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<span id="openzim-page-title" class="mw-page-title-main"><span class="mw-page-title-main">Dumpling</span></span>

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</style><div role="note" class="hatnote navigation-not-searchable">For other uses, see <a href="Dumpling_(disambiguation)" class="mw-disambig" title="Dumpling (disambiguation)">Dumpling (disambiguation)</a>.</div>

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</style><table class="infobox hrecipe adr"><caption class="infobox-title fn"><span>Dumplings</span></caption><tbody><tr><td colspan="2" class="infobox-image"><style data-mw-deduplicate="TemplateStyles:r1273380762/mw-parser-output/.tmulti">

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</style><div class="thumb tmulti tnone center"><div class="multiimageinner" style="width:292px;max-width:292px;border:none"><div class="trow"><div class="tsingle" style="width:128px;max-width:128px"><div style="height:94px;overflow:hidden"><span typeof="mw:File"></span></div></div><div class="tsingle" style="width:160px;max-width:160px"><div style="height:94px;overflow:hidden"><span typeof="mw:File"></span></div></div></div><div class="trow"><div class="tsingle" style="width:127px;max-width:127px"><div style="height:92px;overflow:hidden"><span typeof="mw:File"></span></div></div><div class="tsingle" style="width:161px;max-width:161px"><div style="height:92px;overflow:hidden"><span typeof="mw:File"></span></div></div></div><div class="trow"><div class="tsingle" style="width:162px;max-width:162px"><div style="height:122px;overflow:hidden"><span typeof="mw:File"></span></div></div><div class="tsingle" style="width:126px;max-width:126px"><div style="height:122px;overflow:hidden"><span typeof="mw:File"></span></div></div></div></div></div><div class="infobox-caption" style="padding-bottom:0.25em;border-bottom:1px solid #aaa;">Varieties of dumplings from around the world (left to right, top to bottom): Chinese <a href="Wonton" title="Wonton">wonton</a>; Turkish <a href="Manti_(food)" title="Manti (food)">manti</a>; Slavic <a href="Pierogi" title="Pierogi">pierogi</a>; Georgian <a href="Khinkali" title="Khinkali">khinkali</a>; South Indian <a href="Kozhukkatta" title="Kozhukkatta">kozhukkatta</a>; West African <a href="Kenkey" title="Kenkey">kenkey</a></div></td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Main ingredients</th><td class="infobox-data ingredient"><a href="Flour" title="Flour">Flour</a>, <a href="Potato" title="Potato">potatoes</a>, <a href="Bread" title="Bread">bread</a> or <a href="Rice" title="Rice">rice</a></td></tr><tr><td colspan="2" class="infobox-below" style="border-top:1px solid #aaa;padding-top:0.25em;"><style data-mw-deduplicate="TemplateStyles:r1126788409">

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</style><div class="plainlist"><ul><li><span class="noviewer" typeof="mw:File"></span> <a href="https://en.wikibooks.org/wiki/Cookbook:Dumpling" class="extiw external" title="b:Cookbook:Dumpling">Cookbook: Dumplings</a></li><li> <span class="noviewer" typeof="mw:File"></span> <a href="https://commons.wikimedia.org/wiki/Category:Dumplings" class="extiw external" title="commons:Category:Dumplings">Media: Dumplings</a></li></ul></div></td></tr></tbody></table>

<p><b>Dumplings</b> are a broad class of dishes that consist of pieces of cooked <a href="Dough" title="Dough">dough</a> (made from a variety of <a href="Starch" title="Starch">starchy</a> sources), often wrapped around a filling. The dough can be based on <a href="Bread" title="Bread">bread</a>, wheat or other <a href="Flour" title="Flour">flours</a>, or <a href="Potato" title="Potato">potatoes</a>, and it may be filled with <a href="Meat" title="Meat">meat</a>, <a href="Fish_as_food" title="Fish as food">fish</a>, <a href="Tofu" title="Tofu">tofu</a>, <a href="Cheese" title="Cheese">cheese</a>, <a href="Vegetable" title="Vegetable">vegetables</a>, or a combination. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines.<sup id="cite_ref-:1_1-0" class="reference"><a href="#cite_note-:1-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-:2_2-0" class="reference"><a href="#cite_note-:2-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-3" class="reference"><a href="#cite_note-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup>

</p><p>One of the earliest mentions of dumplings comes from the Chinese scholar Shu Xi who mentions them in a poem 1,700 years ago. In addition, archaeologically preserved dumplings have been found in <a href="Turpan" title="Turpan">Turfan</a>, <a href="Xinjiang" title="Xinjiang">Xinjiang</a>, <a href="China" title="China">China</a> dating back over 1,000 years.<sup id="cite_ref-4" class="reference"><a href="#cite_note-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup>

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<div class="mw-heading mw-heading2"><h2 id="Definition">Definition</h2></div>

<p>The precise definition of a dumpling is controversial, varying across individuals and cultures.<sup id="cite_ref-:1_1-1" class="reference"><a href="#cite_note-:1-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-:2_2-1" class="reference"><a href="#cite_note-:2-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> The term emerged in English by the 17th century, where it referred to a small lump of dough cooked by simmering or steaming.<sup id="cite_ref-:3_5-0" class="reference"><a href="#cite_note-:3-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-:2_2-2" class="reference"><a href="#cite_note-:2-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> The definition has since grown to include filled dumplings, where the dough encloses a sweet or savory filling.<sup id="cite_ref-6" class="reference"><a href="#cite_note-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-:3_5-1" class="reference"><a href="#cite_note-:3-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-:2_2-3" class="reference"><a href="#cite_note-:2-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> Dumplings can be cooked in a variety of ways, including <a href="Boiling" title="Boiling">boiling</a>, <a href="Simmering" title="Simmering">simmering</a>, and <a href="Steaming" title="Steaming">steaming</a>, and occasionally <a href="Baking" title="Baking">baking</a> or <a href="Frying" title="Frying">frying</a>; however, some definitions rule out baking and frying in order to exclude items like <a href="Fritter" title="Fritter">fritters</a> and other <a href="Pastry" title="Pastry">pastries</a> that are generally not regarded as dumplings by most individuals.<sup id="cite_ref-:1_1-2" class="reference"><a href="#cite_note-:1-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup>

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<div class="mw-heading mw-heading2"><h2 id="African">African</h2></div>

<p><a href="Banku_(dish)" title="Banku (dish)">Banku</a> and <a href="Kenkey" title="Kenkey">kenkey</a> are West African preparations defined as dumplings in that they are steamed starchy balls of dough. Both are formed from <a href="Fermented" class="mw-redirect" title="Fermented">fermented</a> <a href="Cornmeal" title="Cornmeal">cornmeal</a>. Banku is boiled and requires continuous kneading, while kenkey is partly boiled then finished by steaming in corn or <a href="Banana" title="Banana">banana</a> leaves.<sup id="cite_ref-8" class="reference"><a href="#cite_note-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup>

</p><p><a href="Tihlo" title="Tihlo">Tihlo</a>, prepared from roasted <a href="Barley" title="Barley">barley</a> flour, originated in the <a href="Tigray_Region" title="Tigray Region">Tigray Region</a> of <a href="Ethiopia" title="Ethiopia">Ethiopia</a> and is now very popular in <a href="Amhara_Region" title="Amhara Region">Amhara</a> as well and spreading further south.<sup id="cite_ref-9" class="reference"><a href="#cite_note-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup>

</p><p><a href="Souskluitjies" class="mw-redirect" title="Souskluitjies">Souskluitjies</a>, <a href="Melkkos" class="mw-redirect" title="Melkkos">melkkos</a>, and <a href="Dombolo" title="Dombolo">dombolo</a> are dumplings found in <a href="South_Africa" title="South Africa">South Africa</a>. <i>Souskluitjies</i> are a steamed sweet dumpling, sometimes made with plain flour and sometimes with the addition of dried fruits or other flavors. They are often served with a syrup flavored with <a href="Cinnamon" title="Cinnamon">cinnamon</a> or a <a href="Custard" title="Custard">custard</a> sauce.<sup id="cite_ref-10" class="reference"><a href="#cite_note-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-11" class="reference"><a href="#cite_note-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> Melkkos are formed by putting <a href="Milk" title="Milk">milk</a>, one teaspoon at a time, into a dry flour mixture. The flour clings to the milk and forms dumplings, which are then boiled in a mixture of milk and <a href="Butter" title="Butter">butter</a>. They are served hot and sprinkled with cinnamon sugar.<sup id="cite_ref-12" class="reference"><a href="#cite_note-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> <i>Dombolo</i>, also called <i>ujeqe</i> or steam bread, is made from steamed dough and is often consumed with different kinds of side dishes such as chicken stew, beef stew, <a href="Oxtail" title="Oxtail">oxtail</a> stew, lamb stew, or <a href="Tripe" title="Tripe">tripe</a>.

</p><p><a href="Kaimati" class="mw-redirect" title="Kaimati">Kaimati</a> and <a href="Matobosha" class="mw-redirect" title="Matobosha">matobosha</a> are dumplings found in <a href="Kenya" title="Kenya">Kenya</a> which are mostly consumed as part of breakfast. They are also commonly served at parties and in fast-food kiosks.

</p>

<div class="mw-heading mw-heading2"><h2 id="Caribbean_and_Latin_America">Caribbean and Latin America</h2></div>

<p><a href="Empanadas" class="mw-redirect" title="Empanadas">Empanadas</a>, whose stuffing, manufacture and types are numerous and varied, differ from traditional dumplings in that they are deep fried, steamed, or baked, and excess dough is not cut off.

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<div class="mw-heading mw-heading3"><h3 id="Bajan">Bajan</h3></div>

<p>In <a href="Barbados" title="Barbados">Barbados</a>, dumplings differ from those in other <a href="Caribbean" title="Caribbean">Caribbean</a> islands in that they are slightly sweetened. The dumplings may either be of the flour or cornmeal variety. The dough is flavoured with spices, cinnamon and <a href="Nutmeg" title="Nutmeg">nutmeg</a>. Dumplings are often boiled in Bajan soup. When found in stew-like dishes, the dumplings are steamed along with <a href="Ground_provisions" title="Ground provisions">ground provision</a>, salted meat, <a href="Cooking_banana" title="Cooking banana">plantain</a> and other ingredients, and then served with <a href="Gravy" title="Gravy">gravy</a>.

</p>

<div class="mw-heading mw-heading3"><h3 id="Brazilian">Brazilian</h3></div>

<p>In <a href="Brazil" title="Brazil">Brazil</a>, there are a variety of dumplings. <a href="Pastel_(food)" title="Pastel (food)">Pastéis</a> are made of a thin dough that can be stuffed with a variety of fillings, such as condimented ground beef, chicken, shrimp, mixed vegetables, cheese, or even sweets, and they are typically fried or baked. Empada is made of muffin-shaped dough stuffed primarily with chicken, cheese or seafood. <a href="Coxinha" title="Coxinha">Coxinhas</a> are prepared from a thick dough stuffed with chicken (akin to a chicken <a href="Corn_dog" title="Corn dog">corn dog</a>). Bolinhas, which literally translates to 'little balls', can have meat (<span title="Portuguese-language text"><i lang="pt">bolinhas de carne</i></span>) or cheese (<span title="Portuguese-language text"><i lang="pt">bolinhas de queijo</i></span>) inside.

</p><p>All of these dumplings can vary from their original forms with optional additions like olives, onions, or spices. They are commonly served at parties. In some parts of Brazil like Rio, dumplings can be found in fast-food kiosks ('open restaurants'), in the city, or in parks.

</p>

<div class="mw-heading mw-heading3"><h3 id="Caribbean">Caribbean</h3></div>

<p>Dumplings are made from a simple dough consisting of all-purpose flour, water, and salt. The shaped dumplings are either fried in a pan until golden brown or boiled in a soup. The fried version is usually served as an accompaniment to breakfast codfish.

</p>

<div class="mw-heading mw-heading3"><h3 id="Chilean">Chilean</h3></div>

<p>In <a href="Chile" title="Chile">Chile</a>, <a href="Pantruca" title="Pantruca">pantrucas</a> are a type of flat, elongated irregular dumpling flavoured with fresh <a href="Parsley" title="Parsley">parsley</a> and served in soup. In Chiloé, a Chilean southern archipelago where potatoes are native, several traditional dumplings are potato-based, including <i>chapalele</i>, <i>milcao</i>, <i>chuchoca</i>, <i>chuhuañe</i>, and <i>vaeme</i>. Their dough can also include wheat flour or lard in varying proportions. They can be flat and round, filled with greaves and fried (<i>milcao</i>); flat and boiled (<i>chapaleles</i>, <i>milcaos</i>); or shaped into a roll and roasted on a stick (<i><a href="Chochoca" title="Chochoca">chochoca</a></i>). They may be served with honey as a dessert.

</p><p><i>Papas rellenas</i> are made of a potato- and flour-based dough surrounding a seasoned meat filling.

</p>

<div class="mw-heading mw-heading3"><h3 id="Dominican_Republic">Dominican Republic</h3></div>

<p><a href="Dominican_Republic" title="Dominican Republic">Dominican</a> domplines arrived with <a href="Cocolo" title="Cocolo">cocolos</a>. They came from the <a href="British_Caribbean" class="mw-redirect" title="British Caribbean">British Caribbean</a> to work in the sugar industry and mainly settled in and around <a href="San_Pedro_de_Macor%C3%ADs" title="San Pedro de Macorís">San Pedro de Macorís</a>. They are made with flour and water, rolled into spinners and boiled into soups or salted water and eaten with stews or simply with butter.

</p>

<div class="mw-heading mw-heading3"><h3 id="Haitian">Haitian</h3></div>

<p>In <a href="Haiti" title="Haiti">Haiti</a>, <i>doumbrey</i> are elongated flour dumplings. They are made with flour and water, rolled, and boiled in water before being added to soups and stews.

</p>

<div class="mw-heading mw-heading3"><h3 id="Jamaican">Jamaican</h3></div>

<p>Dumplings come in three forms in <a href="Jamaica" title="Jamaica">Jamaica</a>: fried, boiled, and roasted. All are made with flour, and those made with white flour dumplings are often mixed with a bit of cornmeal. These foods are often served with a variety of dishes like <a href="Ackee_and_saltfish" title="Ackee and saltfish">ackee and saltfish</a>, <a href="Kidney_(food)" title="Kidney (food)">kidneys</a>, <a href="Liver_(food)" title="Liver (food)">liver</a>, salt mackerel, etc., and often taste better when refried. A refried dumpling is an already-boiled dumpling left over from previous cooking that is then fried to give it a slightly crispy outer layer and a tender middle. A purely fried white flour dumpling (also known as a "Johnny Cake") is golden brown and looks similar to a <a href="Bu%C3%B1uelo" title="Buñuelo">buñuelo</a>; these can often substitute for boiled dumplings, but they are mostly consumed as part of <a href="Breakfast" title="Breakfast">breakfast</a>. Fried dumplings can be made with or without sugar. One popular variation is the <a href="Festival_(dumpling)" class="mw-redirect" title="Festival (dumpling)">Jamaican festival</a>, a cylindrical fried dumpling made with flour, sugar, cornmeal, and baking powder. These slightly sweet dumplings are served with all types of traditional Jamaican home food, particularly as a complement to the sweet-and-sour <a href="Escovitch" class="mw-redirect" title="Escovitch">escovitch</a> fish, as well as <a href="Street_food" title="Street food">street food</a>.

</p>

<div class="mw-heading mw-heading3"><h3 id="Peruvian">Peruvian</h3></div>

<p><i>Papas rellenas</i>, or stuffed potatoes, consist of a handful of mashed potatoes flattened in the palm of the hand and stuffed with a savory combination of ingredients. The stuffing usually consists of sautéed meat (such as beef, pork, or chicken), onions, and garlic. They are all seasoned with cumin, aji sauce, raisins, peanuts, olives, and sliced or chopped <a href="Boiled_egg" title="Boiled egg">hard-boiled eggs</a>. After stuffing, a ball is formed, rolled in flour, and <a href="Deep_frying" title="Deep frying">deep-fried</a> in hot oil. The stuffed potatoes are usually accompanied by a sauce consisting of sliced onions, lime juice, <a href="Olive_oil" title="Olive oil">olive oil</a>, salt, pepper, and slices of fresh peppers. The same dish may also be made with <a href="Seafood" title="Seafood">seafood</a>. In some countries, <a href="Cassava" title="Cassava">yuca purée</a> is used as the starch component.

</p>

<div class="mw-heading mw-heading3"><h3 id="Puerto_Rican">Puerto Rican</h3></div>

<p>In <a href="Puerto_Rico" title="Puerto Rico">Puerto Rico</a>, dumplings are made of grated tubers such as <a href="Cassava" title="Cassava">yuca</a>, <a href="Sweet_potato" title="Sweet potato">sweet potato</a> and <a href="Eddoe" title="Eddoe">malanga</a> or <a href="Cornmeal" title="Cornmeal">cornmeal</a>, <a href="Breadfruit" title="Breadfruit">breadfruit</a>, <a href="Squash_(plant)" class="mw-redirect" title="Squash (plant)">squash</a>, unripe bananas, or plantains mixed with flour, water, milk or coconut milk, garlic, salt, <a href="Annatto" title="Annatto">annatto</a> and parsley. These dumplings are a traditional part of Puerto Rican-style <a href="Pigeon_pea" title="Pigeon pea">pigeon pea</a> soup called <a href="Asopao" title="Asopao">asopao</a>. The dough is kneaded into a bowl or on a table until smooth and pliable, it is then covered and placed aside up to an hour or over night. The dumplings are then formed into small balls and dropped into boiling water or then can be fried before placing them into the soup.

</p><p><a href="Alcapurria" title="Alcapurria">Alcapurria</a> is a popular fried street dumpling that resembles <a href="Kibbeh" title="Kibbeh">kibbeh</a>. The dough is made from yautía, green banana, and lard and stuffed with meat.

</p><p>The <a href="Pasteles" title="Pasteles">pastel</a>, a dumpling made from a <i><a href="Masa" title="Masa">masa</a></i> of grated root vegetables, squash, plantains, and unripe bananas, is greatly beloved, especially around <a href="Christmas" title="Christmas">Christmas</a>. The Puerto Rican variety has a tender, slightly wet consistency. The masa dough is mixed with milk and annatto mixed in oil or lard, then stuffed with stewed pork, <a href="Chick_peas" class="mw-redirect" title="Chick peas">chick peas</a>, olives, <a href="Capers" class="mw-redirect" title="Capers">capers</a> or even raisins. The dumplings are then wrapped in a fragrant banana leaf, tied, and then boiled or steamed. The origin of <i>pasteles</i> leads back to Natives on the island of <a href="Puerto_Rico" title="Puerto Rico">Borikén</a>. Pasteles are popular in the <a href="Dominican_Republic" title="Dominican Republic">Dominican Republic</a>, <a href="Hawaii" title="Hawaii">Hawaii</a>, <a href="Trinidad" title="Trinidad">Trinidad</a> and lately seen in <a href="Cuba" title="Cuba">Cuban</a> cuisine.

</p>

<div class="mw-heading mw-heading3"><h3 id="Salvadoran">Salvadoran</h3></div>

<p><a href="Pupusas" class="mw-redirect" title="Pupusas">Pupusas</a>, a thick griddle cake or flatbread from <a href="El_Salvador" title="El Salvador">El Salvador</a> and <a href="Honduras" title="Honduras">Honduras</a>, are made with cornmeal or rice flour, similar to the Venezuelan and <a href="Colombia" title="Colombia">Colombian</a> <a href="Arepa" title="Arepa">arepa</a>. They are usually stuffed with one or more ingredients, which may include cheese (such as quesillo or cheese with loroco buds), chicharrón, squash, or refried beans. They are typically accompanied by curtido (a spicy fermented cabbage slaw) and tomato <a href="Salsa_(Mexican_cuisine)" class="mw-redirect" title="Salsa (Mexican cuisine)">salsa</a>, and are traditionally eaten by hand.

</p>

<div class="mw-heading mw-heading3"><h3 id="Venezuela">Venezuela</h3></div>

<p>In the city of <a href="El_Callao_(Venezuela)" class="mw-redirect" title="El Callao (Venezuela)">El Callao</a>, <i>domplines</i> are fried and made from <a href="Wheat" title="Wheat">wheat</a>, and usually filled with curry chicken and cheese.<sup id="cite_ref-13" class="reference"><a href="#cite_note-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> There are usually present in the carnivals of <a href="Calypso_de_El_Callao" title="Calypso de El Callao">Calypso de El Callao</a>.

</p>

<div class="mw-heading mw-heading2"><h2 id="Central_Asian">Central Asian</h2></div>

<p><a href="Manti_(dumpling)" class="mw-redirect" title="Manti (dumpling)">Manti</a> (also <i>manty</i> or <i>mantu</i>) is a steamed dumpling in <a href="Central_Asian_cuisine" title="Central Asian cuisine">Central Asian</a> and <a href="Chinese_Islamic_cuisine" title="Chinese Islamic cuisine">Chinese Islamic cuisine</a>. It contains a mixture of ground lamb (or beef) spiced with black pepper, enclosed in a dough wrapper. Manti are cooked in a multi-level steamer (<i>mantovarka</i>) and served topped with butter, yogurt, sour cream, or onion sauce. These dumplings are popular throughout Central Asia, including in <a href="Afghan_cuisine" title="Afghan cuisine">Afghanistan</a>, <a href="Kazakh_cuisine" title="Kazakh cuisine">Kazakhstan</a>, <a href="Kyrgyz_cuisine" title="Kyrgyz cuisine">Kyrgyzstan</a>, <a href="Pashtun_cuisine" title="Pashtun cuisine">Pakistan</a>, <a href="Tajik_cuisine" title="Tajik cuisine">Tajikistan</a>, <a href="Uzbek_cuisine" title="Uzbek cuisine">Uzbekistan</a>, the <a href="Xinjiang_cuisine" class="mw-redirect" title="Xinjiang cuisine">Xinjiang</a> region in China and the <a href="Caucasus" title="Caucasus">Caucasus</a>.

</p><p><a href="Chuchvara" class="mw-redirect" title="Chuchvara">Chuchvara</a> is a very small boiled dumpling typical of Uzbek and Tajik cuisine. Made of unleavened dough squares filled with meat, it is similar to the Russian pelmeni and the Chinese wonton, but in observance of the Islamic dietary rules, the meat filling is without pork. Chuchvara can be served in a clear soup or on their own, with vinegar or sauce based on finely chopped greens, tomatoes and hot peppers. Another popular way of serving chuchvara is topped with <a href="Suzma" class="mw-redirect" title="Suzma">suzma</a> (strained <a href="Qatiq" title="Qatiq">qatiq</a>) or with <a href="Smetana_(dairy_product)" title="Smetana (dairy product)">smetana</a> (sour cream), Russian-style.

</p>

<div class="mw-heading mw-heading2"><h2 id="East_Asian">East Asian</h2></div>

<div class="mw-heading mw-heading3"><h3 id="Chinese">Chinese</h3></div>

<p>China boasts a wide variety of dishes that can be categorized as "dumplings," but there is no single term in Chinese that unifies all these different types. What are commonly referred to as "dumplings" in English—such as jiǎozi, wonton, and various steamed dumplings—are viewed as distinct dishes within Chinese culinary tradition.

</p>

<div class="mw-heading mw-heading4"><h4 id="Jiaozi">Jiaozi</h4></div>

<p>The <i><a href="Jiaozi" title="Jiaozi">jiǎozi</a></i> (<span class="ext-phonos"><span data-nosnippet="" id="ooui-php-1" class="noexcerpt ext-phonos-PhonosButton oo-ui-widget oo-ui-widget-enabled oo-ui-buttonElement oo-ui-buttonElement-frameless oo-ui-iconElement oo-ui-labelElement oo-ui-buttonWidget" data-ooui="{"_":"mw.Phonos.PhonosButton","href":"\/\/upload.wikimedia.org\/wikipedia\/commons\/transcoded\/9\/98\/Zh-ji%C7%8Eozi.ogg\/Zh-ji%C7%8Eozi.ogg.mp3","rel":["nofollow"],"framed":false,"icon":"volumeUp","label":{"html":"\u9903\u5b50"},"data":{"ipa":"","text":"","lang":"en","wikibase":"","file":"Zh-ji\u01ceozi.ogg"},"classes":["noexcerpt","ext-phonos-PhonosButton"]}"><a role="button" tabindex="0" href="https://upload.wikimedia.org/wikipedia/commons/transcoded/9/98/Zh-ji%C7%8Eozi.ogg/Zh-ji%C7%8Eozi.ogg.mp3" rel="nofollow" aria-label="Play audio" title="Play audio" class="oo-ui-buttonElement-button"><span class="oo-ui-labelElement-label">餃子</span></a></span><sup class="ext-phonos-attribution noexcerpt navigation-not-searchable">ⓘ</sup></span>) is a common Chinese dumpling, generally consisting of minced meat and finely-chopped vegetables wrapped into a dough skin. The shape is likened to that of a human <a href="Ear" title="Ear">ear</a>. The skin can be either thin and elastic or thicker, and it is sometimes said that the skin of a dumpling determines its quality.<sup id="cite_ref-CCTV纪录_14-0" class="reference"><a href="#cite_note-CCTV纪录-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> Popular meat fillings include <a href="Ground_meat" title="Ground meat">ground meat</a> (usually <a href="Pork" title="Pork">pork</a>, but sometimes <a href="Beef" title="Beef">beef</a> or <a href="Chicken_as_food" title="Chicken as food">chicken</a>), <a href="Shrimp_and_prawn_as_food" title="Shrimp and prawn as food">shrimp</a>, and even <a href="Fish_as_food" title="Fish as food">fish</a>. Popular mixtures include pork with <a href="Chinese_cabbage" title="Chinese cabbage">Chinese cabbage</a>, pork with <a href="Allium_tuberosum" title="Allium tuberosum">garlic chives</a>, pork and shrimp with vegetables, pork with <a href="Scallion" title="Scallion">spring onion</a>, and garlic chives with <a href="Scrambled_eggs" title="Scrambled eggs">scrambled eggs</a>. Filling mixtures will vary depending on personal tastes, region, and season. According to region and season, ingredients can include oyster.<sup id="cite_ref-CCTV纪录_14-1" class="reference"><a href="#cite_note-CCTV纪录-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> Jiaozi are usually <a href="Boiling" title="Boiling">boiled</a>, <a href="Steaming" title="Steaming">steamed</a>, or <a href="Frying" title="Frying">fried</a>, and they continue to be a traditional dish. In Northern China, dumplings are commonly eaten with a dipping sauce of <a href="Vinegar" title="Vinegar">vinegar</a>, sometimes with <a href="Chili_oil" title="Chili oil">chilli oil</a> or paste, and occasionally with some <a href="Soy_sauce" title="Soy sauce">soy sauce</a> added in.

</p><p>According to legends, jiaozi were invented in the <a href="Eastern_Han_Dynasty" class="mw-redirect" title="Eastern Han Dynasty">Eastern Han Dynasty</a> between 150 and 219 CE by <a href="Zhang_Zhongjing" title="Zhang Zhongjing">Zhang Zhongjing</a>, who was a popular Chinese medicine practitioner. When Zhang returned to his hometown during a harsh winter, he saw many poor people suffering from frostbite in their ears due to the bad governing of the emperor. Using his knowledge of Chinese herbs and medicine, he mixed Chinese medicinal herbs that heat up bodies with lamb and chili in doughs, folded the doughs into the shape of ears, put them in boiling water, and gave them to the poor people. After eating the wrapped dough with herbs and drinking the soup, people's frostbite heals quickly.<sup id="cite_ref-15" class="reference"><a href="#cite_note-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> In memory of his help to many people, eating Jiaozi became a tradition during the winter.<sup id="cite_ref-16" class="reference"><a href="#cite_note-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-17" class="reference"><a href="#cite_note-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup> Written records show that <i>jiaozi</i> became popular during the Southern and Northern dynasties (420–589 CE) in China, and the earliest unearthed real <i>jiaozi</i> were found in <a href="Astana_Cemetery" title="Astana Cemetery">Astana Cemetery</a> dated between 499 CE and 640 CE.<sup id="cite_ref-18" class="reference"><a href="#cite_note-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-19" class="reference"><a href="#cite_note-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup>

</p><p>In ancient times, jiaozi were uncommon and treated as a luxury food; however, they are now a common food served throughout the year, especially to celebrate important festivals and dates.<sup id="cite_ref-:0_20-0" class="reference"><a href="#cite_note-:0-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup> Particularly, in Northern China, people generally eat jiaozi on the <a href="Winter_solstice" title="Winter solstice">winter solstice</a> in the hope of a warm winter. Extended family members may gather together to make jiaozi, and they are also eaten at farewells to family members or friends. On the night of Chinese New Year's Eve, jiaozi are usually served at the stroke of midnight after a big dinner.<sup id="cite_ref-:0_20-1" class="reference"><a href="#cite_note-:0-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup> This is because the term "jiaozi" sounds similar to an old Chinese saying that means "stepping into a new era", and this is applied to the New Year.<sup id="cite_ref-21" class="reference"><a href="#cite_note-21"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> Some people will place a coin or candy inside the dumpling in the hope of obtaining a fortune or having a sweet life.<sup id="cite_ref-CCTV纪录_14-2" class="reference"><a href="#cite_note-CCTV纪录-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-22" class="reference"><a href="#cite_note-22"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup> Chinese people also eat Jiaozi on the 5th day after the Chinese New Year in the lunar calendar. According to Chinese tradition, many things are forbidden during these first five days,<sup id="cite_ref-23" class="reference"><a href="#cite_note-23"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup> so people eat jiaozi on the 5th day to celebrate the end of this period.<sup id="cite_ref-24" class="reference"><a href="#cite_note-24"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup> On the first day of the hottest days of summer, jiaozi mark the beginning of the harvest, where the harvested wheat is made into foods like jiaozi to celebrate the success of future harvesting.<sup id="cite_ref-25" class="reference"><a href="#cite_note-25"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup>

</p>

<div class="mw-heading mw-heading4"><h4 id="Wonton">Wonton</h4></div>

<p>The <i><a href="Wonton" title="Wonton">wonton</a></i> (Cantonese name) or <i>húntun</i> in Mandarin (雲呑/餛飩) is another kind of dumpling, similar in shape to the Italian <a href="Tortellini" title="Tortellini">tortellino</a>. It is typically made with a meat or shrimp filling and boiled in a light <a href="Broth" title="Broth">broth</a> or <a href="Soup" title="Soup">soup</a>. Wonton skins are thinner and less elastic than those used for jiaozi.<sup id="cite_ref-26" class="reference"><a href="#cite_note-26"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup> Wontons are more popular in <a href="Southern_China" class="mw-redirect" title="Southern China">Southern China</a> (<a href="Shanghai" title="Shanghai">Shanghai</a>, <a href="Guangdong" title="Guangdong">Guangdong</a>, <a href="Hong_Kong" title="Hong Kong">Hong Kong</a> etc.), while jiaozi are more popular in <a href="Northern_China" class="mw-redirect" title="Northern China">Northern China</a>.

</p>

<div class="mw-heading mw-heading4"><h4 id="Baozi">Baozi</h4></div>

<p><a href="Baozi" title="Baozi">Baozi</a> are a range of Chinese <a href="Yeast" title="Yeast">yeast</a>-leavened filled buns. They can be either savory or sweet, depending on the filling. Famous varieties include <a href="Cha_siu_bao" title="Cha siu bao">cha siu bao</a>, <a href="Shengjian_mantou" title="Shengjian mantou">shui jian bao</a>, and many others.<sup id="cite_ref-27" class="reference"><a href="#cite_note-27"><span class="cite-bracket">[</span>27<span class="cite-bracket">]</span></a></sup> According to legend, the filled baozi was invented by Zhuge Liang, who offered them to a Chinese god for good luck in military operations.<sup id="cite_ref-28" class="reference"><a href="#cite_note-28"><span class="cite-bracket">[</span>28<span class="cite-bracket">]</span></a></sup>

</p>

<div class="mw-heading mw-heading4"><h4 id="Tangbao">Tangbao</h4></div>

<p><a href="Tangbao" title="Tangbao">Tangbao</a> are Chinese dumplings filled with soup; the most famous of these are the steamed <a href="Xiaolongbao" title="Xiaolongbao">xiaolongbao</a> (小籠包) of <a href="Jiangsu_cuisine" title="Jiangsu cuisine">Jiangsu cuisine</a>. Xiaolongbao are made of either leavened or unleavened dough, filled with minced pork or meat <a href="Aspic" title="Aspic">aspic</a> filling, and steamed to melt the gelatinous filling back into broth.<sup id="cite_ref-29" class="reference"><a href="#cite_note-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup>

</p>

<div class="mw-heading mw-heading4"><h4 id="Yuntun">Yuntun</h4></div><p>

Yuntun and wonton have different meanings and preparation methods in different regions. In Guangdong, Hong Kong and Macao, "yuntun" usually refers to noodles with thin skin and less filling, often used in soups, while in the north, "wonton" generally refers to foods with thicker skin and more filling, often presented in soups or mixed foods. There are obvious differences between the two in shape, taste and use.<sup id="cite_ref-30" class="reference"><a href="#cite_note-30"><span class="cite-bracket">[</span>30<span class="cite-bracket">]</span></a></sup></p>

<div class="mw-heading mw-heading4"><h4 id="Other_Chinese_dumplings">Other Chinese dumplings</h4></div>

<p>Chinese dumplings can also be based on glutinous rice instead of wheat. <a href="Zongzi" title="Zongzi">Zongzi</a> (粽子), are triangular or cone-shaped, and they can be filled with <a href="Red_bean_paste" title="Red bean paste">red bean paste</a>, <a href="Jujube" title="Jujube">Chinese dates</a>, or cured meat, depending on the region. Glutinous rice dumplings are traditionally eaten during the <a href="Dragon_Boat_Festival" title="Dragon Boat Festival">Dragon Boat Festival</a>. However, in China Mainland, Zongzi (粽子) are not considered a type of Jiaozi (餃子) <i>per se</i>, which is commonly translated as the word "dumpling".

</p><p><a href="Chinese_cuisine" title="Chinese cuisine">Chinese cuisine</a> also includes sweet dumplings. <a href="Tangyuan_(food)" title="Tangyuan (food)">Tangyuan</a> (湯圓) are smaller dumplings made with glutinous rice flour and filled with sweet <a href="Sesame" title="Sesame">sesame</a>, <a href="Peanut" title="Peanut">peanut</a>, or <a href="Red_bean_paste" title="Red bean paste">red bean paste</a>. Tangyuan may also be served without a filling. They are eaten on the 15th day of Chinese New Year, or the <a href="Lantern_Festival" title="Lantern Festival">Lantern Festival</a>. In Southern China, people will also eat tangyuan with an angular shape on the Winter Solstice.<sup id="cite_ref-CCTV纪录_14-3" class="reference"><a href="#cite_note-CCTV纪录-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup>

</p><p>Other kinds of dumplings include <a href="Har_gow" title="Har gow">har gow</a>, <a href="Fun_guo" title="Fun guo">fun guo</a>, <a href="Shumai" title="Shumai">siew mai</a>, <a href="Lo_mai_gai" title="Lo mai gai">lo mai gai</a>, crystal dumplings, and several varieties of <a href="Dim_sum" title="Dim sum">dim sum</a>.

</p>

<div class="mw-heading mw-heading3"><h3 id="Japanese">Japanese</h3></div>

<p><a href="Dango" title="Dango">Dango</a> (団子) is a sweet dumpling made from <a href="Rice_flour" title="Rice flour">rice flour</a>, similar to <a href="Mochi" title="Mochi">mochi</a>. It is eaten year-round, but different varieties are traditionally eaten in particular seasons. Three to four dango are often served on a skewer.

</p><p><a href="Gyoza" class="mw-redirect" title="Gyoza">Gyōza</a> (ギョーザ/餃子) is the <a href="Japan" title="Japan">Japanese</a> version of the Chinese <i><a href="Jiaozi" title="Jiaozi">jiaozi</a></i>, while <a href="Nikuman" class="mw-redirect" title="Nikuman">chukaman</a> (中華まん) is the Japanese variant of <i><a href="Baozi" title="Baozi">baozi</a></i>.

</p>

<div class="mw-heading mw-heading3"><h3 id="Korean">Korean</h3></div>

<p>Dumplings in <a href="Korean_cuisine" title="Korean cuisine">Korean</a> are generally called <i><a href="Mandu_(food)" title="Mandu (food)">mandu</a></i> (만두, 饅頭) and further divided into subtypes such as <i>gyoja</i> (variant to Chinese <a href="Jiaozi" title="Jiaozi">jiaozi</a>) and <i>hoppang</i> (variant to Chinese <a href="Baozi" title="Baozi">baozi</a>). It is thought that the route through which hoppang were introduced from China during the Goryeo Dynasty.<sup id="cite_ref-31" class="reference"><a href="#cite_note-31"><span class="cite-bracket">[</span>31<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-32" class="reference"><a href="#cite_note-32"><span class="cite-bracket">[</span>32<span class="cite-bracket">]</span></a></sup> In China, it was originally eaten by the civilians and then became popular and spread. But in the Korea, at past it was more part of <a href="Korean_royal_court_cuisine" title="Korean royal court cuisine">royal cuisine</a>. Until the early Joseon Dynasty, dumplings were classified as a luxury food and even noblemen could not eat them without permission. Dumplings, noodles, and rice cakes were prohibited except for ancestral rites and Buddhist services. The first record of dumplings in Korea are seen in the Hyowooyeoljeon (효우열전/孝友列傳) in <a href="Goryeosa" title="Goryeosa">Goryeosa</a> (고려사, 高麗史), and it is said that they were made by a naturalized <a href="Khitan_people" title="Khitan people">Khitan</a> during the reign of King <a href="Myeongjong_of_Goryeo" title="Myeongjong of Goryeo">Myeongjong</a> of <a href="Goryeo" title="Goryeo">Goryeo</a>.. When his father, became ill, the doctor said, ‘If you eat your son’s meat, you can cure your illness.’ Then, he cut off his own thigh meat, mixed it with other ingredients, made dumplings, and fed it to his father. After that his father was cured. In 1185, the king heard the story of his filial piety and ordered the ministers to discuss how to reward him. He erected Hongsalmun Gate to commend him and recorded him into historical records.<sup id="cite_ref-33" class="reference"><a href="#cite_note-33"><span class="cite-bracket">[</span>33<span class="cite-bracket">]</span></a></sup>

</p><p>They are typically filled with a mixture of ingredients, including ground <a href="Pork" title="Pork">pork</a>, <a href="Kimchi" title="Kimchi">kimchi</a>, <a href="Galbi" title="Galbi">galbi</a>, <a href="Bulgogi" title="Bulgogi">bulgogi</a>, vegetables, or <a href="Cellophane_noodles" class="mw-redirect" title="Cellophane noodles">cellophane noodles</a>, but there are many variations. Mandu can be steamed, fried, or boiled. The dumplings can also be used to make a soup called <a href="Mandu-guk" title="Mandu-guk">mandu-guk</a> (만둣국).

</p>

<div class="mw-heading mw-heading3"><h3 id="Mongolian">Mongolian</h3></div>

<p><a href="Buuz" title="Buuz">Buuz</a> (Бууз) are <a href="Mongolia" title="Mongolia">Mongolian</a> steamed dumplings derived from the Chinese <a href="Baozi" title="Baozi">baozi</a>. They are generally made of dough, minced <a href="Garlic" title="Garlic">garlic</a> and ground <a href="Beef" title="Beef">beef</a> or ground <a href="Lamb_and_mutton" title="Lamb and mutton">mutton</a>. Originally one of the main festival foods during the <a href="Tsagaan_Sar" title="Tsagaan Sar">Mongolian Lunar New Year</a>, they are now widely eaten all year. <a href="Khuushuur" title="Khuushuur">Khuushuur</a> (хуушууp) are the <a href="Deep_frying" title="Deep frying">deep-fried</a> version of buuz. They are commonly eaten during the national festival <a href="Naadam" title="Naadam">Naadam</a>. <a href="Bansh" title="Bansh">Bansh</a> are smaller version of <a href="Buuz" title="Buuz">buuz</a> and can be steamed, fried, or boiled in <a href="Milk_tea" title="Milk tea">milk tea</a> or <a href="Soup" title="Soup">soup</a>.

</p>

<div class="mw-heading mw-heading2"><h2 id="European">European</h2></div>

<div class="mw-heading mw-heading3"><h3 id="British_and_Irish">British and Irish</h3></div>

<p>Savoury dumplings made from balls of dough are part of traditional <a href="British_cuisine" title="British cuisine">British</a> and <a href="Irish_cuisine" title="Irish cuisine">Irish cuisine</a>. Traditionally dumplings are made from twice the weight of <a href="Self-raising_flour" class="mw-redirect" title="Self-raising flour">self-raising flour</a> to <a href="Tallow" title="Tallow">suet</a>, bound together by cold water to form a dough and seasoned with salt and pepper but can also be made using self-raising flour and butter. Balls of this dough are dropped into a bubbling pot of <a href="Stew" title="Stew">stew</a> or <a href="Soup" title="Soup">soup</a>, or into a <a href="Casserole" title="Casserole">casserole</a>. They sit, partly submerged in the stew, and expand as they are half-boiled half-steamed for ten minutes or so. The cooked dumplings may be airy on the inside and moist on the outside. The dough may be flavoured with <a href="Herb" title="Herb">herbs</a>, or it may have <a href="Cheese" title="Cheese">cheese</a> pressed into its centre.

</p><p>The Norfolk dumpling is not made with fat, but from flour and a <a href="Leavening_agent" title="Leavening agent">raising agent</a>.<sup id="cite_ref-34" class="reference"><a href="#cite_note-34"><span class="cite-bracket">[</span>34<span class="cite-bracket">]</span></a></sup> Cotswold dumplings call for the addition of breadcrumbs and cheese, and the balls of dough may be rolled in breadcrumbs and fried, rather than cooked in a soup or stew.<sup id="cite_ref-35" class="reference"><a href="#cite_note-35"><span class="cite-bracket">[</span>35<span class="cite-bracket">]</span></a></sup> Vegetarian dumplings can be made with vegetable suet, a type of shredded vegetable fat.

When sweetened with <a href="Dried_fruit" title="Dried fruit">dried fruit</a> and spices, dumplings can be boiled in water to make a dessert. In <a href="Scotland" title="Scotland">Scotland</a>, this is called a <i><a href="Clootie_dumpling" title="Clootie dumpling">clootie dumpling</a></i>, after the cloth.<sup id="cite_ref-36" class="reference"><a href="#cite_note-36"><span class="cite-bracket">[</span>36<span class="cite-bracket">]</span></a></sup>

</p>

<div class="mw-heading mw-heading3"><h3 id="France">France</h3></div>

<p><a href="Raviole_du_Dauphin%C3%A9" title="Raviole du Dauphiné">Raviole du Dauphiné</a> (in English, 'Dauphiné ravioli') are a type of <a href="France" title="France">French</a> dumpling. The regional specialty consists of two layers of pasta made out of tender wheat flour, eggs, and water, surrounding a filling of <a href="Comt%C3%A9_cheese" title="Comté cheese">Comté</a> or <a href="Emmental" title="Emmental">Emmental</a> cheese, cottage cheese made of cow's milk, butter and parsley. They are usually associated with the historic region of <a href="Dauphin%C3%A9" title="Dauphiné">Dauphiné</a> in South-Central France.

</p><p>Quenelles de brochet (in English, ‘Pike dumplings’ or ‘Fish Mousse Dumplings’), adapted from the German word knödel are sometimes considered another type from the Rhône-Alpes region.<sup id="cite_ref-37" class="reference"><a href="#cite_note-37"><span class="cite-bracket">[</span>37<span class="cite-bracket">]</span></a></sup> Often used in haute cuisine as a garnish,<sup id="cite_ref-38" class="reference"><a href="#cite_note-38"><span class="cite-bracket">[</span>38<span class="cite-bracket">]</span></a></sup> this spoon-shaped dish consists of a mousse-like paste made from diced pike and a mixture of milk, flour, butter, and egg that is poached and served with a creamy seafood-based sauce that refers to one of its hometowns in Nantua.

</p>

<div class="mw-heading mw-heading3"><h3 id="Central_and_East_European">Central and East European</h3></div>

<div role="note" class="hatnote navigation-not-searchable">Main article: <a href="Kartoffelkl%C3%B6sse" title="Kartoffelklösse">Kartoffelklösse</a></div><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="Pierogi" title="Pierogi">Pierogi</a></div>

<p><a href="German_cuisine" title="German cuisine">Germany</a>, <a href="Polish_cuisine" title="Polish cuisine">Poland</a>, <a href="Romanian_cuisine" title="Romanian cuisine">Romania</a>, <a href="Austrian_cuisine" title="Austrian cuisine">Austria</a>, <a href="Ukrainian_cuisine" title="Ukrainian cuisine">Ukraine</a>, the <a href="Czech_Republic" title="Czech Republic">Czech Republic</a> and <a href="Slovakia" title="Slovakia">Slovakia</a> boast a large variety of dumplings, both sweet and savoury. A dumpling is called <a href="Kl%C3%B6%C3%9Fe" class="mw-redirect" title="Klöße">Kloß</a> in northern <a href="Germany" title="Germany">Germany</a>, <a href="Kn%C3%B6del" title="Knödel">Knödel</a>, Nockerl or Knöpfle in southern Germany and <a href="Austria" title="Austria">Austria</a>, and <a href="Pierogi" title="Pierogi">pieróg</a> in <a href="Poland" title="Poland">Poland</a>. These are flour dumplings, the most common dumplings, thin or thick, made with eggs and <a href="Semolina" title="Semolina">semolina</a> flour, boiled in water. Meat dumplings (called Klopse or Klöpse in north-eastern Germany, Knöpfle and Nocken in <a href="Southern_Germany" title="Southern Germany">southern Germany</a>) contain meat or liver. Liver dumplings are frequent additions to soup. Thüringer Klöße are made from raw or boiled <a href="Potato" title="Potato">potatoes</a>, or a mixture of both, and are often filled with <a href="Crouton" title="Crouton">croutons</a>. <a href="Bread" title="Bread">Bread</a> dumplings are made with white bread and are sometimes shaped like a loaf of bread, and boiled in a <a href="Napkin" title="Napkin">napkin</a>, in which case they are known as <i>napkin dumplings</i> (Serviettenknödel). Potato dumplings, known as <i>Kartoffelklöße</i>, are common in <a href="Bavaria" title="Bavaria">Bavaria</a>, <a href="Thuringia" title="Thuringia">Thuringia</a>, and the <a href="Rhineland" title="Rhineland">Rhineland</a> areas, but they are also consumed all over the country.<sup id="cite_ref-39" class="reference"><a href="#cite_note-39"><span class="cite-bracket">[</span>39<span class="cite-bracket">]</span></a></sup> They generally consist of a combination of cooked and raw potatoes that are cooked in a salted water or pan-seared in butter. A Thuringian type of potato dumplings called <i>Thüringer Klöße</i>, is made with potatoes and bread and is a common variation of potato dumplings. <i>Kartoffelklöße</i> are often served alongside roasted and braised meats, <a href="Sauerbraten" title="Sauerbraten">sauerbraten</a> and <a href="Sauerkraut" title="Sauerkraut">sauerkraut</a>, <a href="Goulash" title="Goulash">goulash</a> and <a href="Roulade" title="Roulade"><i>rouladen</i></a>.

</p><p><a href="Maultaschen" class="mw-redirect" title="Maultaschen">Maultaschen</a> are a <a href="Swabia" title="Swabia">Swabian</a> (<a href="Baden-W%C3%BCrttemberg" title="Baden-Württemberg">Baden-Württemberg</a>) specialty food, consisting of an outer layer of pasta dough with a filling traditionally made of sausage meat, spinach, bread crumbs and onions and flavored with various spices. Similar in appearance to Italian ravioli, Maultaschen are usually larger, however, each Maultasche being about 8–12 cm (3–5 inches) across.

</p><p>The only potato dumpling museum in the world, the Thüringer Kloßmuseum, is in <a href="Heichelheim" title="Heichelheim">Heichelheim</a> near <a href="Weimar" title="Weimar">Weimar</a> in Germany.

</p>

<p><a href="Halu%C5%A1ky" title="Halušky">Halušky</a> are a traditional variety of dumplings cooked in the Central and Eastern European cuisines (<a href="Czech_cuisine" title="Czech cuisine">Czech Republic</a>, <a href="Hungarian_cuisine" title="Hungarian cuisine">Hungary</a>, <a href="Romanian_cuisine" title="Romanian cuisine">Romania</a>, <a href="Serbian_cuisine" title="Serbian cuisine">Serbia</a>, <a href="Slovak_cuisine" title="Slovak cuisine">Slovakia</a>, and <a href="Ukrainian_cuisine" title="Ukrainian cuisine">Ukraine</a>). These are small lumps cut from a thick flour and egg batter and dropped into boiling water, similar to the German <a href="Sp%C3%A4tzle" title="Spätzle">Spätzle</a>, <a href="Kn%C3%B6pfle" class="mw-redirect" title="Knöpfle">Knöpfle</a>, or <a href="Kn%C3%B6del" title="Knödel">Knödel</a>.

</p><p>In Hungary and Romania, the dumplings usually contain plums or cottage cheese and are called in Hungarian <i>szilvás gombóc</i>, Romanian <i>găluște cu prune</i>, or <i>túrógombóc (Hungarian)</i>, <i>colțunași cu brânză (Romanian)</i>, depending on the filling. Sweet dumplings are either pre-powdered, or dredged with sugar when a sweeter taste is needed. In <a href="Hungary" title="Hungary">Hungary</a>, dumplings are called <i>gombóc</i> and in Austria <i>Zwetschgenknödel</i>. Sweet varieties called <i>gombóc</i> are made with flour and potato dough, which is wrapped around whole <a href="Plum" title="Plum">plums</a> or <a href="Apricot" title="Apricot">apricots</a>, and then boiled and rolled in hot buttered bread crumbs. <a href="Shlishkes" title="Shlishkes">Shlishkes</a> or <i>krumpli nudli</i> are small boiled potato dumplings made from the same potato dough as sweet plum dumplings, also rolled in hot buttered bread crumbs.

</p><p><span title="Slovak-language text"><i lang="sk"><a href="Bryndzov%C3%A9_halu%C5%A1ky" title="Bryndzové halušky">Bryndzové halušky</a></i></span>, considered the Slovak national dish, are small potato dumplings without a filling, served with salty sheep's cheese on top. The same dumplings are also used to create a similar dish, <i><a href="Strapa%C4%8Dky" class="mw-redirect" title="Strapačky">strapačky</a></i>. Also available are their related stuffed version called <a href="Pierogi" title="Pierogi">pirohy</a>, usually filled with <a href="Bryndza" title="Bryndza">bryndza</a> (<i>bryndzové pirohy</i>), <a href="Quark_cheese" class="mw-redirect" title="Quark cheese">quark cheese</a>, potatoes, onions, cabbage, mushrooms, or meat.

</p>

<p>In <a href="Czech_cuisine" title="Czech cuisine">Czech cuisine</a>, dumplings have two main forms:

</p>

<ul><li><a href="Kn%C3%B6del" title="Knödel">Knödel</a> is called in Czech <i><a href="https://cs.wikipedia.org/wiki/knedl%C3%ADk" class="extiw external" title="cz:knedlík">knedlík</a></i> and in <a href="Slovak_cuisine" title="Slovak cuisine">Slovakia</a> <i>knedľa</i>. It can be either <i>houskový</i> (bread) or <i>bramborový</i> (potato) knödel. These dumplings are boiled in loaf shape and then cut in slices and are part of many Czech <a href="National_dish" title="National dish">national dishes</a> such as <a href="https://cs.wikipedia.org/wiki/Vep%C5%99o_knedlo_zelo" class="extiw external" title="cz:Vepřo knedlo zelo">Vepřo knedlo zelo</a> or <a href="Sv%C3%AD%C4%8Dkov%C3%A1" title="Svíčková">Svíčková na smetaně</a>.</li>

<li><i>Ovocné knedlíky</i> (ball-shaped <a href="Knedle" title="Knedle">knedle</a>) filled in with fruit: plums, strawberry, blueberry etc. Meal is completed on plate with grated <a href="Quark_(dairy_product)" title="Quark (dairy product)">quark</a>, melted butter and powder sugar.</li></ul>

<p><i><a href="Idrijski_%C5%BElikrofi" title="Idrijski žlikrofi">Idrijski žlikrofi</a></i> are <a href="Slovenia" title="Slovenia">Slovenian</a> dumplings, regionally located in the town of <a href="Idrija" title="Idrija">Idrija</a>. They are made from dough with potato filling and have a characteristic form of a hat. Žlikrofi are made by a traditional recipe from the 19th century, but the source of the recipe is unknown due to lack of historical sources. The dish may be served as a starter or a side dish to meat based dishes. Žlikrofi were the first Slovenian food to be classified as a <a href="Protected_Geographical_Status" class="mw-redirect" title="Protected Geographical Status">Traditional speciality guaranteed</a> dish.

</p>

<p><a href="Pierogi" title="Pierogi">Pierogi</a> of <a href="Poland" title="Poland">Poland</a> and <a href="Varenyky" class="mw-redirect" title="Varenyky">varenyky</a> of Ukraine are ravioli-like crescent-shaped dumplings filled with savoury or sweet filling. Varenyky are usually boiled or steamed. Pierogi are often fried after boiling.

</p><p>"Little ears", variously called <span title="Polish-language text"><i lang="pl"><a href="Uszka" title="Uszka">uszka</a></i></span> in Poland, <span title="Russian-language romanization"><i lang="ru-Latn">ushki</i></span> (ушки) in Russia, <span title="Ukrainian-language romanization"><i lang="uk-Latn">vushka</i></span> (вушка) in Ukraine, and <span title="Belarusian-language romanization"><i lang="be-Latn">vushki</i></span> (вушкі) in Belarus, are folded ring-shaped dumplings similar in shape to <a href="Tortellini" title="Tortellini">Italian tortellini</a> or <a href="Kreplach" title="Kreplach">Jewish kreplach</a>. They are stuffed with meat or mushrooms and traditionally served in <a href="Borscht" title="Borscht">borshch</a> or clear soup. In <a href="Romanian_cuisine" title="Romanian cuisine">Romania</a>, "little ears" (<a href="Romanian_language" title="Romanian language">Romanian</a>: <i lang="ro">urechiuşe</i>) are also served in dumpling soup (<i>supă de găluşte</i>)

</p>

<p><a href="Lithuanian_cuisine" title="Lithuanian cuisine">Lithuanian</a> dough dumplings are called <span title="Likila-language text"><i lang="lie"><a href="Kalduny" title="Kalduny">koldūnai</a></i></span> and <span title="Likila-language text"><i lang="lie"><a href="Vareniki" class="mw-redirect" title="Vareniki">virtiniai</a></i></span>. They are usually filled with meat or curd. One of the varieties is called <span title="Likila-language text"><i lang="lie">šaltanosiai</i></span>, "cold nosed ones", and is made with blueberry filling. There are also potato dumplings called <span title="Likila-language text"><i lang="lie"><a href="Cepelinai" title="Cepelinai">cepelinai</a></i></span> or <span title="Likila-language text"><i lang="lie">didžkukuliai</i></span>, filled with meat or curd inside, served with soured cream. A similar dish exists in Belarus that is called <span title="Belarusian-language romanization"><i lang="be-Latn">klyocki</i></span> (клёцкі).

</p><p>Russian <a href="Pelmeni" title="Pelmeni">pelmeni</a> are smaller than varenyky and made only of minced meat with addition of onions and spices. Sometimes the meat used is only beef, in other recipes is a mixture of beef with pork or mutton, while in <a href="Siberia" title="Siberia">Siberia</a> the filling often includes <a href="Venison" title="Venison">venison</a>. Pelmeni should be juicy inside. They are unrelated to the pasta with which they are sometimes compared as it is a savoury main dish. They are usually boiled in water with spices and salt, or in meat bouillon, sometimes fried before serving. They are often served with plenty of <a href="Sour_cream" title="Sour cream">sour cream</a>.

</p>

<p>An important difference between pelmeni, varenyky, and pierogi is the thickness of the dough shell — in pelmeni this is as thin as possible, and the proportion of filling to dough is usually higher.<sup id="cite_ref-40" class="reference"><a href="#cite_note-40"><span class="cite-bracket">[</span>40<span class="cite-bracket">]</span></a></sup> Pelmeni are never served with a sweet filling, which distinguishes them from varenyky and pierogi, which sometimes are. Also, the fillings in pelmeni are usually raw, while the fillings of <i>vareniki</i> and <i>pierogi</i> are typically precooked.

</p><p>The word <i>pelmeni</i> is derived from <i>pel'n'an'</i> (пельнянь) – literally "ear bread" in the Uralic <a href="Komi_language" title="Komi language">Komi</a>, <a href="Udmurt_language" title="Udmurt language">Udmurt</a> and <a href="Mansi_language" class="mw-redirect" title="Mansi language">Mansi</a> languages.<sup id="cite_ref-41" class="reference"><a href="#cite_note-41"><span class="cite-bracket">[</span>41<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-42" class="reference"><a href="#cite_note-42"><span class="cite-bracket">[</span>42<span class="cite-bracket">]</span></a></sup> It is unclear when pelmeni entered the cuisines of the <a href="Indigenous_peoples_of_Siberia" title="Indigenous peoples of Siberia">indigenous Siberian people</a> and when they first appeared in Russian cuisine. One theory suggests pelmeni, or stuffed boiled dumplings in general, originated in <a href="Siberia" title="Siberia">Siberia</a>, possibly a simplified adaptation of the Chinese <a href="Wonton" title="Wonton">Wonton</a> (in some dialect is called Bāomiàn "包面"). Pelmeni are particularly good means of quickly preserving meat during long Siberian winter, especially eliminating the need to feed livestock during the long winter months.

</p><p>The main difference between pelmeni and <a href="Momo_(dumpling)" class="mw-redirect" title="Momo (dumpling)">momo</a> is their size—a typical pelmeni is about 2 to 3 centimetres (0.79 to 1.18 in) in diameter, whereas momo are often at least twice that size.

</p><p>In <a href="Siberia" title="Siberia">Siberia</a>, especially popular with the <a href="Buryats" title="Buryats">Buryat peoples</a> are steamed dumplings called <i>pozi</i> (<a href="Buuz" title="Buuz">buuz</a> in <a href="Mongolian_language" title="Mongolian language">Mongolian</a>, from <a href="Chinese_language" title="Chinese language">Chinese</a>: <span lang="zh">包子</span>; <a href="Pinyin" title="Pinyin">pinyin</a>: <i><span lang="zh-Latn">bāozi</span></i>). They are usually made with an unleavened dough, but are often encountered leavened. The traditional filling is meat, but the kind of meat and how it is processed varies. In <a href="Mongolia" title="Mongolia">Mongolia</a>, mutton is favored, and is chopped rather than ground; pork and beef mixes are more popular in Russia.

</p><p><a href="Manti_(dumpling)" class="mw-redirect" title="Manti (dumpling)">Manti</a>, <a href="Samosa" title="Samosa">samsa</a>, <a href="Chiburekki" class="mw-redirect" title="Chiburekki">chiburekki</a>, and <a href="Belyash" class="mw-redirect" title="Belyash">belyashi</a> are all popular imported dumplings.

</p>

<div class="mw-heading mw-heading3"><h3 id="Cypriot">Cypriot</h3></div>

<p>In <a href="Cypriot_cuisine" title="Cypriot cuisine">Cypriot cuisine</a>, dumplings are called ravioli ("ραβιολες") and are pasta that contains the Cypriot cheese "halloumi" ("Χαλούμι"). They look like some types of Italian ravioli.

</p>

<div class="mw-heading mw-heading3"><h3 id="Italian">Italian</h3></div>

<p>The fifth-century Roman cookbook <i><a href="Apicius" title="Apicius">Apicius</a></i> contains a recipe for roasted <a href="Pheasant" title="Pheasant">pheasant</a> dumplings.<sup id="cite_ref-43" class="reference"><a href="#cite_note-43"><span class="cite-bracket">[</span>43<span class="cite-bracket">]</span></a></sup>

</p><p><a href="Filled_pasta" title="Filled pasta">Filled pastas</a> such as <a href="Ravioli" title="Ravioli">ravioli</a> and <a href="Tortellini" title="Tortellini">tortellini</a> fit the basic definition of a dumpling: these are pockets of pasta enclosing various fillings (cheese, mushrooms, <a href="Spinach" title="Spinach">spinach</a>, seafood, or meat). Instead of being made from a ball of dough, the dough is rolled flat, cut into a shape, filled with other ingredients, and then the dough is closed around the filling.

</p><p><a href="Seada" title="Seada">Seadas</a> is a type of savoury dessert which is a semolina dumpling filled with <a href="Pecorino_sardo" title="Pecorino sardo">Pecorino sardo</a>.

</p><p><a href="Gnocchi" title="Gnocchi">Gnocchi</a> is a different kind of Italian dumpling. The word <i>gnocchi</i> literally means "lumps", and they are rolled and shaped from a mixture of egg with potato, <a href="Semolina" title="Semolina">semolina</a>, flour, or <a href="Ricotta" title="Ricotta">ricotta cheese</a> (with or without <a href="Spinach" title="Spinach">spinach</a>). The lumps are boiled in water and served with melted butter, grated cheese, or other <a href="Pasta_sauce" class="mw-redirect" title="Pasta sauce">pasta sauces</a>. Gnocchi are frequently added to soup.

</p>

<div class="mw-heading mw-heading3"><h3 id="Maltese">Maltese</h3></div>

<p>Maltese <a href="Ravioli" title="Ravioli">ravioli</a> (<span title="Maltese-language text"><i lang="mt">ravjul</i></span>) are pockets of pasta filled with ricotta cheese or <span title="Maltese-language text"><i lang="mt"><a href="%C4%A0bejna" title="Ġbejna">ġbejniet</a></i></span>.

</p><p><span title="Maltese-language text"><i lang="mt"><a href="Pastizzi" class="mw-redirect" title="Pastizzi">Pastizzi</a></i></span> and <span title="Maltese-language text"><i lang="mt"><a href="https://en.wiktionary.org/wiki/qassata" class="extiw external" title="wikt:qassata">qassatat</a></i></span> are pockets of dough that can be filled with a variety of fillings, usually ricotta (<span title="Maltese-language text"><i lang="mt">irkotta</i></span>) or mashed peas.

</p>

<div class="mw-heading mw-heading3"><h3 id="Scandinavian">Scandinavian</h3></div>

<div class="mw-heading mw-heading4"><h4 id="Norwegian">Norwegian</h4></div>

<p>In <a href="Norwegian_cuisine" title="Norwegian cuisine">Norwegian cuisine</a>, dumplings have a vast variety of names, as the dialects differ substantially. Names include <i>potetball</i>, <i>klubb</i>, <i>kløbb</i>, <i>raspeball</i>, <i>komle</i>, <i>kumle</i>, <i>kompe</i>, <i>kumpe</i>, <i>kodla</i>, <i>kudle</i>, <i>klot</i>, <i>kams</i>, <i>ball</i>, <i>baill</i>, <i>komperdøse</i>, <i>kumperdøse</i>, <i>kompadøs</i>, <i>ruter</i>, <i>ruta</i>, <i>raskekako</i>, <i>risk</i>, <i>klotremat</i>, <i>krumme</i> and <i>kromme</i>. They are usually made from crushed potatoes mixed with various types of flour, often with an emphasis on barley and wheat. In some local recipes the potatoes are dehydrated, while in others there is a mixture of raw and boiled potatoes. Occasionally they are filled with salted pork. Depending on local tradition, dumplings can be sided with syrup, <a href="Lingonberry" class="mw-redirect" title="Lingonberry">lingonberry</a> jam, <a href="Rutabaga" title="Rutabaga">swede</a> and often meat if the dumplings do not have meat filling. Leftovers are often fried in butter and served with granulated sugar.

</p><p>One distinct variety particular to <a href="M%C3%B8re_og_Romsdal" title="Møre og Romsdal">Møre og Romsdal</a> is <i>blandaball</i> (lit. mixed ball), where equal parts potatoes and fish are used. The fish is commonly <a href="Pollachius_pollachius" title="Pollachius pollachius">pollack</a> or <a href="Haddock" title="Haddock">haddock</a>.

</p>

<div class="mw-heading mw-heading4"><h4 id="Swedish">Swedish</h4></div>

<p>In <a href="Swedish_cuisine" title="Swedish cuisine">Swedish cuisine</a>, potato dumplings of originally German origin<sup id="cite_ref-kokboken_44-0" class="reference"><a href="#cite_note-kokboken-44"><span class="cite-bracket">[</span>44<span class="cite-bracket">]</span></a></sup> have several regional names, mainly depending on the type of flour used. When the potato is mixed with <a href="Wheat_flour" title="Wheat flour">wheat flour</a>, which is more common in southern <a href="Sweden" title="Sweden">Sweden</a>, it is called <i><a href="Kroppkaka" title="Kroppkaka">kroppkaka</a></i>. In <a href="Blekinge" title="Blekinge">Blekinge</a><sup id="cite_ref-45" class="reference"><a href="#cite_note-45"><span class="cite-bracket">[</span>45<span class="cite-bracket">]</span></a></sup> and parts of the island of <a href="%C3%96land" title="Öland">Öland</a>, it is traditionally made from grated raw potato, which makes it <a href="Grey" title="Grey">greyish</a> in colour, while on <a href="Gotland" title="Gotland">Gotland</a> and in <a href="Sm%C3%A5land" title="Småland">Småland</a> it is predominantly made from mashed boiled potato, and is thus whiter in colour.<sup id="cite_ref-kokboken_44-1" class="reference"><a href="#cite_note-kokboken-44"><span class="cite-bracket">[</span>44<span class="cite-bracket">]</span></a></sup> The <i>kroppkaka</i> is usually filled with diced, smoked <a href="Bacon" title="Bacon">bacon</a> and chopped, raw <a href="Yellow_onion" title="Yellow onion">onion</a>, and is often spiced with <a href="Allspice" title="Allspice">allspice</a>.<sup id="cite_ref-kokboken_44-2" class="reference"><a href="#cite_note-kokboken-44"><span class="cite-bracket">[</span>44<span class="cite-bracket">]</span></a></sup>

</p>

<p>When the potato is mixed with <a href="Barley" title="Barley">barley</a> flour, which is traditional in northern Sweden, it is known as <i><a href="Palt" title="Palt">palt</a></i> in <a href="Lapland_(Sweden)" title="Lapland (Sweden)">Lapland</a>, <a href="V%C3%A4sterbotten" title="Västerbotten">Västerbotten</a> and <a href="Norrbotten" title="Norrbotten">Norrbotten</a>,<sup id="cite_ref-kokboken_44-3" class="reference"><a href="#cite_note-kokboken-44"><span class="cite-bracket">[</span>44<span class="cite-bracket">]</span></a></sup> and as <i>kams</i> in <a href="J%C3%A4mtland" title="Jämtland">Jämtland</a>, <a href="%C3%85ngermanland" title="Ångermanland">Ångermanland</a> and <a href="Medelpad" title="Medelpad">Medelpad</a>.<sup id="cite_ref-kokboken_44-4" class="reference"><a href="#cite_note-kokboken-44"><span class="cite-bracket">[</span>44<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Smaka_46-0" class="reference"><a href="#cite_note-Smaka-46"><span class="cite-bracket">[</span>46<span class="cite-bracket">]</span></a></sup> Originally, <i>palt</i> was eaten all over Sweden and was made from barley or rye flour alone, but during the 19th century, when potato was added and wheat became more common and inexpensive, the northern recipes retained the original name, while <i>kroppkaka</i>, which had always been the name used on Öland for the flour dumpling, became the name for the variant in southern Sweden.<sup id="cite_ref-SmakaKropp_47-0" class="reference"><a href="#cite_note-SmakaKropp-47"><span class="cite-bracket">[</span>47<span class="cite-bracket">]</span></a></sup>

</p><p><i>Palt</i> and <i>kams</i> is usually filled with diced, unsmoked bacon. However, sometimes fried bacon is served on the side of unfilled <i>palt</i> or <i>kams</i>, which then is known as <span title="Swedish-language text"><i lang="sv">flatpalt</i></span> or <span title="Swedish-language text"><i lang="sv">flatkams</i></span>, as the lack of filling makes it flatter. The most well-known <i>palt</i> variant is the <a href="Pitepalt" title="Pitepalt">Pitepalt</a> from <a href="Pite%C3%A5" title="Piteå">Piteå</a>. In <a href="Dalarna" title="Dalarna">Dalarna</a>, where the dish is known as <i>klabbe</i>, it is still made without potatoes and is never filled. <i>Klabbe</i> is instead served with diced bacon on the side.<sup id="cite_ref-48" class="reference"><a href="#cite_note-48"><span class="cite-bracket">[</span>48<span class="cite-bracket">]</span></a></sup>

</p><p>A variant of <i>palt</i> is <i><a href="Blodpalt" title="Blodpalt">blodpalt</a></i>, where pig, beef or reindeer blood is mixed into the dough. Other <i>palt</i> variants are <span title="Swedish-language text"><i lang="sv">leverpalt</i></span>, with minced liver added to the dough, and <span title="Swedish-language text"><i lang="sv">njurpalt</i></span>, with diced kidney mixed into the bacon filling.<sup id="cite_ref-kokboken_44-5" class="reference"><a href="#cite_note-kokboken-44"><span class="cite-bracket">[</span>44<span class="cite-bracket">]</span></a></sup> <i>Blodpalt</i> also existed across the country originally, and has been found in <a href="Iron_Age" title="Iron Age">Iron Age</a> graves in <a href="Halland" title="Halland">Halland</a>.<sup id="cite_ref-Smaka_46-1" class="reference"><a href="#cite_note-Smaka-46"><span class="cite-bracket">[</span>46<span class="cite-bracket">]</span></a></sup>

</p><p>The filled <i>kroppkaka</i>, <i>palt</i> or <i>kams</i> ball – as well as the flatter, unfilled <span title="Swedish-language text"><i lang="sv">flatpalt</i></span>, <span title="Swedish-language text"><i lang="sv">flatkams</i></span> and <span title="Swedish-language text"><i lang="sv">klabbe</i></span> – is dropped into boiling salted water and cooked until it floats. It is traditionally served warm with melted <a href="Butter" title="Butter">butter</a> and <a href="Lingonberry_jam" title="Lingonberry jam">lingonberry jam</a>, although in some parts of southern Sweden the melted butter is replaced by <a href="Half_cream" class="mw-redirect" title="Half cream">half cream</a> (a mix of milk and cream) or a warm milk sauce, and in parts of northern Sweden the butter is replaced by a warm milk sauce spiced with <a href="Messm%C3%B6r" class="mw-redirect" title="Messmör">messmör</a>. Leftover <i>kroppkaka</i> is often served halved and fried.<sup id="cite_ref-kokboken_44-6" class="reference"><a href="#cite_note-kokboken-44"><span class="cite-bracket">[</span>44<span class="cite-bracket">]</span></a></sup>

</p><p>Unfilled flour dumplings for use in soup are called <i>klimp</i> if the flour is wheat, but <i>mjölpalt</i> if the flour is barley or rye.<sup id="cite_ref-kokboken_44-7" class="reference"><a href="#cite_note-kokboken-44"><span class="cite-bracket">[</span>44<span class="cite-bracket">]</span></a></sup>

</p>

<div class="mw-heading mw-heading2"><h2 id="Middle_Eastern">Middle Eastern</h2></div>

<div class="mw-heading mw-heading3"><h3 id="Arabic">Arabic</h3></div>

<ul><li><a href="Asida" title="Asida">Asida</a></li>

<li><a href="Qatayef" title="Qatayef">Qatayef</a></li>

<li><a href="Shishbarak" class="mw-redirect" title="Shishbarak">Shishbarak</a></li>

<li>Gabout, (<a href="Arabic_language" class="mw-redirect" title="Arabic language">Arabic</a>: <span lang="ar" dir="rtl">قبوط</span>) stuffed flour dumplings in a thick meat stew.</li></ul>

<div class="mw-heading mw-heading3"><h3 id="Caucasian">Caucasian</h3></div>

<p><i>Boraki</i> (<a href="Armenian_language" title="Armenian language">Armenian</a>: <span lang="hy">Բորակի</span>) are a kind of <a href="Armenian_cuisine" title="Armenian cuisine">Armenian</a> dumplings typically filled with spiced ground meat and onions, wrapped in thin dough, and often baked, or fried. Boraki are formed as small cylinders with an open top, the cylinders are lightly boiled in broth and then baked, or fried. Thed usually sit in an <a href="Armenian_cuisine#Herbs,_spices_and_sauces" title="Armenian cuisine">Armenian sauce</a> called <i>lecho</i>, which consists of <a href="Bell_pepper" title="Bell pepper">bell peppers</a>, <a href="Tomato" title="Tomato">tomatoes</a>, onions, garlic, oil, salt, <a href="Chili_pepper" title="Chili pepper">hot peppers</a> and sometimes <a href="Vinegar" title="Vinegar">vinegar</a>. Boraki are served garnished with <a href="Matzoon" title="Matzoon">matzoon</a> and chopped garlic.<sup id="cite_ref-49" class="reference"><a href="#cite_note-49"><span class="cite-bracket">[</span>49<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-50" class="reference"><a href="#cite_note-50"><span class="cite-bracket">[</span>50<span class="cite-bracket">]</span></a></sup>

</p><p>Meat-filled <a href="Manti_(dumpling)" class="mw-redirect" title="Manti (dumpling)">manti</a> served with <a href="Matzoon" title="Matzoon">matzoon</a>, sour cream, and broth is called <i>Mantapour</i> (<a href="Armenian_language" title="Armenian language">Armenian</a>: <span lang="hy">մանթապուր</span>). It is a popular soup in <a href="Armenia" title="Armenia">Armenia</a>.

</p><p><i><a href="Mataz" title="Mataz">Mataz</a></i> are dumplings in <a href="Circassian_cuisine" title="Circassian cuisine">Circassian</a> and some other <a href="Caucasian_cuisine" class="mw-redirect" title="Caucasian cuisine">Caucasian cuisines</a>, closely related to <a href="Manti_(dumpling)" class="mw-redirect" title="Manti (dumpling)">manti</a>. They typically consist of a spiced meat mixture, usually lamb or ground beef, with greens and onions, put in a dough wrapper, either boiled or steamed. Mushrooms, potatoes, or cheese may be used in place of meat.

</p><p><a href="Khinkali" title="Khinkali">Khinkali</a> (<a href="Georgian_language" title="Georgian language">Georgian</a>: <span title="Georgian-language text"><span lang="ka" style="font-style: normal;">ხინკალი</span></span>) are <a href="Georgian_cuisine" title="Georgian cuisine">Georgian</a> dumplings<sup id="cite_ref-51" class="reference"><a href="#cite_note-51"><span class="cite-bracket">[</span>51<span class="cite-bracket">]</span></a></sup> which originated in the mountain regions of <a href="Pshavi" title="Pshavi">Pshavi</a>, <a href="Mtiuleti" title="Mtiuleti">Mtiuleti</a>, and <a href="Khevsureti" title="Khevsureti">Khevsureti</a>.<sup id="cite_ref-52" class="reference"><a href="#cite_note-52"><span class="cite-bracket">[</span>52<span class="cite-bracket">]</span></a></sup> Varieties of khinkali spread from there across different parts of the <a href="Caucasus" title="Caucasus">Caucasus</a>,<sup id="cite_ref-53" class="reference"><a href="#cite_note-53"><span class="cite-bracket">[</span>53<span class="cite-bracket">]</span></a></sup> now the towns of <a href="Dusheti" title="Dusheti">Dusheti</a>, <a href="Pasanauri" title="Pasanauri">Pasanauri</a> and <a href="Mtskheta" title="Mtskheta">Mtskheta</a> are particularly famous for their khinkali. The fillings of khinkali vary with the area. The original recipe consists of only minced meat (lamb or beef and pork mixed), onions, <a href="Chili_pepper" title="Chili pepper">chili pepper</a>, <a href="Salt" title="Salt">salt</a> and <a href="Cumin" title="Cumin">cumin</a>. Modern recipes use herbs like <a href="Parsley" title="Parsley">parsley</a> and <a href="Coriander" title="Coriander">coriander</a>. Mushrooms, potatoes, or cheese may be used in place of meat. The khinkali is typically consumed first by sucking the juices while taking the first bite, in order to prevent the dumpling from bursting.

</p><p><i><a href="Dushbara" class="mw-redirect" title="Dushbara">Dushbara</a></i> (Azerbaijan: Düşbərə) is an <a href="Azerbaijani_cuisine" title="Azerbaijani cuisine">Azeri</a> soup with tiny lamb-filled dumplings.<sup id="cite_ref-54" class="reference"><a href="#cite_note-54"><span class="cite-bracket">[</span>54<span class="cite-bracket">]</span></a></sup>

</p>

<div class="mw-heading mw-heading3"><h3 id="Jewish">Jewish</h3></div>

<ul><li><a href="Kreplach" title="Kreplach">Kreplach</a></li>

<li><a href="Knish" title="Knish">Knish</a></li></ul>

<div class="mw-heading mw-heading3"><h3 id="Turkish">Turkish</h3></div>

<ul><li><a href="Manti_(dumpling)" class="mw-redirect" title="Manti (dumpling)">Manti</a></li></ul>

<div class="mw-heading mw-heading2"><h2 id="North_America">North America</h2></div>

<div class="mw-heading mw-heading3"><h3 id="United_States">United States</h3></div>

<p>Though they have existed around the world much longer,<sup id="cite_ref-56" class="reference"><a href="#cite_note-56"><span class="cite-bracket">[</span>56<span class="cite-bracket">]</span></a></sup> it's believed that one of the reasons dumplings were popularized in the United States was because of the rise of <a href="Urbanization_in_the_United_States" title="Urbanization in the United States">urbanization</a> during the 1800s<sup id="cite_ref-57" class="reference"><a href="#cite_note-57"><span class="cite-bracket">[</span>57<span class="cite-bracket">]</span></a></sup> that led to immigration from places like China and Germany that already had some form of the food. Cookbooks<sup id="cite_ref-58" class="reference"><a href="#cite_note-58"><span class="cite-bracket">[</span>58<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-59" class="reference"><a href="#cite_note-59"><span class="cite-bracket">[</span>59<span class="cite-bracket">]</span></a></sup> from the nineteenth century highlight the importance of factory production in foods like canned biscuits and canned broth that made it more accessible to cook drop dumplings at home. This was especially true for states like the Carolinas, where it began to supersede both regional Indigenous and African-American recipes that previously used a corn base. Precursors include savory, <a href="Cornmeal" title="Cornmeal">cornmeal</a> dumplings with <a href="Soul_food" title="Soul food">turnip greens</a> as well as Indigenous <a href="Pone_(food)" title="Pone (food)">pone</a> (in English, meaning ‘baked’) that dates back as early as the <a href="Woodland_period" title="Woodland period">Woodland Period</a> and fruit-based ‘slump’.<sup id="cite_ref-60" class="reference"><a href="#cite_note-60"><span class="cite-bracket">[</span>60<span class="cite-bracket">]</span></a></sup> Thus American dumplings can either be of the filled pastry type (which are usually baked), or they may be little pieces of dough added to a savory or sweet dish, in which case they are usually boiled.

</p><p><b>Baked Dumplings</b>

</p><p>Baked sweet dumplings are a popular dessert in American cuisine. They are made by wrapping <a href="Fruit" title="Fruit">fruit</a>, frequently a whole tart <a href="Apple" title="Apple">apple</a>, in pastry, then baking until the pastry is browned and the filling is tender. While baking, the dumplings may be surrounded by, and even basted in, a sweet <a href="Sauce" title="Sauce">sauce</a>, typically containing <a href="Brown_sugar" title="Brown sugar">brown sugar</a>, butter, and cinnamon or other spices. Baked savory dumplings, in the form of <a href="Pizza_rolls" title="Pizza rolls">pizza rolls</a>, are a popular prepared snack food.

</p><p><b>Boiled Dumplings</b>

</p><p>Boiled dumplings are made by mixing flour, fat, and baking powder with milk or water to form a dough, which may be either rolled out and cut into bite-size pieces, or simply dropped by spoonfuls into the simmering liquid of a savoury soup or stew, or, for dessert dumplings, onto simmering sweetened fruit. The dropped kind are sometimes called "doughboys". When added to chicken and vegetables in chicken broth, the starch in the dumplings serves to thicken the broth into a gravy, creating the popular comfort food <a href="Chicken_and_dumplings" title="Chicken and dumplings">chicken and dumplings</a>. Other common savoury pairings, particularly in the Midwestern and Southern US, are turkey, ham, and butterbeans. Popular sweet pairings are strawberries, apples, and blackberries. Dumplings also feature in the regional stews of the midwest and south called "burgoos." Further north, dumplings are frequently served with beef, corned-beef and duck stews, and blueberries are the favourite fruit for dessert dumplings.

</p>

<div class="mw-heading mw-heading3"><h3 id="Canada">Canada</h3></div>

<p>In <a href="Canada" title="Canada">Canada</a>, the <i><a href="Poutine_r%C3%A2p%C3%A9e" title="Poutine râpée">poutine râpée</a></i> is a type of filled dumpling made with pork mince inside a flour ball.

</p>

<div class="mw-heading mw-heading2"><h2 id="South_Asian">South Asian</h2></div>

<div class="mw-heading mw-heading3"><h3 id="Pakistani">Pakistani</h3></div>

<ul><li>Mamtu</li></ul>

<p>Popular Hunza Cuisine famous throughout the entire country. It is recently been gaining popularity after multiple Hunza restaurants/ stalls opened.

</p>

<div class="mw-heading mw-heading3"><h3 id="Indian">Indian</h3></div>

<p><a href="Indian_cuisine" title="Indian cuisine">Indian cuisine</a> features several dishes that could be characterised as dumplings:

</p>

<ul><li>Ada (<a href="Malayalam_language" class="mw-redirect" title="Malayalam language">Malayalam</a>) is a sweet South Indian dish from Kerala. Scraped coconut mixed with sugar or jaggery is enveloped between the spread rice-dough and steamed. The sweet version of kozhukattai is equally famous in Kerala.</li>

<li>Bhajia are dumplings sometimes stuffed with vegetables and fruits.</li>

<li>Fara (<a href="Hindi" title="Hindi">Hindi</a>) is famous in North <a href="India" title="India">India</a> and is very similar to dumplings. It is made of wheat flour with stuffing of lentils and similar delicacies.</li>

<li><a href="Gujia" class="mw-redirect" title="Gujia">Gujia</a> (<a href="Hindi" title="Hindi">Hindi</a>) is a sweet dumpling made with wheat flour, stuffed with khoya.</li>

<li><a href="Kachori" title="Kachori">Kachori</a> (<a href="Hindi" title="Hindi">Hindi</a>) is a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or urad dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chili powder, salt and other spices.</li>

<li>Karanji (<a href="Marathi_cuisine" class="mw-redirect" title="Marathi cuisine">Marathi</a>, <a href="Oriya_cuisine" class="mw-redirect" title="Oriya cuisine">Oriya</a>) or Kajjikayi (<a href="Kannada_language" class="mw-redirect" title="Kannada language">Kannada</a>, Telugu) or kanoli are fried sweet dumplings made of wheat flour and stuffed with dry or moist <a href="Coconut" title="Coconut">coconut</a> delicacies. They are a popular dish among <a href="Maharashtra" title="Maharashtra">Maharashtrians</a>, <a href="Oriyas" class="mw-redirect" title="Oriyas">Oriyas</a> and <a href="South_India" title="South India">South Indians</a>.</li>

<li><a href="Poornalu" title="Poornalu">Poornam Boorelu</a> are spherical dumplings filled with a stuffing of chickpea paste mixed with jaggery syrup and cardamom powder. The exterior shell consists of a batter of rice flour and ground <a href="Vigna_mungo" title="Vigna mungo">black lentils</a>. These are popular in Andhra Pradesh and Telangana.</li>

<li><a href="Kozhakkattai" class="mw-redirect" title="Kozhakkattai">Kozhakkattai</a> (Tamil) or kadabu (Kannada), is another South Indian dish that can be sweet, salty or spicy. The outer shell is always steamed sticky rice dough. In the sweet version, a form of sweet filling made with <a href="Coconut" title="Coconut">coconuts</a>, boiled <a href="Lentil" title="Lentil">lentils</a> and jaggery is used, whereas in the salty version, a mixture of steamed cracked lentils, chillies and some mild spices is used.</li>

<li>A dumpling popular in <a href="Western_India" title="Western India">Western India</a> and <a href="South_India" title="South India">South India</a> is the <a href="Modak" title="Modak">modak</a> (<a href="Marathi_cuisine" class="mw-redirect" title="Marathi cuisine">Marathi</a>, <a href="Oriya_cuisine" class="mw-redirect" title="Oriya cuisine">Oriya</a>) or <span title="Kannada-language romanization"><i lang="kn-Latn">mmdhaka</i></span> (Kannada) or <span title="Tamil-language romanization"><i lang="ta-Latn">modagam</i></span> (<a href="Tamil_cuisine" title="Tamil cuisine">Tamil</a>), <span title="Malayalam-language romanization"><i lang="ml-Latn">sugiyan</i></span> (<a href="Malayalam_language" class="mw-redirect" title="Malayalam language">Malayalam</a>) or <span title="Telugu-language romanization"><i lang="te-Latn">kudumu</i></span> (Telugu), where the filling is made of fresh coconut and jaggery or sugar while the covering is steamed rice dough. It is eaten hot with <a href="Ghee" title="Ghee">ghee</a>.</li>

<li><span title="Kannada-language romanization"><i lang="kn-Latn"><a href="Nevryo" title="Nevryo">Nevryo</a></i></span> (or <span title="Kannada-language romanization"><i lang="kn-Latn">neureo</i></span>) is a sweet dumpling made dominantly in <a href="Dakshina_Kannada" title="Dakshina Kannada">Dakshina Kannada</a> and <a href="Udupi" title="Udupi">Udupi</a> districts of <a href="Karnataka" title="Karnataka">Karnataka</a> and <a href="Goa" title="Goa">Goa</a>, just before <a href="Christmas" title="Christmas">Christmas</a>.</li>

<li>Pidi (<a href="Malayalam_language" class="mw-redirect" title="Malayalam language">Malayalam</a>) is a South Indian dish from <a href="Kerala" title="Kerala">Kerala</a> that is usually eaten with chicken <a href="Curry" title="Curry">curry</a>.</li>

<li><a href="Pitha" title="Pitha">Pitha</a> (<a href="Bihari_cuisine" title="Bihari cuisine">Bihari</a>, <a href="Oriya_cuisine" class="mw-redirect" title="Oriya cuisine">Oriya</a>, <a href="Bengali_cuisine" title="Bengali cuisine">Bengali</a>, <a href="Assamese_cuisine" title="Assamese cuisine">Assamese</a>) are stuffed savouries made either by steaming or deep frying. A wide range of pithas are available in eastern and north eastern India.</li>

<li><a href="Samosa" title="Samosa">Samosa</a> is a popular savoury snack eaten in the Indian subcontinent and <a href="Iranian_plateau" title="Iranian plateau">Iranian plateau</a>. It is a fried dumpling usually stuffed with mince, vegetables (mainly potatoes) and various other spices. Vegetarian variants of samosas, without the added mince stuffing, are also popular and are sold at most eateries or roadside stalls throughout the country.</li></ul>

<div class="mw-heading mw-heading3"><h3 id="Nepali">Nepali</h3></div>

<p>In <a href="Nepal" title="Nepal">Nepal</a>, steamed dumplings known as <a href="Momo_(food)" title="Momo (food)">momo</a> are a popular snack, often eaten as a full meal as well. They are similar to the Chinese <a href="Jiaozi" title="Jiaozi">jiaozi</a> or the Central Asian <a href="Manti_(dumpling)" class="mw-redirect" title="Manti (dumpling)">manti</a>. Whether momos originated in Tibet and spread to Nepal or vice versa is unclear, but momos were present in Nepal as early as the fourteenth century.<sup id="cite_ref-auto1_61-0" class="reference"><a href="#cite_note-auto1-61"><span class="cite-bracket">[</span>61<span class="cite-bracket">]</span></a></sup> Momos are one of the most common items on the menus of Nepali restaurants, especially in the <a href="Kathmandu_Valley" title="Kathmandu Valley">Kathmandu Valley</a>.

</p><p>Common fillings for momos are meat, vegetables, and cheese: sweet dessert momo are also made. Momo can be served fried, steamed or grilled. They are usually served with a dipping sauce, known as <a href="South_Asian_pickle" title="South Asian pickle">achar</a>, normally consisting of tomatoes and chillies as the base ingredient, from which numerous variations can be made. Soups with momo are common: both the Nepali <a href="Jhol_momo" class="mw-redirect" title="Jhol momo">jhol momo</a> and the Tibetan <a href="Mokthuk" title="Mokthuk">mokthuk</a> are examples.<sup id="cite_ref-62" class="reference"><a href="#cite_note-62"><span class="cite-bracket">[</span>62<span class="cite-bracket">]</span></a></sup>

</p>

<p><b><a href="Yomari" title="Yomari">Yomari</a></b>, also called <i>yamari</i>, is a traditional dish of the <a href="Newar" class="mw-redirect" title="Newar">Newar</a> community in <a href="Nepal" title="Nepal">Nepal</a>. It is a steamed dumpling that consists of an external covering of <a href="Rice_flour" title="Rice flour">rice flour</a><sup id="cite_ref-Goldstein_Mintz_Krondl_Mason_2015_p._634_63-0" class="reference"><a href="#cite_note-Goldstein_Mintz_Krondl_Mason_2015_p._634-63"><span class="cite-bracket">[</span>63<span class="cite-bracket">]</span></a></sup> and an inner content of sweet substances such as chaku. The delicacy plays a very important role in Newaa society, and is a key part of the festival of <a href="Yomari_punhi" class="mw-redirect" title="Yomari punhi">Yomari punhi</a>.<sup id="cite_ref-Roufs_Roufs_2014_p._237_64-0" class="reference"><a href="#cite_note-Roufs_Roufs_2014_p._237-64"><span class="cite-bracket">[</span>64<span class="cite-bracket">]</span></a></sup> According to some, the triangular shape of the yamari is a symbolic representation of one half of the <a href="Shadkona" class="mw-redirect" title="Shadkona">shadkona</a>, the symbol of <a href="Saraswati" title="Saraswati">Saraswati</a> and wisdom.<sup id="cite_ref-65" class="reference"><a href="#cite_note-65"><span class="cite-bracket">[</span>65<span class="cite-bracket">]</span></a></sup>

</p>

<div class="mw-heading mw-heading2"><h2 id="Southeast_Asian">Southeast Asian</h2></div>

<div class="mw-heading mw-heading3"><h3 id="Indonesian">Indonesian</h3></div>

<p><a href="Indonesian_cuisine" title="Indonesian cuisine">Indonesian cuisine</a> features several dishes which could be characterized as dumplings, especially under the influence of Chinese and Portuguese cuisines.

</p>

<ul><li>Jalangkote is a South Sulawesi fried pastry with an <a href="Empanada" title="Empanada">empanada</a> shape and stuffed with vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten.</li>

<li>Pastel is the most common empanada-shaped fried pastry to be found in Indonesia. The name was taken from Portuguese pastei. It is stuffed with ragout that is made from chicken, vegetables and eggs.</li>

<li>Panada is a North Sulawesi type of fried bread similar to an empanada and stuffed with spicy tuna.</li>

<li>Pangsit (<a href="Wonton" title="Wonton">wonton</a>) is another type of dumpling that may be boiled, fried, or steamed, and often is used as complement of <a href="Bakmi" title="Bakmi">bakmi</a> ayam or chicken noodle.</li>

<li><a href="Siomay" title="Siomay">Siomay</a> is an Indonesian fish dumpling served in <a href="Peanut_sauce" title="Peanut sauce">peanut sauce</a>. In a different part of <a href="Indonesia" title="Indonesia">Indonesia</a> such as in <a href="Surabaya" title="Surabaya">Surabaya</a>, siomay can mean steamed pangsit and it will be served with <a href="Bakso" title="Bakso">bakso</a>, meatballs soup.</li></ul>

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<ul><li><a href="Czech_cuisine" title="Czech cuisine">Czech cuisine</a></li>

<li><a href="Fusion_cuisine" title="Fusion cuisine">Fusion cuisine</a></li>

<li><a href="List_of_dumplings" title="List of dumplings">List of dumplings</a></li>

<li><a href="Gulab_jamun" title="Gulab jamun">Gulab jamun</a> – a sweet, similar to a dumpling but made from milk solids</li>

<li><a href="Ravioli" title="Ravioli">Ravioli</a></li></ul>

<div class="mw-heading mw-heading2"><h2 id="References">References</h2></div>

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<li id="cite_note-:0-20"><span class="mw-cite-backlink">^ <a href="#cite_ref-:0_20-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-:0_20-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><cite id="CITEREF网易2021" class="citation web cs1">网易 (10 February 2021). <a rel="nofollow" class="external text" href="https://www.163.com/dy/article/G2FOA56105425QWO.html">"大年三十吃饺子？还是大年初一吃饺子？很多人错了，答案在这里"</a>. <i>www.163.com</i>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20221003212430/https://www.163.com/dy/article/G2FOA56105425QWO.html">Archived</a> from the original on 3 October 2022<span class="reference-accessdate">. Retrieved <span class="nowrap">3 October</span> 2022</span>.</cite></span>

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<li id="cite_note-21"><span class="mw-cite-backlink"><b><a href="#cite_ref-21">^</a></b></span> <span class="reference-text"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.xinhuanet.com/fortune/2021-02/14/c_1127099532.htm">"说真的，为什么北方过节喜欢吃饺子？-新华网"</a>. <i>www.xinhuanet.com</i>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20221003212414/http://www.xinhuanet.com/fortune/2021-02/14/c_1127099532.htm">Archived</a> from the original on 3 October 2022<span class="reference-accessdate">. Retrieved <span class="nowrap">3 October</span> 2022</span>.</cite></span>

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<li id="cite_note-22"><span class="mw-cite-backlink"><b><a href="#cite_ref-22">^</a></b></span> <span class="reference-text"><cite id="CITEREFZhaoWangWang2015" class="citation book cs1">Zhao, Rongguang; Wang, Gangliu; Wang, Aimee Yiran (January 2015). <i>A History of Food Culture in China</i>. SCPG Publishing Corporation. <a href="Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1142%2Fz008">10.1142/z008</a>. <a href="ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <bdi>9781938368165</bdi>.</cite></span>

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<li id="cite_note-23"><span class="mw-cite-backlink"><b><a href="#cite_ref-23">^</a></b></span> <span class="reference-text"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://ltl-school.com/chinese-new-year/">"Chinese New Year ⭐️ Traditions, Superstitions, Vocab & Experiences"</a>. <i>LTL Language School</i>. 28 September 2022. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20221005194516/https://ltl-school.com/chinese-new-year/">Archived</a> from the original on 5 October 2022<span class="reference-accessdate">. Retrieved <span class="nowrap">5 October</span> 2022</span>.</cite></span>

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<li id="cite_note-24"><span class="mw-cite-backlink"><b><a href="#cite_ref-24">^</a></b></span> <span class="reference-text"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.chinanews.com.cn/hr/2022/02-05/9668774.shtml">"吃饺子迎财神华侨华人守传统过"破五"-中新网"</a>. <i>www.chinanews.com.cn</i>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20221003212430/https://www.chinanews.com.cn/hr/2022/02-05/9668774.shtml">Archived</a> from the original on 3 October 2022<span class="reference-accessdate">. Retrieved <span class="nowrap">3 October</span> 2022</span>.</cite></span>

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<li id="cite_note-25"><span class="mw-cite-backlink"><b><a href="#cite_ref-25">^</a></b></span> <span class="reference-text"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.agri.cn/V20/SHXX/jksp/201607/t20160718_5210139.htm">"入伏吃什么多吃饺子瓜果类食物"</a>. <i>www.agri.cn</i>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20221005142239/http://www.agri.cn/V20/SHXX/jksp/201607/t20160718_5210139.htm">Archived</a> from the original on 5 October 2022<span class="reference-accessdate">. Retrieved <span class="nowrap">5 October</span> 2022</span>.</cite></span>

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<li id="cite_note-26"><span class="mw-cite-backlink"><b><a href="#cite_ref-26">^</a></b></span> <span class="reference-text"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.tastingtable.com/1193334/the-difference-between-wontons-and-dumplings/">"The Difference Between Wontons and Dumplings"</a>. 8 February 2023.</cite></span>

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<li id="cite_note-27"><span class="mw-cite-backlink"><b><a href="#cite_ref-27">^</a></b></span> <span class="reference-text"><cite id="CITEREFLarson2016" class="citation web cs1">Larson, Sarah (19 April 2016). <a rel="nofollow" class="external text" href="https://www.escoffieronline.com/all-about-bao/">"All about bao"</a>. <i>Escoffier Online</i>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20221003212414/https://www.escoffieronline.com/all-about-bao/">Archived</a> from the original on 3 October 2022<span class="reference-accessdate">. Retrieved <span class="nowrap">3 October</span> 2022</span>.</cite></span>

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<li id="cite_note-28"><span class="mw-cite-backlink"><b><a href="#cite_ref-28">^</a></b></span> <span class="reference-text"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.zgbk.com/ecph/words?SiteID=1&Name=%E3%80%8A%E8%AF%B4%E9%83%9B%E3%80%8B&Type=bkztb&subSourceType=000004000034000002">"《说郛》 - 《中国大百科全书》第三版网络版"</a>. <i>www.zgbk.com</i>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20221003212430/https://www.zgbk.com/ecph/words?SiteID=1&Name=%E3%80%8A%E8%AF%B4%E9%83%9B%E3%80%8B&Type=bkztb&subSourceType=000004000034000002">Archived</a> from the original on 3 October 2022<span class="reference-accessdate">. Retrieved <span class="nowrap">3 October</span> 2022</span>.</cite></span>

</li>

<li id="cite_note-29"><span class="mw-cite-backlink"><b><a href="#cite_ref-29">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external free" href="https://restaurantclicks.com/types-of-chinese-dumplings/">https://restaurantclicks.com/types-of-chinese-dumplings/</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20221023220525/https://restaurantclicks.com/types-of-chinese-dumplings/">Archived</a> 23 October 2022 at the <a href="Wayback_Machine" title="Wayback Machine">Wayback Machine</a> Our Guide to Popular Chinese Dumplings</span>

</li>

<li id="cite_note-30"><span class="mw-cite-backlink"><b><a href="#cite_ref-30">^</a></b></span> <span class="reference-text"><cite class="citation cs2"><a rel="nofollow" class="external text" href="https://www.thefreedictionary.com/Yuntun">"Yuntun"</a>, <i>The Free Dictionary</i><span class="reference-accessdate">, retrieved <span class="nowrap">6 March</span> 2025</span></cite></span>

</li>

<li id="cite_note-31"><span class="mw-cite-backlink"><b><a href="#cite_ref-31">^</a></b></span> <span class="reference-text">[네이버 지식백과] 만두 [mandu / Dumplings, 饅頭] (두산백과 두피디아, 두산백과).....원래 만두는 중국 남만인(南蠻人)들의 음식이라 한다. 중국에서는 소를 넣지않고 찐 떡을 만두라고 부르며 소를 넣은 것은 교자(餃子) 혹은 포자(包子)라고 부른다. 하지만 우리나라는 소를 넣은 것만을 만두라고 부른다. 만두는 제갈량(諸葛亮)의 남만 정벌에 관한 고사에서 유래되었다고 한다.....(중략)....한국에는 조선 영조 때의 사람 이익(李瀷)의 글에 만두 이야기가 나오는 것으로 보아 조선 중기 이전에 중국에서 들어온 것으로 보인다.</span>

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<li id="cite_note-32"><span class="mw-cite-backlink"><b><a href="#cite_ref-32">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="https://terms.naver.com/entry.naver?docId=545210&cid=46672&categoryId=46672">[네이버 지식백과] 만두 [饅頭] (한국민족문화대백과, 한국학중앙연구원).</a>...중국에서 전래된 음식으로 전래시기는 정확히 알 수 없다. 『고려사』 충혜왕조에 내주(內廚)에 들어가서 만두를 훔쳐먹는 자를 처벌하였다는 기록이 있는 것으로 미루어 고려시대에 이미 전래되었음을 알 수 있다. 중국에서는 밀가루를 발효시켜 고기나 채소로 만든 소를 넣고 찐 것은 만두 또는 포자(包子)라 하고, 밀가루로 만든 얇은 껍질에 소를 싸서 끓이거나 기름에 지지거나 찌는 것은 교자(餃子)라고 한다. 『고려사』에 기록된 만두는 어느 것을 가리키는 것인지 알 수 없다....(중략).... 조선시대 중엽까지도 만두는 상화(霜花, 床花)로, 교자는 만두로 명칭이 바뀌어 전해져 오다가 지금은 상화라는 음식은 사라지고 교자만이 만두라는 명칭으로 이어져오고 있다.</span>

</li>

<li id="cite_note-33"><span class="mw-cite-backlink"><b><a href="#cite_ref-33">^</a></b></span> <span class="reference-text"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="http://www.dangdangnews.com/news/articleView.html?idxno=33210">"당당뉴스 모바일 사이트"</a>. <i>www.dangdangnews.com</i> (in Korean)<span class="reference-accessdate">. Retrieved <span class="nowrap">15 June</span> 2024</span>.</cite></span>

</li>

<li id="cite_note-34"><span class="mw-cite-backlink"><b><a href="#cite_ref-34">^</a></b></span> <span class="reference-text"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20080915005651/http://www.greenchronicle.com/regional_recipes/norfolk_dumplings.htm">"Norfolk Dumplings Recipe"</a>. <i>The Green Chronicle</i>. Archived from <a rel="nofollow" class="external text" href="http://www.greenchronicle.com/regional_recipes/norfolk_dumplings.htm">the original</a> on 15 September 2008<span class="reference-accessdate">. Retrieved <span class="nowrap">20 July</span> 2008</span>.</cite></span>

</li>

<li id="cite_note-35"><span class="mw-cite-backlink"><b><a href="#cite_ref-35">^</a></b></span> <span class="reference-text"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20080924174452/http://www.greenchronicle.com/regional_recipes/cotswold_dumpling_recipe.htm">"Cotswold Dumpling Recipe"</a>. <i>The Green Chronicle</i>. Archived from <a rel="nofollow" class="external text" href="http://www.greenchronicle.com/regional_recipes/cotswold_dumpling_recipe.htm">the original</a> on 24 September 2008<span class="reference-accessdate">. Retrieved <span class="nowrap">20 July</span> 2008</span>.</cite></span>

</li>

<li id="cite_note-36"><span class="mw-cite-backlink"><b><a href="#cite_ref-36">^</a></b></span> <span class="reference-text"><cite id="CITEREFCropley" class="citation web cs1">Cropley, May. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20080913100944/http://www.scotlands-enchanting-kingdom.com/clootie-dumpling-recipe.html">"Clootie Dumpling Recipe"</a>. <i>Scotlands-Enchanting-Kingdom.com</i>. Archived from <a rel="nofollow" class="external text" href="http://www.scotlands-enchanting-kingdom.com/clootie-dumpling-recipe.html">the original</a> on 13 September 2008<span class="reference-accessdate">. Retrieved <span class="nowrap">20 July</span> 2008</span>.</cite></span>

</li>

<li id="cite_note-37"><span class="mw-cite-backlink"><b><a href="#cite_ref-37">^</a></b></span> <span class="reference-text"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.regions-of-france.com/regions/rhone_alpes/food-gastronomy/lyon-quenelle">""Rhône-Alpes Region of France - Food & Gastronomy - Quenelle de Brochet.""</a>. <i>Regions of France</i>.</cite></span>

</li>

<li id="cite_note-38"><span class="mw-cite-backlink"><b><a href="#cite_ref-38">^</a></b></span> <span class="reference-text"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.traveltastetour.altervista.org/quenelle-de-brochet-a-culinary-emblem-of-lyon/?doing_wp_cron=1733175513.5367879867553710937500">""Quenelle de Brochet: A Culinary Emblem of Lyon.""</a>. <i>Travel Taste Tour</i>. 5 November 2023.</cite></span>

</li>

<li id="cite_note-39"><span class="mw-cite-backlink"><b><a href="#cite_ref-39">^</a></b></span> <span class="reference-text"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.tasteatlas.com/kartoffelkloe">"Kartoffelklöße | Traditional Dumplings From Germany | TasteAtlas"</a>. <i>www.tasteatlas.com</i>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20220811140354/https://www.tasteatlas.com/kartoffelkloe">Archived</a> from the original on 11 August 2022<span class="reference-accessdate">. Retrieved <span class="nowrap">11 August</span> 2022</span>.</cite></span>

</li>

<li id="cite_note-40"><span class="mw-cite-backlink"><b><a href="#cite_ref-40">^</a></b></span> <span class="reference-text"><cite class="citation news cs1 cs1-prop-script cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20081227153210/http://vidido.ua/index.php/poglyad/comments/pel_meniv_ne_bude_budut_ravioli/"><bdi lang="uk">Пельменів не буде — будуть равіолі? Нові стандарти на заморожені напівфабрикати відклали до весни</bdi></a> [Dumplings will or will not be ravioli? New standards for frozen semi-finished products postponed to Spring]. <i>pogliad.ua</i> (in Ukrainian). 19 December 2008. Archived from <a rel="nofollow" class="external text" href="http://vidido.ua/index.php/poglyad/comments/pel_meniv_ne_bude_budut_ravioli/">the original</a> on 27 December 2008<span class="reference-accessdate">. Retrieved <span class="nowrap">4 December</span> 2014</span>.</cite></span>

</li>

<li id="cite_note-41"><span class="mw-cite-backlink"><b><a href="#cite_ref-41">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://www.slovardalja.net/word.php?wordid=24562">Dal Dictionary Online</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20141102190205/http://www.slovardalja.net/word.php?wordid=24562">Archived</a> 2 November 2014 at the <a href="Wayback_Machine" title="Wayback Machine">Wayback Machine</a> derives the etymology of pel'men' from pel'=ear and nan'=bread in Komi and Mansi (Vogul) languages. This may be why pelmeni are called <i><a href="Uszka" title="Uszka">uszka</a></i> ("ears") in Poland.</span>

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<li id="cite_note-42"><span class="mw-cite-backlink"><b><a href="#cite_ref-42">^</a></b></span> <span class="reference-text">Also in <a href="Max_Vasmer" title="Max Vasmer">Max Vasmer</a>'s etymological dictionary of the Russian language. See: <a rel="nofollow" class="external text" href="http://vasmer.info/%D0%BF%D0%BF/%D0%BF%D0%B5%D0%BB%D1%8C%D0%BC%D0%B5%D0%BD%D1%8C/">пельмень - Этимологический онлайн-словарь русского языка Макса Фасмера</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20150630220210/http://vasmer.info/%D0%BF%D0%BF/%D0%BF%D0%B5%D0%BB%D1%8C%D0%BC%D0%B5%D0%BD%D1%8C/">Archived</a> 30 June 2015 at the <a href="Wayback_Machine" title="Wayback Machine">Wayback Machine</a> <span class="languageicon">(in Russian)</span></span>

</li>

<li id="cite_note-43"><span class="mw-cite-backlink"><b><a href="#cite_ref-43">^</a></b></span> <span class="reference-text"><cite id="CITEREFButler2018" class="citation web cs1">Butler, Stephanie (23 August 2018). <a rel="nofollow" class="external text" href="https://www.history.com/news/delightful-delicious-dumplings">"Delightful, Delicious Dumplings"</a>. <i>HISTORY</i><span class="reference-accessdate">. Retrieved <span class="nowrap">30 July</span> 2023</span>.</cite></span>

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<li id="cite_note-kokboken-44"><span class="mw-cite-backlink">^ <a href="#cite_ref-kokboken_44-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-kokboken_44-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-kokboken_44-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-kokboken_44-3"><sup><i><b>d</b></i></sup></a> <a href="#cite_ref-kokboken_44-4"><sup><i><b>e</b></i></sup></a> <a href="#cite_ref-kokboken_44-5"><sup><i><b>f</b></i></sup></a> <a href="#cite_ref-kokboken_44-6"><sup><i><b>g</b></i></sup></a> <a href="#cite_ref-kokboken_44-7"><sup><i><b>h</b></i></sup></a></span> <span class="reference-text"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="http://www.dietkokboken.se/action/subProductCuisineGroup;jsessionid=3DD755C7D54FF763A165CAC122AB34B8?productGroupId4=21185">"Om kroppkakor, palt & kams"</a> [About kroppkakas, palts and kams]. <i>Kunskapskokboken (Knowledge Cookbook)</i> (in Swedish). Krister Hanner. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20150413194420/http://www.dietkokboken.se/action/subProductCuisineGroup;jsessionid=3DD755C7D54FF763A165CAC122AB34B8?productGroupId4=21185">Archived</a> from the original on 13 April 2015<span class="reference-accessdate">. Retrieved <span class="nowrap">13 April</span> 2015</span>.</cite></span>

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<li id="cite_note-45"><span class="mw-cite-backlink"><b><a href="#cite_ref-45">^</a></b></span> <span class="reference-text"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://archive.today/20150413205115/http://www.inthekitchen.se/kroppkakor-fran-blekinge/">"Kroppkakor från Blekinge"</a> [Kroppkakas from <a href="Blekinge" title="Blekinge">Blekinge</a>]. <i>In the Kitchen</i> (in Swedish). 19 February 2013. Archived from <a rel="nofollow" class="external text" href="http://www.inthekitchen.se/kroppkakor-fran-blekinge/">the original</a> on 13 April 2015<span class="reference-accessdate">. Retrieved <span class="nowrap">13 April</span> 2015</span>.</cite></span>

</li>

<li id="cite_note-Smaka-46"><span class="mw-cite-backlink">^ <a href="#cite_ref-Smaka_46-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Smaka_46-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="http://smakasverige.jordbruksverket.se/produkter/produktarkiv/paltkams.328.html">"Palt/Kams"</a>. <i>Smaka Sverige</i> (in Swedish). <a rel="nofollow" class="external text" href="https://web.archive.org/web/20160304080704/http://smakasverige.jordbruksverket.se/produkter/produktarkiv/paltkams.328.html">Archived</a> from the original on 4 March 2016<span class="reference-accessdate">. Retrieved <span class="nowrap">13 April</span> 2015</span>.</cite></span>

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<li id="cite_note-SmakaKropp-47"><span class="mw-cite-backlink"><b><a href="#cite_ref-SmakaKropp_47-0">^</a></b></span> <span class="reference-text"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20151029192729/http://smakasverige.jordbruksverket.se/produkter/produktarkiv/kroppkakor.306.html">"Kroppkakor"</a>. <i>Smaka Sverige</i> (in Swedish). Archived from <a rel="nofollow" class="external text" href="http://smakasverige.jordbruksverket.se/produkter/produktarkiv/kroppkakor.306.html">the original</a> on 29 October 2015<span class="reference-accessdate">. Retrieved <span class="nowrap">13 April</span> 2015</span>.</cite></span>

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<li id="cite_note-auto1-61"><span class="mw-cite-backlink"><b><a href="#cite_ref-auto1_61-0">^</a></b></span> <span class="reference-text"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://neweverestcuisine.com/news/f/the-history-of-momo-the-king-of-fast-food-dumpling">"The history of MOMO (The king of fast food-Dumpling)"</a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20230121042730/https://neweverestcuisine.com/news/f/the-history-of-momo-the-king-of-fast-food-dumpling">Archived</a> from the original on 21 January 2023<span class="reference-accessdate">. Retrieved <span class="nowrap">16 January</span> 2023</span>.</cite></span>

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<li id="cite_note-62"><span class="mw-cite-backlink"><b><a href="#cite_ref-62">^</a></b></span> <span class="reference-text"><cite id="CITEREFLama" class="citation web cs1">Lama, Tsering Ngodup. <a rel="nofollow" class="external text" href="https://kathmandupost.com/food/2019/10/04/an-essential-guide-to-thukpas">"An essential guide to thukpas"</a>. <i>The Kathmandu Post</i>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20230425100813/https://kathmandupost.com/food/2019/10/04/an-essential-guide-to-thukpas">Archived</a> from the original on 25 April 2023<span class="reference-accessdate">. Retrieved <span class="nowrap">25 April</span> 2023</span>.</cite></span>

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<li id="cite_note-Goldstein_Mintz_Krondl_Mason_2015_p._634-63"><span class="mw-cite-backlink"><b><a href="#cite_ref-Goldstein_Mintz_Krondl_Mason_2015_p._634_63-0">^</a></b></span> <span class="reference-text"><cite id="CITEREFGoldsteinMintzKrondlMason2015" class="citation book cs1">Goldstein, D.; Mintz, S.; Krondl, M.; Mason, L. (2015). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=jbi6BwAAQBAJ&pg=PA634"><i>The Oxford Companion to Sugar and Sweets</i></a>. Oxford Companions. Oxford University Press. p. 634. <a href="ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <bdi>978-0-19-931339-6</bdi><span class="reference-accessdate">. Retrieved <span class="nowrap">5 November</span> 2016</span>.</cite></span>

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</ol></div></div>

<div class="mw-heading mw-heading2"><h2 id="External_links">External links</h2></div>

<ul><li><span class="noviewer" typeof="mw:File"></span> Media related to <a href="https://commons.wikimedia.org/wiki/Category:Dumplings" class="extiw external" title="commons:Category:Dumplings">Dumplings</a> at Wikimedia Commons</li></ul>

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</style><div id="Dumplings154" style="font-size:114%;margin:0 4em"></div></th></tr><tr><td class="navbox-abovebelow" colspan="2"><div><a href="List_of_dumplings" title="List of dumplings">List of dumplings</a></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="Cuisine_of_the_Americas" title="Cuisine of the Americas">American cuisine</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%"><a href="North_American_cuisine" title="North American cuisine">North America</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">

<ul><li><a href="Apple_dumpling" title="Apple dumpling">Apple dumpling</a></li>

<li><a href="Chicken_and_dumplings" title="Chicken and dumplings">Chicken and dumplings</a></li>

<li><a href="Crab_Rangoon" title="Crab Rangoon">Crab Rangoon</a></li>

<li><a href="Knoephla" title="Knoephla">Knoephla</a></li>

<li><a href="Manapua" title="Manapua">Manapua</a></li>

<li><a href="Poutine_r%C3%A2p%C3%A9e" title="Poutine râpée">Poutine râpée</a></li>

<li><a href="Rivels" title="Rivels">Rivels</a></li></ul>

</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="Latin_American_cuisine" title="Latin American cuisine">Latin America</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">

<ul><li><a href="Bolinho_de_chuva" title="Bolinho de chuva">Bolinho de chuva</a></li>

<li><a href="Chapalele" title="Chapalele">Chapalele</a></li>

<li><a href="Corunda" title="Corunda">Corunda</a></li>

<li><a href="Empanada" title="Empanada">Empanada</a></li>

<li><a href="Hallaca" title="Hallaca">Hallaca</a></li>

<li><a href="Nuegado" title="Nuegado">Nuegado</a></li>

<li><a href="Pamonha" title="Pamonha">Pamonha</a></li>

<li><a href="Pantruca" title="Pantruca">Pantruca</a></li>

<li><a href="Sorrentinos" title="Sorrentinos">Sorrentinos</a></li>

<li><a href="Tamale" title="Tamale">Tamale</a></li></ul>

</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="Caribbean_cuisine" title="Caribbean cuisine">Caribbean</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">

<ul><li><a href="Ducana" title="Ducana">Ducana</a></li>

<li><a href="Pasteles" title="Pasteles">Pasteles</a></li></ul>

</div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="Asian_cuisine" title="Asian cuisine">Asian cuisine</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%"><a href="East_Asian_cuisine" class="mw-redirect" title="East Asian cuisine">East Asia</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">

<dl><dt><a href="Chinese_cuisine" title="Chinese cuisine">Chinese</a></dt>

<dd><a href="Abacus_seeds" title="Abacus seeds">Abacus seeds</a></dd>

<dd><a href="Baozi" title="Baozi">Baozi</a></dd>

<dd><a href="Chhau-a-koe" class="mw-redirect" title="Chhau-a-koe">Chhau-a-koe</a></dd>

<dd><a href="Cifantuan" title="Cifantuan">Cifantuan</a></dd>

<dd><a href="Hujiao_bing" title="Hujiao bing">Hujiao bing</a></dd>

<dd><a href="Jiaozi" title="Jiaozi">Jiaozi</a></dd>

<dd><a href="Kibi_dango_(millet_dumpling)" title="Kibi dango (millet dumpling)">Kibi dango</a></dd>

<dd><a href="Qingtuan" title="Qingtuan">Qingtuan</a></dd>

<dd><a href="Shengjian_mantou" title="Shengjian mantou">Shengjian mantou</a></dd>

<dd><a href="Shumai" title="Shumai">Shumai</a></dd>

<dd><a href="Suanla_chaoshou" class="mw-redirect" title="Suanla chaoshou">Suanla chaoshou</a></dd>

<dd><a href="Tangbao" title="Tangbao">Tangbao</a></dd>

<dd><a href="Tangyuan_(food)" title="Tangyuan (food)">Tangyuan</a></dd>

<dd><a href="Taro_dumpling" title="Taro dumpling">Taro dumpling</a></dd>

<dd><a href="Wonton" title="Wonton">Wonton</a></dd>

<dd><a href="Xiaolongbao" title="Xiaolongbao">Xiaolongbao</a></dd>

<dd><a href="Zhaliang" title="Zhaliang">Zhaliang</a></dd>

<dd><a href="Zongzi" title="Zongzi">Zongzi</a></dd>

<dt><a href="Japanese_cuisine" title="Japanese cuisine">Japanese</a></dt>

<dd><a href="Akashiyaki" title="Akashiyaki">Akashiyaki</a></dd>

<dd><a href="Chimaki" class="mw-redirect" title="Chimaki">Chimaki</a></dd>

<dd><a href="Daifuku" title="Daifuku">Daifuku</a></dd>

<dd><a href="Dango" title="Dango">Dango</a></dd>

<dd><a href="Gy%C5%8Dza" class="mw-redirect" title="Gyōza">Gyōza</a></dd>

<dd><a href="Kibi_dango_(millet_dumpling)" title="Kibi dango (millet dumpling)">Kibi dango (millet dumpling)</a></dd>

<dd><a href="Kibi_dango_(Okayama)" title="Kibi dango (Okayama)">Kibi dango (Okayama)</a></dd>

<dd><a href="Mitarashi_dango" title="Mitarashi dango">Mitarashi dango</a></dd>

<dd><a href="Nikuman" class="mw-redirect" title="Nikuman">Nikuman</a></dd>

<dd><a href="Oyaki" title="Oyaki">Oyaki</a></dd>

<dd><a href="Shumai#Japanese_shūmai" title="Shumai">Shūmai</a></dd>

<dd><a href="Suiton" title="Suiton">Suiton</a></dd>

<dd><a href="Takoyaki" title="Takoyaki">Takoyaki</a></dd>

<dt><a href="Korean_cuisine" title="Korean cuisine">Korean</a></dt>

<dd><a href="Bukkumi" title="Bukkumi">Bukkumi</a></dd>

<dd><a href="Eo-mandu" title="Eo-mandu">Eo-mandu</a></dd>

<dd><a href="Gamja-ongsimi" title="Gamja-ongsimi">Gamja-ongsimi</a></dd>

<dd><a href="Gyeongdan" title="Gyeongdan">Gyeongdan</a></dd>

<dd><a href="Hoppang" title="Hoppang">Hoppang</a></dd>

<dd><a href="Jjinppang" title="Jjinppang">Jjinppang</a></dd>

<dd><a href="Mandu_(food)" title="Mandu (food)">Mandu</a></dd>

<dd><a href="Mandu-guk" title="Mandu-guk">Mandu-guk</a></dd>

<dd><a href="Mandu-gwa" title="Mandu-gwa">Mandu-gwa</a></dd>

<dd><a href="Pyeonsu" title="Pyeonsu">Pyeonsu</a></dd>

<dd><a href="Sujebi" title="Sujebi">Sujebi</a></dd>

<dd><a href="Songpyeon" title="Songpyeon">Songpyeon</a></dd>

<dt><a href="Mongolian_cuisine" title="Mongolian cuisine">Mongolian</a></dt>

<dd><a href="Bansh" title="Bansh">Bansh</a></dd>

<dd><a href="Khuushuur" title="Khuushuur">Khuushuur</a></dd></dl>

</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="South_East_Asian_cuisine" class="mw-redirect" title="South East Asian cuisine">Southeast Asia</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">

<dl><dt><a href="Burmese_cuisine" title="Burmese cuisine">Burmese</a></dt>

<dd><a href="Mont_baung" title="Mont baung">Mont baung</a></dd>

<dt><a href="Filipino_cuisine" title="Filipino cuisine">Filipino</a></dt>

<dd><a href="Bibingka" title="Bibingka">Bibingka</a></dd>

<dd><a href="Binaki" title="Binaki">Binaki</a></dd>

<dd><a href="Empanada#Philippines" title="Empanada">Empanada</a></dd>

<dd><a href="Mache_(food)" title="Mache (food)">Mache</a></dd>

<dd><a href="Moche_(food)" title="Moche (food)">Moche</a></dd>

<dd><a href="Pancit_Molo" title="Pancit Molo">Pancit Molo</a></dd>

<dd><a href="Paowaw" class="mw-redirect" title="Paowaw">Paowaw</a></dd>

<dd><a href="Pinsec_frito" class="mw-redirect" title="Pinsec frito">Pinsec frito</a></dd>

<dd><a href="Samosa" title="Samosa">Samosa</a></dd>

<dd><a href="Shumai" title="Shumai">Shumai</a></dd>

<dd><a href="Siopao" title="Siopao">Siopao</a></dd>

<dt><a href="Indonesian_cuisine" title="Indonesian cuisine">Indonesian</a></dt>

<dd><a href="Zongzi" title="Zongzi">Bakcang</a></dd>

<dd><a href="Bakpau" class="mw-redirect" title="Bakpau">Bakpau</a></dd>

<dd><a href="Batagor" title="Batagor">Batagor</a></dd>

<dd><a href="Burasa" title="Burasa">Burasa</a></dd>

<dd><a href="Cilok" title="Cilok">Cilok</a></dd>

<dd><a href="Jalangkote" title="Jalangkote">Jalangkote</a></dd>

<dd><a href="Curry_puff" title="Curry puff">Karipap</a></dd>

<dd><a href="Klepon" title="Klepon">Klepon</a></dd>

<dd><a href="Kue_kochi" title="Kue kochi">Kue kochi</a></dd>

<dd><a href="Kue_putu_mangkok" class="mw-redirect" title="Kue putu mangkok">Kue putu mangkok</a></dd>

<dd><a href="Lemang" title="Lemang">Lemang</a></dd>

<dd><a href="Lemper" title="Lemper">Lemper</a></dd>

<dd><a href="Lepet" title="Lepet">Lepet</a></dd>

<dd><a href="Nagasari" title="Nagasari">Nagasari</a></dd>

<dd><a href="Empanada" title="Empanada">Panada</a></dd>

<dd><a href="Wonton" title="Wonton">Pangsit</a></dd>

<dd><a href="Pastel_(food)#Indonesia" title="Pastel (food)">Pastel</a></dd>

<dd><a href="Rissole#Indonesia" title="Rissole">Risoles</a></dd>

<dd><a href="Oliebol" title="Oliebol">Roti oliebol</a></dd>

<dd><a href="Lemper#Semar_mendem" title="Lemper">Semar mendem</a></dd>

<dd><a href="Siomay" title="Siomay">Siomay</a></dd>

<dd><a href="Timphan" title="Timphan">Timphan</a></dd>

<dt><a href="Thai_cuisine" title="Thai cuisine">Thailand</a></dt>

<dd><a href="Cho_muang" title="Cho muang">Cho muang</a></dd>

<dt><a href="Vietnamese_cuisine" title="Vietnamese cuisine">Vietnamese</a></dt>

<dt>Other</dt>

<dd><a href="Curry_puff" title="Curry puff">Curry puff</a></dd></dl>

</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="South_Asian_cuisine" title="South Asian cuisine">South Asia</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">

<li><a href="Aushak" title="Aushak">Aushak</a></li>

<li><a href="Fish_patty" title="Fish patty">Fish patty</a></li>

<li><a href="Gujhia" title="Gujhia">Gujhia</a></li>

<li><a href="Gulha" title="Gulha">Gulha</a></li>

<li><a href="Hoentay" title="Hoentay">Hoentay</a></li>

<li><a href="Kozhukkatta" title="Kozhukkatta">Kozhukkatta</a></li>

<li><a href="Lukhmi" title="Lukhmi">Lukhmi</a></li>

<li><a href="Modak" title="Modak">Modak</a></li>

<li><a href="Nevryo" title="Nevryo">Nevryo</a></li>

<li><a href="Munthiri_kothu" title="Munthiri kothu">Munthiri kothu</a></li>

<li><a href="Samosa" title="Samosa">Samosa</a></li>

<li><a href="Yomari" title="Yomari">Yomari</a></li></ul>

</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="Central_Asian_cuisine" title="Central Asian cuisine">Central Asia</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">

<ul><li><a href="Joshpara" title="Joshpara">Chuchvara</a></li>

<li><a href="Manti_(food)" title="Manti (food)">Manti</a></li>

<li><a href="Orama_(dish)" class="mw-redirect" title="Orama (dish)">Orama</a></li>

<li><a href="Samsa_(food)" title="Samsa (food)">Samsa</a></li></ul>

</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="Middle_Eastern_cuisine" title="Middle Eastern cuisine">West Asia</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">

<ul><li><a href="Gondi_(food)" title="Gondi (food)">Gondi</a></li>

<li><a href="G%C3%BCrz%C9%99" title="Gürzə">Gürzə</a></li>

<li><a href="Hingel" title="Hingel">Hingel</a></li>

<li><a href="Khinkali" title="Khinkali">Khinkali</a></li>

<li><a href="Kubbeh" class="mw-redirect" title="Kubbeh">Kubbeh</a></li>

<li><a href="Qatayef" title="Qatayef">Qatayef</a></li>

<li><a href="Samosa" title="Samosa">Sambusak</a></li>

<li><a href="Joshpara" title="Joshpara">Shishbarak</a></li>

<li><a href="Tatar_b%C3%B6re%C4%9Fi" title="Tatar böreği">Tatar böreği</a></li></ul>

</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="North_Asian_cuisine" class="mw-redirect" title="North Asian cuisine">North Asia</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">

<ul><li><a href="Pelmeni" title="Pelmeni">Pelmeni</a></li>

<li><a href="Pyanse" title="Pyanse">Pyanse</a></li></ul>

</div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="European_cuisine" title="European cuisine">European cuisine</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%"><a href="Eastern_European_cuisine" title="Eastern European cuisine">Eastern Europe</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">

<ul><li><a href="Bor%C8%99_de_burechiu%C8%99e" title="Borș de burechiușe">Borș de burechiușe</a></li>

<li><a href="Chebureki" title="Chebureki">Chebureki</a></li>

<li><a href="Col%C8%9Buna%C8%99i" class="mw-redirect" title="Colțunași">Colțunași</a></li>

<li><a href="Halu%C5%A1ky" title="Halušky">Halušky</a></li>

<li><a href="Kalduny" title="Kalduny">Kalduny (Kundumy)</a></li>

<li><a href="Knish" title="Knish">Knish</a></li>

<li><a href="Kreplach" title="Kreplach">Kreplach</a></li>

<li><a href="Mataz" title="Mataz">Mataz</a></li>

<li><a href="Matzah_ball" title="Matzah ball">Matzah ball</a></li>

<li><a href="Pelmeni" title="Pelmeni">Pelmeni</a></li>

<li><a href="Pirozhki" title="Pirozhki">Pirozhki</a></li>

<li><a href="Scovard%C4%83" title="Scovardă">Scovardă</a></li>

<li><a href="Uszka" title="Uszka">Uszka</a></li>

<li><a href="Pierogi" title="Pierogi">Varenyky</a></li></ul>

</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="Southern_European_cuisine" class="mw-redirect" title="Southern European cuisine">Southern Europe</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">

<ul><li>Agnolotti

<ul><li><a href="Pavese_agnolotti" class="mw-redirect" title="Pavese agnolotti">Pavese</a></li>

<li><a href="Agnolotti" title="Agnolotti">Piedmontese</a></li></ul></li>

<li><a href="Cappelletti_(pasta)" title="Cappelletti (pasta)">Cappelletti</a></li>

<li><a href="Casoncelli" title="Casoncelli">Casoncelli</a></li>

<li><a href="Casunziei" title="Casunziei">Casunziei</a></li>

<li><a href="Cjarsons" title="Cjarsons">Cjarsons</a></li>

<li><a href="Gnocchi" title="Gnocchi">Gnocchi</a></li>

<li><a href="Gnudi" title="Gnudi">Gnudi</a></li>

<li><a href="Schlutzkrapfen" title="Schlutzkrapfen">Mezzelune</a></li>

<li><a href="Ravioli" title="Ravioli">Ravioli</a></li>

<li><a href="Sacchettoni" title="Sacchettoni">Sacchettoni</a></li>

<li><a href="Tortellini" title="Tortellini">Tortellini</a></li>

<li><a href="Tortelloni" title="Tortelloni">Tortelloni</a></li></ul>

</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="Central_European_cuisine" title="Central European cuisine">Central Europe</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">

<ul><li><a href="Black_dumplings" title="Black dumplings">Black dumplings</a></li>

<li><a href="Bryndzov%C3%A9_halu%C5%A1ky" title="Bryndzové halušky">Bryndzové halušky</a></li>

<li><a href="Capuns" title="Capuns">Capuns</a></li>

<li><a href="Dampfnudel" title="Dampfnudel">Dampfnudel</a></li>

<li><a href="Germkn%C3%B6del" title="Germknödel">Germknödel</a></li>

<li><a href="Halu%C5%A1ky" title="Halušky">Halušky</a></li>

<li><a href="Idrijski_%C5%BElikrofi" title="Idrijski žlikrofi">Idrijski žlikrofi</a></li>

<li><a href="Kluski" title="Kluski">Kluski</a></li>

<li><a href="Knedle" title="Knedle">Knedle</a></li>

<li><a href="Kn%C3%B6del" title="Knödel">Knödel</a></li>

<li><a href="Kopytka" title="Kopytka">Kopytka</a></li>

<li><a href="Maultasche" title="Maultasche">Maultasche</a></li>

<li><a href="Mohnnudel" title="Mohnnudel">Mohnnudel</a></li>

<li><a href="Pampuchy" title="Pampuchy">Pampuchy</a></li>

<li><a href="Pickert" title="Pickert">Pickert</a></li>

<li><a href="Pierogi" title="Pierogi">Pierogi</a></li>

<li><a href="Marillenkn%C3%B6del" title="Marillenknödel">Marillenknödel</a></li>

<li><a href="Schlutzkrapfen" title="Schlutzkrapfen">Schlutzkrapfen</a></li>

<li><a href="Schupfnudel" title="Schupfnudel">Schupfnudel</a></li>

<li><a href="Shlishkes" title="Shlishkes">Shlishkes</a></li>

<li><a href="Silesian_dumplings" title="Silesian dumplings">Silesian dumplings</a></li>

<li><a href="Strapa%C4%8Dky" class="mw-redirect" title="Strapačky">Strapačky</a></li>

<li><a href="Uszka" title="Uszka">Uszka</a></li></ul>

</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="Western_European_cuisine" class="mw-redirect" title="Western European cuisine">Western Europe</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">

<ul><li><a href="Barbajuan" title="Barbajuan">Barbajuan</a></li>

<li><a href="Rissole" title="Rissole">Rissole</a></li></ul>

</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="Northern_European_cuisine" class="mw-redirect" title="Northern European cuisine">Northern Europe</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">

<ul><li><a href="Bedfordshire_clanger" title="Bedfordshire clanger">Bedfordshire clanger</a></li>

<li><a href="Cepelinai" title="Cepelinai">Cepelinai</a></li>

<li><a href="Kroppkaka" title="Kroppkaka">Kroppkaka</a></li>

<li><a href="Pitepalt" title="Pitepalt">Pitepalt</a></li>

<li><a href="Raspeball" title="Raspeball">Raspeball</a></li></ul>

</div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="African_cuisine" title="African cuisine">African cuisine</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><td colspan="2" class="navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em">

<ul><li><a href="Kenkey" title="Kenkey">Kenkey</a></li>

<li><a href="Samosa" title="Samosa">Sambusa</a></li></ul>

</div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="Oceanian_cuisine" title="Oceanian cuisine">Oceanian cuisine</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><td colspan="2" class="navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em">

</div></td></tr></tbody></table><div></div></td></tr></tbody></table></div>

<div class="navbox-styles"></div><div role="navigation" class="navbox authority-control" aria-labelledby="Authority_control_databases_frameless&#124;text-top&#124;10px&#124;alt=Edit_this_at_Wikidata&#124;link=https&#58;//www.wikidata.org/wiki/Q1854639#identifiers&#124;class=noprint&#124;Edit_this_at_Wikidata645" style="padding:3px"><table class="nowraplinks hlist mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><div id="Authority_control_databases_frameless&#124;text-top&#124;10px&#124;alt=Edit_this_at_Wikidata&#124;link=https&#58;//www.wikidata.org/wiki/Q1854639#identifiers&#124;class=noprint&#124;Edit_this_at_Wikidata645" style="font-size:114%;margin:0 4em">Authority control databases </div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%">National</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"><ul><li><span class="uid"><a rel="nofollow" class="external text" href="https://id.loc.gov/authorities/sh85039960">United States</a></span></li><li><span class="uid"><a rel="nofollow" class="external text" href="https://www.nli.org.il/en/authorities/987007565358305171">Israel</a></span></li></ul></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Other</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"><ul><li><span class="uid"><a rel="nofollow" class="external text" href="https://lux.collections.yale.edu/view/concept/5ca2cf2e-8344-4afe-9e22-6d906c34a563">Yale LUX</a></span></li></ul></div></td></tr></tbody></table></div></div><div><div class="zim-footer">

This article is issued from <a class="external text" title="Last edited on 2025-08-02" href="https://en.wikipedia.org/wiki/?title=Dumpling&oldid=1303860165">Wikipedia</a>. The text is available under <a class="external text" href="https://creativecommons.org/licenses/by-sa/4.0/deed.en">Creative Commons Attribution-Share Alike 4.0</a> unless otherwise noted. Additional terms may apply for the media files.

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