List of dumplings

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search

Dumplings in a basket, served with a dipping sauce

This is a list of notable dumplings. Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources) wrapped around a filling, or of dough with no filling. The dough can be based on bread, flour or potatoes, and may be filled with meat, fish, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines.

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.
Agnolotti is a type of ravioli typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over with a roast beef meat and vegetable stuffing.
Akashiyaki is a small round dumpling from the city of Akashi in Hyōgo Prefecture, Japan. It's made of an egg-rich batter and octopus dipped into dashi (a thin fish broth) before eating.

B[edit]

Cepelinai are a national dish of Lithuania

C[edit]

D[edit]

Dim sum dumplings

E[edit]

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

F[edit]

G[edit]

Gnocchi stuffed with ricotta cheese

H[edit]

I[edit]

J[edit]

K[edit]

Kenkey (upper right) with fried fish and pepper
  • Kalduny
  • Kenkey – Ground corn dumpling from West Africa
  • Khinkali – Georgian dumpling
  • Khuushuur – Mongolian fried meat pastry or dumpling
  • Kibbeh – Levantine dish of ground meat and bulgur
  • Knödel – Large round poached or boiled potato or bread dumplings, made without yeast
  • Kluski – Polish name for dumplings, noodles and pasta
  • Knedle – Plum-filled potato dumplings
  • Knish – Ashkenazi Polish baked or fried snack food consisting of a filling covered with dough
  • Knoephla – Dumpling often used in soup
  • Kopytka – Potato dumpling in Polish, Belarusian, and Lithuanian cuisines
  • Kozhukkattai
  • Kreplach – Dumplings
  • Kroppkaka – Swedish potato dumpling
  • Kueh tutu
  • Kuih kochi
  • Kundumy
  • Kudmulu
Kalduny are stuffed dumplings made of unleavened dough in Belarusian, Lithuanian, and Polish cuisines
Iraqi-Jewish kibbeh. A well-known variety is a torpedo-shaped fried croquette stuffed with minced beef or lamb.
Meat-filled kreplach in a clear soup. Kreplach are filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup, though they may, rarely, be served fried.[1]

L[edit]

M[edit]

Modak is a sweet dumpling popular in Western and South India
Manti, traditional dumplings of Turkic peoples are common throughout Central and Western Asia, from Xinjiang to Caucasus and Anatolia

N[edit]

O[edit]

P[edit]

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

Q[edit]

R[edit]

S[edit]

A Scotch egg sliced in half

T[edit]

Ukrainian varenyky filled with sour cherries as a dessert
A Cantonese-style shrimp wonton

U[edit]

  • Uszka – Small dumplings traditional in Poland and Ukraine

V[edit]

W[edit]

  • Wonton – Type of dumpling commonly found in a number of Chinese cuisines

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]

  1. ^ 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]

External links[edit]

  • Media related to Dumplings at Wikimedia Commons