36 kinds of dumplings, the existence of which you never knew

1. Baoji

The first on our list. Incidentally, these dumplings are very fond of Dragon Warrior - the hero of the popular cartoon "Kung Fu Panda." As you may have guessed, this is a dish of Chinese cuisine.

Baoji is made from yeast dough for a couple. Toppings can be different. Used meat and vegetable ingredients: both together and separately. The most common filling - pork with cabbage. But sometimes put the stuffing of the other types of meat, tofu, mushrooms or pumpkin. The shape is usually round, with little tucks on top.

2. Boriki (boreki)

Boriki - a traditional dish kitchen with Kalmyk lamb meat.

The dough is kneaded for borikov from flour, water, eggs and salt is added. While it is insisted, start preparing the filling. Meat with knife chopped into small pieces, and does not scroll through a meat grinder. In minced meat add finely chopped bacon and onions, spices and herbs. So the dish turns out juicy and flavorful. The dough is rolled into round cakes, and in the center of each put stuffing. Boriki boiled in boiling salted water and served with butter.

3. Borucki

Borucki - Armenian dishes on thin pastry stuffed with lamb or minced beef. Its peculiarity lies in the fact that pre-fried minced meat, and then lay the dough into a tube. Their only sealed and placed in the bottom pan vertically. Until ready Borucki is not cooked, but slightly pripuskayut and fried. Dish served with herbs, vegetables or gravy based matsun (Armenian fermented milk drink), herbs and garlic.

4. Vareniki

Dumplings - a traditional Slavic dish, most often occurring in the Ukrainian cuisine.

The dough may be different. Dumplings on yogurt and eggs are obtained by tender and fluffy. To make the dish with vegetable, the dough is kneaded on the water and the flour, salt and finely rolled. As stuffing often use ground meat, potatoes, cabbage, mushrooms, cottage cheese or fruit. When a table in a bowl of dumplings often is put sour cream or butter.

5. Wonton

Wonton - a kind of ravioli in Chinese cuisine. They are usually served in soup, but sometimes fried. The stuffing is put not only pork but Syangu mushrooms, and even the young bamboo stalks. In the beef generously add ginger, garlic and pepper, so that the dish becomes quite spicy.

Wonton soup is particularly popular in the New Year, and it is believed that the noodles in it symbolizes longevity.

6. Godza (goza)

Godza - a Chinese dish that is so loved the Japanese, that began to consider their own. This kind of dumplings in Japan decided to fry.

In most cases, for the filling take pork with grated ginger, salt, pepper, garlic, onion and Chinese cabbage. But sometimes put seafood, vegetables or fruit. The dough is cut into small portions and rolled out into thin cakes. In the middle of each spread minced and fried in olive oil on one side. Then fill with water up to the middle, cover with a lid and wait for the water evaporated. When a table to put godza side up fried and seasoned with sesame soy sauce.

7. Gurza

Viper - a dish of Azerbaijani cuisine. Its name is due to the fact that the modeling in the dumplings leave a small hole and biting is emitted a sound like the hiss of a snake.

As generally used filling ground beef or mutton. The meat is mixed with a bow in equal proportions. Add salt, pepper and matsun or unsweetened yogurt - filling turns sour. Gurza served with butter, sour cream or vinegar.

8. Dumpling

Dumpling - a Singaporean family dumplings. They are made from thin dough stuffed with meat, vegetables or seafood.

There are special rules for cooking Dumpling, which can not be violated. For example, they must have a certain number of tucks test that is done manually bamboo stick. Prepare Dumpling in bamboo baskets for a couple. Form dumplings can be very different: round, oval... There are even dumplings in the form of ships, tulips and fish. The finished dish is served to the table along with the soy sauce and wine vinegar.

9. Deems (dyansin)

These Chinese dumplings closer to dessert than main course. Dim Sum is made from the finest rice dough, stuffed with fruits, vegetables or seafood and steamed. Form these dumplings can be any, it all depends on the cook fancy. Dim Sum is served at the table during the traditional Chinese tea. Translated from the Chinese their name means "heart touch" or "order for the heart."

10. dyushbara

Dyushbara - one of the most delicious dishes of the Azerbaijani cuisine. It is a spicy soup with dumplings.

Because very thin dough mold half size dumplings conventional. At first they are boiled in salt water, and then - in a meat or chicken broth. During the cooking time in dyushbara add a lot of spices, quartered onions and garlic.

11. Cava manti

Uighur meal. Kava - a pumpkin, which is used as a filling in equal shares with lamb.

Get Juicy stuffing, meat and fat cut by hand. Preparing this dish for a couple. In the tradition of the Uighur manti accepted to use with special spices "lazdzhanom" red pepper with vegetable oil or "cobra" of tomatoes, hot peppers and garlic.

12. Kimchi Mandu,

Kimchi-Mandu - Korean dumplings made of thin rice dough stuffed with minced beef or pork with tofu, onion, ginger and spicy Chinese cabbage. Sometimes minced mushrooms replaced. The shape of kimchi, mandu is very similar to the usual dumplings, only the edge at the Korean counterparts bent up. Cooked meal in salted water and usually served with soy sauce.

13. dumplings

Dumplings - Czech dish. But it can also be found in the Slovak, Austrian and Bavarian cuisine. Potato dumplings with meat or bacon - one of the most popular variants of this dish.

The dough is made from mashed potatoes with eggs and flour. Then roll the small cakes, in the center of which lay a teaspoon of meat toppings. Dumplings are rolled into balls and boil in salted water. The plate with the finished dish often add sour cream, greens, steamed vegetables or meat broth.

14. Kreplach

Kreplach - traditional Jewish holiday dish. These dumplings are practically no different from Siberia, is that they never add pork.

By tradition, the Jewish dumplings put cabbage or mashed potatoes. Sometimes dumpling rolled up in the form of eye, and sometimes give it a kind of triangle. Most often Kreplach cooked in chicken, at least - in the vegetable broth. Meals can also serve fried.

15. kroppkaka

Kroppkaka - Swedish dumplings. The dough they have enough fat. Make it from potatoes, flour, and egg yolks. The stuffing is put ham, bacon and fried onions. Product give a rounded shape and cook in salted water. Ready dumplings are served with lingonberry jam, butter and cream. This here is the contrast of flavors.

16. Kundyum

Kundyum - an ancient Russian dish. It is a kind of ravioli filled with mushrooms and cereals. There is a version that Kundyum appeared as a substitute on vegetable dumplings monastic table. But the very name of the dish of Turkish origin and means "wheat".

Dough Kundyum in particular. It is a combination of custard and extract the test and prepares for vegetable oil. Preparation Kundyum also quite unusual. First, they were baked in the oven, and then tantalized mushroom broth.

17. Kurz

Kurz - Dagestan dumplings. They are prepared with meat and vegetables, as well as the usual dumplings. Caucasian housewives often mixed different kinds of meat: use mutton, beef or chicken mince, to which is added salt, pepper and a little milk. But stuffed cabbage in Dagestan prefer onion and egg, with the bulk of this stuffing is onions.

18. manty

Manta - a special kind of ravioli from Central Asia. They are prepared on a pair of special "mantyshnitse" - kaskane. Manti dumplings are larger and feature an unusual form. Filling them is made from minced meat of lamb, beef or horse meat. Also, add the pieces of sheep fat and onions. Often manti stuffed with seasonal vegetables, such as carrots or pumpkin. Serve the dish with sour cream and fresh herbs.

19. Maultashen

Maultashen - German large dumplings. Their name roughly translates as "fool of God." There is a version that the monks from the monastery Maulbronn hid minced meat in spinach stuffing - because on Good Friday the meat is impossible.

Maultashen cooked in thick meat broth and it is served at the table. Usually this dish is seasoned sauce, greens, washed down with freshly brewed beer.

20. modaka

Modaka - original Indian cuisine, reminiscent khinkali, but only in form. Modaka dough made from rice flour and a filling put in coconut, palm sugar, cardamom and nuts. Prepare these sweet dumplings steamed or fried. Modaka served with melted butter.

21. Momo

Momo - dumplings of unleavened dough on Tibet. Stuffing is made from chicken, pork, goat or yak meat. Sometimes the filling is put more cheese and vegetables. Minced pepper, salt, add the garlic, coriander, cumin and onion and wrapped in dough. Next dish is boiled and served with national drinks.

22. Pigodi (POF-ce)

Pigodi - a Korean dish that is steamed. Pigodi originates from another national vanmandu Korean dish, whose name means "royal dumpling." It was from him and went to the big steam cakes.

Pigodi usually cooked with meat and cabbage. Sometimes cakes cut lengthwise in the middle and stuffed with lettuce, such as carrots in Korean.

23. Podkogylo

Under this strange name hides the Mari national dish - dumplings made from wheat dough. It rolled out thinly and cut into pieces in the form of crescents. In podkogylo put the stuffing of meat raw minced pork hare or badger strongly flavored meat and onions. Sometimes they stuffed pshonnoy or barley porridge, cottage cheese or potatoes. Molded dumplings put into boiling water and taken out as soon as they emerge.

24. Postures (buuzy)

Posture, or buuzy - traditional Buryat and Mongolian dish. Poses little like manta rays, but the stuffing is added to milk them. It gives the dish a large richness. Minced meat with onions wrapped in dough so that the hole at the top left. Boiled poses a couple of opening up to the precious broth poured. Are rather large open ravioli, which are normally eaten with the fingers.

25. Posikunchiki

Posikunchiki - Ural cuisine dish. In form they resemble dumplings, but are prepared on the basis of chebureks. There is a version that their name is derived from the word "pee" as pies at first bite may well sprinkle meat juice on your clothes.

The dough for pies kneaded unleavened. The stuffing is put finely chopped or minced meat of lamb, beef or pork. Stuffing wrapped in dough with a piece of butter. This is done in order to posikunchik was juicy. Edge pelmeshek zaschipyvayut carefully, so that the juice is not leaked during frying. Posikunchiki have taken hot dipping in kefir-garlic dressing or mustard sauce, vinegar and salt.

26. Ravioli

Ravioli - a dish of Italian cuisine. Usually less than traditional ravioli ravioli. Mold them from a pretty thin unleavened dough, giving a crescent shape, an ellipse or a square with a shaped edge at the edges. The filling can be meat, fish, vegetables or fruit. These dumplings either boiled or fried in oil. Fried ravioli served with soups and broths.

27. Siberian dumplings

Dumplings - traditional Siberian dish. Going into the taiga, Siberian sure to take a supply of diehard Siberian dumplings, which in a few minutes in boiling water turned into a lovely dinner.

For Siberian pelmeni Knead the dough, as long as it insists are preparing the filling. Experienced hostess usually use several kinds of minced meat. Earlier in the stuffing laid grated ice to cool the stuffing. Such method helps to keep the meat more succulent. Now just add salt and pepper to taste.

28. tortellini

Tortellini - Italian cuisine. It is made from unleavened dough and put the filling in the meat, cheese or vegetables. But you can meet and tortellini stuffed with chestnuts, mushrooms, berries and traditional dairy products ricotta. The corners of each small dumplings are combined and zaschipyvayut, giving it a kind of ring. Italian dumplings are served with various sauces with mushrooms, cream, white wine and cheese.

29. Turkish manti

Traditional East manti There are many variants. Classical Turkish manti differ from other types of extremely small size and traditionally steamed. To stick to such pelmeshek, you need a lot of patience and skill.

Test squares stuffed with minced beef or lamb with herbs. Manta obtained so small that a tablespoon is placed decent amount pelmeshek. Typically Turkish manta served with yogurt sauce, sweet pepper mint.

30. khinkali

Khinkali - the national dish of Georgian cuisine with meat filling. Minced meat is prepared in advance, so that the dough has dried up. Meat for stuffing seasoned with spices, add a lot of onions and garlic. Knead the dough from flour, salt and a little water, so that it becomes quite dense and hard. Traditionally Georgian mistress khinkali mold so that at the top to get a small tail of the test. Molded dumplings boiled in salted water.

Eat khinkali hand holding the tail, which is then discarded.

31. zeppelins

Dumplings - a traditional dish of the Lithuanian cuisine. It's a big potato zrazy with minced meat, bacon, vegetables, or even cheese. It calls it a meal in honor of the German airships First World, which are very similar to dumplings.

In a test using raw and boiled potatoes in equal proportions. Zeppelins stuffed with minced meat combined with vegetables. That is why they turn out very hearty and tasty. The finished dish is served with sour cream or a special sauce of roasted onions and cracklings. Zeppelins are so complicated in cooking, that their quality is judged on skill cook.

32. Jiaozuo

Jiaozuo - a kind of Chinese dumplings. The dough is yeast do not put, the filling - minced pork, plus cabbage. Other fillings are much rarer. Jiaozuo may have a different shape, but most often they are made with a longitudinal triangular tucks top. These dumplings are cooked steamed and served with the traditional soy sauce, minced garlic and vinegar.

The name itself means "a change of one another." Therefore, at the turn of the old and the new year, as well as between the autumn and winter it's time to have Jiaozuo.

33. Chumar (Chumar)

Chumarev - dish Mordovian and Tatar cuisine. It represents the dumplings in the broth.

To prepare Chumarev use wheat, pea, buckwheat and lentil flour. For the stuffing take salty bacon, cut into small pieces and wrap each in rolled dough circle. To Chumarev not stick to each other, they are sprinkled with flour. Sometimes the broth with dumplings add potatoes and carrots. In this case, first you need to boil the potatoes. Ready Chumarev served at the table with the broth and sour cream.

34. Chuchvara (chuchpara)

Chuchvara - Uzbek cuisine in the form of cooked products from unleavened dough stuffed with meat. Unlike dumplings chuchvara smaller. Another difference is that for the filling of the dishes never use ground pork. It considered ideal filling, when the meat and onions finely chopped with a knife, not mince.

The dough is typically rolled one large sheet and cut into squares. Then each of them put a lump of meat filling and fold the dough envelope by folding the corners to the center. Chuchvara almost always served in a seasoned broth.

35. Shao-mai

Another variety of Chinese dumplings - shao-mai. These nodules are of a dough which is hidden inside is juicy stuffing. Usually it consists of chopped pork, shrimp, shiitake mushrooms, green onions and ginger. Stuffing is wrapped in a thin wheat dough and steamed. When serving dish seasoned with Chinese rice wine, soy sauce, sesame oil and decorated with crab roe.

36. Yufah ash

Rounding out our list of the dumplings of the Crimean Tatars - yufah al. Crimean Tatar cuisine - this is one of the main attractions of the Crimea. Yufah el means "a little food." And its size this dish could easily compete with the Turkish tortellini. Each pelmeshek get the size of a fingernail, no more: in a tablespoon should be placed 6-7 tiny products. Yufah Al served with broth.