Dumplings

Pyeonsu is a delicate, square-shaped South Korean steamed dumpling. It is stuffed with a combination of beef and various vegetables. The dumplings are either served chilled or floating in a cold soy sauce-based soup. Pyeonsu is especially popular during the summer due to its refreshing flavors. The name of this dish is derived from the Chinese characters for the word pyeonsu, meaning a small fragment on the water. Before consumption, the dish is often topped with fried egg strips and watercress, while vinegar soy sauce is served on the side.

Pyeonsu

The dough for these famous Polish potato meat dumplings is made with mashed or grated raw potatoes &ndash; or occasionally a combination of both &ndash; mixed with flour, salt, and eggs in order to create a pliable and soft batter for the dish. Even though they can be eaten plain, pyzy are usually made with a delectable stuffing hidden inside the dough. The most common choice of filling is minced meat, usually a mix of pork and beef, which is frequently enriched with onions, saut&eacute;ed mushrooms, or traditional Polish cottage cheese. The stuffing is placed inside the dough, and the package is then rolled into a small round ball and boiled. The finished pyzy are soft and delicate, and their mild doughy exterior perfectly complements the rich, meaty filling. They are occasionally shallow-fried, giving them a thin and crunchy outer layer. Pyzy are most commonly served with a topping of saut&eacute;ed onions, pieces of fried bacon, meat dripping, and salty pork cracklings. This hearty and nourishing winter treat is usually served as a main course. In Pozn&aacute;n, the pyzy are made with yeast dough and can be stuffed or plain. The dumplings are usually served with duck meat and red cabbage.

Pyzy

Two thin sheets of egg pasta sealed around a spoonful of filling, cut into squares or rounds, boiled for a few minutes and dressed simply: ravioli are the oldest and most widespread of Italy's stuffed pastas, mentioned in Genoese and Venetian documents from the thirteenth and fourteenth centuries and now made, under one name or another, in every region. The classic fillings are ricotta with spinach or chard in Emilia and Tuscany, meat in Piedmont's agnolotti and Liguria's ravioli di carne, fish along the Ligurian coast, and potato with mint in Sardinia's culurgiones; each region also has its own shape, from the half-moon of the Emilian tortello to the pleated culurgiones. What distinguishes a ravioli from a tortellino or a cappelletto is only the fold. The dressing is kept quiet, butter and sage, a light tomato sauce or the meat's own juices, so the filling is tasted.

Fresh pasta is the first requirement: soft wheat flour, or a mix with semola, kneaded with whole eggs at about one egg per hundred grams, rested, then rolled thin enough that the filling shows through, which in Emilia means close to a millimetre. The sheet is laid out, small mounds of filling are placed at even intervals, a second sheet is laid over, and the air is pressed out around each mound before cutting with a wheel or a stamp, because trapped air bursts the pasta in the water. Fillings are drained and dry enough to hold shape: ricotta is strained overnight, greens are squeezed hard, meat is braised and chopped fine with parmesan and nutmeg. They cook in well-salted water at a steady, not rolling, boil for three to five minutes, until the seam is tender, and are lifted out rather than poured into a colander, then turned gently in the sauce for a moment.

Judge the pasta first, because it is the hardest part to buy and the easiest to fake. It should be thin, silky and yellow with egg, with the seam only slightly thicker than the rest and no dry white edge; thick, pale, chewy pasta points to a machine-made product or a factory packet. Cut one open: the filling should fill the pocket, be seasoned clearly and hold together without being pasty or wet. Mark down ravioli that have burst or leaked, a sauce heavy enough to bury the filling, cream added to a butter-and-sage dressing, a sweet or bland ricotta, and frozen ravioli served in a restaurant that claims fresh pasta, recognisable by uniform size, a gummy seam and a grey filling. Six to eight large ravioli is a portion; a pile of twenty small ones is a different, lesser dish.

Ravioli

Ravioli al branzino is a traditional pasta dish. The dough for the ravioli is made with flour, eggs, salt, and water, while the filling is a combination of sea bass, eggs, breadcrumbs, crushed peppercorns, and herbs such as oregano, chives, basil, and parsley. The sea bass is steamed, the skin is removed, and the meat is mixed with the herbs, eggs, and breadcrumbs. Once assembled, the ravioli are cooked in boiling water, drained, then served with the accompanying sauce, such as the one made from fish stock, clam stock, garlic, and tomatoes. It's recommended to garnish the dish with grated Parmigiano-Reggiano and pair it with a glass of white wine on the side. In the past, this dish was only prepared and served on special occasions as it's somewhat time-consuming to prepare it.

Ravioli al branzino

Italy

Ravioli alla Genovese is one of the favorite traditional Ligurian dishes and an inevitable Christmas classic. Filled with a mixture of meat, endive, and borage, ravioli alla Genovese are traditionally served with a sauce called tocco, or tuccu in the Genoese dialect &ndash; that is why they are also known as ravioli al tocco. Tocco is a sauce prepared with a single cut of meat, cooked for hours on a very low temperature. The sauce is used to flavor the ravioli, while the meat is partly used for the filling, and partly served as a main dish. Finished with a sprinkle of freshly grated Parmigiano, ravioli alla Genovese are a truly authentic gastronomic experience and a must-try when visiting Genoa.

Ravioli alla Genovese

Ravioli al salmone is a traditional dish and a type of ravioli filled with salmon and a mixture of other ingredients. Although there are numerous variations, the ravioli pasta is usually made with a combination of flour, eggs, and water, while the filling often contains smoked salmon pieces, ricotta, and chives. The dough is rolled out into a thin sheet, and it's then cut into strips which are topped with the creamy filling. Another layer of dough goes on top, and it's sealed with water. The ravioli are then cut with a special tool, boiled in salted water, and often served in a thin sauce consisting of olive oil, lemon juice, nutmeg, salt, and pepper. One should be careful with the amount of added salt because the salmon is already salty.

Ravioli al salmone

Ravioli di aragosta is a traditional dish of lobster ravioli. The dough for the ravioli is made with eggs, egg yolks, and flour. The ravioli are stuffed with a reduced combination of lobster meat, eggs, tomatoes, basil, heavy cream, white wine, olive oil, butter, garlic, and seasonings. The combination is simmered in a stock made from carrots, onions, celery, bay leaves, peppercorns, and lobster shells. Once cooked, the ravioli are served with the sauce, and it's recommended to garnish the dish with some chopped basil on top.

Ravioli di aragosta

Ravioli di fagiano is a traditional pasta dish originating from Italy. It consists of ravioli pasta with a tasty pheasant-based filling. The ravioli dough is made with a combination of beaten eggs, salt, flour, and olive oil. It's rolled out and cut into rectangles. The filling is usually made with a combination of pheasant meat, carrots, onions, celery, tomato pur&eacute;e, garlic, breadcrumbs, white wine, meat stock, Grana Padano cheese, salt, pepper, and aromatic herbs such as sage and rosemary. The meat is first browned over high heat, then cooked with the other ingredients before it's taken out, chopped and mixed with grated cheese and breadcrumbs. The filling is placed on the ravioli rectangles that are sealed, and then cooked in boiling salted water before serving.

Ravioli di fagiano

Ravioli di gallina is a traditional pasta dish originating from the region of Marche. The ravioli are filled with a combination of chicken, ground pork, onions, carrots, celery, breadcrumbs, eggs, lemon zest, cinnamon, and pecorino cheese. The chicken and pork (alongside carrots, onions, and celery) are cooked, then shredded or finely chopped and mixed with the breadcrumbs, grated cheese, eggs, lemon zest, cinnamon, and salt. The pasta dough is shaped into ravioli and stuffed with the mixture, then cooked in the same liquid used for cooking chicken and pork, a process that will infuse the pasta with flavor. When served, these ravioli are usually sprinkled with the remaining cheese and cinnamon.

Ravioli di gallina

Croatia

Ravioli sa &scaron;parogama is a traditional pasta dish originating from Istria. The dough for the ravioli is made with a combination of flour, eggs, and salt. It is rolled into a thin sheet that's brushed with egg wash before it's cut into strips. Each piece of pasta is stuffed with sheep cheese and folded into a half-moon shape before it's boiled in salted water. The ravioli are doused in a sauce consisting of heavy cream, olive oil, and asparagus, and the dish is then served while still warm.

Ravioli sa šparogama

Australia

These small, rectangular-shaped dumplings come from the coastal regions of Papua New Guinea. They are made with sago (sometimes substituted with cassava) and mashed bananas, and the combination is then wrapped in banana leaves and boiled in coconut milk. If banana leaves are unavailable, aluminum foil is a worthy substitute. The dumplings are typically consumed for lunch or dinner.

Saksak

Germany

Originating from Swabia in eastern Baden-W&uuml;rttemberg, Schw&auml;bische Maultaschen are traditional, savory dumplings filled with ground meat, onions, spinach, and bread. This hearty dish is ideal for cold winter months and can be prepared in three ways: sliced and fried with eggs, simmered in broth, or topped with onions and butter. Originally, the dish was invented by Cistercian monks from the Maulbronn Monastery in the 1600s. Since meat was forbidden during Lent, the monks chopped the meat and combined it with spinach and herbs to hide it, while the dough was used as another layer of disguise for the meat. Today, the dish is so popular that there is an annual Maultaschen Festival held every autumn in Freiberg am Neckar.

Schwäbische Maultaschen

Semmelkn&ouml;del are popular German bread dumplings&ndash;nutritious and convenient, they are one of the most versatile side dishes in traditional German cuisine. Even though there are numerous semmelkn&ouml;del varieties, which come in various sizes, they all have a recognizable round form and employ bread as the base ingredient. Sliced or diced bread pieces, which can be fried in oil, are usually soaked in plain milk to soften, then mixed with eggs to form a pliable, soft base. Since they are incredibly neutral on their own, bread dumplings are usually mixed with different spices and additional ingredients to form a myriad of flavorful varieties. They commonly include onions and fresh herbs such as parsley or marjoram, but can even withstand strong flavors coming from nutmeg or fresh lemon zest. Even though semmelkn&ouml;del are mostly served as a complement to various roast meat dishes and stews, they can be enjoyed as a nourishing dish on their own, usually served alongside vegetables and lentils, or doused in creamy mushroom sauces. Various dumplings are omnipresent in many European cuisines, but the invention of semmelkn&ouml;del has usually been associated with the German region of Bavaria, from where it spread to other parts of Germany and countries such as Austria, Hungary, and the Czech Republic.

Semmelknödel

Serviettenkn&ouml;del are German bread dumplings, or Semmelkn&ouml;del that derive their name - napkin dumplings - from the way they are traditionally cooked: wrapped tightly and steamed inside a cloth napkin called serviette in German. They are typically made with pieces of stale bread rolls, baguettes, or pretzels, milk, eggs, lard, and softened onions. The bread mixture is usually seasoned with salt and pepper, and it is often enhanced with freshly chopped parsley and nutmeg for extra flavor. Once done, the log-shaped dumplings are generally cut into thick slices which can either be eaten as they are or pan-fried until nicely browned. These savory bread dumplings are a typical accompaniment to various roast meat delicacies, rouladen, gravy, mushroom sauces, and lentils, and they&rsquo;ve been traditionally prepared for special occasions such as Christmas dinners and weddings. The dumplings are nowadays more commonly cooked in plastic wrap and aluminum foil instead of kitchen towels or napkins. Serviettenkn&ouml;del have also been a part of other European cuisines, including Austrian and Czech cuisines.

Serviettenknödel

China

Among the broad group of Chinese dumplings, shengjian mantou stands out as a unique pan-fried variety. Belonging to the category of soup dumplings, or soup buns, they are slightly different than the more famous xiao long bao. Shengjian mantou can be made with minced pork, vegetable, or shrimp as the base, often incorporated with cabbage and chives, then infused with soy sauce, sesame oil, and occasionally ginger and garlic. The fillings are wrapped in a traditional soft leavened dough which might vary in thickness. When wrapped, the dumplings are pan-fried in shallow oil, and alternatively covered in water to produce the steaming effect. This technique provides texturally exciting dumplings, with a soft top and a crispy brown bottom. They are typically sold by piece, and before serving they are sprinkled with black or white sesame seeds, chopped cilantro, or spring onions. Although they can be found in restaurants, they are typically bought at street stands and food stalls which specialize in the preparation of this nutritious delicacy. It is believed that shengjian mantou originally appeared as a part of the traditional dim sum meals, and the first specialized shops started to open in the 1930s. The place of origin is usually associated with Suzhou and Shanghai, but today these delicious hearty dumplings can be found in other parts of China, as well as in numerous Chinese restaurants around the world.

Shengjian mantou

This combination of meat-stuffed dumplings and yogurt is common in Levantine cuisine. The dish consists of tiny dumplings&mdash;believed to have originated in Iran under the name joshpara&mdash;that are filled with a combination of meat and onions. The dumplings are cooked in yogurt that is seasoned with mint, garlic, or other spices, and the dish is then typically served warm. Because of its international status, there are many varieties of the dish that may employ labneh-based sauces, different types of meat, nuts, and various spices.

Shishbarak

Shlishkes are potato-based dumplings that are especially beloved by the Hungarians and Ashkenazi Jews. The dough is usually made with leftover mashed potatoes, eggs, flour, and salt. It's rolled into a long strip which is then cut into smaller pieces. The dumplings are boiled until they rise to the surface, and they're then rolled in a mixture of buttered breadcrumbs. Although shlishkes look similar to gnocchi, they're actually firmer and don't have ridges. These Hungarian dumplings also aren't sprinkled with cheese or covered with sauces like gnocchi. The shlishkes are typically served as a side dish accompanying meat, but they can also be transformed into a dessert and eaten on their own if they're rolled in sugar.

Shlishkes

Shuǐjiǎo are Chinese dumplings served without broth or soup, filled with various ingredients that are limited only by one's imagination. The boiled dumplings are a staple food of northern China. Some of the most popular ingredients for the filling include shrimp, cucumber, purple cabbage, ground pork, bean sprouts, vermicelli, and rice. Shuǐjiǎo are especially popular during the Lunar New Year, when whole families in northern China prepare them, with some family members rolling out the dumplings, some mixing the ingredients for the filling, and some pinching them into crescent-like shapes. Sometimes, the cooks even hide a lucky coin on the inside of the dumplings for one fortunate consumer who will find it. The dumplings are traditionally served on their own, with some kind of dipping sauce on the side in order to enhance the flavors of the dish.

Shuǐjiǎo

Shumai, literally translated as to cook and sell, is a staple of dim sum cuisine consisting of an open-topped dumpling filled with steamed ground pork, and sometimes finely chopped shrimp or Chinese black mushrooms. When it's cooked, shumai is often garnished with a single pea, a fish egg, or a small piece of carrot on top. It originated in tea houses along the Silk Road in Cantonese China, and since then, the dish has spread throughout the world. In China, there are numerous regional variations of this flavorful delicacy, but it is also extremely popular in Indonesia, Japan, and the Philippines. In Indonesia, the dish is usually accompanied by tofu, vegetables, and peanut sauce; in the Philippines it is accompanied by rice or various dips; and in China, shumai is often served with har gow, another type of dumpling filled with shrimp, scallions, and bamboo shots.

Shumai

Siomay is an Indonesian dish consisting of steamed cone-shaped fish dumplings, eggs, potatoes, cabbage, tofu, and bitter melon. After they have been steamed, all ingredients are assembled on a plate, cut into bite-sized pieces, and generously drizzled with a spicy peanut sauce. The final touch to the dish is a splash of sweet soy and chili sauce, along with a drizzle of lime juice. Siomay is derived from Chinese shumai, and it is believed to have originated among Chinese immigrants who came to Indonesia during the Dutch colonial period. Today, it is a common street food staple at hawker centers (traditional Indonesian outdoor food courts), and is especially beloved by students.

Ravioli (3)3 reviews

Ravioli 3 reviews