Earlier quoted context omitted.
If Spätzle are dumplings, then so are gnocchi. Fight me!
How about lasagne?
Oh for sure. Lasagnas are deconstructed dumplings in disguise.
A Typology of Dumplings (2019)
51–60 of 72 posts
Re: A Typology of Dumplings (2019)
#52How the F do you not have "Pierogi" on this list is beyond me. It's basically Polish national food at this point. And who calls Pierogi "Kluski" lol.
But it is on the list though
Re: A Typology of Dumplings (2019)
#53How the F do you not have "Pierogi" on this list is beyond me. It's basically Polish national food at this point. And who calls Pierogi "Kluski" lol.
Pierogi is in the list, did you try to ctrl-f?
Re: A Typology of Dumplings (2019)
#54Made me smile. Also a lot of interesting words that could be used for future startup companies here :)
Re: A Typology of Dumplings (2019)
#55Earlier 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.
Yes, dumplings don't need a fillings. But Spätzle are usually too thin to be called dumplings in my understanding. I'd call them a kind of noodle or pasta.
Wikipedia, the final arbiter of all truth, agrees. https://en.wikipedia.org/wiki/Sp%C3%A4tzle
Re: A Typology of Dumplings (2019)
#56Very good, but they left out quenelles!
https://www.frenchcountryfood.com/recipes/fish-or-seafood/qu...
Re: A Typology of Dumplings (2019)
#57Fun 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.
I was just about to reply saying this, I'm a little disappointed in the author's misunderstanding of our dumpling :'(
Re: A Typology of Dumplings (2019)
#58It is quite a comprehensive list. But for Chinese varieties, it missed Har Gow (Pronounced as Ha Gau in Cantonese or Xia Jiao in Mandarin) - Shrimp and bamboo shoots with wrapper made from Wheat starch), it is key Dim Sum dish from Cantonese cuisine, it looks like Jiaozi but different in both how the wrapper is made and the ingredients. Jiaozi is available only in North China, but Har Gow is only available in Cantonese cuisine. If you want to know if a Cantonese restaurant is good or bad, taste and inspect their Har Gow.
Re: A Typology of Dumplings (2019)
#59This lacks a huge amount of variety from Asian dumplings. What about xiaolongbao? Or shengjianbao? Or shuijianbao?
As a Chinese, we don't categorised Bao as Jiao (dumplings), they are different both in shape and wrapper, and cooking (Bao is steam and never boiled with water).
Re: A Typology of Dumplings (2019)
#60Interesting 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 gene…
Traditionally Guotie is different from Jiaozi, it is a long roll with both side open, often with the same ingredients as jiaozi (cabbage with pork or mutton), but nowadays people are lazy and made guotie using jiaozi. You still be able to find traditional guotie in Taipei, but sadly seldom in China.