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Favorite filled pasta: Jiaozi, Soup Dumplings, Pot Stickers, Ravioli, Pierogis, Etc.

Discussion in 'BBS Hangout' started by rocketsjudoka, Oct 8, 2024.

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Favorite Filled Pasta

  1. Jiaozi / Dumplings

    9 vote(s)
    31.0%

  2. Pot Stickers / Gyoza

    15 vote(s)
    51.7%

  3. Soup Dumplings

    8 vote(s)
    27.6%

  4. Pierogi

    6 vote(s)
    20.7%

  5. Ravioli

    10 vote(s)
    34.5%

  6. Tortellini

    6 vote(s)
    20.7%

  7. Other?

    4 vote(s)
    13.8%
Multiple votes are allowed.
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  1. rocketsjudoka

    rocketsjudoka Member

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    I've got another hurry and wait day so following up on this thread:
    https://bbs.clutchfans.net/threads/bao-empanada-pirogi-kolache-samosa-or-calzone.315885/
    where some posters asked to include things like dumplings and there was a debate about "Pirogi" vs "Peirogi". A thread about filled pasta boiled or steamed instead of filled breading.

    What do you like and feel free to add other choices. Multiple choices allowed.
    Jiaozi / Dumplings
    [​IMG]
    Pot Stickers / Gyoza
    [​IMG]
    Xiao Long Bao / Soup Dumplings
    [​IMG]
    Pierogi
    [​IMG]
    Ravioli
    [​IMG]
    Tortellini
    [​IMG]

    [EDIT] Just realized that I forgot Wontons. My Cantonese half feels shame.
    [​IMG]
     
    #1 rocketsjudoka, Oct 8, 2024
    Last edited: Oct 8, 2024
    Deckard, ryan_98 and Buck Turgidson like this.
  2. fadeaway

    fadeaway Member

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    They are all so good. Don't forget cannelloni!
     
    #2 fadeaway, Oct 8, 2024
    FranchiseBlade, ryan_98, Buck Turgidson and 1 other person like this.
  3. rocketsjudoka

    rocketsjudoka Member

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    Getting things going.
    I'm a big fan of filled pasta and like all choices. Sticking with my Asian childhood roots and going with pot stickers as those were one of my favorite foods as a kid especially the Northern Chinese style which has thicker and crispier skin. Also my grandma made them.

    Jiaozi and Pot Stickers are essentially the same thing as technically are the same things. Chinese though differentiate them as Jiaozi are boiled or steamed while pot stickers are pan fried. In the US it seems like Jiaozi are often called dumplings. "Gyoza" are what they are called in Japan and I've seen several "Asian" restaurants in the US and other places call them that.
     
    #3 rocketsjudoka, Oct 8, 2024
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  4. Buck Turgidson

    Buck Turgidson Member

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    The answer is "yes"

    Funny you mention this, I was thinking about dumplings and spring rolls for lunch today
     
    #4 Buck Turgidson, Oct 8, 2024
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  5. cmoak1982

    cmoak1982 Member
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    Yeah I couldn’t pick between them.
    Pan fries pork dumpling is one of my favorites but I feel like all of them are top notch. Wish I could have more pastas
     
    #5 cmoak1982, Oct 8, 2024
  6. Invisible Fan

    Invisible Fan Member

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    Xiao long bao = best dumpling

    Shen Jian Bao is great when done right. For some reason, it's considered a dumpling in searches. More bun than pasta.
     
    #6 Invisible Fan, Oct 8, 2024
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  7. rocketsjudoka

    rocketsjudoka Member

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    "Bao (包)" meaning in Chinese generally refers to bread like things. Not sure why Xioa Long Bao or some other pasta type dishes are called "bao". They seem like that would be more like Jiaozi or other pasta type things called "fun".
     
    #7 rocketsjudoka, Oct 8, 2024
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  8. ROCKSS

    ROCKSS Member
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    I am a sucker for simple beef ravioli with good bread and a glass of red wine, light and tasty. I got turned onto pot stickers a year ago and man I love them, steamed or fried.........................dam, just made myself hungry
     
    #8 ROCKSS, Oct 8, 2024
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  9. Xerobull

    Xerobull ...and I'm all out of bubblegum
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    Only thing that gets any traffic in my house is Tortellini, and I usually just eat one or two.

    Sadly, I have to avoid pasta to maintain my girlish figure.
     
    #9 Xerobull, Oct 8, 2024
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  10. Nook

    Nook Member

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    Pot stickers are exceptional when they are done right.

    Pierogi's deserve some love too... but again, they have to be done the right way. Boiled and then straight into a buttered pan.... personally I prefer plum, but sauerkraut is popular too.

    All of them can be really good.
     
    #10 Nook, Oct 8, 2024
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  11. droxford

    droxford Member

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    Might as well ask me which of my children I love the most.
     
    #11 droxford, Oct 8, 2024
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  12. KingCheetah

    KingCheetah Atomic Playboy
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    Fortune cookie.
     
    #12 KingCheetah, Oct 8, 2024
  13. Qan

    Qan Member

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    I enjoy them all. In fact, I'm hungry af seeing this. Now I want some shumai.
     
    #13 Qan, Oct 8, 2024
  14. rocketsjudoka

    rocketsjudoka Member

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    I'm impressed you can just eat one or two. I can't eat one or two pot stickers per sitting and they are twice the size of the average tortellini.
     
    #14 rocketsjudoka, Oct 8, 2024
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  15. rocketsjudoka

    rocketsjudoka Member

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    I did once try pork and cabbage jiaozi in marinara sauce. Didn't quite taste right. I would be curious to try them in pesto sauce.
     
    #15 rocketsjudoka, Oct 8, 2024
  16. rockbox

    rockbox Around before clutchcity.com

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    The wontons in wonton noodles soup are the best. The kind with pork and shrimp.
     
    #16 rockbox, Oct 8, 2024
  17. daywalker02

    daywalker02 Member

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    Fried buns from Shanghai or Hangzhou.

    [​IMG]

     
    #17 daywalker02, Oct 8, 2024
  18. rimrocker

    rimrocker Member

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    The dipping sauce makes the pot stickers go.

    Big fan of fried ravioli too.
     
    #18 rimrocker, Oct 8, 2024
  19. rocketsjudoka

    rocketsjudoka Member

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    These type of bao which Invisible Fan mentioned 'Sheng Jian Bao (pan fried bun)" straddle the edge of pasta and bread and I've had some that are more bread like and some that are more pasta like. They generally have much thicker skin than dumplings and in some types the dough is risen like bread dough.

    In some places they are called a type of "mantou" which is Chinese steamed bread.
     
    #19 rocketsjudoka, Oct 8, 2024
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  20. daywalker02

    daywalker02 Member

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    Came across the Hindi or Sikkim version of JiaoZi which the locals call MoMo.

    I ate that for weeks, it is just a spicy, pepper seasoned version.

    Wiki had it as Nepalese.
     
    #20 daywalker02, Oct 9, 2024
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