Almost every kitchen in the world has its own kind of dumplings. and this is not surprising. The dish in any of its versions is very tasty and satisfying. Everyone will enjoy themselves with pleasure as their own "dumplings" and try alternative varieties. let's get to know them better.

Siberian dumplings

Until the 19th century, they were called differently - ears, shurubarki, pelnyany. And only by the beginning of the twentieth century all this was united under a single name "dumplings". The dough for all Siberian dumplings is prepared in the same way. Flour is sifted into the dish, an egg is driven into it, everything is salted, water is added, and then the hard dough is kneaded. While the dough is brewing, the filling is prepared. Meat filling comes with different meats, but knowledgeable housewives they never take meat of the same type - after all, prefabricated minced meat is tastier. So, pieces of different meat (at least pork and beef equally) are scrolled in a meat grinder, and the onion is also sent there. Salt and pepper are also added to the minced meat.

Vareniki

Dumplings differ from traditional Russian dumplings not only in the way they are sculpted, but also in the choice of filling. it a traditional dish Ukrainian cuisine preparing with boiled meat, vegetables, mushrooms, fruits and various berries. It is noteworthy that the dough for dumplings is made from ordinary wheat flour can be ordinary, yeast and even kefir or milk. When serving dumplings, sour cream or butter is also placed on the plate.

Sorcerers

Belarusians also have own recipe, similar to dumplings - sorcerers. But this dish is very original, because potato dough is prepared for sorcerers! This unusual "dough" is prepared as follows. First, the potatoes are rubbed on a fine grater (or chopped more fast way). All the juice is drained from the potatoes, additionally it is squeezed out. When the juice has settled, it is carefully drained, and the starch formed at the bottom is reattached to the potatoes. The mass is salted and mixed - that's the potato "dough" ready. Such a "dough" does not have plasticity, so the process of wrapping sorcerers is seriously different from the dumplings - although minced meat is used exactly the same as in Siberian dumplings. Put the potatoes in a flat cake on damp gauze or paper, put the minced meat on top, and then, lifting the edges of the gauze or paper, close the sorcerer. The sorcerer is then rolled into a ball, doused in flour, and deep-fried. Then the fried sorcerers are put in a large pot (or duck), poured with meat broth on the bones, and stewed in the oven for about 40 minutes.

Kundyums

This is a forgotten old Russian dish- a kind of dumplings, most often with mushroom filling... The dough for kundyum is kneaded on vegetable oil(sunflower or poppy seed) and hot water and is a combination of custard and stretch dough... The filling can be made from both fresh and dry mushrooms in combination with cereals (buckwheat, rice) and spices. There are kundyums with egg or vegetable filling (sorrel, chopped hard eggs, rice). And, finally, the main thing: unlike dumplings, kundyums are not boiled, but first they are baked (sometimes fried), and then simmered in an oven or oven under mushroom or sour cream sauce... There is a version that kundyums are an invention of church cooks, and they appeared as a replacement for dumplings on a lean, monastic table. But the very name of the dish is of Turkic origin and means "wheat", that is, from wheat dough.

Kurze

In Dagestan, dumplings are called kurze. Kurze is cooked with both meat and vegetables, like classic Siberian dumplings. But vegetable kurze is more often prepared with onions and eggs, and not with cabbage. As a meat filling, as a rule, lamb, beef or chicken are used. However, like Siberians, Caucasian housewives also prefer to mix different types of meat. The dough for kurze is prepared in the same way. Cooking and meat filling is no different. But about the stuffing with onions and eggs, perhaps, it is worth talking in more detail. For the filling, onions and green onions are finely chopped, and added a raw egg- in about the proportions of an onion omelet. That is, the mass fraction of onions is only a little more than the fraction of an egg. Salt, pepper and a little milk are also added to the minced meat.

Khinkali

Georgian cuisine... Spicy meat (very spicy - this is Georgia), to which they also added a large number of onions and garlic, packed in a dough that did not use eggs. The product is shaped like a pouch with a long tail. All this is cooked in salt water until tender. They eat khinkali with their hands, holding on to the tail, which is then thrown away (a tribute to tradition - before, hands were washed less often, so it was easier to throw out the tail than to be treated for various diseases). First, they make a small bite, drink the juice, sprinkle with black pepper and only then eat.

Manty

A special kind of dumplings from Central Asia. Steamed manti are prepared in a special device called a kaskan. External - these are grates that are located in several tiers, they are placed in a boiler with a tight lid, where water boils at the bottom. Something like a simplified steamer, such a device is sometimes called a "mantle". Unlike dumplings, manti are characterized by larger sizes and unusual shapes, and the meat filling is prepared from minced lamb, horse meat and beef, with pieces of fat tail fat, with the addition onions... In addition, seasonal vegetables such as carrots and pumpkin are often used as a filling for manti. Served with sour cream and fresh herbs.

Boraki

Armenian cuisine... Minced meat (lamb, beef) is lightly fried and placed in dough tubes, sealed on one side. These tubes are placed vertically and tightly in a saucepan, poured with a small amount of meat broth and cooked until tender. It turns out an open cylindrical dumpling.

Poses (boozy)

Buryat National cuisine... Chopped meat with onions is wrapped in a bag of dough so that there is an open hole on top. They are steamed, opening up, so that the precious broth does not pour out. It turns out a rather large (5 - 7 cm) open dumpling, which is usually eaten by hand.

Subcategory

This strange name hides a special type of dumplings from the Republic of Mari El. Take meat (preferably game - badger, hare, wild boar), mix with a lot of onions, wrap it in a flattened crescent-shaped dough and cook. Sometimes millet porridge and cottage cheese are added as additional ingredients.

Chuchvara

Chuchwara - dish Uzbek cuisine in the form of boiled products from unleavened dough stuffed with meat. Unlike dumplings, chuchvara is smaller in size. It is made from the same products as dumplings in Russia, but with the difference that in meat filling pork is not used. The filling is considered ideal, for which meat and onions are not passed through a meat grinder, but are finely chopped with a knife. Chuchwara is almost always served with broth and therefore more closely resembles the first course.

Dushbara

Azerbaijani spicy soup with small dumplings. The main ingredient is lamb. It is needed for both minced meat and broth (bone). Small dumplings are made from very thin dough, boiled in salt water, and then in broth with a bunch of spices, onion and garlic quarters.

Kreplach

Jewish dumplings - kreplach, in fact, are no different from Siberian dumplings - well, except that pork is never added to them. In addition, in addition to the traditional cabbage filling Jewish dumplings use mashed potato filling. But the types of wrapping kreplach can differ - sometimes they are wrapped like Siberian dumplings, and then they have the shape of an ear, and sometimes the dough is cut into squares, and folding them in half, they get triangular kreplach. Broths are prepared with kreplach dumplings, often chicken, less often vegetable. In addition, kreplach can be simply fried. Kreplach, like wontons, is a traditional festive dish. Depending on the meaning of the holiday, they are served either fried or boiled.

Wontons

Chinese cuisine. If you take minced meat, young bamboo stalks or xianggu mushrooms, wrap it in dough, boil it in broth and add it to a traditional Chinese soup, you get a classic wonton. The dish is quite spicy, since ginger, garlic and pepper are generously added to the minced meat.

Jiaozi

Chinese cuisine. Yeast is not put into the dough, the filling is minced pork plus cabbage. Other types of fillings are much less common. The shape is most often triangular, due to the longitudinal splint from above. Steamed. It is used with a traditional sauce of vinegar, minced garlic and soy sauce.

Baozi

Chinese cuisine. Yeast dough with a variety of fillings, steamed. The most popular filling is pork with cabbage, but sometimes tofu, mushrooms, pumpkin and minced meat from other types of meat are added. The shape is usually round, with a small but noticeable splint on top. It was they who were depicted in the animated film "Kung Fu Panda".

Dimsam

And again Chinese cuisine... But this time it is a special kind of dumplings that are closer to the dessert than to the main course, as it is served during traditional Chinese tea drinking. Actually, dim sum is made from the thinnest (almost transparent) rice dough, stuffed with various fillings (including fruits) and steamed. The shape of dim sum can be any - it all depends on the skill of the cook. Yes, they are measured by skill when making different kinds dumplings and intricately arranging them.

Momo

Tibetan cuisine. Minced meat is made from available meat - chicken, pork, goat meat, yak meat (Tibet). Pepper, salt, garlic, coriander, onion and cumin are added to it, and all this is packed in unleavened dough(yeast free). Boiled and served with national drinks... In some regions, cheese and vegetables are added to the filling.

Kimchi mandu

Korean food... The dough is rice and rather thin. Filling - beef and minced pork with tofu, onion, ginger and spicy Chinese cabbage... The shape is round, reminiscent of classic dumplings, only the edges are bent up. All this is brewed in salted water. Served with soy sauce... In some versions, the minced meat can be replaced with mushrooms.

Gedza

Japanese gedza dumplings differ from their Chinese counterparts in their pronounced garlic taste and less salt and soy. But the Japanese cannot do without soy-vinegar sauce on the table. Traditional recipe gedza is a mixture of chopped pork, garlic, cabbage and sesame oil in thin crust... Basically, it is customary to fry them.

Modac

Indian kitchen... The dough is made from rice flour, and used as a filling coconut flakes, palm sugar, cardamom and nuts. Sweet dumpling, yes. It resembles khinkali in shape, it is steamed or deep-fried. Served with ghee.

Ravioli

Italian food... Filling - meat, fish, mushrooms, cheese, vegetables, whatever. All this is packed in dough in the form of squares, crescents or ovals and boiled in broth or salt water. They can also be fried in oil. The principal difference lies in the dough - it is bland and rather thin. Also, as practice has shown, ravioli are usually smaller in size than traditional dumplings.

Kropkakor

Swedish cuisine. The dough is made from boiled potatoes, flour and yolks. It turns out to be quite thick. Ham, bacon and fried onions are used as the filling. The product is spherical, boiled in salt water and served with lingonberry jam, butter and cream. And yes, this is closer to dumplings than pies.

Multashen

German large meat dumplings multashen is cooked in a thick meat broth and served in it, seasoned with fresh herbs and washed down with freshly brewed beer. They differ from our dumplings in shape (they are rectangular) and in the composition of minced meat (spinach is added to it).

Guys, we put our soul into the site. Thank you for
that you discover this beauty. Thanks for the inspiration and the goosebumps.
Join us at Facebook and In contact with

Many people think that dumplings are a primordially Russian dish. However, the theory that the dumplings have Russian roots is questionable. Researchers are of the opinion that this popular dish first appeared in China. Now almost every country has its own unique recipe for dumplings; they have their own name, history, type and method of serving, remaining one of the most popular products in the world.

We are in site found a wide variety of dumplings from all over the world and places to try them.

China - xiao long bao

Russia - dumplings

Gyoza is one of the most popular dishes in Japan. Initially, these were Chinese jiaozi dumplings, but the Japanese borrowed them for themselves, changing the recipe. The filling can be very diverse, but almost all include vegetables and onions, sometimes garlic. In Japan, gyoza is eaten mostly fried with soy sauce, rice vinegar and spicy oil.

Cooking

Dumplings are a dish to which few people remain indifferent. It is no coincidence that every cuisine in the world has its own variety. True, most people know only one alternative - dumplings, manti and sorcerers, although in fact there are more options.

What country are the dumplings from?

Whose national dish is dumplings? There are many versions of the origin of dumplings, but after a little gastronomic research, culinary experts came to the conclusion that it was China that "dumplings" the world. It is difficult to say when this happened, because in Plato's treatise "The Feast", written in the IV century BC. e., already mentioned pieces of meat wrapped in noodles. And Plato's contemporaries also wrote about fried dough bags stuffed with meat and vegetables.

However, many countries do not recognize the Chinese roots of the dish, and the question is, national dish which country are the dumplings, is still open. Apart from the Chinese, Finno-Ugric peoples, Siberians and Mongols are fighting for "copyright". However, the idea to boil the dough wrapped in meat is so obvious that representatives of any nationality could do it without consulting each other. So instead of arguing over whose dish of dumplings , better exchange recipes and broaden your culinary horizons!

Kundyums for a lean table

Russian pies-dumplings with mushroom filling were invented by church chefs who had to contrive and cook delicious dishes exclusively on lean products. The dough for fat tailings is kneaded in vegetable oil, hot water and wheat flour. It is interesting that the name of these dumplings is Turkic, which translates as "wheat". Grits, sorrel, spices and boiled eggs are sometimes added to the filling, while the products are first baked in the oven or fried, and then simmered in the oven over low heat under sour cream or mushroom sauce.

Khinkali: dumplings with a tail

From unleavened dough without eggs, bags with a long tail are sculpted, which are filled with a filling of spicy meat with a lot of greens, onions and garlic. Mostly beef, pork and lamb are used. Correct khinkali should have at least 18 folds - this is what Georgian housewives think. Khinkali are boiled in salted water, and then eaters grab the tail, bite, drink juice, sprinkle the meat with black pepper and eat Georgian dumplings, throwing out the tail. This is done for hygiene reasons, because it is not always possible to wash your hands before eating.

"Crystal" dim sum from rice dough

The name of the Chinese dumplings is translated very romantic - "to touch the very heart." They are made from thin rice dough and seem almost crystal. The filling in dim sum is not necessarily meat, and they can be different in shape and size. Dimsams with fish, seafood, vegetables and fruits are very tasty. These pies are cooked either steamed or deep-fried. However, making them at home is difficult, so it is better to enjoy Chinese dumplings in cafes and restaurants. However, some recipes for dumplings from China are adapted to modern conditions, and in them rice flour is replaced with wheat. Dim sum is closer to dessert than appetizer as they are served during traditional tea drinking.

Bao Tzu and Poses: Chinese and Mongolian Manti

This is another type of Chinese dumplings that are made from yeast dough and steamed. They look like manti, round in the form of bao-tzu, pinched on top. The most popular fillings for these dumplings are pork with cabbage, tofu, mushrooms, beans, and pumpkin. There is also a variant of the name of the Chinese - jiaozi, however, in this case, the dough is not kneaded with yeast, but unleavened and dumplings have a triangular shape. Shao Mai is a type of Chinese dumplings with meat, fish, rice and vegetables. The difference between Shao Mai and Bao Tzu and Jiaozi - thinnest dough through which the filling shines through.

The Mongols and Buryats call this dish "buuza", in the Russian version - "poses". True, they have some peculiarities. Poses are a dish that is always made with meat and onions, and the dough for them is kneaded with eggs, water and flour.

Typically, hot Chinese dumplings are served with soy sauce mixed with rice vinegar, red pepper, and sesame oil.

Wontons: New Year's Eve

Wontons are Chinese dumplings with pork, xianggu mushrooms and young bamboo stalks. In general, sheer exotic, especially if the filling is generously seasoned with ginger and pepper. Among different countries Chinese are the most piquant, vibrant and spicy. Wontons are fried or boiled directly in soup and served in this original form... This is a popular dish on New Year, which is a symbol of longevity and health among the Chinese.

Japanese dumplings gedza

This type of dumplings was born in China, but the Japanese consider the recipe their own. However, they have a right to this, because they made many additions to it and turned Chinese dumplings into a culinary masterpiece.

The dough for dumplings is made very steep so that the filling does not leak out, because it can be not only meat, but also fish, vegetable and even fruit. Gedza is fried in oil, boiled, deep-fried or steamed. Outwardly, they look like, and when they are fried, water is added to the pan in addition to oil. When frying, do not turn it over, and then spread it on plates with the ruddy side down and pour over soy sauce mixed with tomato paste.

Armenian boraki straws

Armenian dumplings are cylinders or tubes with an open edge made from steeply kneaded dough and ground beef or lamb, to which tomato, onion and cilantro are added. First, the minced meat is fried and only then the boraks are sculpted. They are placed vertically in a saucepan (a whole batch at once) and boiled in meat broth. Open cylindrical dumplings are served with yogurt or garlic sauce.

Podkilo: crescent moons with hare

Mari dumplings podkogilyo are made in the shape of a narrow crescent, that is, outwardly they are not particularly original. Their zest is in the filling, which is made from hare, wild boar or badger meat with the addition of a large amount of onions. Very popular with millet and pearl barley, cottage cheese and potatoes. They are boiled in the usual way, like dumplings, and are removed from the water as soon as they float. Mari dumplings are served with butter, sour cream or sour milk.

Chuchvara: meat envelopes in broth

Chuchvara are Uzbek dumplings, which practically do not differ from the Siberian dumplings, but look more miniature. In addition, pork is not added to the minced meat for chuchvara, the meat is finely chopped, and not passed through a meat grinder. Zira is necessarily added to the minced meat. Uzbek dumplings do not mold by the piece. The dough is rolled out, cut out into squares, and the filling is wrapped in it. Chuchwara is usually associated with the first course, since it is always served with broth, while ayran, table vinegar and various sauces should be on the table.

Ravioli is a type of Italian pasta

The famous Italian ravioli dumplings have long held a leading position in the ranking of dumplings around the world. They are made in the shape of a crescent, oval or square, featuring spectacular curly edges and small dimensions. The dough is fresh, the filling is meat, fish, vegetables or fruits, while there should be a little filling. There is an easy way in the world to tell if there is a ravioli in front of you or some other dish. If the percentage of the fillings is less than half compared to the dough, then this is a ravioli, a variety italian pasta... The ravioli are also very tender, honey-sunny in color, since the dough contains only flour and eggs, without adding water. Ravioli are boiled in water or broth and fried in butter.

Kreplach - festive dumplings

Jewish kreplach dumplings are also prepared like Siberian dumplings, but without pork. Sometimes, instead of meat, they add cabbage or mashed potatoes... The form of kreplach can be different - traditional, in the shape of an ear or triangular. They are fried or boiled in broth - vegetable or chicken. In Jewish cuisine, kreplach - holiday dish as it takes a long time to cook.

Momo with Snickers: Tibetan Exotic

Momo is a dish from Tibet, the dough for which is made only from water and flour, although sometimes yeast or soda is added to it. The filling is made from yak, chicken, buffalo, goat meat, pork, lamb, the most popular spices for minced meat are coriander, onion, garlic and pepper. Momo look like dumplings, only not curved, but straight and more elongated. In some Tibetan regions, vegetables and cheese are added to meat. In Nepal, especially for foreign tourists, they make sweet dumplings stuffed with chocolate bars snickers and mars.

Korean dumplings with meat and tofu

Kimchi mandu - Korean thin rice dumplings with ground beef and pork, tofu, starch noodles, onions, spicy Chinese cabbage and fresh ginger. Sometimes meat is replaced with mushroom filling. They are similar in shape to Russian dumplings, but their edges are raised. Kimchi mandu is boiled in salted water and served with soy sauce. They taste more tender than traditional dumplings due to the addition of tofu and noodles. Mandu is fried, steamed, boiled, and served with soy sauce.

Sweet dumplings from India

Indian sweet modak dumplings are delicious dessert... Rice flour dough, nut filling, coconut flakes, palm sugar and cardamom, khinkali shape - this sweetness has no analogues in other cuisines of the world. However, rice flour can be replaced with wheat flour, the main thing is that the dough is kneaded exclusively in ghee. It is better to take coconut fresh, add poppy seeds, dates or chocolate to the filling. Modak is steamed and deep-fried and served with ghee.

Kropkakor - dumplings and dumplings, two in one

Kropkakor - Swedish dumplings made from potatoes, flour and yolks. It turns out to be thick, so the cropcacors are large, soft and very appetizing. They are filled with ham, lard and green onions... Round in shape, kropkakors are boiled like dumplings and served with broth or butter, cream, herbs, cranberry or lingonberry jam. Usually the Swedes prepare cropkakors for New Year's table... Tenderness of crumbly potatoes, salty meat filling and sweet sauce- this original combination is impossible to forget!

Eat multashen and deceive God

German maultasheni have a rectangular shape, large sizes, and in chopped meat added spinach. Multashen is boiled in a strong meat broth, then seasoned with fresh herbs and served with beer. Here, perhaps, are all the differences from Russian dumplings. In Swabian cuisine, multaschen is also called Herrgottsbscheisserle, which translates as "deceiving God." The fact is that German monks hid meat in spinach during fasting, hence the name for dumplings. Raw smoked and dry-cured meat, ham and smoked pork sausage are added to the filling for multashen.

Tortellini and rosebud

Tortellini - Italian dumplings, similar in shape to Siberian ones, only their corners do not stick together tightly, but are connected in the form of a ring. There are many versions of the origin of tortellini. Some see in this form the navel of Venus, others - a rosebud. The sizes of dumplings can be different - large, medium and small, the color of the dish depends on the ingredients that are added to the unleavened dough - spinach makes it green, tomatoes - red. Into the filling italian chefs put chicken, ham, ricotta or parmesan.

Dumpling: Lotus Perfection

Dumplings from the list of dumplings from different countries of the world stand out for their special virtuosity of preparation. They are molded from thin dough and filled with meat, fish, vegetable and mushroom fillings. The dumplings should have a special number of tucks, which are pre-drawn with a bamboo stick. This is the only way to mold a dumpling that looks like a lotus flower. Chefs are trained in this art for six months. Dumplings are tasted with chopsticks, dipping the dumplings in the sauce, like sushi.

Gyurza: dumplings of the color of the sun

Azerbaijani dumplings gyurrezeut an elongated shape, otherwise they differ little from our usual dumplings. Meat filling with onions, unleavened dough, cooking in salted water - all this is familiar to every housewife. However, there is one subtlety in the preparation of kurza - when the water boils, in addition to salt, you need to throw turmeric into it so that it acquires a sunny amber hue. In this case, the dumplings will turn out to be bright, yellow and festive.

Croatian Zagorsk Strukli

In fact, these are ordinary dumplings made from unleavened dough with curd filling, to which sour cream and eggs are added. A roll is formed from the dough and filling and cut into small pads, which are boiled like ordinary dumplings or baked in the oven with cream and cheese. Strukli can be an appetizer, dessert or addition to the first course - it all depends on the filling and the intentions of the chef.

Italian style ham ravioli

So, we figured out the names of the varieties of dumplings, now we will learn how to cook them. Let's start with the ravioli! Prepare 700 g of regular dumplings, dice 200 g ham and 2 onions. Yes, we will cook ham ravioli - hearty, tasty and mouth-watering. Fry the onion and ham in butter, mash with 400 g of potatoes and mix with the onion and meat. Divide the dough into two pieces and roll each piece thinly. Place one piece of dough on a table and mentally cut it into squares. Place the filling in a plastic bag, cut off a corner and squeeze the filling in small portions directly into the middle of the squares, a short distance apart. Cover the filled dough with a second layer of dough, cut into squares and squeeze the edges well. Boil the ravioli in boiling water for 5 minutes and serve with any hot sauce.

Chinese wontons at home

Despite the fact that the names of dumplings differ in different countries, the essence of this dish changes little - the meat filling is wrapped in dough. However, for the preparation of Chinese, you will have to additionally get bamboo shoots, rice wine and sesame oil.

Knead the unleavened dough from 3 glasses of flour, 2 glasses of water, 3 tbsp. l. sesame oil and a pinch of salt. Leave the dough for 15 minutes and prepare the filling with 300 g minced pork, 300 g mashed shrimp with a fork, 100 g chopped bamboo shoots, 2 tbsp. l. rice flour, 1 egg white, 2 tbsp. l. rice wine, 2 tbsp. l. soy sauce, 3 tbsp. l. sesame oil, sugar and pepper to taste.

Roll out the dough into a 2 mm thick layer and cut out circles with a diameter of about 5 cm, in the middle of which place a teaspoon of the filling.

Boil the dumplings, steam them, or saute until crisp.

If it's hard to find the right products, bamboo sprouts can be replaced with pickled mushrooms, instead of rice wine, take the usual dry wine, use the usual sunflower oil instead of sesame, and rice flour is quite replaceable with starch.

Kundyums with mushroom filling

Kundyums with mushroom filling are loved by vegetarians and everyone who is fasting. However, regardless of your culinary preferences, you will like this dish. First, cook the mushroom champignon broth with bay leaf, peppercorns and garlic. Strain the broth and season with salt.

Boil half a glass of buckwheat in a glass of water, finely chop 200 g of mushrooms, 2 boiled eggs and 2 onions. Fry mushrooms and onions in vegetable oil for 3 minutes, then add buckwheat and eggs and fry again for 3 minutes.

Knead a dough with 2.5 cups flour, a glass of hot water and 3 tbsp. l. vegetable oil. Let the dough rest for half an hour, roll it into a thin layer, cut into squares, put a little filling on each and mold the kundyums, wrapping them in the shape of triangles.

Place the dumplings in a baking dish and bake them for 30 minutes at 180 ° C. Pour hot mushroom broth into a mold and let the kundyums simmer for half an hour in the oven. Serve this yummy with sour cream and herbs!

Among the varieties of dumplings popular in different countries , it is difficult to choose the most delicious. Or maybe you shouldn't choose? May there always be on the table different dishes... And although we eat to live, and not vice versa, diversity has not hurt anyone yet!

Shrimp wontons

Making these Chinese dumplings or dumplings is quick and easy! Ready-made and rolled wontons (dough) can be bought at the supermarket or

I think each of us loves dumplings. It is so? But I'm sure that not everyone has an idea of ​​how many varieties of this certainly delicious food exists all over the world. I suggest you familiarize yourself with some of the most famous varieties of dumplings, from which you will definitely salivate :) I do not advise you to watch it on an empty stomach.

SIBERIAN DUMPLINGS

Until the 19th century, they were called differently - ears, shurubarki, pelnyany. And only by the beginning of the twentieth century all this was united under a single name "dumplings". The dough for all Siberian dumplings is prepared in the same way. Flour is sifted into the dish, an egg is driven into it, everything is salted, water is added, and then the hard dough is kneaded. While the dough is brewing, the filling is prepared. Meat filling comes with different meats, but knowledgeable housewives never take meat of the same type - after all, prefabricated minced meat is tastier. So, pieces of different meat (at least pork and beef equally) are scrolled in a meat grinder, and the onion is also sent there. Salt and pepper are also added to the minced meat.

VARENIKI

2

Dumplings differ from traditional Russian dumplings not only in the way they are sculpted, but also in the choice of filling. This traditional Ukrainian dish is prepared with boiled meat, vegetables, mushrooms, fruits and various berries. It is noteworthy that the dough for dumplings is made from ordinary wheat flour, it can be ordinary, yeast and even on kefir or milk. When serving dumplings, sour cream or butter is also placed on the plate.

3

Belarusians also have their own recipe, similar to dumplings - sorcerers. But this dish is very original, because potato dough is prepared for sorcerers! This unusual "dough" is prepared as follows. First, the potatoes are rubbed on a fine grater (or chopped in a faster way). All the juice is drained from the potatoes, additionally it is squeezed out. When the juice has settled, it is carefully drained, and the starch formed at the bottom is reattached to the potatoes. The mass is salted and mixed - that's the potato "dough" ready. Such a "dough" does not have plasticity, so the process of wrapping sorcerers is seriously different from the dumplings - although minced meat is used exactly the same as in Siberian dumplings. Put the potatoes in a flat cake on damp gauze or paper, put the minced meat on top, and then, lifting the edges of the gauze or paper, close the sorcerer. The sorcerer is then rolled into a ball, doused in flour, and deep-fried. Then the fried sorcerers are put in a large pot (or duck), poured with meat broth on the bones, and stewed in the oven for about 40 minutes.

4

This forgotten old Russian dish is a kind of dumplings, usually stuffed with mushrooms. The dough for kundyum is kneaded in vegetable oil (sunflower or poppy seed) and hot water and is a combination of choux and draft dough. The filling can be made from both fresh and dry mushrooms in combination with cereals (buckwheat, rice) and spices. There are kundyums with egg or vegetable filling (sorrel, chopped hard eggs, rice). And, finally, the main thing: unlike dumplings, kundyums are not boiled, but first baked (sometimes fried), and then simmered in the oven or oven under mushroom or sour cream sauce. There is a version that kundyums are an invention of church cooks, and they appeared as a replacement for dumplings on a lean, monastic table. But the very name of the dish is of Turkic origin and means "wheat", that is, from wheat dough.

5

In Dagestan, dumplings are called kurze. Kurze is cooked with both meat and vegetables, like classic Siberian dumplings. But vegetable kurze is more often prepared with onions and eggs, and not with cabbage. As a meat filling, as a rule, lamb, beef or chicken are used. However, like Siberians, Caucasian housewives also prefer to mix different types of meat. The dough for kurze is prepared in the same way. Cooking and meat filling is no different. But about the stuffing with onions and eggs, perhaps, it is worth talking in more detail. For the filling, onions and green onions are finely chopped, and a raw egg is added to it - approximately in the proportions of an onion omelet. That is, the mass fraction of onions is only a little more than the fraction of an egg. Salt, pepper and a little milk are also added to the minced meat.

6

Georgian cuisine. Spicy meat (very spicy - this is Georgia), to which a large amount of onion and garlic was also added, is packed in a dough that was not cooked using eggs. The product is shaped like a pouch with a long tail. All this is cooked in salt water until tender. They eat khinkali with their hands, holding on to the tail, which is then thrown away (a tribute to tradition - before, hands were washed less often, so it was easier to throw out the tail than to be treated for various diseases). First, they make a small bite, drink the juice, sprinkle with black pepper and only then eat.

7

A special kind of dumplings from Central Asia. Steamed manti are prepared in a special device called a kaskan. External - these are grates that are located in several tiers, they are placed in a boiler with a tight lid, where water boils at the bottom. Something like a simplified steamer, such a device is sometimes called a "mantle". Unlike dumplings, manti are characterized by larger sizes and unusual shapes, and the meat filling is made from chopped lamb, horse meat and beef, with pieces of fat tail fat, with the addition of onions. In addition, seasonal vegetables such as carrots and pumpkin are often used as a filling for manti. Served with sour cream and fresh herbs.

8

Armenian cuisine. Minced meat (lamb, beef) is lightly fried and placed in dough tubes, sealed on one side. These tubes are placed vertically and tightly in a saucepan, poured with a small amount of meat broth and cooked until tender. It turns out an open cylindrical dumpling.

Poses (boozy)

9

Buryat national cuisine. Chopped meat with onions is wrapped in a bag of dough so that there is an open hole on top. They are steamed, opening up, so that the precious broth does not pour out. It turns out a rather large (5 - 7 cm) open dumpling, which is usually eaten by hand.

Podgillo

10

This strange name hides a special type of dumplings from the Republic of Mari El. Take meat (preferably game - badger, hare, wild boar), mix with a lot of onions, wrap it in a flattened crescent-shaped dough and cook. Sometimes millet porridge and cottage cheese are added as additional ingredients.

11

Chuchvara is a dish of Uzbek cuisine in the form of boiled products made from unleavened dough stuffed with meat. Unlike dumplings, chuchvara is smaller in size. It is made from the same products as dumplings in Russia, but with the difference that pork is not used in the meat filling. The filling is considered ideal, for which meat and onions are not passed through a meat grinder, but are finely chopped with a knife. Chuchwara is almost always served with broth and therefore more closely resembles the first course.

12

Azerbaijani spicy soup with small dumplings. The main ingredient is lamb. It is needed for both minced meat and broth (bone). Small dumplings are made from very thin dough, boiled in salt water, and then in broth with a bunch of spices, onion and garlic quarters.

13

Jewish dumplings - kreplach, in fact, are no different from Siberian dumplings - well, except that pork is never added to them. In addition, in addition to the traditional cabbage filling, mashed potato filling is used in Jewish dumplings. But the types of wrapping kreplach can differ - sometimes they are wrapped like Siberian dumplings, and then they have the shape of an ear, and sometimes the dough is cut into squares, and folding them in half, they get triangular kreplach. Broths are prepared with kreplach dumplings, often chicken, less often vegetable. In addition, kreplach can be simply fried. Kreplach, like wontons, is a traditional festive dish. Depending on the meaning of the holiday, they are served either fried or boiled.

14

Chinese cuisine. If you take minced meat, young bamboo stalks or xianggu mushrooms, wrap it in dough, boil it in broth and add it to a traditional Chinese soup, you get a classic wonton. The dish is quite spicy, since ginger, garlic and pepper are generously added to the minced meat.

15

Chinese cuisine. Yeast is not put into the dough, the filling is minced pork plus cabbage. Other types of fillings are much less common. The shape is most often triangular, due to the longitudinal splint from above. Steamed. It is used with a traditional sauce of vinegar, minced garlic and soy sauce.

16

Chinese cuisine. Steamed yeast dough with various fillings. The most popular filling is pork with cabbage, but sometimes tofu, mushrooms, pumpkin and minced meat from other types of meat are added. The shape is usually round, with a small but noticeable splint on top. It was they who were depicted in the animated film "Kung Fu Panda".

17

And again, Chinese cuisine. But this time it is a special kind of dumplings that are closer to the dessert than to the main course, as it is served during traditional Chinese tea drinking. Actually, dim sum is made from the thinnest (almost transparent) rice dough, stuffed with various fillings (including fruits) and steamed. The shape of dim sum can be any - it all depends on the skill of the cook. Yes, they are measured in skill by making various types of dumplings and intricately arranging them.

18

Tibetan cuisine. Minced meat is made from available meat - chicken, pork, goat meat, yak meat (Tibet). Pepper, salt, garlic, coriander, onion and caraway are added to it, and all this is packed in unleavened dough (no yeast). Boiled and served with national drinks. In some regions, cheese and vegetables are added to the filling.

KIMCHI MANDU

19

Korean cuisine. The dough is rice and rather thin. The filling is ground beef and pork with tofu, onions, ginger and spicy Chinese cabbage. The shape is round, reminiscent of classic dumplings, only the edges are bent up. All this is brewed in salted water. Served with soy sauce. In some versions, the minced meat can be replaced with mushrooms.

20

Japanese gedza dumplings differ from their Chinese counterparts in their pronounced garlic taste and less salt and soy. But the Japanese cannot do without soy-vinegar sauce on the table. The traditional gedza recipe is a mixture of minced pork, garlic, cabbage and sesame oil in a thin crust. Basically, it is customary to fry them.

21

Indian kitchen. The dough is made from rice flour, and the filling is coconut, palm sugar, cardamom and nuts. Sweet dumpling, yes. It resembles khinkali in shape, it is steamed or deep-fried. Served with ghee.

22

Italian food. Filling - meat, fish, mushrooms, cheese, vegetables, whatever. All this is packed in dough in the form of squares, crescents or ovals and boiled in broth or salt water. They can also be fried in oil. The principal difference lies in the dough - it is bland and rather thin. Also, as practice has shown, ravioli are usually smaller in size than traditional dumplings.

KROPKAKOR

23

Swedish cuisine. The dough is made from boiled potatoes, flour and yolks. It turns out to be quite thick. Ham, bacon and fried onions are used as the filling. The product is spherical, boiled in salt water and served with lingonberry jam, butter and cream. And yes, this is closer to dumplings than pies.

MAULTASHEN

24

German large meat dumplings Multaschen are boiled in thick meat broth and served in it, seasoned with fresh herbs and washed down with freshly brewed beer. They differ from our dumplings in shape (they are rectangular) and in the composition of minced meat (spinach is added to it).

What to call dumplings? Development of names for a manufacturer of frozen convenience foods.

The frozen meat semi-finished products market covers following products food: dumplings, dumplings, pancakes, cutlets, minced meat, pizzas, semi-finished poultry products, etc.
In terms of weight, the dumplings segment occupies about 80% of the market, the remaining 20% ​​are cutlet products. The products of the dumplings segment outstripped all other frozen meat semi-finished products in their development, not only quantitatively, but also qualitatively. In general, in all cities the largest market share in value terms - about 60% is occupied by dumplings. Various semi-finished meat products, although they occupy the second position in the market structure, account for only 20%, and pancakes - only about 10%.
Both large meat processing plants and small state of emergency are now engaged in the manufacture of "fast mismatches". The leaders of the industry have long had a constant clientele, and small firms strive to "take" the buyer precisely with the home of their products, quality at the lowest price. The dumplings market is characterized by low concentration: large companies and numerous medium and small enterprises find their place there. Consumers in most cities prefer local products.
Among the current market trends, one can also highlight an increase in demand for expensive products, a decrease in price factors of competition, an increase in the value of branding, and an expansion of the range.

The main players in the market of frozen meat semi-finished products of Nizhny Novgorod

Russian manufacturers
1. Daria
2. Talosto - "Sam Samych" dumplings, pancakes "Maslenitsa"
3. Ravioli
4. MLM
5. Hummingbird
Local producers
1. Demka
2. Velrus - TM "Do Am"
3. Pressure cooker
4. IP Fufaeva - TM "Pospel"
5. IP Kuznetsov - TM "Robin-bobin" and "Mister Twister"
6. Balakhna meat processing plant - TM "VarVara", "Snowmen", "Under vodka"
7. IP Bogdan - TM "Domashny Culinary"
8. Efimov products
9. Shibaevsky products
10. SP Fomin
11. Frost
12. Lady
13.and others

The market for the production of semi-finished meat products and dumplings in N. Novgorod is very competitive (65 dumplings shops). The quality of the finished dumplings is very low - everyone is trying to work in the "economy" class. There are practically no elite products, or they are quickly slipping into the "economy" class in terms of quality and price. The most expensive dumplings "Tsarskie" IP Kuznetsov - 160 rubles. for 1 kg. Cut meat is a chilled product, mainly sold without trade marks, for example, IP Belyaev.

conclusions
1. The market offers products from both Russian and Nizhny Novgorod manufacturers.
2. Local manufacturers have strong brands, good distribution and loyal customers. (Velrus, Pospel)
3. A large number of players and brands - a very colorful advertising field.
4. Competition in price and quality is very strong. The economy segment is overheated, the premium segment requires high and stable quality. Manufacturers seek to reduce the cost of production and often counterfeit their products.

Examples of names of dumplings TM "Skorovar"

	Types of names and concepts	The names of the produced dumplings
	Flavoring attributes	Delicate, Fragrant, Southern, With dill, Capital
	Nizhny Novgorod theme	Oksky open spaces, Burlatskaya Sloboda.
	Fairy tales and cartoons	Three mistresses, Two from the casket, Three fat men.
	Home cooking	Seven with a spoon, Seven chefs
	People's	Lyubava

Food name development
Consider the typical names of food brands in the trade of meat and chicken products, semi-finished products and dumplings. Three groups of goods can be distinguished:
Cut, chilled and portioned products (wings, breasts, tenderloin)
Frozen (minced meat)
Packaged products (cutlets)
*** Dumplings (can be divided into a separate group)

Classification of food brand names

	Brand names	Title type
	Atyashevo, Linda, Demka, Dikom, Chernysikha, Mikoyan, Ostankino, Diveevo	Geographical name - indicates the place of production of meat products
	Prod-optima, Prodmarket, Prodservice, Prodinvest., Provision	From the name with the root "Prod"
	Nizhegorodryba-NN, Nizhegorodptitsa-NN, Provincial sausages, Poltava sausages, Russian sausages, World of poultry, Rosptitsa, Interfruit, Nizhny Novgorod grocery	The name indicates the product, the product category.
	Starodvorskie sausages, Peasant farmstead	The name indicates the tradition of food production
	Myasko, Myasogor, Myasnov (f), Meat grinder	The name indicates meat products
	Store "Kormilets"	Name indicating food
	Robin-Bobbin	The name is literary, the hero is a lover of eating well meat food
	Morozko, Iceberg	The name indicates freezing
	I was in time, Mister Twister	The name indicates the speed of cooking.
	Summer taste, Delicate line, Tasty line	The name indicates the virtues of the taste
		Name indicates food imports
	Dobrynya, Do AM, Yadrena soot	Image names
	Shibaevskie products, Efimovskie products, I.P. Belyaev, IP Kuznetsov, IP Kireev,	Unlike meat processing plants, small producers of meat products
	Lady, Craftswoman, Home cook	The name indicates home and hand cooking
	Tablespoon, For the Groom, Home-made, Gotoff, Has arrived, Sam Samych, Under vodka	Names of dumplings

Regularities of naming
1.Geographic and historical names are typical for large meat processors, factories
2.The name indicates the trade (sale) of food
3.The name indicates the product category (meat, fish, poultry)
4. Image names (Dobrynya)
5.Customer-oriented names (taste, food, meal)

Positioning patterns
Analysis of trade marks showed that all available trade marks can be divided into 5 groups:

	Images	Brand Names
	Foreign literary	Robin Bobbin, Mister Twister, Frau Marta, Santa Bremer, Courland
	Traditionally Russians	Starodvorskie sausages, Peasant farmstead.
	Homemade, hand made	Craftswoman, Home cook, Own kitchen, For the Groom, Shibaevsky products, Efimovsky products ,.
	Food, urban	Do AM, Gotoff, Has arrived, Samych himself
	Umbrella brands	Daria, Dobrynya, Craftswoman, Morozko a

Branding patterns
"Home" brands are developed and promoted by small manufacturers, individual entrepreneurs, workshops
Umbrella brands create large meat processing plants