FOOD

Dumplings Around the World

From gnocchi to pupusas to pierogis and beyond, there is no wrong way to get your dumpling on.

FOOD

Dumplings Around the World

From gnocchi to pupusas to pierogis and beyond, there is no wrong way to get your dumpling on.

Ingredients

Dough

  • 2 russet potatoes, peeled, boiled and mashed
  • 2 egg yolks
  • Pinch salt
  • Pinch pepper
  • 1 cup flour

Sauce

  • 2 tablespoons butter
  • 4 fresh sage leaves
  • Parmesan, grated (optional)

Steps

Dough

  1. In a large bowl, combine mashed potatoes, egg yolks, salt and pepper. Mix until well combined. Place on a floured surface and knead until dough forms a ball.
  2. Form a 1 inch by 1 inch ball and place on a floured bamboo mat with the lines going vertical. Gently press down and roll another mat on top horizontally to make the signature grooves on each ball of dough. Repeat with remaining dough.
  3. Bring a large pot of salted water to a boil. Add gnocchi and cook for 3 to 4 minutes or until gnocchi have risen to the top; drain.

Sauce

  1. In a light-colored saucepan set over low-medium heat, melt butter. Continually swirl butter in the pan for about 2 to 3 minutes until butter turns brown, then add sage.
  2. Add gnocchi and toss the pan for about 4 minutes, until golden brown on all sides. Plate and sprinkle with Parmesan cheese.

Ingredients

Dough

  • 1 cup unbleached flour/maida, sifted
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 5 to 6 tablespoons warm water

Filling

  • 3 teaspoons vegetable oil, divided
  • 1/4 teaspoon cumin seeds
  • 1/2 large yellow onion, finely chopped
  • 1 1/2 teaspoons turmeric
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon garam masala powder
  • 1 tablespoon green chiles, minced
  • 3 teaspoons fresh cilantro, finely chopped
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 cup potatoes, cubed & cooked
  • 1/2 cup peas, cooked
  • Salt

Steps

Dough

  1. In a large bowl, mix together the flour, salt and oil. Add water, 1 tablespoon at a time, until mixture becomes crumbly.
  2. On a floured surface, knead to a soft pliable dough, about 5 minutes. Cover with a damp towel and allow to rest for 20 minutes.
  3. Divide dough into 10 equal portions. Roll a piece of dough into a 5-inch oval, 1/4 inch thick. Cut into 2 halves, and roll around your finger to make a cone. Place a tablespoon of the filling into the cone, seal the third side using a moist finger.
  4. In a heavy-bottomed skillet over medium-high heat, pan-fry samosas for about 4 minutes on each side, until golden brown. Work in small batches of 5 to 6, allowing each samosa to have room in the pan.

Filling

  1. In a saute pan set to medium heat, add 2 teaspoons oil and cumin seeds. Cook until they crack and become fragrant.
  2. Add onions and saute until cooked and transparent, about 5 minutes. Add turmeric, ginger, garam masala, green chiles, cilantro, lemon juice, potatoes, peas and a pinch of salt.
  3. Stir-fry for 2 minutes, adding the additional 1 teaspoon oil if necessary, until potatoes have softened. Set aside and allow to cool.

Ingredients

  • For the dough:
  • 2 cups masa harina
  • 1 1/3 cups water
  • 1/4 teaspoon salt
  • For the filling:
  • 1/2 cup queso fresco
  • 1/2 can refried beans, blended smooth

Steps

  1. In a large bowl, mix the masa harina, water and salt. Add more water if necessary, 1 tablespoon at a time, until smooth and forms a stiff dough. Cover with plastic wrap, and allow dough to rest for 15 minutes.
  2. With lightly oiled hands, divide dough into about 6 pieces. Form each piece into a disk, about 1/4 inch thick. Spread 1 tablespoon of beans and cheese in the center, cover with another disk and seal closed.
  3. Lightly oil the surface of a cast-iron skillet set heat to medium heat. Cook the pupusas for 5 minutes on each side or until golden brown and crispy.

Ingredients

Dough

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 large egg, room temperature
  • 1 cup water
  • 4 tablespoons butter, melted

Filling

  • 2 tablespoons vegetable oil
  • 1/4 cup yellow onion, finely chopped
  • 2 large russet / Idaho potatoes, mashed
  • 1/4 cup cream cheese
  • 1 large egg
  • Salt and pepper

Steps

Dough

  1. Preheat oven to 375 degrees.
  2. In a mixing bowl, mix together the flour and salt. Add the egg, butter, water and combine. The dough will be quite clumpy at this stage. Transfer dough onto a floured surface and knead until no longer sticky. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  3. Divide the dough into 12 pieces. Roll each into a 5 inch round, 1/4 inch thick.
  4. Place 2 tablespoons of filling in the center of each piece of dough. Gently fold the dough over, and pinch the edges of the pierogi, then twist and pinch until completely sealed. Place pierogis on a lined baking sheet, and bake for 25 minutes until golden brown.

Filling

  1. In a skillet set to medium-high heat, add 2 tablespoons of oil. Add the onions; cook and stir until soft and transparent, about 5 minutes. Remove from the heat, and mix in the mashed potatoes, cheese and egg. Season with salt and pepper, then allow mixture to cool.

Ingredients

Dough

  • 1 cup milk, warm
  • 2 tablespoons sugar
  • 1 packet active dry yeast
  • 3 cups all-purpose flour, sifted
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 tablespoon oil

Filling

  • 1 pound ground pork
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 1/2 teaspoon white pepper
  • 1/2 tablespoon ginger, grated
  • 1/2 cup spring onions, finely minced

Steps

Dough

  1. In a large bowl, combine warm milk, sugar and yeast; let stand 5 minutes.
  2. In a separate large bowl, sift flour, salt and sugar; add oil. Mix with a spatula until well incorporated. Knead until smooth and elastic, about 10 minutes. Place dough in a large bowl with oil, cover and let rise in a warm place, 1 hour.
  3. Place 2 tablespoons of filling in the center of each dough circle. Bring up sides to cover filling and meet on top. Pinch and seal closed with a twist. Repeat procedure with remaining dough balls and filling.
  4. In a steamer, arrange 5 buns seam side down, 1 inch apart. Cover with a lid wrapped in a kitchen towel.
  5. Add water to a large skillet to a depth of 1 inch, and bring to a boil over medium-high heat. Place steamer in pan; steam 12 to 15 minutes.

Filling

  1. In a large bowl, combine pork, fish sauce, soy sauce, white pepper, ginger and spring onions until evenly distributed.
  2. Divide dough into 10 equal portions. Roll each dough piece into a 5-inch round, 1/4 inch thick. Use a rolling pin to make the perimeter of the dough 1/8 inch thick.