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August 04, 2022

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If there’s anything that can brighten up a dreary monsoon day, it’s the prospect of biting into some delicious, warm and comforting dumplings. These little pockets of flavor are ubiquitous in many cultures around the world, and it’s no wonder why: dumplings are not only tasty, but they’re also satisfying and easy to make! Let’s start with the basics. Dumplings consist of a filling, which can be made up of meat, vegetables, seafood, or even sweet ingredients like fruit or chocolate, wrapped in some sort of dough. The dough can be made from flour, rice, or other grains, and can be boiled, steamed, pan-fried or deep-fried. One of the most popular types of dumpling in the world is the Chinese dumpling, or jiaozi. These little bundles of joy can be filled with any number of things, but some of the most common fillings include pork and cabbage, shrimp and chives, or even a vegetarian filling made with egg and scallions. To make jiaozi, you simply fill a circular piece of dough with your desired filling, and pinch the edges together to form a little pleated purse. Then, you can boil them in water until they float to the surface, or pan-fry them for a crispy, golden finish. Another popular type of dumpling is the Japanese gyoza. Like jiaozi, gyoza are typically filled with pork and cabbage, but they also often contain garlic and ginger for an added punch. The wrappers for gyoza are usually a bit thinner than jiaozi wrappers, and they’re typically pan-fried until crispy on the bottom, then steamed to ensure that the filling is cooked through. Moving on to Europe, we have the delightful pierogi, which hail from Poland. Pierogi can be filled with anything from mashed potatoes to sauerkraut to cheese and fruit, making them a versatile choice for any meal. They’re typically boiled, then pan-fried with onions and bacon for a savory touch. Closer to home, we have the beloved momo, which are dumplings native to Nepal and other parts of the Himalayas. Momo are typically filled with minced meat or vegetables and served with a spicy dipping sauce. Like jiaozi and gyoza, momo are usually steamed or boiled, although they can also be pan-fried. Last but not least, we have the classic Italian ravioli. Ravioli are a bit different from other dumplings, in that they typically have a thinner, pasta-like wrapper and are filled with soft cheese, vegetables or meat. They’re often served with a tomato-based sauce and grated cheese for an extra kick. No matter where you go in the world, there’s bound to be some sort of variation on the dumpling. Whether you prefer savory or sweet, pan-fried or boiled, there’s a dumpling out there for everyone. So the next time you need a pick-me-up on a rainy day, whip up a batch of your favorite type of dumplings and savor the warmth and comfort that only a dumpling can provide.

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