Mamma Contaldo’s ricotta dumplings (ndundari con salsa di pomodoro e basilico)
Mamma Contaldo’s ricotta dumplings (ndundari con salsa di pomodoro e basilico) | This is one of my favourite recipes from home. These little dumplings with tomato and basil sauce are traditionally made in my home village of Minori on the feast day of the town's patron saint. When I return to Minori, it pleases me to see this now on the menus of the best restaurants, so that not only locals but also tourists can enjoy this simple, but truly delicious dish.
Nyuto Onsen Yamato potato stew (potato miso nabe)
Nyuto Onsen Yamato potato stew (potato miso nabe) | In the Japanese Shōwa period, the locals of the Nyuto Onsen hot spring region of Akita prefecture sought to develop a dish that encapsulated the local culture and highlighted the local ingredients, and in particular the distinctive local Yamato potato – a type of mountain yam specific to the region. This simple stew was developed through a collaboration between local chefs and was officially decreed as a local specialty. This version, made…
Prawn dumplings (albondigas de camarón)
Prawn dumplings (albondigas de camarón) | The coastal areas of Mexico are abundant with fresh prawns, and the locals have invented countless ways to cook this humble crustacean. This recipe is for delicate dumplings made of almost pure prawn, with just a little seasoning (and of course chilli!) added. They are served in a silky soup thickened by corn.
Cherry dumplings (cseresznyes gomboc)
Cherry dumplings (cseresznyes gomboc) | This Hungarian recipe for dumplings uses a technique similar to making gnocchi. When cooked the dough forms a pillowy ball around the cherries. Be sure to boil the potatoes in their skins as it helps controls how much moisture gets into the potato and therefore the dough.
Meat and cabbage dumplings (pelemeni)
Meat and cabbage dumplings (pelemeni) | The Russian version of Chinese dumplings, this recipe is said to have been spread through Siberia via Mongol invaders. Other theories suggest pelemeni are of Persian origin, from the Persian name pel’n’an’.
Mantoo | This Afghani dumpling recipe involves filling gow gee wrappers (or you can make your own pastry) with a meat and onion mixture, steaming them, then serving them with a split pea sauce and garlic yoghurt. It is truly delicious.