The Blog

Dumplings around the world

Think dumplings are just the Chinese classics? Think again. It’s time to extend your knowledge and expand your taste bud horizons. These little parcels of flavour come in different shapes, sizes and ingredients. Intrigued? Read on.

Banh bot loc – Vietnam

You can spot these from a mile away because they’re distinctly transparent. Made with tapioca flour and filled with pork belly and shrimp, banh bot loc is usually eaten as an appetiser or a snack. Best topped with fried shallots and served with sweet chilli fish sauce.

Buuz – Mongolia

Buuz are Mongolian steamed meat dumplings, traditionally eaten during Tsagaan Saar, the Mongolian Lunar New Year. What’s great about them is they’re bigger than ordinary steamed dumplings – more to enjoy! They’re usually eaten with Mongolian sour milk tea and different salads.

Coxinhas – Brazil

Do these Brazilian dumplings remind you of anything? Coxinhas means “little thigh” and that’s exactly what they’re meant to resemble – a chicken drumstick. Inside the battered and fried dough, you’ll find chopped or shredded chicken meat.

Empanadas – South America

These celebratory treats can be stuffed with a variety of ingredients including meat, onion, eggs, ham, sweet corn and fruit. Some call it a pie, others call it a pastry. But it also counts as a dumpling. However you categorise it, they’ll never disappoint your appetite. 

Gyoza – Japan

A cousin to Chinese dumplings, gyozas are filled with ground meat and vegetables, wrapped in a thin dough. They originated in China but have become extremely popular in Japan. These dumplings are usually enjoyed with a mixture of soy sauce and vinegar. If you like your spice, then chilli oil is a great addition too.

Jiaozi – China

This is the dumpling everyone knows about. But what’s the difference between a gyoza and jiaozi, you ask? Gyozas have a more vibrant garlic flavour and slimmer wrappers. Jiaozi have a variety of fillings, usually a mixture of meat and vegetables, and they can be steamed, boiled or pan fried.

Mandu – Korea 

We know what you’re thinking. Here’s another dumpling that looks like gyozas and jiaozi. Yes, these Korean dumplings are very similar but there are slight differences. Dumplings can be made with a variety of fillings, but the mandu typically isn’t made with any meat. It’s also wrapped differently to give it its rounded shape.

Manti – Turkey

Mantis are little dumplings filled with spicy ground lamb or beef, and are very popular in Central Asia. After boiling them like pasta, you can enjoy them with butter, dill, onion sauce or yogurt. Definitely add it to your list of must-haves.

Momos – Tibet, Nepal, India

Found in northern Indian, Nepali and Tibetan cuisine, momos are traditionally filled with ground meat. These days there is a wide variety of combinations that uses ingredients like vegetables, tofu, paneer and cheese. They can be pan fried or steamed, served with a dipping sauce that blends tomatoes, dry red chillies and garlic. 

Pierogi – Poland

Wrapped with unleavened dough, pierogis can be sweet or savoury. Sweet ones can be filled with cheese or fruit. Potato, sauerkraut and meat are some of the traditional savoury fillings. Pierogis are first boiled then pan fried in butter and onions. Feeling hungry? Us too.

Want to taste more this Australia Day?