There’s something extraordinarily satisfying about biting into a perfect dumpling: the pull of the dough the burst of steam the first hit of flavorful filling. And the history of the dumpling is a noble one: a tale of transforming lean ingredients usually expensive animal proteins into hearty substantial meals with the help of a little flour and water.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 TED-Ed | 2022-06-21 15:01:32 |  891,749 Views |
What Do Dumplings Look Like Around the World? – Miranda Brown
But in a galaxy of won tons and potsticker knishes and kreplach empanadas and ravioli it can be hard to know where a dumpling begins and ends. Like the chicken and the egg the true nature of the dumpling remains shrouded in mystery… or at least a healthy amount of debate. So when we set out to map out some of the world’s best dumplings we were faced with one overriding question. What is a dumpling?
Ultimately the word “dumpling” can mean many different things—and in China the dumpling capital of the world none at all—but we’re forced to make some tough decisions. As we embark on the epic project of classifying the vast array of dumplings on our planet we’ve chosen to count only those foods made by wrapping dough around a filling. And to simplify matters even further we’re only including those foods meant to be consumed in three bites or less. Criticism is welcome but items like gnocchi and matzo balls won’t be appearing here. And with an upcoming guide to Italian pasta in the works your tortellini agnolotti and ravioli won’t be making it onto this particular list.
Join us on a journey from China to India Nepal Russia and beyond as we explore the big wide world of dumplings.
