Curious about dumpling wrappers from different cultures?

[jannababe]

Hello there! Ever wondered about dumpling wrappers from different cultures? I'm curious to know what makes each one unique – whether it's the texture, flavor, or technique. Do they vary in thickness or ingredients? Share your insights! Let's dive into this delicious exploration together!

 

[DelishDish]

Dumpling wrappers definitely vary across cultures! Chinese wrappers are typically thin and chewy, while Japanese gyoza wrappers are a bit thicker and crispier when pan-fried. Indian samosa wrappers have a flaky texture, and Italian ravioli use pasta dough for a tender bite. The ingredients and thickness can change the entire dumpling experience!

 

[KylieChan]

Korea has its own dumpling wrappers, too, but it's commonly called "mandu wrappers". It is usually made from wheat flour like Chinese wrappers, but may include egg. Some mandu wrappers are also made from rice flour for a gluten-free option.