This is a list 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 on
bread,
flour or
potatoes, and may be filled with
meat,
fish,
cheese,
vegetables,
fruits or
sweets. Dumplings may be prepared using a variety of methods, including
baking,
boiling,
frying,
simmering or
steaming and are found in many world cuisines. Some definitions rule out baking and frying in order to exclude items like
fritters and other
pastries that are generally not regarded as dumplings by most individuals.[1]
Aushak – Afghan dishPages displaying wikidata descriptions as a fallback
Ada is a traditional
Keraladelicacy, 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.
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.[3]
Shengjian mantou – A type of small, pan-fried baozi (steamed buns) which is a specialty of ShanghaiPages displaying wikidata descriptions as a fallback
Shishbarak – Central Asian dumpling dishPages displaying short descriptions of redirect targets
This is a list 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 on
bread,
flour or
potatoes, and may be filled with
meat,
fish,
cheese,
vegetables,
fruits or
sweets. Dumplings may be prepared using a variety of methods, including
baking,
boiling,
frying,
simmering or
steaming and are found in many world cuisines. Some definitions rule out baking and frying in order to exclude items like
fritters and other
pastries that are generally not regarded as dumplings by most individuals.[1]
Aushak – Afghan dishPages displaying wikidata descriptions as a fallback
Ada is a traditional
Keraladelicacy, 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.
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.[3]
Shengjian mantou – A type of small, pan-fried baozi (steamed buns) which is a specialty of ShanghaiPages displaying wikidata descriptions as a fallback
Shishbarak – Central Asian dumpling dishPages displaying short descriptions of redirect targets