Pierogi sauce sour cream

Banku and kenkey are defined as dumplings in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal. Banku is pierogi sauce sour cream and requires continuous kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves.

Tihlo—prepared from roasted barley flour—originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and spreading further south. Souskluitjies, melkkos, and dombolo are dumplings found in South Africa. Empanadas, whose stuffing, manufacture and types are numerous and varied, differ from traditional dumplings in that they are deep fried, steamed, or oven baked, and excess dough is not cut off. In Barbados, dumplings differ from those in other Caribbean islands in that they are slightly sweetened. The dumplings may either be of the flour or cornmeal variety. The dough is flavoured with spices, cinnamon and nutmeg. Dumplings are often added with Bajan soup where they are boiled.

Pastéis, thin dough that can be stuffed with a variety of fillings, such as condimented ground beef, chicken, shrimp, mixed vegetables, cheese, or even sweets, then fried or baked. All dumplings can vary of its original form with optional additions like olives, onions or spices. They are commonly served in parties. Dumplings are either pan fried using a simple recipe including all-purpose flour, water, and salt made into a thick dough before frying on a pan until golden brown, or boiled in a soup.

The fried version is usually served with breakfast codfish as a side. In Chile, there are pantrucas, a type of flat, elongated irregular dumplings flavoured with fresh parsley and served in soup. In Chiloé, a Chilean southern archipelago, one of the American regions potato is native from, traditional meal are “chapalele”, “milcao”, “chuchoca”, “chuhuañe” and “vaeme”. In Haiti, doumbrey are elongated flour dumplings. They are made with flour and water, rolled, and boiled in water before being added to soups and stews.

Dumplings come in three forms in Jamaica, fried, boiled, and roasted. All are made with flour, white or wheat, and the white-floured dumplings are often mixed with a bit of cornmeal. They are all seasoned with cumin, aji, raisins, peanuts, olives and sliced or chopped hard boiled eggs. After stuffing a ball is formed, rolled over flour and deep fried in hot oil. In Puerto Rico, dumplings are made of grated tubers such as yuca and malanga with added calabaza, unripe bananas and plantains mixed with flour.

These dumplings are a traditional part of Puerto Rican-style pigeon pea soup. Alcapurria is a popular fried street dumpling that resembles kibbeh. The dough is made from yautía, green banana, and lard and stuffed with meat. The pastel, a dumpling made from a masa of grated root vegetables, squash, plantains, and unripe bananas, is greatly beloved here, especially around Christmas. The Puerto Rican variety has a tender, slightly wet consistency. Pupusas, a thick griddle cake or flatbread from El Salvador and Honduras, made with cornmeal or rice flour, similar to the Venezuelan and Colombian arepa.

In the city of El Callao, domplines are fried and made from wheat. Usually filled with curry chicken and cheese. There are usually present in the carnivals of Calypso de El Callao. Central Asian and Chinese Islamic cuisine.

Chuchvara is a very small boiled dumpling typical of Uzbek and Tajik cuisine. Made of unleavened dough squares filled with meat, it is similar to the Russian pelmeni and the Chinese wonton, but in observance of the Islamic dietary rules, the meat filling is without pork. Chuchvara can be served in a clear soup or on their own, with vinegar or sauce based on finely chopped greens, tomatoes and hot peppers. There is no unifying word for dumplings in Chinese. Chinese dumpling, which generally consists of minced meat and finely chopped vegetables wrapped into a piece of dough skin. The shape is likened to that of a human ear.

In China dumplings usually refers to boiled dumplings. The skin can be either thin and elastic or thicker. There is even a statement that the skin of a dumpling determines the quality of the dumpling. Jiaozi are served in Chinese families at different times of the year. In ancient times, Jiaozi were not very common and were treated as a luxurious food for the common people.