Across the globe, dough holds treasure. Especially when it’s formed into pockets or rolled up and stuffed with tasty ingredients then fried, steamed, boiled, or baked.
Think dumpling, ravioli, samosa, burrito! Eggroll, empanada, knish, calzone!
Try these dough pocket variations at TMY Food Vendor stands:
EMPANADAS are filled with meat, vegetables, cheese, or fruit. Deep fried. Sometimes served with special sauces.
- Boriken Modern Puerto Rican, Booth 27
- Che Cafe Empanadas Argentinas, Booth 55
- Empanadas El Dominicano, Booth 26
- Patricia’s Cuban Kitchen, Booth 46
PUPUSAS from El Salvador, made with corn or rice flour and deep fried, are filled with meat, veggies, or cheese, and pan-fried. Similar to AREPAS from Colombia and Venezuela.
- Pupuseria Rosita’s, Booth 25
- Ricuras de Venezuela, Booth 28
PIEROGI and VARENKI from Eastern Europe and Russia, respectively, are inspired by Chinese dumplings and stuffed with cooked meat, potatoes, cabbage, and cheese and boiled and pan-fried. PELMENI are similar but stuffed with raw meat that cooks during the boiling process. KHACHAPURI is a popular street food in the Republic of Georgia, a kind of cheese-filled bread.
- Lajkonik Polish Folk Ensemble, Booth 37
- Natalka Ukrainian Bakery, Booth 19
- Salima’s Bakery, Booth 53
EGG ROLLS or SPRING ROLLS
are made from wheat or rice flour rolled around ingredients—meat, cabbage, carrots, onions—and deep fried. Indonesian and Filipino LUMPIA are similar but more delicate, made with thinner pastry dough. GYOZA are Japanese dumplings filled with meat and veggies and steamed, boiled, or pan-fried.
- Laos Academic Organization, Booth 48
- UA Vietnamese Student Assoc., Booth 20
- Wat Buddhametta (Thailand), Booth 35
- MAD Filipino Cooking, Booth 21
- UA Filipino Student Association, Booth 42
- Takoyaki Balls (Japan), Booth 13