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What to eat in the United States of America? Top 7 American Dumplings

Last update: Fri Feb 14 2025
Top 7 American Dumplings
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01

Dessert

PENNSYLVANIA, United States of America
4.1
Apple Dumpling
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Apple dumpling is an American dessert consisting of a dumpling filled with apples, butter, sugar, cinnamon, and sometimes raisins. The dish is traditionally baked until it develops a tender texture, and it is often served with a scoop of vanilla ice cream on the side.


It is believed that apple dumplings were invented by the pilgrims, who brought the recipes for fruit dumplings over to America. Today, the dessert is especially popular in the Pennsylvania region.

MOST ICONIC Apple Dumpling

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02

Dumplings

PITTSBURGH, United States of America
4.1
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Originally brought to the Pennsylvanian region by immigrants from Eastern Europe, pierogies have become a unique staple dish, both in the city of Pittsburgh and all over Western Pennsylvania. Pierogies are soft, semicircular dumplings that are traditionally filled with potatoes or cheese, but the number of fillings is virtually countless and limited only by imagination.


In Poland, pierogies have been made since the 13th century, and they had been brought to the United States during the late 19th and the early 20th century, when Pittsburgh experienced a population boom during the Great Migration. As pierogies are inexpensive and portable, they were a common meal in the lunch boxes of numerous mill workers during the Industrial Age. 

MOST ICONIC Pittsburgh Pierogies

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03

Dumplings

UNITED STATES OF AMERICA
3.9
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Crab rangoon is an American-Chinese dish consisting of a deep-fried dumpling that is stuffed with crab meat, garlic, scallions, and cream cheese. It is believed that the first crab rangoon was invented at Trader Vic's bar in either Oakland or San Francisco, although some claim that it was invented in Missouri for the World's Fair in 1904.


Regardless of the origins, today this appetizer can be found in numerous Chinese-style restaurants throughout America, where it is often served with dips such as mustard, soy sauce, or plum sauce on the side.

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04

Pasta

ST. LOUIS, United States of America
3.8
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Toasted ravioli is a St. Louis specialty consisting of crunchy, breaded pasta that is topped with grated parmesan and served with a marinara-style sauce on the side. The dish is served hot as an appetizer. Despite the name, toasted ravioli are deep-fried, not toasted, making it yet another example of a misnomer.


Food experts believe that the first iteration of the dish was made in the 1950s, at a restaurant called Angelo Oldani's. The ravioli can be filled with a variety of ingredients, and some of the most popular ingredients include eggs, cheese, spinach, and beef.

MOST ICONIC Toasted Ravioli

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05

Chicken Dish

SOUTHERN UNITED STATES, United States of America
3.7
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Chicken and dumplings is an American dish consisting of water-cooked chicken and dumplings made from flour, shortening, and liquid. The dumplings are usually cooked in the leftover chicken broth after the meat has been cooked. The dish was originally prepared during the Great Depression as a way to stretch a small amount of meat that would feed many people.

MOST ICONIC Chicken and Dumplings

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06

Dumplings

DELAWARE, United States of America
n/a
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Slippery dumplings is a traditional dish originating from Delaware. The dish consists of baked chicken that's served with slippery dumplings on the side. The dumpling dough is rolled, cut into squares, then cooked in chicken broth, and as a result it makes the dumplings slippery.


During cooking, a rich and soupy chicken gravy develops in the pot. This dish is a staple of fundraising dinners and church suppers in Delaware, and many restaurants offer it on their menus. Chicken and slippery dumplings are also often served with succotash or green beans on the side.

07

Dumplings

PENNSYLVANIA, United States of America
n/a
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Boova Shenkel is a traditional dish originating from Pennsylvanian Dutch cuisine. The dish consists of a beef stew and potato dumplings that are essentially giant, oversized pierogis. The ingredients include beef, eggs, potatoes, flour, parsley or celery, lard, onions, butter, cubed bread, milk, white pepper, and salt.


The dumplings are boiled in the beef broth, then often pan-fried in butter. When served, the dish is usually topped with a beef gravy or brown butter sauce. Boova shenkel is typically served during the Lenten season before Easter. The name of the dish means boys' legs, referring to the dumplings that resemble thick and short legs.

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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American Dumplings