A Typology of Dumplings (2019) • Hacker News Board

Re: A Typology of Dumplings (2019)

#21

Post by eru » Sat, Jul 11, 2020, 4:13 AM UTC

dhosek wrote: post #10

The article on knödel on wikipedia https://en.wikipedia.org/wiki/Knödel is a hot mess. I was curious to see a distinction between knedlik and knodel so I looked at this and, aside from its over-reliance on German terminology, it seems to contradict itself internally. I grew up with English terms for the dumplings that I ate, which were primarily plum dumplings (very rarely with other fruit) and bread dumplings. In my…

In German, Knödel can be both a generic term for some class of dumplings or mean something more specific. There are regional differences and a lot of context.

Lots of dumplings also have multiple names in different regions.

One of my favourite names is Dampfnudeln. https://en.wikipedia.org/wiki/Dampfnudel The names means steam(ed) noodles, but they are a kind of dumpling.

Re: A Typology of Dumplings (2019)

#22

Post by [deleted] » Sat, Jul 11, 2020, 4:14 AM UTC

[deleted]

Re: A Typology of Dumplings (2019)

#23

Post by eru » Sat, Jul 11, 2020, 4:14 AM UTC

ccktlmazeltov wrote: post #17

This lacks a huge amount of variety from Asian dumplings. What about xiaolongbao? Or shengjianbao? Or shuijianbao?

Indeed. Xiaolongbao are awesome.

It's on github, so you can probably send a pull request.

Re: A Typology of Dumplings (2019)

#24

Post by eru » Sat, Jul 11, 2020, 4:15 AM UTC

perl4ever wrote: post #20

No spaetzle?

Spätzle are great, but calling them dumplings would really stretch the definition past breaking.

https://en.wikipedia.org/wiki/Sp%C3%A4tzle

Re: A Typology of Dumplings (2019)

#25

Post by tomo-makes » Sat, Jul 11, 2020, 4:16 AM UTC

Great article. I am really interested how those dishes look like and quoted/mapped pictures from Wikipedia to the original graph. Want to experience all the tastes some day. https://pbs.twimg.com/media/Ecng5g0U0AAY_8c?format=jpg&name=...

I could not catch what are "British" "American" "Cotswold" such location names. Do those point local style dumplings?

Re: A Typology of Dumplings (2019)

#26

Post by eru » Sat, Jul 11, 2020, 4:16 AM UTC

staycoolboy wrote: post #5

I think this is great because it invites discussion. As an Italian, I'd like to point out that tortellini can be fried, shallow, in a skillet, and tossed with hearty greens.

You can fry almost any kind of dumpling, and get something interesting and tasty.

Re: A Typology of Dumplings (2019)

#27

Post by pandaman » Sat, Jul 11, 2020, 4:51 AM UTC

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?

It seems that there are dough kalduny but when I'd been to Belarus I never seen those and people just called dough dumplings either "pelmeni" (with meat) or "varenniki" with other fillings. Kalduny were potato shells with meat filling (similar to Irish boxty).

Re: A Typology of Dumplings (2019)

#28

Post by dvh » Sat, Jul 11, 2020, 4:55 AM UTC

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…

Czech sweet dumplings, when made properly, are reasonably good substitute for dental glue. If I remember correctly we called them "hairy dumplings".

Re: A Typology of Dumplings (2019)

#29

Post by paranoidrobot » Sat, Jul 11, 2020, 5:02 AM UTC

eru wrote: post #24

perl4ever wrote: post #20

No spaetzle?

Spätzle are great, but calling them dumplings would really stretch the definition past breaking. https://en.wikipedia.org/wiki/Sp%C3%A4tzle

There are things called dumplings that don't have a filling. Both sweet and savoury.

Eg Golden Syrup Dumplings, and what we call a British or Irish Dumpling served atop a stew.

We also called Spätzle 'dumplings', too, and usually served with a Austrian/Hungarian style goulash.

I think the key differentiator from pasta is that they're a thicker item rather than thin-walled tubes/shapes or strands.

Re: A Typology of Dumplings (2019)

#30

Post by 1propionyl » Sat, Jul 11, 2020, 5:09 AM UTC

dsdkglskd wrote: post #18

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!

In the US, you have to make do with what you can get... and "farmer's cheese" differs a lot throughout the US. In many places, it's pretty close to quark (when crumbled and with a little hydration added, at least).

The only big difference in preparation in many parts of the US (especially those with Eastern or Central European heritage) is how long it's pressed. It's otherwise the same thing: acid-curdled dairy with most of the moisture removed. A little Wondra or 00 flour helps if it won't take the right consistency.

As for the pit, it'd be fine either way. It's a bit easier to form with the pit in, and won't hurt the flavor at all, but removing it would be just fine too.