This is alist 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.^[1][2] The dough can be based onbread,flour orpotatoes, and may be filled withmeat,fish,cheese,vegetables,fruits orsweets. Dumplings may be prepared using a variety of methods, includingbaking,boiling,frying,simmering orsteaming and are found in many world cuisines. Some definitions rule out baking and frying to exclude items likefritters and otherpastries that are generally not regarded as dumplings by most individuals.^[1]

• Abacus seeds – Hakka stir-fried taro dumplings
• Ada (food) – Regional traditional Indian sweet
• Agnolotti – Italian meat-filled pasta
• Akashiyaki – Japanese round dumpling with octopus filling
• Ang ku kueh – Chinese pastry usually eaten during significant occasions
• Apple dumpling – Pastry-wrapped apple
• Arancini – Italian snack food
• Aushak – Afghan dish made of pasta dumplings

Ada is a traditionalKeraladelicacy, consisting ofrice parcels encased in a dough made ofrice flour, with sweet fillings, steamed inbanana leaf and served as an evening snack or as part of breakfast.

Agnolotti is a type ofravioli typical of thePiedmont region ofItaly, made with small pieces of flattenedpasta dough, folded over with a roast beef meat and vegetable stuffing.

Akashiyaki is a small rounddumpling from the city ofAkashi inHyōgo Prefecture,Japan. It's made of an egg-richbatter andoctopus dipped intodashi (a thin fish broth) before eating.

• Ba-wan – Taiwanese street foodPages displaying short descriptions of redirect targets
• Bánh bao – Chinese steamed bun
• Bánh chưng – Vietnamese rice cake
• Bánh lá – Stuffed leaf cake
• Bánh tẻ – Vietnamese steamed rice cakes
• Bánh tét – Vietnamese cake made from glutinous rice
• Baozi – Chinese filled bun
• Bagiya – Dumpling delicacy in India and Nepal - Nepalese steam rice flour dumpling
• Blodpalt – Northern Finnish dumplings made with flour and blood
• Boraki – Armenian cuisine
• Borș de burechiușe – Romanian and Moldovan dish
• Bhapa pitha, steamed rice dumpling stuffed with date molasses and coconut from Bangladesh
• Bryndzové halušky – Traditional Slovak dish
• Buuz – Type of Mongolian steamed meat dumpling

Cepelinai are a national dish ofLithuania.

Chicken and dumplings, a Southern United States dish

• Caozai guo – Glutinous rice dumplings colored green with herbsPages displaying short descriptions of redirect targets
• Cappelletti – Ring-shaped pasta stuffed with filling
• Cepelinai – Lithuanian potato dish
• Chapalele – Chilean dumpling made from boiled potatoes and wheat flour
• Chiburekki – Crimean Tatar deep-fried turnoverPages displaying short descriptions of redirect targets
• Chicken and dumplings – Chicken-based soup
• Chor muang – Thai snack dishPages displaying short descriptions of redirect targets
• Chuchvara – Central Asian dumpling dishPages displaying short descriptions of redirect targets
• Ci fan tuan – Chinese glutinous rice dishPages displaying short descriptions of redirect targets
• Cilok – Indonesian tapioca balls snack from West Java
• Crab rangoon – American Chinese dumpling appetizersPages displaying short descriptions of redirect targets

• Dampfnudel – German dumpling
• Dango – Japanese ricecake
• Dim sim – Chinese snack originating from Australia
• Ducana – Caribbean sweet potato dumpling
• Dushbara – Central Asian dumpling dishPages displaying short descriptions of redirect targets

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

• Fun guo – Chinese steamed dumplings

Gnocchi stuffed withricotta cheese

Hallaca withpan de jamón

• Germknödel – German and Austrian yeast dough dumpling
• Golden Syrup Dumplings
• Gnocchi – Small pasta-like dough dumplings
• Gnudi – Type of pasta
• Gondi dumpling – Persian Jewish dishPages displaying short descriptions of redirect targets
• Gong'a Momo – Dumpling in Tibetan and Nepali cuisinePages displaying short descriptions of redirect targets
• Gujia – Indian sweet dishPages displaying short descriptions of redirect targets
• Gulha – Tuna and coconut dumplings
• Gyoza – Chinese dumplingsPages displaying short descriptions of redirect targets

• Hallaca – Dish from Venezuela
• Halušky – Eastern European dumpling or noodle dish
• Hanum – Rolled manti popular in Kyrgyzstan and Uzbekistan
• Har gow – Cantonese food
• Hujiao bing – Chinese baked bun
• Humita – Pre-Hispanic steamed corn dish

• Idli – South Indian savoury rice cake
• Idrijski žlikrofi – Slovenian dumplings originating from Idrijski

Jau gok

Kenkey (upper right) with fried fish and pepper

• Jahodový
• Jamaican patty – Type of pastry
• Jau gok – Cantonese-style pastry snackPages displaying short descriptions of redirect targets
• Jiaozi – Chinese dumplings
• Joshpara – Central Asian dumpling dish

• Kalduny – Type of dumplings in Balto-Slavic cuisines
• Kenkey – Ground maize dumpling from West Africa
• Khinkali – Georgian dumpling
• Khuushuur – Mongolian fried meat pastry or dumpling
• Knödel – Large round poached or boiled potato or bread dumplings, made without yeast
• Kluski – Polish name for dumplings, noodles and pasta
• Klepon – Southeast Asian traditional rice cake
• Knedle – European dish of boiled dumplings
• Knish – Ashkenazi Jewish and Eastern European baked or fried snack food
• Knoephla – Dumpling often used in soup
• Kopytka – Potato dumpling in Polish, Belarusian, and Lithuanian cuisines
• Kozhukkattai – Dumpling made from rice flourPages displaying short descriptions of redirect targets
• Kreplach – Traditional Jewish dumplings
• Kroppkaka – Swedish potato dumpling
• Kueh tutu – Singaporean steamed rice flour sweet snackPages displaying short descriptions of redirect targets
• Kuih kochi – Malaysian & Indonesian traditional dessertPages displaying short descriptions of redirect targets
• Kundiumi – Russian baked porcini dumplings
• Kudmulu

Kalduny are stuffed dumplings made of unleavened dough inBelarusian,Lithuanian, andPolish cuisines.

Iraqi-Jewishkibbeh. A well-known variety is a torpedo-shaped friedcroquette stuffed with minced beef or lamb.

Meat-filledkreplach in a clearsoup. Kreplach are filled with groundmeat,mashed potatoes or another filling, usually boiled and served inchicken soup, though they may, rarely, be served fried.^[3]

• Leberknödel – Liver dumpling
• Lilva Kachori
• Lo mai gai – Cantonese leaf-wrapped dim sum
• Lukhmi – Type of samosa of Hyderabad, India

Modak is a sweet dumpling popular inWestern andSouth India.

Manti, traditional dumplings ofTurkic peoples are common throughoutCentral andWestern Asia, fromXinjiang toCaucasus andAnatolia.

• Madombi – Botswanan dumplings
• Mandu – Korean dumplingsPages displaying short descriptions of redirect targets
• Mandugwa – Korean sweet dumplingPages displaying short descriptions of redirect targets
• Manti – Type of dumpling popular in Central and West AsiaPages displaying short descriptions of redirect targets
• Marillenknödel – Apricot dumplings from Central Europe
• Matzah ball – Soup dumpling in Jewish cuisine
• Maultasche – Swabian meat-filled dumpling
• Mera Pitha – Rice dumpling pitha originating from Bangladesh
• Mitarashi dango – Japanese skewers with sweet soy sauce
• Modak – Indian sweet dumpling dish
• Mohnnudel – Potato dish
• Momo – Dumpling in Tibetan and Nepali cuisinePages displaying short descriptions of redirect targets
• Mont phet htok – Pyramid rice dumpling

• Nagasari – Indonesian steamed cake

• Orama – Central Asian steamed piePages displaying short descriptions of redirect targets

Palt is a traditionalSwedish meat-filleddumpling, of which there are many different variants.

Pavese agnolotti, an Italian meat-filled pasta

Pyeonsu, a type of Korean dumpling.

• Palt – Type of dumpling from Sweden
• Papanasi – Romanian and Moldovan traditional fried or boiled pastryPages displaying short descriptions of redirect targets
• Pamonha – Traditional Brazilian food
• Pancit Molo – Filipino pork dumpling soup
• Pantruca
• Pasteles – Caribbean and Latin American dish
• Pasty – Cornish pastry filled with meat or vegetables
• Patoleo – Indian stuffed turmeric leaf wraps
• Pavese agnolotti – Italian meat-filled pastaPages displaying short descriptions of redirect targets
• Pelmeni – Russian dumplings
• Pempek – Indonesian dish made of fish and tapioca
• Pickert – Potato dish
• Pierogi – Unleavened stuffed pasta of Polish origin
• Pitepalt – Swedish dish
• Pitha – Food originating from Indian Subcontinent
• Pizza rolls – Frozen pizza snack
• Plum dumplings – European dish of boiled dumplingsPages displaying short descriptions of redirect targets
• Pot Stickers – Chinese dumplingsPages displaying short descriptions of redirect targets
• Poutine râpée – Traditional Acadian dumpling dish
• Pupusas – Central American dishPages displaying short descriptions of redirect targets
• Pundi
• Pyeonsu – Korean dumpling

• Quenelle – Mixture of creamed fish or meat with a light egg binding, formed into an egg-like shape

• Raspeball – Potato dumpling
• Ravioli – Type of filled pasta
• Rissole – European fried dish
• Rivels – Egg-based dumpling of Germanic origin

• Sarmale – Stuffed dishPages displaying short descriptions of redirect targets
• Samosa – Deep-fried pastry snack
• Schupfnudel – Central European dumpling
• Scovardă – Romanian pastry
• Shengjian mantou – A type of small, pan-fried baozi (steamed buns) which is a specialty of Shanghai
• Shishbarak – Central Asian dumpling dishPages displaying short descriptions of redirect targets
• Shlishkes – Hungarian Jewish dumplings
• Shumai – Type of traditional Chinese dumpling
• Siomay – Indonesian steamed fish dumpling
• Silesian dumplings – Traditional Silesian potato dumplings
• Siopao – Philippine steamed bun
• Songpyeon – Traditional Korean rice cakes with a sweet filling
• Soon kueh – Shredded bamboo shoots, turnips and small dried shrimps wrapped in rice-tapioca flour skin
• Sorrentinos – Pasta stuffed with filling
• Strapačky – Dish of dumplings with sauerkraut or cheesePages displaying short descriptions of redirect targets
• Suanla chaoshou – Spicy sauce over steamed, meat-filled dumplingsPages displaying short descriptions of redirect targets
• Szilvásgombóc – European dish of boiled dumplingsPages displaying short descriptions of redirect targets

Tangyuan is aChinese food made fromglutinous rice flour. Stuffed and unstuffed varieties exist.

Ukrainianvarenyky filled with sour cherries as a dessert

ACantonese-style shrimpwonton

• Takoyaki – Japanese appetizer
• Tamale – Traditional Mesoamerican dish
• Tamalito – Traditional Mesoamerican dish
• Tang bao – Large soup-filled variety of steamed bunsPages displaying short descriptions of redirect targets
• Tangyuan – Traditional Chinese dessert
• Taro dumpling – Chinese cuisine
• Tortellini – Stuffed egg pasta
• Tortelloni – Stuffed egg pasta

• Uszka – Small dumplings traditional in Poland and Ukraine

• Varenyky (sometimes Varenyki or Vareniki) – Unleavened stuffed pasta of Ukrainian origin, similar to a pierogi^[4]

• Wonton – Type of Chinese dumpling

• Xiaolongbao – Type of Chinese steamed bun

• Yanpi – Type of Chinese wonton skin
• Yau gok – Cantonese-style pastry snack
• Yen Wan
• Yomari – Nepali sweet dumpling

• Zhaliang – Cantonese dish
• Zillertaler Krapfen
• Zongzi – Traditional Chinese food

• List of rolled foods
• List of sandwiches

• 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.

• Media related toDumplings at Wikimedia Commons

• Dumplings
• Lists of foods by type

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