The Food Chain Why we love dumplings
18 snips
Mar 14, 2024 Professor Miranda Brown, a cultural historian specializing in China, dives into the world of dumplings, tracing their fascinating origins. She highlights early Chinese references and archaeological finds, revealing their historical significance. The podcast explores how trade routes and cultural exchanges spread dumplings globally, while discussing varied types from Ghana to Poland. Brown also reflects on the cultural ownership of these beloved foods and predicts future innovations, naming Shanghai's soup dumpling as her favorite.
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Caribbean Fried Dumpling Origins
- Lola Nelson from Jamaica demonstrates making Caribbean fried dumplings from flour, baking powder, butter and water and shares they were Sunday breakfast with ackee and saltfish.
- She explains they were called 'journey cake' because they travelled well and were taken on journeys.
Ancient Dumpling Roots In China
- Professor Miranda Brown traces earliest solid written descriptions of dumplings to China around the 3rd century AD and notes the term 'manto' may be borrowed.
- Archaeology found roughly 1,700-year-old fossilised dumpling-like remains in northwest China, showing early antiquity and cross-cultural contact.
Hong Kong Wonton Traditions
- Grace Choi recounts Hong Kong wonton memories and her grandmother selling raw wontons as a hawker to support the family.
- Jeremy Lee emphasises thin wrappers, fresh top-grade prawns and house-made noodles and skins as wonton secrets.
