Today is World Dumpling Day, and a restaurant in Brisbane is celebrating with a Vegemite dumpling. Chu the Phat restaurant has created a dumpling world-first, represented in a combination of Vegemite, aged cheddar and ricotta cheese, and sesame seeds.
Dumplings, or variations of dumplings, are a staple in many places throughout the world. Regional varieties of some form of dough wrapped around a filling can appear as anything from a Chinese pork bun to a South African souskluitjies. Below we’ve compiled a few of our favourite international adaptations.
Empanadas are common in Latin America and Filipino cultures and are generally made with meats, cheeses, corn, and other ingredients. The dough is folded over the ingredients and typically fried or baked.
Souskluitjies are a South African dumpling variety. Typically, they are steamed and sweet, often served with syrup, cinnamon, or a custard sauce.
Fried Taro Dumplings are a Chinese dumpling commonly made from boiled and mashed taro. The inside is typically filled with seasoned ground pork. The crust is deep-fried, making it crisp, light and fluffy. Taro dumplings are generally served as dim sum.
Fufu is an African staple, found commonly especially in West Africa. The dough is usually made from starchy food crops like yams, plantains, and cassava. Fufu is commonly served inside, or alongside a stew, and can be filled with a variety of meats and seasonings.
Chinese Pork Buns are typically steamed and served as dim sum. They are filled with a barbecue-flavoured cha siu pork.
A Jamaican Patty is filled with various spices and fillings common in the Caribbean. Typically, the filling consists of meat and is sometimes served with coco bread.