Japanese Teppanyaki Griddles Dumplings

Dumplings are small Japanese dumplings filled with minced pork and vegetables.

You can eat them in different ways - the most typical way is by boiling or steaming - but before you eat them, you usually fry them in vegetable oil or butter and dip them in a dip.

Dumplings have been popular all over Japan since the Edo era in the 15th century, but they were not so popular at that time.

They were Japanese soldiers during the Second World War. When they returned home from overseas missions, especially in Manchuria, China, they first tasted crispy fried Chinese dumplings and many other Asian recipes, which made them very popular.

The appearance and cooking methods of dumplings have a history of more than 400 years. However, as chefs follow the traditional Japanese cuisine and try to propose new tastes to please Japanese customers, the tastes begin to evolve.

Shortly after that, demand for dumplings soared in Japan, and the dish was even exported to other Asian and Western countries because of its popularity.

Differences between Japanese dumplings and other dumplings

Japanese dumplings are very similar to Chinese dumplings. The reason behind this is that they come from Chinese dumplings.

In fact, the word "Jiaozi" is the exact Japanese translation of the Chinese term "Jiaozi".

No matter how similar they are, the two most famous dumplings in Asia do have obvious differences.

Compared with dumplings, there are often more dough in Chinese pots, and the foreskin is also thicker.

Dumplings, on the other hand, are made with thin wrappers so that they can be fried easily in teppanyaki griddles.

In Poland, there is a dumpling called pierogi, which is a traditional peasant food. In addition to its different taste, it is also very similar to dumplings in shape and size.

Related fillings are potatoes, cheese, fruit and even pickled pickles.

Dumplings are cooked in a unique way, first boiled, then fried, or baked in butter until the package turns golden brown.

Another kind of dumpling from Turkey, Manti or Mantu, looks like Chinese Shumai dumplings. It has a history of more than 700 years and is believed to have originated in the Ottoman Empire from the 13th to 15th century A.D.

Mantis is made by pressing pasta dough into dough. The filling includes chopped lamb or beef, onion and spices.

Turks cook them by steaming, boiling, baking or frying, then garnish them with a special yogurt sauce, which is very delicious.

The typical meat used in dumpling filling is beef, because it enhances the overall flavor of dumpling and fully integrates with other ingredients in the filling (such as vegetables, fruits, cheese, seafood, etc.).

However, in some areas such as Hokkaido, the consumption of mutton is more, and you may find that mutton dumplings are the most popular dumplings.

Many people from Italy and around the world, even food experts, mix ravioli with pasta, which is an unusual practice. In fact, compared with other dumplings from different parts of the earth, it looks more like dumplings.

Wonton can be filled with anything from meat to cheese, mushrooms and other vegetables.

The wonton skin is made of pasta dough, boiled and eaten with tomato or cheese dip sauce.