Tiny balls of filling lovingly parcelled up, boiled and served with sauce – whether you know these as tortellini, jiaozi or just plain old dumplings, these are culinary stars worldwide.
We enjoy them baked until they are crunchy, gently steamed or fried to golden brown, depending on where we are.
Almost every culture has its own version of this versatile food, whether it is Italian ravioli, Lithuanian koldunai, Polish pierogi or Korean mandu. And each reveals wonderful flavours, plus a...
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