Dumpling Time Abroad


Special Focus - - Contents - Kong Daren孔大人

Dumplings (called Jiaozi in Chi­nese) are a sta­ple food of China. Leg­end has it that they were in­vented one-thou­sand eight hun­dred years ago by a sage of Chi­nese medicine named Zhang Zhongjing. They are a peren­nial fa­vorite of the Chi­nese peo­ple who eat them at fes­ti­val times.

Dumplings are also a tra­di­tional food in Europe and are eaten at Christ­mas time. With the em­i­gra­tion to the New World, cer­tain ar­eas of Amer­ica and Canada cel­e­brate “Dumpling Fes­ti­val.”

Dumplings are called “pierogi” in Poland, “varenyky” in Ukraine, “pel­meni” in Rus­sia, “koldunai” in Lithua­nia, “pirohy” in Solo­vakia, “ravi­oli” in Italy and “maultaschen” in Ger­many.

The dough skin is like the Chi­nese ver­sion no mat­ter which recipe it is. Some are made with egg and can be stuffed with meat or veg­e­tar­ian fill­ing. They can be pan-fried, boiled, stewed or baked; and some are even wilder than that—they are wrapped in ba­con. Amer­i­can Na­tional pub­lic Ra­dio (NPR) re­porter Carolyn Beans re­called the dumplings her grand­mother made for her as a child. “Christ­mas was my grand­mother’s time to shine. She was a rigid per­fec­tion­ist about how she made her dumplings and they were al­ways fea­tured promi­nently as the star at­trac­tion of her din­ner ta­ble. Af­ter her pass­ing we could never re­cap­ture the amaz­ing fla­vor of the dumplings

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