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.
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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.