Vedabe

A vedabe (pronounced /vɛdɑbɛ/; plural: vedabi) are filled dumplings made by wrapping an unleavened dough around a mixed filling of both vegetables (usually pommerack and cucumber pieces) and cooked Derkasian lamb. They are often pan-fried, and will usually be served in water with pommerack, galari, and Thamari noodles.
Vebadi or their varieties are associated with the cuisines of Derkasia and parts of Acrotonia. Dumplings most likely originated in Tapanthia and came to Derkasia likely through cultural immigration. The widely-used English name vedabe was derived from the Derka language. In some parts of north Derkasia, they are known as taknidam, a portmanteau of dumpling with the Derka name of the Derkasian lamb. Vedabe are also popular in modern-day Jonathian, Fortlese, and Lyvenan cuisine, where they are sometimes known under different local names.
Typical fillings that may be added alongside the regular fillings include potato, cheese, zucchini, lettuce, ground meat, and/or fruits. Sometimes vedabi being served outside of water may be dipped in sapla sauce.
Category:Food
Category:Dumplings
Category:Pommerack
Category:Culture
Category:Traditional foods
Category:Derkasian lamb
Category:Culture of Derkasia
Category:Derkasia