# How Dumplings are Made in 10 Countries | Epicurious Source: https://www.youtube.com/watch?v=OiIHS65KhWE Recap page: https://rapidrecap.app/video/OiIHS65KhWE Generated: 2026-01-07T18:01:57.758+00:00 --- ## 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. ![Screenshot at 00:05: The video introduces the ten participating chefs and their countries: France, Ukraine, Turkey, India, China, South Korea, Indonesia, Algeria, Georgia, and Japan, setting up the global dumpling challenge.](https://ss.rapidrecap.app/screens/OiIHS65KhWE/00-00-05.jpg) **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. ### China (Zhong Shui Jiao) - Chef Ye Ye prepares chili oil with aromatics (ginger, scallion, garlic, bay leaf, star anise) simmering in vegetable oil, then mixes a filling and folds dumplings, serving them drizzled with the chili oil. ### Turkey (Manti) - Chef Ali Sahin prepares tiny dumplings filled with ground beef, rolling the dough extremely thin using an oklava, and serves them topped with yogurt sauce and butter-tomato sauce. ### Japan (Hitokuchi Gyoza) - Chef Shintaro Eleazar Tozzo makes gyoza with a ground pork filling, arranging them in a circle in a pan, frying the bottoms, adding water/starch slurry to steam, and cooking until the skirt is crispy. ### India (Ukadiche Modak) - Chef Neel Kajale shapes dumplings from rice flour dough into a cup shape, fills them with a sweet mixture of coconut, jaggery, nuts, and saffron, then steams them, symbolizing an offering to God. ### Ukraine (Potato Varenyky) - Chef Tania Onufrak creates a filling of mashed potatoes, farmer's cheese, and fried onions, stuffs it into dough circles, boils them until they float, and serves them topped with more caramelized onions and sour cream. ### Algeria (Bourek) - Chef Samia Behaya makes crescent-shaped pastries using semolina dough, filling them with a mixture of ground lamb, potato, herbs (parsley, cilantro), cumin, egg, and chicken broth, then pan-fries them and serves with Harissa Mayo. ### South Korea (Gulim Mandu) - Chef Klay Kim mixes ground pork with vegetables (Buchu, leek, cabbage, bean sprout), tofu, garlic, ginger, seasonings (Yondiu, soy sauce), and pork gelatin for texture, then folds and steams the dumplings. ### Georgia (Khinkali) - Chef Lika Arce makes large, pleated dumplings filled with beef/pork, water, and spices, folding the dough to create many pleats and a neck for the broth to collect during boiling, traditionally eaten by hand, sipping the soup first, then eating the rest, leaving the dough knot behind. ![Screenshot at 00:05: Chefs from ten different countries are introduced, each representing their nation's signature dumpling dish.](https://ss.rapidrecap.app/screens/OiIHS65KhWE/00-00-05.jpg) ![Screenshot at 00:17: The chef from China demonstrates the final plating of Zhong Shui Jiao, covered in chili oil.](https://ss.rapidrecap.app/screens/OiIHS65KhWE/00-00-17.jpg) ![Screenshot at 03:17: The chef from Turkey demonstrates rolling out the thin dough for Manti using a long, thin rolling pin called an oklava.](https://ss.rapidrecap.app/screens/OiIHS65KhWE/00-03-17.jpg) ![Screenshot at 06:39: The chef from Japan pan-fries gyoza arranged in a circular pattern to achieve a crispy 'lace skirt' using a starch-water mixture.](https://ss.rapidrecap.app/screens/OiIHS65KhWE/00-06-39.jpg) ![Screenshot at 13:51: The chef from India shapes the Ukadiche Modak dough into a cup, ready for the sweet filling.](https://ss.rapidrecap.app/screens/OiIHS65KhWE/00-13-51.jpg)