUISINE
ARABIC CUISINE
Asida
Kibbeh
Qatayef
Shishbarak
CAUCASIAN CUISINE
Meat-filled manti in Armenia are typically served with yogurt or sour cream, accompanied by clear soup. Mantapour is an Armenian beef soup with manta.
Boraki (Armenian: Բորակի) are a kind of Armenian fried dumplings. The main distinction of boraki is that the minced meat is pre-fried, the boraki are formed as small cylinders with an open top, the cylinders are lightly boiled in broth and then fried. Boraki are served garnished with yogurt and chopped garlic.
Dushbara (Azerbaijan: Düşbərə) is an Azeri soup with tiny lamb-filled dumplings.
Khinkali (Georgian: ხინკალი) are Georgian dumplings usually filled with spiced meat. herbs (usually coriander), onions, and garlic. Mushrooms, potatoes, or cheese may be used in place of meat. The khinkali is typically consumed first by sucking the juices while taking the first bite, in order to prevent the dumpling from bursting. The towns of Dusheti, Pasanauri and Mtskheta are particularly famous for their khinkali.
Mataz are dumplings in Circassian and some other Caucasian cuisines, closely related to manti. They typically consist of a spiced meat mixture, usually lamb or ground beef, with greens and onions, put in a dough wrapper, either boiled or steamed. Mushrooms, potatoes, or cheese may be used in place of meat.
JEWISH CUISINE
Kreplach
Kubbeh
Matzah ball
Knish
TURKISH CUISINE
Manti
WIKIPEDIA
See the B&W version, and some commentary why I preferred this color version at my blog:
amanacameraand2cats.blogspot.com/2011/10/two-cats-coming-...
aka Sir FuFu Foxington
BaBa Köpp – Portraits
Gibts auch als auch Postkarten /
Also available as a Postcard!
Find out how FuFu managed to avoid the Santa cat hat this year, and see a few more pics here:
amanacameraand2cats.blogspot.com/2011/12/merry-christmas-...
Romanian postcard by Casa Filmului Acin.
French actor of Spanish origin Louis de Funès (1914-1983) was one of the giants of French comedy alongside André Bourvil and Fernandel. In many of his over 130 films, he portrayed a humorously excitable, cranky man with a propensity to hyperactivity, bad faith, and uncontrolled fits of anger. Along with his short height (1.63 m) and his facial contortions, this hyperactivity produced a highly comic effect, especially opposite Bourvil, who always played calm, slightly naive, good-humored men.
Louis de Funès (French pronunciation: [lwi də fynɛs]) was born Louis Germain David de Funès de Galarza in Courbevoie, France in 1914. His father, Carlos Luis de Funès de Galarza had been a lawyer in Seville, Spain, but became a diamond cutter upon arriving in France. His mother, Leonor Soto Reguera was of Spanish and Portuguese extraction. Since the couple's families opposed their marriage, they settled in France in 1904. Known to friends and intimates as ‘Fufu’, the young De Funès was fond of drawing and piano playing and spoke French, Spanish, and English well. He studied at the prestigious Lycée Condorcet in Paris. He showed a penchant for tomfoolery, something which caused him trouble at school and later made it hard for him to hold down a job. He became a pianist, working mostly as a jazz pianist at Pigalle, the famous red-light district. There he made his customers laugh each time he made a grimace. He studied acting for one year at the Simon acting school. It proved to be a waste of time except for his meeting with actor Daniel Gélin, who would become a close friend. In 1936, he married Germaine Louise Elodie Carroyer with whom he had a son, Daniel (1937). In 1942, they divorced. During the occupation of Paris in the Second World War, he continued his piano studies at a music school, where he fell in love with a secretary, Jeanne Barthelémy de Maupassant, a grandniece of the famous author Guy de Maupassant. They married in 1943 and remained together for forty years until De Funès' death in 1983. The pair had two sons: Patrick (1944) and Olivier (1947). Patrick became a doctor who practiced in Saint-Germain en Laye. Olivier was an actor for a while, known for the son roles in his father's films, including Le Grand Restaurant/The Big Restaurant (Jacques Besnard, 1966), Fantômas se déchaine/Fantomas Strikes Back (André Hunebelle, 1965) starring Jean Marais, Les Grandes Vacances/The Big Vacation (Jean Girault, 1967), and Hibernatus (Edouard Molinaro, 1969) with Claude Gensac as De Funès’ wife, a role she played in many of his films. Olivier later worked as an aviator for Air France Europe.
Through the early 1940s, Louis de Funès continued playing piano at clubs, thinking there wasn't much call for a short, balding, skinny actor. His wife and Daniel Gélin encouraged him to overcome his fear of rejection. De Funès began his show business career in the theatre, where he enjoyed moderate success. At the age of 31, thanks to his contact with Daniel Gélin, he made his film debut with an uncredited bit part as a porter in La Tentation de Barbizon/The Temptation of Barbizon (1945, Jean Stelli) starring Simone Renant. For the next ten years, de Funès would appear in fifty films, but always in minor roles, usually as an extra, scarcely noticed by the audience. Sometimes he had a supporting part such as in the Fernandel comedy Boniface somnambule/The Sleepwalker (Maurice Labro, 1951) and the comedy-drama La vie d'un honnête homme/The Virtuous Scoundrel (Sacha Guitry, 1953) starring Michel Simon. In the meanwhile, he pursued a theatrical career. Even after he attained the status of a film star, he continued to play theatre. His stage career culminated in a magnificent performance in the play Oscar, a role which he would later reprise in the film version of 1967. During this period, De Funès developed a pattern of daily activities: in the morning he did dubbing for recognized artists such as Renato Rascel and the Italian comic Totò, during the afternoon he worked in film, and in the theater in the evening. A break came when he appeared as the black-market pork butcher Jambier (another small role) in the well-known WWII comedy, La Traversée de Paris/Four Bags Full (Claude Autant-Lara, 1956) starring Jean Gabin and Bourvil. In his next film, the mediocre comedy Comme un cheveu sur la soupe/Crazy in the Noodle (Maurice Régamey, 1957), De Funès finally played the leading role. More interesting was Ni vu, ni connu/Neither Seen Nor Recognized (Yves Robert, 1958). He achieved stardom with the comedy Pouic-Pouic (Jean Girault, 1963) opposite Mireille Darc. This successful film guaranteed De Funès top billing in all of his subsequent films.
Between 1964 and 1979, Louis de Funès topped France's box office of the year's most successful films seven times. At the age of 49, De Funès unexpectedly became a superstar with the international success of two films. Fantômas (André Hunebelle, 1964) was France's own answer to the James Bond frenzy and lead to a trilogy co-starring Jean Marais and Mylène Demongeot. The second success was the crime comedy Le gendarme de Saint-Tropez/The Gendarme of St. Tropez (Jean Girault, 1964) with Michel Galabru. After their first successful collaboration on Pouic-Pouic, director Girault had perceived De Funès as the ideal actor to play the part of the accident-prone gendarme. The film led to a series of six 'Gendarme' films. De Funès's collaboration with director Gérard Oury produced a memorable tandem of de Funès with Bourvil, another great comic actor, in Le Corniaud/The Sucker (Gérard Oury, 1964). The successful partnership was repeated two years later in La Grande Vadrouille/Don't Look Now - We're Being Shot At (Gérard Oury, 1966), one of the most successful and the largest grossing film ever made in France, drawing an audience of 17,27 million. It remains his greatest success. Oury envisaged a further reunion of the two comics in his historical comedy La Folie des grandeurs/Delusions of Grandeur (Gérard Oury, 1970), but Bourvil's death in 1970 led to the unlikely pairing of de Funès with Yves Montand in this film. Very successful, even in the USA, was Les aventures de Rabbi Jacob/The Mad Adventures of Rabbi Jacob (Gérard Oury, 1973) with Suzy Delair. De Funès played a bigoted Frenchman who finds himself forced to impersonate a popular rabbi while on the run from a group of assassins. In 1975, Oury had scheduled to make Le Crocodile/The Crocodile with De Funès as a South American dictator, but in March 1975, the actor was hospitalised for heart problems and was forced to take a rest from acting. The Crocodile project was canceled.
After his recovery, Louis de Funès collaborated with Claude Zidi, in a departure from his usual image. Zidi wrote for him L'aile ou la cuisse/The Wing and the Thigh (Claude Zidi, 1976), opposite Coluche as his son. He played a well-known gourmet and publisher of a famous restaurant guide, who is waging a war against a fast-food entrepreneur. It was a new character full of nuances and frankness and arguably the best of his roles. In 1980, De Funès realised a long-standing dream to make a film version of Molière's play, L'Avare/The Miser (Louis de Funès, Jean Girault, 1980). In 1982, De Funès made his final film, Le Gendarme et les gendarmettes/Never Play Clever Again (Tony Aboyantz, Jean Girault, 1982). Unlike the characters he played, de Funès was said to be a very shy person in real life. He became a knight of France's Légion d'honneur in 1973. He resided in the Château de Clermont, a 17th-century monument, located in the commune of Le Cellier, which is situated near Nantes in France. In his later years, he suffered from a heart condition after having suffered a heart attack caused by straining himself too much with his stage antics. Louis de Funès died of a massive stroke in 1983, a few months after making Le Gendarme et les gendarmettes. He was laid to rest in the Cimetière du Cellier, the cemetery situated in the grounds of the château. Films de France: “Although fame was a long time coming, Louis de Funès is regarded today as not just a great comic actor with an unfaltering ability to make his audience laugh, but practically an institution in his own right. His many films bear testimony to the extent of his comic genius and demonstrate the tragedy that he never earned the international recognition that he certainly deserved.”
Sources: Steve Shelokhonov (IMDb), Films de France, Wikipedia, and IMDb.
And, please check out our blog European Film Star Postcards.
????????"Rasulullahnya belum pulang ya Dami, padahal sudah malam."
????????"Iya sudah malam ya kak, nih gelap."
????????"Aisyahnya nunggu depan pintu yah, nunggu Rasulullah."
????????"Iya Aisyahnya ingin nunggu Rasulullah."
????????"Tapi ketiduran ya, Dami, Soalnya Rasulullahnya nggak pulang-pulang."
????????"iya kak..."
????????"Rasulullah nya terus tidur di luar deh."
????????"Iya karena tidak mau ganggu tidurnya Siti Aisyah."
????????"Rasulullahnya tidur di luar yah, Rasulullahnya baik banget ya Dami."
????????"Iya kak, Rasulullah nya rendah hati yah."
????????"Terus pas shubuh Aisyahnya kaget liat Rasulullah tidur di luar."
????????"iya ekspresi wajahnya kaget ya kak."
????????"Rasulullahnya tidur di batu ya Dami, di sini." (Padahal nggak ada gambar Rasulullahnya.)
????????"Iya kak, beralaskan kain serban."
????????"Rasulullahnya baik banget ya Dami."
????????"Iya Maasya Allah ya Rasulullah rendah hati sekali."
????????"Emil suka sama Rasulullah yang baik." pungkas Emil mengakhiri perbincangan kami.
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Buku ini entah kenapa begitu menarik perhatian Emil padahal usianya baru 3,5 tahun. Buku paket sirah sebelumnya nggak sampai membuat Emil sebegitu "dalam" memahami. Khususnya cerita yang di atas, yang ada di judul "Rendah Hati". Emil ceritakan terus berulang-ulang, tanya berulang, minta dibacakan berulang. Buku yang membuat Emil mengenal sifat baik Rasul-Nya sebegitu membuat dia terhenyak, terdiam, sambil antusias terus ingin tahu dan tahu lagi kisah kisah menakjubkan Rasulullah.
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Ada satu lagi kisah yang menarik perhatian Emil, di buku yang judulnya "Penyayang". Disitu diceritakan kisah Rasulullah yang tetap baik hati menyuapi pengemis buta, yang setiap harinya menghina dan mengejek rasulullah. Pengemisnya nggak tahu kalau yang selalu menyuapi dia makan itu Rasulullah, sampai akhirnya Rasulullah wafat pengemis itu merasa kehilangan. Lalu Abu bakar bertanya sama Aisyah mengenai kebiasaan Rasulullah semasa hidup apa yang belum dilakukan Abu Bakar, Aisyah menjawab yaitu menyuapi pengemis di ujung pasar. Saat Abu Bakar melakukannya seperti Rasulullah, pengemisnya marah karena tahu yang menyuapinya orang lain, soalnya yang biasa menyuapi dia itu sangat lembut sekali orangnya. Dari situ Abu Bakar memberi tahu pengemis buta itu yang sebenarnya. Pengemis buta itu sampai menangis dan menyesal orang yang begitu penyayang padanya, adalah orang yang selalu ia maki-maki. Kemudian pengemis itu masuk Islam.
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???????? "Kenapa pengemis butanya nggak baik sama Rasulullah?" (maksudnya suka menghina dan memaki)
???????? "Dia sebelumnya nggak tahu kebaikan Rasulullah."
???????? "Rasulullahnya baik banget mau nyuapin pengemis ini."
???????? "Iya Maasya Allah ya kak..."
???????? "Waktu disuapin dia nggak tau itu Rasulullah?"
???????? "Nggak tau karena dia pengemis buta, buta itu nggak bisa melihat kak matanya, jadi gelap aja penglihatannya."
???????? "Rasulullah nya nggak ngasih tau waktu nyuapin?"
???????? "Nggak, Rasulullah mau membalas dengan kebaikan secara diam-diam."
???????? "Pengemisnya tau ya yang nyuapin bukan Rasulullah."
???????? "Hafal kak, soalnya kan hampir tiap hari disuapin, jadi bisa ngerasai beda perlakuannya."
???????? "Pengemisnya pasti sedih, tahu Rasulullah udah meninggal."
???????? "Iya tuh kak sedih banget, dia ngeluarin air mata."
???????? "Rasulullah baik banget ya, Dami." kata terakhir yang keluar terus diulang sama kakak.
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Waktu menemukan buku ini, Bundami sampe seneng banget "Finally.... nemuin buku sirah simpel yang bisa dimengerti anak balita." ????????????Secara tampilan, buku ini berhasil mengkombinasikan kebutuhan Orangtua dan anak, cover bukunya elegant banget menarik hati orangtuanya soalnya keren aja gitu dari luar, ada hiasan glossy lapis keemasan. Sedangkan isi dalemnya warna warni banget menarik hati anak-anak. ????
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Yang utamanya KONTEN nya patut diacungi jempol, karena konsep pengemasan isi buku ini yang out of the box. Jadi buku yang cuma 20 halaman ini mengkombinasikan cerita modern di keseharian anak-anak dengan kisah Rasulullah 1,4 abad yang lalu. Di dua halaman pertama, ada kisah pendek cerita anak-anak di keseharian, konflik sehari-hari yang berhubungan sifat di masinh-masing judul; kemudian menariknya ada penyambungnya sapaan Sali dan Saliha, tokoh di Halo Balita yang juga jadi favorit Emil (soon review Halo Balita). Sali Saliha ini yang menegaskan kemudian ngajak anak-anak buat menyimak kalau sikap Rasulullah zaman dulu kayak gimana. Rasulullahnya nggak digambarin sama sekali, tapi yang bikin Bundami takjub Emil paham lho dan ngerti banget pas Bundami bilang Rasulullah gak boleh digambarin, Emil bahkan tahu poisi Rasulullahnya dimana ????????
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Yang Bundami suka lagi, kisah-kisah yang diambil di buku-buku ini sangat mudah dicerna oleh anak-anak. Terlebih lagi ngenalin Rasulullahnya, dari sifat-sifat teladan beliau. Jumlahnya ada 13 buku. Ramah, Murah Hati, Pemaaf, Sopan, Sederhana, Sabar, Adil, Jujur, Penyayang, Pemberani, Gigih, Teguh, Rendah Hati. Dan semuanya baguusss banget isinya. Kalau sama Emil udah bisa diajak sambil diskusi, kalau Awim fokus sama gambar-gambar juga celetukan-celetukan menarik, kayak ada penjual kue "Kue-kue..." atau pas penjual kudan "Kuda dijual kuda dijual" diturutin.
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Bukunya Boardbook berlapis busa. Penampakan aslinya bagus banget, cek di video. Hanya ada 20 halaman, jadi simpel banget buat balita. Selain dapet 13 buku seri teladan Rasulullah ini dapet juga buku Sirah buat dibaca orangtuanya, juga dapat playmate main game. Kekurangannya cuma satu sih kalau kata Bundami, ada beberapa part tampilan buku yang nabrak antara gambar dan tulisan. Tapi karena kontennya bagus banget, juga belum ada buku yang konsepnya mengenalkan sifat Rasulullah sebegini sederhana dan mudah dimengerti anak, jadi Bundami tetep sangat apresiasi kehadiran buku ini ????
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Cerita teh fufu
Dumplings are a food that consists of small pieces of dough wrapped around a filling. They can be based on flour, potatoes or bread, and may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may be sweet or savoury. They can be eaten by themselves, in soups or stews, with gravy, or in any other way. While some dumplings resemble solid water-boiled doughs, such as gnocchi, others such as wontons or ravioli feature a wrapping of dough around a filling.
AFRICAN CUISINE
Banku and kenkey fit the definition of a dumpling in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal dough. Banku are boiled while kenkey are partly boiled then finished by steaming in banana leaves.
Fufu may be described as a dumpling although in actual sense, it is not. Fufu is made by pounding boiled cassava (common in Ghana) or yam (common in Nigeria) in a wooden mortar with a wooden pestle. Plantain or cocoyam may be added. There are several other versions of fufu in Africa and the Caribbean. There have been other versions of fufu which will fit better into the definition of dumplings. These are mostly common outside Africa where they originate. It is made by steaming cassava and plantain/cocoyam flour into thick starchy balls.
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 are dumplings found in South Africa. They 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.
South Africa has another kind of dumpling known as melkkos. These dumplings are formed by putting milk, one teaspoon at a time, into a dry flour mixture. The flour clings to the milk and forms dumplings, which are then boiled in a mixture of milk and butter. They are served hot and sprinkled with cinnamon sugar.
AMERICAN CUISINE
Several types of dumplings are popular in the United States. Bite-sized, hand-torn pieces of dough are cooked in boiling chicken broth along with a variety of vegetables to make the dish chicken and dumplings which is served as a thick soup. Chicken and dumplings is a popular comfort food in the Southern and Midwestern U.S.
Dumplings are often used as part of the regionally popular Burgoo stew.
The baked dumpling is popular in American cuisine. These sweet dumplings are made by wrapping fruit, frequently a whole tart apple, in pastry, then baking until the pastry is browned and the filling is tender. As an alternative to simply baking them, these dumplings are surrounded by a sweet sauce in the baking dish, and may be basted during cooking. Popular flavours for apple dumplings include brown sugar, caramel, or cinnamon sauces.
Boiled dumplings are made from flour to form a dough. A pot of boiling chicken or turkey broth is used to cook this dough. The thickness and the size of the dumplings is at the cook's discretion. The size does not affect the taste but the thickness does. It is optional to serve with the meat in the dish or on the side.
Dumplings can be made with eggs, milk, baking powder or even yeast, or just from flour and water. Rolled dumplings are rolled thin and cut into small pieces for cooking, while dropped dumplings are formed into small balls.
Tortilla dumplings are made by adding tortillas and fillings to a boiling pot of stock. Popular varieties of Southern dumplings include chicken dumplings, turkey dumplings, strawberry dumplings, apple dumplings, ham dumplings, and even butter-bean dumplings.
ASIAN CUISINE
CENTRAL ASIAN CUISINE
Manti (also manty or mantu) is a steamed dumpling in Central Asian and Chinese Islamic cuisine. It contains a mixture of ground lamb (or beef) spiced with black pepper, enclosed in a dough wrapper. Manti are cooked in a multi-level steamer (mantovarka) and served topped with butter, yogurt, sour cream, or onion sauce. These dumplings are popular throughout Central Asia, including Afghanistan, Kazakhstan, Kyrgyzstan, Tajikistan, Uzbekistan, Xinjiang region of China and India.
Chuchvara is a very small boiled dumpling typical of Uzbek and Tajik cuisine. Made of unleavened dough squares filled with meat, it is similar to the Russian pelmeni and the Chinese wonton, but in observance of the Islamic dietary rules, the meat filling is without pork. Chuchvara can be served in a clear soup or on their own, with vinegar or sauce based on finely chopped greens, tomatoes and hot peppers. Another popular way of serving chuchvara is topped with suzma (strained qatiq) or with smetana (sour cream), Russian-style.
CHINESE CUISINE
A common legend goes that dumplings were first invented in the era of the Three Kingdoms, around 225 AD. Zhuge Liang, a general and minister of Shu Han, dammed up a poison marsh on his southern campaign against the Nanman with dumplings instead of the heads that the Nanman used.The jiaozi (Chinese: 餃子/饺子) is a common Chinese dumpling which generally consists of minced meat and finely chopped vegetables wrapped into a piece of dough skin. The skin can be either thin and elastic or thicker. Popular meat fillings include ground meat (usually pork, but can instead be beef or chicken), shrimp, and even fish. Popular mixtures include pork with Chinese cabbage, pork with garlic chives, pork and shrimp with vegetables, pork with spring onion, garlic chives with scrambled eggs. Filling mixtures vary depending on personal tastes and region. Jiaozi are usually boiled, steamed or fried and continue to be a traditional dish eaten on Chinese New Year's Eve, the evening before Chinese New Year, and special family reunions. Particularly, in Northern China, people generally eat dumpling on the Winter Solstice (December 22 of each year), a custom signifying a warm winter. Extended family members may gather together to make dumplings, and it is also eaten for farewell to family members or friends. In Northern China, dumplings are commonly eaten with a dipping sauce made of vinegar and chili oil or paste, and occasionally with some soy sauce added in.
If dumplings are laid flatly on a pan, first steamed with a lid on and with a thin layer of water, then fried in oil after the water has been evaporated, they are called guotie (鍋貼/锅贴, sometimes called "potstickers"), as the Maillard reaction occurring on the bottom of the dumplings makes the skin crispy and brown. The same dumplings are called jiaozi if they are just steamed.
The wonton (雲呑/餛飩) is another kind of dumpling. It is typically boiled in a light broth or soup and made with a meatier filling. The skin wrapping for wontons is different—thinner and less elastic—than that used for jiaozi[citation needed]. Wontons are more popular in Southern China (Shanghai, Guangdong, Hong Kong etc.) whereas in Northern China, jiaozi are more popular. Jiaozi, wonton and potstickers are all wrapped differently.
Another type of Chinese dumpling is made with glutinous rice. Usually, the glutinous rice dumplings zongzi (粽子) are triangle or cone shaped, can be filled with red bean paste, Chinese dates or cured meat depending on region. Glutinous rice dumplings are traditionally eaten during the Duanwu Festival. Other types of dumplings would be soup dumplings, commonly referred to as xiaolongbao (小籠包/小笼包).
Chinese cuisine includes sweet dumplings. Tangyuan are smaller dumplings made with glutinous rice flour and filled with sweet sesame, peanut, red bean paste. Tangyuan may also be served without a filling. Tangyuan are eaten on the 15th day of Chinese New Year, or the Lantern Festival.
See also: dim sum (點心) for descriptions of several other kinds of dumplings such as har gow, fun guo, siew mai, Cha siu bao, lo mai gai and crystal dumplings.
INDIAN CUISINE
Indian cuisine features several dishes which could be characterised as dumplings:
Gujhia (Hindi) is a sweet dumpling made with wheat flour, stuffed with khoya. Bhajia are also dumplings sometimes stuffed with veggies and fruits.
Fara (Hindi) is also famous in North India which is very similar to dumplings. It is made of wheat flour with stuffing of lentils and similar delicacy.
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 Maharastrians, Oriyas and South Indians.
Pitha (Bihari, Oriya, Bengali, Assamese) are stuffed savouries either made by steam or deep frying. A wide range of pithas are available in eastern and north eastern India.
Another dumpling popular in Western India and South India is the Modak (Marathi, Oriya) or Modhaka (Kannada) or Modagam (Tamil) or Sugiyan (Malayalam), Kudumu (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.
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.
Ada (Malayalam) is another South Indian dish from Kerala that is sweet. Scrapped coconut mixed with sugar or jaggery is enveloped between the spread rice-dough and steamed. Sweet version of Kozhakkattai is equally famous in Kerala.
Pidi (Malayalam) is another South Indian dish from Kerala that is usually eaten with chicken curry.
Samosa is another 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.
INDONESIAN CUISINE
Indonesian fish dumplings served in peanut sauce is called Siomay. Other types of dumplings are called Pangsit (wonton), steamed, boiled, or fried, and often is used as complement of bakmi ayam or chicken noodle. Indonesian dumplings were influenced and brought by Chinese immigrants to Indonesia.
FILIPINO CUISINE
Similar to Indonesia, the Chinese have brought dumplings to the Philippines since Pre-colonial times. It is also called Siomai which is made from ground pork, beef, shrimp, among others, combined with extenders like green peas, carrots and the like which is then wrapped in wonton wrappers. It is either steamed or fried and is usually dipped in soy sauce with calamansi juice.
JAPANESE CUISINE
Dango (団子) is a sweet dumpling made from rice flour, similar to mochi. Dango is eaten year-round, but the different varieties are traditionally eaten in given seasons. Three to four dango are often served on a skewer.
Gyōza (ギョーザ/餃子) is the Japanese version of the Chinese jiaozi.
KOREAN CUISINE
Korean dumplings are called "mandu" (만두). They are typically filled with a mixture of ingredients, including ground pork, kimchi, vegetables, cellophane noodles, but there are very many variations. Mandu can be steamed, fried, or boiled. The dumplings can also be used to make a soup called mandu guk (soup)(만둣국).
MONGOLIAN CUISINE
Buuz
Khuushuur
NEPALI CUISINE
In Nepal, steamed dumplings known as momos (or momo-cha) are a popular snack, often eaten as a full meal as well. They are similar to the Chinese jiaozi or the Central Asian manti. The dish is native to Tibet and was brought to Nepal by the Newar traders of Kathmandu who were trading goods with Tibet before the 1930s. Many different fillings, both meat based and vegetarian are common. Kathmandu Valley, a popular destination for momos, has with time developed its own essence for this food that differentiates it from its Tibetan counterpart.
Momos can be both fried and steamed. Momos are usually served with a dipping sauce normally consisting of tomatoes and chillies as the base ingredient, from which numerous variations can be made. Momo soup is a dish that has steamed momos immersed in a meat broth. Momos that are pan fried after steaming first are known as kothey momo, and steamed momos served in a hot sauce are called C-Momo in Nepal. Momos can also be prepared by directly deep frying without steaming first. Momos are one of the most items on the menus of Nepalese restaurants not only in Nepal but also around the world with significant Nepali populations like India, USA, UK, Australia and some Middle Eastern and European countries.
CARIBBEAN AND LATIN AMERICAN CUISINE
GENERAL
Empanadas, whose stuffing, manufacture and types are numerous and varied, differ from traditional dumplings in that they are deep fried or steamed and excess dough is not cut off.
CARIBBEAN CUISINE
Dumplings are either pan fried using a simple recipe including all-purpose flour, water, and salt made into a thick dough before frying on a pan until golden brown, or boiled in a soup. The fried version is usually served with breakfast codfish as a side.
BARBADIAN CUISINE
In Barbados, dumplings differ from those in other Caribbean islands in that they are slightly sweetened. The dumplings may either be of the flour or cornmeal variety. The dough is flavoured with spice, cinnamon and nutmeg. Dumplings are often added with Bajan soup where they are boiled. When found in Stew food, they dumplings are steamed along with ground provision, salted meat, plantain and other ingredients which is served with gravy.
JAMAICAN CUISINE
Dumplings come in three forms in Jamaica, fried, boiled, and roasted. All are made with flour, white or wheat, and the white-floured dumplings are often mixed with a bit of cornmeal. These foods are often served with a variety of dishes like ackee and saltfish, kidneys, liver salt mackerel, etc. and often taste better when refried. A refried dumpling is an already boiled dumpling left over from previous cooking that is fried, which gives it a slightly crispy outer layer and a tender middle. A purely fried white flour dumpling (also known as a "Johnny Cake") is golden brown and looks a lot like buñuelos, often substituting the boiled dumpling, but it is mostly consumed as part of breakfast. Fried dumplings can be made with or without sugar. When mixed with sugar, cornmeal and baking powder and fried, this variation is called festival. This delicious variation goes well when served with fried fish, or any other traditional Jamaican home food.
It derived from the Akan cuisine of Bofrot, with the exclusion of vanilla and yeast. For Jamaican dumplings, however, sugar and butter is optional as there are various ways to make it in Jamaica.
BRAZILIAN CUISINE
In Brazil, there are pastels, coxinhas, and bolinhas de carne which are fried dumplings filled with chicken, pork or beef mixed with olives, onions and spices. It is common to eat these on the beach or after work with fruit smoothies, beer, or fruity alcoholic drinks known as batidas.
CHILEAN CUISINE
In Chile, there are pantrucas, a type of flat, elongated irregular dumplings flavoured with fresh parsley and served in soup.
PERUVIAN CUISINE
"Papas Rellenas" or stuffed potatoes consist of a handful of mashed potatoes (without the milk and butter) flattened in the palm of the hand and stuffed with a savoury combination of ingredients. The stuffing usually consists of sautéed meat (could be beef, pork or chicken), onions and garlic. They are all seasoned with cumin, aji, raisins, peanuts, olives and sliced or chopped hard boiled eggs. After stuffing a ball is formed, rolled over flour and deep fried in hot oil. The stuffed potatoes are usually accompanied by onion sauce consisting of sliced onions, lime juice, olive oil, salt, pepper and slices of fresh peppers. The same dish may also be made with seafood. In some countries, yuca purée is used as the starch component of these Latin American dumplings.
PUERTO RICAN CUISINE
In Puerto Rico, dumplings are made of grated tubers such as yuca and malanga with added calabaza, unripe bananas and plantains mixed with flour. This dumplings are a traditional part in Puerto Rican style pigeon pea soup. Olive oil and annatto are usually added and help the mix from turning brown. The dumplings are formed into small balls and are first cooked in olive oil before boiling. Once the dumplings are crispy on the outside, they are then boiled with added ingredients.
Another dumpling that originated in Puerto Rico is the pasteles, a dumpling made of grated root vegetables, squash, plantains, and unripe bananas. The masa is then mixed with milk and annatto oil, and they are stuffed with stewed pork, chick peas, olives, capers and raisins. They are then placed on a banana leaf, tied and then boiled. The origin of pasteles leads back to Natives on the island of Borikén. Pasteles are popular in the Dominican Republic, Hawaii, Trinidad and lately seen in Cuban cuisine.
EUROPEAN CUISINE
BRITISH AND IRISH CUISINE
Savoury dumplings made from balls of dough are part of traditional British and Irish cuisine. Traditionally dumplings are made from twice the weight of self raising flour to suet, bound together by cold water to form a dough and seasoned with salt and pepper. Balls of this dough are dropped into a bubbling pot of stew or soup, or into a casserole. They sit, partly submerged in the stew, and expand as they are half-boiled half-steamed for ten minutes or so. The cooked dumplings are airy on the inside and moist on the outside. The dough may be flavoured with herbs, or it may have cheese pressed into its centre.
After beef stew is finished, a pudding can be created by topping the dumplings and gravy with sugar.[citation needed]
The Norfolk dumpling is not made with fat, but from flour and a raising agent.[8] Cotswold dumplings call for the addition of breadcrumbs and cheese, and the balls of dough may be rolled in breadcrumbs and fried, rather than cooked in a soup or stew.[9] Vegetarian dumplings can be made with vegetable suet, a type of shredded vegetable fat. When sweetened with dried fruit and spices, dumplings can be boiled in water to make a dessert. In Scotland, this is called a clootie dumpling, after the cloth.
CENTRAL EUROPEAN CUISINE
Germany, Hungary, Austria, Czech Republic and Slovakia boast a large variety of dumplings, both sweet and savoury. A dumpling is called Kloß in Northern Germany, Knödel, Nockerl or Knöpfle in Southern Germany and Austria. These are flour dumplings, the most common dumplings, thin or thick, made with eggs and semolina flour, boiled in water. Meat dumplings (called Klopse or Klöpse in North-Eastern Germany, Knöpfle and Nocken in Southern Germany) contain meat or liver. Liver dumplings are frequent additions to soup. Thüringer Klöße are made from raw or boiled potatoes, or a mixture of both, and are often filled with croutons. Bread dumplings are made with white bread and are sometimes shaped like a loaf of bread, and boiled in a napkin, in which case they are known as napkin dumplings (Serviettenknödel).
Maultaschen are a Swabian (Baden-Württemberg) specialty food, consisting of an outer layer of pasta dough with a filling traditionally made of sausage meat, spinach, bread crumbs and onions and flavored with various spices. Similar in appearance to Italian ravioli, Maultaschen are usually larger, however, each Maultasche being about 8–12 cm across.
he only potato dumpling museum in the world, the Thüringer Kloßmuseum, is located in Germany, in the municipality of Heichelheim near Weimar.Halušky are a traditional variety of dumplings cooked in the Central and Eastern European cuisines (Czech Republic, Hungary, Poland, Romania, Serbia, Slovakia, and Ukraine). These aresmall lumps cut from a thick flour and egg batter and dropped into boiling water, similar to the German Spätzle, Knöpfle, or Knödel.
In Hungary, these dumplings are called galuska or nokedli. Sweet varieties called gombóc are made with flour and potato dough, which is wrapped around whole plums or apricots, and then boiled and rolled in hot buttered bread crumbs. Shlishkes or "Krumplinudli" are small boiled potato dumplings made from the same potato dough as the sweet plum dumplings, also rolled in hot buttered bread crumbs.
Bryndzové halušky, considered the Slovak national dish, are small potato dumplings without a filling, served with salty sheep's cheese on top. The same dumplings are also used to create a similar dish, strapačky. Also available are their related stuffed version called pirohy, usually filled with bryndza (bryndzové pirohy), quark cheese, potatoes, onions, cabbage, mushrooms, or meat.
In Czech cuisine dumplings have two main forms:
Knödel is called in Czech knedlík and in Slovakia knedliček. It can be either houskový (bread) or bramborový (potato) knödel. These dumplings are boiled in loaf shape and then cut in slices and are part of many Czech national dishes such as Vepřo knedlo zelo or Svíčková na smetaně.
Ovocné knedlíky (ball-shaped knedle) filled in with fruit: plums, strawberry, blueberry etc. Meal is completed on plate with grated quark, melted butter and powder sugar.
Idrijski žlikrofi are Slovenian dumplings, regionally located in the town of Idrija. They are made from dough with potato filling and have a characteristic form of a hat. Žlikrofi are made by a traditional recipe from the 19th century, but the source of the recipe is unknown due to lack of historical sources. The dish may be served as a starter or a side dish to meat based dishes. Žlikrofi were the first Slovenian food to be classified as a Traditional speciality guaranteed dish.
EASTERN EUROPEAN CUISINE
Pierogi of Poland and varenyky of Ukraine, Russia and Belarus are ravioli-like crescent-shaped dumplings filled with savoury or sweet filling. Varenyky are usually boiled or steamed. Pierogi are often fried after boiling.
"Little ears", variously called uszka in Poland, ushki (ушки) in Russia, vushka (вушка) in Ukraine, and vushki (вушкі) in Belarus, are folded ring-shaped dumplings similar in shape to Italian tortellini or Jewish kreplach. They are stuffed with meat or mushrooms and traditionally served in borshch or clear soup. In Romania, "little ears" (Romanian: urechiuşe) are also served in dumpling soup (supă de găluşte)
Kluski are a different variety of Polish dumplings.
Lithuanian dough dumplings are called koldūnai and virtiniai. Usually they are filled with meat or curd. One of the varieties is called Šaltanosiai and is made with blueberry filling. There are also potato dumplings called cepelinai or didžkukuliai, filled with meat or curd inside, served with soured cream. A similar dish exists in Belarus that is called klyocki (клёцкi).
Russian pelmeni are smaller than varenyky and made only of minced meat with addition of onions and spices. Sometimes the meat used is only beef, in other recipes is a mixture of beef with pork and/or mutton. Pelmeni should be juicy inside. They are unrelated to the pasta with which they are sometimes compared as it is a savoury main dish. They are usually boiled in water with spices and salt, or in meat bouillon, sometimes fried before serving. They are often served with plenty of sour cream.
An important difference between pelmeni, varenyky, and pierogi is the thickness of the dough shell—in pelmeni this is as thin as possible, and the proportion of filling to dough is usually higher.[11] Pelmeni are never served with a sweet filling, which distinguishes them from varenyky and pierogi, which sometimes are. Also, the fillings in pelmeni are usually raw, while the fillings of vareniki and pierogi are typically precooked.
The word pelmeni is derived from pel'n'an' (пельнянь) – literally "ear bread" in the native Finno-Ugric Komi, Udmurt, and Mansi languages. It is unclear when pelmeni entered the cuisines of the indigenous Siberian people and when they first appeared in Russian cuisine. One theory suggests pelmeni, or stuffed boiled dumplings in general, originated in Siberia, possibly a simplified adaptation of the Chinese Wonton (in some dialect is called Bāomiàn "包面"). Pelmeni are particularly good means of quickly preserving meat during long Siberian winter, especially eliminating the need to feed livestock during the long winter months.
The main difference between pelmeni and momos is their size—a typical pelmeni is about 2 to 3 centimetres (0.79 to 1.18 in) in diameter, whereas momos are often at least twice that size.
In Siberia, especially popular with the Buryat peoples are steamed dumplings called pozi (buuz in Mongolian, from Chinese: 包子; pinyin: bāozi). They are usually made with an unleavened dough, but are often encountered leavened. The traditional filling is meat, but the kind of meat and how it is processed varies. In Mongolia, mutton is favored, and is chopped rather than ground; pork and beef mixes are more popular in Russia.
Manti, samsa, chiburekki, and belyashi are all popular imported dumplings.
ITALIAN CUISINE
Ravioli and tortellini fit the basic definition of a dumpling: these are pockets of pasta enclosing various fillings (cheese, mushrooms, spinach, seafood, or meat). Instead of being made from a ball of dough, the dough is rolled flat, cut into a shape, filled with other ingredients, and then the dough is closed around the filling.
Gnocchi (Spanish: ñoquis, widely adopted in Argentina, Portuguese: nhoque, Slovene: Njoki) is a different kind of Italian dumpling. The word gnocchi literally means "lumps", and they are rolled and shaped from a mixture of egg with potato, semolina, flour, or ricotta cheese (with or without spinach). The lumps are boiled in water and served with melted butter, grated cheese, or other pasta sauces.
SCANDINAVIAN CUISINE
NORWAY
In Norway, dumplings have a vast variety of names, as the dialects differ substantially. Names include potetball, klubb, kløbb, raspeball, komle, kumle, kompe, kumpe, kodla, kudle, klot, kams, ball, baill, komperdøse, kumperdøse, kompadøs, ruter, ruta, raskekako, risk, klotremat, krumme and kromme. They are usually made from potatoes and various types of flour, and then boiled. Occasionally they are filled with bacon. In some areas it is common to serve the dumplings with syrup.
SWEDEN
In Sweden, potato dumplings of originally German origin[14] have several regional names, mainly depending on the type of flour used. When the potato is mixed with wheat flour, which is more common in southern Sweden, it is called kroppkaka. In Blekinge[15] and parts of the island of Öland, it is traditionally made from grated raw potato, which makes it greyish in colour, while on Gotland and in Småland it is predominantly made from mashed boiled potato, and is thus whiter in colour. The kroppkaka is usually filled with diced, smoked bacon and chopped, raw onion, and is often spiced with allspice.
When the potato is mixed with barley flour, which is traditional in northern Sweden, it is known as palt in Lapland, Västerbotten and Norrbotten, and as kams in Jämtland, Ångermanland and Medelpad. Originally, palt was eaten all over Sweden and was made from barley or rye flour alone, but during the 19th century, when potato was added and wheat became more common and inexpensive, the northern recipes retained the original name, while kroppkaka, which had always been the name used on Öland for the flour dumpling, became the name for the variant in southern Sweden.
Palt and kams is usually filled with diced, unsmoked bacon. However, sometimes fried bacon is served on the side of unfilled palt or kams, which then is known as flatpalt or flatkams, as the lack of filling makes it flatter. The most well-known palt variant is the Pitepalt from Piteå. In Dalarna, where the dish is known as klabbe, it is still made without potatoes and is never filled. Klabbe is instead served with diced bacon on the side.
A variant of palt is blodpalt, where pig, beef or reindeer blood is mixed into the dough. Other palt variants are leverpalt, with minced liver added to the dough, and njurpalt, with diced kidney mixed into the bacon filling. Blodpalt also existed across the country originally, and has been found in iron age graves in Halland.
The filled kroppkaka, palt or kams ball - as well as the flatter, unfilled flatpalt, flatkams and klabbe - is dropped into boiling salted water and cooked until it floats. It is traditionally served warm with melted butter and lingonberry jam, although in some parts of southern Sweden the melted butter is replaced by half cream (a mix of milk and cream) or a warm milk sauce, and in parts of northern Sweden the butter is replaced by a warm milk sauce spiced with messmör. Leftover kroppkaka is often served halved and fried.
Unfilled flour dumplings for use in soup are called klimp if the flour is wheat, but mjölpalt if the flour is barley or rye.
MIDDLE EASTERN CUISINE
ARABIC CUISINE
Asida
Kibbeh
Qatayef
Shishbarak
CAUCASIAN CUISINE
Meat-filled manti in Armenia are typically served with yogurt or sour cream, accompanied by clear soup. Mantapour is an Armenian beef soup with manta.
Boraki (Armenian: Բորակի) are a kind of Armenian fried dumplings. The main distinction of boraki is that the minced meat is pre-fried, the boraki are formed as small cylinders with an open top, the cylinders are lightly boiled in broth and then fried. Boraki are served garnished with yogurt and chopped garlic.
Dushbara (Azerbaijan: Düşbərə) is an Azeri soup with tiny lamb-filled dumplings.
Khinkali (Georgian: ხინკალი) are Georgian dumplings usually filled with spiced meat. herbs (usually coriander), onions, and garlic. Mushrooms, potatoes, or cheese may be used in place of meat. The khinkali is typically consumed first by sucking the juices while taking the first bite, in order to prevent the dumpling from bursting. The towns of Dusheti, Pasanauri and Mtskheta are particularly famous for their khinkali.
Mataz are dumplings in Circassian and some other Caucasian cuisines, closely related to manti. They typically consist of a spiced meat mixture, usually lamb or ground beef, with greens and onions, put in a dough wrapper, either boiled or steamed. Mushrooms, potatoes, or cheese may be used in place of meat.
JEWISH CUISINE
Kreplach
Kubbeh
Matzah ball
Knish
TURKISH CUISINE
Manti
WIKIPEDIA
Ever vigilant, several millennium after first appearing in the Egyptian desert.
See the pure B&W and color versions at my blog:
amanacameraand2cats.blogspot.com/2011/10/two-cats-coming-...
as well as some commentary why I preferred adding some split toning processing in this version.
[ENG] 1st mural of 2011!
Thanks Kat & Fede por la invitación!
Jan 23, 2011
Pqe. José Evaristo Uriburu
Dr. Prof. Pedro Chutro 3461 (aprox)
CABA, Argentina
Fufu, or foofoo, is a staple food of many African and Caribbean countries. It is often made with a flour made from the cassava plant. Cassava is liked by smallholder farmers for its tolerance to drought, pests, and infertile soils. It offers a reliable source of food as well as income from markets for a variety of cassava products.
©IFPRI/Milo Mitchell