The pasta machine discussion reminded me that some 20-30 years ago I
saw a cookbook -- perhaps one of the 101 Productions series -- called
something like "A World of Empanadas." Or "Ravioli Around the World."
The point was that many many cultures made filled dough goodies, from
potstickers to pierogi, with many stops in between. But google is no
help. There is a book a few years old called "A World of Dumplings"
but that can't be what I'm thinking of.

Does this ring a bell with anyone?

On Aug 5, 8:19*am, spamtrap1888 > wrote:
> The pasta machine discussion reminded me that some 20-30 years ago I
> saw a cookbook -- perhaps one of the 101 Productions series -- called
> something like "A World of Empanadas." Or "Ravioli Around the World."
> The point was that many many cultures made filled dough goodies, from
> potstickers to pierogi, with many stops in between. But google is no
> help. There is a book a few years old called "A World of Dumplings"
> but that can't be what I'm thinking of.
>
> Does this ring a bell with anyone?

There were so many of those series cookbooks out there. Good luck.

I did find this for you though.

http://www.tastebook.com/s/recipes/empanadas

Sky > wrote:

[snippage throughout]

> A world of dumplings : filled dumplings, pockets, and little pies from
> around the globe
> Author: Brian Yarvin
> Publisher: Woodstock, Vt : The Countryman Press, 2007.

I'd say that this general kind of compilation is unlikely ever to be
good. The authors tend to spread their nets/wings too wide for their
own good.

> Table of Contents for above book:

> From Japan
> Japanese Fried Dumplings (Gyoza)

Gyoza can also be steamed (sui-gyoza) or deep-fried (age-gyoza). The
fried version is yaki-gyoza.

> 3. Central Asia and the Middle East
> From Uzbekistan
> Meat Dumplings (Pelmeni)

That'd be a huge surprise to Uzbeks - and also to Russians, whose dish
it is. Uzbekistan is known primarily for chuchvara (little boiled
dumplings filled with meat and onions) and for manty (large steamed
dumplings filled with meat).

> Walnut Fritters (Samsa)

Uzbek samsa is overwhelmingly made with fatty lamb or mutton and
occasionally with such fillings as pumpkin, not with walnuts.

> 4. Russia and Eastern Europe
> Russia

> Beggar's Purses

What the hell is that supposed to be? Doesn't it have a Russian name?
The only word that comes to mind - and I am just guessing here - is
"kalitki" which indeed may well derive from the ancient Russian word for
"purse". Kalitki are apparently baked to this day in the Russian North
and even in Finland, but I'd say that most people have never heard of
them. There is also nothing "beggarly" about either the name or the
dish. Here are some photos from the Russian-language blog of the
amazing Maxim Syrnikov, who is undoubtedly by far the greatest living
expert on the Russian cuisine.
<http://kare-l.livejournal.com/42773.html>

> Side Dish: Korean Salad

So very Russian!

> 5. Western Europe
> Germany
> German Stuffed Pasta in Soup (Maultaschen)

Maultaschen are just as often eaten by themselves, not in soup. The
ones eaten in soup tend to be small, those eaten by themselves tend to
be large, so that one or two constitute a serving. There is nothing to
prevent one from reversing this, of course.

Victor

On Thu, 5 Aug 2010 23:44:23 +0200, Victor Sack wrote:

> Sky > wrote:
>
> [snippage throughout]
>
>> A world of dumplings : filled dumplings, pockets, and little pies from
>> around the globe
>> Author: Brian Yarvin
>> Publisher: Woodstock, Vt : The Countryman Press, 2007.
>
> I'd say that this general kind of compilation is unlikely ever to be
> good. The authors tend to spread their nets/wings too wide for their
> own good.
>
>> Table of Contents for above book:
>
>> From Japan
>> Japanese Fried Dumplings (Gyoza)
>
> Gyoza can also be steamed (sui-gyoza) or deep-fried (age-gyoza). The
> fried version is yaki-gyoza.

never heard of deep-fried. most often i see pan-fried and then steamed.

your pal,
blake

blake murphy > wrote:

> Victor Sack wrote:
>
> > Gyoza can also be steamed (sui-gyoza) or deep-fried (age-gyoza). The
> > fried version is yaki-gyoza.
>
> never heard of deep-fried. most often i see pan-fried and then steamed.

I can get them he <http://www.naniwa.de/noodles_soups/>. The part of
the menu with the gyoza is here
<http://www.naniwa.de/noodles_soups/menue_04.html>. No. 91 is
pan-fried, 92 is deep-fried.

Victor

On Sat, 7 Aug 2010 00:32:55 +0200, Victor Sack wrote:

> blake murphy > wrote:
>
>> Victor Sack wrote:
>>
>>> Gyoza can also be steamed (sui-gyoza) or deep-fried (age-gyoza). The
>>> fried version is yaki-gyoza.
>>
>> never heard of deep-fried. most often i see pan-fried and then steamed.
>
> I can get them he <http://www.naniwa.de/noodles_soups/>. The part of
> the menu with the gyoza is here
> <http://www.naniwa.de/noodles_soups/menue_04.html>. No. 91 is
> pan-fried, 92 is deep-fried.
>
> Victor

so, are they any good?

your pal,
blake