This summer I was on a dumpling phase where I’ve eaten at various restaurants that serve various dumplings.
One year, the people’s ears were frostbitten and he took a piece of dough skin and filled it with mutton, chili and medicinal herbs, wrapped it up and boiled it. This popular winter concoction helped promote blood flow to warm the body.
Today there are varieties of dumplings:
Korea – Mandoo
Italy – Ravioli
Poland – Pierogi
Spain, Portugal, South and Central America – Empanada
India – Samosa
Japan – Gyoza
Turkey – Manti
Tibet/Nepal – Momo
Below are images of the various dumplings I have had within the last two years. I definitely all kinds, but unfortunately no pictures were taken.
Below is a recent dumpling recipe (Thank you Tasty Japan) I made for Mother’s Day back in May that was creative and very budget friendly.