Food Tree No. 01
← All Food TreesDumplings
One idea, a hundred names
A parcel of dough around something delicious — the simplest cooking idea, traced from one silk-road workshop to the kitchens of a dozen countries. Same principle, wildly different accents.
Dumplings
Central Asia, ~1500 years ago
East Asia
Pan-fried, steamed, boiled
Jiaozi
Northern China
Boiled or pan-fried, pork + chive
Gyoza
Japan
Thin skin, crisp-bottomed
Mandu
Korea
Kimchi and pork; often steamed
The Himalayas
Steam-first tradition
Momo
Nepal + Tibet
Steamed; buff, chicken or veg
Central Asia
The origin belt
Manti
Turkey · Kazakhstan
Tiny; yogurt + garlic sauce
Chuchvara
Uzbekistan
Served floating in broth
Europe
Wheat-belt adaptations
Pierogi
Poland
Potato + curd; boiled, then fried
Vareniki
Ukraine
Sweet or savoury; sour cream