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Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of
starch Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets ...
sources), oftentimes wrapped around a filling. The dough can be based on
bread Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made f ...
,
flour Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many culture ...
, buckwheat or potatoes, and may be filled with
meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...
, fish, tofu,
cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including
baking Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferred " ...
,
boiling Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. Th ...
,
frying Frying is the cooking of food in oil or another fat. Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to make sure that the food is well-made, using tongs or a spatula, while sautéed foods are cooked ...
, simmering or
steaming Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking ha ...
and are found in many world cuisines. In the United States in May 2015 National Day Calendar listed National Dumpling Day as held on September 26, annually.


African

Banku and kenkey are defined as dumplings in that they are starchy balls of dough that are steamed. They are formed from fermented
cornmeal Cornmeal is a meal (coarse flour) or a cell membrane ground from dried corn. It is a common staple food, and is ground to coarse, medium, and fine consistencies, but not as fine as wheat flour can be.Herbst, Sharon, ''Food Lover's Companion'', ...
. Banku is boiled and requires continuous kneading, while kenkey is partly boiled then finished by steaming in corn or
banana A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus ''Musa''. In some countries, bananas used for cooking may be called "plantains", distinguis ...
leaves. Tihlo—prepared from roasted barley flour—originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and spreading further south. Souskluitjies are dumplings found in South Africa. They are a steamed sweet dumpling, sometimes made with plain flour and sometimes with the addition of dried fruits or other flavors. They are often served with a syrup flavored with
cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfa ...
or a
custard Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency fro ...
sauce. South Africa has another kind of dumpling known as melkkos. These dumplings are formed by putting milk, one teaspoon at a time, into a dry flour mixture. The flour clings to the milk and forms dumplings, which are then boiled in a mixture of milk and butter. They are served hot and sprinkled with cinnamon sugar. South Africa also has a kind of dumpling-dough called dombolo, ujeqe or steam bread, which is very popular and common in South African cuisine.


Caribbean and Latin America

Empanadas, whose stuffing, manufacture and types are numerous and varied, differ from traditional dumplings in that they are deep fried, steamed, or oven baked, and excess dough is not cut off.


Bajan

In Barbados, dumplings differ from those in other
Caribbean The Caribbean (, ) ( es, El Caribe; french: la Caraïbe; ht, Karayib; nl, De Caraïben) is a region of the Americas that consists of the Caribbean Sea, its islands (some surrounded by the Caribbean Sea and some bordering both the Caribbean Se ...
islands in that they are slightly sweetened. The dumplings may either be of the flour or cornmeal variety. The dough is flavoured with spices, cinnamon and nutmeg. Dumplings are often added with Bajan soup where they are boiled. When found in Stew food, the dumplings are steamed along with ground provision, salted meat, plantain and other ingredients which is served with gravy.


Brazilian

In Brazil, there are: * Pastéis, thin dough that can be stuffed with a variety of fillings, such as condimented ground beef, chicken, shrimp, mixed vegetables, cheese, or even sweets, then fried or baked. * , muffin-shaped dough stuffed primarily with chicken, cheese or seafood. * Coxinhas, thick dough stuffed with chicken (could be described as a chicken corn dog), and * bolinhas, which literally translates to 'little balls', can have meat (bolinhas de carne) or cheese (bolinhas de queijo) inside. All dumplings can vary of its original form with optional additions like olives, onions or spices. They are commonly served in parties. In some parts of Brazil like Rio it can be found in fast-food kiosks ('open restaurants', where there is no door to enter and you are served in a big counter) in the city or in parks, but it is very diffused through the territory, so you could find people who also eat these on the beach or after work with beer, fruity alcoholic drinks known as batidas, or non-alcoholic beverages like soda or refrescos (a sort of juice).


Caribbean

Dumplings are either pan fried using a simple recipe including all-purpose flour, water, and salt made into a thick dough before frying on a pan until golden brown, or boiled in a soup. The fried version is usually served with breakfast codfish as a side.


Chilean

In Chile, there are pantrucas, a type of flat, elongated irregular dumplings flavoured with fresh parsley and served in soup. In Chiloé, a Chilean southern archipelago, one of the American regions potato is native from, traditional meal are "chapalele", "milcao", "chuchoca", "chuhuañe" and "vaeme". All of them made potato based, cooked or raw and sometimes mixed in different proportions of wheat flour, seasoned with lard. Some are flat and round filled with greaves and fried (milcao); flat boiled (chapaleles, milcaos), similar but bigger to "pantrucas or pancutras" or a roasted roll in a stick (chochoca). Size is one portion and regularly served as bread. Also are served with honey (mainly hot chapaleles, as dessert). In Chile also existing traditional "papas rellenas". Boiled potatoes and flour dough; meat, onion, some cumin filled and fried; served regularly with crystallized sugar over.


Haitian

In
Haiti Haiti (; ht, Ayiti ; French: ), officially the Republic of Haiti (); ) and formerly known as Hayti, is a country located on the island of Hispaniola in the Greater Antilles archipelago of the Caribbean Sea, east of Cuba and Jamaica, and ...
, ''doumbrey'' are elongated flour dumplings. They are made with flour and water, rolled, and boiled in water before being added to soups and stews.


Jamaican

Dumplings come in three forms in Jamaica, fried, boiled, and roasted. All are made with flour, white or wheat, and the white-floured dumplings are often mixed with a bit of cornmeal. These foods are often served with a variety of dishes like ackee and saltfish, kidneys, liver,
salt mackerel Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantitie ...
, etc. and often taste better when refried. A refried dumpling is an already boiled dumpling left over from previous cooking that is fried, which gives it a slightly crispy outer layer and a tender middle. A purely fried white flour dumpling (also known as a "Johnny Cake") is golden brown and looks similar to a buñuelo, often substituting the boiled dumpling, but it is mostly consumed as part of breakfast. Fried dumplings can be made with or without sugar. One popular variation is the
Jamaican Festival The festivals or Jamaican festivals are a kind of deep-fried bread, typical of Jamaican cuisine. Despite its slightly sweet taste, is served as a side dish to dishes such as fried fish, escovitch fish or jerk chicken. It is a dough made with w ...
a cylindrical fried dumpling made with flour, sugar, cornmeal and baking powder. These slightly sweet dumplings are served with all types of traditional Jamaican home food, particularly as a complement to the sweet-and-sour escovitched fish, as well as street food.


Peruvian

"Papas Rellenas" or stuffed potatoes consist of a handful of mashed potatoes (without the milk and butter) flattened in the palm of the hand and stuffed with a savoury combination of ingredients. The stuffing usually consists of sautéed meat (could be beef, pork or chicken), onions and garlic. They are all seasoned with cumin, aji, raisins, peanuts, olives and sliced or chopped hard boiled eggs. After stuffing a ball is formed, rolled over flour and deep fried in hot oil. The stuffed potatoes are usually accompanied by onion sauce consisting of sliced onions, lime juice,
olive oil Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: f ...
, salt, pepper and slices of fresh peppers. The same dish may also be made with seafood. In some countries, yuca purée is used as the starch component of these Latin American dumplings.


Puerto Rican

In Puerto Rico, dumplings are made of grated tubers such as yuca and malanga with added calabaza, unripe bananas and plantains mixed with flour. These dumplings are a traditional part of Puerto Rican-style pigeon pea soup. Olive oil and annatto are usually added and help the mix from turning brown. The dumplings are formed into small balls and are first cooked in olive oil before boiling. Once the dumplings are crispy on the outside, they are then boiled with added ingredients. Alcapurria is a popular fried street dumpling that resembles kibbeh. The dough is made from yautía, green banana, and lard and stuffed with meat. It's resembles a kibbeh. The
pastel A pastel () is an art medium in a variety of forms including a stick, a square a pebble or a pan of color; though other forms are possible; they consist of powdered pigment and a binder. The pigments used in pastels are similar to those use ...
, a dumpling made from a '' masa'' of grated root vegetables, squash, plantains, and unripe bananas, is greatly beloved here, especially around Christmas. The Puerto Rican variety has a tender, slightly wet consistency. The masa dough is mixed with milk and annatto mixed in oil or lard, then stuffed with stewed pork,
chick peas The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram" or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high ...
, olives,
capers ''Capparis spinosa'', the caper bush, also called Flinders rose, is a perennial plant that bears rounded, fleshy leaves and large white to pinkish-white flowers. The plant is best known for the edible flower buds (capers), used as a seasoning ...
or even raisins. The dumplings are then wrapped in a fragrant banana leaf, tied and then boiled or steamed. The origin of ''pasteles'' leads back to Natives on the island of
Borikén Puerto Rico (; abbreviated PR; tnq, Boriken, ''Borinquen''), officially the Commonwealth of Puerto Rico ( es, link=yes, Estado Libre Asociado de Puerto Rico, lit=Free Associated State of Puerto Rico), is a Caribbean island and Unincorporated ...
. Pasteles are popular in the Dominican Republic, Hawaii, Trinidad and lately seen in Cuban cuisine.


Salvadoran

Pupusas, a thick griddle cake or flatbread from
El Salvador El Salvador (; , meaning " The Saviour"), officially the Republic of El Salvador ( es, República de El Salvador), is a country in Central America. It is bordered on the northeast by Honduras, on the northwest by Guatemala, and on the south b ...
and
Honduras Honduras, officially the Republic of Honduras, is a country in Central America. The republic of Honduras is bordered to the west by Guatemala, to the southwest by El Salvador, to the southeast by Nicaragua, to the south by the Pacific Oce ...
, made with cornmeal or rice flour, similar to the Venezuelan and
Colombia Colombia (, ; ), officially the Republic of Colombia, is a country in South America with insular regions in North America—near Nicaragua's Caribbean coast—as well as in the Pacific Ocean. The Colombian mainland is bordered by the Car ...
n arepa. It is usually stuffed with one or more ingredients, which may include cheese (such as quesillo or cheese with loroco buds), chicharrón, squash, or refried beans. It is typically accompanied by curtido (a spicy fermented cabbage slaw) and tomato salsa, and is traditionally eaten by hand.


Venezuela

In the city of El Callao, ''domplines'' are fried and made from wheat. Usually filled with curry chicken and cheese. There are usually present in the carnivals of
Calypso de El Callao The Venezuelan festival known in Spanish as Calypso de El Callao (calypso of El Callao) is held every year in Bolívar state, during carnival celebrations. It is a fusion of Trinidad and Tobago calypso music, Caribbean traditions and Venezuelan ...
.


Central Asian

Manti (also ''manty'' or ''mantu'') is a steamed dumpling in Central Asian and Chinese Islamic cuisine. It contains a mixture of ground lamb (or beef) spiced with black pepper, enclosed in a dough wrapper. Manti are cooked in a multi-level steamer (''mantovarka'') and served topped with butter, yogurt, sour cream, or onion sauce. These dumplings are popular throughout Central Asia, including in Afghanistan, Kazakhstan, Kyrgyzstan, Pakistan, Tajikistan, Uzbekistan, the Xinjiang region in China and the Caucasus.
Chuchvara Joshpara is a kind of dumpling popular in Central Asia, South Caucasus and the Middle East. They are made of unleavened wheat dough squares filled with ground meat and condiments. In observance of the Islamic dietary rules, the meat filling is usu ...
is a very small boiled dumpling typical of Uzbek and Tajik cuisine. Made of unleavened dough squares filled with meat, it is similar to the Russian pelmeni and the Chinese wonton, but in observance of the Islamic dietary rules, the meat filling is without pork. Chuchvara can be served in a clear soup or on their own, with vinegar or sauce based on finely chopped greens, tomatoes and hot peppers. Another popular way of serving chuchvara is topped with suzma (strained qatiq) or with smetana (sour cream), Russian-style.


East Asian


Chinese

There is no unifying word for dumplings in Chinese. What are described as dumplings in English (e.g. the ''jiǎozi'', the ''wonton'', and the many steamed dumplings) are considered distinct from each other.


Jiaozi


= Overview

= The '' jiǎozi'' () is a common Chinese dumpling, which generally consists of minced meat and finely chopped vegetables wrapped into a piece of dough skin. The shape is likened to that of a human ear. In China dumplings usually refers to boiled dumplings. The skin can be either thin and elastic or thicker. There is even a statement that the skin of a dumpling determines the quality of the dumpling. Popular meat fillings include ground meat (usually pork, but can instead be beef or chicken),
shrimp Shrimp are crustaceans (a form of shellfish) with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata of the decapod order, although some crustaceans outside of this order are refer ...
, and even fish. Popular mixtures include pork with Chinese cabbage, pork with garlic chives, pork and shrimp with vegetables, pork with spring onion, garlic chives with scrambled eggs. Filling mixtures will vary depending on personal tastes, region and season. According to region and season, ingredients can include oyster. Dumplings are usually boiled, steamed or fried and continue to be a traditional dish. Some people will place a coin or candy inside the dumpling in the hope of obtaining a fortune or having a sweet life, on
Chinese New Year Chinese New Year is the festival that celebrates the beginning of a New Year, new year on the traditional lunisolar calendar, lunisolar and solar Chinese calendar. In Sinophone, Chinese and other East Asian cultures, the festival is commonly r ...
's Eve and special family reunions. In Northern China, dumplings are commonly eaten with a dipping sauce made of vinegar and chilli oil or paste, and occasionally with some soy sauce added in. However, ''baozi'' is ''not'' a type of ''jiaozi''.


= Traditions

= Jiaozi are served in Chinese families at different times of the year. In ancient times, Jiaozi were not very common and were treated as a luxurious food for the common people. People make Jiaozi to celebrate important festivals and dates. On the night of Chinese New Year's Eve, Jiaozi are usually served at the stroke of midnight after a big dinner. The name Jiaozi sounds similar to an old saying in Chinese which means “stepping into a new era” and thus carries the meaning when people eat them at the moment of New Year. The remaining Jiaozi are stored in the refrigerator and reboiled or fried for breakfast. Chinese people also eat Jiaozi on the 5th day after the Chinese New Year in the lunar calendar. There are many forbidden things to do in between the 5 days according to Chinese traditions. People eat Jiaozi on the 5th day, the last day of the New Year period, as a means to celebrate getting out of the forbidden traditions. On the first day of the hottest days of summer, Jiaozi mark the beginning of the harvest. When people’s storages are filled with harvested wheat, which is made into doughs and Jiaozi to celebrate the success of future harvesting. Particularly, in Northern China, people generally eat dumplings on the winter solstice in the hope of a warm winter. Extended family members may gather together to make dumplings, and it is also eaten at farewells to family members or friends.


= History

= According to legends, Jiaozi was invented in
Eastern Han Dynasty The Han dynasty (, ; ) was an imperial dynasty of China (202 BC – 9 AD, 25–220 AD), established by Liu Bang (Emperor Gao) and ruled by the House of Liu. The dynasty was preceded by the short-lived Qin dynasty (221–207 BC) and a warr ...
between 150-
219 CE __NOTOC__ Year 219 ( CCXIX) was a common year starting on Friday (link will display the full calendar) of the Julian calendar. At the time, it was known as the Year of the Consulship of Antonius and Sacerdos (or, less frequently, year 972 ''Ab ...
by Zhang Zhongjing, who was a popular Chinese medicine practitioner. When Zhang returned to his hometown during a harsh winter, he saw many poor people suffering from frostbite in their ears due to the bad governing of the emperor. Using his knowledge of Chinese herbs and medicine, he mixed Chinese medicinal herbs that heat up bodies with lamb and chili in doughs, folded the doughs into the shape of ears, put them in boiling water, and gave them to the poor people. After eating the wrapped dough with herbs and drinking the soup, people’s frostbite heals quickly. In memory of his help to many people, eating Jiaozi became a tradition during the winter. Written records show that ''jiaozi'' became popular during the Southern and Northern dynasties (
420 420 may refer to: * 420 (number) * 420 (cannabis culture), informal reference to cannabis use and celebrations on April 20 **California Senate Bill 420 or the Medical Marijuana Program Act *AD 420, a year in the 5th century of the Julian calendar * ...
589 CE __NOTOC__ Year 589 (Roman numerals, DLXXXIX) was a common year starting on Saturday (link will display the full calendar) of the Julian calendar. The denomination 589 for this year has been used since the early medieval period, when the Anno Do ...
) in China, the earliest unearthed real ''jiaozi'' were found in Astana Cemetery dated between
499 CE __NOTOC__ Year 499 ( CDXCIX) was a common year starting on Friday (link will display the full calendar) of the Julian calendar. At the time, it was known as the Year of the Consulship of Iohannes without colleague (or, less frequently, year 12 ...
and
640 CE Year 640 ( DCXL) was a leap year starting on Saturday (link will display the full calendar) of the Julian calendar. The denomination 640 for this year has been used since the early medieval period, when the Anno Domini calendar era became th ...
.


Wonton

The '' wonton'' (Cantonese name) or hún dun in Mandarin (雲呑/餛飩) is another kind of dumpling. The shape is similar to Italian tortellino. It is typically boiled in a light broth or soup and made with a meat or shrimp filling. The skin wrapping for wontons is different—thinner and less elastic—than that used for jiaozi . Wontons are more popular in Southern China ( Shanghai, Guangdong, Hong Kong etc.), whereas in
Northern China Northern China () and Southern China () are two approximate regions within China. The exact boundary between these two regions is not precisely defined and only serve to depict where there appears to be regional differences between the climate ...
, jiaozi are more popular. Jiaozi, wonton and potstickers are each wrapped differently. Baozi Baozi are a range of Chinese yeast-leavened buns with fillings inside of them. Baozi can be either salty or sweet depending on its fillings. Famous types of Baozi include Cha Sui Bao, Shui Jian Bao and many others. Based on Legends, the filled Baozi was invented by Zhuge Liang, who made baozi and offered to a Chinese God for good luck of military operations. Tangbao Tangbao are Chinese dumplings that have soup in them, the most famous of these is the xiaolongbao (小籠包) from the Jiangnan region. Xiao Long Bao Xiao Long Bao, also known as soup dumplings are steamed dumplings from
Jiangsu cuisine Jiangsu cuisine (), also known as Su cuisine, is one of the Eight Culinary Traditions of Chinese cuisine. It is derived from the native cooking styles of Jiangsu Province. In general, Jiangsu cuisine's texture is characterised as soft, but not ...
that originate in the Song Dynasty. They are prepared in a bamboo basket with either leavened or unleavened dough and are filled with minced pork and/or meat jelly filling.https://restaurantclicks.com/types-of-chinese-dumplings/ Our Guide to Popular Chinese Dumplings/ref>


Other Chinese dumplings

Another type of Chinese dumpling is made with glutinous rice. Usually, the glutinous rice dumplings, zongzi (粽子), are triangle or cone shaped, can be filled with red bean paste, Chinese dates or cured meat depending on region. Glutinous rice dumplings are traditionally eaten during the Duanwu Festival. Chinese cuisine also include sweet dumplings. Tangyuan (湯圓) are smaller dumplings made with glutinous rice flour and filled with sweet
sesame Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cu ...
, peanut,
red bean paste Red bean paste () or red bean jam, also called adzuki bean paste or ''anko'' (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or g ...
. Tangyuan may also be served without a filling. Tangyuan are eaten on the 15th day of Chinese New Year, or the Lantern Festival. In Southern China, people will also eat the sweet dumplings (tangyuan) with shape angle on the top, in the Winter Solstice meaning the harvest in the coming year. See also:
dim sum Dim sum () is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch. Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuis ...
(點心) for descriptions of several other kinds of dumplings such as har gow, fun guo, siew mai, Cha siu bao, lo mai gai and crystal dumplings.


Japanese

* Dango (団子) is a sweet dumpling made from rice flour, similar to mochi. Dango is eaten year-round, but the different varieties are traditionally eaten in given seasons. Three to four dango are often served on a skewer. * Gyōza (ギョーザ/餃子) is the
Japan Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the north ...
ese version of the Chinese '' jiaozi''. * Nikuman (肉まん) is the Japanese variant of '' baozi''.


Korean

Korean dumplings are called '' Mandu'' (만두, 饅頭). It is considered that route through which dumplings were brought into Korea is through the Western Regions. The first dumplings in Korea are seen in the Hyowooyeoljeon(효우열전/孝友列傳) in
Goryeosa The ''Goryeosa'' (), or ''History of Goryeo'', is the main surviving historical record of Korea's Goryeo dynasty. It was composed nearly a century after the fall of Goryeo, during the reign of King Sejong, undergoing repeated revisions between ...
(고려사, 高麗史), and it is said that they were made by a naturalized Khitan during the reign of King Myeongjong of Goryeo. They are typically filled with a mixture of ingredients, including ground pork, kimchi, Galbi, Bulgogi, vegetables,
Cellophane noodles Cellophane noodles, or fensi (), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water. A stabilizer such as chitosan ...
, but there are very many variations. Mandu can be steamed, fried, or boiled. The dumplings can also be used to make a soup called mandu-guk (만둣국).


Mongolian

* Buuz (Бууз) are Mongolian steamed dumplings, generally made of dough, minced garlic and ground beef or ground mutton. Originally one of the main festival foods during the Mongolian Lunar New Year, but now widely eaten all year round. * Khuushuur (хуушууp) are the deep-fried version of buuz. Commonly eaten during the national festival
Naadam Naadam (Mongolian Naadam Festival) ( mn, Наадам, classical Mongolian: ''Naɣadum'', , ''literally "games"'') is a traditional festival celebrated in Mongolia, Inner Mongolia and Tuva Republic. The festival is also locally termed "eriin gurva ...
. * Bansh are smaller version of Buuz. Bansh can be steamed, fried, or boiled in a milk tea or a soup.


European


British and Irish

Savoury dumplings made from balls of dough are part of traditional British and Irish cuisine. Traditionally dumplings are made from twice the weight of self raising flour to tallow, bound together by cold water to form a dough and seasoned with salt and pepper but can also be made using self-raising flour and butter. Balls of this dough are dropped into a bubbling pot of
stew A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and ...
or
soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ing ...
, or into a
casserole A casserole ( French: diminutive of , from Provençal 'pan') is a normally large deep pan or bowl a casserole is anything in a casserole pan. Hot or cold History Baked dishes have existed for thousands of years. Early casserole recipes ...
. They sit, partly submerged in the stew, and expand as they are half-boiled half-steamed for ten minutes or so. The cooked dumplings may be airy on the inside and moist on the outside. The dough may be flavoured with
herb In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal ...
s, or it may have
cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
pressed into its centre. The Norfolk dumpling is not made with fat, but from flour and a raising agent. Cotswold dumplings call for the addition of breadcrumbs and cheese, and the balls of dough may be rolled in breadcrumbs and fried, rather than cooked in a soup or stew. Vegetarian dumplings can be made with vegetable suet, a type of shredded vegetable fat. When sweetened with dried fruit and spices, dumplings can be boiled in water to make a dessert. In Scotland, this is called a '' clootie dumpling'', after the cloth.


France

Raviole du Dauphiné Ravioles du Dauphiné (in English, 'Dauphiné ravioli'), also known as ''Ravioles de Romans'' ('Ravioli of Romans'), are a French regional speciality consisting of two layers of pasta made out of tender wheat flour, eggs and water, surrounding a fi ...
(in English, 'Dauphiné ravioli') are a type of
French French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with Franc ...
dumpling. The regional specialty consists of two layers of pasta made out of tender wheat flour, eggs, and water, surrounding a filling of Comté or Emmental cheese, cottage cheese made of cow's milk, butter and parsley. They are usually associated with the historic region of Dauphiné in South-Central France.


Central and East European

Germany, Poland, Romania, Austria, the Czech Republic and Slovakia boast a large variety of dumplings, both sweet and savoury. A dumpling is called Kloß in northern Germany, Knödel, Nockerl or Knöpfle in southern Germany and Austria, and Kluski in Poland. These are flour dumplings, the most common dumplings, thin or thick, made with eggs and semolina flour, boiled in water. Meat dumplings (called Klopse or Klöpse in north-eastern Germany, Knöpfle and Nocken in southern Germany) contain meat or liver. Liver dumplings are frequent additions to soup. Thüringer Klöße are made from raw or boiled potatoes, or a mixture of both, and are often filled with croutons.
Bread Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made f ...
dumplings are made with white bread and are sometimes shaped like a loaf of bread, and boiled in a napkin, in which case they are known as ''napkin dumplings'' (Serviettenknödel). Potato dumplings, known as ''Kartoffelklöße'', are common in Bavaria, Thuringia, and the Rhineland areas, but they are also consumed all over the country. They generally consist of a combination of cooked and raw potatoes that are cooked in a salted water or pan-seared in butter. A Thuringian type of potato dumplings called ''Thüringer Klöße'', is made with potatoes and bread and is a common variation of potato dumplings. ''Kartoffelklöße'' are often served alongside roasted and braised meats, sauerbraten and sauerkraut, goulash and ''rouladen''. Maultaschen are a
Swabia Swabia ; german: Schwaben , colloquially ''Schwabenland'' or ''Ländle''; archaic English also Suabia or Svebia is a cultural, historic and linguistic region in southwestern Germany. The name is ultimately derived from the medieval Duchy of ...
n ( Baden-Württemberg) specialty food, consisting of an outer layer of pasta dough with a filling traditionally made of sausage meat, spinach, bread crumbs and onions and flavored with various spices. Similar in appearance to Italian ravioli, Maultaschen are usually larger, however, each Maultasche being about 8–12 cm (3-5 inches) across. The only potato dumpling museum in the world, the Thüringer Kloßmuseum, is located in Germany, in the municipality of Heichelheim near Weimar. Halušky are a traditional variety of dumplings cooked in the Central and Eastern European cuisines ( Czech Republic, Hungary, Romania, Serbia, Slovakia, and Ukraine). These are small lumps cut from a thick flour and egg batter and dropped into boiling water, similar to the German Spätzle, Knöpfle, or Knödel. In Hungary and Romania, the dumplings usually contain plums or cottage cheese and are called in Hungarian ''szilvás gombóc'', Romanian ''galusca cu prune'', or ''túrógombóc (Hun)'', ''coltunasi cu branza (Rom)'', depending on the filling. Sweet dumplings are either pre powdered, or dredged with sugar when a sweeter taste is needed. In Hungary, dumplings are called ''gombóc'' and in Austria "Zwetschgenknödel". Sweet varieties called ''gombóc'' are made with flour and potato dough, which is wrapped around whole
plum A plum is a fruit of some species in ''Prunus'' subg. ''Prunus'.'' Dried plums are called prunes. History Plums may have been one of the first fruits domesticated by humans. Three of the most abundantly cultivated species are not found i ...
s or
apricot An apricot (, ) is a fruit, or the tree that bears the fruit, of several species in the genus ''Prunus''. Usually, an apricot is from the species '' P. armeniaca'', but the fruits of the other species in ''Prunus'' sect. ''Armeniaca'' are also ...
s, and then boiled and rolled in hot buttered bread crumbs. Shlishkes or "Krumplinudli" are small boiled potato dumplings made from the same potato dough as the sweet plum dumplings, also rolled in hot buttered bread crumbs. ''
Bryndzové halušky Bryndzové halušky () is one of the national dishes in Slovakia. This meal consists of halušky (boiled lumps of potato dough similar in appearance to gnocchi) and bryndza (a soft sheep cheese), optionally sprinkled with cooked bits of smoked pork ...
'', considered the Slovak national dish, are small potato dumplings without a filling, served with salty sheep's cheese on top. The same dumplings are also used to create a similar dish, ''
strapačky Strapačky (Slovak) or sztrapacska (Hungarian) is a dish popular in Slovakia and Hungary. It is similar to bryndzové halušky where the base compound of the dish is halušky (dumplings); however, in Slovakia, instead of bryndza, stewed sauerk ...
''. Also available are their related stuffed version called pirohy, usually filled with
bryndza Bryndza (from Romanian ''brânză'' cheese) is a sheep milk cheese made across much of East-Central Europe, primarily in or around the Carpathian Mountains of Slovakia, Ukraine, Romania and southern Poland. Bryndza cheese is creamy white in app ...
(''bryndzové pirohy''), quark cheese, potatoes, onions, cabbage, mushrooms, or meat. In
Czech cuisine Czech cuisine ( cs, česká kuchyně) has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contem ...
dumplings have two main forms: * Knödel is called in Czech '' knedlík'' and in Slovakia ''knedľa''. It can be either ''houskový'' (bread) or ''bramborový'' (potato) knödel. These dumplings are boiled in loaf shape and then cut in slices and are part of many Czech
national dish A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: * It is a staple food, made from a selection of locally available foodstuffs that can be ...
es such as Vepřo knedlo zelo or
Svíčková na smetaně Svíčková, or svíčková na smetaně (pronounced sviːt͡ʃkɔvaː na smɛ.ta.ɲɛ, is a Czech meat dish and one of the most popular Czech and Slovak meals. It is sirloin steak prepared with vegetables (carrots, parsley root, celeria ...
. * ''Ovocné knedlíky'' (ball-shaped knedle) filled in with fruit: plums, strawberry, blueberry etc. Meal is completed on plate with grated
quark A quark () is a type of elementary particle and a fundamental constituent of matter. Quarks combine to form composite particles called hadrons, the most stable of which are protons and neutrons, the components of atomic nuclei. All commonly o ...
, melted butter and powder sugar. ''
Idrijski žlikrofi Idrijski žlikrofi are traditional Slovenian cuisine, Slovenian dumplings that originate from Idrija. They are made from dough with potato filling and are often served either as a side dish to meat or on their own, in which case they are topped w ...
'' are Slovenian dumplings, regionally located in the town of Idrija. They are made from dough with potato filling and have a characteristic form of a hat. Žlikrofi are made by a traditional recipe from the 19th century, but the source of the recipe is unknown due to lack of historical sources. The dish may be served as a starter or a side dish to meat based dishes. Žlikrofi were the first Slovenian food to be classified as a Traditional speciality guaranteed dish.
Pierogi Pierogi are filled dumplings made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. They are often pan-fried before serving. Pierogi or their varieties are associated with the cuisines of Central, Easter ...
of Poland and varenyky of Ukraine are ravioli-like crescent-shaped dumplings filled with savoury or sweet filling. Varenyky are usually boiled or steamed. Pierogi are often fried after boiling. "Little ears", variously called in Poland, (ушки) in Russia, (вушка) in Ukraine, and (вушкі) in Belarus, are folded ring-shaped dumplings similar in shape to Italian tortellini or Jewish kreplach. They are stuffed with meat or mushrooms and traditionally served in borshch or clear soup. In Romania, "little ears" ( ro, urechiuşe) are also served in dumpling soup (''supă de găluşte'')
Lithuanian Lithuanian may refer to: * Lithuanians * Lithuanian language * The country of Lithuania * Grand Duchy of Lithuania * Culture of Lithuania * Lithuanian cuisine * Lithuanian Jews as often called "Lithuanians" (''Lita'im'' or ''Litvaks'') by other Jew ...
dough dumplings are called and . They are usually filled with meat or curd. One of the varieties is called , "cold nosed ones", and is made with blueberry filling. There are also potato dumplings called or , filled with meat or curd inside, served with soured cream. A similar dish exists in Belarus that is called (клёцкі). Russian pelmeni are smaller than varenyky and made only of minced meat with addition of onions and spices. Sometimes the meat used is only beef, in other recipes is a mixture of beef with pork or mutton, while in Siberia the filling often includes venison. Pelmeni should be juicy inside. They are unrelated to the pasta with which they are sometimes compared as it is a savoury main dish. They are usually boiled in water with spices and salt, or in meat bouillon, sometimes fried before serving. They are often served with plenty of sour cream. An important difference between pelmeni, varenyky, and pierogi is the thickness of the dough shell — in pelmeni this is as thin as possible, and the proportion of filling to dough is usually higher. Pelmeni are never served with a sweet filling, which distinguishes them from varenyky and pierogi, which sometimes are. Also, the fillings in pelmeni are usually raw, while the fillings of ''vareniki'' and ''pierogi'' are typically precooked. The word ''pelmeni'' is derived from ''pel'n'an (пельнянь) – literally "ear bread" in the Uralic Komi, Udmurt and Mansi languages. It is unclear when pelmeni entered the cuisines of the indigenous Siberian people and when they first appeared in Russian cuisine. One theory suggests pelmeni, or stuffed boiled dumplings in general, originated in Siberia, possibly a simplified adaptation of the Chinese Wonton (in some dialect is called Bāomiàn "包面"). Pelmeni are particularly good means of quickly preserving meat during long Siberian winter, especially eliminating the need to feed livestock during the long winter months. The main difference between pelmeni and Momo (dumpling) is their size—a typical pelmeni is about in diameter, whereas momo are often at least twice that size. In Siberia, especially popular with the Buryat peoples are steamed dumplings called ''pozi'' ( buuz in Mongolian, from ). They are usually made with an unleavened dough, but are often encountered leavened. The traditional filling is meat, but the kind of meat and how it is processed varies. In Mongolia, mutton is favored, and is chopped rather than ground; pork and beef mixes are more popular in Russia. Manti, samsa, chiburekki, and
belyash Peremech ( tt-Cyrl, пәрәмәч / ''pərəməç'' / ''pärämäç''; ba, бәрәмес, tr. ''beremes''; russian: беляш, belyash) is an individual-sized fried dough pastry common for Volga Tatar and Bashkir cuisines. It is made from u ...
i are all popular imported dumplings.


Cypriot

In Cypriot cuisine, dumplings are called ravioli ("ραβιολες") and are pasta that contains the Cypriot cheese "halloumi" ("Χαλούμι"). They look like some types of Italian ravioli.


Italian

Filled pastas such as
ravioli Ravioli (; singular: ''raviolo'', ) are a type of pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though o ...
and tortellini fit the basic definition of a dumpling: these are pockets of pasta enclosing various fillings (cheese, mushrooms,
spinach Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either f ...
, seafood, or meat). Instead of being made from a ball of dough, the dough is rolled flat, cut into a shape, filled with other ingredients, and then the dough is closed around the filling. Gnocchi is a different kind of Italian dumpling. The word ''gnocchi'' literally means "lumps", and they are rolled and shaped from a mixture of egg with potato, semolina, flour, or
ricotta cheese Ricotta ( in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the ...
(with or without
spinach Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either f ...
). The lumps are boiled in water and served with melted butter, grated cheese, or other pasta sauces. Gnocchi are frequently added to soup.


Maltese

Maltese
ravioli Ravioli (; singular: ''raviolo'', ) are a type of pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though o ...
() are pockets of pasta filled with ricotta cheese. and are pockets of dough that can be filled with a variety of fillings, usually ricotta () or mashed peas.


Scandinavian


Norwegian

In Norwegian cuisine, dumplings have a vast variety of names, as the dialects differ substantially. Names include ''potetball'', ''klubb'', ''kløbb'', ''raspeball'', ''komle'', ''kumle'', ''kompe'', ''kumpe'', ''kodla'', ''kudle'', ''klot'', ''kams'', ''ball'', ''baill'', ''komperdøse'', ''kumperdøse'', ''kompadøs'', ''ruter'', ''ruta'', ''raskekako'', ''risk'', ''klotremat'', ''krumme'' and ''kromme''. They are usually made from crushed potatoes mixed with various types of flour, often with an emphasis on barley and wheat. In some local recipes the potatoes are dehydrated, while in others there is a mixture of raw and boiled potatoes. Occasionally they are filled with salted pork. Depending on local tradition, dumplings can be sided with syrup, lingonberry jam, swede and often meat if the dumplings does not have meat filling. Leftovers are often fried in butter and served with granulated sugar. One distinct variety particular to
Møre og Romsdal Møre og Romsdal (; en, Møre and Romsdal) is a county in the northernmost part of Western Norway. It borders the counties of Trøndelag, Innlandet, and Vestland. The county administration is located in the town of Molde, while Ålesund is the ...
is ''blandaball'' (lit. mixed ball), where equal parts potatoes and fish are used. The fish is commonly pollack or haddock.


Swedish

In
Swedish cuisine Swedish cuisine () is the traditional food of Sweden. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of North and South Sweden. Historically, in the far north, meats such as reindeer, and other ...
, potato dumplings of originally German origin have several regional names, mainly depending on the type of flour used. When the potato is mixed with wheat flour, which is more common in southern
Sweden Sweden, formally the Kingdom of Sweden,The United Nations Group of Experts on Geographical Names states that the country's formal name is the Kingdom of SwedenUNGEGN World Geographical Names, Sweden./ref> is a Nordic country located on ...
, it is called ''
kroppkaka Kroppkaka (plural "kroppkakor") is a traditional Swedish boiled potato dumpling, most commonly filled with onions and meat. Potatoes, wheat flour, onion, salt and minced meat/pork are common ingredients in kroppkaka. They are very similar t ...
''. In Blekinge and parts of the island of Öland, it is traditionally made from grated raw potato, which makes it greyish in colour, while on
Gotland Gotland (, ; ''Gutland'' in Gutnish), also historically spelled Gottland or Gothland (), is Sweden's largest island. It is also a province, county, municipality, and diocese. The province includes the islands of Fårö and Gotska Sandön to the ...
and in
Småland Småland () is a historical province () in southern Sweden. Småland borders Blekinge, Scania, Halland, Västergötland, Östergötland and the island Öland in the Baltic Sea. The name Småland literally means ''Small Lands''. The Latinized fo ...
it is predominantly made from mashed boiled potato, and is thus whiter in colour. The ''kroppkaka'' is usually filled with diced, smoked
bacon Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sand ...
and chopped, raw onion, and is often spiced with
allspice Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry (botany), berry of ''Pimenta dioica'', a Canopy (forest), midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, ...
. When the potato is mixed with barley flour, which is traditional in northern Sweden, it is known as '' palt'' in
Lapland Lapland may refer to: Places *Lapland or Sápmi, an ethno-cultural region stretching over northern Fennoscandia (parts of Norway, Sweden, Finland, and Russia) **Lapland (Finland) (''Lappi''/''Lappland''), a Finnish region *** Lapland (former pr ...
, Västerbotten and Norrbotten, and as ''kams'' in
Jämtland Jämtland (; no, Jemtland or , ; Jamtish: ''Jamtlann''; la, Iemptia) is a historical province () in the centre of Sweden in northern Europe. It borders Härjedalen and Medelpad to the south, Ångermanland to the east, Lapland to the north a ...
, Ångermanland and Medelpad. Originally, ''palt'' was eaten all over Sweden and was made from barley or rye flour alone, but during the 19th century, when potato was added and wheat became more common and inexpensive, the northern recipes retained the original name, while ''kroppkaka'', which had always been the name used on Öland for the flour dumpling, became the name for the variant in southern Sweden. ''Palt'' and ''kams'' is usually filled with diced, unsmoked bacon. However, sometimes fried bacon is served on the side of unfilled ''palt'' or ''kams'', which then is known as or , as the lack of filling makes it flatter. The most well-known ''palt'' variant is the Pitepalt from
Piteå Piteå () is a locality and the seat of Piteå Municipality in Norrbotten County, Sweden. Piteå is Sweden's 58th largest city, with a population of 23,326. Geography Piteå is located at the mouth of the Pite River ( sv, Piteälven), at th ...
. In Dalarna, where the dish is known as ''klabbe'', it is still made without potatoes and is never filled. ''Klabbe'' is instead served with diced bacon on the side. A variant of ''palt'' is '' blodpalt'', where pig, beef or reindeer blood is mixed into the dough. Other ''palt'' variants are , with minced liver added to the dough, and , with diced kidney mixed into the bacon filling. ''Blodpalt'' also existed across the country originally, and has been found in Iron Age graves in Halland. The filled ''kroppkaka'', ''palt'' or ''kams'' ball – as well as the flatter, unfilled , and – is dropped into boiling salted water and cooked until it floats. It is traditionally served warm with melted butter and lingonberry jam, although in some parts of southern Sweden the melted butter is replaced by
half cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...
(a mix of milk and cream) or a warm milk sauce, and in parts of northern Sweden the butter is replaced by a warm milk sauce spiced with
messmör Brunost ("brown cheese") is a common Norwegian name for mysost ("whey cheese"; da, myseost; sv, mesost; fi, mesjuusto; is, mysuostur), a family of cheese-related foods made with whey, milk, and/or cream. The term is often used to just refer t ...
. Leftover ''kroppkaka'' is often served halved and fried. Unfilled flour dumplings for use in soup are called ''klimp'' if the flour is wheat, but ''mjölpalt'' if the flour is barley or rye.


Middle Eastern


Arabic

* Asida * Kibbeh * Qatayef * Shishbarak * Gabout, ( ar, قبوط) stuffed flour dumplings in a thick meat stew.


Caucasian

Meat-filled manti in Armenia are typically served with yogurt or sour cream, accompanied by clear soup. ''Mantapour'' is an Armenian beef soup with manta. ''Boraki'' ( hy, Բորակի) are a kind of Armenian fried dumplings. The main distinction of ''boraki'' is that the minced meat is pre-fried, the boraki are formed as small cylinders with an open top, the cylinders are lightly boiled in broth and then fried. Boraki are served garnished with yogurt and chopped garlic. '' Dushbara'' (Azerbaijan: Düşbərə) is an Azeri soup with tiny lamb-filled dumplings. '' Mataz'' are dumplings in Circassian and some other Caucasian cuisines, closely related to manti. They typically consist of a spiced meat mixture, usually lamb or ground beef, with greens and onions, put in a dough wrapper, either boiled or steamed. Mushrooms, potatoes, or cheese may be used in place of meat. Khinkali ( ka, ხინკალი) are Georgian dumplings which originated in the mountain regions of Pshavi, Mtiuleti, and Khevsureti. Varieties of khinkali spread from there across different parts of the Caucasus, now the towns of Dusheti, Pasanauri and
Mtskheta Mtskheta ( ka, მცხეთა, tr ) is a city in Mtskheta-Mtianeti province of Georgia. It is one of the oldest cities in Georgia as well as one of the oldest continuously inhabited cities in the World. Itis located approximately north of T ...
are particularly famous for their khinkali. The fillings of khinkali vary with the area. The original recipe consists of only minced meat (lamb or beef and pork mixed), onions, chili pepper, salt and
cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a
parsley Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Por ...
and
coriander Coriander (;
. In Muslim-majority areas the use of beef and lamb is more prevalent. Mushrooms, potatoes, or cheese may be used in place of meat. The khinkali is typically consumed first by sucking the juices while taking the first bite, in order to prevent the dumpling from bursting.


Jewish

* Kreplach * Matzah ball * Knish *
Kubbe Kubbeh, also known as kubbe, is a family of dishes of Iraqi and Kurdish Jewish origin that are also popular in Syria, and consist of a filled dumpling soup, with a wide array of fillings and soup broths. Once almost exclusively made at home by ...


Turkish

* Manti


South Asian


Indian

Indian cuisine features several dishes which could be characterised as dumplings: * Ada ( Malayalam) is a sweet South Indian dish from Kerala. Scraped coconut mixed with sugar or jaggery is enveloped between the spread rice-dough and steamed. The sweet version of kozhakkattai is equally famous in Kerala. * Bhajia are dumplings sometimes stuffed with vegetables and fruits. * Fara ( Hindi) is famous in North India and is very similar to dumplings. It is made of wheat flour with stuffing of lentils and similar delicacies. * Gujhia ( Hindi) is a sweet dumpling made with wheat flour, stuffed with khoya. * Kachori ( Hindi) is a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or urad dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chili powder, salt and other spices. * Karanji (
Marathi Marathi may refer to: *Marathi people, an Indo-Aryan ethnolinguistic group of Maharashtra, India *Marathi language, the Indo-Aryan language spoken by the Marathi people *Palaiosouda, also known as Marathi, a small island in Greece See also * * ...
, Oriya) or Kajjikayi ( Kannada,
Telugu Telugu may refer to: * Telugu language, a major Dravidian language of India *Telugu people, an ethno-linguistic group of India * Telugu script, used to write the Telugu language ** Telugu (Unicode block), a block of Telugu characters in Unicode S ...
) or kanoli are fried sweet dumplings made of wheat flour and stuffed with dry or moist
coconut The coconut tree (''Cocos nucifera'') is a member of the palm tree family ( Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the ...
delicacies. They are a popular dish among Maharastrians,
Oriyas The Odia (), formerly spelled Oriya, is an Indo-Aryan ethnic group native to the Indian state of Odisha who speak Odia language. They constitute a majority in the eastern coastal state, with significant minority populations in neighboring ...
and South Indians. * Kozhakkattai (Tamil) or kadabu (Kannada), is another South Indian dish that can be sweet, salty or spicy. The outer shell is always steamed sticky rice dough. In the sweet version, a form of sweet filling made with
coconut The coconut tree (''Cocos nucifera'') is a member of the palm tree family ( Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the ...
s, boiled lentils and jaggery is used, whereas in the salty version, a mixture of steamed cracked lentils, chillies and some mild spices is used. * A dumpling popular in Western India and South India is the modak (
Marathi Marathi may refer to: *Marathi people, an Indo-Aryan ethnolinguistic group of Maharashtra, India *Marathi language, the Indo-Aryan language spoken by the Marathi people *Palaiosouda, also known as Marathi, a small island in Greece See also * * ...
, Oriya) or (Kannada) or ( Tamil), ( Malayalam) or (Telugu), where the filling is made of fresh coconut and jaggery or sugar while the covering is steamed rice dough. It is eaten hot with
ghee Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from c ...
. * (or ) is a sweet dumpling made dominantly in
Dakshina Kannada Dakshina Kannada district is a district of Karnataka state in India, with its headquarters in the coastal city of Mangalore. It is part of the larger Tulu Nadu region. The district covers an area nestled in between the Western Ghats to its east ...
and Udupi districts of Karnataka and Goa, just before Christmas. * Pidi ( Malayalam) is a South Indian dish from Kerala that is usually eaten with chicken curry. *
Pitha Pithas are a variety of food similar to pancakes, dumplings or fritters, originating from the Indian subcontinent, common in Bangladesh and India. Pitha can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fri ...
( Bihari, Oriya, Bengali,
Assamese Assamese may refer to: * Assamese people, a socio-ethnolinguistic identity of north-eastern India * People of Assam, multi-ethnic, multi-linguistic and multi-religious people of Assam * Assamese language, one of the easternmost Indo-Aryan language ...
) are stuffed savouries made either by steaming or deep frying. A wide range of pithas are available in eastern and north eastern India. * Samosa is a popular savoury snack eaten in the Indian subcontinent and Iranian plateau. It is a fried dumpling usually stuffed with mince, vegetables (mainly potatoes) and various other spices. Vegetarian variants of samosas, without the added mince stuffing, are also popular and are sold at most eateries or roadside stalls throughout the country. * Momo (dumpling) are native in the Ladakh, Northeast India, and Darjeeling regions of India. The region has developed their own form of momo; from the original Tibetan version.


Nepali

In Nepal, steamed dumplings known as momo (or momo-cha) are a popular snack, often eaten as a full meal as well. They are similar to the Chinese jiaozi or the Central Asian manti. This dish is native to Nepal and the concept of the dumpling was brought to Nepal by the
Newar Newar (; new, नेवार, endonym: Newa; new, नेवा, Pracalit script:) or Nepami, are the historical inhabitants of the Kathmandu Valley and its surrounding areas in Nepal and the creators of its historic heritage and civilisatio ...
traders of Kathmandu who were trading goods with Tibet before the 1930s. Many different fillings, both meat based and vegetarian are common.
Kathmandu Valley The Kathmandu Valley ( ne, काठमाडौं उपत्यका; also known as the Nepal Valley or Nepa Valley ( ne, नेपाः उपत्यका, Nepal Bhasa: 𑐣𑐾𑐥𑐵𑑅 𑐐𑐵𑑅, नेपाः गाः)), ...
, a popular destination for momo, has with time developed its own essence for this food that differentiates it from its Tibetan counterpart. Momo can be served fried, steamed or grilled. Momo are usually served with a dipping sauce normally consisting of tomatoes and chillies as the base ingredient, from which numerous variations can be made. Momo soup is a dish that has steamed momo immersed in a meat broth. Momo that are pan fried after steaming first are known as , and steamed momo served in a hot sauce are called C-Momo in Nepal. Momo can also be prepared by directly deep frying without steaming first. Momo are one of the most common items on the menus of Nepali restaurants not only in Nepal but also around the world.
Yomari Yomari, also called yamari, (Nepal Bhasa: ) is a delicacy of the Newar community in Nepal. It is a steamed dumpling that consists of an external covering of rice flour with sweet fillings such as chaku and khuwa. The delicacy plays a very ...
, also called ''yamari'', is a traditional dish of the
Newar Newar (; new, नेवार, endonym: Newa; new, नेवा, Pracalit script:) or Nepami, are the historical inhabitants of the Kathmandu Valley and its surrounding areas in Nepal and the creators of its historic heritage and civilisatio ...
community in Nepal. It is a steamed dumpling that consists of an external covering of rice flour and an inner content of sweet substances such as chaku. The delicacy plays a very important role in Newaa society, and is a key part of the festival of Yomari punhi. According to some, the triangular shape of the yamari is a symbolical representation of one half of the shadkona, the symbol of Saraswati and wisdom.


North America

American dumplings may be of the filled pastry type (which are usually baked), or they may be little pieces of dough added to a savoury or sweet dish, in which case they are usually boiled. Baked sweet dumplings are a popular dessert in American cuisine. They are made by wrapping fruit, frequently a whole tart apple, in pastry, then baking until the pastry is browned and the filling is tender. While baking, the dumplings may be surrounded by, and even basted in, a sweet sauce, typically containing brown sugar, butter, and cinnamon or other spices. Baked savory dumplings, in the form of pizza rolls, are a popular prepared snack food. Boiled dumplings are made by mixing flour, fat, and baking powder with milk or water to form a dough, which may be either rolled out and cut into bite-size pieces, or simply dropped by spoonfuls into the simmering liquid of a savoury soup or stew, or, for dessert dumplings, onto simmering sweetened fruit. The dropped kind are sometimes called "doughboys". When added to chicken and vegetables in chicken broth, the starch in the dumplings serves to thicken the broth into a gravy, creating the popular comfort food chicken and dumplings. Other common savoury pairings, particularly in the Midwestern and Southern US, are turkey, ham, and butterbeans. Popular sweet pairings are strawberries, apples, and blackberries. Dumplings also feature in the regional stews of the midwest and south called "burgoos." Further north, dumplings are frequently served with beef, corned-beef and duck stews, and blueberries are the favourite fruit for dessert dumplings. In Canada, the '' poutine râpée'' is a type of filled dumpling made with pork mince inside a flour ball.


Southeast Asian


Indonesian

Indonesian cuisine Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 popula ...
features several dishes which could be characterized as dumplings under the influence of Chinese and Portuguese. * Jalangkote is a South Sulawesi fried pastry with an empanada shape and stuffed with vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten. * Pastel is the most common empanada-shaped fried pastry to be found in Indonesia. The name was taken from Portuguese pastei. It is stuffed with ragout that is made from chicken, vegetables and eggs. * Panada is a South Sulawesi type of fried bread similar to an empanada and stuffed with spicy tuna. * Pangsit ( wonton) is another type of dumpling that may be boiled, fried, or steamed, and often is used as complement of bakmi ayam or chicken noodle. * Siomay is an Indonesian fish dumpling served in peanut sauce. In a different part of Indonesia such as in
Surabaya Surabaya ( jv, ꦱꦸꦫꦧꦪ or jv, ꦯꦹꦫꦨꦪ; ; ) is the capital city of the Provinces of Indonesia, Indonesian province of East Java and the List of Indonesian cities by population, second-largest city in Indonesia, after Jakarta. L ...
, siomay can mean steamed pangsit and it will be served with bakso, meatballs soup.


See also

* Chinese cuisine *
Czech cuisine Czech cuisine ( cs, česká kuchyně) has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contem ...
* Gulab jamun, a sweet, similar to a dumpling but made from milk solids *
Indonesian cuisine Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 popula ...
* Italian cuisine * List of dumplings * List of foods *
Pie A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit (as in an apple pie), nuts ( pecan pie), brown sugar ( sugar pie), swe ...
* Polish cuisine *
Ravioli Ravioli (; singular: ''raviolo'', ) are a type of pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though o ...
* Indian cuisine * Fusion cuisine


References


External links

* {{Authority control Articles containing video clips Stuffed dishes Types of food World cuisine