Old Fashioned Corned Beef And Cabbage Recipe With Chicken Broth Dumplings – Global Comfort Food

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Dumplings – Global Comfort Food

Name a country, and it’s sure to have its own version of money, and certainly more than one. They are traditional dishes for millions, eaten during religious holidays and festivals, enjoyed with meat, grilled, served as dessert or just as a light snack. They can be poached, stuffed, boiled, fried, or steamed.

Cauliflower is an ancient food. Historians believe that the cavemen actually prepared some version. (Dinosaurs probably rolled into a ball with the ground and into the boiling water, once they figured out how to make fire.) Filled pots probably formed centuries later, as is known. iiaozi, most likely about 2000 years ago. Credit for their creation goes to a man named Zhang Zhongjian, a famous herbalist during the Han Dynasty. Many poor people in that city suffered from the cold and their ears were affected by the cold. He made large vats of boiled vegetable soup, added herbs, then poured it into bowls and served the soup to the public. (This chicken soup was, of course, the forerunner of chicken soup for colds and flu.) Dil was made from thin wheat leaves and chopped vegetables. The herbal soup fed, cooled and helped the inhabitants. They look exactly the same shape and size as you see in Chinese restaurants today.

Although they were eaten in China for centuries, in the 13th century Turkish traders manti dumplings in Mongolia. They are similar to traditional Chinese dumplings, thin dough filled with meat and vegetables, then baked, usually served with garlic and yogurt, pickled cabbage or cucumber. The Turks took it to the Middle East and from there to Western Europe where every country made its own version. The Italians first introduced the concept of dumplings in the 15th century with their light, potato-based gnocchi. Unfortunately for the explorer Marco Polo, who lived several hundred years ago, he abandoned this glorious Italian trait and had to limit his consumption of money to trips to China. (A long way to go.) Eventually pasta tortellini and ravioli, like the Chinese wonton, were created.

India has many variations of dumplings, which vary according to region and traditional holidays and religious festivals. Africa also contains many types and ways of cooking, from country to country. Spanish empanadas are a favorite in many South American countries, including Mexico and the Caribbean. They may be fried or baked, with sweet or savory fillings. The English and Irish usually throw them into the food. In the Czech Republic and other Slavic countries, the most popular are breads, which are made from yeast dough, shaped into a large ball shaped like a football, and baked until boiled. Light and tasty, they are served with gravy or sauerkraut. Fruit snacks, a favorite dessert or snack, are wrapped in dough around a bun or almond and boiled until done, then topped with melted butter, cinnamon, sugar and served hot.

For the Colonists, dumplings in some form were an easy way to extend soups and stews. And there is some evidence that even the Native American Indians had a form before the colonial settlers, perhaps made of corn meal. They could take almost any meat or vegetable, chop it up, wrap it in dough or some stale bread and throw it into the boiling pot on the stove. As thousands of ethnic immigrants poured into New York City, they brought their traditional recipes and variations with them, transforming the country’s melting pot into just that—with stuffed ducks. In the Midwest and South, where chickens were common and Sunday dinner was a tradition, chicken and cauliflower replaced a morning after church. This popular dish is still embraced and enjoyed by millions and is as traditional as apple pie, or they make applesauce. It’s likely that chef Thomas Jefferson enjoyed chicken and roast dinners on Sundays in the White House as well as at his home, Monticello.

Many restaurants and towns across the country celebrate Dumpling Week, and entire restaurants display them in their name. (The Dumpling House is a popular restaurant in a Chicago suburb with a large population of Slovak and German descendants.)

If there is one common food that unites the whole world, it has to be dumplings. So did the cavemen start the trend? Or was it Chinese? You decide. The Japanese said it best: “Dumplings are better than flowers.”

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