Dumplings. I love them. My grandmother made them and taught my mother. My mother made them, although not very often, and she taught me. It’s one of those down-home foods that bring back memories of a steamy kitchen, messy cooking, lots of laughter and lots of love.
Did you know that every culture has some form of dumpling? They do, and as newly self-proclaimed foodie, I’m on a mission to seek them out, eat them, learn to cook them, and share them with you. Thus my Dumplings Around the World project was born.
What is a dumpling?
The best definition that is all inclusive of all world dumplings is from Merriam Webster, and it shares two: 1. a small lump of dough that is boiled or steamed; 2. a piece of food that is wrapped in dough and cooked. These definitions do not, in any way, cover the variety, the taste, or the reason that these bits of dough are still one of the most popular foods found around the world today. Why?
Dumplings are about family, about stories, about sitting around the table on a cold, crisp day and eating comfort food. I can remember my grandmother making these for us every time we came to visit. She made my favorite dish: chicken and dumplings.
Not much to look at, and really not all that hard to make, they aren’t the most flavorful of foods. My grandmother’s, and in turn my mother’s and my, dumplings are simply a biscuit dropped into the boiling chicken broth after we’ve boiled the chicken. Sure, you can fancy it up with herbs, but why? It really doesn’t need it.
My Dumpling Memories
I can pinpoint the exact day when I really started to have an appreciation for this hearty meal. I as about ten years old, and we were visiting my grandmother as we did most summers. We were going to have Chicken and Dumplings for dinner, but we had to get a good, fatty hen first. My mother packed me off to my uncle’s mother-in-law’s house.
We called her Grandma Cantele, and she was straight from Italy. She had a few chickens, and we went to her house where we plucked the chickens for dinner. I never knew how much work was involved in de-feathering a chicken. I have to tell you, it made the dinner that night that much more special to me.
Since I started collecting information on my dumpling project, I’ve eaten them in many countries, countless varieties of them from Turkey to Japan. I’ve taken cooking classes in many of these countries as well. I’m collecting the history, stories from the people who share them with me, photos, and of course the recipes.
Dumplings We’ve Tried and Loved
- Khinkali from the Republic of Georgia
- Manti from Turkey
- Jiaozi from Taiwan
- Hungarian dumplings
- Khuushuur from Mongolia
- Dampfnudel in Germany
- Xiaol0ngbao in Taiwan
- Empanada in Chile
- Hallusky in Slovakia
- Gyoza in Japan
- Varenyky in Kiev
- Samosa in India
- Pierogi in Poland
Dumpling Photos
Here are a few dumplings that we’ve had and will be sharing more in depth with you in the near future. Can you guess which countries they are from?
Traditional New England Chicken and Dumplings
This chicken and dumplings recipe has been handed down from mother to daughter for as long as our family has been in America.
Ingredients
- 1stewing chickens (old fatty hens are best)
- celery, 1 stalk sliced
- 1 onions, chopped
- salt, to taste
- 2 cups flour
- 1 tablespoon and 1 teaspoon of baking powder
- 1 tablespoon shortening
- 3/4 cup milk
Instructions
- First, cook the chicken by boiling the chicken, celery, and onions together with some salt for 45 minutes to one hour.
- Make the dumpling dough, by combining flour, baking powder, shortening, milk, and some salt. Do not mix more than for combination purposes. The dough should be rough.
- For space, I take out the chickens and keep them warm in the oven while cooking my dumplings, but traditionally the dumplings were cooking with the chicken still in the water.
- Plop spoonfuls of dough in boiling water. I find that larger dumplings have a more biscuit-y substance. Smaller dumplings can get quite dense.
- Cover and cook ten minutes, then take the cover off and cook an additional ten minutes.
- Serve chicken and dumplings immediately.
Other Recipes You Might Like
Traditional New England Chicken and Dumplings
This chicken and dumplings recipe has been handed down from mother to daughter for as long as our family has been in America.
Author Bio: Corinne Vail is a travel photographer, food lover, and a perpetual traveler who has been travel writing for over 14 years. For many years she lived overseas in Germany, Japan, Turkey, South Korea, and the Netherlands teaching the children of the US. military. She’s visited over 90 countries, and she’s not stopping anytime soon.
Loredana
Sunday 28th of August 2016
I too love dumplings! They are tasty and easy to integrate in many dishes. But, like you, dumplings are about family - as a coincidence my grandmother used to make them as well! Lovely project!
Corinne Vail
Sunday 28th of August 2016
Well, thanks Loredana. So far it's been a lot of fun, too!
Vyjay
Sunday 21st of August 2016
Loved the concept of fusion through food. A very innovative and interesting project indeed.
Corinne Vail
Monday 22nd of August 2016
Vyjay, Thanks, we are having so much fun with it.
Tara
Saturday 20th of August 2016
I can't wait to try your grandma's recipe! I love that you have her recipe, family recipes are often the very best.
Corinne Vail
Saturday 20th of August 2016
Tara, Yes, I agree. I wish I had more than just a few of her recipes.
Rob Taylor
Friday 19th of August 2016
I love this and the whole idea of crossing cultures with conceptually similar foods. American dumplings are soooo hearty, like stick to your ribs more than matzo hearty. Can't wait to catch a few recipes!
Corinne Vail
Friday 19th of August 2016
Rob, It's definitely been a fun project so far. I just hope my waistline can handle it. Stay tuned!
Rhonda Albom
Thursday 11th of August 2016
I never thought about dumplings the world over. Ranging from matzo balls to post stickers, I like them all. I have a recipe but it's a secret :)
Jim Vail
Friday 12th of August 2016
Rhonda, Hmmm. We'll have to talk!