It's a love affair that knows no bounds. Dumplings have universal appeal, and for good reason: they're one-handed flavour bombs wrapped in a doughy shell that are often easy on the purse pocket, come in a wide range of tasty fillings, and often land with a side history lesson.
Most countries lay claim to a dumpling of sorts, a fact the folks behind Melbourne's Momo Fest know too well. In their launch year, they were tipping 2,000 visitors would come along to gorge on their Nepalese dumplings, but they got 8,000 hungry punters instead.
"All the vendors sold out by 5 pm," says Raju Shakya, creative director of Solangture, who is behind the festival.
It's a love affair with dumplings. Source: Solangture
"This year, we got 20,000-plus people, so we decided to extend Momo Fest and include dumplings from around the world, not just Nepalese dumplings," Shakya tells SBS Food.
The inaugural happening at the Queen Victoria Markets on Monday 4 November, invites visitors to travel the world by dumplings. They'll be able to sample authentic Tibetan momos from , Cambodian dumplings by , juicy xiao long bao, gyoza by Collingwood's , plus Ukrainian, Italian and Indian dumplings, to name but a few.
A few non-dumpling stalls are also setting up like Cha Time, Desi Kothi Ice-Cream, as well as fairy floss, coffee and doughnut stands. Brick Lane Brewing Co will be serving up a balancing act of refreshments. But for the most parts, it's all about the dumplings.
Who's up for some juicy xiao long bao? Source: Solangture
Ettore Donnaloia is excited to show off his grandmother's prized panzerotti recipe at this year's festival. The recipe for the hand-rolled and fried Puglia-style panzerotti was passed down to his mother, but she didn't part with it easily.
"It took me one year [to convince] my mum to tell me the recipe," Donnaloia tells SBS Food. "She preferred to just make the dough for me. Then my father said 'you have to tell him, otherwise he won't have a business anymore!'"
Do you know how difficult it was to extract this recipe from my mamma, Margherita? Source: Solangture
The mother-and-son team (with the occasional cameo by nonna Elisabetta) has been appearing at farmer's markets and events over the past three years, introducing Melburnians to the crisp, deep-fried half-moons stuffed with everything from burrata, oregano and red sauce, to chicken, white wine and rosemary. They also make a bolognese version, a vegan one, and a couple of sweet options including apple and cinnamon, and Nutella.
It took me one year [to convince] my mum to tell me the recipe. She preferred to just make the dough for me. Then my father said 'you have to tell him, otherwise he won't have a business anymore!'
Donnaloia says Puglia's panzerotti are similar to the fried calzone found elsewhere in Italy, albeit gooier, and with a few dough quirks.
"Panzerotti doesn't use a pizza dough, and we use a bread roller to stretch the dough. The entire process is done fresh on the spot."
Sure, the term 'dumpling' is a bit of a stretch in the panzerotti's case, but who are we to call impostor on a fellow stuffed, dough-encased delight?
Dominika Sikorska, the owner of the Polish catering company and food truck, , will be pan-frying her business' namesake Polish dumplings at the International Dumpling Festival.
Ettore Donnaloia is excited to show off his grandmother's prized panzerotti recipe at this year's festival - which his mum (pictured) passed down to him. Source: Solangture
Often emerging at celebrations like Christmas and Easter, Sikorska says the process of making the pierogi is as pivotal as the feast that ensues.
"This beautifully choreographed routine is always done with family around holidays and major feasts, and is always punctuated with laughter, tears, vodka and overeating," she tells SBS Food.
You are in for a treat! Source: Solangture
Sikorska will be making her popular ruskie (creamy potato and farm cheese-filled) pierogi, plus their vegan, umami-packed kapusta (minced mushroom and sauerkraut) dumplings.
"And last but not least, our mieso, made with South Gippsland organic beef, slow-cooked lovingly for 12 hours with root vegetables. It is hearty and impossible to stop at just one."
Monday 4 November, 12 pm – 10 pm
