Welcome back to the Young Historians Corner, where we get to hear from rising historians. In this series, every story is dreamed up and written by students with a passion for the past.

This month, we’re sharing Noah’s culinary adventure to become a dumpling expert. Do you know what ingredients are inside a dumpling? Keep reading to learn all about the history and culture behind this tasty treat.

Introducing ...

BECOMING A DUMPLING EXPERT

By Noah G.
Age 12

Late last year, I was eating a Japanese dish called gyoza at a local restaurant. I was impressed by how good it was, and I really liked it. Then, for New Year’s, I made a resolution to try as many new dumplings as possible! My family decided to research dumplings, and thanks to the Internet and some books like Dumpling: A Global History by Barbara Gallani, we found out that almost every culture, country, or region on earth has a dumpling that is a specialty. We have already tried lots, and we are constantly on the lookout for more!

When making dumplings, there are many important things to know. First is that there are four common bases (the ingredients that make the dough). They are flour, corn, potato, and rice.

The base varies from area to area; many are made with whatever is in abundance in the area. For example, many Asian dumplings are made out of rice flour because the Asian continent is well-suited to growing rice. The filling can also vary. Some have sauce, meat, potato, beans, fruit—you name it, a dumpling can be filled with it! And some have no filling at all and are served with a soup or stew.

Photo by Lautaro González on Unsplash

 

That said, some things may look like dumplings, but they are not. There are some foods that are technically dumplings, but I do not agree with them. For example, some people consider Hot Pockets (an American snack food consisting of a bready exterior filled with sauce, cheese, and sometimes meat) to be a dumpling. But, in my opinion, they are not really dumplings because, unlike the somewhat similar empanadas or calzone, Hot Pockets are not traditional. Some foods seem to fit the definition of dumplings, but there are things that keep them off the list. Take doughnuts, for example! They can be filled with cream or jelly, but they are not categorized as dumplings. They are usually considered more of a pastry.

 

 

We have found a lot of similarities in our research. For example, empanadas, a bread crust filled with meat or vegetables, have lots of variations. Empanadas are said to have originated in Spain, but lots of cultures around the world have put their own spin on them. We have tried Argentinian ones that have pointy edges like a sun, and Filipino ones that are a little bit sweet. Many cultures have a dumpling they serve in soup: Chinese wontons, Jewish matzah balls, and Iraqi-Kurdish kubbeh hamusta, to name a few. There are also similarities between dumplings like corundas from Michoacan in Mexico, and knödel from Germany. Both are unfilled and made to be served with sauces or toppings on the side.

My family and I have been exploring dumplings by trying to make some of them ourselves, but sometimes the right thing to do is to go to a restaurant, because we cannot accurately replicate them. The ingredients are sometimes hard to find, or the preparation needs specific tools. 

It is important to find a balance between making them yourself, which is good, and eating them at a restaurant, where they are cooked by a professional, to preserve their flavor and ensure they are great!

 

Want to try making your own dumplings? Here is Noah’s #1-ranked recipe:

 

Apple Dumplings

Adapted from a recipe by The Pioneer Woman

What You Need

• 1 large apple (Granny Smith or Honeycrisp)

• 1 package of refrigerated crescent rolls (8 rolls)

• 1 stick of butter, melted

• ¾ c. sugar

• 1 ½ tbsp. all-purpose flour

• 1 tbsp. cinnamon

• 6 oz. lemon-lime soda or sparkling water

 

Instructions

Preheat oven to 350º F. Line an 8x8” or 9x9” pan with parchment paper, or grease well. 

Combine butter, sugar, flour, and cinnamon in a small bowl and set aside. 

Use an apple corer/slicer to cut the apple into 8 pieces, then wrap each apple slice with a triangle of crescent roll dough. 

Arrange the wrapped apple slices in the pan, then spoon the butter mixture over the dumplings so they are well covered.

Pour the soda or sparkling water into the bottom of the dish, between the dumplings.

Bake for 35-40 minutes. Serve warm with ice cream or whipped cream.

And enjoy!

 

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