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What's your favorite dumpling?

My tastes have been all over the place laely; homemade pickles, tomato sandwiches, udon noodles, siracha, etc....
My latest obsession is dumplings. I mean dumplings in all shapes, sizes, forms, cultures, whatever. Is there anything better? Ravioli, shu mai, pierogi, those mysterious leaden things from the Chinese take out place, chicken and dumplings. I did a quick search and didn't see anything recent on any of the boards. What is your favorite dumpling or dumpling recipe? Your favorite way to eat those dumplings? i would have to say I do love those leaden dumplings from the Chinese place cold for breakfast.

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  1. Mmmm...I love periogies, I just get the frozen Mrs. T's potato and cheese or potato and onion. Also, I LOVE chicken paprikash, which is like Hungarian chicken and dumplings (the dumplings are called nueketli-I know I spelled that wrong). Knishes, too. Do Hot Pockets count? :). And I love gnochi.

    8 Replies
    1. re: schrutefarms

      I love to sautee the periogi in a good amount of butter and onions and I totally forgot about a good potato knish.

      1. re: ReggieL.

        I first boil the periogi (because they're frozen), then fry it with butter and onions as well. I actually start the onions before, so they are very very fried. I serve them with sour cream.

          1. re: schrutefarms

            Sometimes after I've fried the onions in a little butter I add a good dose of Hungarian paprika and a couple spoons of sour cream while the onions are in the pan. Stir it around to warm the sour cream and it makes a fabulous sauce for panfried pierogi.

            1. re: KristieB

              Guess what I'm planning for dinner this evening? Wash that down with a couple of cold beers and life is good!

              1. re: KristieB

                Wow. I like the sauce idea. Sort of a periogi/paprikash combo.

            2. re: ReggieL.

              A quick/spicy meal: saute pierogi, add some indian vindaloo sauce from a jar.

              1. re: sbp

                Your pierogi and vindaloo sauce sounds very good. It reminds me of my days as a marathon runner. After a Sunday morning workout of 12 to 20 miles, my sister and I would go to Kiev, a russian coffee shop in the east village in Manhattan. We would load up on pierogi with butter and onions, kasha, challah with butter. This place was near 6th street which is a block populated with many Indian restaurants. There was a car parked in front of mine with a bumper sticker that read I love Allah. Someone had midified it by putting the letters C and H in front of Allah. Had a great NY style laugh.

          2. A cross culture dish. Steak and kidney stew with gnocchi.

            1. i'm also crazy about gyoza, shumai, steamed meat (chinese) dumplings... yum. those chinese dumplings never last long enough at my house to be breakfast, but if they ever do I'm going to try that!
              lately i've been sauteeing some onions and cubed ham with pierogies and a little broth. very tasty and easy.
              now i'm hungry.

              11 Replies
              1. re: jujuthomas

                Never thought about adding ham to my periogi and onions. Sounds delicious. What about some sliced kielbasa instead of ham? Maybe cabbage at the same time and just do a one pot meal.

                1. re: ReggieL.

                  I've done it with kielbasa... VERY yummy! DH doesn't eat cabbage but I'd love it. maybe next time he's out! :)

                  1. re: ReggieL.

                    Bacon works, too, of course.

                    I'm an equal opportunity dumpling eater and love:
                    - potstickers
                    - ravioli (all sorts of fillings, too--recently had two very special ones: asparagus/ricotta and gorgonzola--WOW)
                    - pierogi (both savory and sweet, though I gravitate toward savory)
                    - and even fluffy Bisquick dumplings atop my mom's beef stew

                    Am on a special pierogi mission this weekend thanks to a tip on my local board!

                    1. re: kattyeyes

                      kattyeyes, i **too** love ravioli -- and gorgonzola!
                      and potstickers -- especially with shrimp, pork & ginger.
                      frankly, just about anything "stuffed" with a tasty filling.

                      coincidence? i think not.....

                      1. re: alkapal

                        Exactly--I am all about "stuffed" things. My childhood favorite birthday meal was stuffed shells (those are quasi-dumpling-like)! Why, oh, why did "they" separate us when clearly we play so nicely together, sista? ;)

                      2. re: kattyeyes

                        Bacon and pierogies are a match made in heaven.
                        My grandma used to make a special pierogi sauce for my Ukrainian grandfather which has become legendary in our family.
                        Saute a large diced onion with chopped bacon until golden and bacon is cooked but not quite crispy. Drain, then add whipping cream and simmer until thick. Season with salt and pepper. Pour over pierogi. Make appointment with cardiologist.

                        1. re: MrsCris

                          Wow. Pour over pierogi and pass the statin. Why must it be so good and so bad all at the same time? I'll try to be "good" and just stick to the onion, but YES, you speak the truth. :)

                          1. re: MrsCris

                            ohsweetmotherofpearl! that sounds soooo good!

                              1. re: MrsCris

                                yet another baconarian! hail, hail!!!

                        2. I also adore dumplings of all types, from all cultures. But my favorite has to be the Shanghai soup dumpling! Thin delicate fragile skin, rich fatty soup broth in the center pouring out like gold, meaty exquisite filling. I am completely obsessed by these beauties!

                          18 Replies
                          1. re: moh

                            I saw those on Anthony Bourdain and I knew that I would immediately love them except for the fact that there's not even a Chinese restaurant here in coastal SC. How difficult do you think it would be to try and tackle those myself?

                            1. re: ReggieL.

                              Apparently they are called "xiao long bao" and there's a pretty good post about them. Who knew?

                              1. re: ReggieL.

                                I've made them myself, and they turn out very good, but different from the professional ones you can get in specialized restaurants. For one thing, a very thin skin is a real work of art, and hard for an amateur to perfect. Also, I can never get in as much soup into the dumpling. But if you have no access near your home, well then go for it! But if you travel to a place that has good soup dumplings, make it a priority. I am currently plotting a trip to Toronto now, with the sole purpose being to get soup dumplings. (well, I also have a conference. but I might not have gone had it not been for the possibility of soup dumplings!)

                                1. re: moh

                                  Totally agree with moh. Home made is never as good as the professionally made ones. The key is thin skin (that doesn't break and release all the soup) and a good amount of tasty broth instead and porky goodness. Yummy! Never had them in Toronto, but Vancouver is still the place to beat in my books. Have had them at Joes' Shanghai in NYC and these are not even in the same league as Vancouver. Good intro but that's about it.

                                2. re: moh

                                  I heard about soup dumplings a few years ago from a colleague--they sound wonderful. But I haven't crossed their path yet. Next trip to NYC, maybe.

                                  1. re: moh

                                    Of the Shanghai soup dumplings there are many types, my favorite being the pork and crab meat combination. The pork alone being second.

                                    1. re: moh

                                      I think that they are wonderful. I am lucky enough to live within near a great place for them here in Montreal. Lamb & coriander or pork and sour cabbage, mmmmmmmmmmmmmmm!

                                      I also love sui mai (sp?).

                                      So european dumplings count? I really love a steqw with dumplings in the winter. Sometimes I add chives to the mix for taste. or dill if it is going in a fish stew.

                                      1. re: bigfellow

                                        Bigfellow, if you haven't already tried them, you need to hunt down some of the thin-skinned soup dumplings. The ones at Qing Hua are awesome, but a totally different beast. Our closest bets from Montreal are Toronto (well, Markham actually) and NYC. So delicate! A truly remarkable item, the thin skinned soup dumpling.

                                        What a greta idea for a thread! I am being reminded about all the wonderful dumplings I love...

                                        1. re: moh

                                          Wait....can you hear it. Yes I can definitely hear it!!!!! Those magic words are in the air: ROAD TRIP!!!!!

                                          Now we have an excuse to go on a road trip.

                                          1. re: bigfellow

                                            You *have* to know how much I wish we were all neighbors, moh and bigfellow!

                                            1. re: bigfellow

                                              Revving the engines as we speak... If I can't get them this weekend, I am guaranteed a soup dumpling fix in the next few weekends. I'm already foaming at the mouth...

                                              A few of us had this wacky idea of renting a bus and organizing a Chinese/Korean/roti/fish and chips and melton mowbray pie trip to Toronto. Basically we would drive into town and just start eating, and eat until the minute we drove away. Would love to see it happen! Until then, any excuse I have to go down the 401 I take... The food scene is different there, and it is a nice complement to the food scene we have here.

                                              I love food road trips! I've also been scheming about a North Carolina BBQ/biscuit/ripe peach run, a cross-country BBQ run, best ball park food run, best diner run. Oh yeah, and East Coast fried clam run. So many wacky ideas, so little time...

                                              1. re: moh

                                                If you reach CT in your East Coast fried clam quest, please, please, please let me know so I can join you guys! Bigfellow, you know how to find me.

                                                1. re: kattyeyes

                                                  I'm planning on heading out for a one week road trip at the end of the month. I was planning on going to the east coast. But I am now heading south.

                                                  1. re: bigfellow

                                                    Well, happy travels! Should you get to this neck of the woods, please drop a line and I can steer you toward deliciousness (including dumplings, should you desire) in this neck of the woods. :)

                                                2. re: moh

                                                  Moh, where in Markham will you source out the beloved xiao long bao? I'm a couple hours' drive from Toronto and having a serious craving.

                                                  1. re: 1sweetpea

                                                    I've been going to Din Tai Fung in 1 Markham Square because it has been very easy to get there from the 401 when driving from Montreal. I also have tried ShangHai Bund, but i heard a rumour they had closed. Din Tai Fung has excellent soup dumplings and hand pulled noodle dishes.

                                          2. re: moh

                                            Me too! I haven't met a dumpling I haven't liked, but definitely have a preference for soup dumplings. I love dumplings. I love soup. It's the perfect marriage of the two.

                                          3. Chinese ga li jiao (curry dumpling) are my favorite. They are small pastries shaped like a football with a spiral ridge on top. The outside is a flaky pastry crust coated with golden-brown egg wash and sesame seeds. The inside is curried ground meat and fried onions. Personally I could pretty much write off Chinese pastries in general, EXCEPT for the ga li jiao. It redeems the genre.

                                            Second place is the good old guo tie (potsticker). High quality or low these are all pretty good, but the best ones have as thin a skin as possible, just barely thick enough to resist tearing in the skillet. Dip in a sauce of rice vinegar, soy sauce, garlic, cilantro, and chiles.

                                            6 Replies
                                            1. re: RealMenJulienne

                                              I think ga li jiao might be better described as a pastry than a dumpling, but whatever they are, they're one of my favorite foods, too, and somewhat hard to find in NYC and Boston. I've asked for them by this name several times and gotten puzzled looks. Are ga li jiao a Taiwanese thing, do you think, or maybe a crossover from Thailand? (You can find "Thai curry puffs" in Thai restaurants all over NYC, which are similar.)

                                              1. re: cimui

                                                You are probably right that ga li jiao are dumplings in name only. In all other aspects they are really pastries. I don't know if they are Taiwanese but I know my Taiwanese parents have a great fondness for 'em. How do Thai curry puffs compare?

                                                If you are ever in Chicago you should pay a visit to Chinatown. There are curry dumplings in every corner bakery!

                                                1. re: RealMenJulienne

                                                  alright, me and my lazy self did some quick googling and found that wikipedia attributes "curry beef triangles" (咖哩角) to hong kong, actually. my taiwanese mother made them for us when we were wee tykes, which is what made me wonder...

                                                  as far as i can tell, thai curry puffs have softer, less flaky crusts, but i'm not sure whether this is a real stylistic difference or just a function of quality. i haven't found a thai bakery in nyc and have only eaten them in restaurants, where they were probably reheated from the freezer still encrusted with freezer burn ice crystals.

                                                  i really ought to learn to make these / so i don't have to go trolling around in bakeries / thanks for triggering some great food memories! :)

                                              2. re: RealMenJulienne

                                                I love to have a peanut sauce for dipping, also (for the potstickers).

                                                1. re: kattyeyes

                                                  i like the gingery sweet dark soy & garlic dipping sauces -- and hot ones with the red "oil slick" floating on top. ouch!

                                                  1. re: alkapal

                                                    Right there with you on the red "oil slick"--yum!

                                              3. In my lifetime, I 've only met one dumpling I didn't like. It was a kosher matzoh dumpling in chicken soup at the Lock Stock and Bagel (I think that was the name) in Boston. It could not have been tougher or more inedible if had been carved out of marble. But I have had other matzoh dumplings that were wonderful. I like all of the types of dumplings mentioned heretofore, but.... No one has mentioned spaetzle. I love really good spaetzle, but I've also had some of those that gave the matzoh marble a run for its money. I think the truth is that there are truly great and delicious editions of all dumplings. And the reverse is possible too. Let's make this Adopt a Dumpling Week. I get dibs on spaetzle.

                                                5 Replies
                                                1. re: Caroline1

                                                  Oh, shoot, matzo balls! I have to amend my list--of course, I love these, too! And, luckily, I never met one I didn't like! Though I do know what you mean--one of my cousins had a tendency to overhandle the meatballs at my uncle's restaurant and it had the same (rock hard) effect.

                                                  Speaking of matzo, what better time than now to share with you--Matzo Man!
                                                  http://www.youtube.com/watch?v=imOHHG...

                                                  1. re: kattyeyes

                                                    Mmmmm.... Jesus Matzo balls are good! Well, maybe not. But still tasty.

                                                        1. re: alkapal

                                                          If I was to use a condiment it would sure be horseradish, I can see where that would be very tasty, as opposed to a Passover ritual. But then I adore horseradish.

                                                    1. Well, since Caroline1 adopted spaetzle, I'm going to put claims on my Oma's zwetschgenknode (sp? plum dumplings). I just got my hands on her recipe, so when the right plums come in this year, I am all over it. They were just delicious. I miss those dumplings, and I miss being a kid and helping her make them.

                                                      1 Reply
                                                      1. re: Cachetes

                                                        I have no idea what you just said, but plums and dumplings sound wonderful!

                                                      2. The fried dumplings at Peter's Chun King.

                                                        1. I love kimchee mandu. Actually I love most kinds of dumplings. they are beautifully diverse type of food.

                                                          1. I make a basic dough, butter, flour, salt, water or milk and fill it with whatever I feel like. Some of m past hits have been:

                                                            -Almonds and butternut squash

                                                            -Walnuts and mushrooms

                                                            -Maytag Blue cheese and Apples

                                                            Most of the time I put them in a stew and boil them but once I fried them and by were they good! I also have a fondness for Dolmas (do those count?) And the chinese ones with chives in them.

                                                            1 Reply
                                                            1. re: YAYME

                                                              I just made Dolmas from scratch the other day for the first time!!! They are a bitch to make! But, they actually turned out pretty good.

                                                            2. The crisp undersides of perfectly fried pork and chive dumplings (guotie) are hard to resist and is there a more perfect instrument to soak up the hearty and creamy sauces of a Central European stew than light and bready knedliky?

                                                              3 Replies
                                                              1. re: JungMann

                                                                if you like guotie, i suspect you would love shen jian bao. try them if you haven't, yet. :)

                                                                1. re: cimui

                                                                  Wow, shen jian bao sound good! Any favorite places for them in NYC?

                                                                  1. re: JungMann

                                                                    the only place in manhattan i've tried is shanghai cafe, which isn't bad. ask nicely for a fresh batch and let 'em know you don't mind waiting for it. like a lot of great street food, it's best when it goes straight from the pan to your mouth with no dilly dallying in between!

                                                              2. If steak and kidney pudding counts as a dumpling then I think I've just remembered my favourite.

                                                                1. Too many to list:

                                                                  Cantonese

                                                                  - won ton (shrimp and pork) with broth
                                                                  - shui gow (shrimp, pork, woodear, bamboo shoots, pork fat) with broth

                                                                  Cantonese dim sum dumplings (too many)
                                                                  - ha gow
                                                                  - siu mai
                                                                  - shark's fin soup dumpling
                                                                  - chiu chow fun gwor
                                                                  - scallops dumpling
                                                                  - shark's fin dumpling (no broth) just steamed
                                                                  - chive dumpling (pan fried)
                                                                  - spinach and shrimp dumpling

                                                                  Shanghainese
                                                                  - xiao long bao (pork)
                                                                  - loofah and shrimp soup dumpling (easier to find in Taiwan maybe)
                                                                  - spinach and pork huan duan (won tons) in broth

                                                                  Northern Chinese jiaozi (boiled dumplings)
                                                                  - pork and cabbage
                                                                  - sour cabbage and pork
                                                                  - lamb dumplings
                                                                  - chive and shrimp
                                                                  - chive and pork
                                                                  - chicken and mushroom

                                                                  Japanese style pan fried gyoza
                                                                  Taiwanese style pot sticker (guo tieh)
                                                                  Sichuan style spicy won tons (hung yoh tsao shou)

                                                                  2 Replies
                                                                    1. re: K K

                                                                      boy howdy, kk, i'd love to get a tutelage from you on dumplings!

                                                                      i promise to be a loyal student! ;-).

                                                                    2. I'm afraid my list would be pretty long as well, but I do know my top 3 favorites:
                                                                      WonTon (there are a few different styles, all good)
                                                                      Tortelloni / Tortellini (forcemeat filled with a nice hint of nutmeg)
                                                                      Derelye (Hungary's version of the Pierogi...served in browned butter and breadcrumbs; the dumplings themselves are made with many fillings but my favorite is lekvar)

                                                                      1. I love every single dumpling there is or ever has been or ever will be.

                                                                        1 Reply
                                                                        1. Kinkhali deserves a mention - eaten by holding the dumpling with it's topknot (it looks like a large xlb), nibbling a little hole in the skin, and slurping down the juices, before chomping on the dumpling.

                                                                          1. "What is your favorite dumpling or dumpling recipe?"

                                                                            That's a tough one... I'd say my favorite would involve a real good cut of swine, pork butt with some fat mixed in, then freshly grounded at least 2 to 3 times at the butcher's at the (Asian) supermarket. Bonus points if all natural, more points if kurobuta or black pork (or Berkshire) can be used, hell if you are going to make them at home why not fusionize the ingredients, use the best you can get, to make it taste more authentic. I'm too lazy to make my own skins though.

                                                                            "Your favorite way to eat those dumplings?"

                                                                            For Cantonese shui gow or won ton, the secret is to pair it with a properly done broth which I have yet to find a good broth receipe outside of Hong Kong. The broth would have to include pork bones, a particular kind of dried fish and hmmm shrimp roe (maybe some smoked Chinese ham a la Virginia or parma) and of course paired with yellow chives.

                                                                            For Northern Chinese/non Cantonese dumplings, soy sauce, ample chopped garlic, pepper, and a little sesame oil mixture of dipping sauce is good. Some hard core folks prefer to take a bite of dumpling followed by a bite of a whole piece of unchopped garlic.

                                                                            For the fried kind, like pot stickers, the dip sauce should be seasoned soy sauce with al little vinegar, a ton of crushed or minced garlic, and spices to liking. So long as it doesn't taste like Costco's Ling Ling brand's sauce :-o

                                                                            1. Have you ever had kreplach? It's a "Jewish" dumpling stuffed with meat and often put in chicken soup. Yummm! Not as good as matzo balls though, I'll admit.

                                                                              4 Replies
                                                                              1. re: foodlover23

                                                                                How did I forget to add these to the list? I even have some in the freezer!

                                                                                1. re: foodlover23

                                                                                  I ate many a dumpling in China. Each had its merits. A fave was the Lanzhou version of xiao long bao, which was a golf ball-sized steamed dumpling that had a pork and greens filling. I dipped them in a mixture of soy, black vinegar, chile oil and a smashed garlic. They were so good! I also love Tibetan momos with a homemade hot chile paste/sauce. I only tasted Shanghainese xiao long bao in Honk Kong. They were pretty good, but I suspect the ones I tasted weren't the best examples. I can't pick a favourite from the dim sum cart. As long as it's steamed, boiled or pan-fried, I'm in. I stuffed myself silly in Xi'an on boiled jiaozi. I tried everything from seafood, to pork, to egg and chive to lamb and coriander. Yum!

                                                                                  I just made a batch of jiaozi out of some ground venison that a hunting friend gave me. I haven't tasted them yet, but they smelled great during the dumpling construction stage. They contain lots of ginger, cilantro, green onions, garlic, black pepper a bit of salt and dry sherry. I used the round wheat wrappers that come in double packages (35 per package). I had leftover filling, so I shaped it into two venison meatballs (dim sum beef ball style) and individually quick-froze everything, before putting into ziploc freezer bags. I'll be steaming some tonight. I had to pick up some Chinkiang black vinegar before I dared try my precious venison jiaozi. I'm going to use the other 35 wrappers for a shrimp with napa cabbage and water chestnut filling. If I were smart I'd keep going and create a freezer stuffed with a large variety, so that I can take a few types out for a dumpling feast, but sadly (not really!), I can guarantee they'll never survive that long!

                                                                                  1. re: 1sweetpea

                                                                                    When I lived in Asia, many of my graduate students were Nepali. We would have big momo making and eating parties. There was never ever a single left-over momo! MMMmmmmm!

                                                                                    1. re: Sam Fujisaka

                                                                                      Momos are hands down my favorite food - not just my favorite dumpling. I have fond memories of piling into the kitchen with my extended family, creating a factory loop to assemble, cook and eat momos until we were all stuffed. The combination of the garlicky-gingery buffalo filling with the sichuan peppercorn and roasted tomato sauce makes my mouth water. The only thing better is frying up the leftovers the next day!

                                                                                2. My late mom's bread dumplings served with a hearty gulash with a dark rich gravy and homemade red cabbage.
                                                                                  Oh boy, I'm drooling at work right now.

                                                                                  1 Reply
                                                                                  1. re: RichK

                                                                                    Bread dumplings!!!! Forgot about those! My Grandma used to make those (we called them "stuffing balls") . Hers were made somehat aking to matzo balls, with finely torn bread (or in a pinch, crumbs) replacing matzo meal, a caramelized melange of hopped onions and celery tops, egg, salt, and pepper. Simple but amazing in soups and stews.

                                                                                  2. Somehow the majority of dumpling lovers prefer their dumplings asian. When I started this post, I thought for sure that there would be a good mix. So now I'm wondering if there is a "stigma" attached to the word dumpling that automatically makes people reference asian dumplings.

                                                                                    3 Replies
                                                                                    1. re: ReggieL.

                                                                                      Golly, no. I also love pierogies passionately... I just got a little distracted and forgot to mention them. Fried pierogies are especially fantastic. Polish family friends when I was a kid used to take wonton wrappers and fill them with mashed potatoes and cheese and then fry them up for us. Great stuff.

                                                                                      1. re: ReggieL.

                                                                                        i love plain old southern drop dumplings in a rich chicken soup -- eaten out of the pot before mom can plate them.

                                                                                        1. re: ReggieL.

                                                                                          Goodness, my favorite dumpling is the Asian soup dumpling, but I love dumplings of all shapes sizes and variety... Like Cimui, I also adore pierogies. I love matzoh ball soup, chicken and dumplings, greek tirikopita, lebanese kibbe and fatayer, spaetzle, apple dumplings. No stigma here! If it is a dumpling, it is meant to be eaten with relish! (not the condiiment)

                                                                                        2. I don't think I could possibly choose a favorite dumpling. I LOVE them all.

                                                                                          1. My grandmother used to make cornmeal dumplings any time she cooked a pot of greens or beans. 10-15 minutes before the vegetables were done she would make a dough with white cornmeal and some of the cooking liquid from the vegetables. The cooking liquid was always well seasoned with some kind of salted/smoked pork which flavored the dumpling. She'd shape the dough into patties 2-3 inches in diameter and lay them on top of the vegetables to steam/boil. I have never seen cornmeal dumplings like this except in NE North Carolina, has anyone else had something similar?

                                                                                            10 Replies
                                                                                            1. re: mpjmph

                                                                                              mpjmph, he dumplings sound great, but, "...10-15 minutes before the vegetables were done ..."?? I never cook greens or (green) beans more than 2 -3 minutes total. What am I missing here?

                                                                                              1. re: Sam Fujisaka

                                                                                                Sam, there is a Southern tradition of cooking various green and vegetables for very long periods of time in liquid with country ham hocks. Then the vegetables are eaten, and the liquid (pot liquor) is used as a dip for breads and biscuits. Although I tend to like my vegetables quickly cooked as well, Southern greens (such as collard greens, beet greens, etc) are quite tasty, likely due to the excellent ham used in their cooking. You would have time to cook dumplings in this preparation.

                                                                                                1. re: moh

                                                                                                  Aha, thanks, moh. Kind of like sukuma wiki in Kenya or manisoba in Brasil! Now it sounds really good!

                                                                                                  1. re: Sam Fujisaka

                                                                                                    Well I did a search on these two food items you mentioned Sam, and not surprisingly, the search for manisoba linked me to one of your posts on Brazilian food!

                                                                                                    Southern greens very likely come from the same tradition as sukuma wiki. Southern greens are part of the soul food tradition that dates back to the food American slaves would eat, and it would not surprise me if there was a link back to African cuisine. Collard greens remind me very much of an stewed vegetable dish I had in Ghana.

                                                                                                    1. re: moh

                                                                                                      for all you collards lovers, here is a thread about collard greens -- and recipes from sam and others: http://chowhound.chow.com/topics/550309

                                                                                                      1. re: moh

                                                                                                        What fun!

                                                                                                        Manisoba is made from cassava leaves cooked for a couple of days in a special piece of cookware made for the purpose. Really good. Cassava originated in what is now Brasil; although Africa is now the leading producer; and manisoba is like East African cassava leaf preparations.

                                                                                                        Sukuma wiki "push the week" (in ki-Swahili) refers to greens in East Africa. Surprisingly, many of the greens are different leafy Brassicas (kales & collards)initially of European origin. Also delicious!

                                                                                                        And mpjmph's cornmeal dumplings would be right: sukuma wiki is most often eaten with ugalli.

                                                                                                        1. re: Sam Fujisaka

                                                                                                          Thanks for the info on sukuma wiki and ugalli! I really shouldn't be surprised, I know that a lot of the traditional southern foods have African influences, I just never made the connection with the dumplings.

                                                                                                          1. re: mpjmph

                                                                                                            when (and through whom) was corn introduced to africa, anyone? this suggests the portuguese, maybe around 1530-1550's: http://books.google.com/books?id=htvz...

                                                                                                            1. re: alkapal

                                                                                                              http://74.125.47.132/search?q=cache:b...

                                                                                                              According to the paper "Maize and Grace: History, Corn, and Africa’s New
                                                                                                              Landscapes, 1500–1999" the first reference to Maize was made by an anonymous Portuguese pilot in 1540.

                                                                                                            2. re: mpjmph

                                                                                                              thanks for the reference, kt.

                                                                                                              and mpjmph, talking about the american southern food and cornbread and greans, i found this wiki entry of note, that the cherokees made hominy grits dumplings, or the grits were fried with bacon and green onions. now that's some good southern eatin', i'd say. i have cherokee in my ancestry, so maybe that's why i like cornbread and greens (and bacon!). ;-).

                                                                                                              "Many Native American cultures made hominy and integrated it into their diet. Cherokees, for example, made hominy grits by soaking corn in lye and beating it with a kanona (corn beater). The grits were used to make a traditional hominy soup (called Gv-No-He-Nv A-Ma-Gi-i), a hominy soup that was allowed to ferment (Gv-Wi Si-Da A-Ma-Gi-i), cornbread, dumplings (Di-Gu-Nv-i) or fried with bacon and green onions."
                                                                                                              http://en.wikipedia.org/wiki/Hominy

                                                                                                2. Im a chicken Dumpling fanatic...i havent had them in a while and I dont know how to make them...then on top of that its not the same when they are bought...I want them to be home made with lots of love as an ingredient...:)

                                                                                                  1. My favorite dumplings are a simple family recipe of Cabbage and dumplings...my heart seizes a little just thinking of the recipe. It contains more lard, white sugar and flour than a person should eat in a lifetime but oh sooo yummy!

                                                                                                    1. Pelmeni! Dense, meaty dumpling goodness. I can eat way too many.

                                                                                                      1. My favorite asian dumplings are Japanese Gyoza and Korean Yakimandu. Very few places do Gyoza properly and I haven't run across a place in the South that has Yakimandu, probably because Korean restaurants are as rare as honest politicians.

                                                                                                        Swabian Maultaschen are a German pork stuffed "ravioliesque" dumpling that's served in a broth. They are time consuming to make, but they are wonderful.

                                                                                                        1. The Pierogi my husband makes every Xmas from Babcia's recipie. Pork, mushrooms, beef onions. Very thin dough, boiled then fried until crispy on the out side with bacon. It doesn't get any better

                                                                                                          1. Any Asian Dumpling with Meat trumps all for me.

                                                                                                            1. I love any seasoned filling in a starch wrapper (dumplings, empanadas, pasties, and so on). I'm not sure where dumplings leave off and pastries begin in this discussion, but no one's mentioned tamales yet. My grandmother used to make delicious ones for Christmas with beef, olives, and raisins. Mmm.

                                                                                                              1. Filled dumplings ( gyoza, shumai, pirogi, ravioli and et al) are great.

                                                                                                                But if the questions is "favorite", then that triggers me to "comfort food", and the simplicity of the cooks from my lineage.

                                                                                                                It is the simple biscuit strip of the "Chicken and dumplings".

                                                                                                                The strip of simmered biscuit dough takes its flavor from the rich broth, and the skill of the eater to add shreds of chicken to the mouthful.

                                                                                                                I ain't gonna bash nobody's dumplin's, but the simmered strips are a trip.

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                                                                                                                1. re: FoodFuser

                                                                                                                  I love chicken and dumplings, and I have a feeling I haven't even had a real proper version, only bastardized versions made by an Asian-Canadian. The whole concept of this dish is simplicity itself, and yet I agree, so comforting.

                                                                                                                2. My mom used to make Kreplach. Dough wrapped around a filling made of some kind of cooked beef, like potroast. chopped up with fried onions and oil. The hard part for her was the inordinate amount of pinching required to close up the dough. These in fresh chicken soup was heaven.

                                                                                                                  1. Such a hard question reggieL!!! I love all dumplings, especially Chinese dumplings and steamed and fried goyoza. I have not made even tiny dent in the Asian dumpling pool, but what I've had, I love love love. I love matzo balls, I love tamales (is that considered a dumpling?) I love samosas, and kreplach (spelling) I love the German liver dumplings in brothy soup, and then the Polish pieorgi, so many how does a person choose. I almost forgot quenelles, chicken quenells so good if done right.

                                                                                                                    But are not dumplings the perfect fare? They are perfect dining food, you can eat and eat so many different ones, and be so satisfied. With a sauce, gnocchi is always good, or well made tortelllini (not all) and of course ravioli. I love the larger homemade versions with rabbit or duck.
                                                                                                                    Seriously, what a perfect meal to sit down and eat dumpling after dumpling. Just scrumptious and I never get tired of them. I would love to make Shanghai soup dumplings, not an easy task. I marvel at the Chinese/Asian dumplings, so many many dumplings, sauces to dip in and so full of flavor.
                                                                                                                    My goal was to learn to make homemade pasta this year. I made one so far, and it was fairly good. But like many other things, the dough or wrapper for all of these dumplings are different, and handled diffently, so I have my work cut out for me. But what fun it will be trying! Thanks for starting this incredible thread, I hope it brings lots and lots of ideas and recipes!!!

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                                                                                                                    1. re: chef chicklet

                                                                                                                      I think that you hit the nail on the head. Nothing really satisfies quite like a dumpling in whatever form you have it.