List of dumplings

Dumplings in a basket, served with a dipping sauce

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]

Contents

• A
• B
• C
• D
• E
• F
• G
• H
• I
• J
• K
• L
• M
• N
• O
• P
• Q
• R
• S
• T
• U
• V
• W
• X
• Y
• Z

• See also
• References
• External links

Dumplings

A

• 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
• Apple dumpling  – Pastry-wrapped apple
• Arancini  – Italian snack food
• Aushak  – Afghan dishPages displaying wikidata descriptions as a fallback

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

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 boiled rice cake
• Baozi  – Filled bun in various Chinese and Chinese-influenced cuisines
• Beef Wellington  – Filet steak with pâté and duxelles in puff pastry
• Blodpalt  – Northern Finnish dumplings made with flour and blood
• Borș de burechiușe
• Bryndzové halušky  – Traditional Slovak dish
• Burrito  – Tex-Mex dish consisting of a wheat flour tortilla wrapped to enclose the filling
• Buuz  – Type of Mongolian steamed meat dumpling

Cepelinai are a national dish of Lithuania.

C

Chicken and dumplings

• Calzone  – Baked Italian turnover
• Caozai guo  – Glutinous rice dumplings colored green with herbsPages displaying short descriptions of redirect targets
• Cappelletti  – Ring-shaped pasta stuffed with filling
• Capuns  – Stuffed chard leaves from Swiss cuisine
• Cepelinai  – Lithuanian potato dish
• Chapalele
• Chicken and dumplings  – Chicken-based soup
• Chiburekki  – Crimean Tatar deep-fried turnoverPages displaying short descriptions of redirect targets
• Chor muang
• Chuchvara  – Central Asian dumpling dishPages displaying wikidata descriptions as a fallback
• Ci fan tuan  – Chinese glutinous rice dishPages displaying short descriptions of redirect targets
• Cilok  – Indonesian tapioca balls snack from West Java
• Corn dog  – Deep-fried, corn-battered hot dog on a stick
• Corunda  – Mexican type of tamale
• Crab rangoon  – American Chinese dumpling appetizersPages displaying short descriptions of redirect targets
• Croquette  – Small breaded, deep-fried food

D

Dim sum dumplings

• Dampfnudel  – German dumpling
• Dango  – Japanese rice flour dumpling
• Dim sim  – Chinese snack originating from Australia (Australian)
• Ducana
• Dushbara  – Central Asian dumpling dishPages displaying wikidata descriptions as a fallback

E

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

F

• Fritter  – Fried pastry usually consisting of a portion of batter with a filling
• Fun guo

G

Gnocchi stuffed with ricotta cheese

• Germknödel  – German and Austrian yeast dough dumpling
• Golden Syrup Dumplings
• Gnocchi  – Small pasta-like dough dumplings
• Gnudi  – Pasta dish
• Gondi dumpling  – Persian Jewish dishPages displaying short descriptions of redirect targets
• Gong'a Momo  – Dumpling in Tibetan and Nepali cuisinePages displaying short descriptions of redirect targets
• Gujia  – Indian sweet dish
• Gulha  – Tuna and coconut dumplings
• Gyoza  – Chinese dumplingsPages displaying short descriptions of redirect targets

H

Hallaca with pan de jamón

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

I

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

J

Jau gok

• Jahodový
• Jamaican patty  – Type of pastry
• Jau gok  – Cantonese style dumplingsPages displaying short descriptions of redirect targets
• Jiaozi  – Chinese dumplings
• Joshpara  – Central Asian dumpling dishPages displaying wikidata descriptions as a fallback

K

Kenkey (upper right) with fried fish and pepper

• 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  – Plum-filled potato dumplings
• Knish  – Ashkenazi Polish baked or fried snack food consisting of a filling covered with dough
• Knoephla  – Dumpling often used in soup
• Kopytka  – Potato dumpling in Polish, Belarusian, and Lithuanian cuisines
• Kozhukkattai  – Dumpling made from rice flourPages displaying short descriptions of redirect targets
• Kreplach  – Traditional Jewish dumplings
• Kroppkaka  – Swedish potato dumpling
• Kueh tutu  – Singaporean steamed rice flour sweet snackPages displaying short descriptions of redirect targets
• Kuih kochi  – Malaysian & Indonesian traditional dessertPages displaying short descriptions of redirect targets
• Kundumy  – Type of dumplings in Balto-Slavic cuisinesPages displaying short descriptions of redirect targets
• 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

• Leberknödel  – Liver dumpling
• Lilva Kachori
• Lo mai gai  – Cantonese leaf-wrapped dim sumPages displaying wikidata descriptions as a fallback
• Lukhmi  – Type of samosa of Hyderabad, India

M

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 dumplingsPages displaying short descriptions of redirect targets
• Mandugwa  – Korean sweet dumplingPages displaying short descriptions of redirect targets
• Manti  – Type of dumpling popular in Central and West AsiaPages displaying short descriptions of redirect targets
• 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 cuisinePages displaying short descriptions of redirect targets
• Mont phet htok  – Pyramid rice dumpling

N

• Nagasari  – Indonesian steamed cake

O

• Orama  – Central Asian steamed piePages displaying short descriptions of redirect targets

P

Palt is a traditional Swedish meat-filled dumpling, of which there are many different variants.

Pavese agnolotti, an Italian meat-filled pasta

Pyeonsu

• Palt  – Type of dumpling from Sweden
• Pamonha  – Traditional Brazilian food
• Pancit Molo  – Filipino pork dumpling soup
• Pantruca  – Chilean soup with home-made noodles (pantrucas)Pages displaying wikidata descriptions as a fallback
• Pasteles  – Caribbean and Latin American dish
• Pasty  – Cornish pastry filled with meat or vegetables
• Patoleo
• Pavese agnolotti  – Italian meat-filled pasta
• Pelmeni  – Russian dumplings
• Pempek  – Indonesian dish made of fish and tapioca
• Pickert  – potato dishPages displaying wikidata descriptions as a fallback
• Pierogi  – Unleavened stuffed pasta of Central and Eastern European origin
• Pitepalt  – Swedish dish
• Pitha  – Dessert from Bengal, Assam, Jharkhand and Odisha
• Pizza rolls  – Food productPages displaying short descriptions of redirect targets
• Plum dumplings  – Plum-filled potato dumplingsPages displaying short descriptions of redirect targets
• Pop Tart  – Brand of toaster pastriesPages displaying short descriptions of redirect targets
• Pot Stickers  – Chinese dumplingsPages displaying short descriptions of redirect targets
• Poutine râpée  – Traditional Acadian dumpling dish
• Pupusas  – Salvadoran and Honduran dishPages displaying short descriptions of redirect targets
• Pundi
• Pyeonsu  – Korean dumpling

Q

A Quenelle with nantua sauce

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

R

• Raspeball  – Potato dumpling
• Ravioli  – Type of filled pasta
• Rissole  – European dish of meat covered in pastry
• Rivels

S

A Scotch egg sliced in half

Shengjian mantou

• Samosa  – Fried or baked pastry with a savoury filling
• Schupfnudel  – Central European dumpling
• Scotch egg  – Boiled egg wrapped in sausage meat
• Scovardă  – Romanian pastry
• Sealed crustless sandwich  – Mass produced sandwich foodstuff
• Shengjian mantou  – A type of small, pan-fried baozi (steamed buns) which is a specialty of ShanghaiPages displaying wikidata descriptions as a fallback
• Shishbarak  – Central Asian dumpling dishPages displaying wikidata descriptions as a fallback
• Shlishkes
• Shumai  – Type of traditional Chinese dumpling
• Siomay  – Indonesian steamed fish dumpling
• Silesian dumplings  – Traditional Silesian potato dumplings
• Siopao  – Philippine steamed bun
• Strapačky  – Dish of dumplings with sauerkraut or cheese
• Suanla chaoshou  – Spicy sauce over steamed, meat-filled dumplingsPages displaying short descriptions of redirect targets
• Szilvásgombóc  – Plum-filled potato dumplingsPages displaying short descriptions of redirect targets

T

Ukrainian varenyky filled with sour cherries as a dessert

A Cantonese-style shrimp wonton

• Takoyaki  – Japanese appetizer
• Tamale  – Traditional Mesoamerican dish
• Tamalito
• Tang bao  – Large soup-filled variety of steamed bunsPages displaying short descriptions of redirect targets
• Tangyuan  – Traditional Chinese dessert
• Taquito  – Mexican dish
• Taro dumpling
• Tortellini  – Pasta stuffed with filling
• Tortelloni  – Type of pasta

U

Uszka

• Uszka  – Small dumplings traditional in Poland and Ukraine

V

• Varenyky  – Unleavened stuffed pasta of Central and Eastern European originPages displaying short descriptions of redirect targets

W

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

X

• Xiaolongbao  – Type of Chinese steamed bun

Y

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

• Yanpi  – Type of Chinese wonton skin
• Yau gok  – Cantonese style dumplings
• Yen Wan
• Yomari  – Nepali sweet dumpling

Z

• Zhaliang  – Cantonese dish
• Zillertaler Krapfen
• Zongzi  – Traditional Chinese food

See also

• List of rolled foods

References

1. Gallani, Barbara (2015). Dumplings : a global history. London, UK. ISBN   978-1-78023-433-5. OCLC   906746909.
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

• Nguyen, Andrea (2011). Asian Dumplings. Random House LLC. ISBN   1607740923
• Robbins, Maria Polushkin; Polushkin, Maria (1977). The Dumpling Cookbook. Workman Publishing Company. ISBN   0911104852
• Hornsby, Dennis (2020). The Complete Dumpling Recipe Guide. Dinner By Dennis.

External links

• Media related to Dumplings at Wikimedia Commons