Dumplings go by different names depending on their country of origin. In Japan they call them Sumai or Gyoza; in the United States we call them wontons or pot stickers; Chinese dumplings are called Jiaozis; Latins call them empanadas; pierogies are Polish; Kreplachs are Jewish; ravioli us Italian. All of these dumplings are found here in the U.S. Or you can make your own. The dough that forms the dumpling is stuffed with an assortment of delights like pureed or diced vegetables, cheese, pork, chicken, ground tofu or glutinous rice. The rules are open ended. The stuffing is dependent on one’s culture and the creativity of the chef. Eating them is extraordinary.
The trick to making dumplings is to make a wrapping that is not too chewy but not too soft either; and to create a flavorful filling that is appealing and enticing while not too dense. Wrappers purchased at the grocery are really quite good.
