In every corner of the world, there is always a food that transcends cultural boundaries, weaving together the customs and flavors of different lands with its unique charm.
Dumplings—a seemingly simple yet richly expressive dish—act like a global culinary ambassador. Not only are they a household name in China, but they also take on distinct identities in various parts of the world, each telling its own flavorful story.
China: The Homeland of Dumplings, a World of Endless Variations
How can we talk about dumplings without mentioning China? As the birthplace of dumplings, China offers an astonishing variety, with nearly every region having its own specialty. In the northeast, sauerkraut and pork dumplings offer a tangy and appetizing taste—a single bite seems to ward off the winter chill. In Sichuan and Chongqing, spicy red oil dumplings deliver a bold, numbing heat with a lingering sweetness…
Source: "Jiwu" WeChat Official Account
Dumplings in China also come in diverse forms: steamed dumplings are soft and tender, boiled dumplings are convenient and classic, pan-fried dumplings are crispy and juicy, and potstickers are prized for their crunchy base and fragrant filling—each satisfying different tastes and cooking preferences.
Wild mountain vegetables and forest mushrooms often find their way into dumplings, skillfully wrapped by home cooks, adding a touch of rustic freshness and natural flavor to this traditional delicacy.
Russia: Pelmeni—Thin Wrappers, Generous Fillings
“Nothing tastes better than dumplings”—and Russians think so too! Across the vast land of Russia, the distinctive pelmeni is deeply cherished.
In small eateries at the foot of the Ural Mountains, pelmeni are typically filled with meat, mushrooms, or cheese and boiled in salted water.
Source: Network
Served with a bowl of hot sour cabbage soup or a rich cream sauce, each bite is a comforting treat, offering warmth and homely solace during the harsh Siberian winters.
Italy: A Melody of Cheese in Diverse Shapes
Italy, a paradise for food lovers, also has its own version of “dumplings.”
Italian dumpling wrappers are made from high-gluten flour, giving them a pleasantly chewy texture. The fillings are rich and varied, including meat, vegetables, cheese, or combinations of these. Cooking methods are diverse too—they can be boiled, pan-fried, baked, or deep-fried and paired with different sauces and seasonings, creating layers of flavor. Specific types include square or round ravioli, ring-shaped tortellini, hat-like cappelletti, and pillow-like agnolotti.
Source: Network
The history of Italian dumplings can be traced back to the Middle Ages. It is said their origins may be linked to Chinese dumplings, though the exact connection remains unclear. However, after centuries of development and evolution, Italian dumplings have formed their own unique style and character.
Poland: Pierogi—The Simple Beauty of Eastern Europe
In Poland, pierogi—a type of dumpling full of Eastern European charm—holds a special place.
The wrapper is typically made from mashed potatoes, flour, and a pinch of salt, while the fillings often consist of sauerkraut, minced meat, or cheese. Though pierogi may not look extravagant, their simple, honest flavor can instantly transport you to a grandmother’s kitchen, evoking the purest sense of home.
Source: Network
In the chilly winds of Eastern Europe, a bowl of steaming pierogi is enough to dispel all the cold.
Japan: Gyoza with a “Wa-Fū” Twist
Japanese gyoza, though originating from China, has been integrated into Japanese culinary culture, developing a unique “wa-fū” (Japanese-style) flavor.
Source: Network
In mountainous regions like Yamanashi Prefecture, people enjoy adding cabbage, tofu, or the sweet soy sauce characteristic of Japanese pan-fried gyoza to the filling. The wrapper is pan-fried to a golden crisp, while the inside remains juicy and flavorful. Served with a bowl of steaming rice, it has won the hearts of many.
In Japanese gyoza shops, it’s common to see families gathered around the table, sharing this heartwarming dish from the East.
Nepal: Momo—A Dumpling Love Affair in the Mountain Kingdom
Nestled in the embrace of the Himalayas, Nepal has a dish called momo, which resembles a culinary fusion of Tibetan and Nepalese cultures.
Source: Network
Momo wrappers are made from flour, while the fillings vary widely—from traditional pork and beef to vegetables and even cheese.
Steamed momo, served with a special spicy sauce or yogurt, is not only a daily staple for Nepalese people but also the best choice for trekkers needing energy at high altitudes.
Editor Ⅰ: Zhang Wenwen
Editor Ⅱ: Bao Gang
Editor Ⅲ: Liu Guosong
