Dushbara (Azerbaijani Düşbərə) - dish of Azerbaijani cuisine. Azerbaijani dumplings are half the size of the usual ones. Served in broth as a soup.

Japanese cuisine is a whole philosophy. The focus is on three components: the cooking time, the freshness of the food, and most importantly - appearance dishes. No wonder it is believed that Japanese dishes should be “eaten with the eyes”.

In Japanese cuisine, the process of contemplation should bring no less pleasure than the process of eating itself.

Japanese gyoza dumplings differ from ordinary dumplings not only in the composition of the dough and filling. At home, they prefer to make them from "heavy" flour - from the one that is usually used to make udon noodles. But you can deviate from tradition and make dough from ordinary flour of the highest or first grade. Like almost all dishes Japanese cuisine gyoza are slightly sweet in taste and much larger than traditional Russian dumplings.

The most common stuffing for gyoza is pork and shrimp. Be sure to add chopped Chinese cabbage and sesame oil to the filling. Gyoza is pan fried and served with soy sauce.

Gyoza with pork

For 6 servings you will need:

For test:

1 glass of water

2.5 cups flour

1 teaspoon salt

For filling:

200 gramspork

500 gramsChinese cabbage

3 garlic cloves

1 teaspoon ground ginger

1 teaspoon topless salt

ground red pepper on the tip of a knife

For frying:

6 tablespoons vegetable oil

2 tablespoons of vodka

Mix flour with water, cook dumpling dough. Mix well and put in the refrigerator.

For the filling, grind in a blender Chinese cabbage. Squeeze on a sieve to remove excess juice. Pass the pork through a meat grinder and add to the chopped cabbage. Salt, pepper, put ginger, as well as garlic and sesame oil passed through the press. Mix the mince well.

Roll the dough into a thick rope and cut into 24 equal pieces. Roll each piece with a rolling pin into a thin round cake.

Spread the filling in the middle of each tortilla. Pinch the edges wide, at least 1 centimeter, giving the gyoza a crescent shape. Then fold the pinched edges of the dough into small folds.

Pour 4 tablespoons of vegetable oil into the bottom of a large frying pan with a lid. Fry the dumplings alternately on both sides until golden brown. Then pour vodka and a glass of water into the pan, cover and simmer for 5 minutes. Drain the water from the pan, add another 2 tablespoons of vegetable oil and fry again for a very strong fire 2-3 minutes.

Serve soy sauce and wasabi mustard separately.

In the same way, you can prepare gyoza by replacing pork with 300 grams of peeled and finely chopped shrimp.

Dumplings are a traditional Chinese dish dating back thousands of years. Each province prepares them differently and almost all of these dumplings have different names. The most common are dim sum, jiao tzu and won ton.

Jiao-tzu are shaped like dumplings, and small dumplings for won-ton soup are shaped more like smaller khinkali. Dum-sum dumplings can be either the first or the second form. At the same time, jiao-tzu is boiled like ordinary dumplings, and dum-sum is steamed.

Chinese soup with won-ton dumplings

For 6 servings you will need:

For test:

1 cup flour

½ glass of water

For minced meat:

2 duck breasts with bones and skin

2 tablespoons soy sauce

1 teaspoon sesame oil

For the broth:

bones and skin left over from minced meat preparation

2 tablespoons soy sauce

1 bunch green onions

Pour the flour with half a glass of boiling water, knead the dough well and, transferring it to a plastic bag, put it in the refrigerator.

Separate the meat from the breast. Do not try to cut off all the meat, but only the main pieces of the pulp.

Pour the bones with the meat remaining on them and the skin with 2.5 liters cold water. Bring the broth to a boil, then lower the heat to low and simmer for 40-60 minutes. Strain the finished broth.

Pass the cut duck breast flesh through a meat grinder. Add soy sauce and sesame oil to the minced meat. Mix well.

Divide the dough into 24 equal parts. Roll each piece of dough into a thin small round cake. Put a portion of the filling in the middle of the dough, carefully gather the edges of the dough with a bag and hiss so that there are no holes.

Boil water in a separate pan, dip the dumplings in it and cook until they float to the surface. Then immediately remove them with a slotted spoon, transfer to the broth, pour in 2 tablespoons of soy sauce and bring to a boil.

Cut the white part of the green onion into thin rings and add to the soup.

Put four won-tons in each bowl and top up with onion broth to the brim.

Salt is not used in this recipe, soy sauce adds salt to the dish.

The European counterpart of dumplings is Italian ravioli. They are made with a variety of fillings. Most often it is cheese, but there are also meat ravioli, vegetarian ones with vegetables, and even dessert ones with berries.

Someone believes that Marco Polo brought ravioli from China to Italy. Someone argues, arguing that ravioli is just another variety of traditional Italian pasta.

The shape of the ravioli can be any. The word "ravioli" is based on the verb " ravvolgere", which means "wrap". Most often, ravioli are made in the form of squares, but there are also rectangular and round products, and even crescent-shaped ravioli.

Ravioli with cheese

For 4-6 servings you will need:

For test:

3 eggs

3 cups flour

1 teaspoon salt

For filling:

200 gramsparmesan cheese

200 gramsricotta cheese

½ teaspoon ground nutmeg

2 eggs

Additionally:

1 egg

100gbutter

Knead the usual dumpling dough. Put the dough in the refrigerator for an hour.

Grate the cheese and mix well with the eggs and nutmeg.

Divide the dough into two equal parts. Roll out each piece with a rolling pin into a rectangle. The thickness of the dough should be no more than 2 millimeters. Carefully with the blunt side of a knife, mark the dough into squares with sides of 3 centimeters. Spread the filling in the middle of the squares with a teaspoon. Gently brush the edges of the squares with a raw egg.

Cover the first layer with the filling with the second layer of dough and press it in the gaps around the filling. Then, with a regular knife or a special knife (toothed wheel), cut the ravioli between each other.

Defrost the berries, crush with a fork in mashed potatoes, add semolina and sugar to them and stir. Put the filling in the middle of each square, grease the edges with water, fold in half and pinch the edges.

Separately cook orange sauce. To do this, add cinnamon to the juice and boil, stirring until the volume of the juice is halved.

Cook the ravioli in boiling water for 3-4 minutes after they float to the top. Remove the finished ravioli with a slotted spoon and arrange on plates. Drizzle with sauce and garnish with orange slices.

Balyk berek (Ogurdzhalinsky manti)

Balyk berek- manti with fish filling. The dough for them, as well as the general cooking technology, are similar to Uzbek manti. The difference is the filling, which includes minced fish and spices.

Stuffing for Ogurdzhalinsky manti:
1 kg fish fillet
1 a raw egg
3 onions
1 teaspoon ground black pepper
1 cardamom capsule (powdered)
1 teaspoon red pepper
2-3 Art. tablespoons finely chopped dill and parsley
1 st. fennel spoon
2 whispers of saffron
Cooking: Cut the fish fillet into pieces the size of beans or chop into 1 cm cubes. Chop the onion finely-finely, mix with ground and chopped spices, combine with minced fish, salt, pour over a well-beaten egg, mix thoroughly again and immediately stuff the manti, taking a full teaspoon (with a slide) for each manti.

V.V. Pokhlebkin. 2005 .

Dim sum. Dumplings with a Chinese accent.

If you ask a native Chinese for dim sum, don't expect him to cook tiny dumplings for you, steamed with a variety of delicate stuffing. However, you can also get dumplings. Mystery? The fact is that for the Chinese, dim sum is a type of meal, “Cantonese dim sum” is the Chinese answer to “English breakfast”. But what about dumplings? They should be given special attention.

So, dim sum (translated from Chinese it means “touching the heart”) is a lot of dishes that individually the Chinese do not consider “serious” food, rather a light snack. Dim sum starts to be served at five in the morning, as a breakfast, and they continue to sell it, already to take away, after lunch. Must-have dishes that should find their way to your heart are lush steamed pork buns - Siu Bao - deep fried tiny rice spring rolls stuffed with glutinous rice, meat, mushrooms, and dried scallop lotus leaves, noodles, chicken feet, sweets and a variety of Chinese dumplings. And the most popular of them - translucent, fragrant with a delicate filling of shrimp meat - Har Gou dumplings. It is they that Europeans associate with the concept of dim sum.

To cook them at home, you do not need to stock up on any particularly exotic ingredients. The only exceptions are young bamboo shoots and a few tablespoons of tapioca starch, and even now they are not so difficult to find in specialized departments of large grocery stores or in small shops whose task is to satisfy all the whims of lovers of oriental cuisine.

Cooking Har Go should start with the filling. For her, you will need 200 grams of peeled large shrimp, which will need to be washed and finely chopped. Prepare 3 tablespoons of finely chopped bamboo shoots and 1 ½ tablespoons of also finely chopped green onions, ¾ teaspoon of good Chinese rice wine, ¼ teaspoon of good sesame oil ¼ teaspoon of salt and freshly ground white pepper, 1 beaten egg white and 2 teaspoons of cornstarch. Add all these ingredients to the shrimp, mix and refrigerate for one hour. Take a test.

For this, you will need ¾ cup wheat starch, 2 tablespoons tapioca, ½ cup boiling water, 2 ½ teaspoons vegetable oil, and 1/4 teaspoon salt. All the starch should be mixed in one bowl, add salt and pour into freshly boiled water in a thin stream, stirring constantly. Add butter and knead the dough for about two more minutes. Cover the smooth, shiny dough and set aside for 20 minutes.

Prepare your work surface. It will need to be thoroughly lubricated with vegetable oil, otherwise you will not be able to make thin dough and shape dumplings without damaging it. The dough will need to be kept covered all the time, because it dries out very quickly.

With a teaspoon, “pluck off” pieces from the dough, form balls out of them and, squeezing them in your palms, already make cakes out of them. Lay them flat on your work surface and press down on them with a wide knife, the smooth flat side greased with vegetable oil. Har Go is not rolled out. You should get a circle with a diameter of 2-2.5 centimeters. Spread the filling on the dough with a teaspoon, in the very center of the circle. Gently lift the edges of the "cake", use your thumb and forefinger to create "folds". Place the finished dumpling on a greased plate and cover with a damp cloth. When all the dumplings are stuck together, steam them for no more than 12-15 minutes. Har Gow is served with light soy sauce with a pinch of chili pepper.

black pepper (ground) 1 st. l. butter 2 tbsp. l. salo lemon juice (for submission)

Dissolve salt in warm water. Sift flour with a slide, make a recess, break and pour 4 eggs into the recess, (leave 1 egg for lubricating the dough), water (I insist water on saffron), oil, stir and knead a fairly steep dough, like dumplings. Cover with a plate to keep from drying out.

For the filling, mince the meat, lard and onion, finely chop the spinach or sorrel, add chopped spices and spices, 1/3 cup water or broth, salt and finely chopped butter, mix.

Roll out the dough into large circles if you cook maultaschen, into medium ones if you bake them, into small ones if you fry them with onions and scrambled eggs. Spread the egg on the inside of the dough, retreating from the edges of 1 cm (the dough smeared with an egg holds the meat juice well, which will stand out during cooking). Lay out 1-1.5 tbsp. l. fillings, make a cartoon and dip into boiling beef broth and cook for 15 min. Add 1 whole onion to the broth Bay leaf and allspice peas. Serve with or without broth. Sprinkle with lemon juice before serving.

Boiled maultaschen are eaten almost like chebureks: first, they bite off the edge of the dough and pour fragrant meat juice into a spoon, then they eat the dough with the filling. Maultaschen can also be boiled for 3 minutes, and then simmer in the oven, watering butter 10 minutes. or after boiling (3 min.), fry in a pan with scrambled eggs, lard and green onions.

Dushbara

This is the name of Azerbaijani dumplings - they are half the size of ordinary ones. In Azerbaijan, they say that "dushbara" is prepared by the hostess, who has a lot of time, because this dish requires slowness and painstaking work.

dyushbara (Azerbaijani dumpling soup). Separate the bones from the lamb and cook the broth from them together with the whole onion. Prepare minced meat from lamb pulp, pass it twice through a meat grinder with onions, garlic and tail fat, then add the egg, spices, salt and put in the cold for 15 minutes. Knead a stiff dough, let it stand for 20 - 25 minutes, wrapping it in a damp cloth. Unleavened dough is rolled out into a very thin layer up to 1 - 1.5 mm thick, cut into equal squares of 3.5x3.5 cm, each of which is stuffed with minced meat crumbs and miniature dumplings are formed in the form of triangles. They are wrapped in the form of dumplings in two ways: a) fold the square in half and take the tips back, b) fold the square into a triangle, and also take the corners back. Put finely chopped fried cubes of fat tail fat, pepper, saffron into the prepared boiling broth, bring to a boil, and then add the rest of the spices. Shake the prepared dushbara dumplings on a sieve, freeing them from excess flour, and boil in strained broth for 5 minutes (ready dumplings will float). Put 8-10 dumplings on one serving. When serving separately, next to the plate, put wine vinegar or vinegar with garlic. Sprinkle the dish with dried mint and herbs. Dushbara is served, as a rule, in the same broth where they were cooked, or in tomato soup.

For minced meat: lamb (pulp with bone) - 250 g, fat tail fat - 15 g, egg - 1/4 pc., onion - 30 g, garlic - 3 g, ground black pepper, dried mint, dried basil - 2 each G.

For the dough: flour - 100 g, egg - 1/4 pc., whey - 25 g, salt.

For the broth: water - 300 g, fat tail fat - 5 g, onion - 50 g, black peppercorns, saffron, parsley, dill, tarragon.

(Culinary dictionary. Zdanovich L.I. 2001)

Khushan - Tajik manti with kayla

For the dough: 500 g flour, 1 egg, 120 ml water, salt to taste
For the filling: 300 g lamb, 200 g chickpeas, 200 g onions, 100 g fat tail fat, 3 g ground black pepper, 2 g ground red pepper, 5 g dried thyme powder, 5 g chopped mint leaves, salt to taste
For frying: 150 g melted butter
For kayla (meat and vegetable side dish): 500 g lamb brisket, 300 g onions, 200 g turnips, 800 g potatoes, 100 g beets, 150 ml vegetable oil, 500 ml water, 10 g crushed cumin, 15 g chopped barberry, 50 g cilantro and basil, 10 g black peppercorns, 5 g ground red pepper, salt to taste
For gravy: 250 g sour cream, 200 g suzma (suzma - salted katyk)
From flour, eggs and salted cold water, knead a stiff dough. Leave for 20 minutes, covered with a damp towel. Then roll it into a thin layer and cut out 7x7 cm squares.
Prepare the filling: wash the lamb, dry it, cut into cubes. Mix meat with pre-soaked for 10-15 hours and peeled chickpeas. Add peeled, washed and finely chopped onion, black and red pepper, savory, mint and salt. Mix everything thoroughly.
Cut the fat tail fat into small pieces.
Put the filling on the dough squares, on top - a piece of tail fat, form manti. Fry them in hot melted butter until golden brown.
Prepare the kayla: wash the lamb brisket, dry it, chop into small pieces along with the bones. Then fry the brisket in vegetable oil in a deep saucepan, adding peeled, washed and chopped onions. Fry for 10-15 minutes, then add peeled, washed and chopped beets and turnips. After 5 minutes, add peeled, washed and diced potatoes. Mix everything thoroughly, fry for about 5-7 minutes, then pour in water, bring to a boil, salt and mix well again.
When the kaila begins to boil again, reduce the heat to low, put manti into it, cover with a lid and simmer for 30-40 minutes over low heat.
10 minutes before the end of the stew, add zira, barberry, black and red pepper, washed and chopped cilantro and basil to the pan. If necessary, salt.
Arrange the finished hushan on plates (kayla and manty equally), pour over sour cream and season with suzma.

Stucco classics of Georgia, the first in a series of associations after dumplings

Kazbek restaurant, khinkali with lamb, 100 rubles per piece

Also found in Armenian and Azerbaijani cuisine, but do not confuse them with the Dagestan khinkal - completely other dish.

How they cook

Wheat dough is rolled out into circles with a diameter of 10 cm, lamb or beef with pork is used as a filling. Finely chopped (or minced) meat is seasoned with onion, garlic, salt, black and red pepper, cilantro, cumin and chopped herbs. To make the filling more juicy, a little broth or water is sometimes added to the minced meat.

The edges are gathered in folds and the khinkali is pear-shaped. Although the folds do not affect taste qualities dishes, it is believed that there should be at least 19 of them. You need to eat khinkali with your hands so as not to lose the precious juice inside, but you yourself have known this for a long time.

Varieties

There are options for khinkali without meat: just with cheese or with cheese and herbs. Most often they are boiled, but sometimes they are fried.

Where to try in Moscow

In hundreds of khinkal, scattered throughout the city, as well. In 99% of them, this dish will definitely be on the menu.

Manti

Central Asian version - between pilaf and skullcap

Manty home

One of the most popular dishes among the peoples of Central Asia, Pakistan and Turkey was invented by the Uighurs, the indigenous people of East Turkestan, which is now part of China. The Uighurs themselves are one of the largest national Turkic communities living in China.

How they cook

The dough is kneaded fresh, rolled out - very thin. Into the stuffing classic version this is lamb - they add fat tail and even interior fat. Prepare manti for a couple.

Varieties

One of the national varieties of manti is poses. In Buryatia, the same dish is called buuzami.

Where to try in Moscow

In numerous restaurants of Central Asian cuisine - in "Uzbekistan" or "White Sun of the Desert". In restaurants of Buryat and Mongolian cuisine; in, recently opened at the religious center; here in the menu there are three types of buuz.

Vareniki

Filled dough that came to Ukraine from Turkey

Restaurant "Shinok", dumplings with potatoes and mushrooms, 490 rub.

Ukrainians began to cook the eastern dish dush-vara under the name of varannyky, and later - dumplings.

How they cook

The dough should be very thin, no more than 2 mm thick, and pinch its edges before cooking. For steam dumplings the dough is kneaded on kefir.

Varieties

The main Ukrainian dumplings are with potatoes and cracklings. In addition to them, there are options with mushrooms, cabbage, liver and even herring. Also often used sweet filling- for example, the favorite option with cherries by many.

Where to try in Moscow

In the still main Ukrainian restaurant of the city "Shinok", in one of the many points of the network "Taras Bulba" or the favorite restaurant of TV presenter Elena Letuchaya.

Ravioli

Italian pasta in the form of a crescent, ellipse or square

Probka restaurant, ravioloni with robiola cheese and porcini mushrooms, 850 rub.

According to one version, the Sicilians were the first to wrap various fillings in pieces of dough; according to another, this culinary tradition was brought to Italy from China. In any case, "ravioli" is an Italian word, derived from the verb avvolgere - "to wrap".

How they cook

AT unleavened dough be sure to add olive oil, after which they form in the form of envelopes and wrap dozens all sorts of options fillings. Serve boiled or fried - as an independent dish. Also can be served with soups.

Varieties

There are many fillings: from meat, cheese, spinach, mashed potatoes and even nettles. For dessert, Italians cook ravioli with chocolate.

Where to try in Moscow

Where to try in Moscow

Kurze

Dagestan dumplings - spicy, with an incredible variety inside

Zhi is restaurant, kurze with meat, 350 rub.

A national dish similar to Russian dumplings, but the filling is spicier and another way of sculpting is “pigtail”.

How they cook

A lot of onions are added to the filling, the edges of the kurze are pinched before cooking, and greased with butter before serving.

Varieties

In one place you can meet kurze with the most different fillings- with potatoes, cottage cheese, meat and even nettles.

Where to try in Moscow

Establishments with Dagestan cuisine are not a mass phenomenon, but you can find out what kurze taste like, for example, in the Danilovsky market or in the Zhi Est cafe from the same owners. In the menu of the latter, in addition to understandable kurze with fillings of cottage cheese, meat, potatoes and greens, there is a dish "Kurze kkunukral hkhunk" ( raw omelette with greens is poured into dough bags, and then they are placed in boiling water and boiled until tender).

Gyoza

Japanese version of Chinese jiaozi dumplings

How they cook

The dough is thin, the filling is minced pork, to which garlic, ginger, Chinese cabbage are added. Gyoza is first fried and then boiled.

Varieties

Sometimes a variety of seafood acts as a filling.

Where to try in Moscow

At places offering Japanese and Pan-Asian cuisine, like Buba by Sumosan, in addition to options with meat or shrimp, there is also a proposal for vegetarians: gyoza with ginger, tofu, shiitake mushrooms and Chinese cabbage.

Mandu

Korean relative of the Uyghur manti

Wang & Kim Restaurant, Lamb Mandu (not on main menu, included in Sunday brunch)

Korean dumplings, historically more related to manti from Central Asia than to Chinese or Japanese relatives.

How they cook

In the meat filling (usually half pork, half Ground beef) add onion, ginger, as well as tofu and sometimes spicy cabbage kimchi (both products must be squeezed out to get rid of excess moisture). In the vegetarian version, meat can be substituted for mushrooms - preferably shiitake.

Varieties

Boiled mandu are usually round in shape; mandu for frying are molded in the form of boats. There are also varieties square shape, and there is an option without a shell of dough at all - the filling is simply rolled in wheat flour.

Where to try in Moscow

Korean restaurants, such as the White Crane on Frunzenskaya Embankment.

Where to try in Moscow

In almost any institution with Pan-Asian and especially Chinese cuisine, for example, in Mr. Lee or "Chinatown".

Maultaschen

The regional specialty of Swabian cuisine has been prepared since the 18th century

Allegedly, the German monks came up with this dish in order to get around the ban on eating meat during fasting: they began to add not only a large number of pork.

How they cook

Many German families have their own recipe for this dish. But, as a rule, the main thing here is the method of preparation: maultaschen is fried dumplings; and classic toppings- spinach, pork, smoked ham, onion and crackers.

Varieties

They can be served as an independent dish, or with broth and Sauerkraut - traditional German sauerkraut.

Where to try in Moscow

Ask in German restaurants, but most often they will be listed simply as “fried dumplings” on the menu.

Pelmeni is one of the most popular everyday dishes, and not only in Russia. Italian ravioli, Chinese fountains and gyoza, Czech dumplings with fruit filling, exotic Indian modak - each country has its own unique dumpling culture that goes back to the distant past. We decided to understand the whole variety of dumplings and compiled a detailed guide on their geography and the peculiarities of cooking and serving in different countries peace.

The theory that dumplings have primordially 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 the peoples of the Urals to it. For Permians, Komi, Udmurts, as well as Siberian Tatars, dumplings have become important ritual dish. They came to Russian cuisine from the end of the 14th - beginning of the 15th century and after the colonization of the Urals. The name comes from the distorted Permian "dumplings" ("pel" - ear and "nan" - 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 lamb, and the Russians - only beef and pork. Onion, black pepper and less often herbs are also added to minced meat.

It is believed that dumplings become tastier when they are frozen after being blinded. Naturally, they came up with the idea of ​​​​doing this in Siberia - from there the name “Siberian” dumplings came from - thus, only pre-frozen dumplings can be called Siberian (or Ural).

Siberian dumplings recipe

The dough for real Perm dumplings consists of 2.5 cups 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 raw egg, 1/2 teaspoon of ground black pepper, 1/2 cup of finely chopped young nettle or goutweed (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. It is necessary to knead a stiff dough and leave it for 15-20 minutes under a towel, after which it is rolled out into a thin layer up to 1 mm thick (the thinner the better). Cut out circles from the sheet with a glass, moisten their edges with water (so that they are then more firmly connected). Place a teaspoon of the filling in the middle of the mug and carefully pinch to form a crescent moon, then bring the corners together. Carefully lay out the finished products on the board and leave them to dry a little, 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 on a plate, or a la press - that is, in a broth that will not be used for food after that, which means that the broth can be how to flavor with onions, bay leaves, pepper, parsley and add salt to make it stronger and sharper.

What are especially good
handmade dumplings?

Experts do not favor the use of dumpling boards due to the fact that the strength of their seams is insufficient, and 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 shit.

How to diversify dumplings?

Let's not get hung up on our dumplings and quickly go over dumplings from around the world. Perhaps this list of dishes will inspire someone to culinary experiments with various ingredients. Try adding something from the list to make your dumplings sparkle with new flavors. 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. Be logical 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 Choice Award went to a telephone company technician from the United States, Edward Pimentel. An unusual reward awaited him - a million dumplings. According to the organizers, if he eats 100 dumplings a day, they will last for 27 years.

List of ingredients:

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

Dumpling geography

18 recipes from around the world

Vareniki

What is the difference between dumplings with meat and dumplings? In addition to the fact that they are molded differently, it turns out that the key answer lies in the very name of the dish. 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 added there for juiciness. Recall that this Slavic dish, more common in Ukrainian cuisine, also often uses fillings from potatoes, cabbage, mushrooms, fruits and berries, cottage cheese. In Poland, there is a dish known as pierogi ruskie, which is also related to dumplings.

Peculiarity: Dumplings with meat after cooking are also often fried. Ready meal sprinkled with fried onions with cracklings.

Ravioli

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

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

Wontons

Wonton or huntun is a type of Chinese dumplings. Their filling is made from chicken, pork, shrimp, Beijing cabbage, mushrooms (shiitake, syangu) and fruits. Wontons are steamed, boiled or fried in vegetable oil. Small boiled dumplings with pork usually go with the soup, while large fried dumplings are served separately.

One of the most popular varieties is Szechuan spicy wonton soup. The dish is dumplings filled with spicy broth seasoned with chili and black vinegar.

Peculiarity: Ginger, garlic and hot peppers are usually added to minced wontons.

Manti

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

Peculiarity: Manty is steamed in special pressure cookers.

Modac

Modak are traditional dumplings from the Indian state of Maharashtra. The dough is made from rice flour, and for the filling, crushed coconut pulp and unrefined palm sugar, nuts and cardamom are used. The dome-shaped dumplings are fried in oil or steamed and eaten with hot ghee (clarified butter). 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 (holds sweetness in his left hand and reaches for it with his trunk).

Xiao long bao

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

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

Kimchi Mandu

Korean spicy dumplings more historically related to central Asian manti than to Chinese or Japanese relatives. Boiled mandu are usually rounded, similar to our domestic ones. Mandu for frying are molded in the form of boats. The meat filling (usually minced pork, half beef) is filled with onions, ginger, as well as tofu and spicy Chinese cabbage kimchi (both products must be squeezed to get rid of excess moisture). In the vegetarian version, meat can be replaced with mushrooms - preferably shiitake.

Peculiarity: Mandu served with soy sauce.

Dim Sum

The term "dim sum" traditionally refers to the dishes of the southern Chinese breakfast, which includes Puer tea, rice soup, shrimp balls, cereals, pastries and other dishes. Now, this word is increasingly understood as something similar to dumplings with a thin, almost transparent layer of rice dough and with a wide variety of fillings. Popular fillings: minced pork, chicken, duck, shrimp, crab or vegetables and all their possible combinations. Usually a set of four or five types of dumplings is ordered on the table.

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

Ban bot lock

A 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 beauty of the dish lies in the sweet and sour sauce. To prepare it, mix in a bowl 3 tablespoons of hot water, 2 tablespoons fish sauce and a tablespoon of sugar. Squeeze the juice from half a lime there and add garlic, chili, cilantro and green onions to taste.

Ba-wan

Taiwanese snack, which is disc-shaped dumplings with a diameter of six to eight centimeters. A filling of minced meat flavored with savory is hidden in the translucent dough. As usual, ba-van is served with sweet and sour sauce. The filling varies depending on the different regions of Taiwan, but generally consists of a mixture of pork, bamboo shoots, and shiitake mushrooms. The gelatinous sticky dough is made from a combination of corn starch, sweet potato starch, rice flour. Ba-wan is traditionally steamed, but also served deep-fried.

Momo

Momos are actually more like steamed buns than dumplings (and yes, it turns out they're not just a brand of car accessories). They are prepared both with filling and without in Tibet, Nepal, Bhutan, in the Indian states of Sikkim, Darjeeling and the Ladakh region. Having a Himalayan origin, the dish is a close relative of poses, manti and dumplings. A variety of meats are placed inside the dough, as well as vegetables (cabbage, potatoes, chayote) or cheese (traditionally paneer or smoked chkhurpi). As a rule, momos are served with garlic or tomato-based sauce.

Peculiarity: Stuffing minced meat is prepared with onion, garlic, coriander, salt, pepper and often cumin.

polish ears

Polish ears - miniature dumplings from unleavened dough, smaller version Polish dishes, called pierogi (which are not at all similar to our pies). Usually the ears are stuffed 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 plain with melted butter, herbs and green onions. Ears are also part of the traditional Christmas table in Poland.

Peculiarity: The smaller the Polish ears, the higher the class of the cook is considered.

Gyoza

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

Peculiarity: Dumplings are fried on one side until golden brown, and then water is added and covered with a lid until the top of gyoza is cooked.

Khinkali

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

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

Fang guo

Fan guo, or chaozhu fan guo (ChaoZhou Fun Guo), is a type of dumplings native to the southern Chinese province of Guangdong. As a rule, they have a filling of crushed peanuts, garlic, green onions, minced pork, dried shrimp, dried radish and shiitake mushrooms. They also add cilantro, jicama or dried daikon. All this is wrapped in rather thick pancakes made from dough based on wheat flour, tapioca flour, corn or potato starch and water.

Peculiarity: Steamed dumplings served with hot chili oil.

Shvestkove dumplings

Shvestkove dumplings are Czech dumplings with fruits: plums, less often apricots, cherries and even peaches. First, the dough is mixed with 2 cups flour, 1 egg, 2 tablespoons melted butter, 2 tablespoons sugar, 1/4 cup milk and 1 teaspoon salt. Then small fruits are wrapped in the mixture and boiled in boiling water for about 8 minutes. After that, dumplings need to be flavored with butter and sprinkled with sugar.

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

apple dumpling

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

Peculiarity: The finished dish is served with a scoop of vanilla ice cream.

Daifuku

Daifuku, or daifukumochi, is a Japanese dessert that is 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 a palm. Sweet dumplings are eaten cold, fried or microwaved.

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

I think each of us loves dumplings. It is so? But I'm sure that not everyone has an idea of ​​how many varieties of this undeniably delicious dish exist all over the world. I suggest you familiarize yourself with some of the most famous varieties of dumplings, from which you will definitely salivate :) I do not advise you to watch on an empty stomach.

SIBERIAN PELMENI

Until the 19th century, they were called differently - ears, shurubarks, dumplings. And only by the beginning of the twentieth century, all this was united under the single name "dumplings". The dough for all Siberian dumplings is prepared in the same way. Flour is sifted into the dish, an egg is driven into it, everything is salted, water is added, and then a stiff dough is kneaded. While the dough is resting, prepare the filling. Meat filling can be with different meats, but knowledgeable housewives never take meat of the same variety - after all, prefabricated minced meat is tastier. So the pieces different meat(at least pork and beef equally) are scrolled in a meat grinder, an onion is also sent there. Salt and pepper are also added to the minced meat.

VARENIKI

2

Vareniki differ from traditional Russian dumplings not only in the way they are molded, but also in the choice of filling. This is a traditional dish Ukrainian cuisine preparing with boiled meat, vegetables, mushrooms, fruits and various berries. It is noteworthy that the dough for dumplings is made from ordinary wheat flour, it can be ordinary, yeast, and even kefir or milk. When serving dumplings, sour cream or butter is also put on a plate.

3

Belarusians also have their own recipe, similar to dumplings - sorcerers. But this dish is very original, because potato dough is prepared for sorcerers! This unusual "dough" is prepared as follows. First, the potatoes are rubbed on a fine grater (or chopped more fast way). All the juice is drained from the potatoes, it is additionally squeezed. When the juice settles, it is carefully drained, and the starch formed at the bottom is again attached to the potatoes. The mass is salted and mixed - and the potato "dough" is ready. Such a “dough” does not have plasticity, so the process of wrapping sorcerers is seriously different from dumplings - although minced meat is used exactly the same as in Siberian dumplings. The potatoes are spread flat on wet gauze or paper, minced meat is placed on top, and then, lifting the edges of the gauze or paper, close the sorcerer. The sorcerer is then rolled into a ball, rolled in flour, and deep-fried. Then the fried sorcerers are put in a large pot (or duckling), poured with meat broth on the bones, and stewed in the oven for 40 minutes.

4

This forgotten old Russian dish- a kind of dumpling pies, most often with mushroom stuffing. The dough for kundums is kneaded in vegetable oil (sunflower or poppy) and hot water and is a combination of custard and exhaust dough. The filling can be prepared from both fresh and dried mushrooms in combination with cereals (buckwheat, rice) and spices. There are kundums with egg or vegetable filling (sorrel, chopped hard-boiled eggs, rice). And, finally, the main thing: unlike dumplings, kundums are not boiled, but first baked (sometimes fried), and then simmered in an oven or oven under mushroom or sour cream sauce. There is a version that kundums are an invention of church cooks, and they appeared as a substitute for dumplings on a lenten, monastic table. But the very name of the dish is of Turkic origin and means “wheat”, that is, from wheat dough.

5

In Dagestan, dumplings-vareniki are called kurze. Kurze is cooked with both meat and vegetables, just like classic Siberian dumplings. Only now vegetable kurze is more often cooked with onions and eggs, and not with cabbage. As a meat filling, as a rule, lamb, beef or chicken is used. However, like Siberians, Caucasian housewives also prefer to mix different types meat. The kurze dough is prepared in the same way. The preparation of the meat filling is no different. But about the filling with onions and eggs, perhaps, it is worth telling in more detail. For the filling, onion and green onions are finely chopped, and a raw egg is added to it - approximately in the proportions of an onion omelet. That is, the mass fraction of onions is only a little more than the fraction of an egg. Salt, pepper and a little milk are also added to the minced meat.

6

Georgian cuisine. Spicy meat (very spicy - this is Georgia), to which a large amount of onion and garlic was also added, is packed in dough, for the preparation of which no eggs were used. The product is shaped like a bag with a long tail. All this is boiled in salt water until tender. They eat khinkali with their hands, holding on to the tail, which is then thrown away (a tribute to tradition - earlier they washed their hands less often, so it was easier to throw out the tail than to be treated for various diseases). First, they take a small bite, drink the juice, sprinkle with black pepper, and then only eat.

7

A special kind of dumplings from Central Asia. Manti are prepared for a couple in a special device called kaskan. External - these are grates that are arranged in several tiers, they are placed in a boiler with a tight lid, where water boils at the bottom. Something like a simplified double boiler, such a device is sometimes called a "manty". Unlike dumplings, manti are characterized by larger sizes and unusual shapes, and the meat filling is made from minced meat lamb, horse meat and beef, with pieces of tail fat, with the addition of onion. In addition, seasonal vegetables, such as carrots and pumpkin, are often used as fillings for manti. Served with sour cream and fresh herbs.

8

Armenian cuisine. Minced meat (mutton, beef) is lightly fried and placed in dough tubes sealed on one side. These tubes are placed vertically and tightly in the pan, they are not poured large quantity meat broth and cook until tender. It turns out an open cylindrical dumpling.

POSES (buuzas)

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Buryat National cuisine. Chopped meat with onions is wrapped in a bag of dough so that there is an open hole on top. They are steamed, with the hole up, so that the precious broth does not spill out. It turns out a rather large (5 - 7 cm) open dumpling, which is usually eaten with hands.

PODKOGYLO

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This strange name hides a special kind of dumplings from the Republic of Mari El. Meat is taken (preferably game - badger, hare, wild boar), mixed with a large amount of onion, wrapped in dough in the shape of a flattened crescent and boiled. Sometimes millet porridge and cottage cheese are added as additional ingredients.

11

Chuchvara - dish Uzbek cuisine in the form of boiled products from unleavened dough stuffed with meat. Unlike dumplings, chuchvara is smaller in size. It is made from the same products as dumplings in Russia, but with the difference that pork is not used in the meat filling. The filling is considered ideal, for which meat and onions are not passed through a meat grinder, but finely chopped with a knife. Chuchvara is almost always served with broth and therefore more like a first course.

12

Azerbaijani spicy soup with small dumplings. main ingredient- mutton. It is needed both for minced meat and for broth (bones). Small dumplings are molded from a very thin dough, boiled in salt water, and then in a broth with the addition of a bunch of spices, onion quarters and garlic.

13

Jewish dumplings - kreplach, in fact, are no different from Siberian dumplings - well, except that pork is never added to them. Moreover, in addition to the traditional cabbage filling in Jewish dumplings, potato filling is used - from mashed potatoes. But the types of wrapping kreplach may differ - sometimes they are wrapped like Siberian dumplings, and then they have the shape of an eyelet, and sometimes the dough is cut into squares, and folding them in half, they get triangular kreplach. Kreplach dumplings are prepared with broths, often chicken, less often vegetable. In addition, kreplach can be simply fried. Kreplach, like wontons, is a traditional holiday dish. Depending on the meaning of the holiday, they are served either fried or boiled.

14

Chinese cuisine. If you take minced meat, young bamboo stalks or xianggu mushrooms, wrap it in dough, boil it in broth and add it to traditional Chinese soup, you get a classic wonton. The dish is quite spicy, as ginger, garlic and pepper are generously added to the minced meat.

15

Chinese cuisine. Do not put yeast in the dough, the filling is minced pork plus cabbage. Other types of fillings are much less common. The shape is most often triangular, due to the longitudinal latch on top. Steamed. Served with a traditional sauce of vinegar, minced garlic and soy sauce.

16

Chinese cuisine. Yeast dough with various fillings, steamed. The most popular filling is pork with cabbage, but sometimes they add tofu, mushrooms, pumpkin and minced meat from other types of meat. The shape is usually round, with a small but noticeable pinch at the top. They were depicted in the animated film "Kung Fu Panda".

17

And again Chinese cuisine. But this time, it's a special kind of dumpling that's closer to a dessert than a main course, as it's served during a traditional Chinese tea party. Actually, dim sum is made from the thinnest (almost transparent) rice dough, stuffed various fillings(including fruits) and steamed. Dim sum can have any shape - it all depends on the skill of the cook. Yes, they measure their skills by making various types of dumplings and decorating them intricately.

18

Tibetan cuisine. Minced meat is made from affordable meat - chicken, pork, goat meat, yak meat (Tibet). Pepper, salt, garlic, coriander, onion and cumin are added to it, and all this is packed into unleavened dough (without yeast). Boiled and served with national drinks. In some regions, cheese and vegetables are put in the filling.

KIMCHI MANDU

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Korean cuisine. The dough is rice and quite thin. Filling - ground beef and pork with tofu, onion, ginger and spicy Chinese cabbage. The shape is round, reminiscent of classic dumplings, only the edges are folded up. All this is boiled in salted water. Served with soy sauce. In some versions, minced meat can be replaced with mushrooms.

20

Japanese gyoza dumplings differ from their Chinese counterparts in their pronounced garlic flavor and less salt and soy. But the Japanese cannot do without soy-vinegar sauce on the table. traditional recipe gedza is a mixture of minced pork, garlic, cabbage and sesame oil in thin dough. Basically they are fried.

21

Indian kitchen. The dough is made from rice flour and is used as a filling. coconut flakes, palm sugar, cardamom and nuts. Sweet dumpling, yes. In shape, it resembles khinkali, steamed or deep-fried. Served with melted butter.

22

Italian food. Filling - meat, fish, mushrooms, cheese, vegetables, anything. All this is packed into a dough in the form of squares, crescents or ovals and boiled in broth or salt water. They can also be fried in oil. Fundamental difference consists in the dough - it is bland and rather thin. Also, as practice has shown, ravioli are usually smaller in size than traditional dumplings.

KROPCACOR

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Swedish cuisine. The dough is made from boiled potatoes, flour and egg yolks. It turns out to be quite thick. Ham, lard and fried onions are used as fillings. The product is given a spherical shape, boiled in salt water and served with lingonberry jam, butter and cream. And yes, it's closer to dumplings than pies.

MAULTASCHEN

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German big meat dumplings maultaschen is boiled in thick meat broth and it is also served in it, seasoned with fresh herbs and washed down with freshly brewed beer. They differ from our dumplings in shape (they are rectangular) and the composition of minced meat (spinach is added to it).

Modern Russian cuisine cannot be imagined without such a traditional dish as dumplings. They entered the Russian life long and firmly. It's satisfying and tasty dish convenient for preparation and storage.

Many nations dispute the palm in the invention of this dish. And indeed, dough products similar or similar to dumplings with meat stuffing many nations have. This and uzbek manti, and Georgian khinkali, and Jewish kreplach, and Chinese yui-pao. The form of this dish is also different for different peoples. And the filling is also very diverse.

The history of the origin of dumplings in Russia

It is believed that it was the Chinese version that came to Russian Siberia and the Urals around the 15th century. Who exactly benefited the inhabitants of this region with such a dish is not exactly known. Some researchers believe that it was the Komi people, others call it Tatars.

Like it or not, but dumplings are ideally suited to the conditions of the Siberian climate: with local frosts, dumplings could be stored all winter, taken with you on hikes, etc.

For a long time dumplings were traditional dish namely the inhabitants of Siberia and the Urals. There, dumplings were the main and main dish holiday table. Although in other parts of Russia they also made similar “patties” with meat filling, they were only called differently: ears, shurubarks, etc. The shape, size and filling also differed in different regions.

Origin of the word "dumplings"

The common name "dumplings" this type of dough products received only in the 19th century. After the abolition of serfdom and with the development of the road network, the people in Russia became more mobile, closer ties began to be established between different regions, various cultural traditions began to actively mix and unite.

It is believed that the word "dumplings" is of Finno-Ugric origin, and it is not known for certain which language it came from. Initially, it sounded like "pel-nyan", which translates as "bread ear" or "ear of dough."

Most likely, along the “Siberian tract”, together with the exiles and Cossacks, the dumplings came to the Russian settlers of Siberia and already there they turned into the “dumplings” familiar to our ears.

How dumplings were made in Russia

(Vinogradov "Dumplings")

Dumplings are made like this - a meat (sometimes fish) filling with spices is placed in a thinly rolled circle of dough, the edges are pinched. If you put cottage cheese instead of meat, you get dumplings. There are even rare fruit dumplings.

Initially, the filling for dumplings among the indigenous Urals consisted of three types of meat in strict proportion: lamb, pork and beef. The Tatars began to put only lamb in the filling, and the Russians began to put beef and pork. But they also used the meat of wild animals: elk, deer, bear and others. You can put wild or poultry meat, potatoes, cabbage, etc.

The shape of dumplings can also vary: round, elongated, with an “ear”, etc.

Traditions with dumplings

It is believed that dumplings were a ritual dish for the ancient population of the Urals. Therefore, the recipe and methods of preparation were strictly observed at all times. But when borrowing, the taste of this dish changed in accordance with the tastes of different peoples.

It was a Siberian tradition to make dumplings with the whole family. This is understandable, it was necessary to stick a lot, for the whole long winter.

Another well-established tradition was to serve dumplings to guests in a large bowl. This symbolized the unity of everyone at the table. But if the owner served each guest separately, this could be regarded as a desire to get rid of the guests as soon as possible.

There is also a tradition to put various additives in dumplings and then guess what the future holds for those who find this or that filling.