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World's best dumplings

If you believe we've missed an important world food or drink, please let us know.

 

Khinkali

 
 

Agnolotti is a kind of ravioli made with small pieces of flattened pasta dough, folded over with a roast beef meat and vegetable stuffing. Traditionally agnolotti are of a square shape, side of about 1 inch. However, they can also be semicircular...

 

Ba-wan (literally "meat circle") is a Taiwanese snack food, consisting of a 6-8 cm diameter disk-shaped translucent dough filled with a savory stuffing and served with a sweet and savory sauce. The stuffing varies widely according to different regions in Taiwan...

 

Buuz (Mongolian: Бууз; Buryat: Бууза, Buuza) are a type of Mongolian steamed dumpling filled with minced mutton, or beef meat. The meat is flavoured with onion or garlic and salted. Occasionally, they are flavoured with malted fennel seeds and other seasonal herbs...

 

Cepelinai (singular - cepelinas) or Didžkukuliai are a Lithuanian national dish. They are a type of dumpling made from grated potatoes and usually stuffed with minced meat, although sometimes dry cottage cheese (curd) or mushrooms are used instead...

 

Dampfnudel (lit. "steam-noodle") is a sort of white bread eaten as a meal or as a dessert in Germany. It's a typical southern German dish...

 

A dim sim is a Chinese-inspired meat dumpling-style snack food popular in Australia. The dish normally consists of a large ball of pork or other meat, cabbage and flavourings, encased in a wrapper similar to that of a more traditional dumpling...

 

Frikadeller are flat, pan-fried dumplings of minced meat, often likened to the Danish version of meatballs. They are a popular dish in both Denmark and Germany. In Sweden, poached quenelles are called frikadeller and are usually served in soup...

 

Gnocchi is the Italian name for a variety of thick, soft noodles or dumplings. They may be made from semolina, ordinary wheat flour, potato, bread crumbs, or similar ingredients. The smaller forms are called gnocchetti...

 

Halušky are a traditional variety of thick, soft noodles or dumplings cooked in the Central European cuisines (Slovakia, Poland, Ukraine, Romania and Hungary). They are irregular in shape andmade with wheat flour and/or potatoes...

 

Jiaozi (Chinese transliteration), gyōza (Japanese transliteration), or pot sticker is a Chinese dumpling, widely popular in China and Japan as well as outside of East Asia, particularly in North America...

 

Kalduny or kolduny (Belarusian: калдуны, Russian: кoлдуны, Polish: kołduny, Lithuanian: koldūnai, used in plural only) are stuffed dumplings made of unleavened dough in Belarusian, Lithuanian, and Polish cuisines, akin to the Russian pelmeni and the Ukrainian vareniki...

 

Ketupat is a type of dumpling from Indonesia, Malaysia, Brunei, Singapore, and the Philippines, made from rice that has been wrapped in a woven palm leaf pouch which is then boiled. As the rice cooks, the grains expand to fill the pouch and the rice becomes compressed...

 

Khinkali are Georgian dumplings filled with various fillings such as mushrooms or cheese, but mostly with spiced meat (usually beef and pork, sometimes mutton) with greens, onions and garlic. They are eaten plain, or with coarse black pepper...

 

Khuushuur (Mongolian: хуушууp) is a kind of meat pastry or dumpling popular in Mongolia, similar to Russian and other cuisines' chebureki...

 

Knedlíky (boiled sliced dumplings) are one of the mainstays of Czech cuisine and are quite often served with meals. They can be wheat or potato based, and are sometimes made from a combination of wheat flour and stale bread or rolls...

 

Kofta is a Middle Eastern and South Asian meatball or dumpling. The word kofta is derived from Persian kūfta. In Persian, کوفتن (Kuftan) means "to beat" or "to grind" or meatball...

 

Kreplach are small dumplings filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup. They are similar to Italian tortellini and Chinese wontons...

 

Mandu are dumplings in Korean cuisine. First brought to Korea by the Mongols, they are similar to what are called pelmeni and pierogi in some Slavic cultures. The name is a cognate to the names of similar types of meat-filled dumplings in Central Asia...

 

Manti, also manty, mantu, mantou, or manties are a type of dumpling in Turkish and various Central Asian and Caucasian cuisines, closely related to the east Asian mantou, baozi, and mandu. Manti dumplings consist of a spiced meat mixture in a dough wrapper...

 

Maultaschen are a Swabian specialty food, consisting of an outer layer of pasta dough with a filling traditionally made of minced meat, spinach, bread crumbs and onions and flavored with various spices...

 

Momo, also momo-cha, is a type of Tibetan and Nepalese dumpling enjoyed all over South Asia. It is similar to Mongolian buuz, Chinese jiaozi, or Central Asian manti, closely related to Russian pelmeni, German Maultaschen or Italian ravioli...

 

Palt is a traditional Swedish meat-filled dumpling, of which there are many different variants. Palt is traditionally served with butter and lingonberry preserves, and a glass of cold milk on the side...

 

Pelmeni (пельмени in Russian, singular pelmen, пельмень; пяльмені in Belarusian) are a traditional Eastern European (mainly Russian) dish usually made with minced meat filling, wrapped in thin dough (made out of flour and eggs, sometimes with milk or water added)...

 

Pierogi are a dish consisting of boiled or baked dumplings of unleavened dough stuffed with varying ingredients. They are usually semicircular, but are square in some cuisines...

 

A quenelle is mixture of creamed fish, chicken, or meat, sometimes combined with breadcrumbs, with a light egg binding.It is usually poached. Formerly, quenelles were often used as a garnish in haute cuisine; today, they are usually served on their own...

 

Ravioli (plural; singular: raviolo) are a type of filled pasta composed of a filling sealed between two layers of thin pasta dough. The filling may be meat-based (either red or poultry), fish-based, or cheese-based...

 

Spätzle (also Spätzli in Northern Germany; Nockerln and Knöpfle in parts of Southern Germany and Austria; and Knöpfli in Switzerland), are a type of egg noodles and small dumplings found in the cuisine of Germany and regions of neighboring countries...

 

Vareniki (Russian: вареники) are a kind of stuffed dumpling associated with Ukrainian cuisine. Some variants are also found in Belarusian, Russian, Lithuanian and Polish cooking...

 

Vepřo-knedlo-zelo (vepřová pečeně s knedlíky a se zelím, "Roast pork with dumplings and cabbage")  is considered the most popular Czech dish...

 

A wonton (also spelled wantan, wanton, or wuntun in transcription from Cantonese) is a type of dumpling commonly found in a number of Chinese cuisines...

 

Xiaolóngbāo, also known as soup dumpling, is a type of baozi from eastern China, including Shanghai and Wuxi. It is traditionally steamed in small bamboo baskets, hence the name (xiaolong is literally "small steaming basket")...

 
 
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