How Dumplings are Made in 10 Countries | Epicurious

Quick Overview

Ten chefs representing ten different countries demonstrate how to make their signature dumpling, ranging from China's Zhong Shui Jiao and South Korea's Gulim Mandu to France's Ravioles de Royan and Turkey's Manti, showcasing diverse techniques and flavors.

Key Points: Ten chefs from ten distinct countries (France, Ukraine, Turkey, India, China, South Korea, Indonesia, Algeria, Georgia, Japan) each prepare a unique style of dumpling. China's chef prepares Zhong Shui Jiao, served with a complex, balanced chili oil featuring Sichuan chili flakes and ground Sichuan peppercorns. Turkey's chef prepares Manti, using a very thin pasta dough rolled with an oklava and served with yogurt sauce and butter-tomato sauce. Japan's chef makes Hitokuchi Gyoza, pan-fried in a circular pattern to create a crispy lace skirt using a potato starch and water mixture. India's chef prepares Ukadiche Modak, a steamed dumpling made from rice flour dough and filled with jaggery, coconut, nuts, and saffron. South Korea's chef makes Gulim Mandu (steamed dumplings) using ground pork, tofu, and various vegetables, steamed in a bamboo basket. Ukraine's chef prepares Potato Varenyky using a filling of mashed potatoes, farmer's cheese, and fried onions, served with sour cream.

Context: This video brings together ten chefs from ten different countries to showcase their respective national or regional takes on dumplings, highlighting the global diversity of this food category. The presentation style involves each chef briefly introducing their dish and demonstrating key preparation steps, often including a final presentation and tasting.

Detailed Analysis

The video presents ten distinct dumpling recipes from ten different countries, each demonstrated by a chef representing that region. China's chef (Ye Ye) makes Zhong Shui Jiao, emphasizing a complex chili oil sauce. Turkey's chef (Ali Sahin) prepares Manti, noting the labor-intensive process of rolling the dough thinly with an oklava and serving it with yogurt and butter-tomato sauce. Japan's chef (Shintaro Eleazar Tozzo) cooks Hitokuchi Gyoza, creating a characteristic crispy lace skirt by adding a potato starch slurry during the pan-frying process. India's chef (Neel Kajale) makes Ukadiche Modak, a steamed sweet dumpling, using a rice flour dough and a filling of jaggery, coconut, nuts, and saffron. Ukraine's chef (Tania Onufrak) prepares Potato Varenyky with a filling of potatoes, farmer's cheese, and caramelized onions, served with sour cream. Algeria's chef (Samia Behaya) makes savory, crescent-shaped Bourek using semolina dough and a filling of ground lamb, potato, spices, and chicken broth, pan-fried and served with Harissa Mayo. Georgia's chef (Lika Arce) prepares Khinkali, characterized by its pleated top knot, using ground beef and pork mixed with water and spices. South Korea's chef (Klay Kim) prepares Gulim Mandu (steamed dumplings) with a filling of ground pork, tofu, vegetables (like Buchu/chives, leek, cabbage), and pork gelatin for texture. The French chef (Boris Ginet) makes small ravioles served simply with reduced chicken stock, butter, black truffle paste, and chives. The video concludes with a compilation shot of all ten finished dishes.