This is a list of stuffed dishes, comprising dishes and foods that are prepared with various fillings and

stuffing Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry, seafood, and vegetables. A ...

s. Some dishes are not actually stuffed; the added ingredients are simply spread atop the base food, as one cannot truly stuff an oyster or a mussel or a pizza.

Stuffed dishes

Acorn squash stuffed with pilaf and topped with cheese

A-gei ''Ageh'' () or ''Tamsui ageh'' () is a speciality food originating from Tamsui District of New Taipei City and consists of a piece of fried tofu, stuffed with cooked Cellophane noodles, and sealed with surimi, which is widely sold by vendors in t ...

Apam balik '' Apam balik'' () also known as ''Martabak Manis'' (),, ''terang bulan'' (), peanut pancake or ''mànjiānguǒ'' (), is a sweet dessert originating in Fujian cuisine which now consists of many varieties at specialist roadside stalls or resta ...

Arancini Arancini (, , , ) are Italian rice balls that are stuffed, coated with breadcrumbs and deep fried, and are a staple of Sicilian cuisine. The most common arancini fillings are: ''al ragù'' or ''al sugo'', filled with ragù (meat or mince, slow ...

Arem-arem Arem-arem is an Indonesian- Javanese snack made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, ''tempeh'' or ''oncom'', sometimes also filled with minced meat or ''abon'' (beef floss ...

Badrijani Nigvziani Badrijani ( ka, ნიგვზიანი ბადრიჯანი) is a Georgian dish made with fried eggplant stuffed with spiced walnut and garlic paste. It is often topped with pomegranate seeds. Preparation Salted eggpl ...

* Bakpia Pathok *

Ballotine A ballotine (from French ''balle'', 'package') is traditionally a de-boned thigh and/or leg part of the chicken, duck or other poultry stuffed with forcemeat and other ingredients. It is tied to hold its shape and sometimes stitched up with a truss ...

Bánh bao ''Bánh bao'' (literally "dumplings") is a Vietnamese bun based on the Cantonese ''da bao'' (大包, literally "big bun") brought to Vietnam by Cantonese immigrants. It is a ball-shaped bun containing pork or chicken meat, onions, eggs, mushroom ...

Bánh chưng ''Bánh chưng'' is a traditional Vietnamese food which is made from glutinous rice, mung beans, pork and other ingredients. Its origin is told by the legend of Lang Liêu, a prince of the last king of the Sixth Hùng Dynasty, who became the ...

Bánh lá ''Bánh lá'' (/bǎɲ lǎ/), literally meaning "leaf cake", is a category of '' bánh'', or Vietnamese cakes, that consist of a parcel of a variety of rice stuffed with some fillings and wrapped in a leaf or leaves. Varieties *Bánh bột l� ...

* Bánh tét * Bánh xèo * Barbajuan * Bhendi fry * Bichak *

Blini A blini (sometimes spelled bliny) ( pl., diminutive: блинчики, ''blinchiki'', dialectal, diminutive: млинчики, ''mlynchiki'') or, sometimes, blin (more accurate as a single form of the noun), is a Russian and more broadly Eastern ...

Bolani Bolani (Dari: بولانی), also called Periki (Pashto: پارکی) is a stuffed flat-bread from Afghanistan, fried with a filling. It has a thin crust and can be stuffed with a variety of ingredients, such as potatoes or leeks but also graced ...

Boliche Boliche (pronounced o'litʃe also called ''boliche mechado'') is a pot roast dish from Cuban cuisine consisting of eye round beef roast stuffed with ham. The stuffed roast is browned in olive oil simmered in water with onions until the meat is ...

Börek Börek or burek are a family of pastries or pies found in the Balkans, Middle East and Central Asia. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach or potatoes. Boreks are mainly ...

Botillo Botillo (), Butiellu () or Botelo (, ; also known as in Portuguese) is a dish of meat-stuffed pork intestine. It is a culinary specialty of El Bierzo, a county in the Spanish province of León and also of the region of Trás-os-Montes, in ...

Cachopo Cachopo is a ''freguesia'' (parish) in the municipality of Tavira (Algarve The Algarve (, , ; from ) is the southernmost NUTS II region of continental Portugal. It has an area of with 467,495 permanent inhabitants and incorporates 16 munici ...

Carimañola A carimañola is a South American meat-pie in a torpedo-shaped yuca fritter, stuffed with cheese, seasoned ground meat or shredded chicken and fried. It is found in Colombia and Panama. They can be accompanied by suero. Description Fresh cassa ...

* Carpetbag steak *

Chả giò Chả giò (), or nem rán (see also egg rolls), also known as fried spring roll, is a popular dish in Vietnamese cuisine and usually served as an appetizer in Europe and North America, where there are large Vietnamese diaspora. It is ground mea ...

Chatti pathiri Chatti pathiri is a layered pastry made in the Malabar Malabar District, Malabar region, of Kerala, India. It is made in both sweet and savoury variations. The dish is similar to the Italian lasagna, but instead of pasta, pastry sheets / panca ...

Chaudin Chaudin (from the French word for stomach), also referred to as ponce or Southern Louisiana Ponce, is a meat dish from southern Louisiana, US, (primarily the southwestern portion of the state). It is a sausage-like variant made from ingredients sewn ...

– a meat dish from southern Louisiana, it is a sausage-like variant made from ingredients such as spices, pork, rice and vegetables that are sewn up in a pig's stomach, which is then cooked. The dish is sometimes smoked. *

Chebureki Chebureki; via russian: чебурек, cheburek, which is single form; plural one is russian: чебуреки, chebureki; see also wikt:чебурек, name=, group= are deep-fried turnovers with a filling of ground or minced meat and onions. ...

Chicken Kiev Chicken Kiev (russian: котлета по-киевски, translit=kotleta po-kiyevski; uk, котлета по-київськи, translit=kotleta po-kyivsky),The common English name for the dish uses the transliteration "Kiev", derived from ...

Chile relleno The chile relleno (, literally "stuffed chile") is a dish in Mexican cuisine that originated in the city of Puebla. In 1858, it was described as a "green chile pepper stuffed with minced meat and coated with eggs". The most common pepper used is ...

Chiles en nogada ''Chiles en nogada'' is a Mexican dish of poblano chiles stuffed with ''picadillo'' (a mixture usually containing shredded meat, aromatics, fruits and spices) topped with a walnut-based cream sauce called ''nogada'', pomegranate seeds and pars ...

* Cordon bleu *

Crappit heid Crappit heid is a traditional Scots fish course, consisting of a boiled fish head stuffed with oats, suet and liver. In Gaelic it is known as ''ceann-cropaig''. Its origins can be traced to the fishing communities of the North, Hebrides and Nor ...

– a traditional Scots fish course, consisting of a boiled

fish head Fish heads, either separated or still attached to the rest of the fish, are sometimes used in culinary dishes, or boiled for fish stock. Anatomy The head of a fish includes the snout, from the eye to the forward most point of the upper jaw, t ...

stuffed with oats, suet and liver. *

Curry puff A curry puff ( ms, Karipap, Epok-epok; ; th, กะหรี่ปั๊บ, , ) is a snack of Maritime Southeast Asian origin. It is a small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell. The con ...

Deviled egg Deviled eggs (also known as stuffed eggs, Russian eggs, or dressed eggs) are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard. ...

Devils on horseback Devils on horseback are a hot appetizer or small savoury dish of dried fruit stuffed with such ingredients as cheese or nuts, wrapped in bacon, prosciutto or pancetta. The traditional form of the dish is made with a pitted prune and bacon, bu ...

* Dolma – a family of stuffed vegetable dishes common in the

Middle East The Middle East ( ar, الشرق الأوسط, ISO 233: ) is a geopolitical region commonly encompassing Arabian Peninsula, Arabia (including the Arabian Peninsula and Bahrain), Anatolia, Asia Minor (Asian part of Turkey except Hatay Pro ...

and surrounding regions including the

Balkans The Balkans ( ), also known as the Balkan Peninsula, is a geographical area in southeastern Europe with various geographical and historical definitions. The region takes its name from the Balkan Mountains that stretch throughout the who ...

, the

Caucasus The Caucasus () or Caucasia (), is a region between the Black Sea and the Caspian Sea, mainly comprising Armenia, Azerbaijan, Georgia, and parts of Southern Russia. The Caucasus Mountains, including the Greater Caucasus range, have historically ...

Russia Russia (, , ), or the Russian Federation, is a List of transcontinental countries, transcontinental country spanning Eastern Europe and North Asia, Northern Asia. It is the List of countries and dependencies by area, largest country in the ...

and

Central Asia Central Asia, also known as Middle Asia, is a subregion, region of Asia that stretches from the Caspian Sea in the west to western China and Mongolia in the east, and from Afghanistan and Iran in the south to Russia in the north. It includes t ...

. Common vegetables to stuff include

tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

pepper Pepper or peppers may refer to: Food and spice * Piperaceae or the pepper family, a large family of flowering plant ** Black pepper * ''Capsicum'' or pepper, a genus of flowering plants in the nightshade family Solanaceae ** Bell pepper ** Chili ...

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...

zucchini The zucchini (; plural: zucchini or zucchinis), courgette (; plural: courgettes) or baby marrow (''Cucurbita pepo'') is a summer squash, a vining herbaceous plant whose fruit are harvested when their immature seeds and epicarp (rind) are st ...

eggplant Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Mos ...

, and

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...

. The stuffing may or may not include meat. * Dorma – a variant of dolma popular in

West Bengal West Bengal (, Bengali: ''Poshchim Bongo'', , abbr. WB) is a state in the eastern portion of India. It is situated along the Bay of Bengal, along with a population of over 91 million inhabitants within an area of . West Bengal is the fourt ...

and

Bangladesh Bangladesh (}, ), officially the People's Republic of Bangladesh, is a country in South Asia. It is the eighth-most populous country in the world, with a population exceeding 165 million people in an area of . Bangladesh is among the mos ...

, in which potol is stuffed with fish. *

Drob Drob, fully named Drob de Miel (''Lamb Drob'') or Drob de Paște (''Easter Drob''), is a traditional Romanian dish of lamb offals (liver, lungs, spleen, heart, kidney), green onions, herbs (dill, parsley, garlic, lovage), eggs (boiled or fresh), ...

** Kab yob *

Eggah Eggah ( ar, عجة البيض ''ʻaggat el-bayḍ'') is an egg-based dish in Arab cuisine that is similar to a frittata. It is also known as Arab omelet. Eggah is commonly seasoned with spices such as cinnamon, cumin, coriander seeds or leaves, tu ...

Empanada An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and Iberian-influenced cultures around the world. The name comes from the Spanish (to bread, i.e., ...

* Figolla *

Galantine In French cuisine, galantine () is a dish of boned stuffed meat, most commonly poultry or fish, that is usually poached and served cold, often coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a cylindrical sha ...

Ghapama Ghapama ( hy, ղափամա) is an Armenian stuffed pumpkin dish, often prepared during the Christmas season. It is prepared by removing the guts of the pumpkin (known as դդում in Armenian, pronounced in Eastern Armenian and in Western A ...

Gołąbki Gołąbki is the Polish name of a dish popular in cuisines of Central Europe, made from boiled cabbage leaves wrapped around a filling of minced pork or beef, chopped onions, and rice or barley. Gołąbki are often served during the Christmas ...

Gordita A ''gordita'' () in Mexican cuisine is a dish made with masa and stuffed with cheese, meat, or other fillings. It is similar to the Colombian and Venezuelan arepa. ''Gordita'' means "chubby" in Spanish. There are two main variations of this dis ...

Guanime Guanimes are a prepared food that can be traced back to the pre-Columbian era in Puerto Rico. Origin Guanimes are related to tamales and hallacas. Cornmeal masa is wrapped in corn husk stuffed with meat, nuts, fish, beans, or nothing at all. They ...

Gyeran-mari ''Gyeran-mari'' (), ''Dalgyal-mari'' () or rolled omelette in Korean cuisine is a savory ''banchan'' (side dish) made with beaten eggs mixed with several finely diced ingredients. * Common ingredients include vegetables (onion, carrot, Korean zu ...

Haggis Haggis ( gd, taigeis) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though n ...

Hallaca Hallaca (, ; alt. spelling, ''hayaca'' and ''ayaca'') is a traditional dish from Venezuela that looks like a Tamale, tamal, though different in flavour, texture, ingredients and cultural significance. It consists of corn dough stuffed with a ste ...

Helzel __NOTOC__ Helzel (from yi, העלזעל) or gefilte helzel is an Ashkenazi Jewish dish. It is a sort of sausage made from poultry neck skin stuffed with flour, semolina, bread crumbs or matzo meal (when cooked on Passover), schmaltz, and fried on ...

Hot Pockets Hot Pockets is an American brand of microwaveable turnovers generally containing one or more types of cheese, meat, or vegetables. Hot Pockets was founded by the Chef America Inc. Since April 20, 2002, they have been produced by Nestlé. Hi ...

Hotteok ''Hotteok'' (, ), sometimes called Hoeddeok, is a type of filled pancake; and is a popular street food in South Korea. It originates in Korean Chinese cuisine, when it was first brought into Korea from China during the 19th century. Preparati ...

İmam bayıldı İmam bayıldı (literally: "the imam fainted") is a dish in Ottoman cuisine consisting of whole eggplant stuffed with onion, garlic and tomatoes, and simmered in olive oil. It is a ( olive oil-based) dish and is found in most of the forme ...

* Jalangkote *

Jalapeño popper Jalapeño poppers, or jalapeño bites, are jalapeño peppers that have been hollowed out, stuffed with a mixture of cheese, spices, and sometimes ground meat, and breaded and deep fried. They are a common dish on appetizer menus in chain restaur ...

Jamaican patty A Jamaican patty is a semicircular pastry that contains various fillings and spices baked inside a flaky shell, often tinted golden yellow with an egg yolk mixture or turmeric. It is made like a turnover as it is formed by folding over the circ ...

Jucy Lucy A Jucy Lucy or Juicy Lucy is a stuffed burger with cheese inside the meat instead of on top, resulting in a melted core of cheese. Two bars in Minneapolis claim to be the inventor of the burger, while other bars and restaurants have created t ...

Kachori Kachori () is a sweet and spicy deep-fried snack, originating in India subcontinent, and common in places with Indian diaspora and other South Asian diaspora. Alternative names for the snack include kachauri, kachodi and katchuri. History Ea ...

Kalitsounia Kalitsounia () are small cheese or herb snacks associated with the Greek island of Crete. They can be described as a treat, with different filling and serving variations. So, in Chania we find the salty kalitsounia, stuffed with the locally made m ...

Karađorđeva šnicla Karađorđe's schnitzel ( sr, Карађорђева шницла/''Karađorđeva šnicla'') is a Serbian breaded cutlet dish named after the Serbian revolutionary Karađorđe. It is a rolled veal or pork steak, stuffed with '' kajmak,'' and the ...

Karnıyarık Karniyarik (lit. 'riven belly' in Turkish) is a dish found in Turkish cuisine consisting of eggplant stuffed with a mix of sautéed chopped onions, garlic, black pepper, tomatoes, optional green pepper, parsley and ground meat. A similar ...

* Khai yat sai *

Kibbeh Kibbeh (, also kubba and other spellings; ar, كبة, kibba; tr, içli köfte) is a family of dishes based on spiced ground meat, onions, and grain, popular in Middle Eastern cuisine. In Levantine cuisine, kibbeh is usually made by pounding ...

Kibinai Kibinai, kybyn, or kibin (plural in Karaim language: ''kybynlar / Qıbınlar (Common Turkic Latin)''; singular in Lithuanian: ''kibinas'') are traditional pastries filled with mutton and onion, popular with the Karaite ethnic minority in Lithuan ...

Knish A knish is a traditional Ashkenazi Jewish snack food consisting of a filling covered with dough that is typically baked or sometimes deep fried. Knishes are often purchased from street vendors in urban areas with a large Jewish population, some ...

Kousa mahshi Stuffed squash, courgette, marrow, mahshi, or zucchini is a dish common in the region of the former Ottoman Empire from the Balkans to the Levant and Egypt, a kind of dolma. It consists of various kinds of squash or zucchini stuffed with rice an ...

* Krautshäuptchen *

Ladera ''Ladera'' (Greek λαδερά), ''zeytinyağlı (yemekler)'' ( Turkish), or ''bil zayt'' (Arabic بالزيت) is a category of vegetable dishes cooked in olive oil in the cuisines of the former Ottoman Empire, notably Greek, Turkish, and Arab ...

– sometimes stuffed * Lavangi (food) – an Azerbaijani dish consisting of fish or chicken stuffed with

walnuts A walnut is the edible seed of a drupe of any tree of the genus ''Juglans'' (family Juglandaceae), particularly the Persian or English walnut, ''Juglans regia''. Although culinarily considered a "nut" and used as such, it is not a true bot ...

onions An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...

and various condiments and baked in the oven. * Lechona *

Lemper ''Lemper'' is an Indonesian savoury snack made of glutinous rice filled with seasoned shredded chicken, fish ''abon'' (meat floss) or serundeng. The specific ''lemper'' filled with seasoned shredded chicken is called ''lemper ayam'' (lit: chic ...

Llapingacho Llapingachos are fried potato pancakes that originated in Ecuador. They are usually served with salsa de maní, a peanut sauce. The potato patties or thick pancakes are stuffed with cheese and cooked on a hot griddle until crispy brown. In Ecu ...

* Manok pansoh * À la Maréchale * Syrian cuisine#Mahshi (Stuffed squash) * Palestinian cuisine#Mahshi * Matambre relleno * Melanzane alla parmigiana * Mirchi Bada * Mücver *

Murtabak Motabbaq ( ar, مطبق) is a stuffed pancake or pan-fried bread which is commonly found in the Arabian Peninsula and Southeast Asia, notably in Saudi Arabia, Yemen, Indonesia, Malaysia, Singapore, Brunei, Thailand and Bangladesh (Mughlai para ...

Nacatamal A ''nacatamal'' is a traditional dish found in Nicaragua and Honduras similar to the ''tamal'' and to the ''hallaca''. Its name originates from the Nawat language spoken by the Nicarao, which were situated on the Southern Pacific coast of Nicar ...

Onigiri , also known as , , or rice ball, is a Japanese food made from white rice formed into triangular or cylindrical shapes and often wrapped in ''nori''. Traditionally, an onigiri is filled with pickled ume (''umeboshi''), salted salmon, katsuobu ...

Papa rellena Papas rellenas (English: stuffed potatoes) are the most popular type of croquettes in Latin American regions such as Peru, Ecuador, Bolivia, Mexico, Chile, Colombia, and the Caribbean (more so the Dominican Republic, Cuba and Puerto Rico). Th ...

* Paste *

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 ...

Pasteles ''Pasteles'' (; singular ''pastel''), also pastelles in the English-speaking Caribbean, are a traditional dish in several Latin American and Caribbean countries. In Puerto Rico, the Dominican Republic, Venezuela, Panama, Trinidad and Tobago, ...

Pasztecik szczeciński Szczecin ''pasztecik'', or simply ''pasztecik'', is a Polish cuisine, Polish variety of machine-produced deep-fried yeast dough stuffed with a meat or vegetarian filling, served in specialised bars as a fast food. It is a typical dish of Szczec ...

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 ...

Pirozhki Pirozhki ( rus, пирожки́, r=pirožkí, p=pʲɪrɐʂˈkʲi, plural form of ; uk, пиріжки, ''pyrizhky'') are Russian and Ukrainian baked or fried yeast-leavened boat-shaped buns with a variety of fillings. Pirozhki are a popular str ...

* Plátanos rellenos – a typical dish of the

Veracruz Veracruz (), formally Veracruz de Ignacio de la Llave (), officially the Free and Sovereign State of Veracruz de Ignacio de la Llave ( es, Estado Libre y Soberano de Veracruz de Ignacio de la Llave), is one of the 31 states which, along with Me ...

coast, it consists of

plantain Plantain may refer to: Plants and fruits * Cooking banana, banana cultivars in the genus ''Musa'' whose fruits are generally used in cooking ** True plantains, a group of cultivars of the genus ''Musa'' * ''Plantaginaceae'', a family of flowerin ...

stuffed with meat and seasonings and fried. *

Pocket sandwich Pocket sandwich is a sandwich which is made using a single piece of folded or hollowed bread, such as a pita, which is made from dough cooked with fillings inside. Types of pocket sandwiches * Hot Pockets * Fougasse * Calzone * Stromboli * ...

Porchetta Porchetta () is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The carcass is deboned and spitted or roasted traditionally over wood for at least eight hours, fat and skin still on. In some traditions, porchetta ...

* Punjena paprika * Pupusa de arroz *

Qistibi Qistibi ( ba, ҡыҫтыбый, tt-Cyrl, кыстыбый, translit=qıstıbí, udm, кыстыбей) is a popular traditional dish in Tatarstan, Bashkortostan and Chuvashia. Qistibi is roasted flatbreads with various fillings inside. The dough ...

Quesito Quesito is a cream cheese-filled pastry twist from Puerto Rico. Description Quesito is one of the most popular pastries in Puerto Rico. The origin of this pastry is unclear but exact recipes are found all over Latin America and the Caribbean. C ...

* Rellenong talong *

Rissole A rissole (from Latin ''russeolus'', meaning ''reddish'', via French in which "''rissoler''" means "to redden") is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried.

Rouladen A roulade () is a dish of filled rolled meat or pastry. Roulade can be savory or sweet. Swiss roll is an example of a sweet roulade. Traditionally found in various European cuisines, the term ''roulade'' originates from the French word ''ro ...

Runza A runza (also called a bierock, krautburger, or kraut pirok) is a yeast dough bread pocket with a filling consisting of beef, cabbage or sauerkraut, onions, and seasonings. Runzas can be baked into various shapes such as a half-moon, a rectang ...

Sajji Sajji ( Balochi and Urdu: سجی) is a Balochi dish originating from the Balochistan province of Pakistan. Traditional and authentic sajji consists of lamb, marinated only in salt with a few spices. Sajji is considered done when it is at the ' r ...

* Sakhu sai mu *

Samosa A samosa () or singara is a fried Indian pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. Sam ...

* Samgye-tang *

Sapu Mhicha Sapu Mhichā () is a Nepalese dish of the Newa community, made up of buffalo leaf tripe stuffed with bone marrow. Sapu Mhichā is a special delicacy of the Newa cuisine of the Kathmandu Valley and is usually prepared during special occasions. ...

* Sarma * Seon – traditional Korean dishes which are prepared by steaming vegetables such as

cucumber Cucumber (''Cucumis sativus'') is a widely-cultivated Vine#Horticultural climbing plants, creeping vine plant in the Cucurbitaceae family that bears usually cylindrical Fruit, fruits, which are used as culinary vegetables.

s, or

Napa cabbage Napa cabbage (''Brassica rapa'' subsp. ''pekinensis'' or ''Brassica rapa'' Pekinensis Group) is a type of Chinese cabbage originating near the Beijing region of China that is widely used in Asian cuisine#East Asia, East Asian cuisine. Since the ...

s that are stuffed with various ingredients. * Sgabeo – sometimes filled with pastry cream or chocolate. *

Sogan-dolma Dolma (Turkish for “stuffed”) is a family of stuffed dishes associated with Ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the Ottoman Empire. Some types of dolma are made with whol ...

* Sorullos – sometimes stuffed with cheese. * Stromboli *

Stuffed apples Stuffed apples ( az, Alma dolması, tr, Elma dolması) are made of apples stuffed with meat (lamb) and rice. The ingredients typically include green apples, minced meat, rice, onion, tomato paste, parsley, mint, cinnamon, salt, black pepper, a ...

* Stuffed artichoke *

Stuffed cabbage A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. It is common to the cuisines of Central, Northern, Eastern and Southeastern Europe and much of Western Asia, Northern China, as well as parts ...

* Stuffed chine * Stuffed cucumber * Stuffed dates *

Stuffed eggplant Stuffed eggplants ( tr, patlıcan dolması; ; hy, Լցոնած սմբուկներ; az, badımcan dolması; it, melanzane ripiene; es, berenjenas rellenas) are a dish typical of many countries. Turkey Eggplants are stuffed with meat (l ...

** Enne gai **

Makdous Makdous ( ar, المكدوس or sometimes ) is a dish of oil-cured aubergines. Part of Iraqi and Levantine cuisine (Jordan, Lebanon, Palestine, Israel, Syria), they are tiny, tangy eggplants stuffed with walnuts, red pepper, garlic, olive ...

Sheikh al-mahshi Sheikh al-mahshi (شيخ المحشي 'the Chief of fillings'), sheikh el mahshi or shexmahshi (Kurdish) is a popular dish in the Middle East consisting of eggplant or zucchini stuffed with minced lamb meat and nuts, bathed in a yogurt sauce (th ...

– zucchini stuffed with minced lamb meat and pine nuts in yogurt sauce. * Stuffed ham * Stuffed mushrooms *

Stuffed peppers Stuffed peppers is a dish common in many cuisines. It consists of hollowed or halved peppers filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce. The dish is usually assembled by filling the cavitie ...

* Stuffed sorrel *

Stuffed squash Stuffed squash, courgette, marrow, mahshi, or zucchini is a dish common in the region of the former Ottoman Empire from the Balkans to the Levant and Egypt, a kind of dolma. It consists of various kinds of squash or zucchini stuffed with rice and ...

Stuffed zucchini Stuffed squash, courgette, marrow, mahshi, or zucchini is a dish common in the region of the former Ottoman Empire from the Balkans to the Levant and Egypt, a kind of dolma. It consists of various kinds of squash or zucchini stuffed with rice an ...

(courgette) * Stuffed tomatoes *

Taboon bread Taboon bread ( ar, خبز طابون, khubz ṭābūn) is Levantine flatbread baked in a ''taboon'' or '' tannur'' 'tandoor' clay oven, similar to the various tandoor breads found in many parts of Asia. It is used as a base or wrap in many cuisi ...

– sometimes stuffed with ingredients such as hummus,

falafel Falafel (; ar, فلافل, ) is a deep-fried ball or patty-shaped fritter in Middle Eastern cuisine (especially in Levantine and Egyptian cuisines) made from ground chickpeas, broad beans, or both. Nowadays, falafel is often served in a p ...

or shaved meat. *

Tamale A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate. Tamale ...

** Tamal de olla *

Taquito A taquito (, Spanish for "small taco"), tacos dorados,rolled taco, or flauta (, Spanish for "flute") is a Mexican food dish that typically consists of a small rolled-up tortilla that contains filling, including beef, cheese or chicken.Castro, R ...

* Thịt bò nướng lá lốt *

Tofurkey Tofurkey (a portmanteau of tofu and turkey) is a plant-based meat substitute patterned after turkey, in the form of a loaf of vegetarian protein, usually made from tofu (soybean protein) or seitan (wheat protein) with a stuffing made from grai ...

* Tripoux *

Turducken Turducken is a dish consisting of a deboned chicken stuffed into a deboned duck, further stuffed into a deboned turkey. Outside of the United States and Canada, it is known as a three-bird roast. Gooducken is an English variant, replacing turkey ...

Turkey Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a list of transcontinental countries, transcontinental country located mainly on the Anatolia, Anatolian Peninsula in Western Asia, with ...

* Turnover *

Whole stuffed camel A Whole stuffed camel is a satirical folklore dish consisting of a camel engastrated with a sheep or a lamb, in turn stuffed with other ingredients. Reference to this recipe is made in the comedic novel '' I Served the King of England,'' first pu ...

Wrap Wrap, WRAP or Wrapped may refer to: Storage and preservation * Gift wrap or wrap paper, used to enclose a present * Overwrap, a wrapping of items in a package or a wrapping over packages * Plastic wrap, a thin, clear, flexible plastic used to co ...

Goat roti Goat Roti ( ) is a type of wrap roti, roti, a traditional Trinidad and Tobago, Trinidadian dish, popular in the Caribbean and in Caribbean communities throughout the world. It consists of curry goat, curried goat and vegetables wrapped in a roti. ...

Wrap roti Originating in the Caribbean with Indian roots, a roti is a wrap style sandwich filled with either curried or sometimes stewed meats or vegetables wrapped inside a dhalpuri, paratha, or dosti roti. Roti is eaten widely across the Caribbean. ...

Xabbatog In Tibetan cuisine, xabbatog is a dough stuffed with shredded turnips and dry curd cheese and cooked with bone soup. See also * List of stuffed dishes * List of Tibetan dishes This is a list of Tibetan dishes and foods. Tibetan cuisine inclu ...

Zongzi ''Zongzi'' (; ), ''rouzong'' () or simply ''zong'' (Cantonese Jyutping: ''zung2'') is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves (generally of the species ''Indocalamus t ...

Zrazy Zrazy ( Polish: ''zrazy'', Lithuanian: ''zrazai'' or ''mušti suktinukai'') is a meat roulade dish popular in Poland (Silesian rouladen), western Belarus and Lithuania. Its origin can be traced back to the times of the Polish–Lithuanian Comm ...

File:Arancine in Favignana.jpg, A split arancino, showing the rice and ragù stuffing File:Stuffed dates.jpg, Stuffed dates File:Stuffed eggplants (France).jpg,

File:Cachuri2 flipped.jpg,

File:Matambrerelleno.JPG, Matambre relleno File:MartabakTelur.JPG,

File:Slow-cooked stuffed peppers.jpg,

File:Peru PapasRellenas2.jpg, A

papa rellena Papas rellenas (English: stuffed potatoes) are the most popular type of croquettes in Latin American regions such as Peru, Ecuador, Bolivia, Mexico, Chile, Colombia, and the Caribbean (more so the Dominican Republic, Cuba and Puerto Rico). Th ...

served with rice File:Pigs in a blanket.jpg,

Pigs in blankets Pigs in blankets or kilted soldiers is a dish served in the United Kingdom and Ireland consisting of small sausages (usually chipolatas) wrapped in bacon. They are a popular and traditional accompaniment to roast turkey in a Christmas dinner ...

, pictured are sausages wrapped in pancakes File:Rinderroulade-zutaten-02.JPG,

File:Rustico2.JPG, A Leccese rustico File:Tofurky.jpg,

Buns

Baozi Baozi (), Pao-tsih or bao, is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often steamed. They are a variation of '' m ...

** List of baozi *

Beef bun Beef bun is a type of Hong Kong pastry. It is one of the most standard pastries in Hong Kong and can also be found in most Chinatown bakery shops. The bun has a ground beef filling, sometimes including pieces of onions. See also * Ham and eg ...

* Buttered pineapple bun *

Cha siu bao ''Char siu bao'' () is a Cantonese barbecue-pork-filled ''baozi'' (bun).Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. 005 ''The Food of China: A Journey for Food Lovers''. Bay Books. . p. 24. The buns are filled with barbecue-flavored ''cha siu ...

Cocktail bun The cocktail bun () is a Hong Kong-style sweet bun with a filling of shredded coconut. It is one of several iconic types of baked goods originating from Hong Kong. History The cocktail bun is said to have been created in the 1950s in Hong ...

* Cream bun *

Jjinppang ''Jjinppang'' () is a steamed bun, typically filled with red bean paste with bits of broken beans and bean husk. Traditional ''jjinppang'' is made of sourdough fermented using the yeast in ''makgeolli'' (rice wine), but younger varieties such as ...

– a steamed bun, typically filled with red bean paste with bits of broken beans and bean husk. **

Hoppang ''Hoppang'' (; ) is a warm snack that is sold throughout South Korea. It is a convenience food version of ''jjinppang'' (steamed bread) and is typically filled with smooth, sweetened red bean paste. History ''Hoppang'' is a product that make ...

Nikuman Baozi (), Pao-tsih or bao, is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings ( meat or vegetarian) and preparations, though the buns are most often steamed. They are a variation of ''mant ...

* Peanut butter bun *

Pork chop bun A pork chop bun is one of the most popular and famous snacks in Macau, and has been described as a Macau specialty. Pork chop bun is derived from a Portuguese pork sandwich named . The bun ( piggy bun) is extremely crisp outside and very soft i ...

Xab Momo Momo is a dish with origins from Tibet. They are bite-size dumplings made with a spoonful of stuffing wrapped in dough. Usually steamed, though they are sometimes fried or steam-fried. The dish has spread to China, Nepal and India. Origin Momo ...

Xiaolongbao ''Xiaolongbao'' () refers to a type of small Chinese steamed bun (''baozi'') traditionally prepared in a ''xiaolong'', a small bamboo steaming basket, hence the name. '' Xiaolongbao'' are often referred to as a kind of "dumpling", but should not ...

Desserts and sweets

Banana boat Banana Boat is a Polish a cappella sextet, authoring and performing original songs representing the genre of neo-shanties. Being one of the pioneers of the new genre, the group retains its simultaneous focus on contemporary interpretations of ...

* Cornulețe *

Cuccidati Cucciddati, and also known variously as buccellati, Italian fig cookies or Sicilian fig cookies, are fig-stuffed cookies traditionally served at Christmas time. The outer cookie is pastry dough, covered with icing and typically topped with ra ...

Éclair An éclair (, ; ) is a pastry made with choux dough filled with a cream and topped with a flavored icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it ...

Jelly doughnut A jelly doughnut, or jam donut, is a doughnut with a Fruit preserve filling. Varieties include the Polish ''pączki'', the German '' Berliner'', the Israeli ''sufganiyot'', the southern European '' krafne'' and the Italian ''bombolone''. Histor ...

Khanom sot sai ''Khanom sot sai'' ( th, ขนมสอดไส้, ), also known as ''khanom sai sai'' (, ), is a Thai dessert with a sweet filling. It is made up of coconut and palm sugar, and the filling is covered with steamed rice flour mixed with coco ...

Klepon ''Klepon'' (pronounced ''Klē-pon''), or ''kelepon'', is a snack of sweet rice cake balls filled with molten palm sugar and coated in grated coconut. Of Javanese origin, the green-coloured glutinous rice balls are one of the popular traditiona ...

Milk-cream strudel The milk-cream strudel (Viennese: ''Millirahmstrudel'', German: ''Milchrahmstrudel'') is a traditional Viennese strudel. It is a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian Empire (1867– ...

Pampushka Pampúshka ( uk, пампушка, pl. пампушки ''pampushky''; diminutive of pampukh or pampukha) is a small savory or sweet yeast-raised bun or doughnut typical for Ukrainian cuisine. Etymology The Ukrainian word ''pampukh'' comes via ...

* Pisang hijau * Poornalu *

Pootharekulu Pootharekulu (plural) or poothareku (singular) is a popular Indian sweet from the Andhra Pradesh state of south-east India. The sweet is wrapped in a wafer-thin rice starch layer resembling paper and is stuffed with sugar, dry fruits and nuts. ...

* Puits d'amour * Stuffed racuchy * Rellenitos de plátano * Scovardă * Şöbiyet *

Swiss roll A Swiss roll, jelly roll (United States), roll cake, cream roll, roulade or Swiss log is a type of rolled sponge cake filled with whipped cream, jam, or icing. The origins of the term are unclear; in spite of the name "Swiss roll", the cake i ...

Tortell A king cake, also known as a three kings cake, is a cake associated in many countries with Epiphany. Its form and ingredients are variable, but in most cases a () such as a figurine, often said to represent the Christ Child, is hidden inside. ...

* Tufahije * Turon *

Unnakai Unnakai (also called Unnakaya, Kai Ada, Unnakka, and Kai Porichathu) is a spindle shaped sweet dessert made chiefly of Plantain (cooking), plantain. It originated from the Malabar (Northern Kerala), Malabar region of India, and is often eaten at ...

Dumplings

Fish and seafood dishes

Stuffed clam Stuffed clams (or stuffies) are popular in New England, especially in Rhode Island, and consist of a breadcrumb and minced clam mixture that is baked on the half shell of a quahog hard shell clam. Other ingredients typically found in the basic bre ...

Lobster Thermidor Lobster Thermidor is a French dish of lobster meat cooked in a rich wine sauce, stuffed back into a lobster shell, and browned. The sauce is often a mixture of egg yolks and brandy (such as Cognac), served with an oven-browned cheese crust, typica ...

Pastries

Cannolo siciliano with chocolate squares

Several pastries have various types of fillings. *

Aloo pie An aloo pie is a fried dumpling popular in the cuisine of Trinidad and Tobago. It is a soft, fried pastry made from flour and water, and filled with boiled, spiced and mashed potatoes (''aloo'' being the Hindi word for "potato") and other vegetabl ...

Berliner Berliner is most often used to designate a citizen of Berlin, Germany Berliner may also refer to: People * Berliner (surname) Places * Berliner Lake, a lake in Minnesota, United States * Berliner Philharmonie, concert hall in Berlin, Germany ...

Bierock Bierock is a yeast dough pastry pocket sandwich with savory filling, originating in Prussia. The dish is common among the Volga German community in the United States and Argentina. It was brought to the United States in the 1870s by German Russia ...

Birnbrot ''Birnbrot'' (literally ''pear bread'') or ''Birnweggen'' (literally ''pear buns'') are a traditional pastry originating in Switzerland with a filling of dried pears. They exist throughout Switzerland and popular variations include "Bündener Bi ...

* Bossche bol *

Cannoli Cannoli (; scn, cannola ) are Italian pastries consisting of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling containing ricotta—a staple of Sicilian cuisine. They range in size from . In mainland Italy, they are ...

Chorley cake Chorley cakes are flattened, fruit filled pastry cakes, traditionally associated with the town of Chorley in Lancashire, England. Chorley cake A Chorley cake is made using currants, sandwiched between two layers of unsweetened shortcrust pastr ...

Cuban pastry Cuban pastries (known in Spanish as ''pasteles'' or ''pastelitos (also the name for Venezuelan pastries made in region of los Andes)'') are baked puff pastry–type pastries filled with sweet or savory fillings. Traditional fillings include cre ...

* Flaons *

Gibanica Gibanica ( sr-cyr, Гибаница, ) is a traditional pastry dish popular all over the Balkans. It is usually made with cottage cheese and eggs. Recipes can range from sweet to savoury, and from simple to festive and elaborate multi-layered ...

Gujiya Gunjiya, Gughara, Pedakiya, karanji, Kajjikayalu,Somas,Karjikayi is a sweet deep-fried dumpling, native to the Indian subcontinent, made with suji (semolina) or maida (all purpose flour) stuffed with a mixture of sweetened khoa (milk solids; ...

Gözleme Gözleme is a savory Turkish stuffed turnover. The dough is usually unleavened, and made only with flour, salt and water, but gözleme can be made from yeast dough as well. It is similar to bazlama, but is lightly brushed with butter or oil, w ...

* Gyeongju bread *

Heong Peng Heong Peng () or Heong Peah () means ''fragrant pastries'' in English. These pastry, pastries, which resemble slightly flattened balls, contain a sweet sticky filling made from malt and shallots, which is covered by a flaky baked crust and garnis ...

* Klobasnek *

* Kolach *

Kołacz Kolach or kalach is a traditional bread found in Central and Eastern European cuisines, commonly served during various ritual meals. The name originates from the Old Slavonic word ''kolo'' (коло) meaning "circle" or "wheel". Korovai is some ...

* Makroudh *

Marillenknödel Marillenknödel ( cs, meruňkové knedlíky, lit. apricot dumplings) is a pastry common in Austrian (especially Viennese) and Czech cuisine. ''Marillen'' is the Austro-Bavarian term for apricots (most of the German-speaking world uses '' Aprikose ...

Miguelitos Miguelitos are a type of cream filled puff pastry, which can also be referred to as a cake. Originated in La Roda, in Castilla–La Mancha, Spain. Manuel Blanco the creator of these flaky desserts, was born in La Roda in 1925. After being a par ...

* Milhoja *

Moorkop A moorkop is a pastry consisting of a profiterole (cream puff) filled with whipped cream. The top of the profiterole is glazed with white or dark chocolate. Often there is whipped cream on the top, with a slice of tangerine or a piece of pinea ...

Öçpoçmaq Öçpoçmaq ( ; Tatar and ba, өчпочмак, script=Cyrl, , )Also transliterated as ''ochpochmaq'', ''ochpochmak'', ''oechpochmaq'', ''echpochmak'', ''uchpuchmak''; sometimes known as ''treugolnik'' () among the Russian population. is a Tatar ...

* Panzarotti *

Pastizz A pastizz (plural ''pastizzi'') is a traditional savoury pastry from Malta. Pastizzi usually have a filling either of ricotta (''tal-ħaxu'', ''pastizzi tal-irkotta'', cheese cake) or curried peas (, pea cake). Pastizzi are a popular and well- ...

Profiterole A profiterole (), cream puff (US), or ''chou à la crème'' () is a filled French and Italian choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be decorated or left p ...

Punschkrapfen Punschkrapfen or Punschkrapferl (punch cake) is a nougat and jam filled sponge cake soaked with rum from Austrian cuisine. Besides the filling, it is similar to the French petit four. Today, one can find Punschkrapfen in most pastry shops and ba ...

* Rustico *

Schaumrolle ''Schaumrollen'', or ''Schillerlocken'', are an Austrian confection. They consist of a cone or tube of pastry, often filled with whipped cream or meringue. Also called foam rollers, they are a bag or roll-shaped puff pastry, which is sweetened w ...

Semla A semla, vastlakukkel, laskiaispulla, fastlagsbulle/fastelavnsbolle or vēja kūkas is a traditional sweet roll made in various forms in Sweden, Finland, Estonia, Norway, Denmark, the Faroe Islands, Iceland and Latvia, associated with Lent and e ...

Sfogliatelle A sfogliatella (, plural: sfogliatelle; nap, sfugliatella), sometimes called a lobster tail in the US, is a shell-shaped filled Italian pastry originating from Campania. ''Sfogliatella'' means "small, thin leaf/layer", as the pastry's texture res ...

Spanakopita Spanakopita (; el, σπανακόπιτα, from ''spanáki'' 'spinach', and πίτα ''píta'' 'pie') is a Greek savory spinach pie. It often also contains cheese, typically feta, and may then be called spanakotiropita ( el, σπανακοτ� ...

Toaster pastry A toaster is a small electric appliance that uses radiant heat to brown sliced bread into toast. Types Pop-up toaster In pop-up or automatic toasters, a single vertical piece of bread is dropped into a slot on the top of the toaster ...

* Torpil *

Rolls

* Cabbage roll **

Holishkes Holishkes (also holipches or huluptzes or prokes or gefilte kroit) is a traditional Jewish cabbage roll dish. Holishkes are prepared from blanched cabbage leaves wrapped in a parcel-like manner around minced meat and then simmered in tomato sauc ...

Cheese roll A cheese roll (occasionally known by the older name of ''cheese roll-up'') is a New Zealand snack food similar to Welsh rarebit, but created by covering a slice of bread in a prepared filling consisting mainly of grated or sliced cheese, and ...

Chicken fillet roll The chicken fillet roll, also known as the hot chicken roll or chicken roll ( ga, rollóg sicín), is a baguette filled with a fillet of processed chicken. It is a ubiquitous deli item in Ireland, served at a wide variety of convenience shops, ...

Egg roll Egg rolls are a variety of deep-fried appetizers served in American Chinese restaurants. An egg roll is a cylindrical, savory roll with shredded cabbage, chopped meat, or other fillings inside a thickly-wrapped wheat flour skin, which is fri ...

Kati roll A kati roll (sometimes spelt kathi roll; bn, কাঠি রোল) is a street-food dish originating from Kolkata, West Bengal, India. In its original form, it is a skewer-roasted kebab wrapped in a paratha bread, although over the years m ...

Ngo hiang Ngo hiang (), also known as heh gerng () lor bak () or kikiam () is a unique Hokkien and Teochew dish widely adopted in Indonesia, Malaysia, the Philippines, Singapore, and Thailand; in addition to its place of origin in southern China. It is ...

(also known as heh gerng or lor bak) *

Pepperoni roll The pepperoni roll is an Italian-American stuffed bread roll. Originally conceived of as a coal miner's lunch, it is popular in West Virginia and some nearby regions of the Appalachian Mountains such as Eastern Kentucky, Western Pennsylvania, We ...

Prawn roll A prawn roll is a sandwich item available in areas of Australia, where prawn fishing is a major industry. They typically are made using a soft white roll approximately long, stuffed with a dozen or more peeled prawns, lettuce and remoulade, T ...

– a sandwich, not a stuffed food item. *

Rice noodle roll A rice noodle roll (also translated as steamed rice roll) is a Cantonese dish from Guangdong Province in southern China, commonly served either as a snack, small meal or variety of dim sum. It is a thin roll made from a wide strip of ''shahe ...

Spring roll Spring rolls are rolled appetizers or dim sum commonly found in Chinese and other Southeast Asian cuisines. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area, depending o ...

– a large variety of filled, rolled appetizers or dim sum found in

East Asian East Asia is the eastern region of Asia, which is defined in both geographical and ethno-cultural terms. The modern states of East Asia include China, Japan, Mongolia, North Korea, South Korea, and Taiwan. China, North Korea, South Korea a ...

and

Southeast Asian cuisine This is a list of Asian cuisines, by region. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture or region. Asia, being the largest, most populous and culturally diverse continent, ...

. **

Gỏi cuốn ''Gỏi cuốn'' or nem cuốn, salad roll, summer roll, fresh spring roll, spring roll, rice paper roll, is a Vietnamese dish traditionally consisting of pork, prawn, vegetables, ''bún'' (rice vermicelli), and other ingredients wrapped in Vietn ...

Popiah Popiah () is a Fujianese/ Teochew-style fresh spring roll filled with an assortment of fresh, dried, and cooked ingredients, eaten during the Qingming Festival and other celebratory occasions. ''The dish is'' made by the people and diaspora of ...

Lumpia ''Lumpia'' are various types of spring rolls commonly found in the Philippines and Indonesia. Lumpia are made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. It is often served as an ap ...

Vine leaf roll A vine (Latin ''vīnea'' "grapevine", "vineyard", from ''vīnum'' "wine") is any plant with a growth Habit (biology), habit of trailing or wikt:scandent, scandent (that is, climbing) stems, lianas or runners. The word ''vine'' can also refer to ...

– also known as dolma; meals made of grape (especially Sultana grape) leaves, stuffed with meat (

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; ...

lamb Lamb or The Lamb may refer to: * A young sheep * Lamb and mutton, the meat of sheep Arts and media Film, television, and theatre * ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut * ''The Lamb'' (1918 ...

) and rice, or more rarely rice only.

Sausage dishes

Bagel dog A bagel dog is a food item consisting of a full-size or miniature hot dog wrapped in bagel-style breading before or after cooking. They are similar in concept to a corn dog or pigs in a blanket. Bagel dogs are commonly available for purchase at pr ...

* Frank 'n Stuff *

Galette-saucisse A ''galette-saucisse'' ( br, Kaletez gant silzig) is a type of French street food item consisting of a hot sausage, traditionally grilled, wrapped in a type of crepe called '' galette de sarrasin'' or Breton galette. The French region known as Upp ...

* Kishka * Klobasnek * Morcón *

Sausage bread Sausage bread is an American food made of sausage and other ingredients rolled or enclosed in dough and cooked in an oven. Sausage bread is typically made from pizza dough and includes Italian sausage, mozzarella cheese (or a similar substitute ...

* Small sausage in large sausage * Šoldra *

Usban Usban (or osban) ( ar, عصبان, ) is a traditional kind of sausage in some North African countries Algeria, Tunisia and Libya, stuffed with a mixture of rice, herbs, lamb, chopped liver and heart. This dish is usually served alongside the main ...

Stuffed parathas

* Stuffed paratha – paratha is an

unleavened In cooking, a leavening agent () or raising agent, also called a leaven () or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture. An alterna ...

flatbread that is sometimes stuffed with various ingredients. ** Aloo paratha – unleavened dough stuffed with a spiced mixture of mashed potato. ** Gobhi paratha – stuffed with flavored cauliflower and vegetables.

Stuffed pasta

Some pasta varieties and dishes are stuffed with various fillings. *

Cannelloni Cannelloni (; Italian for "large reeds") are a cylindrical type of lasagna generally served baked with a filling and covered by a sauce in Italian cuisine. Popular stuffings include spinach and ricotta or minced beef. The shells are then typi ...

Casoncelli Casoncelli (; in Eastern Lombard) are a kind of stuffed pasta, typical of the culinary tradition of Lombardy, in the north-central part of Italy. Whatamieating.com Casoncellientry at whatamieating.com. Accessed on 2010-01-14. The shell typic ...

Casunziei (also ''casonciei'', ''casanzes'', ''csanzöi'') is the name in Ladin for a kind of filled fresh pasta, consisting of a filling sealed between two layers of thin pasta dough, folded in a typical half-moon shape. They are commonly homemade and ar ...

Manicotti Manicotti (the plural form of the Italian word '' manicotto''), literally, "little sleeves" (< ''manica'' 'sleeve' + the diminutive ending ''-otto''), are an

Maultasche (singular ''Maultasche'' , ) are a kind of large meat-filled dumpling in Swabian cuisine. They consist of sheets of pasta dough filled with minced meat, smoked meat, spinach, bread crumbs and onions and flavored with various herbs and spice ...

Mezzelune Mezzelune (, ), also known as Schlutzkrapfen in South Tyrol, Tyrol, and neighbouring German-speaking regions and as crafuncins or cajincì in Ladin-speaking regions, are a semi-circular stuffed pasta, similar to ravioli or pierogi. The dough is ...

* Occhi di Lupo *

Paccheri Paccheri () is a type of pasta in the shape of a very large tube, originating from Campania (man), it, Campana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , d ...

– sometimes stuffed *

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, tho ...

Tortellini ''Tortellini'' are pasta originally from the Italian region of Emilia (in particular Bologna and Modena). Traditionally they are stuffed with a mix of meat (pork loin, raw prosciutto, mortadella), Parmigiano Reggiano cheese, egg and nutmeg and se ...

Tortelloni ''Tortelloni'' are a stuffed pasta common in Northern Italy, with a shape similar to tortellini, but larger and with the extremities closed differently. They are traditionally stuffed with ricotta cheese and leafy herbs or vegetables such as p ...

Stuffed pizzas

Calzone A calzone (, , ; "stocking" or "trouser") is an Italian oven-baked folded pizza, often described as a turnover, made with leavened dough. It originated in Naples in the 18th century. A typical calzone is made from salted bread dough, baked in ...

Pizza snack rolls Pizza snack rolls (also called pizza rolls, pizza bites, pizza snacks, or pizza poppers) are a frozen food product consisting of bite-sized breaded pizza pockets with an interior of tomato sauce, imitation cheese and various pizza toppings. The ...

Scaccia Scaccia (plural: scacce), scacciata or sciachiatta is a stuffed flat bread in Sicilian cuisine. Scaccia is made with a very thin rectangular layer of dough, folded on itself three or four times. It can be stuffed with different ingredients, th ...

* Stuffed pizza *

Stuffed crust pizza Stuffed crust pizza is pizza with cheese (typically mozzarella) or other ingredients added into the outer edge of the crust. The stuffed crust pizza was popularized by Pizza Hut, which debuted this style of pizza in 1995. History Pizza Hut i ...

Turkish stuffed dishes

* Eggplant papucaki * Paçanga böreği * Sarma *

– means "stuffed onions" in Turkish. *

Squash blossom Squash blossoms (called courgette flowers in Great Britain) are the edible flowers of ''Cucurbita'' species, particularly ''Cucurbita pepo'', the species that produces zucchini (courgette), marrow, spaghetti squash, and many other types of squ ...

* Stuffed intestines * Stuffed mallow * Stuffed melon *

Stuffed mussels Stuffed mussels ( tr, Midye dolma) or Midye is a generic name for plump orange mussels that contain herbed and spiced rice. Midye dolma is a popular and common street food snack in the coastal cities of Turkey. History The historical preparation ...

* Stuffed quinces * Stuffed ribs * Stuffed squid * Walnut stuffed figs File:Alma dolması Azerbaijani cuisine.jpg,

File:Midye dolma (6).JPG,

File:Kolokythoanthoi - kolokythokorfades.jpg, Stuffed

squash blossom Squash blossoms (called courgette flowers in Great Britain) are the edible flowers of ''Cucurbita'' species, particularly ''Cucurbita pepo'', the species that produces zucchini (courgette), marrow, spaghetti squash, and many other types of squ ...

File:Sarma.jpg, Yaprak sarma

References

External links

* {{Lists of prepared foods Stuffed vegetable dishes Stuffed