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Gnocchi, bao, pierogi – and doughnuts? In this second episode of our new season of History’s Greatest Dishes, Emily Briffett and food historian Annie Gray tackle the tasty question of what counts as a dumpling. They explore how cooks across the world faced similar kitchen conundrums – dough in search of a purpose, stews in need of a little extra – and came up with dumplings in a dazzling array of shapes, flavours and fillings to suit local tastes and traditions. Plus, they consider how a suet pudding wrapped in a knitted cloth became an extraordinarily fashionable Victorian treat.
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Steamed dumplings are a popular dessert enjoyed across Germany, but they hold a special place in the hearts of those who live in the Rhineland village of Freckenfeld. Check out the recipe for this pudding that saved their village during the Thirty Years’ War: https://bit.ly/48loA71
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