I love dumplings, they taste so good whether it is boiled, steamed, baked, pan-fried or deep-fried. Different cultures have their own versions of a dough wrapper with filling. Chinese have dumpling, Japanese have gyoza, Koreans have mandu, Italians have gnocchi, Slovenians have Idrijski žlikrofi, Uzbeks have manti, Gergians have Khinkali, Indians have Kozhukkatta and Europeans have pierogi. That is just a brief list of different types of dumplings around the world and some of them I’ve never even heard of before.

The definition of a dumpling can be very broad because it can refer to any filling that is wrapped with dough. Individual cultures will have their own variation and classification.

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Jiaozi is one of the most common Chinese dumplings that is usually minced meat with vegetables wrapped in a thick or thin dough skin. There are many ways to fold jiaozi as well, and there are some very creative designs that I’ve seen on the internet. Jiaozi can be consumed all year round in China, and some regions even eat it in replacement of rice and noodles. They are usually boiled and consumed with soup or steamed and dipped in vinegar sauce. Some people that like to eat spice can also dip it in chili oil.

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Xiaolongbao is a type of Chinese dumpling that is famous for the soup inside the filling. It is usually made into bite size pieces and they are a delicacy. Traditionally xiaolongbao are steamed in a bamboo basket and they are a popular breakfast item choice in Jiangsu province of China. The name xiaolongbao literally translates to little basket bun. Apparently, claimed by one of the most famous xiaolongbao restaurants, Din Tai Fung, the golden ratio to folding the perfect tasting xiaolongbao is 18 folds. Also, in Chinese culture, the number eight sounds like fortune, so it is a lucky number.

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Gyoza is a Japanese styled dumpling that is usually pan-fried to a perfect crisp. It has a rich garlic flavour to it and can be filled with meat and vegetables. I really like to order pork gyoza and pair it up with a bowl of ramen because they are the best combinations together.

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Pierogi looks very similar to jiaozi. Some believe that pierogis historically originated from East Asia and spread to Europe during the trades in the Middle Ages. Pierogis are usually filled with a mixed combination of potatoes, onions, cheese, cabbage, meat or other vegetables. I think I’ve tried to have pierogis before and it was mostly filled with just mashed potatoes with cheese.

What is your culture’s version of dumplings?