Welcome to the second part of our series on the most delicious dumplings in the world! If you have already read the first part, you surely know that world cuisine is full of surprises and delicacies that are worth trying. In the second part, we will delve even deeper into the diversity of dishes from different corners of the world. From exotic Asian specialties to rich European delicacies, get ready for another dose of gastronomic experiences. Follow us as we discover taste treasures from different cultures and traditions.
Shrimp wontons
Hong Kong-style shrimp wonton is a thick dumpling filled with shrimp and minced pork. It is commonly served with thin egg noodles or on its own in a seafood broth.
There are often heated debates locally about the best prawn dumplings, but there is never any dispute about their central place in the Hong Kong diet.
Pierogi (dumplings)
Pierogi originate from Central and Eastern Europe and are most often considered Polish.
These dumplings can be filled with potatoes, minced meat, cheese, fruit, or sauerkraut. They are usually boiled and then pan-fried in butter with onions.
Modak
Modak is a sweet from Maharashtra that is offered to Lord Ganesha during Ganesh Chathurthi, a festival dedicated to him every year between August and September.
This teardrop-shaped dumpling is made from rice flour and filled with coconut and jaggery – unrefined whole cane sugar.
Dushbara
These Azerbaijani dumplings are filled with lamb or beef and usually served in broth.
Like the most compact Italian pastas, these are hand-folded, a process made more difficult by their small size. The salt and garlic sauce complements it perfectly with additional spiciness.
Potato dumpling
Kartoffelknoedel, or potato dumplings, are found all over Germany and usually accompany meat dishes.
The Bavarian variation combines both raw and cooked potatoes, topped with a crust or bread filling.
Coxinha
This is a popular street food in Brazil: thick chicken dumplings, made of fried dough with shredded chicken in the middle.
They are shaped in a teardrop shape, probably to resemble a chicken leg—the dish was originally made from thigh meat. Some add potatoes to the batter before frying for an extra carb boost.
Inspired by an article from CNN travel.
