The Ultimate Guide to International Dumplings

The Ultimate Guide to International Dumplings

Photo of Thrillist NYC

This guide'll school you on the fact that the Chinese aren't the only ones who make awesome dumplings.

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    The gnocchi funghi e tartufo is handmade and stuffed with wild mushrooms, fava beans, and ugh, black truffles.
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    In Nepal, momos--pastry shells stuffed with either meat or vegetables--are a popular fast food. At this authentic Indian restaurant in Queens, each momo gets steamed and served with a side of chutney hot sauce.
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    The deep fried Mumbai samosas here come stuffed with spiced potatoes and peas, and remind you of all those South Asian food stands youre always eating at when you go to South...Asia.
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    The kreplach comes two ways--fried with onions, or in a soup. The latter is reminiscent of a bowl of homemade matzoh ball soup, but richer thanks to the chewy brisket stuffed kreplach.
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    Largely regarded as a side dish, spatzle generally finds itself playing second German fiddle. But thats not the case at this German/Austrian cafe.
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    Hand stuffed with uncooked and spiced meat, khinkali (a staple in Tbilisi) are a lot like soup dumplings. Once theyre cooked, the juices from the meat form a thick broth on the inside.
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    Russia's got two types of top notch dumplings in its cuisine tool belt, and this place does them both right.
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    The selection includes a potato and cheese, a pork, a sauerkraut and mushroom, or farmer cheese.
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    Theres a reason why Chef Talde's pretzel potstickers are magic: he combines two things we love--pretzels and pork--to create an appetizer thats both new and quirky.
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    Eating a soup dumpling takes skill: you don’t want to tear it and splatter its rich and salty broth everywhere, but you also don’t want to burn the roof of your mouth. Luckily, this Chinatown institution has perfected its dumplings.
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