From North and South America to Europe to Asia, the dumpling has become synonymous with comfort food across the world. Whether stuffed or unfilled, steamed or boiled, each country seems to have its own version of the dish, some possessing striking similarities. In China, the dumpling called the bao or ‘Barbarian head’ is found in the Philippines as siopai, in Thailand as salapao, and in Hawaii as manapua. With the first written reference to Italian ravioli dating back to 1182, dumplings have appeared throughout history in stories and have been kept alive through cultural tradition.
Barbara Gallani’s Dumpling: A Global History explores the unique history of the food across a wide variety of cultures. Examining the etymology of the word, as well as the food itself, Gallani reveals how this simple dish has inspired monuments and poems in its honour. In addition she analyzes the differences and similarities between how dumplings are prepared and eaten in each country, looking at the contrast between the dumpling as an everyday meal and a food for special occasions. Including traditional dumpling recipes for readers to make at home, the book shows what makes the dumpling special in so many countries.
This book is a great resource for food enthusiasts and history buffs alike, allowing readers unique insight into this widely celebrated food.