NPR Series: Dumpling Week

1:05am

Fri September 13, 2013
The Salt

The Secret To Making It Through A Yom Kippur Fast? Kreplach

Originally published on Fri September 13, 2013 10:11 am

Kreplach, a special Jewish holiday dish that can be made essentially out of leftovers.
Courtesy of Caren Alpert

To mark the Jewish holiday of Yom Kippur, the day of atonement, Jews fast from sundown to sundown. But before the sun sets, friends and family gather to enjoy one final meal. And for the Jews of Eastern Europe, that meal traditionally includes kreplach.

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2:58am

Sun September 1, 2013
The Salt

Discovering The Small Miracle Of The Soup Dumpling

Originally published on Sun September 1, 2013 3:48 am

A xiao long bao, or soup dumpling, in a large spoon.
Alyson Hurt NPR

The first I ever heard of soup dumplings was 15 years ago in this New York Times story, which described xiao long bao as "the star of the show" at Joe's Shanghai in New York's Chinatown. It was a different era of New York food, when Szechuan peppercorns were still contraband, and the selection of Chinese restaurants was less diverse.

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1:05am

Fri August 30, 2013
The Salt

Dumplings Taste Better When Filled With Memories

Originally published on Fri August 30, 2013 7:56 am

Just about every culture has a dumpling. For many immigrants and first-generation Americans, dumplings serve as a delicious taste of home and heritage. Pierogis are the Polish take on the form.
Allison Aubrey NPR

Most kids leave Santa cookies. My brother and I would try to bribe him with an extra treat: a couple leftover pierogi from our Christmas Eve dinner.

Instead of sugar plums, pierogi danced in my head. And while I never admitted it in my letter to Santa, I was an accomplished pierogi thief. While they were kept warm on the stove ahead of our guests' arrival, I could lift the cover to the pan that cradled them without making a sound, liberating one to scarf down before my Polish mother walked back into the kitchen. My lips gleamed with a mix of butter and Bonnie Bell lip gloss.

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1:33am

Thu August 29, 2013
The Salt

Move Over, Pot Stickers: China Cooks Up Hundreds Of Dumplings

Originally published on Thu August 29, 2013 5:52 pm

A Flock of Dumpling Ducklings: What's inside? Roasted Beijing duck, of course.
Anthony Kuhn NPR

All week, we've been talking about dumplings — from tortellini's sensual origins in Italy to kubbeh's tasty variations in Israel.

But perhaps no country has a longer history or greater variety of dumplings than China. Dumplings come in all shapes and with every imaginable filling. They are served at everything from a humble family meal to elaborate works of culinary art.

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1:33am

Wed August 28, 2013
The Salt

You Say 'Kubbeh,' I Say 'Kibbeh,' Let's Eat 'Em All Right Now

Originally published on Wed August 28, 2013 10:33 am

At the Te'amim — or Tastes — cooking camp in Jerusalem, kids learn how to make kubbeh hamusta, a popular regional dumpling from Kurdistan.
Emily Harris NPR

People across the Levant love their dumplings, even if they can't agree on a name. Some say kubbeh; others say kibbeh. In Egypt, you might hear kobeba.

In Jerusalem, there are perhaps as many variations of the kubbeh as there are cultures in the city.

One popular version consists of meat wrapped in bulgur, then deep fried. Dip one in tahini for a crunchy snack.

But at the Te'amim — or Tastes — cooking camp in Jerusalem, chef Udi Shlomi prefers to teach kids to make kubbeh hamusta.

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