Definition and Origin of Dumplings According to Experts

Dumplings are food in the form of minced meat wrapped in flour sheets. After boiling for a while, dumplings are usually served in soup. Besides being boiled, the dumplings are also fried in a lot of cooking oil until they look like crackers. Dumplings (wonton) is one type of dim sum.

Dumpling fillings are generally made from shrimp, pork, or vegetables. In Indonesia, dumpling fillings are mainly made from prawns or a mixture of chicken and shrimp with the addition of chopped ginger, onion, or garlic. The seasoning for the dumpling filling can be soy sauce, oyster sauce, and sesame oil.

Dumpling skin is made from a mixture of wheat flour, water, and table salt. The dough is thinned and cut into squares. Besides being able to make your own, you can buy dumpling skins in packs of 10 to 20 sheets. When making dumplings (not tofu meatballs), dumpling skin is used as a wrapper for minced meat.

In Indonesia, it is also known as fried wonton skin without filling. Various Indonesian foods that use dumplings, for example: soup dumplings, fried dumplings, soup fried dumplings, wonton noodles, and cwie noodles. In the noodle soup pangsit dish, the dumplings are often served separately in a small bowl. In addition, dumplings are usually served with a bowl of beef meatballs. Most Malang meatballs use dumplings as an addition to the meatball filling.

Origin

In Xiamen (Fujian) and surrounding areas, as well as Taiwan, this dish is called (biǎn shí) or pian sit in Hokkien. In Fujian, a similar but smaller dish is called (pinyin: biǎn ròu yàn). The filling is a mixture of pork and sweet potatoes. In most countries around the world, the common name for dumplings is wonton. The word wonton (雲呑) comes from the name of this food in Cantonese. In Chinese, this dish is written as (pinyin: húntun). In Sichuan and Chongqing, dumplings are called (chāo shǒu), and are served in a spicy soup with la you and andaliman

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