Raymond Lin
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I was just thinking the other day, I can't think of the equivalent of a dumpling in the UK. To qualify as one, it's a bite size pastry wrapped around with a filling completely. (This is the goal post, Cornish pasty too large, Sausage rolls has ends, Scotch eggs is not pastry). The one most people think of is like a Japanese Gyoza, if you are American it's call Pot stickers. Even a Rivioli counts (Italian), or even a Samosa (Indian). You can fry, steam, boil or whatever method you like. The only thing you need to do is wrap something in pastry (not batter) and no holes either end so sausage rolls don't count.
I just can't think of any and wondering how come all these centuries no one thought of this cooking method on these shores? It seems like such a simple idea.
I just can't think of any and wondering how come all these centuries no one thought of this cooking method on these shores? It seems like such a simple idea.
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