It would be difficult to find a cuisine that does not include dumplings. Every nationality has its own variety.

Dumplings can be a wide variety of dishes, both sweet and savory. They are either made from balls of dough or are small servings of food encased in pastry dough, batter or leaves.

The most familiar are ravioli, pierogi and won ton.

Indian dumplings are called samosas and are usually vegetarian.

In Nepal and Tibet, steamed dumplings known as momos are a popular snack. Korean dumplings are called mandu.

Germany, Austria and Czechoslovakia have a large variety of dumplings both sweet and savory.

A great pot of home made Jewish chicken soup often includes a meat filled dumpling called kreplach.

There is no doubt that the cuisine that has contributed the most in dumplings is Chinese. Today, in most cities there are dim sum restaurants.

Dim sum means, “touch your heart.” When it is done right it actually does. It consists of a variety of dumplings, steamed dishes and other goodies such as the famous egg custard tarts. They are similar to hors d'oeuvres.

Originally a Cantonese custom, dim sum is linked to the Chinese tradition of “yum cha” or drinking tea. Travelers journeying along the famous Silk Road needed a place to rest, so teahouses began springing up along the roadside. Rural farmers, exhausted after long hours working in the fields, would also head to the local teahouse for an afternoon of tea and relaxing conversation. It took several centuries for the culinary art of dim sum to develop. It was originally considered inappropriate to combine tea with food. A famous third century Imperial physician claimed this would lead to excessive weight gain. However, as tea's ability to aid in digestion and cleanse the palate became known, teahouse proprietors began adding a variety of snacks, and the tradition of dim sum was born.

In the west, dim sum came about as a natural result of 19th century Chinese immigrants. Most were from the Canton region and settled on the East and West coasts. Some believe that dim sum inspired the whole idea of “brunch,” combining breakfast and lunch into one large mid-morning meal. What types of foods are served at a typical dim sum lunch? There's no ordering; instead you choose from a wide assortment of snacks that the waiters bring out on carts and trays. Many of the dishes are either steamed or deep-fried. You'll find everything from steamed pork spareribs and char siu bao - steamed buns with roast pork - to har gao, those wonderful shrimp dumplings with the translucent skin. Deep-fried treats include mini spring rolls and Wu Gok, a type of taro turnover. There are dumplings of every variety and served with many sauces. For dessert, custard tarts are a must. Dim sum is a great way to sample a large variety of tastes and flavors without feeling overly full.

I hope you all get a chance to try dim sum. Many recipes can be made at home using easy to find ingredients.

Potstickers are one of the most popular types of Chinese dumplings. This recipe includes a dipping sauce and instructions on making the dough. Don't forget to use your chopsticks. Enjoy.

This column has been a collaborative effort between Auburn natives chef Max Hitchcock and his mother, Susan Silverman. They can be reached at Birdscapes@adelphia.net