Dumplings
Pasteles en Hoja
Dominican Republic
Dominican leaf-wrapped dumplings made with green-plantain or yuca masa and fillings such as seasoned chicken; holiday batches may use other meats.
Original eatfuls sticker artwork
What it is
A closer look at Pasteles en Hoja.
Dominican leaf-wrapped dumplings made with green-plantain or yuca masa and fillings such as seasoned chicken; holiday batches may use other meats.
What to look for
Know it when you find it.
Unwrap the banana leaf to find a soft masa parcel with a savoury filling; chicken and yuca-masa versions are common Dominican forms.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Pasteles en Hoja.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Anguilla
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Individual sweet potato and raisin dumplings, wrapped in greaseproof paper and foil, boiled until firm; a traditional Anguillan dessert
Upper Carniola, Slovenia
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Buckwheat flour dumplings filled with curd cheese, shaped like carp fish, from the Gorenjska region of Slovenia, served with buttered breadcrumbs.
Hungary
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Afghanistan
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Dumplings filled with chopped gandana leek, boiled and served under garlic yoghurt and a minced-meat and split-pea sauce with dried mint.
North Caucasus, Russia
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Thick flattened dough dumplings from Dagestan's Avar community, boiled alongside mutton and served in the rich broth with soured cream and garlic.