Dumplings: The Universal Language Of Food

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At their base, dumplings are just dough wrapped around a filling, yet every region of the world has its own unique version of them. Why are they loved by so many around the globe? Is it because they’re easy to make? Is it because they keep you warm in winter? Or is it simply because they’re downright delicious? Whatever the reason, dumplings are the universal language of the food world, and we want to be fluent. Let’s educate ourselves on a few different variations!

Europe

Dumplings Europe

Among European dumplings, the potato is king. Whether it’s pierogi from Poland, gnocchi from Italy, or kroppkakor from Sweden, almost all of them feature dough with a mashed potato filling along with meat or cheese. Not that we’re complaining; after all, if you want something hot and hearty, it’s hard to go wrong with potatoes.

Africa

Dumplings Africa

Dumplings from Africa don’t always include a filling, but they’re still sure to fill you up. Madombi from Botswana and banku and kenkey from Ghana are all doughy dumplings made from flour or cornmeal, often served with fragrant soup, sauce, or meat. We don’t know about you, but we’re absolutely fascinated by all the different flavor combinations you could create with these dumplings.

South America

Dumplings SA

South America is all about meaty dumplings. Coxinhas, empanadas, and papas rellenas are all dough pockets filled to the brim with juicy chicken, pork, and beef. These dumplings are massively popular from Brazil to Argentina to Colombia, and it’s not hard to see why. Just looking at those photos is enough to work up an appetite!

Oceania

Dumplings Oceania

Oceania’s dumplings are pretty different, but trust us when we say that they’re all delicious. Hawaii loves manapua (steamed buns), Tonga loves faikakai (coconut caramel dumplings), and New Zealand loves boil up (doughy dumplings with vegetables in pork stock). They all have exquisite taste, don’t you think?

Asia

Dumplings Asia

Asia is so crazy about dumplings that almost every Asian country has its own type of dumpling. We can’t fit all of them in here, so we chose a few of our favorites: xiao long bao (soup dumplings) from China, samosas (fried potato dumplings) from India, and gyoza (potstickers) from Japan. That last one tastes pretty great dipped in our Double Hi Potsticker Sauce, just so you know!

We’ve expanded our dumpling vocabulary, and now it’s time to try them in real life. Which one will you eat first? Let us know in the comments!

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Here at WN Foods, we co-pack high quality sauces, cooked with the finest ingredients. If you would like us to manufacture your sauce recipe, or if you would like our food science team to help you develop your own sauce, please contact us at (510) 487-8877 or wingnienfoods@gmail.com.

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The History of WN Foods: Chapter 6

WN History 80s(Dave Hall at WN Foods)

The 1980s were a time of growth and new partnerships for WN Foods. Chinese food was becoming more and more mainstream to American tastes, and major players in the food industry took notice of this. When Dave Hall formed partnerships to create Asian sauce brands such as House of Tsang and Sun Luck, they were picked up and sold in grocery chains countrywide. More than 40 years after its founding, WN Foods was busier than ever, co-packing up a storm and forging new relationships wherever it did business. It was the epitome of prosperity and longevity.

Up next… Chapter 7: The 1990s!

To see previous chapters, please click here.

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Here at WN Foods, we co-pack high quality sauces, cooked with the finest ingredients. If you would like us to manufacture your sauce recipe, or if you would like our food science team to help you develop your own sauce, please contact us at (510) 487-8877 or wingnienfoods@gmail.com.