Search results
Results from the WOW.Com Content Network
Also, the fillings in pelmeni are usually raw, while the fillings of vareniki and pierogi are typically precooked. The main difference between pelmeni and momos is their size—a typical pelmen is about two to three centimetres (3 ⁄ 4 – 1 + 1 ⁄ 4 in) in diameter, whereas momos are often at least twice that size.
The main difference between pelmeni and momo is their size—a typical pelmeni is about 2 to 3 centimetres (0.79 to 1.18 in) in diameter, whereas momo are often at least twice that size. In Siberia, especially popular with the Buryat peoples are steamed dumplings called pozi (buuz in Mongolian, from Chinese: 包子; pinyin: bāozi). They are ...
Momos [a] are a type of steamed filled dumpling in Tibetan [1] and Nepali cuisine [2] that is also popular in neighbouring Bhutan, Bangladesh, and India. [ 3 ] [ 4 ] The majority of Tibetan momos are half-moon in shape like jiaozi , while Nepali momos are normally round like baozi .
[1] [2] The dough can be based on bread, flour or potatoes, and may be filled with meat, fish, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines.
Khinkali (Georgian: ხინკალი [ˈχiŋkʼali] ⓘ, sometimes Romanized hinkali or xinkali) is a dumpling in Georgian cuisine.It is made of twisted knobs of dough, stuffed with meat or vegetables and spices.
Manti is a type of dumpling mainly found in Turkish cuisine, Armenian cuisine and Central Asian cuisine but also in West Asia, South Caucasus, and the Balkans.Manti is also popular among Chinese Muslims, [1] and it is consumed throughout post-Soviet countries, where the dish spread from the Central Asian republics. [2]
Chebureki is a national dish of Crimean Tatar cuisine. [1] They are popular as a snack and street food throughout the Caucasus , West Asia , Central Asia , Lithuania , Latvia , Estonia , Ukraine , Russia , Eastern Europe , [ 1 ] [ 3 ] as well as in Turkey , [ 4 ] Greece and Romania .
[1] [3] Kreplach with vegetarian or dairy fillings are also eaten on Purim because the hidden nature of the kreplach interior mimics the "hidden" nature of the Purim miracle. [4] In many communities, meat-filled kreplach are served on Purim. A variety with a sweet cheese filling is served as a starter or main dish in dairy meals, specifically ...