This summer I was on a dumpling phase where I’ve eaten at various restaurants that serve various dumplings.
Historically dumplings were developed during the Han Dynasty in China by Zhang Zhongjing. Zhongjing was considered the “Medicine Saint” in his village.
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.
Kung Fu Xiao Long Bao $6.95
Loofah Xiao Long Bao $7.95
Kung Fu Xiao Long Bao Chocolate Dumplings
Nan Xiang Xiao Long Bao – Steamed Pork Buns $5.25
Nan Xiang Xiao Long Bao – Steamed Vegetable Dumplings $4.50
Nan Xiang Xiao Long Bao Shanghai Shumai $2.95
Nan Xiang Xiao Long Bao – Steamed Crabmeat and Pork Buns $6.25
Shanghai Cafe Steamed Tiny Buns $4.95
Shanghai Cafe Steamed Tiny Buns with Crabmeat $6.95
Korean octopus dumplings and glutinous rice dumplings
David Burke Kitchen – BBQ Chicken Dumplings
Klimat Lounge – Polish Pierogi $11
Klimat Lounge – Sauerkraut & mushroom, Spinach Mixed Polish Pierogi $11
Manor Oktoberfest – Pierogies with sour cream $8
Mrs. P’s Pierogies $2.50 (on sale any supermarket)
Agozar Cuban Restaurant – Empanaditas $9
Momos – Himalayan Yak $7
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.
Tablespoons and Teaspoons 