作者：沪江英语编译 来源：serious eats 2015-04-22 14:22
Eastern European dumplings may feature markedly different flavors and ingredients than their Asian brethren, but their origins are one and the same. Here are some of the most commonly spotted dumplings that have made their way from China to Europe.
Hailing from Poland, these boiled-then-fried (or baked) wheat flour dumplings are stuffed with potato, sauerkraut, meat, or fruit. They're made into crescent shapes and pan-fried flat. They're a perfect winter comfort food.
The Ukrainian version of pierogi are commonly stuffed with sauerkraut, cheese, potatoes, and meat, and can be served sweet with fruit sauce or cheese. They're cooked by boiling or steaming and served in oil or butter.
From China by way of Siberia, these Russian wheat-based dumplings are packed with a peppery, onion-spiked filling of minced meat—beef, pork, and mutton are all common choices.
Another winter warmer, these Jewish dumplings are filled with meat or potatoes. They're often served in hot broth that's fatty with a strong chicken flavor, emboldened by sweet onion, dill, and black pepper, though you can also get them crisp and deep-fried. The kreplach itself is usually thick and doughy, the chewy skin wrapped around a rich, onion-sweetened filling of beef or chicken. Much like some Italian pastas, the wheat dough is enriched with egg.
Spiced meat releases juices as it cooks within these large Georgian dumplings. Like xiaolongbao, the result is a rich, soupy filling surrounding a tender ball of meat. Khinkali have a thick knot on top that's not meant to be eaten. Instead, Georgians pick up the dumplings by the knots, eat the rest, then discard the dough wads.
Also known as Mantu, these Turkish dumplings are prevalent throughout Central Asia, in countries like Armenia, Kazakhstan, and Uzbekistan. Most often stuffed with spiced lamb, toppings range from a spiced tomatoey sauce (Armenia) to yogurt, chili oil, and Middle Eastern spices like pepper and sumac.