User:Alagay Ber/sandbox

Dumplings

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Image	Name	Associated regions	Description
	Abacus Seeds	Chinese	Hakka stir-fried taro dumplings.
	Ada	Indian	Regional traditional Indian sweet.
	Agnolotti	Italian	Italian meat-filled pasta.
	Akashiyaki	Japanese	Japanese round dumpling with octopus filling.
	Ang Ku Kueh	Chinese, Singaporean, Indonesian	Chinese pastry usually eaten during significant occasions.
	Apple Dumpling	Austrian, British, Czech, German	Pastry-wrapped apple.
	Arancini	Italian	Italian snack food stuffed with rice and ragù.
	Ashak	Afghan	Afghan dish made of pasta dumplings.
	Ba-Wan	Taiwanese	Taiwanese street food.
	Bánh bao	Vietnamese	Vietnamese steamed bun.
	Bánh chưng	Vietnamese	Vietnamese rice cake.
	Bánh lá	Vietnamese	Stuffed leaf cake.
	Bánh tẻ	Vietnamese	Vietnamese steamed rice cakes.
	Bánh tét	Vietnamese	Vietnamese cake made from glutinous rice.
	Baozi	Chinese	Filled bun in various Chinese and Chinese-influenced cuisines.
	Bagiya	Indian, Nepalese	Dumpling delicacy in India and Nepal - Nepalese steam rice flour dumpling.
	Blodpalt	Finnish, Swedish	Northern Finnish dumplings made with flour and blood.
	Borș de burechiușe	Moldovan, Romania	Romanian and Moldovan dish.
	Bryndzové halušky	Slovakian	Traditional Slovak dish.
	Buuz	Mongolian	Type of Mongolian steamed meat dumpling.
	Calzone	Italian	Baked Italian turnover.
	Caozai Guo	Chinese	Glutinous rice dumplings colored green with herbs.
	Cappelletti	Italian	Ring-shaped pasta stuffed with filling.
	Capuns	Swiss	Stuffed chard leaves from Swiss cuisine.
	Cepelinai	Lithuanian	Lithuanian potato dish.
	Chapalele	Chilean	Dough made from boiled potatoes and wheat flour.
	Chiburekki	Crimean, Russian, Ukranian	Crimean Tatar deep-fried turnover.
	Chicken and Dumplings	American	Chicken-based soup.
	Cho muang	Thai	A Savory Thai Snack.
	Chuchvara	Central Asian	Central Asian dumpling dish.
	Ci fan tuan	Chinese	Chinese glutinous rice dish.
	Cilok	Indonesian	Indonesian tapioca balls snack from West Java.
	Corunda	Mexican	Mexican type of tamale.
	Crab Rangoon	American-Chinese	American Chinese dumpling appetizers.
	Croquette	Worldwide	Small breaded, deep-fried food.
	Dampfnudel	German	German dumpling.
	Dango	Japanese	A Collection of Japanese ricecakes.
	Dim Sim	Chinese Australian	Chinese snack originating from Australia
	Ducana	Carribean	Sweet Potato dumpling from Antigua and Saint Kitts.
	Empanada	Latin American, Filipino, Spanish, Tunisian	Baked or fried turnover consisting of pastry and filling.
	Fun guo	Chinese	Chinese steamed dumplings.
	Germknödel	Austrian, Germany	German and Austrian yeast dough dumpling.
	Gnocchi	Italian	Small pasta-like dough dumplings.
	Gnuddi	Italian	A type of Pasta.
	Gondi	Iranian	Persian Jewish dish served as part of chicken soup served on Shabbat and other Jewish holidays, similar to their Ashkenazi Jewish counterpart matzo balls.
	Gujhia	Indian	a sweet, deep-fried pastry that is a popular dessert in the Indian subcontinent. This delicacy is made using either suji (semolina) or maida (all-purpose flour), which is stuffed with a mixture of sweetened khoa (milk solids, also called mawa) and dried fruits. The dumpling is then fried in ghee to give it a crispy texture.
	Gulha	Maldivian	mall ball-shaped dumplings that are stuffed with a mixture of tuna, finely chopped onion, grated coconut, and chili.
	Gyoza	Japanese	Gyoza are a Japanese version of jiaozi that were developed from recipes brought back by Japanese soldiers returning from the Japanese-backed puppet state of Manchukuo in northeastern China during World War II.
	Hallaca	Venezuelan	It consists of corn dough stuffed with a stew of beef, pork, or chicken and other ingredients such as raisins, capers, and olives, fresh onion rings, red and green bell pepper slices
	Halušky	Central European, Eastern European	A traditional variety of thick, soft noodles or dumplings found in many Central and Eastern European cuisines under various local names
	Har Gow	Chinese	It is a traditional Cantonese dumpling served as dim sum. It is made of shrimp meat, and steamed in a flour wrapper.
	Hot Pocket	American	There are 50 varieties of the traditional Hot Pocket, including breakfast, lunch and dinner varieties, they also are similar to a calzone
	Hujiao bing	Chinese	It is a type of baked bun that originated in city of Fuzhou, the capital of China's Fujian province.
	Idli	Indian	is a type of savoury rice cake, originating from South India, popular as a breakfast food in Southern India and in Sri Lanka.
	Idrijski žlikrofi	Slovenian	They are traditional Slovenian dumplings that originate from Idrija.
	Jamaican patty	Jamaican	It is a semicircular pastry that contains various fillings and spices baked inside a flaky shell, often tinted golden yellow with an egg yolk mixture or turmeric.
	Jau gok	Chinese	It is a traditional pastry found in Cantonese cuisine, originating from Guangdong Province in China.
	Kalduny	Belarusian Lithuanian, Polish	They are dumplings stuffed with meat, mushrooms or other ingredients, made in Belarusian, Lithuanian, and Polish cuisines.
	Kenkey	West African	It is a staple swallow food similar to sourdough dumplings from the Ga and Fante-inhabited regions of West Africa
	Khinkali	Georgian	It is a dumpling in Georgian cuisine. It is made of twisted knobs of dough, stuffed with meat or vegetables and spices.
	Khuushuur	Mongolian	It is a circle of wheat flour dough folded in half around a filling of minced or ground beef, mutton, or camel, and ground up or deep fried, it looks similar to the empanada
	Knödel	Central European, Eastern European	Usually made from flour, bread or potatoes, they are often served as a side dish,
	Knedle	Central European, Eastern European	A dish of boiled ball- or oval-shaped dumplings with a filling.
	Knish	Jewish	A snack food consisting of a filling covered with dough that is typically baked or sometimes deep fried.
	Knoephla	American	A type of dumpling, commonly used in soups in the United States.
	Kopytka	Belarusian, Lithuanian, Polish	They are a kind of potato dumpling eaten in these countries, usually a main dish or side dish
	Kozhukkattai	Indian	It's a dish made out of rice flour, stuffed with coconut, jaggery or chakavaratti
	Kreplach	Jewish	They are small dumplings in Ashkenazi Jewish cuisine filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup, though they may also be served fried.