The Dumpling Dictionary

Staff Writer
The Dumpling Dictionary

Jiaozi (Chinese Dumpling)

Photo courtesy of petunialee.blogspot.com

Jiaozi (also known as a pot sticker) is a type of dumpling that originates from China and is eaten throughout Eastern Asia. Jiaozi come in many varieties but all generally contain some type of meat and vegetable mixture filling. The skin of jiaozi is a lot thicker than those of wontons, and is usually eaten with a soy-vinegar dipping sauce instead of in a soup.

Japanese Dango
Photo courtesy of taste-of-japan.blogspot.com

Photo courtesy of taste-of-japan.blogspot.com

Dango is a sweet Japanese dumpling made from rice flour and is similar to mochi, or Japanese rice cake. It’s skewered in groups of three or four and is served in a variety of sweet sauces. Green tea is usually served as a compliment.

Kreplach
Photo courtesy of omnivorevegetarian.blogspot.com

Photo courtesy of omnivorevegetarian.blogspot.com

Kreplach are small dumplings filled with ground meat and mashed potatoes and served in chicken broth. The dough is typically very thin, and is often bought premade in the form of frozen wonton wrappers. Kreplach with sweet cheese filing is sometimes served as a starter dish.

Pierogi
photo courtesy of newfinmysoup.blogspot.com

Photo courtesy of newfinmysoup.blogspot.com

The Polish pierogi are first boiled, then baked or fried in butter. They can be stuffed with potato, sauerkraut, cheese, meat or fruit, and are enjoyed across Eastern Europe. Pierogi are usually semicircular in shape, but can also be rectangular or triangular.

Mandu
//www.waterchestnutsaregross.com

Photo courtesy of waterchestnutsaregross.com

Mandu are dumplings native to Korean cuisine. They are usually filled with a mixture of minced meat, tofu, green onion, garlic and ginger and are served with kimchi and vinegar dipping sauce.

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