Curated lists

Dumplings

The 24 best-known dumplings from around the world, each with a short background and where it comes from.

01
Pelmeni
Russia
Pelmeni are dumplings of Russian cuisine that consist of a filling wrapped in thin, unleavened dough. They are considered a national dish. Pelmeni became a staple of Russian cuisine during the period of Russian expansion into the Ural Mountains and Siberia.
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02
Ravioli
France Italy
Ravioli are a type of stuffed pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine.
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03
Pierogi
Poland Ukraine
Pierogi are filled dumplings made by wrapping unleavened dough around a filling and cooking in boiling water. They are occasionally flavored with a savory or sweet garnish.
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04
Empanada
Argentina Spain
An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spain, Portugal, other Southern European countries, North African countries, West African countries (where they are known as meat pies in Ghana and Nigeria), South…
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05
Kibbeh
Iraq Lebanon
Kibbeh is a popular dish in the Arab world and the Levant in particular, made of spiced lean ground meat and bulgur wheat. Kibbeh is considered to be a national dish of Lebanon and Syria.
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06
Wonton
People's Republic of China
A wonton is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. It is also spelled wantan or wuntun, a transliteration from Cantonese wan4 tan1 (雲吞/云吞), and wenden from Shanghainese hhun den (餛飩/馄饨).
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07
Dango
Japan
Dango (団子) is a Japanese dumpling made with regular rice flour and glutinous rice flour. They are usually made in round shapes, and three to five pieces are served on a skewer, which is called kushi-dango (串団子).
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08
Jiaozi
People's Republic of China
Jiaozi are a type of Chinese dumpling. They typically consist of a ground meat or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together.
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09
Varenyky
Ukraine
Varenyky (Ukrainian: вареники, sing.: varenyk ) are traditional Ukrainian dumplings made from unleavened dough and filled with sweet or savoury ingredients.
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10
Halušky
Ukraine
Halušky is a traditional variety of thick, soft noodles or dumplings found in many Central and Eastern European cuisines under various local names.
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11
Joshpara
Iran
Joshpara is a kind of dumpling popular in Central Asia, South Caucasus and the Middle East. They are made of unleavened wheat dough squares filled with ground meat and condiments.
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12
Mandu
South Korea
Mandu (Korean: 만두), or mandoo, are dumplings in Korean cuisine. Mandu can be steamed, boiled, pan-fried, or deep-fried. The styles also vary across regions in the Korean Peninsula.
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13
Uszka
Poland
Uszka, ushka or vushka are small dumplings (a very small and twisted version of pierogi) usually filled with flavourful wild forest mushrooms and/or minced meat.
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14
Buuz
Mongolia Russia
Buuz (; Mongolian: ᠪᠤᠤᠵᠠ (Бууз) [pʊ́ːts]; Buryat: Бууза ᠪᠤᠤᠽᠠ [ˈbʊː(d)z]) are a type of Mongolian steamed dumpling filled with meat.
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15
Dampfnudel
Germany France
A Dampfnudel is a dumpling eaten as a meal or as a dessert in Southern Germany, Austria, Switzerland, and in France (Alsace-Moselle). It is a typical dish in southern Germany.
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16
Shumai
People's Republic of China
Shumai is a type of traditional Chinese dumpling meat made of ground pork. In Cantonese cuisine, it is usually served as a dim sum snack, and is served with an additional serving of soy sauce.
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17
Kroppkaka
Sweden
Kroppkaka (plural "kroppkakor") is a traditional Swedish boiled potato dumpling, most commonly filled with onions and meat. Potatoes, wheat flour, onion, salt and minced meat/pork are common ingredients in kroppkaka.
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18
Kalduny
Belarus Lithuania
Kalduny or kolduny (Belarusian: калдуны́, Polish: kołduny, Lithuanian: koldūnai) are dumplings stuffed with meat, mushrooms or other ingredients, made in Belarusian, Lithuanian, and Polish cuisines, akin to the Polish pierogi, Russian pelmeni and the…
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19
Har gow
People's Republic of China
Har gow, also anglicized as ha gow, hau kau, or ha kao, is a traditional Cantonese dumpling served as dim sum. It is made of shrimp meat, and steamed in a flour wrapper.
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20
Palt
Sweden
Palt is a traditional Swedish meat-filled potato dumpling, of which there are many different variants. Palt is more common in the northern part of Sweden. Palt is traditionally served with butter and lingonberry preserves, and a glass of cold milk on the side.
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21
Nikuman
Japan
Baozi (Chinese: ), or simply bao, is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often made from wheat flour and steamed.
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22
Salteña
Bolivia
A salteña is a Bolivian type of baked empanada, a type of turnover. Salteñas are savory pastries filled with beef, pork or chicken mixed in a sweet, slightly spicy sauce containing ají, potatoes and sometimes egg.
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23
Qingtuan
People's Republic of China
Qīngtuán, also written as tsingtuan, is a green-colored dumpling originating from Jiangnan and common throughout China. It is made of glutinous rice mixed with Chinese mugwort or barley grass. It is usually filled with sweet red or black bean paste.
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24
Crab rangoon
United States
Crab Rangoon, sometimes called crab puffs, crab rangoon puffs, crab ragoons, cheese wontons, or cream cheese rangoons, are filled crisp dumpling appetizers served primarily in American Chinese restaurants.
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Description: Wikipedia, CC BY-SA 4.0 · Photo: Wikimedia Commons