Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Nov 25, 2012 08:11 PM

Home Cooking Dish of the Month (December 2012) - Voting

Welcome to the voting thread for the Home Cooking Dish of the Month!

We had over 30 nominations for the December dish, but the great majority of nominations went to only two dishes.

If you'd like to view the nomination thread, and all the exciting discussion, click here:

Now it's time to vote for the dish we'll be cooking in December Please write your vote in ALL CAPITAL LETTERS, only one vote per person. Reply to this original post when you are voting. And please, if you are discussing a dish after your vote, please keep the dish name in lower case. It makes it much easier to count that way!

Here are the two contenders for December:



Once again, I'm going to ask that you say a little something about how you imagine the dish, in other words, what are the ingredients and the techniques that make it a dish.

Voting will remain open until November 30th at 8pm Pacific time, 11pm Eastern time, and 3am December 1st GMT. The reporting thread will go up on December 1st.

  1. Click to Upload a photo (10 MB limit)

    Savory filling wrapped in a thin, elastic piece of dough skin. They have to be cooked, but can use a variety of techniques such as boiling, steaming, pan frying or deep frying. (I don't think there are uncooked filled dumplings, but maybe there are)! Examples are Chinese jiaozi and wonton, Japanese gyoza and Italian tortellini and ravioli.

    1 Reply
      1. re: Berheenia

        I think you need to define gratin better. I make potato or sweet potato gratins with cream only.

        Potato gratin
        I make this one often since I bought Ottolenghi

        And potato dauphinoise has no cheese either
        (Though I think dauphinoise is basically potato gratin. Someone might correct me again)!

        1. re: lilham

          There are any number of varieties on gratin -- w/breadcrumbs or without, w/cheese or without, w/cream or without. FWIW, my potato gratin has cream AND cheese, but no breadcrumbs. It's still a gratin, though.

          I think we can agree on the fact that it is generally a layered dish that is baked in the oven.

          oh, and...


          1. re: linguafood

            not to mention the many varities of vegetables used in gratins, no need for just potatoes.

      2. DUMPLINGS

        If dumplings win, here's the definition I'll use, it's straight out of Wikipedia:

        "Dumplings are cooked balls of dough. They are based on flour, potatoes or bread, and may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying, or baking. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may be sweet or savoury. They can be eaten by themselves, in soups or stews, with gravy, or in any other way. While some dumplings resemble solid water-boiled doughs, such as gnocchi, others such as wontons resemble meatballs with a thin dough covering."

        I'd add that to me, a dumpling can be eaten in one or two bites. (So apple dumplings are too big for this category!)
        I think the filled ones are more interesting, and more fun to make, but I'd like to learn to do matzoh balls (Jewish soup dumplings) too.

        12 Replies
        1. re: blue room


          Gratin just hasn't yet interested me. This is a personal idiosyncrasy, and one hopes I will try a recipe here that changes my mind, but if I am going to cook, I want to cook dumplings. Kneidlach, spaetzel, wonton, gnocchi - I can't wait to see what everyone comes up with.

          1. re: blue room

            I think filled dumplings are more interesting too. Hence why I narrowed it to just filled ones.

              1. re: blue room

                This makes me feel that samosas are technically considered dumplings, no? But I am confused when they mention gnocchi, which I adore, but would not consider it a dumpling, more like a pasta, as compared to ravioli, if we are using this definition.

                1. re: Dirtywextraolives

                  Gnocchi falls into the the dumpling definition of 'dough that is cooked in liquid such as water or soup'. google the definition for gnocchi and it's a dumpling : )

                  I think of the samosa as a fried or baked pastry or turnover.

                  1. re: Dirtywextraolives

                    a samosa is not a dumpling - it is a filled, friedflaky pastry - like a hand pie. A dumpling will be a piece of dough, either filled or not that -usually it is cooked in fluid but sometimes fried. gnocchi is clearly a dumpling though an italian type.

                  2. re: blue room

                    They aren't balls of dough if they are Southern dumplings. Those are Northern dumplings.

                    1. re: perrottwilliamson

                      perrottwilliamson: <<They aren't balls of dough if they are Southern dumplings. Those are Northern dumplings.>>

                      Do tell.

                      1. re: Jay F

                        My grandmother's Southern dumplings were flat.

                          1. re: mariacarmen

                            I think a knedlik is boiled round but sliced into many knedliky before serving.

                    1. re: rasputina

                      dumplings. I think filled are more interesting, including perogies, gyoza, potstickers, wontons. But I would think the 'matzo ball' style dumpling could be included too?

                      1. re: cleopatra999

                        cleopatra999, votes must be in ALL CAPS to count!

                        1. re: blue room


                          (thanks blue room, reading thoroughly is not my forte, gets me in trouble with recipes too LOL)

                        2. re: cleopatra999

                          yes, most certainly, matzo balls are dumplings.

                      2. My vote is for GRATIN

                        As you can see in my profile, dumplings are my favorite type of food, but I personally think it's a bit too broad for this project. If we narrowed it down a bit in the future (for example, *just* do wontons or ravioli or gyoza), then I'd definitely be on board.

                        2 Replies
                        1. re: Dave MP

                          Good point, I agree. There are just too many variations of dumplings, as we've already covered in the nominating thread. If one makes a gnocchi, one makes some wontons, and another makes pierogies, it's really not the same as we are cooking the same type of thing but with different ingredients or methods, like enchiladas or meatballs.

                          1. re: Dirtywextraolives

                            Seriously! I think gnocchi itself has so many variations that I would be inclined to nominate it one month. I don't know for sure if I can participate but my vote is for GRATIN!