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The Complete Dumpling Recipe Guide: 45 Countries

March 19, 2020 by Dennis 28 Comments

109 different dumplings recipes, from 45 countries. If you’re only familiar with pot stickers, there’s so much more out there. Mongolian buuz. Swedish palt. Brazilian pamonha.

There are so many countries in this guide that I had to sort it by geographic region instead of country. Some of these recipes I couldn’t find anywhere else, so I made them myself.

Check out the guide, try out some recipes, and leave a comment at the bottom if there’s any dumplings you want me to add to the list! If you like this one, I have a curry guide and ramen recipe guide as well!

Regions of Dumpling Recipes
  • Scandinavia
  • Western Europe
  • Eastern Europe
  • North America
  • South America
  • Africa
  • Indo-Pacific Islands
  • Middle East
  • Central Asia
  • East Asia
  • South Asia
  • Southeast Asia

Here’s some of the products I used personally to make these dumplings if you’re interested. Now, onto the guide!


Scandinavia


Sweden


Palt

Palt cross section

Palt is a potato dumpling filled with pork. Best topped with lingonberry jam and butter, with a cold glass of milk on the side.

Recipe Here


Kroppkakor

Swedish potato dumplings called krappkakor

This krappkakor dumpling recipe is a similar concept to palt, but these are vegetarian, featuring a mushroom and onion filling. Serve with melted butter.

Recipe Here


Norway


Klubb

Norwegian klubb covered in melted butter and green onion

“These Norwegian Klubb Dumplings are so tasty, filling, and a great way to celebrate Scandinavia. Whether it is a holiday tradition or a weeknight meal, these dumplings are worth the effort.”

– Ben from Ramshackle Pantry

Recipe Here

Western Europe


Italy

I’m betting some people are going to get heated over some pastas and a calzone being in the dumpling reicpe guide, but it’s technically dough with a filling. Don’t hate the player, hate the game.


Ravioli

A bowl of ravioli, garnished with rosemary

Ravioli, ravioli, give me the formuoli! Okay I got that out of my system. Not sure how to add that gif here, but if ya know, ya know (it’s a SpongeBob referrence). Anyway, this site walks you through several different filling options.

Recipe Here


Agnolotti

A bowl of agnolotti pasta

The author of this recipe says that agnolotti is easier to make than ravioli. He also used squirrel meat for this, but you can use rabbit or most likely, chicken instead.

Recipe Here


Calzone

Cross section of a meat filled calzone

Where to draw the line on what is and isn’t a dumpling is quite the philosophical endeavor. But I Googled this for half an hour and Wikipedia says so, so here’s a calzone recipe.

Recipe Here


Gnocchi

A plate full of gnocchi dumplings

Gnocchi is made with just flour, potatoes, and egg. It is also one of the best items on Olive Garden’s menu.

Recipe Here


Tortellini

Cheese tortellini in a garlic butter sauce

This tortellini recipe is vegetarian friendly. It also uses premade tortellini, so you don’t have to spend an hour making these tiny things. You get to focus on making a buttery garlic sauce instead.

Recipe Here


Switzerland


Capuns

Swiss chard wrapped dumplings called capuns

Capuns are unique in the dumpling recipe guide. The wrapper is made with Swiss chard, but the filling is still delicious.

Recipe Here


Germany

I had no idea before I started this dumpling recipe guide, but Germany actually has quite a few dumpling recipes.


Dampfnudel

Dampfnudel dumplings from Germany, with a plum sauce on top

This recipe is actually by Paul Hollywood from The Great British Bake Off! If you watch the show, you know he likes a caramelized bottom and a pillowy top, which is what you can expect here.

Recipe Here


Semmelknödel

A German dumpling made with bread and milk, called semmelknödel

I can’t help you pronounce this, but it’s basically bread mixed with milk, butter, eggs, and parsely. Serve with anything saucy, like gravy, or if you’re German, sauerbraten.

Recipe Here


Knoephla

A light chicken soup filled with German knoephla

“If you need a delicious, comforting, creamy, dumpling soup, Knoephla Soup is right up your alley. This German dish is very popular in some regions of the upper midwest and when you try it, you will know why.”

– Ben from Ramshackle Pantry

Recipe Here


Leberknödel

German liver dumplings in a soup broth

Leberknödel are from the south of Germany, in the beautiful region of Bavaria. They are made with liver, so hopefully you are a fan of that.

Recipe Here


Maultaschen

German maultaschen in a clear, soupy broth

Maultaschen have a local nickname, “small God-cheaters”. These dumplings were made by Catholic monks, as a way to hide meat on the inside from God during Lent.

Recipe Here


Schupfnudeln

Skinny potato dumplings called schupfnudeln in a black skillet

This dumpling recipe meets pretty much every dietary restriction I can think of. It’s vegan and gluten free. Basically potatoes with a few other ingredients.

Recipe Here


Austria


Germknodel

A germknodel with a creamy sauce and poppy seeds on top

This dumpling recipe is a dessert. That’s a creamy vanilla sauce and poppy seeds on top, but you cant see the filling. There’s plum jam inside!

Recipe Here


Marillenknödel (Apricot Dumplings)

Dumplings with a crispy exterior and apricots in the middle

Topfen (a farmer’s cheese) is the secret ingredient here. You can also use the same recipe to make strawberry dumplings!

Recipe Here


Mohnnudeln

Little noodles covered in poppy seeds, butter, and sugar

This dumpling is potato based, with poppy seeds, butter, and sugar as the toppings. Oooh, and a shot of rum!

Recipe Here


United Kingdom

As much as the UK doesn’t want to be, they are still technically part of Europe, so this is where they go.


Pasty

A pasty with sirloin, onion, and rutabaga inside

Pasties traditionally have meat, onions, rutabaga, and potatoes inside. They are also crazy popular in Michigan for some reason. Also, don’t Google pasties. Pasty is the food, pasties is the nipple covering.

Recipe Here


France


Quenelle

Oval shaped dumplings called quenelle with ricotta cheese

If you wanted something fancy for the the Francophile in your life, say no more fam. Quenelles are oval shaped, creamy dumplings. This recipe has ricotta cheese, but there’s lots of different ingredients you can use.

Recipe Here


Eastern Europe

Slovakia


Bryndzové Halušky

A creamy white soup called bryndzové halušky from Slovakia

Bryndzové halušky is the national dish of Slovakia! These little dumplings are made with grated potatoes, flour, and egg. That’s sheep cheese and bacon on top!

Recipe Here


Strapačky

Halusky dumplings with sauerkraut and bacon on top

This is another type of halušky, this time with sauerkraut instead of cheese.

Recipe Here


Lithuania


Cepelinai

Meat filled potato dumplings called cepelinai

Cepelinai are made with potatoes as well, so maybe there is some truth to those Lithuanian potato jokes. These are filled with pork and topped with bacon and sour cream.

Recipe Here


Ukraine


Chebureki

Folded over, fried dough with a meat filling inside, called chebureki

Chebureki is like the Ukrainian version of an empanada. A tortilla is filled with meat and onions, folded closed, and fried.

Recipe Here


Varenyky

Ukrainian varenyky dumplings that look like half moons, with cheese on top

Varenyky is a stuffed Ukrainian pasta. This site has 3 different options for filling: a cheese curd, sauerkraut, or potatoes with crispy pork. 2 of them are vegetarian!

Recipe Here


Slovenia


Idrija Žlikrofi

Dumplings that look like hats with ears

These dumplings are made with flour and stuffed with potatoes and smoked bacon. What sets them apart is their shape, like a hat with ears.

Recipe Here


Poland

Get ready for a long section! I had no idea Poland had so many dumpling recipes. There’s much more than the pierogi you may be familiar with.


Kolduny

Unleavened dough dumplings in a clear chicken soup with sour cream and chives on top

Lithuania could make a claim to these as well. These dumplings are made with unleavened dough, and stuffed with meat and mushrooms. Not always served in chicken soup.

Recipe Here


Kluski

Dumplings made by dropping dough in hot water, called kluski

Kluski is kind of a catch all Polish term for soft dumplings. This version is a drop noodle, where you drop dough into hot water. Great for soups!

Recipe Here


Knedle

Round dumplings with plums inside and sugar on the outside

Knedle can be eaten for dinner, dessert, or any time really. These sweet dumplings have plums inside! They are popular throughout Central and Eastern Europe.

Recipe Here


Silesian Dumplings

Dumplings with an indentation in the middle, with gravy on top

Silesian dumplings are a kind of kluski from the southwest of Poland. The indentation in the middle helps them cook faster, and is a great place for gravy.

Recipe Here


Uszka

Little dumplings filled with mushrooms

Uszka is served with borscht all over Poland during Christmas Eve. Why? No idea. They are technically a type of pierogi.

Recipe Here


Kopytka

Polish dumplings made from leftover mashed potatoes, topped with bacon and mushrooms

Does every Polish dumpling start with a k? I guess so. These are made with leftover mashed potatoes, just add flour and egg. The bacon and mushroom topping is optional.

Recipe Here


Pierogi

Famous Polish dumplings, called pierogi, topped with bacon and sour cream

Ah yes, the coup de grace of Polish dumplings. Potatoes are the classic pierogi filling, but you can find anything these days. Cheese, blueberries, Nutella (I’m guessing here). I visited a cafe in Krakow that served nothing but pierogi!

Recipe Here


Hungary


Plum Dumplings

Dumplings with a crispy exterior and plums on the inside

Plum dumplings are enjoyed in Poland, Croatia, and Romania as well. Great with cream as a dessert!

Recipe Here


Russia


Pelmini

Small Russian dumplings with a pork and turkey filling.

This dough uses buttermilk, and the filling includes both ground pork and turkey.

Recipe Here


Ashkenazi Jewish Dumplings

These dumpling recipes are hard to place in a specific country. They come from the Ashkenazi Jewish people, an ethnic group that settled along the Rhine river. Post World War II, this community migrated to many other countries, such as Israel.


Kreplach

Triangular dumplings in a chicken soup with carrots

Kreplach originated as a fried pastry stuffed with meat, but evolved into more like a stuffed pasta, from Italian or Polish influences.

Recipe Here


Matzo Ball Soup

Matzo balls, a Jewish dumpling, in a chicken soup

I know you’ve seen matzo balls before! Great news, it’s also super cheap to make your own.

Recipe Here


Knish

A Jewish meat pie, called a knish

A Jewish meat pie, similar to a British pasty or a Mexican empanada. They are great to freeze individually to eat later.

Recipe Here


Shlishkas

Little potato dumplings called shlishkas

Similar to the Polish kopytka, shlishka dumplings are made with primarily potatoes and flour. And a lot of butter.

Recipe Here


North America


Mexico


Corundas

Finished corundas with sour cream on the side

Corundas are made with corn meal and lard, but I used bacon grease instead. Serve with sour cream and/or red salsa.

Recipe Here


Empanadas

Beef empanadas on a baking sheet

The most Mexican thing I can think of, besides Cinco de Mayo. A tender and flaky pastry crust, with spicy beef and onions inside. Or try adding cheese!

Recipe Here


Antigua and Barbuda


Ducana (Sweet Potato and Coconut Dumplings)

Ducana, sweet potato and coconut dumplings

Ducana are traditionally made with sweet potatoes and coconut, but I added a mashed banana in there to shake things up. They are pretty sweet, tastes like Thanksgiving.

Recipe Here


United States


Chicken and Dumplings

A bowl of chicken and dumplings

America’s greatest contribution to the Dumplingverse. It’s the only thing I order at Cracker Barrel. This recipe shows you how to make the dumplings, but you can use premade biscuit dough as well.

Recipe Here


Amish Apple Dumplings

Baked apple dumplings with cinnamon sugar on the bottom

Ever had an Amish smorgasbord? Unrelated, but they’re delicious. Top these apple dumplings with vanilla ice cream and drizzle the cinnamon sugar on top.

Recipe Here


Pasteles

Pasteles, a Puerto Rican version of a tamale

Pasteles are a type of tamale made with pork and adobo sauce, made during Christmas Eve in Puerto Rico. Friendly reminder that Puerto Ricans are U.S. citizens by the way, cause some people refuse to acknowledge that.

Recipe Here


South America


Venezuela


Hallacas


Venezuelan tamales called hallacas

Hallacas are basically a Venezuelan version of tamales. These have all kinds of goodies in the filling: pork, beef, chicken, olives, pickles, and peppers.

Recipe Here


Chile


Chapalele

Finished chapalele

Chapalele is a potato dumpling from the island of Chiloe. The topping is pork cracklings (pan fried pork skins) and Serrano pepper.

Recipe Here


Pantrucas

A Chilean red soup with strips of pantrucas dumplings

Hard to see, but pantrucas are the little strips of dough added to this soup. There’s ground beef, potatoes, carrots, and many more.

Recipe Here


Africa


Ghana


Kenkey

Kenkey, a dumpling from Ghana, served with grilled fish

Kenkey is a dumpling made with fermented white corn. A common topping is shito, a sauce made from smoked fish.

Recipe Here


Botswana


Madombi

Big doughy dumpling balls in a chicken soup

These madombi dumplings are steamed and served in many kinds of stew in Botswana. Add them to your favorite soup!

Recipe Here


Indo-Pacific Islands

I tried to find a geographic term for this group but nothing fit. Not Micronesia, not Polynesia, not even Oceania. So this is the best I could think of.


Indonesia


Siomay (Steamed Mackerel Dumplings)

Finished Siomay

Fish in dumplings might throw some of you off, but once you add the peanut sauce and fresh lime juice, the flavors meld beautifully.

Recipe Here


Cilok

Tapioca ball dumplings on a stick with peanut sauce

These dumpling balls are made with a mixture of regular flour and tapioca flour. They include dried shrimp and scallions. This recipe shows you how to fry them or boil them.

Recipe Here


Pempek Ayam

Sliced pempek

The traditional pempek is made with white flaky fish, pound into a paste and mixed with tapioca dough. Ayam is the same, but substitute chicken for fish. It’s more economical, so it’s very popular as well.

Recipe Here


Kuih Koci

Kuih koci on a banana leaf

Palm sugar and black glutinous rice flour give this kuih koci its color. They are also enjoyed in Malaysia, Brunei, and Singapore.

Recipe Here


Kue Nagasari

Rectangular kue nagasari dumplings made with rice flour and wrapped in banana leaves

Kue nagasari is made with both rice and coconut flour, as well as banana and coconut milk. It is best served as dessert.

Recipe Here


Singaopore


Putu Piring

Putu Piring

Putu piring is a steamed rice cake with palm sugar inside and shredded coconut on the bottom. Also enjoyed in Malaysia, Indonesia, and Thailand.

Recipe Here


Philippines


Siopao Asado

A Filipino version of bao, a steamed dough with meat inside

Siopao asado is like the Filipino version of Chinese bao. This recipe has a pork filling, and shows you how to make the dough yourself.

Recipe Here


Australia


Golden Syrup Dumplings

A steel pan with golden syrup dumplings and a side of vanilla cream

Technically Australia is the biggest island in the Pacific, right? Golden syrup is a special kind of syrup that isn’t sold in the US, but you can try maple syrup instead.

Recipe Here


Middle East


Iran


Gondi

A chicken soup with chickpea dumplings called gondi

These dumplings are made with a mix of ground chicken, onion, oil, matzo meal, and chickpea powder. For you hummus fiends out there.

Recipe Here


Lebanon


Kibbeh

Crunchy oval shaped dumplings called kibbeh with a tzatziki sauce

There are several variations of kibbeh, Lebanon has one with raw beef! This one is fully cooked though, no need to worry. There’s pine nuts in the filling as well.

Recipe Here


Shish Barak

Dumplings filled with lamb and pine nuts

Turns out other words can come after shish besides kabob. Kidding aside, these are filled with lab and spices, topped with pine nuts and yogurt.

Recipe Here


Turkey


Manti

Lamb dumplings with a tomato, butter, and yogurt sauce on top

Manti are similar to shish barak, the filling is roughly the same. However, the manti is topped with a tomato, butter, and yogurt sauce.

Recipe Here


Central Asia


Azerbaijan


Dushbara

Tiny dushbara dumplings filled with ground beef and onion

Also known as joshpara, these tiny dushbara dumplings are filled with ground beef, onion, and spices. Serve with a pomegranate dipping sauce.

Recipe Here


Georgia

The other Georgia.


Khinkali

Round dumplings pinched at the top with ground beef inside, called khinkali

The filling in these khinkali is mostly ground beef, cumin, and cilantro. There is also a little bit of broth as well. Almost like a soup dumpling!

Recipe Here


Kyrgyzstan


Oromo

A rolled dumpling with lamb and sweet potato inside

Oromo is made by placing lamb, onion, and sweet potato on a sheet of dough. Roll it into a snake and coil it into a circle to make a sort of personal meat pie.

Recipe Here


Afghanistan


Ashak

An Afghani vegetarian dumpling called ashak

This is a vegetarian dumpling if you use yogurt, but it can become vegan if you use coconut yogut! The filling is mainly leeks and onions.

Recipe Here


East Asia


China

I know what you’ve been waiting for. The heavyweight champion of dumplings. I probably could have done a guide just on Chinese dumplings, like the one for Chinese desserts, but I still included all the classics.


Crab Rangoon

A plate of crab rangoons

Crab rangoons are delicious bundles of fried dough, filled with crab meat and cream cheese. I must say, this recipe even beats out restaurants!

Recipe Here


Wonton Soup

A cast iron pot filled with wonton egg noodle soup

Wontons are best served in soup, since they have thin wrappers. This recipe includes handmade egg noodles, with shrimp and pork inside the wontons.

Recipe Here


Fun Guo

Dumplings with slightly translucent skin, filled with pork and mushrooms

The name fun does these justice. From the city of Guangzhou, fun guo can have many different fillings. Shrimp, pork, shiitake mushrooms to name a few. Can be steamed or pan fried.

Recipe Here


Shanghai Breakfast Rolls (Ci Fan Tuan)

Rice rolls with Chinese fried dough, pork sung, and preserved veggies

These rice rolls are made with Chinese fried dough (you tiao), pork sung, and preserved veggies. A sushi mat helps with the rolling.

Recipe Here


Baozi (Pork Buns)

Pork Bao

Bao are everywhere nowadays. I even saw them being served in the St. Louis airport last year. The fillings are endless, but this recipe uses ground pork.

Recipe Here


Crystal Shrimp Dumplings (Har Gow)

Dumplings with a slightly translucent wrapper and shrimp filling

Crystal shrimp dumplings get their name from the wrappers. They are popular at dim sum spots. This recipe took the author 2 years to perfect!

Recipe Here


Cantonese Sweet Dumplings (Yau Gok)

Fried, half moon shaped dumplings called yau gok

Yau gok are a popular Chinese New Year treat, because it sounds similar to “to be outstanding”. With peanuts, coconut, sesame seeds, and sugar for filling, I’m sure they are.

Recipe Here


Tang Yuan

Colorful Tang Yuan

Tang yuan are a symbol of unity, frequently eaten at the Lantern Festival and weddings. Sometimes served in a tong sui soup, literally translated as “sugar water”.

Recipe Here


Shumai

Dumplings open at the top with a shrimp filling

Shumai are a classic dim sum dumpling. Open at the top, with a shrimp and mushroom filling.

Recipe Here


Sheng Jian Bao (Pan Fried Pork Buns)

Pan fried bork bao called sheng jian  bao

I’ll put these as a separate entry because they are pan fried instead of steamed. This is a local specialty in Shanghai, and is enjoyed for breakfast.

Recipe Here


Sesame Balls

Sesame balls on a wire rack

I can personally vouch that these are delicious. Deep fried, with a plum filling. Don’t forget to share with your friends.

Recipe Here


Spicy Sichuan Dumplings (Hong You Chao Shou)

Spicy Sichuan dumplings in a roasted chili oil with scallions on top

The key to these spicy Sichuan dumplings is the homemade roasted chili oil and raw garlic!

Recipe Here


Taro Puff (Woo Kok)

Mashed taro filled with minced pork and fried

Taro puffs are made by first mashing taro. Fill it with some minced pork, mushrooms, onion, other sauces, and deep fry to perfection.

Recipe Here


Jiaozi (Potstickers)

Pork dumplings in a cast iron skillet

Probably what most of you think of when you hear dumplings. Jiaozi are usually pan fried, then steamed to cook the filling. This one is pork!

Recipe Here


Xiao Long Bao (Soup Dumplings)

Xiao long bao, Chinese dumplings filled with soup

Soup dumplings are one of the trendiest foods I can think of right now, these things are popping up everywhere. They are tricky, you have to make a jelly that melts when steamed.

Recipe Here


Zhaliang (Fried Dough Inside Rice Noodle)

Fried dough inside rice noodles, topped with a sweet soy sauce

Similar to ci fan tuan, but instead of rice, using rice noodles! The sauce is made with light soy sauce, dark soy sauce, ginger, scallion, sugar, oyster sauce, and oil.

Recipe Here


Tibet


Momos

Tibetan dumplings called momos with an orange dipping sauce

Another vegan dumpling recipe! The filling includes carrots, green cabbage, and scallions, with a tofu crumble on top.

Recipe Here


Mongolia


Buuz (Mongolian Dumplings)

Dumplings open at the top with a meat filling inside, shaped like hexagons

Mongolia is influenced by Chinese and Russian culture, so that’s why buuz are similar to bao. However, buuz use mutton and few vegetables and spices, due to Mongolia’s cold climate.

Recipe Here


Khuushuur

Mongolian fried meat pockets called khuushuur

Khuushuur are fried meat pockets. These are pretty simple, the filling is just beef, onion, garlic, salt and pepper. Great for a picnic!

Recipe Here


Japan


Mitarashi Dango

Mitarashi dango, Japanese rice balls on a stick, with a sweet glaze on top

At first glance, these dango look the same as cilok. However, cilok has a peanut sauce. These dango use a sweet soy sauce glaze and are lightly grilled for a slight char.

Recipe Here


Gyoza (Japanese Pot Stickers)

Crispy gyoza dumplings with a dipping sauce on the side

If you like Chinese pot stickers, you’ll love these as well. Main difference is that gyoza has a thinner wrapper, traditionally uses ground pork, and is heavy on the garlic (good with me).

Recipe Here


Akashiyaki (Octopus Balls)

Akashiyaki, octopus balls

Akashiyaki is the grandfather of the famous takoyaki from Osaka. Octopus balls served with a dashi broth on the side.

Recipe Here


Takoyaki

Takoyaki, octopus balls, with mayonnaise and bonito flakes on top

I bet you can tell the difference between this and akashiyaki, besides the better photography. Mayonnaise, bonito flakes, seaweed, and a special sauce on top. Batter is different too!

Recipe Here


Mochi

Green tea mochi on a plate

Mochi is made with glutinous rice flour, with all kinds of fillings. The most common is red bean, but this recipe is made with green tea.

Recipe Here


Taiwan


Hu Jiao Bing (Taiwanese Pepper Buns)

Taiwanese pepper buns with a meat and onion filling

Pepper buns are the most iconic street food in Taiwan. Usually baked by sticking to the side of a deep vase-like oven, this recipe shows you how to do it with your oven at home.

Recipe Here


Ba-wan (Taiwanese Meatball)

Pork falling out of a translucent dough wrapper

Ba-wan is made with a pork, shiitake mushroom, bamboo shoot, and shallot filling, but it’s the wrapper that steals the show. Made with rice flour and sweet potato starch, the wrapper is translucent.

Recipe Here


South Korea


Mandu (Korean Dumplings)

Steamed mandu in a bamboo steamer basket

These dumplings are loaded with delicious ingredients. Zucchini, cabbage, mushrooms just to name a few. Also, this dumpling recipe shows how to cook them 4 ways: boiled, steamed, pan fried, and deep fried.

Recipe Here


Hobak Pyeonsu (Vegetarian Dumplings)

Vegetarian mandu dumplings called hobak pyeonsu

Technically a type of steamed mandu, these dumplings are vegetarian! Oh yeah, also gluten-free and vegan. No garlic or green onion either if you don’t like that.

Recipe Here


North Korea

Bet you weren’t expecting this section.


Manduguk

A clear soup broth with mandu dumplings added

As the name implies, manduguk is a soup with mandu dumplings added. Usually beef broth, but this recipe uses anchovy broth. In South Korea, it’s popular to add rice cakes as well.

Recipe Here


South Asia


Maldives


Gulha (Fried Tuna Dumplings)

Gulha, fried tuna dumplings

I made these myself, and I have to say the filling is very unique. Tuna, coocnut, ginger, lemon, garlic, it’s unlike any dumpling you’ve ever had. And it’s fried!

Recipe Here


India


Lilva Kachori

Fried dumplings with green pigeon peas inside

The filling is made out of lilva (pigeon peas) and a bunch of spices, then the kachori is deep fried. Also, it’s vegetarian and vegan!

Recipe Here


Samosa

Fried samosa on top of newspaper with dipping sauces on the side

Samosa is a fried pastry with a savory filling, usually spiced potatoes, onion, cheese, lentils, or meat. This one is vegan, with a potato and green pea filling.

Recipe Here


Lukhmi

Lukhmi, a flakier regional variant of samosa

Lukhmi is a regional variant of samosa, that is flakier and usually filled with meat. This recipe is vegetarian though, filled with potatoes and paneer (Indian cottage cheese).

Recipe Here


Pundi

Steamed rice balls in an onion gravy

Pundi are steamed rice ball dumplings. This Mangalorean recipe puts them in an onion gravy. Not Mandalorian, but close enough.

Recipe Here


Gujiya

Fried gujiya filled with dried fruit and ghee butter

Another vegetarian dumpling! This gujiya recipe uses dried fruits and ghee butter for the filling. Also shows how to bake or fry the gujiya.

Recipe Here


Idli

Fluffy steamed cakes made with fermented lentils and rice

Idli is a fluffy steamed cake made with fermented lentils and rice. Best served with chutney on the side for dipping.

Recipe Here


Modak (Indian Dumplings)

Indian dumplings called moday, with coconut filling

This modak recipe has a coconut, jaggery syrup, ghee, and cardamom filling. The wrappers are made with rice flour.

Recipe Here


Kozhukattai (Sesame Modak)

Modak filled with sesame seeds and jaggery syrup

Kozhukattai is a version of modak offered to Ganesha during festivals. This one is filled with sesame seeds and jaggery syrup. Vegetarian too!

Recipe Here


Pitha

Rice dumplings called pitha, with a spicy masala filling

Pitha is a rice flour dumpling with a sweet or spicy filling. This vegan recipe uses spicy lentil masala. Also gluten-free!

Recipe Here


Yomari

Yomari on a plate

How cool is the shape of these yomari? The filling is made with molasses, sesame seeds, cashews and coconut.

Recipe Here


Southeast Asia

A little more south, and a little more east.


Thailand


Chor Muang (Blue Flower Thai Dumplings)

Blue Thai dumplings in the shape of a flower, with peanuts on top

I don’t think it’s an overreaction to say this is one of the most beautiful things I’ve ever seen. Blue butterfly pea flowers give the chor muang their coloring.

Recipe Here


Vietnam


Bahn Bao

A Vietnamese version of bao, with Chinese sausage, pork, and egg

This Vietnamese version of Chinese bao has ground pork, hard boiled egg, and sausage as the filling.

Recipe Here


Bahn Tet

Sticky rice rolls wrapped in a banana leaf, called bahn tet

If you’ve been to an Asian grocery store, I bet you’ve seen these. Bahn tet is a favorite during Lunar New Year. The filling includes mung beans and pork belly.

Recipe Here


Thanks so much for reading my dumpling guide! Leave a comment below if there are any I left out. Or if you just want to say hi!

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Filed Under: Appetizers Tagged With: dough with filling, dumpling, dumpling recipe guide, dumplings, guide

About Dennis

When I'm not experimenting in the kitchen, I enjoy rock climbing and acting. Meme expert. Anime connoisseur.

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  1. Brian

    March 20, 2020 at 10:14 am

    Empanadas are Argentinian, not Mexican. Even when you find them in Mexico (which is not at all common) they are thought of as an Argentinian item.

    Reply
    • Dennis

      March 20, 2020 at 2:44 pm

      Really? Empanadas are heavily associated with Mexico in the USA. Didn’t know that.

      Reply
      • Katie

        March 20, 2020 at 5:46 pm

        I feel like they could be associated with loads of South (and Central) American countries. I wouldn’t say it’s wrong to list it with Mexico. Some people are just pedantic.

        Awesome list – definitely trying out some of these recipes! Never made home-made dumplings but excited to try!

        Reply
        • Dennis

          March 20, 2020 at 6:40 pm

          Thanks, I hope you enjoy them! 🙂

          Reply
  2. CreftloDollar

    March 20, 2020 at 10:06 pm

    You left out a lot in Southeast Asia. There are loads more I could help fill. Putu Piring is not only in Singapore but Malaysia. It’s origins are from South India.

    Reply
    • Dennis

      March 20, 2020 at 11:58 pm

      What are some of the ones you think need to be added?

      Reply
  3. Irene

    March 21, 2020 at 3:23 am

    IMHO the main difference between Japanese and Chinese dumplings, besides the skins being thinner, is that the Japanese gyoza has much more cabbage than meat in the filling, maybe 4:1. I always consider them to be healthier because of this. 😉

    Reply
    • Dennis

      March 21, 2020 at 10:16 am

      Any excuse to eat more dumplings works for me!

      Reply
  4. Jessica

    March 21, 2020 at 4:28 pm

    A pasty is NOT a dumpling. A pasty is a pasty :’) The UK has suet dumplings (sometimes known as doughballs). You have them steamed atop a stew, or baked in the oven on a casarole or cobbler. This is the only UK dumpling that I am aware we have.

    Reply
    • Dennis

      March 21, 2020 at 5:58 pm

      It’s hard to figure out where to draw the line. I figured better to include things than not. I’ll look into a true UK dumpling recipe though!

      Reply
      • Jess

        July 16, 2020 at 12:53 pm

        For UK dumplings, there’s also Scottish clootie dumplings (which look more like fruitcake than dumplings)

        Reply
        • Dennis

          July 16, 2020 at 5:47 pm

          Thanks for the tip! I’ll add a recipe for them in the next update!

          Reply
  5. Pooh

    March 21, 2020 at 4:49 pm

    Never expected I would spot Pundi on your list.. Thanks for including our Mangalorean dumpling😃 (Not many know this one except for us Tuluvas)
    Thanks for your efforts..!

    Reply
    • Dennis

      March 21, 2020 at 6:02 pm

      It’s awesome hearing from people from where the dumplings are from! Glad you liked it!

      Reply
  6. Ellie L.

    March 21, 2020 at 6:29 pm

    I am very excited about making a few of these! I’m planning to make a pescatarian version of xiaolong bao soon!

    Reply
    • Dennis

      March 21, 2020 at 6:36 pm

      Sounds delicious! I bet it works it out!

      Reply
  7. Mina

    March 22, 2020 at 8:19 am

    Lots more dumplings/filled breads from South Korea! Wang mandu are similar to bao, with a filling that has more vegetables, glass noodles, and varieties of protein. Sweet stuffed rice cakes include songpyeon and gyeongdan. Hotteok is a filled bread that can be sweet or savory.

    Reply
    • Dennis

      March 22, 2020 at 9:48 am

      Thanks for the info! I’ll look into them!

      Reply
  8. Olga

    March 27, 2020 at 2:18 pm

    Dear Dennis,
    You’ve missed the Czech Republic completely and our national food are plum-filled dumplings. Big mistake. After the whole calamity is over, come for a visit and have a taste 😉

    Reply
    • Dennis

      March 27, 2020 at 2:57 pm

      I’ll add them in on the next edit!

      Reply
  9. Howgeekis.Com

    March 28, 2020 at 1:03 am

    Only agnolotti are easier to make than ravioli. Really, they are. And agnolotti can be filled with anything. I have a recipe for venison agnolotti in my book

    Reply
  10. Norea

    April 25, 2020 at 10:11 am

    Crab rangoons are not Chinese. You will not find them in China. They’re from the US.

    Here’s a story about them: https://www.atlasobscura.com/articles/what-is-crab-rangoon

    Reply
    • Dennis

      April 25, 2020 at 11:23 am

      I’m aware, but I find it hard to assign a dish to a culture when there are so many influences in its creation. They were invented by Chinese-Americans, but it is a modification of won-tons from China to suit local tastes. Since it’s a relatively recent creation by probably first generation immigrants, I gave credit to China for this one. If lots of people disagree I can move it around though!

      Reply
      • Norea

        April 28, 2020 at 11:46 am

        If you read the article, it said

        ‘The history of crab rangoon leads back to tiki culture. The dish was probably invented by Victor Bergeron, best known as the namesake founder of the Trader Vic’s chain of tiki bars.’

        Doesn’t have connection to China. Is not created by a Chinese. More associated with Tiki culture.

        Reply
  11. Anish Man Shrestha

    May 3, 2020 at 6:55 am

    HI Dennis,
    Good job with the page. Kudos for that.
    However, there is a mistake regarding “Yomari”. You have placed it under India abut It is a Nepalese delicacy ( I am from Nepal).
    Even the name comes from Newari-language (Newari is one of many languages spoken in Nepal) words, “ya:” meaning “to like” and “mari” meaning “delicacy”
    https://en.wikipedia.org/wiki/Yomari

    Hope you’ll amend it when you see this message.

    Regards,
    Anish

    Reply
  12. Mahima

    August 24, 2020 at 1:05 am

    Wow! I am going to try some of these today. Thanks for sharing.

    Reply
  13. Ashlei

    May 17, 2022 at 4:12 pm

    I think you should include some native north American dumplings like Chickasaw grape dumplings and Chickasaw/Choctaw Bananha! There are recipes for both of those on chickasaw.net I’m not familiar if any other native tribes have dumplings but it would be interesting to look into!

    Reply
    • Dennis

      June 15, 2022 at 1:37 pm

      Very interesting, hadn’t heard of these before!

      Reply

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