Dumplings

Italy

Tortelli Mugellani is a traditional dish from Tuscany. The tortelli are square in shape and somewhat bigger than the classic ravioli. Initially, this was a peasant meal and the tortelli were filled with local Mugello chestnuts, but around 1800 they were filled with potatoes, a practice that continues up to this day. The filling consists of potatoes, garlic, butter, cream, Parmigiano Reggiano, parsley, nutmeg, salt, and pepper, while the dough is made from flour and eggs. Tortelli Mugellani are traditionally served with meat sauce or butter and sage sauce. Pair it with a glass of Tuscan red wine.

Tortelli Mugellani

One of the most popular Italian pasta types are tortellini; an intricate creation made with a variety of ingredients securely wrapped inside a layer of egg pasta, creating a pocket which is then folded in a ring shape. They are commonly referred as navels, originating from the famous legend which claims that a chef created it after he saw the goddess Venus, and modeled it on the look of her belly button. The first written record of tortellini goes back to the 17th century, although it is probable that they were created earlier than that. It is believed that they originate from the Emilia-Romagna area, specifically cities Modena and Bologna. Unlike other pasta varieties, tortellini were considered a luxurious food, usually served during important holidays or festivities. The stuffing usually employed at the time lavish ingredients such as prosciutto, mortadella, parmesan cheese, pancetta, beef, or veal, all finely chopped to create a dense filling. Tortellini can be served in broth or sauce, but according to tradition, the only right way is to serve them submerged in a sizzling broth, usually made with chicken or beef. Serving them in soup promotes the tortellini as the star ingredient, not overshadowed by a fragrant sauce or heaps of parmesan. The original way of preparation and serving has not drastically changed; tortellini are still made with traditional egg pasta and utilize the same ingredients to create a hearty filling. However, modern variations nowadays occasionally add natural coloring to pasta, like spinach and beetroot, and tomato, cream, or ragu-like sauces are more often used to accompany the tender tortellini. Today, this refined pasta is considered a common ingredient, cherished in Italy and around the world. It is usually factory produced, but the homemade varieties, using fresh pasta, are considered to be a true delicacy. There are also tortellacci, which are basically an enlarged version of tortellini.

Tortellini

One of the most typical pasta dishes from Bologna is called tortellini in brodo, referring to tiny parcels of meat-filled pasta served in a golden capon broth, sometimes with the addition of grated Parmigiano Reggiano cheese. The official recipe requires the dough to be made from eggs and flour, and the filling to be made from pork loin, prosciutto, mortadella, Parmigiano Reggiano, eggs, and nutmeg. Cooking in a broth additionally boosts the flavor of this ultimate comfort food, which, due to the time-consuming preparation process used to be a dish reserved for festive occasions such as Christmas. Today, freshly made tortellini are a standard part of the gastronomic offer of Bologna, and the locals prefer to enjoy those extraordinary flavors in a simple bowl of soup rather than veiling it in heavy, creamy sauces.

Tortellini in brodo

Tortello amaro di Castel Goffredo is a unique stuffed pasta from the town of Castel Goffredo in the Lombardy region of Italy. This traditional dish is characterized by its filling, which includes erba amara or balsamita major, an aromatic herb also known as St. Peter's herb. The preparation starts with creating a dough with a mixture of wheat flour and eggs. The typical filling consists of Swiss chard (bietoline or erbette), breadcrumbs, egg, Grana Padano cheese, butter, and the distinctive erba amara, which gives the tortello its signature bitter flavor. Onion, garlic, and nutmeg, and salt are also part of the filling. The pasta is shaped into flattened triangles and cooked in boiling water before being served with melted butter, sage, and more grated Grana Padano. The recipe has deep roots in local culinary traditions, with a dedicated festival held annually in June to celebrate this specialty. This festival, known as the Festa del Tortello Amaro, highlights the importance of this dish in local culture and its recognition as a traditional agri-food product and a product of the Slow Food movement.

Tortello amaro di Castel Goffredo

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Tris di canederli or Kn&ouml;del Trio is a Tyrolean dish that features a trio of canederli, which are bread dumplings popular in the northern regions of Italy and southern Austria. Canederli are made from a mixture of stale bread soaked in milk, eggs, and typically combined with ingredients like speck (a regional type of smoked ham), cheese, spinach or beet. The mixture is then shaped into dumplings and boiled in broth or water. Tris di canederli typically present three different varieties of these dumplings, most often the ones with speck, spinach and cheese, although there are many other combinations. They can be served in a broth as a soup or on their own with melted butter and herbs.
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Tris di canederli

T&uacute;r&oacute;gomb&oacute;c (or topfenkn&ouml;del in German) are traditional Hungarian and Austrian dumplings of Bohemian origin that are made with fresh cottage cheese (t&uacute;r&oacute; cheese in Hungary), semolina, and eggs. The shaped dumplings are cooked and then coated in fried breadcrumbs which can be seasoned with cinnamon and vanilla. The key is to use as little semolina as possible to make the dumplings airy and light. T&uacute;r&oacute;gomb&oacute;c are usually served with sweetened sour cream, sweet sauces, and fruits.

Túrógombóc

Uzbekistan

Tuxum barak is a traditional Uzbek dish originating from the Khorezm region. The dough for these Uzbek ravioli is made with a combination of flour, eggs, water, and salt. The dough is kneaded, rolled, and cut into strips, which are then filled with a mixture of beaten eggs, milk, butter, chopped scallions, and spices such as turmeric and black pepper. Once sealed, the ravioli are boiled in water and they are ready to be served once they float to the surface. Tuxum barak is usually served with sour cream or yogurt.

Tuxum barak

Austria

Wachauer marillenkn&ouml;del is a classic Austrian dish consisting of a depitted Wachau apricot that is encased in a light dough which is then shaped into a dumpling, cooked, and rolled in breadcrumbs that have been fried in butter. The dough can be made either with soft cheese or potatoes, while the breadcrumbs are often seasoned with powdered cinnamon. Although the delectable Wachau apricot dumplings are served generously dusted with icing sugar, some might think that they are served as a dessert, but the dumplings are traditionally consumed as a main dish.

Wachauer Marillenknödel

China

Xiaolongbao are soup-filled dumplings originating from the 19th-century Nan Xiang, what is today Shanghai's Jiading district. It is believed that the first form of xiaolongbao was sold by Huang Mingxian, a shop owner who wanted to evolve the classic dumpling due to the increased competition of neighboring vendors. The dumplings are usually filled with a large volume of soup and minced pork, then steamed in a specially-designed bamboo steamer. Sometimes, xiaolongbao can also be filled with crab or shrimp meat. The dough is quite thin, and it is believed that it should be thicker than tang bao, but not as thick as shen jian bao. It is recommended to serve xiaolongbao dumplings while they are still hot, preferably with a vinegar and ginger dip on the side.

Xiaolongbao

Yinafei mountain cake is a traditional sticky rice cake or dumpling that is typically cooked in leaves. This dish is a specialty of the indigenous Puyuma people, who live in the East Rift Valley in Taiwan. Also referred to as mountain cake, this rice dumpling resembles another indigenous dish called alivongvong or alifengfeng, a sticky rice dumpling with a meat filling which is typical of the Amis aboriginal nation.

Yinafei Mountain Cake

Nepal

Yomari is a flavorful Nepalese rice flour dumpling stuffed with molasses. It is prepared in a triangular (or teardrop) shape which is then steamed and served hot. The dessert is especially popular during the month of Poush. The name of the dish is derived from the words ya, meaning to like, and mari, meaning delicacy.

Yomari

Croatia

Zavezanci is a traditional dish originating from the region of Slavonija-Baranja. This peasant dish consists of three main components &ndash; pasta-dumpling dough, the filling, and a spicy, paprika-enriched broth. The dough is made with a mixture of flour, warm water, eggs, salt, and oil or pork fat. Once prepared, it's rolled and cut into rectangles that are filled with a mixture of pork fat, breadcrumbs, semolina, paprika powder, salt, and Vegeta condiment. The dough is then tied into a knot and cooked in a broth consisting of water, Vegeta, pork fat, onions, paprika, salt, and elongated red peppers. Once the pasta-dumplings float to the top, the dish is ready to be served. Zavezanci are always served warm or hot.

Zavezanci

Zhēngjiao is a traditional dish consisting of steamed dumplings. The texture is somewhere between the crinkly and tender skins of boiled dumplings (shui jiao) and the crisp-bottom, chewy top style of pan-fried dumplings (guo tie or jian jiao or potstickers). Once steamed, these dumplings will have a translucent wrapper covering the filling, which usually consists of pork and chives, cabbage, shrimp, or a combination of different vegetables. When served, zhēngjiao dumplings are often served with soy dipping sauce on the side.