Empanadas or empanadillas are quite delicious but I wouln’t call them dumplings. Maybe we need a more precise denition of “dumpling” here. I always thought they were of Chinese origin. Can anyone confirm this?
>> I only know the cheap Chef Boyardee cans.
>> Eeeeew! I can’t believe anyone over the age of six eats that crap!
Single men are the most voracious creatures. I eat that stuff right out of the can and I’ll only heat it if I’m feeling like gourmet night. When sailing I refuse to cook in any bad weather and just eat anything out of a can. I am always amazed when people would rather go hungry than eat cold food out of a can. It’s kept me alive all these years.
I looooove Korean mandu. There is a great hole-in-the-wall joint a mile or so from my apartment that makes them. The challenge in eating there is that there are approximately 247 items on the menu, all listed in what appears to be great detail in Korean, and all of which are translated into English as “dumplings.” (If you’re lucky, the menu may distinguish between steamed dumplings, bioled dumplings, and fried dumplings.) None of the waitstaff speak enough English to form a complete sentence, so asking about the differences is pointless. The “point-and-pray” ordering technique is always a fun adventure.
So, my fellow linguistics geeks…please expound on the subject of cross-cultural dumplings. (Actually, now that I think about it, “cross-cultural dumpling” would make a great cutesy nickname for most of the guys I’ve dated…hmmmm….)
I believe that Korean is an Altaic language, as are the various Turkic languages spoken in Central Asia. (Different branches, though IIRC; I don’t think they’re closely related. Of course, I don’t know squat about Korean, so I could be totally wrong.) Korean mandu are obviously quite similar to Uzbek manty, so does anyone care to propose a theory on the transcontinental migration of Altaic dumplings and their various appellations? Please free-associate if necessary.
When I have made empanadas they were made almost exactly like potstickers. A circle of dough about 2 to 3 inches in diameter. A dollup of stuffing then fold the dough over it. When stuffed with mincemeat this is a traditional holiday snack in Northern New Mexico. There are also empanadas that are bigger more like calzones that I would agree are stretching the dumpling definition.
If you are referring to a flour tortilla folded over some cheese and heated on the griddle, then I agree. If I was to include anything wrapped in or placed on a tortilla then I would have mentioned the ubiquitous taco or enchiladas, sopes, tostadas, huaraches etc. But the different dishes I mentioned all begin with raw corn dough and are either fried, steamed or cooked on a comal.
Quesadillas are also made masa de maíz and then fried. Filled with such delicacies as flor de calabaza (squash blossoms), rajas de chile con requeson, huitlacoche (corn fungus) and lots and lots of other fillings.
The Korean word mandu, along with the Japanese manju, comes from the Chinese mántou.
So, where does mántou come from? The first theory is that they were named after an episode of “The Three Kingdoms” where the famous general Kong Ming, seeking to attack the barbarian king Meng Huo came to a river where the current was too rough to cross. According to local “barbarian” customs, he was to sacrifice the head of 49 men, along with cows and sheep to appease the river. Not wanting to kill some of his men, he had the meat of the cows and sheep made into balls about the size of a human head and covered with flour. Thus we get mán -> barbarian + tou -> head. The name was thus given to the meatballs covered with flour people were already eating at the time. Since “barbarian head” isn’t too apetising, the mán character was replaced with another one.
There is also another theory, much more credible, but also a bit more dull that mántou comes from the name of an Indian confection.
Zenster is about to correct Collounsbury using the word “fufu!!” The end is surely near (and don’t call me Shirley!") Yes, Virginia, there is a West African dumpling named “fufu.”
… A West African dumpling called “fufu” …
"Fufu: A stiff dumpling or mashed potato-like mixture that accompanies soups, stews and sauces. The starchy staple of many African meals is made from a fine “fufu flour.”
“The most unusual item is fufu and egusi stew ($6.99). Fufu is a flour dumpling the size of a grapefruit. Diners tear off pieces of the dumpling to eat the stew of turkey, greens and ground melon seeds.”
“The African porridge is Fufu, and similar foods, which are the starchy foundations of meals all over Sub-Saharan Africa. The most traditional and typical meal in sub-Saharan Africa is a soup or stew or sauce served with fufu (or one of its variants). Whatever they are called, these foundations of the African meal are usually prepared in a process that involves pounding, boiling, and stirring a starchy staple until it is a very thick, sticky mass – much thicker than mashed potatoes (which are their nearest counterpart in the typical European-American meal). The main ingredient of these fufu-foods is usually a grain, such as millet or corn (maize), or a tuber vegetable such as manioc (cassava) or yams. Plantains (which, though starchy, are a fruit) are sometimes used. Sometimes the main ingredient is fermented or made into a flour before cooking. These foods are variously referred to as dumpling, mush, pap, or porridge, but none of these names is a perfect fit, hence the West African word fufu is the most often used outside of Africa.”
And in other (much more mundane news):
What? You’ve never heard of “chicken and dumplings?”
As in “She’ll be Comin’ Around the Mountain?”
“She’ll Be Coming Around the Mountain”
“Oh we’ll all have chicken and dumplings when she comes.
Oh we’ll all have chicken and dumplings when she comes.
Oh we’ll all have chicken and dumplings,
Oh we’ll all have chicken and dumplings,
Oh we’ll all have chicken and dumplings when she comes.”
[sub]EMPHASIS ADDED[/sub]
The British equivalent of the (meat-filled) dumpling would be the pudding; typically a large pie-like construction made of suet pastry filled with meat(yes, possibly including kidney!), gravy and vegetables - this might look like a pie, but it is technically a dumpling because it is typically steamed(in a basin) or boiled(tighty wrapped in a cloth), the suet pastry recipe is also exactly the same as suet dumplings that would go into a stew.