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National Coffee Day & The Pumpkin Spice Latte History

Sixty-two percent of Americans drink coffee every day [source]. So de facto, millions of Americans will be celebrating National Coffee Day, September 29th. (International Coffee Day is October 1st).

There are more fun coffee stats below. But first, in honor of fall, let’s give some time to the Pumpkin Spice Latte.

The drink is available in 50 countries worldwide, and an estimated 424 million have been sold. That’s an estimated $1.4 billion in sales since its launch in 2003!

The PSL was conceived on a spring day in 2003 by a Starbucks product development team. The team had developed the recipes for seasonal favorites such as Eggnog Latte and Peppermint Mocha, and were looking for a new beverage to add to the fall lineup.

They brought in kitschy fall decorations and pumpkin pies, and began to explore ideas for a pumpkin-inspired espresso beverage. They would sample a forkful of pumpkin pie, followed by a sip of hot espresso. Slowly they teased out which flavors from the pie best complemented the coffee.

Over the next three months, the team tasted and re-tasted different versions of the beverage. They settled on a recipe that used pumpkin spice sauce with cinnamon, clove and nutmeg, made with espresso and steamed milk. The drink was topped off with whipped cream and a dash of pumpkin pie topping.

In the fall of 2003, the beverage was introduced at 100 Starbucks stores in Vancouver and Washington, D.C. It was an immediate hit. A new fall tradition was begun.

One of the original name ideas was Fall Harvest Latte. Then we’d have had an FHL instead of the PSL. By the way, PSL was the original beverage code for Pumpkin Spice Latte, written by baristas on the cups. It soon became the drink’s nickname [source].

In the fall of 2004, Pumpkin Spice Latte rolled out across the company’s U.S. stores. It is now available in nearly 50 countries throughout the Americas, Europe, the Middle East and Africa. It’s Starbucks’ most popular seasonal beverage.

It has become more than a fall tradition. This year, Starbucks introduced the PSL in August!

Did you know there is no pumpkin in Pumpkin Spice Latte?

The flavor is created from pumpkin pie spices, a blend of all or some of the following: allspice, cinnamon, cloves, ginger and nutmeg.

In fact, most pumpkin spice syrups do the same thing.

But we did find a syrup made with real pumpkin puree!

Pink House Alchemy is an artisan maker of syrups, bitters and shrubs.

Their Pumpkin & Butternut† Spice Syrup has the familiar autumn aromas and flavors.


[1] For National Coffee Day, we’re celebrating with something more festive than black coffee.

[2] There is no pumpkin in a Pumpkin Spice Latte. It’s flavored with pumpkin pie spices (photo © Starbucks).

[3] Pumpkin Butternut Spice Syrup from Alchemy House actually is made with real pumpkin puree (photo © Pink House Alchemy).

But unlike most other syrups you’ll come across, this is made from actual fruit* purées: pumpkin purée and butternut purée‡. The syrup is spiced with cardamom and maple and sweetened with brown sugar.

It’s a great gift for anyone who has ever said, “I need a pumpkin spice latte!”

Just to give a shout-out to the other flavors: Blackberry Sage, Cardamom, Dark Cherry Grenadine, Ginger, Hazelnut, Herbalicious (lavender, mint, rosemary, thyme), Hibiscus Rose, Lavender, Mexican Chile, PH Delight (cinnamon, honey, vanilla), Sarsaparilla, Simple Syrup, Strawberry, Toasted Caramel, Tonic Syrup (to pair with gin cocktails), Vanilla Bean and Winter Mint.

Use any of them in cocktails, non-alcoholic drinks hot and cold, to make sodas and flavored seltzers, as a dessert syrup, even to toss with popcorn.

Check them out at


*Squash (of which pumpkin is one) are fruits, not vegetables. Here’s the difference between fruits and vegetables.

†In case you’re wondering why a syrup made of purée is clear, not cloudy, it undergoes a proprietary filtration process.

‡Why butternut squash? Much of the canned pumpkin in stores is not pumpkin at all. It’s a blend of other winter squash types, including Boston Marrow, butternut, Golden Delicious, and Hubbard. These squash varieties are less stringy than pumpkin, with more natural sweetness and deeper color than pumpkin.


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Caviar Ice Cream Cone & More Fun Caviar Recipes

[1] Yes, it’s ice cream with caviar—or to be precise, unsweetened Greek yogurt gelato (photo © Pointy Snout).

[2] Use 5% Greek yogurt to make ice cream: It’s whole milk yogurt (photo © FAGE USA).

[3] Artisan ice cream cones from The Konery (photo © The Konery).

[4] Smoked salmon and caviar “tacos,” with diced tuna, sushi rice and nori [seaweed]* (photo © L T Bar & Grill | Hackensack, NJ).


July 18th is National Caviar Ice Cream Cone Day, but we didn’t want to wait that long to share this photo of a caviar-topped ice cream cone. It was developed at the behest of Pointy Snout Caviar, and it sounds delicious.

The “ice cream” is gelato made from plain (unsweetened) Greek yogurt by Chef David Standridge of Cafe Clover in New York City (alas, closed due to the pandemic).

The artisanal cone was made by Jeff Thompson, Executive Chef at the Wheatleigh Hotel in Pittsfield, Massachusetts.

And to top it off, sustainable caviar from Pointy Snout.

Is our mouth-watering? You bet!

We’re getting ready to put some Greek yogurt into our ice cream machine and order some groovy artisanal cones from The Konery.

We’ll enjoy them with vodka, or maybe Champagne.

If your budget doesn’t allow sturgeon caviar for your food fun, here are 16 types of more affordable caviar, along with the history of caviar.

And while we’re at it, here’s:

  • The history of the ice cream cone.
  • The history of ice cream.
  • The difference between ice cream and gelato.
  • The different types of ice cream and other frozen desserts.

  • Baby Potato Bites With Salmon Caviar
  • Bacon-Infused Caviar
  • Beggar’s Purses
  • Caviar & Smoked Salmon Sandwich
  • Caviar Cigar
  • Caviar Cocktail Garnish
  • Chocolate Caviar Tartlet
  • Christmas Sushi & Sashimi With Caviar
  • Cocktail Omelets With Trout Roe
  • Corn Pancakes With Smoked Salmon & Caviar
  • Deluxe Deviled Eggs
  • Empty Crab Legs With Caviar
  • Lobster Roll With Caviar
  • Lobster-Topped Guacamole With Caviar
  • Oysters & Pearls
  • Raw Scallops & Caviar
  • Red Caviar Hearts
  • Salmon Caviar Bagel
  • Scallops, Beets & Caviar
  • 7-Layer Bites With Caviar & Smoked Salmon
  • Soft-Boiled Eggs With Caviar
  • Steak & “Eggs”
  • Tobiko Caviar Garnish
  • Quail Egg & Caviar Croustades

    *The other “taco” is diced salmon topped with sliced avocado and cilantro.



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    True North Pure Energy Seltzer Review: We Love It!

    Until now, we were not the target customer for an energy drink. While many of our generation gulped the newly-arrived-from-Austria Red Bull, the flavor was unbearable to our sophisticated palate. That was around 1990. Many energy drinks have come and gone since. Red Bull remains the best-selling energy drink in the world, with 7.9 billion cans sold in a year as of 2020 [source].

    Energy drinks are packed with sugar, so the category is now introducing zero calorie (no added sugar) versions.

  • Red Bull was the first to introduce a sugar-free version (in 2003—and in our opinion, even worse tasting than the original).
  • Earlier this year, Monster Energy, a Coca-Cola brand, introduced Monster Ultra, with some ultra-sounding flavors: Gold, Fiesta Mango, Paradise, Rosà, Sunrise, Violet and Watermelon; and the less romantically-named Ultra, Black, Blue and Red. Zero sugar, zero calories.
    They tasted a lot better than other no-sugar energy drinks, but still had those “energy drink” undertone flavors that stopped us from gulping the can. We only sipped as much as we thought we might need to keep us awake for a late dinner date.

    Last week a box of True North Energy Seltzer appeared on our doorstep. It was a double surprise: Finally, we found our energy drink!

    And True North Energy Seltzer is our Top Pick Of The Week.

    Ah, another 12 ounce (375 ml) slim can, but this time, tasting great!

    The True North Company has two lines. The original line is True North Pure Energy Seltzer. It’s made in six flavors: Black Cherry (photo #1), Cucumber Lime (photo #2), Grapefruit Lemonade, Mandarin Yuzu, Peach Pear and Watermelon.

    This is our kind of energy drink because it tastes just like flavored seltzer, untouched by sweeteners of any kind. The flavors are all-natural.

    These seltzers also have what the brand calls “the added benefit of an immunity blend,” antioxidants and immune boosters.

    The seltzers are fortified with vitamin C, vitamins A and C; a B-complex of B3, B5, B6, and B 12; and Zinc. Zero calories!

    We order it by the case from Amazon. Alas, there’s no mixed case; but maybe the brand will read this and offer one.

    Here’s more about the line.

    For people who want a functional drink, and a little sweetness in their seltzer, there’s the new Tru line.

    Functional foods and beverages are everyday foods enhanced (fortified) with supplemental nutrition. The goal is to provide a health benefit beyond normal satiation and nutrition. Here’s more about them.

    Five of the Tru flavors are enhanced with different formulations of natural caffeine, vitamins and antioxidants. They all do the same thing: give you energy.

    The sixth does the opposite: It helps you have a better night’s sleep. Call it the anti-energy seltzer.

    The line is:

  • All natural. The all-natural blend of ingredients is gluten-free, keto-friendly, low calories, low carbohydrates, low glycemic, natural flavors, no major allergens. non-GMO, no artificial preservatives and vegan.
  • Sweeteners. The drinks are naturally sweetened with monk fruit, stevia leaf and erythritol, for 5 calories a can.
    Select the formula you need*:

  • Tru Energy Wake Up Blend in an Orange Mango flavor increases mental alertness and endurance with all 8 B-complex vitamins, antioxidant vitamin E, green tea and natural caffeine.
  • Tru Focus Brain Blend is in Apple Kiwi, with yerba mate, natural caffeine, choline bitartrate, CoQ10.
  • Tru Defend Immunity Blend is in Pineapple, with echinacea, ginger, vitamin C, turmeric.
  • Tru Rescue Detox Blend is in Blackberry, with prickly pear and DHM to help metabolize alcohol and help prevent hangover symptoms)
  • Tru Energy Glow Blend is in Raspberry, with skin, hair and nail helpers like collagen and hyaluronic acid, biotin and antioxidant vitamins A and D.
  • Tru Power Workout Blend is in Watermelon, with green coffee bean and other natural caffeine, beta-alanine to help build lead muscle and more.
    Then, there’s a variety to help you go to sleep:

  • Tru Dream Sleep Blend is in Cherry Berry, enhanced with melatonin, chamomile, magnesium and the neurotransmitter GAB, to improve sleep quality; and the amino acid, 5 HTP (5-Hydroxytryptophan), to help promote the production of serotonin.
  • Here’s more about the line.

    Head to

    It’s also available on Amazon.

    Whether Original or Tru, try True North. You’ll have energy that also counts as hydration.

    And you don’t have to make coffee!


    [1] True North Pure Energy Seltzer provides a bigger boost than coffee, in our experience (all photos © True North Energy Seltzer).

    [2] It comes in 6 flavors: Black Cherry, Cucumber Lime, Grapefruit Lemonade, Mandarin Yuzu, Peach Pear and Watermelon.

    [3] True North’s functional line, Tru Energy Wake Up Blend provides the boost to start your day (all photos © True North Energy Seltzer).

    [4] Defend (for immunity), Focus (for concentration) and Rescue (to detox after over-consumption of alcohol) energy seltzers.

    [5] Power (workout blend) and Dream, the one seltzer that gives you sleep, not energy.

    [6] The family of Tru flavors.


    *The Nibble does not offer health advice and does not claim expertise in knowing the efficacy of functional foods. We rely on the information provided by the brand.


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    Corned Beef Hash Recipes For National Corned Beef Hash Day

    [1] Today’s featured recipe: corned beef hash with a fried egg. There are 12 more recipes below (photos #1, #2 and #3 © Idaho Potato Commission).

    [2] You don’t need an egg on top. You can serve the hash with grits or mashed potatoes; or use it to stuff a baked potato. Or serve it with steamed cabbage, glazed carrots, or other favorite veggies.

    Corned Beef Hash Patties
    [3] Want something less free form? Make corned beef hash patties. Here’s the recipe.

    Corned Beef
    [4] Brisket turned into corned beef (photo © Omaha Steaks).

    [5] Substitute chorizo for the corned beef and sweet potatoes for white potatoes, and you’ve got sweet potato chorizo hash. Here’s the recipe (photo © Betsy’s Life).

    [6] If you have leftover beef, how about a beef and bacon hash? Here’s the recipe (photo © Lodge Cast Iron).


    September 27th is National Corned Beef Hash Day, a dish that our family has served for at least three generations—mostly for weekend breakfasts, topped with a fried or poached egg.

    We’ve got several corned beef hash recipes below, and some non-corned beef hash recipes as well. But first: What is corned beef?

    Corning refers to curing or pickling the meat in a seasoned brine. Typically, brisket is used to make corned beef.

    The word refers to the “corns” or grains of kosher (or other coarse) salt that is mixed with water to make the brine. The dish has many regional variations and seasonings.

    Irish immigrants adapted corned beef from their Jewish neighbors on New York’s Lower East Side as a cheaper alternative to Irish bacon, precipitating the now-traditional Irish-American dish, corned beef and cabbage.

    Smoking a corned beef, and adding extra spices, produces pastrami.

    > Here’s the history of corned beef hash.

    This recipe for corned beef hash is made in one pot and uses raw Idaho potatoes rather than cooked potatoes. However, you can make it with already-cooked potatoes as well.

    Just melt both tablespoons of butter in the skillet, and add the onions, potatoes and corned beef at once, continuing with instructions as directed from step 4.

    Either way, it’s a delicious way to use up any leftover corned beef you have, and makes a delicious breakfast, lunch or dinner when served with sunny-side-up or fried eggs.

    Poached eggs work, too; and while scrambled eggs won’t provide a runny yolk to drip into the corned beef, they’re just as tasty.

    Don’t forget the toast.

    Ways to serve corned beef hash without eggs:

  • Cheese “burger”
  • Collard greens
  • Cucumber salad
  • Grits
  • Lettuce cups
  • Mac & cheese
  • Mashed potatoes
  • “Mixed grill” with bacon and sausage
  • Sautéed mushrooms and cherry tomatoes
  • Sautéed or steamed cabbage or Brussels sprouts
  • Sour cream and minced chives
  • Stuffed baked potato
  • Stuffed pepper
  • Tortilla chips and shredded Cheddar or Jack
  • White gravy
    This recipe was developed by Elizabeth Lindemann of Bowl of Delicious for the Idaho Potato Commission.


  • 2 tablespoons butter, divided, plus more if needed
  • 1 medium yellow onion, finely diced
  • 2 cups finely diced red Idaho® potatoes, washed and unpeeled (about 1 pound)
  • Kosher salt and black pepper, to taste
  • 1 cup water (or the leftover cooking liquid from making corned beef)
  • 2 cups cooked corned beef, finely shredded or diced (about 10 ounces)
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • Fried or sunny-side up eggs, for serving
  • Condiment: ketchup

    1. MELT 1 tablespoon of butter in a large lidded skillet over medium-high heat. Add the onion and sauté until it’s softened and beginning to brown, about 5 minutes.

    2. ADD the potatoes and water or cooking liquid from the corned beef. Season with salt and pepper (if using the cooking liquid, you will need very little, if any, salt). Stir, bring to a boil, turn the heat to low, cover, and simmer for 10 minutes, or until the potatoes are cooked.

    3. UNCOVER and simmer for 5 more minutes, until most of the liquid has evaporated.

    4. STIR the corned beef into the skillet, along with the remaining tablespoon of butter. Turn the heat up to medium high. Cook for about 3 minutes without stirring, until the bottom of the hash begins to brown.

    5. STIR to flip the hash around and cook for another 3 minutes or so without stirring, until most of the hash has a good amount of browned, crispy bits (about 10 minutes total). If it starts to cook too quickly or burn, add a bit more butter and/or turn down the heat.

    6. TURN off the heat and stir in the parsley. Taste and adjust the seasonings if necessary.

    7. SERVE with sunny-side-up or fried eggs, with extra parsley for garnish, if desired.


  • Beef Bacon Corned Beef Hash In A Cast Iron Skillet
  • Corned Beef Hash Eggs Benedict
  • Black Garlic Potato Hash With Black Garlic Oil
  • Corned Beef Hash Patties With Eggs
  • Eggs In A Nest Of Hash Brown Potatoes
  • Farmer Brown Burger With Onion Rings & Hash Browns
  • Make Hash Browns In A Waffle Iron
  • Potato Hash (no corned beef)
  • Potato & Crab Hash
  • Sausage & Caramelized Onion Quiche With A Gluten Free Potato Hash Crust
  • Smoked Ham & Cheddar Hash
  • Zucchini Hash Brown Potato Patties


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    What Are Dumplings, Types Of Dumplings & Dumpling History

    September 26th is National Dumpling Day. Since National Apple Dumpling Day on September 17th, it begged the question: What are dumplings? Depending on the part of the world, the answer is different. In this article you’ll learn:

  • What are dumplings?
  • The different types of dumplings.
  • An idea for a dumpling party.
  • The history of dumplings.

    What is universal is that a dumpling made from some type of dough, cooked and usually served warm or hot.

    It can be filled or not filled; i.e., simply a ball of dough—like suet dumplings*, gnocchi, knödel and a variety of sweet dumplings.

    One unique type is the Chinese soup dumpling, a flour dough filled with broth and then steamed.

    Other “soup dumplings,” like Chinese wontons, Eastern European kreplach (photo #6) and matzo balls, Italian tortellini and Polish pierogi (photo #2), are filled with meat or vegetables and served, boiled, in broth (they can also be prepared in other ways beyond soup).

    So: We’ll agree that a dumpling is a small mass of soft dough that is cooked using different methods.

    Sometimes the dough is rolled out to encase a filling; other times it’s formed into a ball or similar shape and cooked as is.


  • A dumpling is most often bite-size.
  • It can be savory (cheese, fish/seafood, meat, vegetables) or sweet (bean paste, fruit, nuts, sweetened cheese).
  • It can be in a simple dough or a more complex flaky pastry.
  • The dough can be made from a variety of starch sources, including bread, corm and potatoes.
  • If filled, the dough can be crimped or folded and sealed to make an enclosed pocket.
  • It can then be baked, boiled, deep-fried, pan-fried or steamed.
  • It can be served as an hors d’oeuvre, a snack, an appetizer, a side dish, a garnish for soups and stews, a dessert.
  • It is found in cuisines around the world, on the six of the seven continents (we couldn’t find them in Antarctica).
    The lines determining what a dumpling is, or isn’t, can cross over. For example, we may think of ravioli as a pasta, but it’s also a type of dumpling.

    Is a tamale a dumpling? It’s fits the criteria above: an outer layer made with dough (here corn-based), filled, completely enclosed and then steamed.

    Then there filled bread buns, such as Chinese steamed pork buns. Are they dumplings as well as buns? Well…yes.

    How about a knish? Isn’t it a savory pastry? Yes, and it’s also a baked dumpling.

    Here’s a discussion of the topic.

    If you’re a dumpling lover, chances are that you can’t get enough of them. How about having a dumpling party? Invite your favorite cooks to prepare different recipes, whether from cookbooks or from their ancestral homelands. Those who can’t cook can get Chinese or Japanese take-out.

    We wish we could illustrate the following with photos, but space does not allow. Instead, we’ll focus on expanding this article for next year’s National Dumpling Day, with descriptions and links to recipes.

    Before we list the dumplings, here’s a bit of trivia:

    In China, the birthplace of the dumpling, there are so many different types of dumplings that there isn’t just one word to describe them all—i.e., no word in Cantonese, Mandarin for “dumpling.”

    Try to look it up, and you’ll find jiǎozi, a style folded to look like a gold or silver Chinese ingot (here’s more about them). But there are different shapes and folds of Chinese dumplings, each with a different name.

    Here Are The Dumplings!

  • Argentina: empanadas
  • Brazil: coxinhas (photo #8)
  • Central Asia & Middle East: chuchvara (also called dushbara, joshpara and shishbarak), manti (photo #9)
  • China: cha siu bao (steamed pork buns) guo tie (fried crescents, a.k.a. potstickers—photo #4), har gow (shrimp in a transparent skin), jiaozi, shui jiao (boiled crescents), shu mai (shrimp and pork blend), siu mai (open-top round baskets shape), xiao long nao (soup dumplings—photo #1), wonton and numerous others
  • Czech Republic: svestkove knedlíky
  • Denmark: aebleskiver
  • Eastern Europe: knish, kreplach (photo #6), matzo balls
  • Ethiopia: tihlo
  • France: boulette
  • Georgia: khinkali
  • Germany: Knödel, Maultasche, Nockerl
  • India: gujia, malai kofta, modak (photo #7), pitha, samosa
  • Italy: pillow pasta: agnolotti, gnocchi, ravioli, tortellini
  • Japan: gyoza
  • Korea: mandu
  • Latin America: pasteles (in Colombia, the Dominican Republic, Panama, Puerto Rico, Trinidad and Tobago
  • Lithuania: koldūnai,virtiniai
  • Malta: pastizzi
  • Nepal & Tibet: momo (also India)
  • Poland: kluski, pierogi (photo #2), uszka
  • Portugal: empanadas, rissóis
  • Russia: pelmeni (photo #10)
  • Spain: empanadas (photo #3)
  • Sweden: kroppkaka
  • Thailand: sticky rice dumplings
  • Ukraine: varenyky
  • Vietnam: bahn bot loc
    And many more!

    So get ready for that dumpling party. Dumplings can be your appetizer, main course and dessert.

    They’re great with beer, black tea (no milk or sugar) and wine.

    It should be quite a party!


    Dumplings were invented in China, the world’s oldest extant civilization and one that created so many things that are an essential part of our lives.

    There are so many it would have taken too long to count them. But just a few: bronze (1700 B.C.E.), the compass (1100 C.E.), gunpowder (1000 C.E.), iron smelting (1050 B.C.E.), the kite (invented for military purposes, 1000 B.C.E.), the mechanical clock (725 C.E.), moveable type printing (960 C.E.), paper (105 C.E.), paper money (9th century C.E.), porcelain (1600 B.C.E.), row crop farming (6th century B.C.E.), the toothbrush (1498 C.E.) the umbrella (1500 B.C.E.) and—no surprise—acupuncture (300 B.C.E.), silk (4000 B.C.E.) and tea production (2737 B.C.E.) [].

    So the dumpling may seem a bit of an anticlimax.

    The Dumpling Is Born

    Its invention is attributed to Zhang Zhongjing, who lived in the Eastern Han Dynasty, the second imperial dynasty of China (206 B.C.E. to 220 C.E.) [source].

    He was a pharmacologist, physician, inventor, and writer—one of the most eminent Chinese physicians during the later years of the Han dynasty.

    He established medication principles and is considered the seminal founder of traditional Chinese medicine. Here’s more about him.

    The story says that, returning to his home town after a long absence, during a difficult winter (and long before central heating), he noticed many people suffering from frostbite, especially around the ears. To he

    To administer aid, Zhongjing took mutton, herbs and chiles, wrapped them in scraps of dough and folded them to look like ears (crescents) and voilà: jiaozi (potstickers).

    He then steamed them to create something warm, nutritious, and may we add, delicious and comforting.

    The herbs helped to improve blood circulation and prevent frostbite and the villagers loved the taste so much that they kept making the dumplings long after spring began [source].

    The Dumpling Goes Global

    The concept spread across the globe—not just as a tasty dish for keeping warm, but as a way to extend a limited amount of meat by mixing it with chopped vegetables or stale bread before boiling.

    The first known dumpling recipe is found in “De Re Coquinaria” (“The Art of Cooking,” also “De Re Culinaria,” “On The Subject Of Cooking). It’s the the oldest surviving cookbook, thought to be be compiled in the 1st century C.E.

    While its author is given as Apicius, likely it was compiled by different writers and named in honor of a well-known Roman gourmet, Marcus Gavius Apicius, who lived in the 1st century.

    You can take a look at it here. It’s also available on Amazon in the original Latin, as well as in German and Italian translations.

    The Word “Dumpling” First Appears

    It wasn’t until the early 17th century that dumplings got their English name.

    One authority dates the word to 1600, in the Norfolk dialect of Great Britain.

  • According to the Oxford Languages Dictionary, the first use of “dumpling” appears to be derived from the adjective “dump,” “of the consistency of dough.”
  • Another source claims “uncertain origin, perhaps from some Low German word or from obsolete noun dump “lump.’ However, the object it denotes—a small and usually globular mass of boiled or steamed dough—no doubt existed long before that.” Dampf is a German word for steam (so how about steaming the lump of dough?) [source].
    Bring on the dumplings!


    *The American version of British suet dumplings are the biscuit dumplings in the dish Chicken and Dumplings. The dumplings are made of biscuit dough, which is a mixture of flour, shortening, and liquid. They are then boiled in Chicken and dumplings is a soup that consists of a chicken cooked in water, with the resulting chicken broth being used to cook the dumplings by boiling.


    [1] Xiao long bao: Chinese soup dumplings (photo © Shardar Tarikul Islam | Unsplash).

    [2] Pierogies from Poland. Add some sour cream! (photo © Karolina Kolodziejczak | Unsplash).

    [3] Empanadas, original from the Galicia region of Spain and from Portugal, which is immediately south of it (photo © Mary Locuaz | Pexels).

    Chicken Potstickers
    [4] Chinese guo tie, called potstickers in the U.S. These are steamed but they can also be fried (photo © Chesapeake Bay Crab Cakes)

    [5] Samosas from India (photo © The Fry Family Food Co. | Unsplash).

    [6] Kreplach is a dumpling most often made to serve in the chicken soup of Jewish cuisine. Here’s the recipe (photo © Tori Avey).

    [7] Modak, from India (photo © Prachi Palwe | Unsplash).

    [8] Coxinhas, Brazilian dumplings, are deep-fried and can also be considered croquettes. The starch used is mashed potato Here’s a recipe (photo © Kroger).

    [9] Manti, from Central Asia and the Middle East, here made with ground lamb and served with yogurt and mint. Here’s the recipe (photo © Delicious Magazine).

    [10] Russian pelmeni are often served in soup or with sour cream. Here, a fusion approach: tomato sauce (photo © JaBB | CC-BY-NC-ND 2.0 License).



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