Why dumplings are the best food group
in the entire world.
When someone says the word dumpling, how does it make you feel?
Cosy? Nostalgic? Happy? Relaxed?
These are a handful of words that I personally associate with dumplings. I grew up around Europe (Poland, Czech Republic, France, England, and Switzerland), so the dumplings that surrounded me throughout my childhood are heavily European.
My Mum and Granny Pat used to make suet dumplings on the reg; aka the classic British dumpling. It doesn’t sound particularly appetising on the surface, but oh boy it’s the epitome of comfort.
A suet dumpling portrayal: fluffy yet simultaneously dense, doughy balls lightly perched on top of a rich beef stew with carrots, onions, herbs, and a gorgeously umami gravy.
I was too young really to remember pierogi in Poland or knedlíky in Czech Republic but as I grew up, started traveling, connecting with more cultures, and began diving deep into the world of food, I recognised that nearly every single country in the world has their own version of a dumpling. And nobody had really explored it.
So, I explored it, researched it, and fell in love with the dumpling. Oh and I wrote a whole cookbook about them…
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Tell me then, what is a dumpling?
This is a hard one, because a dumpling can mean so many different things, to so many different people.
The footprint of this ‘food group’ reaches so far and wide, you would be remiss to think they weren’t going for global culinary domination. These cheeky little munchkins can be soft and fluffy, filled-to-bursting, sweet and savoury, and come in all shapes and sizes.
Italian ravioli, Polish pierogi or Turkish manti are the European versions of Chinese jiaozi or Uzbek chuchvara – essentially we are talking about some sort of dough wrapper encasing a meat or veggie filling, that is then boiled, steamed or fried.
You’ve then got fluffy dumplings like British suet dumplings or Botswanaian madombi – here dough balls are typically placed on top of some kind of stew and steamed until fluffy.
Hungarian túrógombóc, German spaetzle or Dominican domplines are small boiled dumplings, generally without a filling, also known as ‘naked dumplings’.
Now, when it comes to baked dumplings, there’s a bit of a blurred line between pie, pastry and dumpling. To be as inclusive as possible (but mainly because they taste so good), I’ve chosen to embrace what I see as the dumpling’s first cousins; some of my favourites include Argentine empanadas, Greek spanakopita, and North American baked apples.
There are literally hundreds of dumplings out there and to make things even more interesting I’ve included dishes in the book that are inspired by some even more distant dumpling family members, like a take on Uzbek oromo, Portuguese rissois de carne, Chinese cabbage rolls, and Jamaican fried dumplings.
There is a gorgeous dumpling map illustration in my cookbook that I can’t wait for you to see…make sure to buy my book so you don’t miss it!
And why are dumplings the best food group in the entire world?
Because every time I mention to anyone that I’ve written a cookbook all about dumplings, it evokes a “ooooh my goodness I LOVE dumplings”.
Ask your friend, your sister, brother, parent, or enemy…everyone loves dumplings.
They’re a “poor mans food”, they’re a meal in a bite, they’re a way to relax by yourself, they’re a way to enjoy spending time with friends or family, they’re inexpensive to make, they’re simple to make, and they make you feel GOOD.
Okay, I must admit, this is a rather subjective statement…but it’s become pretty clear to me that everyone loves a dumpling.
If you’ve made it this far down my newsletter, I thank you my dear friend. And because you’ve come this far, here’s a little sneak peek into the book:
On the left: we’ve got my French Onion Dumpling Soup. Inspired by my time growing up in rural France eating French onion soup for lunch and with a German twist made with dumplings known as spätzle: tiny, noodle-like egg dumplings that are a breeze to prepare and even easier to eat.
In the middle: time to show off my Mini Biscoff Fried Dumplings. While traveling across Brazil, it became abundantly clear that the locals love their deep-fried dough balls covered in cinnamon sugar: a dish called bolinhos de chula. My variation of this sweet snack is filled with Biscoff spread, a personal favourite. Very moreish and very tasty!
On the right: Vibrant Dumpling Chaat, one of my favourite ‘speedy eats’ recipes from the book. It is a flavour powerhouse inspired by Indian Chaat, one of many gorgeous snacks India has to offer. I ate this in abundance when we traveled through this dynamic, stunning, and charmingly chaotic country.
Right, I’m off to make some dumplings (classic), but I’ll see you at the end of this week to give you a delightful recipe roundup! I’ve got a couple of VERY fun dishes coming out with the King of fermented goods (Kenji Cooks) so keep your eyes peeled!
Thank you once again for all your love and support.
Sending dozens of dumpling hugs,
Em xxx