Dumplings can be found in the cuisine of various countries, where they are presented in one form or another, but the principle of preparation is always the same. Fans of traditional Russian dumplings consider them to be a purely national Russian dish - but is this opinion really the only correct one?
Instructions
Step 1
Before defining dumplings as a national or non-national dish, it is first of all advisable to familiarize yourself with the content of this dish and the rules for using delicious and aromatic dumplings. They are small pies made of unleavened dough and filled with meat, fish or vegetable filling. Dumplings are usually boiled, but in some countries they are steamed or even fried.
Step 2
Dumplings are great either dry without liquid or with a rich broth that makes them an excellent alternative to soups. When served dry, dumplings are combined with butter, vinegar, mustard, sour cream and various sauces that complement and improve the taste of the dish with the same inner filling. In different countries, dumplings are called differently - for example, Italians call them "tortellini", the Japanese call them "gedza", the Georgians call them "khinkali", and the Chinese call them "wontons". Also dumplings are known under the name "manti".
Step 3
The reliable place of the appearance of the first dumplings is unknown, but there are a large number of versions on this topic. For example, it is believed that the recipe for traditional Russian dumplings, adored by all Russians, was first invented by the Finno-Ugric northern tribes. According to another version, for the first time dumplings with Chinese roots were brought to Russia by the Mongol-Tatars, and the third says that they were invented in Turkey, and then brought to the Caucasus and Asian countries.
Step 4
The most similar are ravioli and dumplings - they all differ in the small amount of olive oil added to the Italian pastry. The difference between Georgian khinkali and Russian dumplings lies in the abundance of broth that stands out from the meat filling of the dish. Manti are about the same, however, unlike dumplings with beef or pork filling, lamb is taken for mantas. Chinese wontons are stuffed with Chinese cabbage, shrimp and various vegetables. Thus, dumplings are undoubtedly a non-national dish, which has its own characteristics of preparation in each country, the inhabitants of which consider themselves the authors of this recipe.
