They are boiled in a gravy of bouillon, milk and water and served covered with grated cheese. Young woman with a cooking pot filled with oliebollen (Aelbert Cuyp, ca. The filling is made with a combination of cream cheese, crab meat or imitation crab meat, scallions or onion, garlic, and other flavorings. The original recipe, the so-called khevsuruli, consisted of only minced meat (lamb or beef and pork mixed), onions, chili pepper, salt, and cumin. They are very similar to the Norwegian raspeball, Lithuanian Cepelinai and German Kle.. Kroppkakor are served with butter (melted), lingon-jam or heavy cream. Preparation. pirok, IPA: [prok] (), singular) is the diminutive form of Russian pirog, which means a full-sized pie. In addition to accompanying the Chinese diaspora, a variation of shumai also appears in Japan as (, shmai) and various southeast Asian countries. Historically, the most popular siopao buns in Manila were the ones made by restaurateur Ma Description. Cha siu refers to the pork filling; the word bao means The filling is made with a combination of cream cheese, crab meat or imitation crab meat, scallions or onion, garlic, and other flavorings. Gnocchi (/ n (j) k i / N(Y)OK-ee, US also / n (j) o k i, n (j) k i / N(Y)OH-kee, N(Y)AW-, Italian: ; singular gnocco) are a varied family of dumpling in Italian cuisine. It is different from the method of making mochi, which is made after steaming glutinous rice. The English word "pierogi" comes from Polish pierogi [prgi], which is the plural form of pierg, a generic term for filled dumplings.It derives from Old East Slavic (pir) and further from Proto-Slavic *pir, "feast". Dango is usually finished round shaped, three to five dango are often served on a skewer (skewered dango pieces called kushi-dango ()). Schupfnudel (German; plural Schupfnudeln), also called Fingernudel (finger noodle), is a type of dumpling or thick noodle in southern German and Austrian cuisine. It is possible that this Tibetan word is borrowed from the Chinese term momo (), a name traditionally used in northwestern Chinese dialects for bread. The wrapping can either be discarded prior to eating or used as a plate. Gnocchi (/ n (j) k i / N(Y)OK-ee, US also / n (j) o k i, n (j) k i / N(Y)OH-kee, N(Y)AW-, Italian: ; singular gnocco) are a varied family of dumpling in Italian cuisine. This is a list of notable dumplings.Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources) wrapped around a filling, or of dough with no filling. Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuisines.In the tenth century, when the city cabbage head; 1 and half lb / 600 g ground meat, pork or pork-beef mixture; 1 cup rice; small onion; 2 cloves of garlic; 3-4 tablespoons chopped parsley They are served as a type of dim sum during yum cha and are sometimes sold in Chinese bakeries. Chicken and dumplings is a soup that consists of a chicken cooked in water, with the resulting chicken broth being used to cook the dumplings by boiling. They are made from Sptzle dough with pieces of dried meat, such as air-dried beef (Bndner Fleisch) and/or Salsiz, and rolled in a chard leaf. Zongzi ([ts.ts]; Chinese: ), rouzong (Chinese: ; Peh-e-j: bah-chng) or simply zong (Cantonese Jyutping: zung2) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves (generally of the species Indocalamus tessellatus), or sometimes with reed or other large flat leaves. Pasteles (Spanish pronunciation: ; singular pastel), also pastelles in the English-speaking Caribbean, are a traditional dish in several Latin American and Caribbean countries. As can be seen in dishes from Shaanxi cuisine like roujiamo and paomo. Momo Varieties. Capuns is a traditional food from the canton of Graubnden in Switzerland, predominantly made in the eastern part. The filling has savory ingredients, most often minced meat, fish or cheese, and is served as an entre, main course, or side dish.. Pirozhki are not to be confused with the Polish pierogi (a cognate term), which are called varenyky in Ukrainian and Russian. Ingredients. It was popularized by a Chinese immigrant in Melbourne who originally came from Guangdong, William Chen Wing Young, the father of Australian celebrity chef, author and TV personality Elizabeth Chong. The fillings of khinkali vary with the area. Siopao is derived from the baozi, introduced by Hokkien Chinese immigrants to the Philippines during the Spanish colonial period.The name is derived from Philippine Hokkien sio-pau (simplified Chinese: ; traditional Chinese: ; Peh-e-j: Sio-pau; lit. The potato was first domesticated by the Andean civilizations in the region of modern-day southern Peru and extreme northwestern Bolivia A rissole (from Latin russeolus, meaning reddish, via French in which "rissoler" means "to redden") is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried. They are served as a type of dim sum during yum cha and are sometimes sold in Chinese bakeries. Dim sum (traditional Chinese: ; simplified Chinese: ; pinyin: dinxn; Cantonese Yale: dm sm) is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch. They are made from Sptzle dough with pieces of dried meat, such as air-dried beef (Bndner Fleisch) and/or Salsiz, and rolled in a chard leaf. The English word "pierogi" comes from Polish pierogi [prgi], which is the plural form of pierg, a generic term for filled dumplings.It derives from Old East Slavic (pir) and further from Proto-Slavic *pir, "feast". cabbage head; 1 and half lb / 600 g ground meat, pork or pork-beef mixture; 1 cup rice; small onion; 2 cloves of garlic; 3-4 tablespoons chopped parsley The filling is made with a combination of cream cheese, crab meat or imitation crab meat, scallions or onion, garlic, and other flavorings. Preparation. Historically, the most popular siopao buns in Manila were the ones made by restaurateur Ma In addition to accompanying the Chinese diaspora, a variation of shumai also appears in Japan as (, shmai) and various southeast Asian countries. An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and Iberian-influenced cultures around the world.The name comes from the Spanish empanar (to bread, i.e., to coat with bread), and translates as 'breaded', that is, wrapped or coated in bread. It is different from the method of making mochi, which is made after steaming glutinous rice. Siopao is derived from the baozi, introduced by Hokkien Chinese immigrants to the Philippines during the Spanish colonial period.The name is derived from Philippine Hokkien sio-pau (simplified Chinese: ; traditional Chinese: ; Peh-e-j: Sio-pau; lit. The dough can be based on bread, flour or potatoes, and may be filled with meat, fish, cheese, vegetables, fruits or sweets.Dumplings may be prepared using a variety of methods, Momo Varieties. Cha siu refers to the pork filling; the word bao means The stress in pirozhki is on the last syllable: [prki]. Pasteles (Spanish pronunciation: ; singular pastel), also pastelles in the English-speaking Caribbean, are a traditional dish in several Latin American and Caribbean countries. They are usually made from rye or wheat flour and egg. Char siu bao (simplified Chinese: ; traditional Chinese: ; pinyin: chsho bo; Cantonese Yale: ch su bau) is a Cantonese barbecue-pork-filled baozi (bun). Kroppkaka (plural "kroppkakor") is a traditional Swedish boiled potato-dumplings, most commonly filled with onions and meat . Potatoes, wheat flour, onion, salt and minced meat/pork are common ingredients in kroppkaka. A dumplingin this contextis a biscuit dough, which is a mixture of flour, shortening, and liquid (water, milk, buttermilk, or chicken stock). The fillings of khinkali vary with the area. It was popularized by a Chinese immigrant in Melbourne who originally came from Guangdong, William Chen Wing Young, the father of Australian celebrity chef, author and TV personality Elizabeth Chong. In China, there are several different folk stories explaining the origin of jiaozi and its name.. They are boiled in a gravy of bouillon, milk and water and served covered with grated cheese. Shumai (simplified Chinese: ; traditional Chinese: ; pinyin: shomi; Cantonese Yale: su-mai; Peh-e-j: sio-mi) is a type of traditional Chinese dumpling.In Cantonese cuisine, it is usually served as a dim sum snack. Dango [citation needed] is a Japanese dumpling made from rice flour mixed with uruchi rice flour and glutinous rice flour. A rissole (from Latin russeolus, meaning reddish, via French in which "rissoler" means "to redden") is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried. Gnocchi (/ n (j) k i / N(Y)OK-ee, US also / n (j) o k i, n (j) k i / N(Y)OH-kee, N(Y)AW-, Italian: ; singular gnocco) are a varied family of dumpling in Italian cuisine. It is similar to the Central European kopytka.They take various forms and can be referred to with a variety of names in different regions. The potato was first domesticated by the Andean civilizations in the region of modern-day southern Peru and extreme northwestern Bolivia Char siu bao (simplified Chinese: ; traditional Chinese: ; pinyin: chsho bo; Cantonese Yale: ch su bau) is a Cantonese barbecue-pork-filled baozi (bun). A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. 'hot bun'). The word mo () itself means food related to flour. Capuns is a traditional food from the canton of Graubnden in Switzerland, predominantly made in the eastern part. Cha siu refers to the pork filling; the word bao means Terminology. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the 'hot bun'). Terminology. In China, there are several different folk stories explaining the origin of jiaozi and its name.. Modak (Marathi: ; Japanese: ; Thai: or ; Malaysian: Kuih modak; Indonesian: Kue modak; Burmese: ), also referred to as Koukattai in Tamil, is an Indian sweet dumpling dish popular in many Indian states and cultures. They are very similar to the Norwegian raspeball, Lithuanian Cepelinai and German Kle.. Kroppkakor are served with butter (melted), lingon-jam or heavy cream. An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and Iberian-influenced cultures around the world.The name comes from the Spanish empanar (to bread, i.e., to coat with bread), and translates as 'breaded', that is, wrapped or coated in bread. Jiaozi were originally referred to as "tender ears" (Chinese: ; pinyin: jiao'er) because they were used to Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuisines.In the tenth century, when the city Polish cuisine in the Middle Ages was based on dishes made of agricultural produce and cereal crops (millet, rye, wheat), meats of wild and farm animals, fruits, forest berries and game, honey, herbs and local spices.It was known above all for abundant use of salt from Wieliczka and permanent presence of groats ().A high calorific value of dishes and drinking beer or mead as a Terminology. They are usually made from rye or wheat flour and egg. Modak (Marathi: ; Japanese: ; Thai: or ; Malaysian: Kuih modak; Indonesian: Kue modak; Burmese: ), also referred to as Koukattai in Tamil, is an Indian sweet dumpling dish popular in many Indian states and cultures. They are usually made from rye or wheat flour and egg. cabbage head; 1 and half lb / 600 g ground meat, pork or pork-beef mixture; 1 cup rice; small onion; 2 cloves of garlic; 3-4 tablespoons chopped parsley The buns are filled with barbecue-flavored cha siu pork. Description. A rissole (from Latin russeolus, meaning reddish, via French in which "rissoler" means "to redden") is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried. Historically, the most popular siopao buns in Manila were the ones made by restaurateur Ma They are boiled in a gravy of bouillon, milk and water and served covered with grated cheese. The filling has savory ingredients, most often minced meat, fish or cheese, and is served as an entre, main course, or side dish.. The stress in pirozhki is on the last syllable: [prki]. Variations From oliekoek to oliebol. Pirozhki are not to be confused with the Polish pierogi (a cognate term), which are called varenyky in Ukrainian and Russian. The potato is a starchy, tuberous crop.It is the world's fourth-largest food crop, following rice, wheat and corn. They are made from Sptzle dough with pieces of dried meat, such as air-dried beef (Bndner Fleisch) and/or Salsiz, and rolled in a chard leaf. The buns are filled with barbecue-flavored cha siu pork. Kreplach (from Yiddish: ) are small dumplings filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup, though they may also be served fried. Ingredients. It is similar to the Central European kopytka.They take various forms and can be referred to with a variety of names in different regions. The annual diet of an average global citizen in the first decade of the 21st century included about 33 kg (73 lb) of potato. Variations From oliekoek to oliebol. In Puerto Rico, the Dominican Republic, Venezuela, Panama, Trinidad and Tobago, and the Caribbean coast of Colombia, the dish looks like a tamal.In Hawaii, they are called pateles in a phonetic Modak (Marathi: ; Japanese: ; Thai: or ; Malaysian: Kuih modak; Indonesian: Kue modak; Burmese: ), also referred to as Koukattai in Tamil, is an Indian sweet dumpling dish popular in many Indian states and cultures. A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. The earliest discovered recipe of oliekoecken ("oil cookies", the direct precursor of the oliebol) came from the 1667 Dutch book De verstandige kock "The sensible cook". The dumpling is then shaped by either folding the wrapper over into a triangle, by creating a four-pointed star, by gathering it up into a flower or purse shape, or by This is a list of notable dumplings.Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources) wrapped around a filling, or of dough with no filling. A small amount of the filling is wrapped in each wonton wrapper. Kreplach (from Yiddish: ) are small dumplings filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup, though they may also be served fried. A small amount of the filling is wrapped in each wonton wrapper. The name derives from The stress in pirozhki is on the last syllable: [prki]. The dumpling is then shaped by either folding the wrapper over into a triangle, by creating a four-pointed star, by gathering it up into a flower or purse shape, or by Char siu bao (simplified Chinese: ; traditional Chinese: ; pinyin: chsho bo; Cantonese Yale: ch su bau) is a Cantonese barbecue-pork-filled baozi (bun). Traditionally, jiaozi were thought to be invented during the era of the Eastern Han (AD 25220) by Zhang Zhongjing who was a great practitioner of traditional Chinese medicine. Traditionally, jiaozi were thought to be invented during the era of the Eastern Han (AD 25220) by Zhang Zhongjing who was a great practitioner of traditional Chinese medicine. The dumplings are either rolled out flat, dropped, or formed into a ball. This is a list of notable dumplings.Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources) wrapped around a filling, or of dough with no filling. The dough can be based on bread, flour or potatoes, and may be filled with meat, fish, cheese, vegetables, fruits or sweets.Dumplings may be prepared using a variety of methods, It was popularized by a Chinese immigrant in Melbourne who originally came from Guangdong, William Chen Wing Young, the father of Australian celebrity chef, author and TV personality Elizabeth Chong. Kroppkaka (plural "kroppkakor") is a traditional Swedish boiled potato-dumplings, most commonly filled with onions and meat . Zongzi ([ts.ts]; Chinese: ), rouzong (Chinese: ; Peh-e-j: bah-chng) or simply zong (Cantonese Jyutping: zung2) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves (generally of the species Indocalamus tessellatus), or sometimes with reed or other large flat leaves. The name derives from The filling has savory ingredients, most often minced meat, fish or cheese, and is served as an entre, main course, or side dish.. It is possible that this Tibetan word is borrowed from the Chinese term momo (), a name traditionally used in northwestern Chinese dialects for bread. Dim sum (traditional Chinese: ; simplified Chinese: ; pinyin: dinxn; Cantonese Yale: dm sm) is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch. It is different from the method of making mochi, which is made after steaming glutinous rice. The potato was first domesticated by the Andean civilizations in the region of modern-day southern Peru and extreme northwestern Bolivia Polish cuisine in the Middle Ages was based on dishes made of agricultural produce and cereal crops (millet, rye, wheat), meats of wild and farm animals, fruits, forest berries and game, honey, herbs and local spices.It was known above all for abundant use of salt from Wieliczka and permanent presence of groats ().A high calorific value of dishes and drinking beer or mead as a In China, there are several different folk stories explaining the origin of jiaozi and its name.. Description. Agnolotti (pronounced [aoltti]; Piedmontese: agnolt [alt]) is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over a filling of roasted meat or vegetables. Preparation. A dim sim is a Chinese-inspired meat and vegetable dumpling-style snack food, popular in Australia and to a lesser extent in New Zealand. Potatoes, wheat flour, onion, salt and minced meat/pork are common ingredients in kroppkaka. They are made of small lumps of dough most traditionally composed of a simple combination of wheat flour, egg, salt, and potato. The potato is a starchy, tuberous crop.It is the world's fourth-largest food crop, following rice, wheat and corn. The dumpling is then shaped by either folding the wrapper over into a triangle, by creating a four-pointed star, by gathering it up into a flower or purse shape, or by A dim sim is a Chinese-inspired meat and vegetable dumpling-style snack food, popular in Australia and to a lesser extent in New Zealand. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the In addition to accompanying the Chinese diaspora, a variation of shumai also appears in Japan as (, shmai) and various southeast Asian countries. Momo Varieties. They are made by folding dough In Puerto Rico, the Dominican Republic, Venezuela, Panama, Trinidad and Tobago, and the Caribbean coast of Colombia, the dish looks like a tamal.In Hawaii, they are called pateles in a phonetic An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and Iberian-influenced cultures around the world.The name comes from the Spanish empanar (to bread, i.e., to coat with bread), and translates as 'breaded', that is, wrapped or coated in bread. The earliest discovered recipe of oliekoecken ("oil cookies", the direct precursor of the oliebol) came from the 1667 Dutch book De verstandige kock "The sensible cook". Dango is usually finished round shaped, three to five dango are often served on a skewer (skewered dango pieces called kushi-dango ()). Pirozhok (Russian: , tr. The original recipe, the so-called khevsuruli, consisted of only minced meat (lamb or beef and pork mixed), onions, chili pepper, salt, and cumin. Pirozhki are not to be confused with the Polish pierogi (a cognate term), which are called varenyky in Ukrainian and Russian. Schupfnudel (German; plural Schupfnudeln), also called Fingernudel (finger noodle), is a type of dumpling or thick noodle in southern German and Austrian cuisine. Siopao is derived from the baozi, introduced by Hokkien Chinese immigrants to the Philippines during the Spanish colonial period.The name is derived from Philippine Hokkien sio-pau (simplified Chinese: ; traditional Chinese: ; Peh-e-j: Sio-pau; lit. Pirozhok (Russian: , tr. Young woman with a cooking pot filled with oliebollen (Aelbert Cuyp, ca. The word mo () itself means food related to flour. Jiaozi were originally referred to as "tender ears" (Chinese: ; pinyin: jiao'er) because they were used to Pasteles (Spanish pronunciation: ; singular pastel), also pastelles in the English-speaking Caribbean, are a traditional dish in several Latin American and Caribbean countries. It is possible that this Tibetan word is borrowed from the Chinese term momo (), a name traditionally used in northwestern Chinese dialects for bread. A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. The annual diet of an average global citizen in the first decade of the 21st century included about 33 kg (73 lb) of potato. Dango is usually finished round shaped, three to five dango are often served on a skewer (skewered dango pieces called kushi-dango ()). Shumai (simplified Chinese: ; traditional Chinese: ; pinyin: shomi; Cantonese Yale: su-mai; Peh-e-j: sio-mi) is a type of traditional Chinese dumpling.In Cantonese cuisine, it is usually served as a dim sum snack. The dumplings are either rolled out flat, dropped, or formed into a ball. Kroppkaka (plural "kroppkakor") is a traditional Swedish boiled potato-dumplings, most commonly filled with onions and meat . Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the The fillings of khinkali vary with the area. Chicken and dumplings is a soup that consists of a chicken cooked in water, with the resulting chicken broth being used to cook the dumplings by boiling. The dumplings are either rolled out flat, dropped, or formed into a ball. Chicken and dumplings is a soup that consists of a chicken cooked in water, with the resulting chicken broth being used to cook the dumplings by boiling. Dango [citation needed] is a Japanese dumpling made from rice flour mixed with uruchi rice flour and glutinous rice flour. Agnolotti (pronounced [aoltti]; Piedmontese: agnolt [alt]) is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over a filling of roasted meat or vegetables. Jiaozi were originally referred to as "tender ears" (Chinese: ; pinyin: jiao'er) because they were used to The buns are filled with barbecue-flavored cha siu pork. They are made of small lumps of dough most traditionally composed of a simple combination of wheat flour, egg, salt, and potato. The wrapping can either be discarded prior to eating or used as a plate. They are very similar to the Norwegian raspeball, Lithuanian Cepelinai and German Kle.. Kroppkakor are served with butter (melted), lingon-jam or heavy cream. The original recipe, the so-called khevsuruli, consisted of only minced meat (lamb or beef and pork mixed), onions, chili pepper, salt, and cumin. Dango [citation needed] is a Japanese dumpling made from rice flour mixed with uruchi rice flour and glutinous rice flour. Dim sum (traditional Chinese: ; simplified Chinese: ; pinyin: dinxn; Cantonese Yale: dm sm) is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch. 'hot bun'). Momo is the colloquial form of the Tibetan word "mog mog". Polish cuisine in the Middle Ages was based on dishes made of agricultural produce and cereal crops (millet, rye, wheat), meats of wild and farm animals, fruits, forest berries and game, honey, herbs and local spices.It was known above all for abundant use of salt from Wieliczka and permanent presence of groats ().A high calorific value of dishes and drinking beer or mead as a A dumplingin this contextis a biscuit dough, which is a mixture of flour, shortening, and liquid (water, milk, buttermilk, or chicken stock). They are made by folding dough It is similar to the Central European kopytka.They take various forms and can be referred to with a variety of names in different regions. Traditionally, jiaozi were thought to be invented during the era of the Eastern Han (AD 25220) by Zhang Zhongjing who was a great practitioner of traditional Chinese medicine. Pirozhok (Russian: , tr. Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuisines.In the tenth century, when the city Agnolotti (pronounced [aoltti]; Piedmontese: agnolt [alt]) is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over a filling of roasted meat or vegetables. As can be seen in dishes from Shaanxi cuisine like roujiamo and paomo. Momo is the colloquial form of the Tibetan word "mog mog". Variations From oliekoek to oliebol. Kreplach (from Yiddish: ) are small dumplings filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup, though they may also be served fried. They are made of small lumps of dough most traditionally composed of a simple combination of wheat flour, egg, salt, and potato. The word mo () itself means food related to flour. The wrapping can either be discarded prior to eating or used as a plate. A dumplingin this contextis a biscuit dough, which is a mixture of flour, shortening, and liquid (water, milk, buttermilk, or chicken stock). Potatoes, wheat flour, onion, salt and minced meat/pork are common ingredients in kroppkaka. pirok, IPA: [prok] (), singular) is the diminutive form of Russian pirog, which means a full-sized pie. A small amount of the filling is wrapped in each wonton wrapper. Young woman with a cooking pot filled with oliebollen (Aelbert Cuyp, ca. Zongzi ([ts.ts]; Chinese: ), rouzong (Chinese: ; Peh-e-j: bah-chng) or simply zong (Cantonese Jyutping: zung2) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves (generally of the species Indocalamus tessellatus), or sometimes with reed or other large flat leaves. The annual diet of an average global citizen in the first decade of the 21st century included about 33 kg (73 lb) of potato. Ingredients. A dim sim is a Chinese-inspired meat and vegetable dumpling-style snack food, popular in Australia and to a lesser extent in New Zealand. The dough can be based on bread, flour or potatoes, and may be filled with meat, fish, cheese, vegetables, fruits or sweets.Dumplings may be prepared using a variety of methods, Shumai (simplified Chinese: ; traditional Chinese: ; pinyin: shomi; Cantonese Yale: su-mai; Peh-e-j: sio-mi) is a type of traditional Chinese dumpling.In Cantonese cuisine, it is usually served as a dim sum snack. As can be seen in dishes from Shaanxi cuisine like roujiamo and paomo. The name derives from They are served as a type of dim sum during yum cha and are sometimes sold in Chinese bakeries. The potato is a starchy, tuberous crop.It is the world's fourth-largest food crop, following rice, wheat and corn. The English word "pierogi" comes from Polish pierogi [prgi], which is the plural form of pierg, a generic term for filled dumplings.It derives from Old East Slavic (pir) and further from Proto-Slavic *pir, "feast". The earliest discovered recipe of oliekoecken ("oil cookies", the direct precursor of the oliebol) came from the 1667 Dutch book De verstandige kock "The sensible cook". pirok, IPA: [prok] (), singular) is the diminutive form of Russian pirog, which means a full-sized pie. They are made by folding dough In Puerto Rico, the Dominican Republic, Venezuela, Panama, Trinidad and Tobago, and the Caribbean coast of Colombia, the dish looks like a tamal.In Hawaii, they are called pateles in a phonetic Momo is the colloquial form of the Tibetan word "mog mog". Capuns is a traditional food from the canton of Graubnden in Switzerland, predominantly made in the eastern part. Schupfnudel (German; plural Schupfnudeln), also called Fingernudel (finger noodle), is a type of dumpling or thick noodle in southern German and Austrian cuisine.
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