Dumpling
Dumpling
Dumpling (/ˈdʌmplɪŋ/) is a broad classification for a dish that consists of pieces of dough (made from a variety of starch sources) wrapped around a filling, or of dough with no filling. The dough can be based on bread, flour or potatoes, and may be filled with meat, fish, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering, or steaming and are found in many world cuisines.
Etymology
The term "dumpling" is derived from the German word "dampf", which means "steam". It was first used in the English language in the early 17th century.
Types of Dumplings
There are many types of dumplings worldwide. Some of the most popular include:
- Pierogi: A type of dumpling common in Central and Eastern Europe.
- Gyoza: A Japanese dumpling, usually filled with minced pork and vegetables.
- Jiaozi: A type of Chinese dumpling, typically filled with ground meat and/or vegetables.
- Ravioli: An Italian dumpling, typically filled with ricotta cheese, spinach, nutmeg and black pepper.
- Samosa: A type of dumpling found in Indian, Middle Eastern, and African cuisines, typically filled with spiced potatoes, onions, peas, lentils, and sometimes meat.
Related Terms
- Dough: A mixture of flour and liquid, used as a base in many foods.
- Filling: The ingredients that are enclosed inside the dough of a dumpling.
- Steaming: A method of cooking that involves heating food with steam.
- Boiling: A method of cooking that involves submerging food in boiling water or broth.
External links
- Medical encyclopedia article on Dumpling
- Wikipedia's article - Dumpling
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