Dumplings

Zhēngjiao is a traditional dish consisting of steamed dumplings. The texture is somewhere between the crinkly and tender skins of boiled dumplings (shui jiao) and the crisp-bottom, chewy top style of pan-fried dumplings (guo tie or jian jiao or po... READ MORE

Xiaolongbao are soup-filled dumplings originating from the 19th-century Nan Xiang, what is today Shanghai's Jiading district. It is believed that the first form of xiaolongbao was sold by Huang Mingxian, a shop owner who wanted to evolve the class... READ MORE

The pan-fried variety of the Chinese jiaozi dumpling, known as guotie, is a Northern Chinese dumpling typically filled with minced pork, Chinese cabbage, scallions, ginger, rice wine, and sesame seed oil. Crunchy and soft textures are ach... READ MORE

Siomay is an Indonesian dish consisting of steamed cone-shaped fish dumplings, eggs, potatoes, cabbage, tofu, and bitter melon. After they have been steamed, all ingredients are assembled on a plate, cut into bite-sized pieces, and generously driz... READ MORE

Hamamatsu is a popular variety of Japanese gyoza filled with cabbage, onions, pork, and selected seasonings. It is characterized by a unique frying style in which cooks arrange gyoza in a circular pattern (hanetsuke, a technique ... READ MORE

These Chinese dumplings known as jiaozi, consisting of a thinly rolled piece of dough which contains either meat or a vegetable filling, are one of the most popular and most commonly eaten dishes in China and East Asia. They can be served either a... READ MORE

The name tangbao or tangbaozi refers to a broad group of steamed Chinese soup-filled dumplings. Depending on the origin, dumplings can be made with leavened or plain dumpling dough which is usually wrapped around a gelatinous filling, twi... READ MORE

This combination of meat-stuffed dumplings and yogurt is common in Levantine cuisine. The dish consists of tiny dumplings—believed to have originated in Iran under the name joshpara—that are filled with a combination of meat a... READ MORE

The famous Japanese gyoza are crescent-shaped dumplings that have originated from the traditional Chinese jiaozi dumplings. The recipe was slightly altered to accommodate the Japanese taste, and gyoza soon became one of the favorite Japan... READ MORE

Originating from the historical region of Red Ruthenia, these soft, crescent-shaped dumplings are filled with a combination of potatoes and cheese, which is occasionally modified with various seasonings or fried onions. Pierogi ruskie are usually ... READ MORE

Manti are traditional Turkish dumplings filled with spiced ground meat and onions. The dumplings are most commonly topped with a sauce consisting of yogurt and garlic. The name of the dish is derived from mantu, meaning dumplings... READ MORE

These stuffed dumplings derived their name from the Polish word for filled dumpling: pieróg. This former peasant food evolved into one of Poland's favorite dishes. Every ... READ MORE

Shuǐjiǎo are Chinese dumplings served without broth or soup, filled with various ingredients that are limited only by one's imagination. The boiled dumplings are a staple food of northern China. Some of the most popular ingredients for the filling... READ MORE

These delicious Georgian dumplings known as khinkali are considered to be one of the national dishes of the country. The dumplings are filled with meat and spices, then traditionally twisted into a knot at the top. Regional differences influence t... READ MORE

Among the broad group of Chinese dumplings, shengjian mantou stands out as a unique pan-fried variety. Belonging to the category of soup dumplings, or soup buns, they are slightly different than the more famous xiao long bao. Shengjian ma... READ MORE

Muthia is an Indian dumpling or a fritter consisting of chickpea flour, turmeric, chili powder, fenugreek, and salt. Sometimes, the combination is additionally bonded together with oil, or sweetened with sugar. Once shaped, muthia can be either fr... READ MORE

Widely known as Sardinian ravioli, culurgiònes are a typical dish of Ogliastra. These delicious handmade dumplings are shaped to resemble an ear of wheat, and they are traditionally filled with potatoes, pecorino cheese, lard, onio... READ MORE

Agnolotti del plin is a traditional dish from Piedmont that is made with small, usually boat-shaped agnolotti pasta. The pasta is traditionally filled with veal, pork or rabbit meat, this was mainly done with leftover roasts, but vegetables such a... READ MORE

Käseknödel is a traditional dumpling enriched with cheese originating from Tyrol and South Tyrol. These cheese dumplings are typically served as a side dish that shows an inventive way of using leftover stale bread. The stale bread is mi... READ MORE

The word ravioli denotes various kinds of pasta made by placing a filling between two thin layers of dough. The pasta used is typically wheat flour and egg based, and it acts as an enclosure while also binding with the sauce or broth the ravioli i... READ MORE

One of China's favorite breakfast foods and an everyday snack, baozi - or simply bao, as it’s usually called - is a steamed bun, made with the so-called mantou bread, and stuffed with a wide variety of fillings ranging from... READ MORE

Pelmeni is one of Russia's national dishes, a small dumpling with a delicately thin dough, filled with anything from ground meat or fish to mushrooms. The fillings can be mild or very spicy, depending on the amount of seasonings such as various fr... READ MORE

Shumai, literally translated as to cook and sell, is a staple of dim sum cuisine consisting of an open-topped dumpling filled with steamed ground pork, and sometimes finely chopped shrimp or Chinese black mushrooms. When... READ MORE

Tortelli is a variety of Italian stuffed pasta prepared in a few shapes: square, semicircular, or rounded and twisted. The pasta is popular throughout Italy, especially in Tuscany, Lombardy, and Emilia-Romagna. One of the most famous dish... READ MORE

Har gow is a Cantonese dumpling characterized by a delicate, translucent wrapper enveloped around a shrimp filling. The dish was created out of necessity when the owner of a small, family-style teahouse from Guangzhou came up with an idea to buy t... READ MORE

A variety of Italian pasta ripiena (lit. filled pasta), agnolotti are tender, bite-sized pillows of dough, plump with a creamy cheese, meat, or vegetable filling. Agnolotti originated in the Piedmont region circa 12th century, and they ar... READ MORE

Bryndzové halušky is a modest and simple meal consisting of three elements: halušky, bryndza, and bacon. Halušky is a traditional name for a type of dumpling made with grated raw potatoes and flour. The second essential... READ MORE

This simple yet delicious dish comes from Campania, more precisely from the beautiful coastal village of Sorrento, hence the name. Gnocchi alla Sorrentina, a Neapolitan classic in the local dialect known as strangulaprievete alla SorrentinaREAD MORE

Known as koldūnai in Lithuania, kalduny in Belarus and kołduny in Poland, these stuffed dumplings boiled in salted water are a staple of regional cuisine. Traditionally filled with minced pork, beef, chicken, curd chees... READ MORE

Age gyoza is a Japanese gyoza variety that's deep-fried. The dish consists of a wrapper that's filled with different kinds of ingredients such as kimchi, shrimp, mushrooms, and pork, among others. Once assembled, the gyoza are deep-fried in hot oi... READ MORE

Mezzelune or schlutzkrapfen is a unique pasta variety that is popular both in Italy and Austria, especially in the area of South Tyrol. The pasta has a semicircular shape, which is the reason why it is called mezzelune (half moonsREAD MORE

Kasnocken is a savory dish made by coating small dumplings with melted cheese and caramelized onions. The dish is said to originate from Austria’s Pinzgau region (congruent with the Zell am See district), and in line with the place of origin... READ MORE

Kurze are traditional Russian dumplings originating from the region of Dagestan. The dumplings are made in the shape of braids and they're usually filled with cottage cheese, potatoes, meat, and eggs. The dough is made with a combination of flour,... READ MORE

This is the traditional Italian form of dumplings. Today, the word gnocchi usually refers to a dumpling made with potato-based dough shaped into thick bite-sized pieces and pressed into a ribbed wooden board or grater to create an imprint, which h... READ MORE

Often referred to as the Chinese ravioli, wontons are a variety of thin-skinned dumplings with meat, seafood or vegetable filling enclosed in tender wheat dough wrappers. Many sources suggest that the origins of wontons date back to the H... READ MORE

One of the most popular Italian pasta types are tortellini; an intricate creation made with a variety of ingredients securely wrapped inside a layer of egg pasta, creating a pocket which is then folded in a ring shape. They are commonly r... READ MORE

Nikuman are Japanese-style steamed pork buns which were influenced by the traditional Chinese baozi. They consists of leavened wheat dough wrapped around a flavorful ground pork filling. The meat is combined with different vegetables and ... READ MORE

Cha siu bao are popular Chinese pork roast buns. Whether steamed or baked, they are always filled with a sweet and spicy grilled pork filling. Steamed varieties are delicate and soft, with a snowy white color, while baked chao siu bao have a light... READ MORE

Halušky is the incredibly soft variety of potato dumplings, usually associated with Slovakia and the Czech Republic. The dough is created with grated raw potatoes and flour. They are typically cooked so the batter is spread on the wooden bo... READ MORE

Momo dumplings were traditionally only filled with minced meat, but nowadays, the fillings have diversified to include vegetables, dairy, or a combination of both. They are native to Tibet and have been brought to the Kathmandu Valley by traveling... READ MORE

Golden, tender, and warm papa rellenas are traditional Peruvian stuffed potatoes, a type of croquette consisting of fried mashed potatoes with a meat filling on the interior. The filling usually consists of chopped beef that is mixed with onions a... READ MORE

Cepelinai is the national dish of Lithuania consisting of potato dumplings stuffed with spiced ground meat. The dumplings are traditionally quite large, served with bacon, pork rinds, and a sour cream and milk-based sauce after they have been boil... READ MORE