There is no place in Asia where these delightful dumplings are not served. Whether they are steamed, boiled or pan fried, dumplings are one of the world most inventive culinary tradition. Their far off cousins are best described as raviolis, tortellinis and other meat filled “western” style dumplings. Wherever I travelled in Asia my daily dish would certainly include these little tasty wonders. If the pan fried Gyoza similar to that of the Chinese Jiaozi dumplings is a popular treat in Japan, the Tibetan momo or the yak meat filled dumplings are the country’s most beloved specialty. I had my try of these Tibetan dumplings in a traditional restaurant in the town of Shigatse and although I am not a fan for yak meat, but these were quite good.
In Indonesia dumplings popularly known as “pangsit” can also be prepared either steamed, boiled or pan fried. Originally introduced by Chinese immigrants these meat, shrimp or vegetables dumplings are normally served with noodles mixed as vegetable soup or simply fried and known as “pangsit goreng”. When in Jakarta I would always drop by China town or Glodok one of the best area to taste these irresistible dumplings.
Dumplings are everywhere in Asia … Sold along the streets of Beijing for all day eating pleasure. Below a snapshot taken at a dumpling restaurant in Shanghai – these large yummy meat and vegetable filled wraps served with rice vinegar, soy sauce and chillies !