UPFRONT/EAT
A World of Dumplings
Your guide to 6 two-bite favorites around the globe
“I CAN’T THINK of a more beloved and more versatile food than the dumpling,” says Kevin Pang, author of A Very Chinese Cookbook. Meat and/or vegetables stuffed into a dough wrapper resonates with almost every culture. —Kelsey Ogletree
1. Wontons
Country of origin: China
Fillings: Meat or seafood and vegetables, such as pork and bok choy
Cooking method: Boiled, steamed or fried
Served: In soup (boiled) or as a side dish or appetizer
2. Gyoza
Country of origin: Japan
Fillings: Pork, cabbage
Cooking method: Pan-fried
Served: With soy-vinegar dipping sauce
3. Ravioli
Country of origin: Italy
Filling: Cheese
Cooking method: Boiled
Served: In broth or sauce
4. Samosas
Country of origin: India
Fillings: Mashed potatoes with spices like garam masala, turmeric and cayenne; some contain meat, such as lamb
Cooking method: Fried or baked
Served: As an appetizer or snack with chai
5. Pierogi
Country of origin: Poland
Fillings: Meat and onions or mushrooms; potatoes, cheese and onions
Cooking method: Boiled, then pan-fried
Served: As a main dish with vegetables
6. Empanadas
Countries of origin: Portugal, Spain, Latin American nations
Fillings: Vegetables, cheese or meat
Cooking method: Baked or fried
Served: As an appetizer, lunch or street-food snack