2021-12-08 00:37:34
DELECTABLE DUMPLINGS Pennsylvania is a smorgasbord of cultures, each showcasing its own classic and distinctive flavors. Explore a world of tastes and traditions in a single bite when you experience the unique take of each culture’s version of a “dumpling.” GYOZA: These half-moon-shaped dumplings from Japan are typically stuffed with a mixture of minced pork, cabbage, garlic, and ginger; pan-fried until delightfully crispy, and then dunked in a savory-tangy dipping sauce of soy sauce, rice wine vinegar, and chili oil. Take your pick from pork or vegetable gyoza at Masa Bistro Japanese Cuisine & Lounge in York. PIEROGI: A staple in central and eastern European countries, these wheat-flour dumplings are typically filled with potato, sauerkraut, cheese, fruit, or meat and then boiled or fried. At Pikowski’s Pierogi Place at the Broad Street Market in Harrisburg, take your pick from fillings that range from traditional (potato, onion, cheese) to modern (cheese steak or buffalo chicken). RAVIOLI: Most commonly square though sometimes round, this Italian specialty is made from two pieces of thinly rolled dough typically stuffed with meat or cheese (or both!) and then boiled and tossed with sauce. Savor a bowl of ravioli at Casa Bella Ristorante in Scranton whose options include lobster ravioli with vodka sauce and spinach ravioli in tomato sauce. AGNOLOTTI: Similar to ravioli but made with only one piece of flattened dough that’s pinched and folded over a filling of roasted meat or vegetables, this Italian pasta is freshly made at Sette Luna Tuscan Trattoria in Easton. Choose from mouthwatering fillings such as wild boar and mushroom, mozzarella and sundried tomato, or roasted butternut squash and Parmigiano Reggiano cheese. MOMO: Native to Tibet and Nepal, these hearty flour dumplings often feature a braid-like seam and can be pan-fried, steamed, or cooked in soup. These dumplings are traditionally filled with yak meat, but at Yak N Yeti in Carlisle you can take your pick of beef-, chicken-, or vegetable-filled momos, steamed and served with chutney. XIAO LONG BAO: Commonly referred to as “soup dumplings,” these intricately folded dumplings from China are most often filled with minced pork and aspic (a savory jelly of meat stock), and then steamed until the gelatinous fat melts into a rich broth that fills the dumpling. Slurp up these flavorful bites at Tom’s dim Sum in Media. MANDU: These Korean dumplings made from sweet rice flour can take many shapes and styles: half-moon shaped or circular like a rosebud; steamed, fried, or boiled; and stuffed with ingredients such as tofu, pork, kimchi, shrimp, or chicken. Order an appetizer of five mandu at the Golden Pig in Cecil and give them a try. PENNSYLVANIA DUTCH DUMPLINGS: Popular in Amish and Mennonite homes, these dumplings are made with butter, eggs, flour, baking powder, and salt. They are rolled into balls or cut into squares and served in chicken soup—a dish referred to as “chicken pot pie” (quite different from the pot pies you might be used to). Try it at Katie’s Kitchen in Ronks. KHINKALI: Hailing from the country of Georgia (located at the crossroads of Europe and Asia), this dumpling has a thicker, chewier dough gathered at the top and almost appears to have a handle—perfect for eating all its delicious fillings. Try the beef and pork-filled khinkali at Georgian Bread Cuisine & deli in Philadelphia.
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