Mouthwatering dumplings from around the world
Xiao long bao: - What separates xiao long bao from other steamed Chinese dumplings is the way the skin is pinched at the top.
Banh bot loc: - The tapioca flour wrapping of these Vietnamese pork and shrimp dumplings give it a translucent look and chewy texture.
Manti: - Manti dumplings were reportedly adopted by Turks who traveled across Central Asia during the Mongol Empire.
Ravioli: - This Italian staple can be packed with any combination of meat, cheese, and vegetables.
Char siu bao: - This dim sum classic is a Cantonese barbecue feast tucked away in a fluffy, chewy bun.
Maultaschen: - This traditional German dish is filled with sausage meat, spinach, bread crumbs, onions, herbs, and various spices.
Kreplach: - Often called the “Jewish ravioli,” this Eastern European dumpling uses a thin dough made of flour and egg.
Momo: - Momos are dumplings largely found in Nepalese and Tibetan cuisine.
Pelmeni: - These savory Russian dumplings, often filled with meat and mushrooms, look like the love child of tortellini and pierogies.
Wontons: - China’s wontons have a thin skin and are served in a broth, though they are sometimes also deep-fried.