Written By Holly Brooke Edibles / Recipes Mar 24, 2015 Dumplings in Victoria and At Home SHARE VIA: Facebook Twitter PinterestA man may build a complicated piece of mechanism, or pilot a steamboat, but not more than five out of ten know how the apple got into the dumpling – Edward A. BoydenNo matter how you serve them (fried, baked, steamed or stewed), dumplings are delicious and diverse. In almost every cuisine you will find some type of dumpling with a variety of fillings.Typically, dumplings are little pillowy balls of dough made from flour or potatoes and often stuffed with sweet or savoury ingredients.In West Africa, dumplings are called banku and kenkey. These doughy balls are made from cornmeal flour and eaten steamed with soup or stew.The British and Irish make dumplings from flour, water and fat (butter or suet) and drop them into stew or soup. In America, a classic comfort dish is Chicken and Dumplings, where the dough is cooked by being immersed into a chicken broth with vegetables until they rise and become fluffy.Asian dumplings are a popular and traditional food — in China, the stuffing ingredients carry specific and symbolic meanings. For example, cabbage stuffing signifies a wish for a hundred kinds of treasure, mushroom stuffing expresses best wishes for being successful,meat stuffing expresses a hope for talent, while fish expresses a wish for receiving more than needed each year.In Japan dumplings are called “gyoza,” in China, “Jiao zi” (JOW-za) and while the Japanese dumplings are traditionally pan fried, Chinese dumplings are eaten both steamed and fried.If you want authentic Chinese (Mandarin) dumplings go to Johns Noodle Village.This family run restaurant makes their dumplings from scratch and they are excellent; light, flavourful and fresh. They offer several varieties: pork and Chinese cabbage, beef and onion, chicken and bok choy, vegetarian, shrimp and pork, squid with pork and lamb with ginger and green onions (20 for $10). The dumplings are served with a 50-50 mixture of vinegar and soy sauce and, if requested, the house made hot chili oil.Dumplings, says owner and manager Dylan Wang, have been part of Chinese cuisine for over 1800 years. The shape of dumplings varies from flat to round to fan-shaped like the ones from Johns Noodle Village. This particular shape says Wang, resembles ancient Chinese currency known as Yaun Bao [see photo]. “On Chinese New Year, says Wang “we make dumplings filled with dates to bring good luck, or we put coins in some of them for prosperity, and peanuts for growth.”Italian dumplings fall under the category of ravioli, tortellini or gnocchi. These little pockets of pasta are filled with anything from spinach to cheese, meat to seafood. Gnocchi are made from a mix of potato, egg, flour and/or cheese then boiled in water and served with cheese or pasta sauce.RecipeBrown Butter Gnocchi with Butternut Squash (serves four)Ingredients• ½ Medium Butternut Squash • 1 Small Yellow Onion, roughly chopped • 2 Tbsp Butter • 1 Pkg. Gnocchi (or make your own!) • 2 Cloves Garlic, minced • ½ Tsp Dried Sage • ½ Tsp Dried Thyme • ½ Cup Chicken Broth • ¼ Cup White Wine • Salt and Pepper to Taste • Optional Garnishes: Jalapeno, Parsley, Toasted Butternut Squash Seeds Instructions 1. Preheat oven to 375F. Scoop the seeds out of the squash and fill the cavity with the chopped onion. Place cavity side up on a baking sheet and roast until soft, 30 mins to 1 hour. Allow to cool. 2. Once the squash is cool, peel it (close counts) and chop it into bite-sized pieces. Reserve onions. 3. Meanwhile, heat up a large skillet over medium low heat and add the butter and the onions that you roasted with the squash. Without stirring, allow the butter to melt and then to lightly brown. 4. Add a package of gnocchi. Stirring occasionally, allow the gnocchi to brown on both sides. 5. Add minced garlic, dried sage and thyme and stir to coat evenly. Add the chicken broth and white wine and cover. Allow the gnocchi to simmer until the liquid is almost gone, about 5 minutes. 6. Remove the cover and add the diced butternut squash. Stir to coat in the liquid and cook just long enough for the squash to get warm, season to taste and serve. Top with jalapeño, chopped parsley and cooked butternut squash seeds (or pumpkin seeds).Recipe sourceWhere to find dumplings in VictoriaAlmost any Japanese or Chinese restaurant will have dumplings on the menu. Here are a few unexpected places to enjoy excellently made dumplings.Ferris Oyster Bar & Grill 536 Yates Street (250) 360-1824 Ferris’ classic chicken penne soup, a local’s favourite, is served with house-made rice dumplings. Extra dumplings are $.50 each. You’ll want extra for sure.I Kyu Noodles (Facebook) 564 Fisgard Street (250) 388-7828 Located in the heart of China Town, this Japanese noodle house makes their own dumplings with the freshest ingredients — the dough just melts in your mouth. They can be served pan fried or served steamed in soup.Irish Times 1200 Government Street (250) 383-7775 Find yourself comforted with this Irish classic; traditional Irish stew served with boxty potato dumplings and soda bread.Johns Noodle Village 823 Bay Street (250) 978-9328 Traditional house-made Mandarin style dumplings — 20 for $10.Lotus Pond [Facebook] 617 Johnson Street (250) 380-9293 The Lotus Pond is a Buddhist vegan Chinese restaurant serving well over 100 different dishes. Their dumplings are house-made and reasonably priced at 6 for $5.95 and 12 for $11.50.Noodle Box Available at the following Victoria locations: 818 Douglas Street (250) 384-1314 and 626 Fisgard Street (250) 380-1312 Due to their popularity they are now a permanent feature on the menu! BBQ pork dumplings with house made kimchi puree – 5 for $6.Stage Wine Bar 1307 Gladstone Avenue (250) 388-4222 This is a must-try dish: tender house-made gnocchi with foraged mushrooms, pancetta and piave shavings – $13.75 SHARE VIA: Facebook Twitter Pinterest Written By: Holly Brooke Holly Brooke is a true B.C. gal. Having lived on the west coast most of her life, except for several years in the Kootenay's where she canoed and fished and lived in a tipi, she's very much at home outdoors and in the kitchen. ... Read More You may also like Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Food News October 1, 2019 Rancho Vignola – Vancouver Island Harvest Sale Rancho Vignola – New Crop Nuts & Dried Fruit is hosting its annual Vancouver Island Harvest Sale on November 29th and 30th at ... Read More Food Events / Food News September 18, 2019 EAT Buzz Up-Island & Tofino September|October 2019 The Buzz Up-Island It’s high time for festival season! I anticipate this time of the year all year long when fresh produce is in abundance, ... Read More Causes / Chefs / Events / Food Heroes / Sustainability August 30, 2019 An Evening with Chef Ned Bell and Ocean Wise On August 20, 2019, Ocean Wise and Eagle Wing Whale and Wildlife Watching Tours teamed up to present the first in a series of speaker events in ... Read More Food Events / Food News July 3, 2019 EAT Buzz Up-island & Tofino July|August 2019 The Buzz Up-island July 2019 “First we EAT, then we do everything else”(M.K.Fisher) – at least I do anyway. Never short of ... Read More Dessert / Recipes / Sponsored February 26, 2018 DIY Blueberry & Lemon Curd Shortcakes in a Jar Are you in need of some inspiration? Foods in a jar just seem to taste better, after all we do eat with our eyes first. A Do-It-Yourself Blueberry ... Read More Comments are closed.