From Italian ravioli, to Polish piroshky, to Chinese pot stickers, the humble dumpling is beloved by eaters around the world. Truly a universal food, you’d be hard pressed to find a cultural cuisine that doesn’t include dumplings in some form, be it stuffed or boiled. Ghanaians make fufu from pounded cassava flour, while Nepali diners enjoy momo and Brazilians eat empanadas. Dumplings are also an ancient food. Recipes for them appear in Roman texts, and it’s certain that Chinese dumplings are even older. This week Hungry History tackles the extensive, international and delicious history of the dumpling.
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