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Asian street food. Pies

Asian pies (or dumplings) are diverse dishes popular in many Asian countries, which can vary significantly in shape, filling, and preparation methods. These pies are typically an integral part of each country's cuisine and can be either sweet or savory. There is a wide variety of pies in Asia, including fried, baked, steamed, and those with a range of fillings, such as meat, fish, vegetables, and sweet ingredients. 1. China Baozi (包子) — Traditional Chinese buns with various fillings. These pies are usually steamed, and the filling can be meat, vegetables, or sweet. Popular fillings include pork, beef, chicken, mushrooms, and vegetables. Baozi is often served as a snack or for breakfast. Jianbao (煎包) — Fried buns, often with a meat filling. They are pan-fried, creating a crispy crust while staying soft inside. Shaomai (烧卖) — Steamed dumplings shaped like little packages filled with meat, seafood, mushrooms, or vegetables, often served with soy sauce or chili sauce. 2. Japan Gyoza (餃子) — Japanese dumplings, sometimes considered pies. Gyoza can be fried or boiled. The usual filling consists of pork, vegetables, garlic, and ginger. These dumplings are often served with soy sauce and vinegar. Yakitori (焼き鳥) — Grilled meat skewers, though sometimes you can find meat pies grilled with similar fillings. Anpan (あんぱん) — Sweet buns filled with red bean paste, popular in Japan. They can be either baked or steamed. 3. Korean Cuisine Mandu (만두) — Korean dumplings, similar to Chinese baozi, often filled with meat or vegetables. Mandu can be steamed or fried and are often served with a sauce or broth. Tteok (떡) — Traditional Korean rice cakes, which are sometimes filled with sweet or savory fillings, such a Chapche — Not exactly a pie in the traditional sense, but in Korean cuisine, you can find 4. Indian Cuisine Paratha — An Indian flatbread that is often filled with various fillings, such as potatoes (aloo paratha), meat, or vegetables. Parathas are typically cooked on a skillet or in the oven and served with yogurt or curry. Samosa — Popular in India and other South Asian countries, these are deep-fried pies with a crispy shell, filled with spiced potatoes, peas, and sometimes meat. Samosas are commonly found as street food but are also served during festivals. Kachori — Another type of Indian pastry, often filled with spiced green peas, potatoes, or me 5. Vietnamese Cuisine Bánh cuốn — Vietnamese steamed rice rolls filled with pork, mushrooms, and onions. They are typically served with a dipping sauce. Bánh chả — Pies filled with meat, shrimp, and vegetables, fried to a crispy texture. 6. Thai Cuisine Khao Khlang (ข้าวคลัง) — Rice-based pies filled with meat, chicken, or fish, often served with curry. Pad Thai (pad thai) — Although not a pie, in Thai cuisine, there are often rolls made with rice paper that are filled with various ingredients, resembling pies. 7. Malaysian and Singaporean Cuisine Curry Puff — Pies filled with curry, potatoes, and meat or chicken. These pies have a crispy crust and are often served as street food. Preparation Methods Asian pies can be prepared in several ways: Steaming: Common in Chinese, Japanese, and Vietnamese cuisines, where Frying: Used for pies like those in Korean or Indian cuisines, giving them a crispy crust. Baking: For example, some Japanese and Korean pies use baked dough with fillings. Conclusion Asian pies represent an incredible diversity of flavors, textures, and preparation methods. They can be savory or sweet and often play an important role in street food culture, as well as at festivals and celebrations.