Dumplings, which are present in various forms on the menu of almost every country, are deservedly popular, especially since their tastes can be more than varied. That is why it is difficult to say unequivocally about whose national dish is dumplings, since they are loved by no means only in Russia. Dumplings in different countries differ in shape, size and filling, as well as in the method of their preparation, but one thing unites them: these are small pies with a filling inside.
Instructions
Step 1
In Europe, dumplings are found in almost every country. In Italy they are called tortellini and ravioli. The first ones resemble small squares in shape and not only meat, but also cheese is put in them as a filling. The latter are more traditional in appearance and differ from the usual dumplings only in more miniature sizes. Olive oil must be added to the dough for their preparation. In Bulgaria, dumplings are prepared in sour milk, and ready-made mashed potatoes and butter are added to the minced meat. In Germany, dumplings are prepared with spinach in the filling.
Step 2
Speaking about in which countries dumplings are prepared, it is impossible not to mention Asia. In Japan, dumplings are called gezda and not only meat, but also various types of fish and seafood are added to them as a filling. The dough itself can be prepared from both traditional wheat flour and rice. Black dumplings, popular in this country, look no less original, in the dough of which cuttlefish ink is added, transforming their color. No fewer recipes are used to make dumplings in China. Here they are called wontons, baozi, jiaozi, dimsams. They differ in shape and filling. So, wontons are most often used as fillers for soup, and jiaozi is mostly stuffed with vegetables.
Step 3
Dumplings in the countries of the former USSR are also different in each. There are significant differences both in the form of the dumplings and in the filling, not to mention the names. In Kyrgyzstan and Kazakhstan, manti is traditionally prepared - large steamed dumplings stuffed with minced meat and pumpkin. In Georgia, the analogue of manti is khinkali, slightly smaller in size, but no less juicy inside. In Tajikistan, this is a dushbara, in the filling of which not only mutton is added, but also fat tail fat and a lot of greens. In Armenia, dumplings are called kurze and a lot of spices and tomato paste are added to the minced meat. Their very shape is also distinctive, not only resembling a crescent, but also not fixed at one end. The presence of such holes in dumplings allows fat and broth to penetrate inside. In Lithuania, a sorcerer is prepared, for which mushrooms are also added to the minced beef.
