"episode 8 of Series 8 of ""The Great British Bake Off"". Bedfordshire clanger The Bedfordshire clanger, also called the Hertfordshire clanger, Trowley Dumpling, or simply the clanger, is a dish from Bedfordshire and adjacent counties in England, such as Buckinghamshire and Hertfordshire. It dates back to at least the 19th century. The word ""clanger"" is related to the dialect term ""clung"", which Joseph Wright glossed as meaning ""heavy"", in relation to food. The clanger is an elongated suet crust dumpling, sometimes described as a savoury type of roly-poly pudding. It was traditionally boiled in a cloth like other suet puddings,"
"wheat and barley flour (whereas other variants of potato palt may use other flours such as rye, or exclude the barley), and can have either other filling than pork, like minced meat, or none at all, then referred to as flatpalt. All palt is made of raw potatoes, while the dumplings made out of pre-boiled potatoes are referred to as kroppkakor. This gives the pitepalt a darker color in comparison. Palt Palt is a traditional Swedish meat-filled potato dumpling, of which there are many different variants. Palt is more common in the northern part of Sweden. Palt is traditionally served"
"Gujia A gujiya (), (also called ""gujhia"", ""perukiya"") is a sweet deep-fried dumpling made with suji (semolina) or maida (all purpose flour) and stuffed with a mixture of sweetened khoya (milk solids; also called mawa) and dried fruits. With origins in the Indian subcontinent, gujiya is commonly eaten in Nepal, Bangladesh, and India. The preparation method of a typical gujiya is rather similar to that of a samosa ( a deep-fried savoury snack of spiced potato stuffing in a jacket of all purpose flour), but the gujiya has a very distinct shape. Shaped like a half moon, the gujiya is"
"sage and enclosed in a suet pastry case, and was usually boiled in a cloth. The etymology of ""badger"" is unknown, but might relate to a former term for a dealer in flour. ""Badger"" was widely used in the Midland counties in the early 19th century to refer to a ""cornfactor, mealman, or huckster"". The same basic suet dumpling recipe is known by a variety of other names elsewhere in the country; ""flitting pudding"" is recorded in County Durham, ""dog in blanket"" from Derbyshire, and ""bacon pudding"" in Berkshire and Sussex. A baked ""clanger"" featured as a signature bake in"
"Jelly doughnut A jelly (or jam) doughnut is a doughnut filled with jelly filling. Varieties include the German Berliner, Australia, Britain and Nigeria's jam doughnuts, sufganiyot from Israel, and the jelly-filled doughnuts sold in the United States and Canada. Japanese anpan are similar to the Berliner, except they contain red bean paste. Krafne from Eastern Europe also include a jelly-filled variety. In Italy, bomboloni are popular. Austria also has a jelly doughnut known as krapfen that is typically filled with apricot jam and topped with powdered sugar. The Polish pączki is also similar to a jelly doughnut. A 1942 headline"
"been released. Another popular American dumpling is the Sealed crustless sandwich. They are mass-produced with peanut butter and jelly by The J. M. Smucker Company as an alternative take on the popular Peanut butter and jelly sandwich. Boiled dumplings are made from flour to form a dough. A pot of boiling chicken or turkey broth is used to cook this dough. The thickness and the size of the dumplings is at the cook's discretion. It is optional to serve with the meat in the dish or on the side. Tortilla dumplings are made by adding tortillas and fillings to a"
"soft in contrast to the crispness of shortcrust pastry, which makes it ideal for certain sweet and savoury dishes. Suet is most widely used in sweet puddings, such as jam roly-poly and spotted dick. Savoury dishes include dumplings, which are made using a mixture of suet, flour and water rolled into balls that are added to stews during the final twenty minutes or so of cooking. In the savoury dish steak and kidney pudding, a bowl is lined with suet pastry, the meat is placed inside and a lid of suet pastry tightly seals the meat. The pudding is then"
"Dumpling Dumpling is a broad classification for a dish that consists of pieces of dough (made from a variety of starch sources) wrapped around a filling or of dough with no filling. The dough can be based on bread, flour, or potatoes, and may be filled with meat, fish, cheese, vegetables, fruits, or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering, or steaming, and are found in many world cuisines. Banku and kenkey define a dumpling in way that they are starchy balls of dough that are steamed. They are formed from fermented"
"Palt Palt is a traditional Swedish meat-filled potato dumpling, of which there are many different variants. Palt is more common in the northern part of Sweden. Palt is traditionally served with butter and lingonberry preserves, and a glass of cold milk on the side. Blodpalt is an old-fashioned Swedish dish still fairly common in northern Sweden and Finland. The dish's history goes back to a time when the households carefully made use of all parts of the animals to get enough food. Blodpalt is made out of blood (cattle or pig in the south, reindeer in the very north) mixed"
"steamed dumpling containing chicken, mutton, pork, beef or vegetables cooked in a doughy wrapping served with a watery vegetable soup and spicy tomato sauce/chutney. Indigenous fermented food products such as gundruk (fermented and dried leafy vegetable), kinema (fermented soybean), and sinki (fermented and dried raddish) are consumed by the people. Wai-Wai is a favorite packaged snack of Darjeeling hills comprising noodles that are eaten either dry or with soup. Hard chhurpi, a type of hard cheese made from cow or yak's milk, is another popular mini-snack that is both nutritious and masticatory. Soft chhurpi, a traditional soft cheese, is consumed"
"A dumpling shape is formed, and then a batch of dumplings are deep fried in a wok. The savory version are generally called ""haam gok zai"" (). There is a range of popular fillings that varies depending on regional culture. Common ingredients include pork, pieces of Chinese sausages, pieces of Chinese black mushroom. Because of the meat ingredients, this dumpling is quite greasy. The sweet coconut version are generally called ""tim gok zai"" (). The standard filling has desiccated (dried) coconut crumbs mixed with sugar. After the frying, this version is crunchy. This version is suitable for vegetarians. Yau gok"
"juices while taking the first bite, in order to prevent the dumpling from bursting. The towns of Dusheti, Pasanauri and Mtskheta are particularly famous for their khinkali. ""Mataz"" are dumplings in Circassian and some other Caucasian cuisines, closely related to manti. They typically consist of a spiced meat mixture, usually lamb or ground beef, with greens and onions, put in a dough wrapper, either boiled or steamed. Mushrooms, potatoes, or cheese may be used in place of meat. Dumpling Dumpling is a broad classification for a dish that consists of pieces of dough (made from a variety of starch sources)"
"Traditionally dumplings are made from twice the weight of self raising flour to suet, bound together by cold water to form a dough and seasoned with salt and pepper. Balls of this dough are dropped into a bubbling pot of stew or soup, or into a casserole. They sit, partly submerged in the stew, and expand as they are half-boiled half-steamed for ten minutes or so. The cooked dumplings are airy on the inside and moist on the outside. The dough may be flavoured with herbs, or it may have cheese pressed into its centre. The Norfolk dumpling is not"
"lamp alight for eight."" Jelly doughnut A jelly (or jam) doughnut is a doughnut filled with jelly filling. Varieties include the German Berliner, Australia, Britain and Nigeria's jam doughnuts, sufganiyot from Israel, and the jelly-filled doughnuts sold in the United States and Canada. Japanese anpan are similar to the Berliner, except they contain red bean paste. Krafne from Eastern Europe also include a jelly-filled variety. In Italy, bomboloni are popular. Austria also has a jelly doughnut known as krapfen that is typically filled with apricot jam and topped with powdered sugar. The Polish pączki is also similar to a jelly"
"type of dumpling filled with meat and vegetables, which is wrapped in a dough wrapper, and served with a spicy sour cream), ""ciorbă"" (a sour soup consisting of meat and vegetables, served with sauerkraut, polenta, or rice), ""pelmeni"" (another type of dumpling, filled with meat and onions, but sometimes mushrooms, turnips, and sauerkraut are added), ""borscht"" (made with beets, tomatoes, and other vegetables to form a stew), and ""sarma"" (a dish made with stuffed cabbage rolls, accompanied by sauerkraut and ""mămăligă""). Other common foods in Moldova include grilled meats, other grains, dairy products, and ""mămăligă"" (a type of polenta made"
"meals have lost some popularity. ""Stamppot"", mashed potatoes with different options for vegetables, is traditionally eaten in winter. If there is a starter, it is usually soup. The below listed meals have historic origins as meals for common laborers. In the 17th to 19th century workers worked 10 to 16 hours on farms or in factories in unheated rooms, hence these meals are very heavy on calories and fat and were meant to replenish a laborer's energy. Meat dishes include: Flour dishes: Seafood: The final course is a sweet dessert, traditionally yogurt with some sugar or ""vla"", thin milk pudding"
"day. ""Jiaozi"" are always served with a soy sauce-based dipping sauce that may include vinegar, garlic, ginger, rice wine, hot sauce, and sesame oil. Chinese dumplings ""(jiaozi)"" may be divided into various types depending on how they are cooked: Dumplings that use egg rather than dough to wrap the filling are called ""egg dumplings"" (). As a dish prepared at home, each family has its own preferred method of making them, using favorite fillings, with types and methods of preparation varying widely from region to region. Common dumpling meat fillings include pork, mutton, beef, chicken, fish, and shrimp, which are"
"found on the Polish Ministry of Agriculture and Rural Development's List of Traditional Products. Pampuchy Pampuchy (; see alternative names) are a type of steamed yeast dumpling (kluski) or doughnut (pączek) in Polish cuisine. A cooked pampuch (""sing."") has an oval, flat on the bottom shape, with a bouncy, mushy and soft consistency. Pampuchy or are served hot: either sweet (e.g. with jam or fruit) or savoury (e.g. with sauce or with the addition of meat). Prepared, uncooked pampuchy can be generally bought in most grocery shops in Poland. The Polish term ""pampuch"" comes from German ""Pfannkuchen"" (""pancake"") which in"
"Shumai Shumai () is a type of traditional Chinese dumpling, originating from Hohhot, Inner Mongolia. In Cantonese cuisine, it is usually served as a dim sum snack. In addition to accompanying the Chinese diaspora, a variation of Shaomai also appears in Japan (焼売, ""Shūmai""). In the Qing dynasty, the fillings varied by season: garlic chives in spring, mutton and pumpkin in summer, crab meat in autumn, and mixed seafood in winter. Many varieties have been created as shumai was gradually introduced to all provinces, where it was adapted to the different regional tastes throughout China. However, most people in Western"
"in Cantonese and are standard fare in Guangdong style dim sum. The immediate noted difference to Northern style is that they are smaller and wrapped in a thinner translucent skin, and usually steamed. The smaller size and the thinner wrapper make the dumplings easier to cook through with steaming. In contrast to ""jiaozi"", Guangdong ""gaau ji"" are rarely home-made because the wrapper, which needs to be thin but tough enough to not break, is more difficult to make. Many types of fillings exist, with the most common type being ha gow (), but fillings can include scallop, chicken, tofu, and"
"Originally, the filling of the dish was typically meat, such as yak, due to the scarcity of vegetables in Tibet. However, after arriving in India, the momo was made vegetarian in the modern era to feed the large population of vegetarian Hindus. Momo is a type of steamed dumpling with some form of filling. Momo has become a traditional delicacy in Nepal, Tibet and among Nepalese/Tibetan communities in Bhutan, as well as people of Ladakh, Northeast India and Darjeeling regions of India. A simple white-flour-and-water dough is generally preferred to make the outer momo covering. Sometimes, a little yeast or"
"Church fund-raising dinner in Chaptico, Maryland was responsible for one of the largest multi-drug resistant Salmonella Heidelburg outbreaks in Maryland which sickened 750 people and caused 2 deaths. The CDC documented the incident in the journal Emerging Infectious Diseases. Stuffed ham Stuffed ham is a variety of ham in which cabbage, kale, onions, spices and seasonings are chopped and mixed, then stuffed into deep slits slashed in a whole corned or smoked ham. Stuffed ham is believed to have originated in Southern Maryland, specifically in St. Mary's County, and remains popular in that region to this day. Typically the ham"
"A dumpling is called Kloß in Northern Germany, Knödel, Nockerl or Knöpfle in Southern Germany and Austria. These are flour dumplings, the most common dumplings, thin or thick, made with eggs and semolina flour, boiled in water. Meat dumplings (called Klopse or Klöpse in North-Eastern Germany, Knöpfle and Nocken in Southern Germany) contain meat or liver. Liver dumplings are frequent additions to soup. Thüringer Klöße are made from raw or boiled potatoes, or a mixture of both, and are often filled with croutons. Bread dumplings are made with white bread and are sometimes shaped like a loaf of bread, and"
"includes ""white sura"". Juk () and mieum (미음) or eung-i (응이) are types of rice porridge usually served in the morning. ""Juk"" is thicker than ""mieum"" in texture, latter of which is similar to the Western gruel. Guksu () are noodles that are prepared with buckwheat or wheat flour, with the former being preferred. Mandu (만두) are boiled or steamed dumplings. ""Mandu"" dough is made from either wheat flour or buckwheat. The dough is then stuffed with various fillings. ""Tteokguk"" (떡국) is a soup made of ""tteok"" (glutinous rice cakes) Tang is a type of soup made with beef shank,"
"or whipped cream. In South Australia, however, the Kitchener bun is a Berliner cut on the side for the filling of jam and cream. In Anglo-America, the most common term for the jam- or jelly-filled pastry is ""jelly doughnut"". The name is somewhat misleading, since the jam or jelly used is specially made with less pectin, so that it does not ""set"" like jams and jellies manufactured for table use but has a consistency comparable to Bavarian cream. The cream or custard-filled varieties usually also feature chocolate icing and are sometimes called Bavarian cream or Boston cream doughnuts (the latter"
"peoples are steamed dumplings called ""pozi"" (buuz in Mongolian, from ). They are usually made with an unleavened dough, but are often encountered leavened. The traditional filling is meat, but the kind of meat and how it is processed varies. In Mongolia, mutton is favored, and is chopped rather than ground; pork and beef mixes are more popular in Russia. Manti, samsa, chiburekki, and belyashi are all popular imported dumplings. Ravioli and tortellini fit the basic definition of a dumpling: these are pockets of pasta enclosing various fillings (cheese, mushrooms, spinach, seafood, or meat). Instead of being made from a"
"Stuffing Stuffing or filling is an edible substance or mixture, normally consisting primarily of small cut-up pieces of bread or a similar starch and served as a side dish or used to fill a cavity in another food item while cooking. Many foods may be stuffed, including eggs, poultry, seafood, mammals, and vegetables, but chickens and turkey are the most common. Stuffing serves the dual purpose of helping to keep the meat moist while also adding to the mix of flavours of both the stuffing and the thing it is stuffed in. Poultry stuffing often consists of dried breadcrumbs, onion,"
"on the second episode of the ABC1 TV show ""Myf Warhurst's Nice"" (20 June 2012). It consisted of pork, prawns, water chestnuts, spring onions and soy sauce wrapped in a soft skin like wrapper. Dim sim A dim sim is a Chinese-inspired meat and vegetable dumpling-style snack food, popular in Australia and to a lesser extent in New Zealand. The commercial snack food normally consists of minced meat (usually pork, lamb or chicken), cabbage, and seasoning, encased in a wrapper similar to that of a traditional ""shumai"" dumpling. They can be served deep-fried or steamed and are commonly dressed or"
"on a flattened piece of dough. The covering should be thick, to prevent the confectionery from bursting out after it is deep-fried. After frying the dough, the dumpling is marinated in ""jocheong"" (rice syrup). Mandu-gwa Mandu-gwa () is a Korean sweet dumpling filled with sweetened ingredients and coated with ""jocheong"" (rice syrup).. It is a type of ""yumil-gwa"", a deep-fried ""hangwa"" (Korean confection) made with wheat flour. Mandu means ""dumplings"" and ""gwa"" means ""confection"". ""Mandu-gwa"" is typically eaten as a dessert or ""bamcham"" (late-night snack). The dough is prepared by sifting wheat flour and kneading it with sesame oil, honey,"
"one end; this variant is referred to in a ""Bedfordshire Magazine"" of the 1960s as an ""'alf an' 'alf"" (half and half), with ""clanger"" reserved for a savoury version. There is some doubt as to how much this was traditionally done in practice, though modern recipes often imitate the folklore by including a sweet filling. Historically, the clanger was made by women for their husbands to take to their agricultural work as a midday meal: it has been suggested that the crust was not originally intended for consumption but to protect the fillings from the soiled hands of the workers."
"suggest baking it like a pasty, a method dating from a 1990s revival of the dish by a commercial bakery. Its name may refer to its dense consistency: Wright's 19th century ""English Dialect Dictionary"" recorded the phrase ""clung dumplings"" from Bedfordshire, citing ""clungy"" and ""clangy"" as adjectives meaning heavy or close-textured. The dumpling can be filled with liver and onion, bacon and potatoes, pork and onions, or other meat and vegetables, and flavoured with the garden herb sage. While often savoury, the clanger was also said to have been prepared with a sweet filling, such as jam or fruit, in"
"Dim sim A dim sim is a Chinese-inspired meat and vegetable dumpling-style snack food, popular in Australia and to a lesser extent in New Zealand. The commercial snack food normally consists of minced meat (usually pork, lamb or chicken), cabbage, and seasoning, encased in a wrapper similar to that of a traditional ""shumai"" dumpling. They can be served deep-fried or steamed and are commonly dressed or dipped in soy sauce. They are either served in a common rectangular shape, or in a slightly larger circular shape. An alternative way of cooking dim sims is to barbecue them, by cutting the"
"originate. It is made by steaming cassava and plantain/cocoyam flour into thick starchy balls. Tihlo—prepared from roasted barley flour—originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and spreading further south. Souskluitjies are dumplings found in South Africa. They are a steamed sweet dumpling, sometimes made with plain flour and sometimes with the addition of dried fruits or other flavors. They are often served with a syrup flavored with cinnamon or a custard sauce. South Africa has another kind of dumpling known as melkkos. These dumplings are formed by putting milk, one teaspoon"