What are dumplings actually called?

Dumplings go by different names across the globe, reflecting their regional adaptations. In China, people call them jiaozi or xiao long bao (soup dumplings). In Japan, they refer to them as gyoza , while in Korea, they call them mandu . European variations include Polish pierogi and Italian ravioli , which often spark a delightful dumpling or empanada comparison among food enthusiasts. These diverse names highlight the universal appeal and versatility of dumplings in various cuisines.

What is the American version of dumplings?

In the United States, dumplings often refer to doughy pieces cooked in soups or stews. A classic example is "chicken and dumplings," where soft dough balls simmer in a flavorful broth. Another American favorite features fried or baked apple dumplings, a sweet treat with apples wrapped in pastry dough. While these versions differ from Asian or European dumplings, they share the comforting appeal of the dish.

Are empanadas and dumplings the same?

No, empanadas and dumplings are not the same, though they share similarities. What’s the difference between empanadas and dumplings? The answer lies in their dough, cooking techniques, and overall textures. Empanadas use a pastry-like dough and are typically baked or fried, while dumplings are made with a thinner, more elastic dough and are steamed, boiled, or fried. The fillings, textures, and cooking methods set them apart, reflecting their unique cultural origins and culinary styles.

What makes something an empanada?

An empanada is defined by its crescent shape, flaky or crispy pastry, and its versatility in fillings. The word empanada comes from the Spanish verb empanar , meaning "to wrap in bread," which captures the essence of the dish. Whether savory or sweet, baked or fried, an empanada must consist of a dough wrapper filled with flavorful ingredients, sealed to preserve the delicious contents.

The Delightful Difference Between Empanadas and Dumplings!

Ingredients

Scale

Beef Empanadas Recipe

Ingredients:

For the Dough:

2 ½ cups all-purpose flour
½ teaspoon salt
½ cup unsalted butter, cold and diced
1 large egg
⅓ cup cold water
1 tablespoon white vinegar

For the Filling:

1 tablespoon olive oil
½ pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon chili powder
Salt and pepper to taste
¼ cup green olives, chopped
¼ cup hard-boiled eggs, chopped (optional)
1 tablespoon tomato paste

For Assembly:

1 egg (for egg wash)

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Instructions

Prepare the Dough:
- In a large bowl, whisk flour and salt.
- Cut in butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- In a small bowl, whisk the egg, water, and vinegar; add to the flour mixture.
- Mix until dough forms, then knead lightly. Wrap in plastic and refrigerate for 30 minutes.
Make the Filling:
- Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until soft.
- Add ground beef, breaking it up while cooking. Stir in cumin, paprika, chili powder, salt, and pepper.
- Once beef is browned, add tomato paste, olives, and eggs. Stir to combine, then let it cool.
Assemble the Empanadas:
- Roll out the dough to about ⅛-inch thick and cut into 4- to 5-inch circles.
- Place a spoonful of filling in the center of each circle. Fold over and seal edges using a fork.
Bake or Fry:
- For Baking: Preheat oven to 375°F (190°C). Brush empanadas with egg wash and bake for 20-25 minutes until golden.
- For Frying: Heat oil to 350°F (175°C) and fry empanadas until golden brown, about 2-3 minutes per side.
Serve:
- Let cool slightly before serving. Enjoy with chimichurri or salsa!

Notes

For a spicier kick, add a pinch of cayenne pepper to the filling.
You can substitute beef with chicken, cheese, or vegetables for variety.
Store leftover empanadas in an airtight container and reheat in the oven.

Author: wedorecipes
Prep Time: 40 minutes
Cook Time: 25 minutes
Category: Appetizer, Snack
Method: Baking, Frying
Cuisine: Latin American, Spanish