By Lisa Waterman Gray
Closely related to pasta, the word “dumpling” first appeared in print around the 17th century. In her culinary dictionary, The New Food Lover’s Companion, Sharon Tyler Herbst says savory dumplings are “small or large mounds of dough that are usually dropped into a liquid mixture such as soup or stew,” and dessert dumplings “most often consist of a fruit mixture encased in a sweet pastry dough and baked.” No matter which culture they come from, dumplings feature some kind of dough-based wrapper and a filling.



By Lisa Smith-Overton
By Manny Otiko
