Dumplings

Dumplings are a broad family of dishes found in nearly every cuisine around the world, consisting of small pieces of dough wrapped around a filling or served plain. Fillings typically include meat, vegetables, cheese, or fruit, while the dough can be made from wheat flour, potato, rice, or other starches. Depending on the recipe and tradition, dumplings are boiled, steamed, fried, or baked, resulting in textures ranging from soft and pillowy to crispy and golden.

Popular varieties include Chinese jiaozi and wontons, Japanese gyoza, Polish pierogi, Italian ravioli and gnocchi, Georgian khinkali, Ukrainian varenyky, Tibetan momo, and German knödel. Despite the enormous variety of shapes, sizes, and cooking methods, all dumplings share the same basic idea — a simple dough that holds a flavorful filling or stands on its own as a comforting side dish. They are equally popular as street food, home cooking, and restaurant dishes.

Explore the world of dumplings — from classic recipes and regional traditions to preparation tips and serving ideas — in the articles below.