In Shanghai, wontons form part of what might be the city’s favourite breakfast. A light broth (sometimes just the starchy water the wontons have been cooked in) is flavoured with a little sesame oil, spring onion and pepper, and acts as a soup to hold delicious wontons filled with pork and green vegetables. Its warm broth - as well as any added fat and spice - makes this an ideal remedy for when you're feeling under the weather.
Shanghai-style wonton soup Source: Adam Liaw
These dumplings are little parcels of minced meat and vegetable wrapped in a thin piece of dough. They can be round or crescent-shaped, boiled, steamed or fried, and are one of the major foods prepared for the Chinese New Year. Their shape resembles gold ingots, which symbolises wealth. This recipe makes quite a large quantity of pork dumplings, but they can be frozen for those cheeky late-night snacks.
Source: Adam Liaw
One of the most versatile foods in Hong Kong, this vegan and vegetarian friendly steamed dumpling recipe is great for when you're after something light and full of texture.
Source: Adam Liaw
This Korean dish is a soft and chewy hand-torn noodle potato soup that is both comforting and wholesome. The broth is rich in umami flavour, and chef Billy Law calls it the 'minestrone of Korea'.
Source: Billy Law
Ravioli is an Italian dumpling, and it's typically stuffed with ricotta, meat, cheese, and vegetables. The filling is then sealed in dough and served with a delicious tomato or cream-based pasta sauce. In ancient Italy, these tiny dumplings were served every Friday - making this Rachel Khoo recipe the perfect dish to wrap the week.
Source: Prue Ruscoe
In Turkish culture, this dish typically needs many hands. Teamwork is definitely a must if you are planning to make manti for a large group of guests, so invite your mates over and tackle it together. They say a sign of a good manti is how small they are, and while Shane Delia's manti are bigger than a traditional dumpling, they're still just as delicious!
Interpretations of manti can vary, but they're usually served with yoghurt, dried mint and red pepper. Source: Andrew Dorn
This dumpling's story begins in Nanxiang, Shanghai over nearly 150 years ago. It is believed that restauranteur Huang Mingxian wanted to create a dumpling that would surprise and delight his guests. It's usually filled with pork and aspic (meat stock set to jelly). When it cooks, the aspic melts, forming a 'soup' within the dumpling. With this recipe, the soup comes from the melted bone marrow.
Source: SBS Food
