The name of the dumplings. Dumplings of different countries and peoples

Dumplings are one of the most popular everyday meals and not only in Russia. Italian ravioli, Chinese fountains and gödza, Czech dumplings with fruit filling, exotic Indian modak - each country has its own unique dumplings culture that goes back to the distant past. We decided to understand all the variety of dumplings and compiled a detailed guide to their geography and the peculiarities of cooking and serving in different countries ah world.

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

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

The dumplings are believed to taste better when frozen after being dazzled. They came up with the idea to do this, naturally, in Siberia - from there the name of the dumplings "Siberian" came from - thus, only previously frozen dumplings can be called Siberian (or Ural).

Siberian dumplings recipe

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

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

It is recommended to boil dumplings not in simple salted water, but either in meat and bone broth, which will then go to a plate, or a la naz - that is, in broth that will not be used for food after that - this means that the broth can be season with onions, bay leaves, pepper, parsley and add salt to make it stronger and spicy.

What are especially good
handmade dumplings?

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

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

How to diversify dumplings?

Let's not get hung up on our dumplings and quickly go over dumplings from around the world. This list of dishes will likely inspire someone to culinary experiments with different ingredients. Try adding something from the list to add new flavors to your dumplings. Naturally, you do not need to interfere with everything and everything at once, and it is worth remembering that in the end you will not get dumplings, but something else. Act according to logic and remember that pork, for example, goes well with shrimp, potatoes with fat tail, and bamboo shoots with ginger.

In September 2010, Moscow hosted the World Karaoke Championship, in which the Audience Award went to Edward Pimentel, a telephone company technician from the United States. An unusual reward awaited him - a million dumplings. According to the organizers, if he eats 100 dumplings a day, they will last 27 years.

Ingredient List:

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

Dumplings geography

18 recipes from different parts of the world

Vareniki

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

Peculiarity: Dumplings with meat after boiling are also often fried. Sprinkle the finished dish with fried onions and cracklings.

Ravioli

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

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

Wontons

Wontons or huntun are a type of Chinese dumplings. They have a filling of chicken, pork, shrimp, Chinese cabbage, mushrooms (shiitake, syangu) and fruits. Wontons are steamed, boiled or fried in vegetable oil... Small boiled pork dumplings are usually used in soup, while large fried ones are served separately.

One of the more popular varieties is the Sichuan spicy wonton soup. The dish is dumplings filled with spicy broth, chili and black vinegar.

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

Manty

Manty is a Central Asian dish that is popular in Tajikistan, Uzbekistan, and Kazakhstan. Manty is very closely related to the Chinese dumplings baozi (from them the Mongolian-Buryat buuzas, bozes or poses originated). The filling in manti can be lamb, beef, horse meat, goat meat and poultry. Fat tail fat, camel hump or cow's udder are often added. From vegetables, minced meat can complement onions, potatoes, pumpkin or carrots. Manti is served with sour cream, tomato sauce, hot pepper and garlic.

Peculiarity: Manti are steamed in special pots.

Modac

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

Xiao Long Bao

Shanghai khinkali-shaped dumplings are steamed in bamboo baskets. Their filling consists of pork and a lot of broth. There are even types of xiao long bao, in which, instead of minced meat, jelly-like aspic is put - during steaming, it melts, forming a broth. Hot liquid filling is drunk through a straw and seized by a dough shell.

Peculiarity: Juice is the most important part of the dish.

Kimchi Mandu

Korean hot dumplings, more historically associated with Central Asian manti than with Chinese or Japanese relatives. Boiled mandu usually comes in a round shape, similar to our domestic ones. Mandu for frying is molded in the form of boats. Onion, ginger, as well as tofu and spicy Chinese cabbage kimchi are added to the meat filling (usually minced meat, half pork, half beef) (both products must be squeezed out to get rid of excess moisture). In the vegetarian version, the meat can be substituted for mushrooms - preferably shiitake.

Peculiarity: Mandu served with soy sauce.

Dim Sum

Dim Sum traditionally refers to a South Chinese breakfast that includes Pu-erh tea, rice soup, shrimp balls, cereals, pastries and other dishes. Now, under this word, they more and more often mean something similar to dumplings with a thin, almost transparent layer of rice dough and with the most various fillings... Popular fillings: minced pork, chicken, duck, shrimp, crab or vegetables and all possible combinations. Usually a set of four to five types of dumplings is ordered on the table.

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

Ban bot lock

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

Ba-wan

Taiwanese appetizer, which is a disc-shaped dumplings with a diameter of six to eight centimeters. The translucent dough contains a filling of minced meat flavored with savory. As usual, ba-wan is served with sweet and sour sauce... The filling varies from region to region in Taiwan, but is usually a mixture of pork, bamboo shoots, and shiitake mushrooms. Gelatinous glutinous dough is made from a combination corn starch, starch, sweet potato, rice flour. Traditionally, ba-wan is steamed but is also served deep-fried.

Momo

The momo are actually more like steamed buns than dumplings (and yes, it turns out, it's not just a car accessories brand). They are prepared with or without filling in Tibet, Nepal, Bhutan, the Indian states of Sikkim, Darjeeling and the Ladakh region. Having a Himalayan origin, the food is a close relative of poses, manti and dumplings. Inside the dough, they put both a wide variety of meat and vegetables (cabbage, potatoes, chayote) or cheese (traditionally paneer or smoked chkhurpi). Typically, momo is served with a garlic or tomato sauce.

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

Polish ears

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

Peculiarity: The less Polish ears in size, the higher is the class of the cook.

Gyoza

Gyoza is originally a Chinese dish called jiaozi, which then became very popular throughout Japan. These oriental dumplings are made from very thin dough and stuffing of minced pork, Chinese cabbage, nira (can be replaced with leeks or green onions), sesame oil with garlic and ginger. Meat can also be substituted for seafood. Dumplings served with soy sauce, rice vinegar and spicy oil... Fried gyoza are most popular in Japan, although they are also boiled and steamed.

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

Khinkali

Khinkali is the Georgian answer to mantas, poses and Chinese counterparts. Traditionally, the filling is spiced minced lamb or a combination of beef and pork (often onions and cilantro are added). The dough is prepared only from flour, salt and water. During cooking, raw meat filling the dough bag releases precious broth. It is important not to spill it on a plate at the first bite, but to drink it carefully. The upper part of the khinkali - the tail - is usually not eaten.

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

Fan guo

Fang guo, or ChaoZhou Fun Guo, is a variety of dumplings native to the southern Chinese province of Guangdong. Typically, they are stuffed with chopped peanuts, garlic, green onions, ground pork, dried shrimp, dried radish, and shiitake mushrooms. They also add cilantro, jicama or dried daikon. The whole thing is wrapped in rather thick pancakes made of dough based on wheat flour, tapioca flour, corn or potato starch and water.

Peculiarity: Steamed dumplings served with hot chili oil.

Shvestkovo dumplings

Švestkove dumplings - Czech dumplings with fruits: plums, less often apricots, cherries and even peaches. First, the dough is kneaded from 2 glasses of flour, 1 egg, 2 tablespoons of melted butter, 2 tablespoons of sugar, 1/4 cup of milk and 1 teaspoon of salt. Then, small fruits are enveloped in the mixture and boiled in boiling water for about 8 minutes. After that, the dumplings should be flavored with butter and sprinkled with sugar.

Peculiarity: Sprinkle with cinnamon before serving, add cottage cheese or whipped cream.

Apple dumpling

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

Peculiarity: Ready meal served with a scoop of vanilla ice cream.

Daifuku

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

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

Who said that this is a purely Siberian dish - all the peoples of the world have it, dumplings are simply called differently in different parts Sveta. They differ not only in fillings, but also in the recipe for the dough, as well as in the method of preparation and even in how they should be eaten. And the names of the dumplings are different - these can be poses, there can be manti or ravioli, they cost a lot of money in a restaurant and in fact they will simply bring you dumplings, which are called as is customary in the country of preparation.

What are the Italian dumplings called

Italians know a lot about filled dough, so their dumplings are very, very tasty. They can have fish and vegetable filling with ricotta cheese or mozzarella, and Italian ravioli dumplings are called. They are made from the thinnest dough for olive oil and is traditionally prepared in salted water.

What are the big Georgian dumplings called

Well, who doesn't like khinkali, they just eat and cook them differently from ours. The filling is prepared from finely chopped meat with a knife, herbs and onions are added there, and the shape of such dumplings resembles a bag with a twisted top. They are steamed, less often - boiled in a small amount of water and eaten with their hands, holding the tip.

What are the Chinese dumplings called

The popularity of oriental cuisine has spread to everyday dishes. Many housewives ask what the big dumplings served in Chinese restaurants are called. This dish is called wontons or huntuns, they are prepared by cutting the dough into squares, then rolled into crunches and fried in boiling oil.

And the big Chinese dumplings that are boiled are called jiaozi, a dish stuffed with vegetables and pork.

What are the names of dumplings with potatoes

Actually, these are dumplings, a traditional dish Ukrainian cuisine. It is prepared by boiling in water, the dough is made unleavened and served with sour cream and fresh bacon cracklings.

What are the small dumplings called

We talked about big dumplings and what they are called, but there is another traditional dish in which these dough products are present - soup. What are the names of the small dumplings that are often sold in the ready-made frozen food departments?

This yufakhash is a traditional Tatar dish made from unleavened dough with the addition of meat and onions. They are always sculpted by the bride to treat her betrothed and the name of such dumplings is translated as "little food".

And what interesting things can you think of for design - advice to a home craftsman.

What to call dumplings? Development of names for a manufacturer of frozen convenience foods.

The frozen meat semi-finished products market covers the following food products: dumplings, dumplings, pancakes, cutlets, minced meat, pizzas, semi-finished poultry products, etc.
In terms of weight, the dumplings segment occupies about 80% of the market, the remaining 20% ​​are cutlet products. The products of the dumplings segment outstripped all other frozen meat semi-finished products in their development, not only quantitatively, but also qualitatively. In general, in all cities the largest market share in value terms - about 60% is occupied by dumplings. Various semi-finished meat products, although they occupy the second position in the market structure, account for only 20%, and pancakes - only about 10%.
Both large meat processing plants and small state of emergency are now engaged in the manufacture of "fast mismatches". The leaders of the industry have long had a constant clientele, and small firms strive to "take" the buyer precisely with the home of their products, quality at the lowest price. The dumplings market is characterized by low concentration: large companies and numerous medium and small enterprises find their place there. Consumers in most cities prefer local products.
Among the current market trends, one can also highlight an increase in demand for expensive products, a decrease in price factors of competition, an increase in the value of branding, and an expansion of the range.

The main players in the market of frozen meat semi-finished products of Nizhny Novgorod

Russian manufacturers
1. Daria
2. Talosto - "Sam Samych" dumplings, pancakes "Maslenitsa"
3. Ravioli
4. MLM
5. Hummingbird
Local producers
1. Demka
2. Velrus - TM "Do Am"
3. Pressure cooker
4. IP Fufaeva - TM "Pospel"
5. IP Kuznetsov - TM "Robin-bobin" and "Mister Twister"
6. Balakhna meat processing plant - TM "VarVara", "Snowmen", "Under vodka"
7. IP Bogdan - TM "Home Culinary"
8. Efimov products
9. Shibaevsky products
10. SP Fomin
11. Frost
12. Lady
13.and others

The market for the production of semi-finished meat products and dumplings in N. Novgorod is very competitive (65 dumplings shops). The quality of the finished dumplings is very low - everyone is trying to work in the "economy" class. There are practically no elite products, or they are quickly slipping into the "economy" class in terms of quality and price. The most expensive dumplings "Tsarskiye" IP Kuznetsov - 160 rubles. for 1 kg. Cut meat is a chilled product, mainly sold without trade marks, for example, IP Belyaev.

conclusions
1. The market offers products from both Russian and Nizhny Novgorod manufacturers.
2. Local manufacturers have strong brands, good distribution and loyal customers. (Velrus, Pospel)
3. A large number of players and brands - a very colorful advertising field.
4. Competition in price and quality is very strong. The economy segment is overheated, the premium segment requires high and stable quality. Manufacturers seek to reduce the cost of production and often counterfeit their products.

Examples of names of dumplings TM "Skorovar"

	Types of names and concepts	The names of the produced dumplings
	Flavoring attributes	Delicate, Fragrant, Southern, With dill, Capital
	Nizhny Novgorod theme	Oksky open spaces, Burlatskaya Sloboda.
	Fairy tales and cartoons	Three mistresses, Two from the casket, Three fat men.
	Home cooking	Seven with a spoon, Seven chefs
	People's	Lyubava

Food name development
Consider the typical names of food brands in the trade of meat and chicken products, semi-finished products and dumplings. Three groups of goods can be distinguished:
Cut, chilled and portioned products (wings, breasts, tenderloin)
Frozen (minced)
Packaged products (cutlets)
*** Dumplings (can be divided into a separate group)

Classification of food brand names

	Brand names	Title type
	Atyashevo, Linda, Demka, Dikom, Chernysikha, Mikoyan, Ostankino, Diveevo	Geographical name - indicates the place of production of meat products
	Prod-optima, Prodmarket, Prodservice, Prodinvest., Provision	From the name with the root "Prod"
	Nizhegorodryba-NN, Nizhegorodbtitsa-NN, Provincial sausages, Poltava sausages, Russian sausages, World of poultry, Rosptitsa, Interfruit, Nizhny Novgorod grocery	The name indicates the product, the product category.
	Starodvorskie sausages, Peasant farmstead	The name indicates the tradition of food production
	Myasko, Myasogor, Myasnov (f), Meat grinder	The name indicates meat products
	Store "Kormilets"	Name indicating food
	Robin-Bobbin	The name is literary, the hero is a lover of eating meat food well
	Morozko, Iceberg	The name indicates freezing
	Came in time, Mister Twister	The name indicates the speed of cooking.
	Summer taste, Delicate line, Tasty line	The name indicates the virtues of the taste
		Name indicates food imports
	Dobrynya, Do AM, Yadrena soot	Image names
	Shibaevskie products, Efimovskie products, I.P. Belyaev, IP Kuznetsov, IP Kireev,	Unlike meat processing plants, small producers of meat products
	Lady, Craftswoman, Home cook	The name indicates home and hand cooking
	Table spoon, For the Groom, Home-made, Gotoff, Has arrived, Sam Samych, Under vodka	Names of dumplings

Regularities of naming
1.Geographic and historical names typical for large meat processors, factories
2.The name indicates the trade (sale) of food
3.The name indicates the product category (meat, fish, poultry)
4. Image names (Dobrynya)
5.Customer-oriented names (taste, food, meal)

Positioning patterns
Analysis of trade marks showed that all available trade marks can be divided into 5 groups:

	Images	Brand Names
	Foreign literary	Robin Bobbin, Mister Twister, Frau Marta, Santa Bremer, Courland
	Traditionally Russians	Starodvorskie sausages, Peasant farmstead.
	Homemade, hand made	Craftswoman, Home cook, Own kitchen, For the Groom, Shibaevsky products, Efimovsky products ,.
	Food, urban	Do AM, Gotoff, Has arrived, Samych himself
	Umbrella brands	Daria, Dobrynya, Craftswoman, Morozko a

Branding patterns
"Home" brands are developed and promoted by small manufacturers, individual entrepreneurs, workshops
Umbrella brands create large meat processing plants

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Many people think that dumplings are primordial Russian dish... However, the theory that the dumplings have Russian roots is questionable. Researchers are of the opinion that this popular dish first appeared in China. Now almost every country has its own unique recipe for dumplings; they have their own name, history, type and method of serving, remaining one of the most popular products in the world.

We are in site found a wide variety of dumplings from all over the world and places to try them.

China - xiao long bao

Russia - dumplings

Gyoza is one of the most popular dishes in Japan. Initially, these were Chinese jiaozi dumplings, but the Japanese borrowed them for themselves, changing the recipe. The filling can be very varied, but almost all include vegetables and onions, sometimes garlic. In Japan, gyoza is eaten mostly fried with soy sauce, rice vinegar and spicy oil.

baikaliaincognita.com

First on our list. By the way, these dumplings are very fond of the Dragon Warrior - the hero of the popular cartoon "Kung Fu Panda". As you may have guessed, this is a Chinese dish.

Baozi is made from yeast dough for a couple. The filling is different. Meat and vegetable ingredients are used: both together and separately. The most common filling is pork with cabbage. But sometimes they put minced meat from other types of meat, tofu, mushrooms or pumpkin. The shape is usually round, with a slight pinch at the top.

2. Bereki (bereki)

duckhan.ru

Beriki is a traditional dish of Kalmyk cuisine with lamb.

Burik dough is kneaded from flour top grade, water, eggs and add salt. While it is infused, they begin to prepare the filling. At the same time, the meat is chopped with a knife into small pieces, and not scrolled through a meat grinder. Finely chopped bacon is added to the minced meat and onion, spices and herbs. Therefore, the dish turns out to be juicy and aromatic. The dough is rolled out into round cakes and minced meat is placed in the middle of each. Boeriki is boiled in boiling salted water and served with butter.

3. Boraki

mtdata.ru

Boraki is a thin dough dish of Armenian cuisine stuffed with lamb or ground beef. Its peculiarity lies in the fact that the minced meat is pre-fried and then put into the dough tubes. They are only sealed from the bottom and placed vertically in the pan. Borakas are not boiled until cooked, but slightly simmered and fried. The dish is served with herbs, vegetables or gravy based on matsun (Armenian fermented milk drink), herbs and garlic.

4. Dumplings

xcook.info

Vareniki is a traditional Slavic dish most often found in Ukrainian cuisine.

The dough can be different. Dumplings with kefir and eggs are tender and fluffy. To make the dish lean, knead the dough in water and flour, salt and roll thinly. Chopped meat, potatoes, cabbage, mushrooms, cottage cheese or berries are most often used as a filling. When serving, sour cream or butter is often placed on a plate with dumplings.

5. Wontons

Wontons are a variety of dumplings in chinese cuisine... They are usually served in soup, but sometimes fried. Not only pork meat, but also xianggu mushrooms and even young bamboo stalks are put into the filling. Ginger, garlic and pepper are generously added to the minced meat, so the dish turns out to be quite spicy.

Wonton soup is especially popular for New Year, and it is believed that the noodles in it symbolize longevity.

6. Gyoza (Gyoza)

matome.naver.jp

Gyoza is a Chinese dish that the Japanese loved so much that they began to consider it theirs. It is customary to fry this type of dumplings in Japan.

Most often, pork with grated ginger, salt, pepper, garlic, onions and Chinese cabbage... But sometimes they put seafood, vegetables or fruits. The dough is cut into small portions and rolled into thin cakes. Minced meat is spread in the middle of each and fried in olive oil on one side. Then pour water to the middle, cover with a lid and wait for the water to evaporate. When serving, gyoza is placed with the fried side up and seasoned with soy-sesame sauce.

7. Gyurza

t-h.ru

Gyurza - a dish Azerbaijani cuisine... Its name is due to the fact that when sculpting in a dumpling, a small hole is left and when biting, a sound resembling the hissing of a snake is emitted.

Lamb or lamb is usually used as a filling. Ground beef... The meat is mixed with onions in equal proportions... Add salt, pepper and matsun or unsweetened yogurt - the filling is sour. Gyurza is served with oil, vinegar or sour cream.

8. Dumplings

koreahouse.su

Dumplings are the Singaporean cousins ​​of dumplings. They are made from thin dough stuffed with meat, vegetables or seafood.

There are special rules for preparing dumplings that must not be violated. For example, they must have a certain number of dough tucks, which are made by hand with a bamboo stick. Dumplings are prepared in steamed bamboo baskets. The shape of the dumplings can be very different: round, oval ... There are even dumplings in the form of boats, tulips and fish. The finished dish is served with soy sauce and wine vinegar.

9. Dimsam (dianxin)

turandot-palace.ru

These Chinese dumplings are closer to a dessert than a main course. Dim sum is made from the finest rice dough, stuffed with fruits, vegetables or seafood and steamed. The shape of these dumplings can be any, it all depends on the imagination of the cook. Dim sum is served during traditional Chinese tea drinking. Translated from Chinese, their name means "to touch the heart" or "order for the heart."

10. Dushbara

gastronom.ru

Dushbara is one of the most delicious dishes Azerbaijani cuisine. It is a spicy dumplings soup.

From a very thin dough, dumplings are made half the size of ordinary dumplings. First they are boiled in salt water, and then in meat or chicken broth... During cooking, a lot of spices, quarters of onions and garlic are added to the dushbar.

11. Kava manty

wikimedia.org

A dish of Uyghur cuisine. Kava is a pumpkin that is used as a filling in equal proportions with lamb.

To make the filling juicy, meat and fat are chopped by hand. This dish is steamed. In the Uyghur tradition, it is customary to use manti with special seasonings: "lazjan" from red pepper with vegetable oil or "cobra" from tomatoes, hot pepper and garlic.

12. Kimchi Mandu

novosti-n.org

Kimchi-mandu - Korean dumplings made from thin rice dough stuffed with ground beef or pork, tofu, onions, ginger and spicy Chinese cabbage. Sometimes minced meat is replaced with mushrooms. In shape, kimchi-mandu is very similar to ordinary dumplings, only the edges of the Korean counterparts are bent up. The dish is cooked in salted water and is most often served with soy sauce.

13. Dumplings

vinegrette.ru

Dumplings are a Czech dish. But it can also be found in Slovak, Austrian and Bavarian cuisine. Potato dumplings with meat or bacon are one of the most popular cooking options for this dish.

The dough is made from mashed potatoes with the addition of eggs and flour. Then roll out small cakes, in the center of which they put a teaspoon meat filling... The dumplings are rolled into a ball and boiled in salted water. Sour cream, herbs, vegetable stew or broth.

14. Kreplach

beerotwomen.ru

Kreplach - Traditional Jewish holiday dish... These dumplings practically do not differ from Siberian ones, except that they never add pork to them.

According to tradition, cabbage or mashed potatoes... Sometimes the dumpling is rolled up in the shape of an ear, and sometimes it is given the appearance of a triangle. Most often, kreplach is cooked in chicken, less often in vegetable broth... The dish can also be served fried.

15. Kropkakor

changeua.com

Kropkakor - Swedish dumplings. Their dough is quite thick. It is made from potatoes, flour and egg yolks... Ham, bacon and fried onions are put in the filling. The product is given rounded shape and boiled in salt water. Ready-made dumplings are served with lingonberry jam, butter and cream. Such is the contrast of tastes.

16. Kundyums

hlebopechka.ru

Kundyumy is an old Russian dish. This is a kind of dumplings stuffed with mushrooms and cereals. There is a version that kundyum appeared as a replacement for dumplings on the lean monastic table. But the very name of the dish is of Turkic origin and means "wheat".

Kundyum dough is special. It is a combination of choux pastry and drawn dough and is cooked in vegetable oil. The method of cooking gum is also quite unusual. First, they are baked in the oven, and then simmered in a mushroom broth.

17. Kurze

zdortegi.ru

Kurze - Dagestan dumplings. They are cooked with meat and vegetables just like regular dumplings. Caucasian hostesses often mix different types meat: use lamb, beef or minced chicken, to which salt, pepper and a little milk are added. But in Dagestan, onions and eggs are preferred to cabbage filling, and the main part of such filling is onions.

18. Manty

gastronom.ru

Manty is a special type of dumplings from Central Asia. They are steamed in a special "mantyshnitsa" - a helmet. Manty is larger than dumplings and has an unusual shape. The filling for them is prepared from minced meat lamb, horse meat or beef. Pieces of fat tail fat and onions are also added. Manti is often stuffed with seasonal vegetables such as carrots or pumpkin. The dish is served with sour cream and fresh herbs.

19. Multashen

drprof.ru

Multaschen - German large dumplings. Their name roughly translates to "deceive God." There is a version that the monks from the Maulbronn monastery hid minced meat in a spinach filling - after all, meat cannot be eaten on Good Friday.

Multashen is brewed in a thick meat broth and in it is served on the table. Usually this dish is seasoned with sauce, herbs and washed down with freshly brewed beer.

20. Modak

fullpicture.ru

Modak - original dish Indian cuisine, reminiscent of khinkali, but only in shape. Modak dough is made from rice flour and put in the filling. coconut flakes, palm sugar, cardamom and nuts. These sweet dumplings are steamed or deep-fried. Modak is served with ghee.

21. Momo

dembovsky / livejournal.com

Momo - dumplings from Tibet for yeast-free dough... Minced meat is made from chicken, pork, goat or yak meat. Sometimes cheese and vegetables are also added to the filling. Minced meat is pepper, salted, garlic, coriander, onion and caraway are added and wrapped in dough. Then the dish is boiled and served with national drinks.

22. Pigodi (pyan-se)

Pigodi is a Korean steamed dish. Pigody originates from another national korean food wanmandu, whose name means "royal dumpling". It was from him that these large steam cakes went.

Pigody is usually cooked with meat and cabbage. Sometimes the pies are cut along the middle and stuffed with salad, such as Korean carrots.

23. Subclass

russiantouristunion.ru

This strange name hides the Mari the National dish- dumplings made from wheat dough. It is rolled out in a thin layer and cut into crescent-shaped pieces. A filling of raw minced hare meat with pork or badger meat is placed in the podkilyo and heavily flavored with onions. Sometimes they are stuffed with millet or pearl barley, cottage cheese or potatoes. The blinded dumplings are placed in boiling water and removed as soon as they float.

24. Poses (booze)

travelask.ru

Poses, or buuz, are a traditional Buryat and Mongolian dish. The poses are a bit like manti, but milk is added to the minced meat for them. This makes the dish more juicy. Wrap the minced meat with onions in the dough so that a hole remains at the top. Cook the poses for a couple with the hole up so that the precious broth does not pour out. Quite large open dumplings are obtained, which are usually eaten by hand.

25. Posikunchiki

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Posikunchiks are a dish of the Ural cuisine. They resemble dumplings in shape, but are prepared according to the chebureks principle. There is a version that their name comes from the word "sikat", since the pies at the first bite can thoroughly sprinkle meat juice on your clothes.

The dough for pies is kneaded unleavened. Finely chopped meat or minced meat from lamb, beef or pork is placed in the filling. The filling is wrapped in the dough along with a piece of butter. This is done so that the snack is juicy. The edges of the dumplings are carefully pinched so that the juice does not leak out during frying. Posikunchiks are usually eaten hot, dipped in kefir-garlic dressing or sauce made of mustard, vinegar and salt.

26. Ravioli

hnb.com.ua

Ravioli - dish Italian cuisine... Usually ravioli are smaller than traditional dumplings. They are sculpted from a rather thin unleavened dough, giving the shape of a crescent, ellipse or square with a curly cut edge. The filling can be meat, fish, vegetables or fruits. These dumplings are either boiled or fried in oil. Fried ravioli are served with soups and broths.

27. Siberian dumplings

womanjournal.org

Pelmeni - traditional Siberian. Going to the taiga, the Siberian necessarily took with him a supply of hard-stone Siberian dumplings, which in a few minutes in boiling water turned into a wonderful lunch.

For Siberian dumplings, knead dough, and while it is infused, prepare the filling. Experienced housewives usually use minced meat from several types of meat. Previously, grated ice was put into the filling to cool the minced meat. This method helped to keep the meat more juicy. Now they just add salt and pepper to taste.

28. Tortellini

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Tortellini is a dish of Italian cuisine. It is made from unleavened dough and filled with meat, cheese or vegetables. But you can also find tortellini stuffed with chestnuts, mushrooms, berries or traditional dairy product ricotta. The corners of each small dumpling are connected and pinched, giving it the appearance of a ring. Italian dumplings are served with various sauces of mushrooms, cream, white wine and cheese.

29. Turkish manti

f18.ifotki.info

Traditional for the East exist in many variations. Classic Turkish manti differ from other types in their unusually small size and are traditionally steamed. It takes a lot of patience and skill to stick such dumplings.

The dough squares are stuffed with minced beef or lamb with herbs. Manti are so small that a decent amount of dumplings can be placed in a tablespoon. Usually Turkish manti is served with yogurt, paprika and mint sauce.

30. Khinkali

liebherr.com

Khinkali is a national dish Georgian cuisine with meat filling. Minced meat is prepared in advance so that the dough does not dry out. The meat for the filling is seasoned with spices, a lot of onions and garlic are added. The dough is kneaded with flour, salt and a little water, so that it turns out to be quite dense and tight. Traditionally, Georgian housewives sculpt khinkali in such a way that a small dough tail is formed on the top. Blind dumplings are boiled in salt water.

They eat khinkali with their hands, holding on to the tail, which is then thrown away.

31. Zeppelins

russkayakuhnya1.ru

Zeppelins are a traditional Lithuanian dish. These are big potato zrazy with minced meat, cracklings, vegetables or even cottage cheese. This dish is named after the German airships of the First World War, to which the zeppelins are very similar.

Use raw and boiled potatoes in equal proportions. Zeppelins are stuffed with minced meat in combination with a side dish. That is why they turn out to be very satisfying and tasty. The finished dish is served with sour cream or a special sauce made from fried onions and cracklings. Zeppelins are so difficult to cook that the quality of the cook is judged by their quality.

32. Jiaozi

zdorovie.com

Jiaozi is a type of Chinese dumplings. Yeast is not put into the dough, the filling is minced pork plus cabbage. Other types of fillings are much less common. Jiaozi can have various shapes, but most often they are made triangular with a longitudinal pinch on top. These dumplings are steamed and served with a traditional soy sauce, minced garlic and vinegar.

The name itself in translation means "change of one to another". Therefore, at the turn of the old and new years, as well as between autumn and winter, it is time to eat jiaozi.

33. Chumars (Chumars)

Chumars are a dish of Mordovian and Tatar cuisine. It is dumplings in broth.

To prepare chumars, they use wheat, pea, buckwheat or lentil flour. For the filling take salted lard, cut into small pieces and wrap each in a rolled dough circle. To prevent the chumars from sticking to each other, they are sprinkled with flour. Sometimes potatoes and carrots are added to the broth with dumplings. In this case, you first need to boil the potatoes. Ready-made chumars are served with broth and sour cream.

34. Chuchvara (chuchpara)

gastronom.ru

Chuchwara - dish Uzbek cuisine in the form of boiled unleavened dough stuffed with meat. Unlike dumplings, chuchvara is smaller in size. Another difference is that the filling of this dish is never used. minced pork... The filling is considered ideal when meat and onions are finely chopped with a knife, and not passed through a meat grinder.

The dough is usually rolled out in one large sheet and cut into squares. Then a lump of meat filling is placed on each of them and the dough is folded into an envelope, bending the corners to the center. Chuchwara is almost always served in a seasoned broth.

35. Shao-May

infocomrade.com

Another variety of Chinese dumplings is shao-mai. They are knots of dough, inside of which is hidden juicy filling... It usually consists of chopped pork, shrimp, shiitake mushrooms, green onions and ginger. The filling is wrapped in thin wheat dough and steamed. When served, the dish is seasoned with Chinese rice wine, soy sauce, sesame oil and garnished with crab caviar.

36. Yufah ash

kak-vkusno.com

Rounding out our list are dumplings of the Crimean Tatars - yufakh ash. Crimean Tatar cuisine is one of the main attractions of Crimea. Yufah ash in translation means "little food". And in its size, this dish may well compete with Turkish dumplings. Each dumpling is the size of a fingernail, no more: 6-7 tiny items should fit in a tablespoon. Yufakh ash is served together with broth.