FoodiE Fun 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. Assorted dumplings 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. visitPA.com 19
Pennsylvania Happy Traveler Guide 2022: Page 19
