round the Glo A b ip r T mpling Sty e,
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by Sophie Baro n Written y Jordan Sche b n o rati chte Illust r
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othing beats biting into a handheld, scrumptiously filled little thing of dough. Whether it be filled with vegetables, seasoned meat, or even cheese, there’s something special about an unsuspecting bite of dough packed with powerful flavors on the inside. And while there may not be a universal term for this type of food, many cultures around the world have their own unique version of this and for our purposes, we’ll just call them dumplings. Let’s take a trip around the world and discover all the goodness that can be hidden inside!
China — Jiaozi
The first type of dumpling that comes to my mind is the Chinese dumpling, Jiaozi. While these found their origin in China, many other eastern Asian countries have their own version of these umami dumplings. All jiaozi are typically formed with a thin, rolledout dough, but fillings can vary from meats such as chicken and pork to seafood and vegetables. The choices don’t end with the filling—preparations include steamed, pan-fried, or even boiled.
South America — Empanada
This flavorful pocket is one of our favorites. Empanadas can be found in an array of Latin cuisine and while its official origin is unclear, many food historians point to Argentina as the creator of the empanada. The term empanada—or bread wrapped—is often a small, hand-held dish that can be fried or baked and is traditionally stuffed with ground meat. Today across the world, you can see chefs are getting creative with empanada stuffings. We’ve even tried buffalo chicken and banana chocolate empanadas at Empanada Mamas in New York City.
8 | baked
