DUMPLINGS Flashcards

1
Q

A Chinese dumpling also known as Bao, prepared by steaming

A

BAOZI

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2
Q

Also known as soup dumplings originated from China, prepared by steaming

A

XIAO LONG BAO

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3
Q

A rounded mass of steamed and seasoned dough, can be steamed, boiled with soup or fried.

A

WONTON

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4
Q

Also known as shrimp dumplings in cantonese. The origins can be traced back to the Guangzhou (Canton) region of China, where dim sum culture flourished.

A

HAR GAO

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5
Q

Dumplings filled with ground meat and vegetables and wrapped in a thin dough. Also known as pot stickers, originated in China (where they are called jiaozi), but have become a very popular dish in Japan.

A

GYOZA

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6
Q

Made by wrapping a piece of dough around a filling, usually minced meat such as pork, lamb, beef, chicken, duck or goose. Seafood or vegetables are sometimes also used. Often, various ingredients are combined. Originated in China.

A

JIAOZI

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7
Q

Are dumplings in Korean cuisine. Can be steamed, boiled, pan-fried, or deep-fried. The styles also vary across regions in the Korean Peninsula.

A

MANDU

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8
Q

Is a steamed Chinese dumpling in which a filling of pork is wrapped in a wonton, which is not completely folded so you can see the filling from above. On top is often an orange topping - sometimes crab eggs, sometimes grated carrot.

A

SIU MAI

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9
Q

A tasty Indian dish, a little pocket of fried dough filled with spiced potato and peas.

A

SAMOSA

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10
Q

Means “touch the heart” in Cantonese, refers to a variety of small, bite-sized dishes often served with tea.

A

DIMSUM

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