Dumplings, those pockets of dough filled with savory or sweet delights, are a beloved comfort food worldwide. But in America, the term “dumpling” is a bit more nuanced, a culinary umbrella sheltering a diverse range of dishes with regional variations and cultural influences. What might be called a “dumpling” in one part of the country could be known by a completely different name elsewhere. This article explores the fascinating world of American dumplings, delving into their various forms, names, and the stories behind them.
The Core Concept: Dough and Filling
At its heart, a dumpling is a piece of dough, typically made from flour, water, and sometimes eggs or other ingredients, wrapped around a filling. This filling can range from seasoned meats and vegetables to sweet fruit preserves or creamy cheeses. The dumpling is then cooked, usually by boiling, steaming, frying, or baking. The specific ingredients, preparation methods, and cultural influences all contribute to the myriad of dumpling variations found in America.
A Broad Definition
The term “dumpling” in America often encompasses any small, dough-based item cooked in liquid or alongside other ingredients. This broad definition allows for many interpretations and accounts for the regional variations.
Navigating the Names: Regional and Cultural Influences
The names given to dumplings in America are heavily influenced by regional cuisine, historical immigration patterns, and the specific cooking method employed. While “dumpling” is a common umbrella term, specific dishes often have their own distinct names, reflecting their unique characteristics.
Southern Comfort: Chicken and Dumplings
Perhaps the most iconic American dumpling dish is chicken and dumplings, a staple of Southern cuisine. Here, the dumplings are often simple, pillowy pieces of dough, cooked in a rich, creamy chicken broth. These aren’t typically filled dumplings; instead, the dough itself is the star, absorbing the flavorful broth.
The dough can vary. Some recipes use a simple flour and water mixture, while others incorporate baking powder or buttermilk for a lighter, fluffier texture. Sometimes, they’re dropped by spoonfuls into the simmering broth, resulting in irregular shapes. Other times, the dough is rolled out and cut into strips or squares, creating a chewier texture.
Pennsylvania Dutch Delights: Bott Boi
Pennsylvania Dutch cuisine, with its German influences, offers a unique take on dumplings. One notable example is Bott Boi, a hearty stew featuring dumplings cooked alongside ham, potatoes, and other vegetables. The dumplings themselves are often made with potatoes, adding a distinctive flavor and texture.
Bott Boi represents the resourcefulness and comforting nature of Pennsylvania Dutch cooking, offering a filling and satisfying meal, especially during colder months.
Asian Inspirations: Gyoza, Wonton, and More
America’s diverse culinary landscape also includes a wide range of Asian-inspired dumplings. Gyoza (Japanese potstickers) and wonton (Chinese dumplings) are readily available in restaurants and supermarkets across the country. These dumplings are typically filled with meat and vegetables, then pan-fried, steamed, or boiled.
While the terms “gyoza” and “wonton” remain consistent with their origins, they are nonetheless considered types of dumplings within the broader American culinary context. They often show up on appetizer menus.
Pierogi Power: A Polish Contribution
The influx of immigrants from Poland made pierogi a popular dish in America. These dumplings are typically filled with potatoes and cheese, sauerkraut, or meat, and then boiled and often pan-fried in butter. While readily recognized as “pierogi,” they also fit the broader definition of dumplings.
Pierogi are enjoyed across the country, often served with sour cream or caramelized onions.
Matzah Balls: A Jewish Staple
While debated by some, matzah balls, a soup staple in Jewish cuisine, can be considered a type of dumpling. Made from matzah meal, eggs, and broth, they are boiled in chicken soup until light and fluffy. While their texture and purpose differ from traditional filled dumplings, they share the common characteristic of being a dough-based component cooked in liquid.
Differentiating Factors: Cooking Methods and Fillings
The way a dumpling is cooked and the type of filling it contains greatly influence its identity and what it’s called. These factors can even determine if something is considered a dumpling at all.
Boiled vs. Fried: A Texture Contrast
Boiled dumplings tend to be softer and more delicate, while fried dumplings offer a crispy exterior. This difference in texture significantly impacts the overall eating experience and how the dumpling is perceived. For example, boiled pierogi have a soft, chewy texture, while pan-fried pierogi offer a delightful contrast between the crisp outside and the soft filling.
Sweet vs. Savory: A Matter of Taste
Dumplings can be either savory or sweet. Savory dumplings typically contain meat, vegetables, or cheese, while sweet dumplings often feature fruit, chocolate, or other sweet fillings. This fundamental difference in flavor profile helps define the type of dumpling and its intended use.
Beyond the Basics: Unique American Dumpling Variations
Beyond the more common examples, America boasts several unique dumpling variations that reflect local ingredients and culinary traditions.
Apple Dumplings: A Sweet Treat
Apple dumplings are a classic American dessert. A whole apple, often peeled and cored, is wrapped in pastry dough and baked until golden brown. These dumplings are typically served with a sweet sauce, such as caramel or vanilla cream.
Potato Dumplings: Starchy and Satisfying
Potato dumplings, often found in German and Eastern European-influenced communities, are made primarily from mashed potatoes, flour, and eggs. They can be served as a side dish or as part of a larger meal.
Seafood Dumplings: Coastal Cuisine
In coastal regions, you might find dumplings filled with seafood, such as shrimp, crab, or lobster. These dumplings are often steamed or pan-fried and served with a flavorful dipping sauce.
The Enduring Appeal of Dumplings
The enduring appeal of dumplings lies in their versatility, comforting nature, and ability to adapt to different cultures and cuisines. They can be simple or elaborate, savory or sweet, and served as a main course, side dish, or dessert. Their small size also makes them appealing.
A Culinary Melting Pot
American cuisine is a melting pot of influences from around the world, and dumplings are a perfect example of this. From Southern chicken and dumplings to Asian-inspired gyoza and Polish pierogi, the diversity of American dumplings reflects the country’s rich cultural heritage.
Comfort Food Redefined
Dumplings evoke feelings of warmth, nostalgia, and comfort. They are often associated with family gatherings, holiday celebrations, and home-cooked meals. This emotional connection contributes to their enduring popularity.
Conclusion: The Dumpling’s Many Faces
So, what do they call dumplings in America? The answer, as we’ve seen, is multifaceted. While “dumpling” serves as a general term, the specific name often depends on the region, cultural influences, and the unique characteristics of the dish. Whether it’s chicken and dumplings, Bott Boi, gyoza, pierogi, or one of the many other variations, dumplings continue to be a beloved and diverse part of the American culinary landscape. The name may change, but the deliciousness remains constant.
What is the most common term used for dumplings in the United States?
While “dumpling” is a widely understood and accepted term across the United States, its specific usage often depends on the culinary context and regional influences. In general, “dumpling” tends to refer to a broad category of dishes that feature some type of dough, typically wrapped around a filling or cooked in a broth. However, when referring to specific dishes, more descriptive terms, often borrowed from other cultures, are typically favored.
Therefore, while you could call nearly any of the items below “dumplings”, expect a questioning look if you order dumplings specifically at a restaurant. Americans will likely specify the type of dumpling they mean, such as pierogies, potstickers, or gnocchi, to avoid confusion. The generic term “dumpling” is less commonly used in daily conversation when referring to specific dishes.
Are there regional variations in how dumplings are referred to in the US?
Yes, significant regional variations exist in how dumplings are described and perceived within the United States. These differences are largely driven by historical immigration patterns, local culinary traditions, and the incorporation of ethnic foods into regional cuisines. For example, in areas with a strong Italian-American influence, terms like “gnocchi” or “ravioli” are more prevalent, while in regions with large Polish communities, “pierogi” is a common term.
Similarly, in the South, “chicken and dumplings” is a very specific dish with fluffy, doughy dumplings simmered in a creamy chicken broth. In areas with significant Asian-American populations, terms like “potstickers” (for pan-fried dumplings) and “wontons” (for soup dumplings) are widely understood. These variations highlight the diverse culinary landscape of the US and how different cultural influences have shaped dumpling terminology.
How does the filling of a dumpling influence what it’s called in America?
The filling of a dumpling plays a crucial role in determining the name it’s given in the United States. This is because specific fillings are often associated with particular types of dumplings originating from different culinary traditions. For instance, dumplings filled with potatoes and cheese are readily identified as “pierogies” due to their Polish heritage.
Similarly, dumplings filled with seasoned ground meat and vegetables are often called “potstickers” if pan-fried or “wontons” if served in soup, reflecting their association with Chinese cuisine. The filling acts as a key differentiator, helping Americans quickly identify and categorize different types of dumplings based on their cultural origins and flavor profiles.
What’s the difference between “dumplings” and “noodles” in American cuisine?
While both dumplings and noodles are made from dough, the key difference lies in their shape, texture, and how they are typically prepared. Noodles are generally long, thin strands of dough that are cooked in boiling water or broth, and are often served as the main component of a dish. They are usually uniform in shape and consistency.
Dumplings, on the other hand, are typically small, often irregularly shaped pieces of dough that are either cooked in a broth, steamed, pan-fried, or baked. They can be filled or unfilled and often served as part of a soup, stew, or as a side dish. Dumplings tend to be more diverse in shape and preparation methods than noodles, which usually maintain a more standardized form.
Are spaetzle considered dumplings in the United States?
Spaetzle are a type of small, soft noodle or dumpling originating from Germany and are often considered a type of dumpling in the United States, especially within culinary circles. They are made from a simple dough of flour, eggs, and water or milk, and are typically pushed through a special spaetzle maker or colander to create small, irregular shapes. They are then boiled and sometimes pan-fried or tossed in butter.
While often categorized as a noodle due to their size and shape, the way spaetzle are made and their texture more closely resemble that of a dumpling. Many Americans familiar with German cuisine would recognize spaetzle as a type of dumpling, particularly when served as a side dish with gravy or stew.
How has globalization impacted the variety of dumplings available in America?
Globalization has significantly expanded the variety of dumplings available in the United States. Increased immigration and cultural exchange have introduced Americans to a diverse range of dumpling styles from around the world. This has resulted in a wider appreciation and understanding of different dumpling types, preparations, and fillings.
Today, it’s common to find dumplings from various cultures, such as Japanese gyoza, Korean mandu, and Tibetan momos, readily available in restaurants and supermarkets across the country. This globalization has enriched the American culinary landscape, making it easier for people to explore and enjoy dumplings from different parts of the world.
What are some common misconceptions about dumplings in American cuisine?
One common misconception is that “dumplings” only refer to the fluffy, doughy balls found in chicken and dumplings, a popular Southern dish. While this is a prevalent association, it overlooks the vast diversity of dumplings found in other cuisines and regions. Many Americans are unaware of the wide array of dumpling types that exist beyond this specific dish.
Another misconception is that all dumplings are heavy and unhealthy. In reality, the nutritional value of a dumpling varies greatly depending on the ingredients and cooking method. Some dumplings, particularly those made with whole wheat flour or steamed, can be relatively healthy and nutritious, offering a balanced meal when paired with vegetables and lean protein.