Popular Called Pangsit, Have You Tried 10 Types Of Dumplings In This Cooking?

Illustration of the type of clothing or popular cuisine called dumpings (Freepik)

YOGYAKARTA In Indonesia known as dumplings, it is also popular called dumpings, dishes served are steamed or fried made from flour. The contents vary, such as scarming cheese, cutting meat, to flavor-rich herbs and flavors. There are many types of dumpings processed into popular dishes. Launching Brittanica, in Italy there is gnocchi and nockerl in Hungary, and spaetzle in Central Europe made in boiling water. Have you ever tried the types of dumpings orferred dishes below?

Manti is a traditional Turkish dumpling filled with milled meat that has been spiced with onions. The Commander was given a sauce made from yogurt and garlic. Originally from Central Asia brought to Turkey by the Turkish nomad in the 13th century.

In Indonesia, it may be similar to bappao, in China, Baozi is called a daily snack. Bao is a steamed bread called mantou bread and is filled with various ingredients ranging from savory to sweet. But it is generally filled with meat, seafood, or vegetables.

Baozi is the most popular char siu bao, filled with grilled pork in the style of Kanton. The Shanghai-style baozi is smaller in size and called long bao xiao or Shengjian mantou.

This Japanese Gyoza, is in the form of a sickle moon that originally came from China but the recipe has changed slightly. Gyoza consists of a thin layer made of flour, eggs, and water which is then filled with a mixture of meat and vegetables. Filled materials are adjusted to local earth products. But most generally filled withtoned chicken or pork, cabbage, leeks, garlic, ginger, and leeks.

Among the various types of dumpings from China, mantou shengjian is the most popular because it is served fried. But there are also those served in the soup. Mantou is made from packaged meat, vegetables, and shrimp as the basic ingredient. Often, cabbage and onions are added to create a fresh taste. Usually spiced with salted soy sauce, coconut oil, and ginger and garlic.

Xiaolongbao is a dumpling originating from Nan Xiang from the 19th century. Currently the area is the Jiading district in Shanghai. Launching TasteAtlas, Tuesday, November 21, dumplings filled with soup and packaged pork and then steamed in bamboo nails. Sometimes, xiaolongbao with thin skin can also be filled with crab or shrimp meat.

Shu'ji'o is a Chinese dumpling that is served without soup and filled with various ingredients. This boiled Commander is a staple food in northern China. Some of the most popular stuffing ingredients include shrimp, cucumber, purple cabbage, pork giling, tauge, bihun, and rice. Shu'ji'o is very popular when Chinese New Year and some are shaped like sickles.

Pangsit, known as jiaozi, consists of a thin rolled dough containing meat or vegetable fillings, is one of the most popular and most frequently eaten dishes in China and East Asia. This food is served as an opening dish or as a main dish, always with additional soy sauce. Traditionally, jiaozi is always eaten during Chinese New Year. Depending on the way to cook it, jiaozi's atmosphere can be classified into three categories: boiled, steamed, and fried.

Similar to xiaolongbao but thicker skin. Called tangbao, this steamed food is given yeast and filled with packaged pork or crab meat. This food is usually served after steaming so that it is still warm.

Variations of Chinese jiaozi fried, known as guotie, are North China dumplings that are usually filled with packaged pork, Chinese cabbage, onions, ginger, rice wine, and wijen seed oil.

Cycle and soft textures are obtained using a special preparation method. When the bottom is fried, a little liquid is added into a pan which is then closed, so that the remaining dumplings and fillings can be steamed. The guotie shape is always long and straight to make it easier to stand and not fall when cooked. Goutie can literally be translated as a pot stick, so this dumpling is often dubbed a potsticker, especially in North America.

This last type of dumpling food, of course you know because it is quite popular in Indonesia. This steamed fish Commander is in the form of a cone that is usually served with boiled eggs, potatoes, cabbage rolls, tofu, and bitter. After the dish is steamed, then cut into one bit in size, then bathed in spicy peanut sauce. Usually, added sour orange juice, soy sauce, and chili sauce.

Those are the ten types of foods that are popular called dumpings. Are there any variants of the above dish that you often taste and which one you like the most?