What's your favorite dumpling?

Friend Chinese pork dumplings. Or Argentinean empanadas.

Dumplings are very mild flavored, (basically flour and water, or sometimes, potatoes, flour and water) so it's all about the sauces/seasonings. For texture, I like gnocchi best.

The Asian cultures make the best ones, IMO.

It's kinda hard to settle for a Polish pierogi after having a Korean mandu.

Indian Samosa? I love them!

Are Samosas dumplings?

I wonder about Samosas and Piroshkis, because they are technically more like stuffed pies, than dumplings.

Does anyone know what defines the difference between a hand pie and a dumpling?

Apple

It's as if Sophie from Sophie's choice had 10 children.

I can't choose - I love them all.

Like children - they are all different, but they're perfect in their own way.

LOL - that was a bit much, wasn't it?

Nepalese Momo are interesting.

Not a very well known dumpling, and the sauce is very unique. It's a tomato based sauce that is not like anything most people have tasted before.

Momo Ghar is a good place to try, if you're in Columbus Ohio.

These are great in the hands of the right cook.

Do ravioli count?

FAT WHORE THREAD!!!!

And I'm here for it because I'm a fat dumpling whore.

[quote] Do ravioli count?

I asked A.I.:

[italic]Yes, ravioli can be considered a type of dumpling. While ravioli is specifically a type of pasta with a filling, the broader definition of a dumpling includes any dough-based item that is filled or wrapped around a filling. Ravioli fits this description, as it is a filled pasta pocket.

Here's why:

Definition of Dumpling:

Dumplings are typically defined as small, dough-based items that are either filled or wrapped around a filling.

Ravioli as Filled Pasta:

Ravioli consists of a filling enclosed within two layers of thin pasta dough, which is then cut into individual squares or other shapes.

Cross-Cultural Similarity:

Many cultures have their own variations of dumplings, and ravioli is one example of a filled pasta dumpling, similar to other stuffed pasta dishes like tortellini.

Shared Characteristics:

Both ravioli and dumplings are often boiled or steamed to cook the dough and are typically served with a sauce or broth.[/italic]

An Empanada is a dumpling?

No, an empanada is not a dumpling, nor is a samosa.

[quote] Dumplings are very mild flavored, (basically flour and water, or sometimes, potatoes, flour and water) so it's all about the sauces/seasonings.

What the hey are you talking about? Are you getting them confused with pasta?

Georgian soup dumplings are pretty good.

Ahem, r15

Ingredients:

▢300 g all purpose flour (or a mix of 50% cake flour and 50% AP flour) ▢175 – 200 ml boiling water see recipe notes – use room temperature water if you're making boiled dumplings ▢¾ tsp salt ▢Extra flour for dusting

(this if for chinese dumplings)

Homemade dumpling wrappers (饺子皮) redhousespice.com (5) 1 hr 20 min · 30 cals Read full directions Making dumpling wrappers from scratch couldn’t be easier! In this section of my ultimate dumpling guide, you will learn to master this basic skill with ease (Video demonstration in post). Recipe NUTRITIONAL INFO Substitutions Ingredients 250 grams All-Purpose Flour (about 2 cups, plus some for dusting) 130 milliliters Water (1/2 cup +2 tsp, see note 1) Directions 1. Add water to the flour gradually. Gently mix with a pair of chopsticks / spatular until no more loose flour can be seen. Then combine and knead with your hand. Leave to rest covered for 10-15 minutes then knead it into a smooth dough (see note 2). 2. Cov... Read full directions

Filipino empanadas are pretty great

There are trucks and Central American bakeries all over town here that serve great empanadas. They're more like hand pies than dumplings. I usually get half a dozen pork and vegetable filled ones to take home for $15 with tip.

SF is the place to go for the best Chinese dumplings. Right now, dumpling houses are very trendy. Am feeling stuffed just thinking about them.

Piroshki's are hard to find here. The ones I've had are too doughy and greasy with not enough filling. Same as they were for school lunches in the 1970s.

The Asian-style dumplings usually have more flavor -- they use ingredients like fish sauce, soy sauce, ground pork, ginger, acid, etc. Meanwhile, the eastern European ones employ just basic salt and pepper, maybe an herb or aromatic or two. It's all about the filling.

A who, actually..... Mrs. Chester Riley.

R17, that recipe is just for dough, not dumplings.

There are as many fillings as there are food cultures that make dumplings. But the thing that remains a constant from culture to culture is the flour/water dough - although some cultures add eggs, or, in the US (for chicken and dumplings), baking powder, butter, and maybe even milk.

Empanadas? No, those things are like the size of a sandwich. They were meant to be a meal that could be carried to work for lunch without spoiling. I doubt any Mexican would consider them a dumpling even if a broad definition might say so.

When I lived in China, I fell in love with baozi.

Speaking of Mexican cuisine, I'm pretty surprised that they don't have some form of dumpling.

Native Mexican culture had both wheat and corn, so it would have been easy for them to make dumplings, and then create a soup or sauce for the dumplings.

I guess the closest thing they have to a dumpling is a tamale, which is a corn dough on the outside, stuffed with meat on the inside. But tamales are not really dumplings.

I'm puzzled by what's a dumpling: the gyoza type and the apple dumpling in a fried pastry crust R6, and the empanada found in Spain wouldn't seem to have a great deal in common except that it's a stuffed or encapsulated food.

And Italian gnocci? How does that fit?

R28, it shouldn't because it isn't stuffed.

Chinese cuisine probably has the greatest variety of dumplings.

It's not only Shu Mai.

Their dumplings come in so many different shapes, and sizes and fillings. It's kind of crazy how much variety there is in Chinese dumplings.

You can find a ton of them if you go to a Dim Sum restaurant.

No mention of the tortellini?

Anyway, I agree with Chinese dumplings being the best.

They even have green dumplings. Lol.

Recipes.

I love Thai Golden Bags

Crab Rangoon.

We got to 35 and nobody mentioned Crab Rangoon?

Recently started loving the frozen Bibigo Spicy Sauced Dumplings ❤️🥟

I guess ravioli would be the Italian dumpling, and not gnocchi.

You all are making me long for a good Dim Sum restaurant. 😋 I'll have one of each dumpling and pass on the chicken feet.

These.

Xiao Long Bao.

Yummmmmm.

R40, once you have Taiwanese soup dumplings, you cannot go back to standard dumplings. Din Tai Fung is incredible.

Crab Rangoon is more of a fritter than a dumpling and is not an authentic Chinese appetizer. It was invented for white people by the now tacky Trader Vic's "Polynesian" chain based in the SF Bay Area. Used to go to the ones in Oakland and SF in the 1960s with my parents. Yes, we had Tiki Torches in our suburban backyard.

In SF, grand old Dim Sum restaurants are being replaced by boutique "Dumpling Houses". To me, it's just Dim Sum without the Chicken Feet and twice the price.

R42 Thanks for being aggressively wrong. The history lesson was unnecessary, too. Do you think the rest of us don’t know what Crab Rangoon is or where it came from? Or what Trader Vic’s was? Why the condescension or does that come naturally? I mean, seriously, why do you think need to explain something with which I’m not only quite familiar (obviously - I posted it), but which I also described correctly?

A Crab Rangoon is a wonton, not a fritter. And while all wontons are dumplings, not all dumplings are wontons. Wontons are a specific style of Chinese dumpling, characterized by their thin wrappers and square shape, typically served in soup or fried. I wonton comes in a wrapper. A fritter is coated with a batter, not wrapped, and as a consequence is usually round as the batter spreads when it’s fried.

Please show us an apple fritter that looks like a Crab Rangoon.

You can always count on a summer dumpling fight. Our appetites are too ravenous, our tastes too eclectic. How can one foodstuff bear this kind of pressure!? Our fillings always spill out sooner or later.

[quote] Din Tai Fung is incredible

Where's that?

That’s like asking where McDonald’s is.

Din Tai Fung has no prices on their menu = grossly over priced.

If dumplings are too expensive to have their price listed, then that is a restaurant you don't want to eat at.

If you haven't heard of Din Tai Fung, PF Chang's at the mall is more your speed.

Gnocchi IS a dumpling as is spaetzel. A dumpling is boiled or fried dough, with or without a filling .

Look at yall taking about a chain restaurant like it’s sophisticated.

[quote]Din Tai Fung has no prices on their menu = grossly over priced. If dumplings are too expensive to have their price listed, then that is a restaurant you don't want to eat at.

Oh come on. How much could a single dumpling cost? $10?

Guilty pleasure: faux Chinese peanut dumplings

R42 pontificating on what is not real Chinese food while he reads his fortune cookie and tops off his Chinese food delivery with crispy noodles both of which were invented in America.

DTF is fucking amazing. If you don’t live where there are locations, you’re missing out.

And no it’s not insanely expensive.

Crab Rangoon seems triggering for some here.

Crab Rangoon is some fake white people shit for basic ass bitches. Don’t mention that name here.

Yes, Din Tai Fung is incredible. I had other soup dumplings (Cantonese style) and they were pathetic compared to Din Tai Fung.

I guess you can try my gnocchis. Closest thing I got.

R58, that sounds like a dirty invite.

R59 I’ll add my spicy sausage.

Buck never would've sampled Chinese dumplings!

Definitely never had dumplings as a kid. If I did it was at someone else’s house. Matzo ball soup maybe once a month was the closest thing to it.

My neighbor had a little dog named Dumpling.

"She doesn't like being called Dumpy or Dump!"

Soup dumplings have gone mainstream. Trader Joe's, Walmart, and Target all have store brand versions.

We didn't have any of these style dumplings growing up. On rare occasions, we had chicken and dumplings. Usually those were made with Bisquick. You basically made small biscuits and laid them over the top of a chicken simmering in a broth with carrots and onions and covered the pot. 10 minutes later, voila. The dumplings plumped up and then started to absorb a lot of the broth from the chicken. This is a fun video of a man from Minnesota giving instructions.

My favorite dumpling is good old fashion country, chicken and dumplings. The white way or the soul food way, makes no difference.