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A Typology of Dumplings (2019)

borstell.github.io

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Re: A Typology of Dumplings (2019)

#12

Post by CoreDumpling »

Interesting to see where the zeros show up on the distance matrix (aside from the diagonal). The similarity between manti and shumai (siomay in the article) was quite a surprise:

https://en.wikipedia.org/wiki/Manti_(food)#/media/File:Ouzb%...

vs.

https://en.wikipedia.org/wiki/Shumai#/media/File:%E7%83%A7%E...

But that's also where I noticed both guotie and wonton were on the list, although guotie is basically a generic term for "potsticker." It's usually a fried jiaozi although sometimes a fried wonton is also called a guotie.

Re: A Typology of Dumplings (2019)

#14

Post by baby »

If you live in SF, you have the chance of tasting one of the best dumplings in the world: “dumpling specialist”.

I hate giving out this gem because it’s such a small place and it sucks when these places go popular. But holy shit this is next level.

Re: A Typology of Dumplings (2019)

#15

Post by 1propionyl »

> However, in the case of German Knödel and Czech knedlík, I decided to include both simply based on the fact that whereas the former was listed as potentially being served with a sweet filling, I did not observe this with the latter.

There are absolutely sweet Czech dumplings. Many kinds, usually with some sort of stone fruit (cherries, whole apricots, peaches, etc) but any kind of berry will do. They are also boiled, but they tend to have a different thinner dough that is farmer's/curd cheese and flour based, rather than being bready. They take a lot of practice to make well. If you're using smaller fruits like cherries or blueberries, they're near impossible to form without the trained hands of a Czech grandma.

Apricot ones are my favorite. You slice them in half, take out the pit, and dress them with grated/crumbled farmer's cheese, melted butter, and sugar.

Re: A Typology of Dumplings (2019)

#18

Post by dsdkglskd »

1propionyl wrote: post #15

> However, in the case of German Knödel and Czech knedlík, I decided to include both simply based on the fact that whereas the former was listed as potentially being served with a sweet filling, I did not observe this with the latter. There are absolutely sweet Czech dumplings. Many kinds, usually with some sort of stone fruit (cherries, whole apricots, peaches, etc) but any kind of berry will do. They are also boile…

Ahoj

1. What you call "farmer's cheese" is "tvaroh" which is called "quark" in English. It's not cheese, that would be gross.

2. Leaving the pit inside of the fruit that you wrap in a dumpling is sacrilegious. The fruit should be pitted!

Re: A Typology of Dumplings (2019)

#19

Post by nkurz »

wiremaus wrote: post #8
nkurz wrote: post #2

Since this is getting a few votes, I might as well ask the question that led me to this page: How do Belorussian Kalduny differ from Polish Pierogi, Ukranian Vareniki, and Russian Pelmeni?

To steal mercilessly from Wikipedia: The most important difference between pelmeni, varenyky, and pierogi is the thickness of the dough shell—in pelmeni and vareniki this is as thin as possible, and the proportion of filling to dough is usually higher. Pelmeni are never served with a sweet filling, which distinguishes them from vareniki and Polish pierogi, which sometimes are. Also, the fillings in pelmeni are usuall…

This seems like an accurate description. Unfortunately, these three are the ones I'm more familiar with, and I was hoping to understand how Kalduny compare to these. The Wikipedia article for them (https://en.wikipedia.org/wiki/Kalduny) basically says they are similar, but doesn't really get into the differences.
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