List of dumplings

This is a list of notable dumplings. Dumplings are cooked balls of dough based on flour, potatoes or bread. They may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying, or baking. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may be sweet or savory, and are made in many various cuisines in the world.

Dumplings

A

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

C

D

F

G

H

I

J

K

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

M

.

N

O

P

Q

R

S

T

Tangyuan is a Chinese food made from glutinous rice flour. Stuffed and unstuffed varieties exist.
Ukrainian varenyky filled with sour cherries as a dessert
A Cantonese-style shrimp wonton

U

V

W

X

Y

Z

See also

References

  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

  • Media related to Dumplings at Wikimedia Commons
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