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 as well!
Here’s some of the products I used personally to make these dumplings if you’re interested. Now, onto the guide!
Palt is a potato dumpling filled with pork. Best topped with lingonberry jam and butter, with a cold glass of milk on the side.
This krappkakor dumpling recipe is a similar concept to palt, but these are vegetarian, featuring a mushroom and onion filling. Serve with melted butter.
“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
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, 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.
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.
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.
Gnocchi is made with just flour, potatoes, and egg. It is also one of the best items on Olive Garden’s menu.
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.
Capuns are unique in the dumpling recipe guide. The wrapper is made with Swiss chard, but the filling is still delicious.
I had no idea before I started this dumpling recipe guide, but Germany actually has quite a few dumpling recipes.
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.
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.
“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
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.
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.
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.
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!
Marillenknödel (Apricot Dumplings)
Topfen (a farmer’s cheese) is the secret ingredient here. You can also use the same recipe to make strawberry dumplings!
This dumpling is potato based, with poppy seeds, butter, and sugar as the toppings. Oooh, and a shot of rum!
As much as the UK doesn’t want to be, they are still technically part of Europe, so this is where they go.
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.
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.
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!
This is another type of halušky, this time with sauerkraut instead of cheese.
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.
Chebureki is like the Ukrainian version of an empanada. A tortilla is filled with meat and onions, folded closed, and fried.
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!
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.
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.
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.
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!
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.
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.
Uszka is served with borscht all over Poland during Christmas Eve. Why? No idea. They are technically a type of pierogi.
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.
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!
Plum dumplings are enjoyed in Poland, Croatia, and Romania as well. Great with cream as a dessert!
This dough uses buttermilk, and the filling includes both ground pork and turkey.
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 originated as a fried pastry stuffed with meat, but evolved into more like a stuffed pasta, from Italian or Polish influences.
Matzo Ball Soup
I know you’ve seen matzo balls before! Great news, it’s also super cheap to make your own.
A Jewish meat pie, similar to a British pasty or a Mexican empanada. They are great to freeze individually to eat later.
Similar to the Polish kopytka, shlishka dumplings are made with primarily potatoes and flour. And a lot of butter.
Corundas are made with corn meal and lard, but I used bacon grease instead. Serve with sour cream and/or red salsa.
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!
Antigua and Barbuda
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.
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.
Amish Apple Dumplings
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.
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.
Hallacas are basically a Venezuelan version of tamales. These have all kinds of goodies in the filling: pork, beef, chicken, olives, pickles, and peppers.
Chapalele is a potato dumpling from the island of Chiloe. The topping is pork cracklings (pan fried pork skins) and Serrano pepper.
Hard to see, but pantrucas are the little strips of dough added to this soup. There’s ground beef, potatoes, carrots, and many more.
Kenkey is a dumpling made with fermented white corn. A common topping is shito, a sauce made from smoked fish.
These madombi dumplings are steamed and served in many kinds of stew in Botswana. Add them to your favorite soup!
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.
Siomay (Steamed Mackerel Dumplings)
Fish in dumplings might throw some of you off, but once you add the peanut sauce and fresh lime juice, the flavors meld beautifully.
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.
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.
Palm sugar and black glutinous rice flour give this kuih koci its color. They are also enjoyed in Malaysia, Brunei, and Singapore.
Kue nagasari is made with both rice and coconut flour, as well as banana and coconut milk. It is best served as dessert.
Putu piring is a steamed rice cake with palm sugar inside and shredded coconut on the bottom. Also enjoyed in Malaysia, Indonesia, and Thailand.
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.
Golden Syrup Dumplings
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.
These dumplings are made with a mix of ground chicken, onion, oil, matzo meal, and chickpea powder. For you hummus fiends out there.
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.
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.
Manti are similar to shish barak, the filling is roughly the same. However, the manti is topped with a tomato, butter, and yogurt sauce.
Also known as joshpara, these tiny dushbara dumplings are filled with ground beef, onion, and spices. Serve with a pomegranate dipping sauce.
The other Georgia.
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!
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.
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.
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 rangoons are delicious bundles of fried dough, filled with crab meat and cream cheese. I must say, this recipe even beats out restaurants!
Wontons are best served in soup, since they have thin wrappers. This recipe includes handmade egg noodles, with shrimp and pork inside the wontons.
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.
Shanghai Breakfast Rolls (Ci Fan Tuan)
These rice rolls are made with Chinese fried dough (you tiao), pork sung, and preserved veggies. A sushi mat helps with the rolling.
Baozi (Pork Buns)
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.
Crystal Shrimp Dumplings (Har Gow)
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!
Cantonese Sweet Dumplings (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.
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”.
Shumai are a classic dim sum dumpling. Open at the top, with a shrimp and mushroom filling.
Sheng Jian Bao (Pan Fried Pork Buns)
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.
I can personally vouch that these are delicious. Deep fried, with a plum filling. Don’t forget to share with your friends.
Spicy Sichuan Dumplings (Hong You Chao Shou)
The key to these spicy Sichuan dumplings is the homemade roasted chili oil and raw garlic!
Taro Puff (Woo Kok)
Taro puffs are made by first mashing taro. Fill it with some minced pork, mushrooms, onion, other sauces, and deep fry to perfection.
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!
Xiao Long Bao (Soup Dumplings)
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.
Zhaliang (Fried Dough Inside Rice Noodle)
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.
Another vegan dumpling recipe! The filling includes carrots, green cabbage, and scallions, with a tofu crumble on top.
Buuz (Mongolian Dumplings)
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.
Khuushuur are fried meat pockets. These are pretty simple, the filling is just beef, onion, garlic, salt and pepper. Great for a picnic!
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.
Gyoza (Japanese Pot Stickers)
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).
Akashiyaki (Octopus Balls)
Akashiyaki is the grandfather of the famous takoyaki from Osaka. Octopus balls served with a dashi broth on the side.
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!
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.
Hu Jiao Bing (Taiwanese Pepper Buns)
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.
Ba-wan (Taiwanese Meatball)
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.
Mandu (Korean Dumplings)
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.
Hobak Pyeonsu (Vegetarian Dumplings)
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.
Bet you weren’t expecting this section.
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.
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!
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!
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.
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).
Pundi are steamed rice ball dumplings. This Mangalorean recipe puts them in an onion gravy. Not Mandalorian, but close enough.
Another vegetarian dumpling! This gujiya recipe uses dried fruits and ghee butter for the filling. Also shows how to bake or fry the gujiya.
Idli is a fluffy steamed cake made with fermented lentils and rice. Best served with chutney on the side for dipping.
Modak (Indian Dumplings)
This modak recipe has a coconut, jaggery syrup, ghee, and cardamom filling. The wrappers are made with rice flour.
Kozhukattai (Sesame Modak)
Kozhukattai is a version of modak offered to Ganesha during festivals. This one is filled with sesame seeds and jaggery syrup. Vegetarian too!
Pitha is a rice flour dumpling with a sweet or spicy filling. This vegan recipe uses spicy lentil masala. Also gluten-free!
How cool is the shape of these yomari? The filling is made with molasses, sesame seeds, cashews and coconut.
A little more south, and a little more east.
Chor Muang (Blue Flower Thai Dumplings)
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.
This Vietnamese version of Chinese bao has ground pork, hard boiled egg, and sausage as the filling.
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.
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!