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Cover Photo: Abhishek Sanwa Limbu/Unsplash

Celebrate National Dumpling Day by trying some of these dumplings from around the globe

Nothing hits the spot better than biting into a perfect dumpling—from its chewy dough to that first hit of flavourful filling, there is something satisfying and comforting about eating these meat-filled pockets.
 
The history of this dish is a humble one, featuring a tale of transforming simple ingredients into hearty and substantial meals. According to a Chinese legend, this dish originated in China, during the Han Dynasty by physician Zhang ZhongJian over 1,800 years ago. During this time, Zhang made boiled dumplings from mutton, chili, healing herbs and scraps of dough, for villagers suffering from frostbite in the winter.
 
Read more: 5 French Fries Alternatives That Taste Just As Good

Today, dumplings can be found across the globe, with various cuisines having their own interpretation to this dish. While these meat parcels generally follow a standard combination of dough skin and savoury fillings, such as meat and vegetables, they can come in various shapes and forms. This versatile dish can also be made with different variations of fillings and cooking techniques.
 
Truly a universal food, it would be hard to find a cuisine that doesn’t include dumplings in some form, be it stuffed, fried or boiled. From Polish Pierogis to Korean mandus, most cuisines offer up their own unique take of this deliciously stuffed dough pocket. Here, we have rounded up seven different types of dumplings from across the globe and where to get them in Singapore.

1. Gyoza (Japan)

While Chinese dumplings are prepared with thicker skin, Japanese gyozas are made using a thinner dumpling wrapper and finely chopped filling. Once wrapped, these gyozas are pan-fried to create a delicious crispy skin. The result is a crisp exterior, with a juicy and tender interior. While gyozas are traditionally filled with a medley of minced pork, cabbage, and shiitake mushrooms, various Japanese joints have begun offering unconventional gyoza flavours, such as uni (sea urchin), cheese, and red King crab.
 
Where: At Gyoza-Ya, these Japanese parcels are the main course. Head down and indulge in a wide selection of gyozas, from the classic pork-and-cabbage combination to unique fillings including octopus and truffle.

2. Samosa (India)

This popular Indian street snack comprises a thin pastry-like crust filled with savoury spiced potatoes and peas. While dumplings are typically folded in a half-moon shape, samosas are shaped into a triangle. Once shaped, these parcels are then deep-fried or baked until golden brown, adding crunch to each bite.  
 
Where: For a taste of samosa, there is no better place to visit than the House of Samosas. Look forward to a wide selection of flavours, from classic potatoes to contemporary flavours such as grilled cheese, chow mein and French silk pie. The latter is a sweet samosa filled with bittersweet chocolate ganache and wrapped in a thin pastry.

3. Momo (Tibet)

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Above Roshan Dhimal/Unsplash

While momo originates from Tibet, this dish is also hugely popular in Nepal and India. These dumplings are round and typically filled with tender chicken, coriander, ginger and Nepali spice. Various methods of cooking these dumplings are also used, including frying, steaming and boiling. They are often served with a tomato-based spicy dipping sauce to further elevate their flavour. Taste-wise, these dumplings are fragrant and juicy on the inside, with a hint of spice from the ginger that offsets the richness of the overall dish.

Where: Head to Everest Kitchen and savour authentic momos. At this Nepalese restaurant, its momos are filled with minced meat and South Asian spices. The filling is generously wrapped in a thin skin and steamed. Cut the richness of the dumplings with a serving of achar (South Asian pickle).

Everest Kitchen, 55 Chander Road, S(219550), +65 6957 2397

4. Mandu (Korean)

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Above Shiv Singh/Unsplash

Loved by many, these Korean dumplings are filled with a mixture of juicy meat and vegetables, and then wrapped in thin skin. These assembled dumplings can be boiled, deep-fried, pan-fried, steamed, or baked. Similar to Chinese jiaozi, they have a mild yet juicy flavour with various textures within each bite. One of the more popular fillings is the kimchi tofu and pork mandu. These dumplings are made with fermented kimchi, which gives the dish a savoury kick.

Where: For a taste of this delectable treat, head to Three Meals a Day for its goon mandu (deep-fried mandu) savour tender pork filling wrapped in a thin skin before deep frying till beautifully golden. Taste-wise, these mandus are crisp on the outside while warm and juicy on the inside. Accompany these pockets of happiness with fragrant kimchi. 

Don't miss: 5 Best Korean Fried Chicken Joints in Singapore

5. Xiao Long Bao (China)

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Above Shardar Tarikul Islam/Unsplash

Unfamiliar to many, these soup dumplings originated in Shanghai and feature tender pork fillings and aspic, which turns into a richly flavoured broth once steamed. Rather than being folded in half, these dumplings are pinched at the top. These umami-filled dumplings are typically eaten with vinegar and thinly sliced ginger to cut the richness of the dish.
 
Where: Savour these soup dumplings at Din Tai Fung. Here, diners can choose between various xiao long bao flavours, including pork, truffle and pork, and angled gourd and shrimp. These dumplings are folded by hand and paired with aromatic ginger and green onions.

Din Tai Fung (Paragon)
Chinese   |   $   |  

290 Orchard Road, #B1-03 Paragon Shopping Centre, Singapore 238859

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6. Empanadas (Spain)

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Above WOM Creative Studio Verona/Unsplash

Differing from traditional dumplings, which are usually steamed or pan fried, empanadas are typically baked or deep-fried to achieve a golden outer layer. Similar to a curry puff, these crescent-shaped dumplings consist of a flaky crust filled with a mixture of warmly-spiced meat such as beef, chicken and fish. While the origin of these decadent meat pockets is unknown, they are thought to have originated in Galicia, a region in northwest Spain.
 
Where: Visit Bochinche for a taste of authentic empanadas. Here, choose from an array of flavours, including chicken, provolone cheese, and smoked sweet corn. Opt for its Carne, which consists of buttery dough filled with hand-cut beef, juicy grilled capsicum, eggs, confit onion and Gordal olives.

In case you missed it: A Taste of Home: Chef Carlos Montobbio on His Favourite Dining Places in Spain

Bochinche
Argentine   |   $ $ $   |  

27 Club Street, S(069413)

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7. Pierogi (Poland)

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Above Karolina Kołodziejczak/Unsplash

Hailing from Europe, pierogis are made from unleavened dough and filled with a savoury or sweet filling such as potato, minced meat, cheese, and fruit. They are then boiled in salted water before pan-fried in butter and onions for a fragrant and crispy skin. Savoury pierogis are served with sour cream, while sweet pierogis are sugared and accompanied with melted butter or cream.
 
Where: Indulge in savoury pierogis at Dumpling Darlings. Its fried pierogis consist of a mixture of smoked bacon, truffle potato, caramelised onion, cheddar and Sriracha crema, wrapped in a thin skin before boiled and fried to a crisp. Each bite features a wonderful medley of flavours and textures, balanced with its mild skin.

Dumpling Darlings (multiple locations), 44 Amoy Street, S(069870), +65 8223 9249

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