“When you present dumplings with this sauce, the combination may recall an italian pasta dish, but the sauce zesty qualities resemble the latin flavors of Mexico…” – Andrea Nguyen, Asian Dumplings book…
Guess what dumplings she’s serving? Mongolian lamb with caraway: “The creative use of a few ingredients is a hallmark of Mongolian cooking…Caraway leaves its warm yet sharp imprint on the filling…”
Well caraway is also very popular in Russia, and the tomato sauce is quite close to Adjika (georgian).
Wait a minute, so with this one dish we just zigzagged Europe, America and Asia! Isn’t this amazing?..
Okra is not in Andrea’s book but i consider it a natural dumpling. And it’s a truly international ingredient too – asian, southern european, southern american, african…incredibly tasty and healthy! (at this point i think i pretty much reached the per post limit on the exclamation marks 
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