Dim Sim (Australia)
The Australian Dim Sim is a combined mixture of meat or fish, and cabbage which is then enclosed in a wrapper. It is then either deep fried, steamed or barbecued. Dim Sims are usually far larger than your standard Chinese dumpling. Their slight ginger taste comes from westernised chinese food.
Manti Hail owes its roots to Eastern Asia. Very much similar to original Chinese dumplings, Manti was adopted by Turks who traveled across Central Asia during the Mongol Empire. These versions of dumplings can be filled with lamb, beef, quail, chicken or left unfilled.
Possibly the most controversial version of the dumpling, it is usually a surprise to diners when they find out Ravioli was inspired by Chinese dumplings. Ravioli can be packed with anything from meat to cheese to vegetables, or any other combination. It makes sense, doesn’t it?
Originating in Eastern and Central Europe, Pierogi gained its popularity in Poland. These types of dumplings are usually stuffed with potatoes, various minced meats, cheese, fruit or even sauerkraut. They’re usually boiled, then pan-fried in butter with onions.
Founded in Germany, unlike the other dumplings we have mentioned, the Kartoffelknoedel acts as a side dish rather than the main attraction. Known commonly as ‘potato dumplings’, they usually accompany meat dishes. This German version of dumplings combines raw and cooked potato, and is then stuffed with either a crouton, or bread filling.
Pelmeni are Russian dumplings from Siberia, likely introduced into Russian cuisine by the Mongols. Much like Turkish manti and Polish pierogi, pelmeni are distinguishable by the thickness of the dumpling skin.
Pelmeni can be found stuffed with almost anything, from meat to mushrooms to cheese, however they are never stuffed with anything sweet.
Kimchi Mandu (Korea)
Mandu, the Korean take on dumplings, are more closely related to manti found in Central Asian cuisine than Chinese or Japanese dumplings.
Mandu are often folded into circular shapes, a technique rarely found in Chinese cuisine.
As ubiquitous as kimchi is in Korea, it was probably inevitable that somewhere along the way someone would chop up kimchi and stick it in a dumpling.