Universally adored, dumplings are as diversified as Canada’s population and can fit into any restaurant’s all-star lineup. With dumplings on the menu, your customers are one bite away from a series of world flavours providing a big win for your team.
With the rise of ethnic-influenced street eats, dumplings are breaking out as the new versatile dish that crosses many cultures, from the traditional Asian-influenced dumpling and soup dumplings to more adventurous takes with innovative, spicy fillings.
James Keppy, National Culinary Manager at Maple Leaf Foodservice, grew up eating two types of dumplings. “The first would be the flour, baking powder and milk variety dropped and cooked in a chicken or beef stew. The other would be the pierogi.” Other dumplings were not on his radar, he adds.
Dumplings, a typically humble offering, can take so many forms. Keppy suggests trying out-of-the-box fillings: cheeseburger, lemon chicken or Korean pork. “The traditional flavours will always be favourites, but customers will be intrigued by chef-inspired offerings.”
“The traditional [dumpling] flavours will always be favourites, but customers will be intrigued by chef-inspired offerings.”
James Keppy, National Culinary Manager at Maple Leaf Foodservice
A switch hitter
Easily mix and match doughs and fillings to create signature dumplings to reflect the style and personality of your operation. Remember to switch between cuisines — think an Asian dumpling wrapper with pulled pork, roasted jalapeà±o and corn filling or a chickpea and paneer tikka masala with dropped cilantro yogurt flour dumpling.
“Restaurants that have trained cooks creating signature dishes can add ‘from scratch’ dumplings to the menu,” says Keppy. “Often customers order products that they don’t make at home and dumplings fall into that category. But, it’s important to tell the story on the menu so customers appreciate the value of your ‘house-made’ offerings.”
He reminds operators that fillings for dumplings are most likely part of your existing mise en place like Maple Leaf’s industry leading RWA (Raised Without Antibiotics) pork and poultry products and plant-based proteins. The flavour combinations are limitless without an increase in pantry items.
The bases are loaded
Changing positions on the menu from an appetizer to a small plate, small plate to side or even to dessert attracts attention and interest. Don’t forget your delivery and take-out menus.
“Operators should consider providing small plate dishes as they tend to have a higher average price compared to appetizers. These flexible dishes are being used to cater to snacking and social occasions,” says Technomic’s report on starters, small plates and sides.
Spicy flavours are still leading flavour trends, however independents are cashing in on Asian-specific flavour trends by offering an eclectic variety of ethnic flavours, according to Technomic’s latest Canadian Ethnic Food and Beverage Consumer Trend Report. The key is balancing authenticity and accessibility.
The dumpling World Series starting lineup
| Type of Dumpling | Country of Origin |
|---|---|
| Mandu | Korea |
| Pelmeni | Russia |
| Samosa | India |
| Knish | Eastern Europe |
| Jiaozi | China |
| Empanada | Southern America |
| Tamale | Mexico |
| Bao | China |
| Ravioli | Italy |
| Pierogi | Poland |
| Gnocchi | Italy |
| Pasty | Great Britain |
| Coxinhas | Brazil |
| Momo | Nepal |
| Spanokopita | Greece |
| Kroppkakor | Sweden |
The go-ahead run
“For the past year, operators have been struggling to determine how they can balance increased costs from food and labour against having to raise menu prices. Premade dumplings are quick for service and create a consistent product,” says Maple Leaf’s chef.
This global team provides the flavour profiles your customers crave, while being light on your food cost budget. Rarely is a menu item such a well-rounded player. With dumplings on the menu, you’re sure to be in a league of your own.
With efficiency and grace, yogurt is stealing the spotlight on menus worldwide. Gone are the days when yogurt was only served with breakfast or as a healthy snack. As Canadians continue to crave global cuisine, this smooth operator is here to stay.
Already a dominant presence for breakfast, yogurt is a natural in all menu dayparts and well beyond a traditional tzatziki.
Greek yogurt, for instance, with its creamy, dense texture, is an excellent substitute for many ingredients; having — in some cases — less fat and more protein than other ingredients is a bonus. Yogurt provides a fresh, tangy pop of flavour in your favourite recipes.
| Original Ingredients | Replace with | Applications |
| Mayonnaise | Mayonnaise 1 part mayo and 3 parts Greek yogurt |
Dips, salad dressing, creamy salads |
| Sour cream | Plain | Fajitas, coleslaw, baked potatoes |
| Ice cream | Vanilla | Cake or pie topping |
| Cream | 1 part cream and 3 parts Greek yogurt | Soups, sauces, mashed potatoes |
| Cream cheese | 1 part cream cheese and 1 part Greek yogurt |
Icing and cheesecake |
| Cream cheese | Plain | Dips and spreads |
| Oil | 1 part oil and 2 parts Greek yogurt |
Cake batter, muffins, scones, pancakes |
Yogurt is confidently offering versatility in your kitchen, one dollop at a time.
Recipes
PrintFried Chicken Breast with Greek Yogurt and Saffron
Ingredients
- 500 g lean chicken fillet
- 500 g Krinos plain greek yogurt
- 200 g wheat flour
- 1 garlic clove diced
- ½ tbsp saffron
- 1 tbsp paprika
- 3 tbsp Krinos extra virgin olive oil
- ½ lemon juiced
- ½ tbsp ground mint
- salt and pepper to taste
Instructions
- Wash chicken fillet thoroughly and chop into bite sizes.
- Mix yogurt, garlic, paprika, salt, pepper and mint. Dissolve saffron in ¼ cup of water and add to mix. Stir well. Once mix has colour from the saffron, add chicken and mix well.
- Cover bowl and refrigerate for 1 hour. Remove chicken from fridge, cover in flour and put in pan with hot olive oil. Fry until chicken is golden brown.
Notes
Stuffed Peppers with Ground Beef & Yogurt
Ingredients
- 6 large red peppers
- 500 g lean ground beef
- 2 onions
- 5 tbsp Krinos extra virgin olive oil
- 4 garlic cloves diced
- 1 tbsp Krinos oregano
- 250 g diced tomatoes
- 350 g Krinos plain greek yogurt
- Salt and pepper to taste
Instructions
- In a skillet, heat olive oil in medium to high heat. When the oil is hot add the garlic and onion, sauté until golden.
- Add ground beef along with oregano, salt, pepper and tomatoes. Stir well for 5 minutes.
- Add 2 cups of water and let cook for 15 minutes in medium heat. Once the water is absorbed remove from heat, add yogurt and mix well.
- Meanwhile, remove stems from the peppers leaving a small part attached to the pepper to use as lid.
- Stuff the peppers with the mix and place them in tray. Any remaining mix can be placed between the peppers.
- Add two cups of water in the tray. Cook for 1 hour at 400°F. For the first 40 minutes cover the tray with aluminum foil, remove foil for the last 20 minutes.
Notes
Potato Salad with Greek Yogurt Sauce
Ingredients
- 4 large potatoes
- 4 tbsp dijon mustard
- 200 g Krinos greek yogurt
- 1 tbsp apple vinegar
- 2 tbsp finely chopped dill
- salt and pepper to taste
Instructions
- Bring potatoes to boil, cook until tender.
- In a bowl, mix mustard and yogurt.
- Cut potatoes into medium sized cubes and drizzle with apple vinegar. Combine sauce with potatoes, mix well. Add salt and pepper if desired. Add dill and serve.
Notes