Weekly Roundup: Dumplings in Demand
From Italian gnocchi to Portuguese pierogies, few foods are as widely embraced as the dumpling. Turkey serves their dumplings (known as manti
) with a creamy yogurt dip, while China dishes out their sweet and savory dumplings with a variety of vinegar, soy, and chili-based sauces. Celebrate this stuffed food’s versatility with a roundup dedicated to all things dumplings.
- Dash of East‘s Lemon Blueberry Pierogi with Spiced Sour Cream fill traditional Portuguese half-moon dumplings with blueberries and lemon zest (pictured above).
- Kurryleaves gives exotic dessert dumplings a try with her Gulab Jamun (deep-fried milk powder and yogurt served in a pool of cardamom and saffron-flavored sugar syrup).
- Gnocchi are traditionally made with potatoes, but Dishing the Divine puts a cheesy change on her recipe making them them with flour and ricotta. She boils and fries her Ricotta Gnocchi leaving them pillowy on the inside and crunchy on the outside.
- Smoky Wok simplifies the once intimidating Chinese Red Bean Steamed Buns so that you can make this sweet component of dim sum from your own kitchen.
- Each tiny pyramid-shaped dumpling in What You Give Away You Keep‘s Turkish Manti Dumplings are stuffed with spiced ground lamb and topped with a garlic yogurt sauce.
- For comfort food from sown south, try The Cooking Bride’s Mamaw’s Chicken and Dumplings.
- A sugar cube is stuffed inside a whole apricot wrapped in a potato dumpling in Cooking Weekend‘s version of Austrian Apricot Dumplings.