It's good that it has pierogi, but it miss varenyky and also paliushky
A Typology of Dumplings (2019)
31–40 of 72 posts
Re: A Typology of Dumplings (2019)
#32> 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".
Those don't sound like they were made properly...
Re: A Typology of Dumplings (2019)
#33Earlier quoted context omitted.
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.
If Spätzle are dumplings, then so are gnocchi. Fight me!
Re: A Typology of Dumplings (2019)
#34The unanswered question is: is a jelly donut a sweet dumpling?
By commutativity of the copula, a jelly donut is a former US President. Now the remaining question is: was JFK a sweet dumpling?
(guess someone with better connections will have to ask this no-longer-little girl: https://i1.wp.com/jfk.blogs.archives.gov/wp-content/uploads/... )
Re: A Typology of Dumplings (2019)
#35Earlier quoted context omitted.
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.
> and what we call a British or Irish Dumpling served atop a stew.
The other name for them for them has since become a slur: https://en.m.wikipedia.org/wiki/Faggot_(food)
According to Wikipedia, Beef Wellington and pasties are classed as a dumplings too, which I find surprising: https://en.m.wikipedia.org/wiki/List_of_dumplings
They’re certainly not colloquially thought of as dumplings.
Re: A Typology of Dumplings (2019)
#36Earlier quoted context omitted.
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.
If Spätzle are dumplings, then so are gnocchi. Fight me!
Both are dumplings.
Re: A Typology of Dumplings (2019)
#37Earlier quoted context omitted.
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.
If Spätzle are dumplings, then so are gnocchi. Fight me!
TFA has gnocchi and matzo balls, so I think spätzle ought to be admissible as 0-dumplings (where a filled dumpling is a 1-dumpling). Proper dumplings would then be those dumplings with at least one layer of filling. Are there any 2-dumplings or higher, the dumpling equivalent of turducken?
(future work: classification of dumplings with handles, immersions of Klein Dumplings in cooking oil, ...)
Re: A Typology of Dumplings (2019)
#38This lacks a huge amount of variety from Asian dumplings. What about xiaolongbao? Or shengjianbao? Or shuijianbao?
Agree. In fact before clicking the link I thought it was about Chinese dumplings. There a probably enough variety to warrant a whole separate article.
Re: A Typology of Dumplings (2019)
#39Earlier quoted context omitted.
If Spätzle are dumplings, then so are gnocchi. Fight me!
TFA has gnocchi and matzo balls, so I think spätzle ought to be admissible as 0-dumplings (where a filled dumpling is a 1-dumpling). Proper dumplings would then be those dumplings with at least one layer of filling. Are there any 2-dumplings or higher, the dumpling equivalent of turducken? (future work: classification of dumplings with handles, immersions of Klein Dumplings in cooking oil, ...)
In the North of the Netherlands, there exists the _eierbal_ - a hard boiled egg, with a layer of ragout, and then a crust. Then deep fried.
I love that I can mention it and be on topic on HN. I now live in the middle of the country and miss it.
Re: A Typology of Dumplings (2019)
#40Fun article indeed but the data the author has collected, however, is sloppy. Being Turkish, I needed to verify "mantı" on the binary coded features table I and saw, to my dismay, that only the "steamed" is marked "1" among the cooking options, which is wrong even if you consider all variations. Even the wikipedia page correctly states that it is usually boiled or baked.