Does English cooking have a "Dumpling"? aka, anything that is pastry wrapped 360 with filling and bite size. Cornish pasty need not apply.

[Raymond Lin]

And if I edit the title, Nod will accuse me of moving the goal post, so I will leave the word Dumplings in the title. Plus the rest of the world knows what a Dumpling is and includes and encompasses, and I am sure you know that too, but if you still trying to argue English Dumplings is the kind i am looking for even after 100 posts of me saying no then you are just trolling.

 

[AndrewFlannigan]

...then you are just trolling.

On a point of order, I don't think that's true. I believe that many people have made the point that the English word "dumpling" refers to a specific object. In fact, there are three possible contrasting meanings according to the Oxford Dictionaries...

dumpling (noun) · dumplings (plural noun)

1. a small savoury ball of dough (usually made with suet) which may be boiled, fried, or baked in a casserole.
   • (in East Asian cuisine) a small item of food consisting of a thin sheet of dough wrapped around a savoury filling and cooked by steaming or frying.
   • a pudding consisting of apple or other fruit enclosed in a sweet dough and baked.

Note that the second meaning is stated to refer to East Indian cuisine, so this would preclude other similar items from other countries unless you used a qualifier such as "like an East Asian dumpling"

 

[sphexx]

I preferred banana or pineapple.

Bananas weren’t available until well after WW2, I can remember them appearing but not ‘when’ . We mostly had bananas & custard though, fritters were apple, we had apples stored in the loft all winter. The previous owner of our house was a slightly eccentric Chemistry Teacher at my school and had planted 40 fruit trees in the fairly large (not so much for those days) garden, so bananas were the only ‘bought’ fruit I experienced back then .

 

[Raymond Lin]

On a point of order, I don't think that's true. I believe that many people have made the point that the English word "dumpling" refers to a specific object. In fact, there are three possible contrasting meanings according to the Oxford Dictionaries...
Note that the second meaning is stated to refer to East Indian cuisine, so this would preclude other similar items from other countries unless you used a qualifier such as "like an East Asian dumpling"

I know it means the English kind, I know there is an English kind, hence I put the quotations in the title.

Then i explained what kind i am looking for.

What reason is there to suggest the /english kind when i specifically say they are NOT the kind? You can refer to a dictionary, which gives you an answer, but that is just trolling as I SPECIFIED the kind i am looking for. I am not quoting a dictionary, I am TELLING you the kind i am looking for.

So forget the English kind, please. for like the 100th time.

 

[sphexx]

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.

That’s a bit odd, as I pointed out in the post that got you shouting, most food was boiled in the ubiquitous cauldron, sometimes wrapped in cloth or spit-roasted in UK pre-industrial revo.

I was just wondering the other day what the Chinese equivalent of the raised pork pie is?

BTW do you think the preponderance of bite-sized food in the East has anything to do with chopsticks or finger-eating?

 

[Raymond Lin]

That’s a bit odd, as I pointed out in the post that got you shouting, most food was boiled in the ubiquitous cauldron, sometimes wrapped in cloth or spit-roasted in UK pre-industrial revo.

I was just wondering the other day what the Chinese equivalent of the raised pork pie is?

BTW do you think the preponderance of bite-sized food in the East has anything to do with chopsticks or finger-eating?

Pardon my shouting, got excited when it finally got through.

Char siu bao. It's meat (pork mainly) filling with a dough surround, steamed, not baked. Although you can bake some (2nd row, 2nd photo from left.). They are just a bit too big to be a 1 biter.

Or in Taiwan, baked in these ovens.

BTW do you think the preponderance of bite-sized food in the East has anything to do with chopsticks or finger-eating?

Yes, I believe so, it's also the shared aspect of a meal. All placed in front and each takes a piece/pieces as you eat.

 

[sphexx]

Char siu bao. It's meat (pork mainly) filling with a dough surround, steamed, not baked. Although you can bake some (2nd row, 2nd photo from left.). They are just a bit too big to be a 1 biter.

Cheers, though I think sounds like it would be more like a suet pudding than a pie , which definitely needs to be crisp on the outside IMNVHO .

 

[nilagin]

So forget the English kind, please. for like the 100th time.

But there is no other kind, an English dumpling is the only kind. Other countries have adopted the name for theirs. An English Dumpling has no other name, Ravioli already has a name so why does it need another.
Why aren't Cornish pasties applicable? Bite size versions with various fillings are available, the pastry was originally a large pastry with a crust the miners could hold at the crimped edge with their dirty hands and discard, and smaller bite size pasties would have been pointless down the mines. Now that they are available as bitesize, why wouldn't they fit what you are looking for?

 

[Raymond Lin]

Cheers, though I think sounds like it would be more like a suet pudding than a pie , which definitely needs to be crisp on the outside IMNVHO .

There are baked kind, it is more of a bread texture that you are used to. If you are thinking of a proper hard crusty pastry with dense pork filling then no, not that i know of.

The steamed bread are more fluffy. Both of these are soft, very easy to eat and you can eat 2 easy without much trouble.

You can get both of these in the UK. The one in that circular oven I have only come across in Taiwan.

 

[sphexx]

Yes, I believe so, it's also the shared aspect of a meal. All placed in front and each takes a piece/pieces as you eat.

Most domestic U.K. meals are “Russian Service” ie plated and not “French Service” ie dishes passed around which is a half way to the Chinese style, though there’s no hard & fast rule nowadays. Personally I favour the latter though it was not my families way.

You’ve reminded me of an occasion when my then brother-in-law visited London from Florence. When we went to Wimpy/Macdonalds or similar he insisted on choosing everything (I don’t think they had similar places on Florence then and in any case he was a serious foodie) and bringing it all to the table as a mixture for the group to eat from . Slightly weird experience!

 

[Raymond Lin]

Most domestic U.K. meals are “Russian Service” ie plated and not “French Service” ie dishes passed around which is a half way to the Chinese style, though there’s no hard & fast rule nowadays. Personally I favour the latter though it was not my families way.

You’ve reminded me of an occasion when my then brother-in-law visited London from Florence. When we went to Wimpy/Macdonalds or similar he insisted on choosing everything (I don’t think they had similar places on Florence then and in any case he was a serious foodie) and bringing it all to the table as a mixture for the group to eat from . Slightly weird experience!

This is a typical meal experience, there are exceptions like eating bowls of noodles. Sometimes even if you order fried rice, it comes on a plate to share and you scoop what you want, however much you want into your own eating bow.

If it's a big group then there is a lazy susan in order you can reach dishes on the other side.