After watching “Dumpling Dilemma,” we bet you’re wrestling with your own questions of “Is this a dumpling or not?” Below are various forms of dough — some filled, some bouncing in broth — that “Somewhere South” defines as dumplings.
GNOCCHI
Pronounced: nyo-kee
What is it: thumb-sized bits of dough, often made with potato and flour
Places where it’s popular: Italy, France
Swims in: marinara sauce, cream sauce, butter, herbs and olive oil
MANDU
Pronounced: mahn-doo
What is it: fried or steamed dumplings
Places where it’s popular: Korea
Filling: any meat like ground pork or beef, ground tofu, vegetables
GNUDI
Pronounced: nu-dee
What is it: “naked” ricotta dumplings (no dough)
Place where it’s popular: Italy
Swims in: pesto, marinara sauce
PORK & CHIVE DUMPLINGS
What is it: steamed or pan-fried dumplings
Places where it’s popular: China
Filling: ground pork, chives, water chestnut
JEEN DUY
Pronounced: geen-doo-ee
What is it: fried, sweet dumplings made with glutinous flour
Places where it’s popular: China
Filling: ground peanut, coconut, sesame
MATZOH BALL
Pronounced: maht-sah
What is it: matzoh meal (dried, unleavened flatbread) formed into balls of dough with schmaltz, or chicken fat
Places where it’s popular: throughout the Jewish diaspora
Swims in: chicken broth
CHICKEN PASTRY
What is it: strips of dough floating in chicken soup
Places where it’s popular: eastern North Carolina
Swims in: chicken soup made from an old hen
