Dumplings @ Large

There is one food that has a significance almost equal to that of rice and that is dumplings. The dough for most dumplings has always been based whichever was the staple in a given region (oats, wheat, maize, etc.), or on one potato, etc. Despite its simplicity, the dumpling has evolved in the course of time from into more variety. For example, pork dumplings (shumai) served at Island Tang (Hong Kong) is made with truffle oil, something I detest.

Truffle Oil: http://mesubim.com/2013/11/14/truffles-destroyed/

Ancient Rome had their own dumplings and can be read about in the oldest of cook books by Apicius. For 1 acetabulum of stock add 7 of water, a little green celery, a little spoonful of ground pepper, and boil this with the sausage meat of dumplings. If you intend taking this to move the bowels the sediment salts of hydrogarum have to be added.

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Jiaozi (jow-zah) a Chinese dumpling, is a traditional Chinese foods in northern China In ancient times. Today it has been adopted and is named gyoza, a common food served in Japan with its roots from China.

No doubt you’ll find dumplings in every corner of this globe. They have been adopted to fit the cultural indigenous kitchens from their ancient roots to the likes of far away places such as Jamaica, India, Nepal and Iraq. I never get bored by the multiple variations and look forward to trying some dim sum while in Hong Kong, another variation of dumplings.