The Baozi
The first in our list. By the way, these dragonflies are very fond of the Dragon Warrior – the hero of the popular cartoon film “Kung Fu Panda”. As you may have guessed, this is a dish of Chinese cuisine.
The Baozi is made from a yeast dough for a couple. The filling can be different. Meat and vegetable ingredients are used: both together and separately. The most common stuffing is pork with cabbage. But sometimes they put minced meat from other types of meat, tofu, mushrooms or pumpkin. The form is usually round, with a small pincer on top.
Berica (Borek)
Berica is a traditional dish of Kalmyk cuisine with lamb meat.
Dough for gingerbread is kneaded from the highest grade flour, water, eggs and salt is added. While it is being insisted, they begin to prepare the filling. Meat is then cut with a knife into small pieces, and not scrolled through a meat grinder. In the mince is added finely chopped bacon and onions, spices and greens. Therefore, the dish is juicy and fragrant. The dough is rolled into round lozenges and in the middle of each lay minced meat. Boil the boils in boiling salted water and serve with butter.
Boraca
Boraki – a dish of Armenian cuisine on a thin dough with a filling of sheep or beef minced meat. Its peculiarity is that the forcemeat is pre-fried, and then they are put in dough tubes. They are sealed only from below and placed in a pan vertically. Until ready, boraks are not boiled, but are slightly allowed and fried. The dish is served with herbs, vegetables or gravy on the basis of matsun (Armenian sour-milk drink), herbs and garlic.
Vareniki
Vareniki – a traditional Slavic dish, most often found in Ukrainian cuisine.
The dough can be different. Dumplings with yogurt and eggs turn out to be gentle and lush. To make the dish lean, the dough is kneaded on water and flour, salted and thinly rolled. As a filling, chopped meat, potatoes, cabbage, mushrooms, cottage cheese or berries are most often used. When served on a table in a dish with vareniki often put sour cream or butter.
Wontons
Wontons – a kind of ravioli in Chinese cuisine. Usually they are served in soup, but sometimes they are fried. In the filling put not only pork meat, but also mushrooms, and even stems of young bamboo. In mincemeat generously add ginger, garlic and pepper, so that the dish turns out to be quite spicy.
Soup with vontoons is especially popular for the New Year, and it is believed that the noodles in it symbolize longevity.
Gödz (göza)
Gyosa is a Chinese dish that the Japanese loved so much that they began to consider it theirs. This kind of dumplings in Japan is usually fried.
More often for a stuffing take pork with the grated ginger, salt, pepper, garlic, onions and the Peking cabbage. But sometimes they put seafood, vegetables or fruit. The dough is cut into small portions and rolled into thin buns. In the middle of each lay minced 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 served on the table, sit the ghee with the fried side up and season with soy-sauce sauce.
Gyurza
Gyurza is a dish of Azerbaijani cuisine. Its name is due to the fact that when stuccoing, a small hole is left in the pelmenka and a sound resembling the hissing of a snake is produced when nibbling.
As stuffing, usually use mutton or ground beef. Meat is mixed with onions in equal proportions. Add salt, pepper and matsun or unsweetened yogurt – the filling is obtained with sourness. Serve giurzu with butter, vinegar or sour cream.
Dumping
Dumping pins are Singaporean relatives of ravioli. They are made from a thin dough with a filling of meat, vegetables or seafood.
There are special rules for preparing dumping, which can not be violated. For example, they should have a certain number of test protectors, which are done by hand with a bamboo stick. Dumplings are prepared for pair in bamboo baskets. The shape of the dumplings can be very different: round, oval … There are even pelmets in the form of boats, tulips and fish. The finished dish is served to the table with soy sauce and wine vinegar.
Dimsam (dyanxin)
These Chinese dumplings are closer to dessert than to the main dish. Dimsam is made from the finest rice dough, stuffed with fruits, vegetables or seafood and steamed. The form of these dumplings can be any, it all depends on the imagination of the cook. Dimsam is served to the table during the traditional Chinese tea party. Translated from Chinese, their name means “touch heartily” or “order for the heart.”
Dyushbara
Dushbara is one of the most delicious dishes of Azerbaijani cuisine. It is a spicy soup of dumplings.
Of a very thin dough, pelmeni are made in the size of half the usual ones. First they are brewed in salted water, and then in meat or chicken broth. During cooking in dushbara add a lot of spices, quarters of onion and garlic.
Cava Manti
A dish of Uighur cuisine. Kava is a pumpkin, which is used as a filling in equal parts with mutton.
To make the filling juicy, meat and fat are chopped by hand. This dish is prepared for a couple. In the Uigur tradition, manti is customarily used with special seasonings: “lazdzhanom” of red pepper with vegetable oil or “cobra” of tomatoes, hot peppers and garlic.
Kimchi-mandu
Kimchi-mandu – Korean dumplings from a thin rice dough with a filling of beef or pork minced meat with tofu, onion, ginger and spicy Peking cabbage. Sometimes stuffing is replaced with mushrooms. In the form of kimchi-mandu are very similar to ordinary dumplings, only the edges of Korean brethren are bent upwards. The dish is cooked in salted water and is most often served with soy sauce.
Dumplings
Dumplings are a Czech dish. But it can also be found in Slovak, Austrian and Bavarian cuisine. Potato dumplings with meat or bacon – one of the most popular options for cooking 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 on a teaspoon of meat stuffing. Dumplings are rolled into a ball and boiled in salted water. In a plate with a prepared dish, sour cream, greens, stewed vegetables or meat broth are often added.
Bracelet
Kreplah – a traditional Jewish festive dish. These pelmeni practically do not differ from Siberian pellets, except that they never add pork to them.
By tradition, cabbage or mashed potatoes are placed in Jewish dumplings. Sometimes dumplings are folded in the shape of an ear, and sometimes give it the appearance of a triangle. More often, the fastener is cooked in chicken, less often in vegetable broth. The dish can also be served roasted.
Kropkokor
Kropkokor – Swedish dumplings. The dough is thick enough. Make it from potatoes, flour and egg yolks. In the filling put ham, bacon and fried onions. The product is rounded and boiled in salt water. Ready-made dumplings are served along with cranberry jam, butter and cream. This is the contrast of tastes.
Kundums
Kundums are an old Russian dish. This is a kind of dumplings stuffed with mushrooms and cereals. There is a version that kundyums appeared as a replacement for ravioli on a lean monastic table. But the very name of the dish of Turkic origin means “wheat”.
The dough for kundioms is special. It is a combination of a custard and a dough and is prepared in vegetable oil. The way to prepare kundyumov is also quite unusual. First they are baked in the oven, and then drowned in a mushroom broth.
Courses
Kurze – the Dagestani dumplings. They are cooked with meat and vegetables, as are ordinary dumplings. Caucasian housewives often mix different types of meat: use mutton, beef or chicken mince, which is added salt, pepper and a little milk. But the stuffing from cabbage in Dagestan prefer onions and eggs, and the main part of such a filling is the onion.
Manty
Manty – a special kind of pelmeni from Central Asia. They are preparing for a couple in a special “mantyshnitsy” – a cascade. Manti are larger than pelmeni and have an unusual shape. The filling for them is prepared from chopped lamb meat, horse meat or beef. Also add slices of fatty fat and onions. Often, mantles are filled with seasonal vegetables, such as carrots or pumpkins. Serve the dish with sour cream and fresh herbs.
Moultashen
Moultaschen – German large dumplings. Their name is roughly translated as “deceive God.” There is a version that monks from the monastery Maulbronn hid minced meat in spinach stuffing – after all, on Good Friday you can not eat meat.
Moultashen cooked in a thick meat broth and it is served on the table. Usually this dish is seasoned with sauce, greens and washed down with freshly brewed beer.
Modak
Modak – an original dish of Indian cuisine, reminiscent of khinkali, but only in form. The dough for modaka is made from rice flour, and coconut shavings, palm sugar, cardamom and nuts are put in the filling. Prepare these sweet dumplings for a couple or deep fried. The modak is served along with the melted butter.
Momo
Momo – pelmeni from Tibet on a batterless test. Minced meat is made from chicken, pork, goat meat or yak meat. Sometimes in the filling put more cheese and vegetables. Mince pepper, salt, add garlic, coriander, onions and cumin and wrap in dough. Next, the dish is boiled and served with national drinks.
Pigodi (pn-se)
Pigodi is a Korean dish, which is prepared for a couple. Pigodia originates from another national Korean dish, Vanmandu, whose name means “royal dumpling”. It was from him that these big steam cakes went.
Typically, the pythons are cooked with meat and cabbage. Sometimes pies cut along the middle and filled with a salad, for example, carrots in Korean.
Podkoghylo
Under this strange name lies the Mari national dish – dumplings from wheat dough. It is rolled out in a thin layer and cut into pieces in the form of crescents. In the podkogylo put stuffing from raw chopped meat lentils with pork or badger meat and strongly flavored with onions. Sometimes they are stuffed with mashed or pearl barley porridge, cottage cheese or potatoes. The pelted pelmeni are put in boiling water and taken out as soon as they come up.
Postures (buises)
Poses, or buzzy, are a traditional Buryat and Mongolian dish. The poses are a bit like mantas, but in the stuffing for them, add milk. This gives the dish a great juiciness. Chopped meat with onion is wrapped in dough so that there is an opening at the top. Cook the pose for a couple of holes up, so that the precious broth does not pour. It turns out quite large open dumplings, which are usually eaten by hands.
Pissies
Pissy-cups are a dish of Ural cuisine. In form they resemble vareniki, but they are prepared on the basis of chebureks. There is a version that their name came from the word “sika”, since the pies at the first bite can splash the meat juice on your clothes.
Dough for pies is kneaded fresh. In the filling put finely chopped meat or minced meat from mutton, beef or pork. The filling is wrapped in a dough together with a piece of butter. This is done to ensure that the piesy is juicy. The edges of the pelmenkas are carefully tied, so that the juice does not leak during the frying. Pissy cups are usually eaten hot, dipping into a kefir-garlic dressing or a sauce of mustard, vinegar and salt.
Ravioli
Ravioli – a dish of Italian cuisine. Usually ravioli is smaller than traditional ravioli. They mold them from a fairly thin unleavened dough, giving the shape of a crescent, an ellipse or a square with a figured border edge. The filling can be from meat, fish, vegetables or fruits. These dumplings are either cooked or fried in oil. Fried ravioli is served to soups and broths.
Siberian pelmeni
Pelmeni is a traditional Siberian dish. Going to the taiga, the Siberian necessarily took with him a stock of solid Siberian dumplings, which in a few minutes turned into boiling water into a wonderful dinner.
For Siberian dumplings mix a steep dough, and while it is infused, prepare the filling. Experienced housewives usually use minced meat from several types of meat. Previously, stuffed ice was poured into the filling to cool the mince. This method helped to preserve the meat more juicy. Now just add salt and pepper to taste.
Tortellini
Tortellini is a dish of Italian cuisine. It is made from unleavened dough, and meat, cheese or vegetables are stuffed into the filling. But you can meet and tortellini with a filling of chestnuts, mushrooms, berries or traditional dairy product ricotta. The corners of each little pelmenka are joined and tied, giving it the appearance of a ringlet. Italian dumplings are served with various sauces of mushrooms, cream, white wine and cheese.
Turkish Manti
Traditional Mantas for the East exist in a variety of options. Classic Turkish mantas differ from other species in an unusually small size and are traditionally prepared for a couple. To nalapit such pelmenok, you need a lot of patience and skill.
Dough squares are stuffed with beef or mutton mince with greens. The mantles are so small that a decent amount of pelmenos are placed in a tablespoon. Usually Turkish manti are served with a sauce of yoghurt, paprika and mint.
Khinkali
Khinkali is a national dish of Georgian cuisine with meat stuffing. Minced meat is prepared in advance, so that the dough does not dry. Meat for the filling season with spices, add a lot of onions and garlic. The dough is kneaded from flour, salt and a small amount of water, so that it turns out to be quite dense and tight. Traditionally, Georgian housewives mold khinkali in such a way that a small tail of the dough turns out at the top. The dumplings are cooked in salted water.
Eat khinkali hands, holding on to the tail, which is then thrown away.
Zeppelins
Zeppelins – a traditional dish of Lithuanian cuisine. This is a large potato zrazy with minced meat, cracklings, vegetables or even cottage cheese. Named this dish in honor of the German airships of the First World, which are very similar to zeppelins.
As a test, raw and boiled potatoes are used in equal proportions. Chop zeppelins with minced meat in combination with garnish. That’s why they are very nutritious and tasty. A ready-made dish is served with sour cream or a special sauce of fried onions and squash. Zeppelins are so complicated in cooking that they judge the quality of the cook by their quality.
Jiaozi
Jiaozi – a kind of Chinese ravioli. The yeast is not put into the dough, the filling is minced pork and cabbage. Other types of fillings are much less common. Jiaozi can be of various shapes, but most often they are made triangular with a longitudinal guard above. These dumplings are steamed and served together with a traditional soy sauce, chopped garlic and vinegar.
The very name in translation means “changing one by another.” Therefore, at the turn of the old and new year, as well as between autumn and winter, there comes a time to eat jiaozi.
The Chumars (Chumar)
Chumars are a dish of Mordvinian and Tatar cuisine. It is a dumpling in broth.
To make chumar, use wheat, pea, buckwheat or lentil flour. For the filling take salty fat, cut into small pieces and wrap each in a rolled dough bowl. To the Chumars do not stick 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. Finished chumars are served on a table with broth and sour cream.
Chuchvara (chuchpara)
Chuchvara – a dish of Uzbek cuisine in the form of boiled products of fresh dough with meat stuffing. In contrast to dumplings, chuchvara is smaller in size. Another difference is that for the filling of this dish, never use pork forcemeat. Ideal is the filling, when meat and onions are finely cut with a knife, and not passed through a meat grinder.
The dough is usually rolled out with one large sheet and cut into squares. Then on each of them put a lump of meat stuffing and fold the dough with an envelope, bending the corners to the center. Chuchvara is almost always served in seasoned broth.
Shao-mai
Another sort of Chinese dumplings is Shao-mai. They are knots of dough, inside which a juicy filling is hidden. Usually it consists of chopped pork, shrimp, shiitake mushrooms, green onions and ginger. The filling is wrapped in a thin wheat dough and steamed. When serving a dish season with Chinese rice wine, soy sauce, sesame oil and decorate the crab caviar.
Yufah ash
Complete our list of dumplings of Crimean Tatars – yufah ash. Crimean-Tatar cuisine is one of the main attractions of the Crimea. Yufah ash is translated as “small food”. And by its size this dish can compete with Turkish pelmeni. Each pelmenke is the size of a nail, no more: in a tablespoon should be placed 6-7 tiny products. Yufah ash is served together with broth.
