Dumplings and their multitude of cousins—wonton, ravioli, and matzo ball just to name a few—have an ancient history. The term dumpling first appears in written form about the start of the 17th century. Like its cousins, dumplings most likely originated in the kitchens of peasants (subsistence farmers) and proletarians (wage workers) as a savvy cost saving filler made with vegetables and little bit of meat to season the flour based dumpling. But people also made dumplings with fruit. In short, Various forms of dumplings exist; some filled some not. But they all originated as poor folks attempt to provide an inexpensive, nutritious, and filling meal. In the African American tradition dumplings have their roots all the way back to Africa, the European colonization of the Americas, and the African slave Trade. Who had the stronger influence on dumplings during the colonial period--European settlers or enslaved Africans--depended on what part of the Americas you are talking about and who settled where in what ethnic ratio. For example in the Chesapeake region which was pretty homogenous in terms of Africans and Europeans, Virginia slave Louis Hughes recalled, “Peach cobbler and apple dumpling were the two dishes that made old slaves smile for joy and the young fairly dance.” Here are some apple dumpling recipes:
Video Demonstration of how to make Apple Dumplings: http://www.youtube.com/watch?v=_p6L4qokz-c
0 komentar:
Posting Komentar