Dumpling (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Dumpling" in English language version.

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dietkokboken.se (Global: low place; English: low place)

  • "Om kroppkakor, palt & kams" [About kroppkakas, palts and kams]. Kunskapskokboken (Knowledge Cookbook) (in Swedish). Krister Hanner. Archived from the original on 13 April 2015. Retrieved 13 April 2015.

doi.org (Global: 2nd place; English: 2nd place)

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  • Larson, Sarah (19 April 2016). "All about bao". Escoffier Online. Archived from the original on 3 October 2022. Retrieved 3 October 2022.

food.com (Global: low place; English: 6,836th place)

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  • "Palt/Kams". Smaka Sverige (in Swedish). Archived from the original on 4 March 2016. Retrieved 13 April 2015.
  • "Kroppkakor". Smaka Sverige (in Swedish). Archived from the original on 29 October 2015. Retrieved 13 April 2015.

kathmandupost.com (Global: 3,868th place; English: 2,120th place)

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  • [네이버 지식백과] 만두 [饅頭] (한국민족문화대백과, 한국학중앙연구원)....중국에서 전래된 음식으로 전래시기는 정확히 알 수 없다. 『고려사』 충혜왕조에 내주(內廚)에 들어가서 만두를 훔쳐먹는 자를 처벌하였다는 기록이 있는 것으로 미루어 고려시대에 이미 전래되었음을 알 수 있다. 중국에서는 밀가루를 발효시켜 고기나 채소로 만든 소를 넣고 찐 것은 만두 또는 포자(包子)라 하고, 밀가루로 만든 얇은 껍질에 소를 싸서 끓이거나 기름에 지지거나 찌는 것은 교자(餃子)라고 한다. 『고려사』에 기록된 만두는 어느 것을 가리키는 것인지 알 수 없다....(중략).... 조선시대 중엽까지도 만두는 상화(霜花, 床花)로, 교자는 만두로 명칭이 바뀌어 전해져 오다가 지금은 상화라는 음식은 사라지고 교자만이 만두라는 명칭으로 이어져오고 있다.

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  • "Бораки" [Boraki]. Кулинарные Рецепты (Culinary Recipes) (in Russian). Archived from the original on 22 February 2017. Retrieved 12 September 2017.

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  • "Yuntun", The Free Dictionary, retrieved 6 March 2025

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  • "CUSTOMS". Tigrai Online. Archived from the original on 21 October 2019. Retrieved 3 January 2013.

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  • Gallani, Barbara (2015). Dumplings: a global history. London, UK: Reaktion Books. ISBN 978-1-78023-433-5. OCLC 906746909.
  • Ko, Genevieve (1 February 2021). "Now's the Time for Homemade Dumplings". The New York Times. ISSN 0362-4331. Archived from the original on 12 August 2021. Retrieved 12 August 2021.
  • Davidson, Alan (2014). Tom Jaine (ed.). The Oxford companion to food (3rd ed.). New York: Oxford University Press. ISBN 978-0-19-967733-7. OCLC 890807357.
  • Labensky, Sarah R.; Alan M. Hause; Priscilla Martel (2019). On cooking: a textbook of culinary fundamentals (Sixth ed.). Hoboken: Pearson. ISBN 978-0-13-444190-0. OCLC 1008765124.
  • The Professional Chef (9th ed.). Hoboken, N.J.: John Wiley & Sons. 2011. ISBN 978-0-470-42135-2. OCLC 707248142.
  • Gallani, Barbara (15 May 2015). Dumplings - a global history. Reaktion Books. ISBN 978-1-78023-433-5. OCLC 1023258969.

xinhuanet.com (Global: 309th place; English: 660th place)

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