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Dumplings, as
defined in a standard English dictionary,
fall in two main categories: these are
either "piece[s] of dough, sometimes filled,
that are cooked in liquid such as water or
soup" or alternatively "sweetened dough
wrapped around fruit, such as an apple,
baked and served as a dessert." More
generally, dumplings may be any of a wide
variety of dishes, both sweet and savory,
that are not necessarily dough-based. There
are varieties of dumplings made from bread,
potatoes, or matzoh meal, with or without
filling. Dumplings are made from balls of
dough, crumbled bread, or mashed potatoes.
Alternatively, they may be fashioned as
small parcels of food encased in dough,
batter, pastry, or even edible leaves. Once
the filling is put inside the ball or is
encased in a pocket, dumplings usually
undergo further treatment by boiling,
steaming, simmering, frying, or baking.
Before the discovery of the New World
dumplings did not contain potatoes, but
instead were typically made with meat, fish,
or sweets.
See:
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