Wikipedia

List of dumplings

This is a list of notable dumplings. Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources) wrapped around a filling, or of dough with no filling.[1][2] The dough can be based on bread, flour or potatoes, and may be filled with meat, fish, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines. Some definitions rule out baking and frying in order to exclude items like fritters and other pastries that are generally not regarded as dumplings by most individuals.[1]

Dumplings in a basket, served with a dipping sauce

Dumplings

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A

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  • Abacus seeds – Hakka stir-fried taro dumplings
  • Ada (food) – Regional traditional Indian sweet
  • Agnolotti – Italian meat-filled pasta
  • Akashiyaki – Japanese round dumpling with octopus filling
  • Ang ku kueh – Chinese pastry usually eaten during significant occasions
  • Apple dumpling – Pastry-wrapped apple
  • Arancini – Italian snack food
  • Aushak – Afghan dish
 
Ada is a traditional Kerala delicacy, consisting of rice parcels encased in a dough made of rice flour, with sweet fillings, steamed in banana leaf and served as an evening snack or as part of breakfast.
 
Agnolotti is a type of ravioli typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over with a roast beef meat and vegetable stuffing.
 
Akashiyaki is a small round dumpling from the city of Akashi in Hyōgo Prefecture, Japan. It's made of an egg-rich batter and octopus dipped into dashi (a thin fish broth) before eating.

B

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Ba-wan is a Taiwanese snack food.
  • Ba-wan – Taiwanese street food
  • Bánh bao – Vietnamese steamed bun
  • Bánh chưng – Vietnamese rice cake
  • Bánh lá – Stuffed leaf cake
  • Bánh tẻ – Vietnamese steamed rice cakes
  • Bánh tét – Vietnamese cake made from glutinous rice
  • Baozi – Filled bun in various Chinese and Chinese-influenced cuisines
  • Bagiya – Dumpling delicacy in India and Nepal - Nepalese steam rice flour dumpling
  • Beef Wellington – Filet steak with pâté and duxelles in shortcrust pastry
  • Blodpalt – Northern Finnish dumplings made with flour and blood
  • Borș de burechiușe – Romanian and Moldovan dish
  • Bryndzové halušky – Traditional Slovak dish
  • Buuz – Type of Mongolian steamed meat dumpling

C

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Cepelinai are a national dish of Lithuania.
 
Chicken and dumplings, a Southern United States dish
  • Calzone – Baked Italian turnover
  • Caozai guo – Glutinous rice dumplings colored green with herbs
  • Cappelletti – Ring-shaped pasta stuffed with filling
  • Capuns – Stuffed chard leaves from Swiss cuisine
  • Cepelinai – Lithuanian potato dish
  • Chapalele – dough made from boiled potatoes and wheat flour
  • Chiburekki – Crimean Tatar deep-fried turnover
  • Chicken and dumplings – Chicken-based soup
  • Chor muang
  • Chuchvara – Central Asian dumpling dish
  • Ci fan tuan – Chinese glutinous rice dish
  • Cilok – Indonesian tapioca balls snack from West Java
  • Corunda – Mexican type of tamale
  • Crab rangoon – American Chinese dumpling appetizers
  • Croquette – Small breaded, deep-fried food

D

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Dim sum dumplings
  • Dampfnudel – German dumpling
  • Dango – Japanese ricecake
  • Dim sim – Chinese snack originating from Australia
  • Ducana
  • Dushbara – Central Asian dumpling dish

E

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  • Empanada – Baked or fried turnover consisting of pastry and filling

F

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  • Fun guo – Chinese steamed dumplings

G

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Gnocchi stuffed with ricotta cheese
 
Hallaca with pan de jamón
  • Germknödel – German and Austrian yeast dough dumpling
  • Golden Syrup Dumplings
  • Gnocchi – Small pasta-like dough dumplings
  • Gnudi – Type of pasta
  • Gondi dumpling – Persian Jewish dish
  • Gong'a Momo – Dumpling in Tibetan and Nepali cuisine
  • Gujia – Indian sweet dish
  • Gulha – Tuna and coconut dumplings
  • Gyoza – Chinese dumplings

H

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  • Hallaca – Dish from Venezuela
  • Halušky – Eastern European dumpling or noodle dish
  • Har gow – Cantonese food
  • Hot Pocket – American brand of microwaveable food
  • Hujiao bing – Chinese baked bun

I

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  • Idli – South Indian savoury rice cake
  • Idrijski žlikrofi – Slovenian dumplings originating from Idrijski

J

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Jau gok
 
Kenkey (upper right) with fried fish and pepper

K

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  • Kalduny – Type of dumplings in Balto-Slavic cuisines
  • Kenkey – Ground corn dumpling from West Africa
  • Khinkali – Georgian dumpling
  • Khuushuur – Mongolian fried meat pastry or dumpling
  • Knödel – Large round poached or boiled potato or bread dumplings, made without yeast
  • Kluski – Polish name for dumplings, noodles and pasta
  • Knedle – European dish of boiled dumplings
  • Knish – Ashkenazi Jewish baked or fried snack food
  • Knoephla – Dumpling often used in soup
  • Kopytka – Potato dumpling in Polish, Belarusian, and Lithuanian cuisines
  • Kozhukkattai – Dumpling made from rice flour
  • Kreplach – Traditional Jewish dumplings
  • Kroppkaka – Swedish potato dumpling
  • Kueh tutu – Singaporean steamed rice flour sweet snack
  • Kuih kochi – Malaysian & Indonesian traditional dessert
  • Kundumy – Type of dumplings in Balto-Slavic cuisines
  • Kudmulu
 
Kalduny are stuffed dumplings made of unleavened dough in Belarusian, Lithuanian, and Polish cuisines.
 
Iraqi-Jewish kibbeh. A well-known variety is a torpedo-shaped fried croquette stuffed with minced beef or lamb.
 
Meat-filled kreplach in a clear soup. Kreplach are filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup, though they may, rarely, be served fried.[3]

L

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M

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Modak is a sweet dumpling popular in Western and South India.
 
Manti, traditional dumplings of Turkic peoples are common throughout Central and Western Asia, from Xinjiang to Caucasus and Anatolia.
  • Madombi
  • Mandu – Korean dumplings
  • Mandugwa – Korean sweet dumpling
  • Manti – Type of dumpling popular in Central and West Asia
  • Marillenknödel – Apricot dumplings from Central Europe
  • Matzah ball – Soup dumpling in Jewish cuisine
  • Maultasche – Traditional German dish
  • Mitarashi dango – Japanese skewers with sweet soy sauce
  • Mochi – Japanese rice cake
  • Modak – Indian sweet dumpling dish
  • Mohnnudel – Potato dish
  • Momo – Dumpling in Tibetan and Nepali cuisine
  • Mont phet htok – Pyramid rice dumpling

N

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O

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  • Orama – Central Asian steamed pie

P

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Palt is a traditional Swedish meat-filled dumpling, of which there are many different variants.
 
Pavese agnolotti, an Italian meat-filled pasta
 
Pyeonsu, a type of Korean dumpling.
  • Palt – Type of dumpling from Sweden
  • Papanasi – Romanian and Moldovan traditional fried or boiled pastry
  • Pamonha – Traditional Brazilian food
  • Pancit Molo – Filipino pork dumpling soup
  • Pantruca – Chilean soup with home-made noodles (pantrucas)
  • Pasteles – Caribbean and Latin American dish
  • Pasty – Cornish pastry filled with meat or vegetables
  • Patoleo – Indian stuffed turmeric leaf wraps
  • Pavese agnolotti – Italian meat-filled pasta
  • Pelmeni – Russian dumplings
  • Pempek – Indonesian dish made of fish and tapioca
  • Pickert – Potato dish
  • Pierogi – Unleavened stuffed pasta of Polish origin
  • Pitepalt – Swedish dish
  • Pitha – Dessert from Bengal, Assam, Jharkhand and Odisha
  • Pizza rolls – Food product
  • Plum dumplings – European dish of boiled dumplings
  • Pop Tart – Brand of toaster pastries
  • Pot Stickers – Chinese dumplings
  • Poutine râpée – Traditional Acadian dumpling dish
  • Pupusas – Central American dish
  • Pundi – Indian rice dumpling
  • Pyeonsu – Korean dumpling

Q

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A Quenelle with nantua sauce
  • Quenelle – Mixture of creamed fish or meat with a light egg binding, formed into an egg-like shape

R

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S

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Shengjian mantou
  • Sarmale – Stuffed dish
  • Samosa – Deep fried pastry snack
  • Schupfnudel – Central European dumpling
  • Scovardă – Romanian pastry
  • Shengjian mantou – A type of small, pan-fried baozi (steamed buns) which is a specialty of Shanghai
  • Shishbarak – Central Asian dumpling dish
  • Shlishkes
  • Shumai – Type of traditional Chinese dumpling
  • Siomay – Indonesian steamed fish dumpling
  • Silesian dumplings – Traditional Silesian potato dumplings
  • Siopao – Philippine steamed bun
  • Songpyeon – Traditional Korean rice cakes with a sweet filling
  • Soon kueh – Shredded bamboo shoots, turnips and small dried shrimps wrapped in rice-tapioca flour skin
  • Sorrentinos – Pasta stuffed with filling
  • Strapačky – Dish of dumplings with sauerkraut or cheese
  • Suanla chaoshou – Spicy sauce over steamed, meat-filled dumplings
  • Szilvásgombóc – European dish of boiled dumplings

T

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Tangyuan is a Chinese food made from glutinous rice flour. Stuffed and unstuffed varieties exist.
 
Ukrainian varenyky filled with sour cherries as a dessert
 
A Cantonese-style shrimp wonton

U

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Uszka
  • Uszka – Small dumplings traditional in Poland and Ukraine

V

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  • Varenyky – Unleavened stuffed pasta of Polish origin

W

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  • Wonton – Type of dumpling commonly found in several Chinese cuisines

X

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Y

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Yomari is made of rice flour dough and is filled with molasses and sesame seeds.

Z

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See also

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References

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  1. ^ a b Gallani, Barbara (2015). Dumplings : a global history. London, UK. ISBN 978-1-78023-433-5. OCLC 906746909.{{cite book}}: CS1 maint: location missing publisher (link)
  2. ^ "What's a dumpling? Trying to define a world of dough balls". Chicago Tribune. Retrieved 2023-03-02.
  3. ^ Claudia Roden, The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day, Penguin Books, 1999, p. 77-78. ISBN 0140466096

Further reading

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