Wontons and dumplings are traditional Chinese snacks. Dumplings, in particular, have a long history as a must-have delicacy for the Spring Festival Eve dinner. But did you know that wontons and dumplings are not only popular in China, but also abroad. Today we will follow the report of "USA Today" to see what foreign specialty dumplings and wontons are like. It will definitely be a feast for your eyes!
Italy
The word "ravioli" first appeared in the 14th century in the writings of a Venetian merchant named Francisco di Marco. The early cooking method was to wrap washed green vegetables and fresh cheese in the dough, which was delicious and delicious. This is not much different from the current method of making it in Italian restaurants. Today, most wontons are produced in factories and sold refrigerated. But there are still many Italian craftsmen and home cooks alike who still use traditional methods.
Germany
German wontons originated from the historical Swabian region. The traditional method is to mix minced meat, bacon, spinach, bread crumbs, onions, herbs and spices into a filling. They are square or rectangular in appearance, usually 3 to 5 inches (about 7 to 10 centimeters) wide, large and tasty. The joke is that they were invented during Lent because filling them with minced meat would blind God.
Poland
Polish dumpling wrappersThe thin filling, thick filling and exquisite translucency add the most gorgeous touch to the whole picture of Polish cuisine. The method of making them is simple and easy to learn, that is, mix flour and a small amount of potato starch with warm water and knead it into a dough, cut them into evenly sized dumpling wrappers with the mouth of a glass, then wrap them with mashed potatoes and fried onions, and finally put them in a pot Just cook. Deep-fried is another traditional way, and served with fried onions and yogurt. In fact, the inside of the dumpling wrapper can be called "all-inclusive" and full of ingredients.
Ukraine
Varenyk means "cooked dough" in Ukrainian, and the mere sight of it evokes your endless imagination of dumplings. The cooked dumplings are plump and crescent-shaped. The traditional method is to use potatoes as filling (some also choose fruit filling), spread with butter, cover with fried onions, and add some yogurt and butter. In the cold Ukrainian winter, it is an indispensable delicacy.
Russia
Russian dumplings are delicate and delicate, usually only 1 to 2 inches (about 2 to 5 centimeters) in size, and are served in major restaurants. Although cooking methods vary slightly from household to household, they are quite different from Ukrainian vareniki. In comparison, their fillings are more delicious and addictive. The dough is generally made from a mixture of flour, eggs and water, and the dumpling filling is made from a mixture of ground beef, pork, and onions. Their shape is somewhat similar to Italian tortellini.
Jewish cuisine
The origin of the invention of these triangular ravioli is currently unknown. Some people believe that it originated from the Venetian Ghetto and came out around the same time as Italian ravioli. The beef filling is soft and smooth, accompanied by the thick fresh chicken soup, which is fragrant and makes people salivate.
Türkiye
The countrys traditional dumplings are usually a mixture of beef, mutton and onions, drizzled with a garlicky yogurt sauce. They are also popular in countries such as Afghanistan and the United States. In Turkey, they are often a must-have delicacy for daughters-in-law to please their prospective in-laws, as the smaller the dumplings, the better the brides cooking skills.
China
Chinese wontons are even more delicious. It is stuffed with meat, wrapped and cooked before eating. There are also fried wontons stewed, with different textures and flavors.
Japan
Compared with the dumplings mentioned above, Japanese dumplings (gyoza) are slightly "slim" in appearance, and the exquisite lace shows dexterous craftsmanship. They have a thin skin and are stuffed with pork, chives, ginger, sesame oil, etc. After frying, it is steamed, and then dipped in the sauce made of soy and vinegar to taste the unique flavor.
South Korea
Korean dumplings (mandu) have different flavors. Some are cooked and ready to eat, made from a mixture of pork and green onions. Some are steamed and filled with kimchi, and need to be chewed slowly. Others are as big as a fist. Tasting the homemade dumplings, my mouth is filled with saliva and the aftertaste is long.
Nepal
In Nepal, momo is the most representative local snack. They are usually steamed, pan-fried or deep-fried, and have a half-moon or round shape. Since these areas are heavily vegetarian, they are often stuffed with potatoes, high-quality soybeans and cheese. For meat eaters, the momo is stuffed with beef. The authentic way to eat it is to eat it with spicy and sour tomato sauce. The sauce is brewed from coriander, sesame seeds, green peppers, ginger, garlic, fennel and vegetable oil, and has a very unique flavor.
Lebanon
These dumplings may seem to represent one culture, but they actually have something in common. Lebanese Shish Barak dumplings are made from a mixture of flavored beef and pine nuts, soaked in goat milk, and seasoned with garlic, mint, coriander, etc. They are usually homemade and, although highly prized, are rarely served in restaurants in Lebanon.
