List of dumplings
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This is a list of notable dumplings. Dumplings are cooked balls of dough based on flour, potatoes or bread. They may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying, or baking. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may be sweet or savory, and are made in many various cuisines in the world. However they are prepared and with whatever ingredients, they are generally of a size that can be consumed in a single bite[1]
Dumplings[edit]
A[edit]
Ada is a traditional Kerala delicacy, consisting of rice parcels encased in a dough made of rice flour, with sweet fillings, steamed in banana leaf and served as an evening snack or as part of breakfast.
Akashiyaki is a small round dumpling from the city of Akashi in Hyōgo Prefecture, Japan. It's made of an egg-rich batter and octopus dipped into dashi (a thin fish broth) before eating.
B[edit]
- Ba-wan
- Bánh bao
- Bánh chưng
- Bánh lá
- Bánh tẻ
- Bánh tét
- Baozi
- Beef Wellington
- Blodpalt
- Borș de burechiușe
- Bryndzové halušky
- Buuz
C[edit]
- Calzone
- Caozai guo
- Capuns
- Cepelinai
- Chapalele
- Chicken and dumplings
- Chiburekki
- Chor muang
- Chuchvara
- Ci fan tuan
- Cilok
- Corn dog
- Corunda
- Crab rangoon
D[edit]

Dim sum dumplings
E[edit]
F[edit]
G[edit]
- Germknödel
- Golden Syrup Dumplings
- Gnocchi
- Gondi dumpling
- Gong'a Momo
- Gujia
- Gulha
- Gyoza
H[edit]
I[edit]
J[edit]
K[edit]

Kenkey (upper right) with fried fish and pepper
- Kalduny
- Kenkey
- Khinkali
- Khuushuur
- Kibbeh
- Knödel
- Kluski
- Knedle
- Knish
- Knoephla
- Kopytka
- Kozhukkattai
- Kreplach
- Kroppkaka
- Kueh tutu
- Kuih kochi
- Kundumy
Kalduny are stuffed dumplings made of unleavened dough in Belarusian, Lithuanian, and Polish cuisines
Meat-filled kreplach in a clear soup. Kreplach are filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup, though they may, rarely, be served fried.[2]
L[edit]
M[edit]

Manti, traditional dumplings of Turkic peoples are common throughout Central and Western Asia, from Xinjiang to Caucasus and Anatolia
- Madombi
- Mandu
- Manduguk
- Mandugwa
- Manti
- Marillenknödel
- Matzah ball
- Maultasche
- Mitarashi dango
- Mochi
- Modak
- Mohnnudel
- Momo
- Mont phet htok
N[edit]
O[edit]
P[edit]
- Palt
- Pamonha
- Pantruca
- Pasteles
- Pasty
- Pelmeni
- Pempek
- Pickert
- Pierogi
- Pitepalt
- Pitha
- Plum dumplings
- Pot Stickers
- Poutine râpée
- Pundi
- Pyeonsu
- Pop Tart
Q[edit]
R[edit]

Ravioli being prepared
S[edit]
- Samosa
- Schupfnudel
- Scovardă
- Shengjian mantou
- Shishbarak
- Shlishkes
- Shumai
- Siomay
- Silesian dumplings
- Siopao
- Strapačky
- Suanla chaoshou
- Szilvásgombóc
T[edit]
U[edit]
V[edit]
W[edit]
X[edit]
Y[edit]

Yomari is made of rice flour dough and is filled with molasses and sesame seeds.
Z[edit]
See also[edit]
References[edit]
- ^ Kindelsperger, Nick. "What's a dumpling? Trying to define a world of dough balls". chicagotribune.com. Retrieved 2019-12-09.
- ^ Claudia Roden, The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day, Penguin Books, 1999, p. 77-78. ISBN 0140466096
Further reading[edit]
- Nguyen, Andrea (2011). Asian Dumplings. Random House LLC. ISBN 1607740923
- Robbins, Maria Polushkin; Polushkin, Maria (1977). The Dumpling Cookbook. Workman Publishing Company. ISBN 0911104852
- Hornsby, Dennis (2020). The Complete Dumpling Recipe Guide. Dinner By Dennis.
External links[edit]
Media related to Dumplings at Wikimedia Commons