View source for Dumpling

{{Short description|Food that consists of small pieces of dough}}
{{Other uses}}
{{More citations needed|date=September 2023}}
{{Use dmy dates|date=May 2023}}
{{Infobox food
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| caption = Varieties of dumplings from around the world (left to right, top to bottom): Chinese [[wonton]]; Uzbek [[Manti (food)|manti]]; Slavic [[pierogi]]; Georgian [[khinkali]]; South Indian [[kozhukkatta]]; West African [[kenkey]]
| main_ingredient = [[Flour]], [[potato]]es, [[bread]] or [[rice]]
}}
'''Dumpling''' is a broad class of dishes that consist of pieces of cooked [[dough]] (made from a variety of [[starch]]y sources), often wrapped around a filling. The dough can be based on [[bread]], wheat or other [[flour]]s, or [[potato]]es, and it may be filled with [[meat]], [[Fish as food|fish]], [[tofu]], [[cheese]], [[vegetable]]s, or a combination. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines.<ref name=":1">{{Cite book |last=Gallani |first=Barbara |title=Dumplings: a global history |date=2015 |publisher=Reaktion Books |isbn=978-1-78023-433-5 |location=London, UK |oclc=906746909}}</ref><ref name=":2">{{Cite web |title=What's a dumpling? Trying to define a world of dough balls |url=https://www.chicagotribune.com/dining/craving/ct-dumplings-defined-food-0201-20170127-story.html |first1=Nick |last1=Kindelsperger |access-date=2 March 2023 |website=Chicago Tribune |date=February 1, 2017 |archive-date=2 March 2023 |archive-url=https://web.archive.org/web/20230302234309/https://www.chicagotribune.com/dining/craving/ct-dumplings-defined-food-0201-20170127-story.html |url-status=unfit }}</ref><ref>{{Cite news|last=Ko|first=Genevieve|date=1 February 2021|title=Now's the Time for Homemade Dumplings|language=en-US|work=The New York Times|url=https://www.nytimes.com/2021/02/01/dining/lunar-new-year-dumplings.html |url-access=subscription |access-date=12 August 2021|issn=0362-4331|archive-date=12 August 2021|archive-url=https://web.archive.org/web/20210812125138/https://www.nytimes.com/2021/02/01/dining/lunar-new-year-dumplings.html|url-status=live}}</ref>
One of the earliest mentions of dumplings comes from the Chinese scholar Shu Xi who mentions them in a poem 1,700 years ago. In addition Archaeologically preserved dumplings have been found in Turfan, Xinjiang China dating back over 1,000 years.<ref>{{Cite web |last=Brunch |first=The Bit Bots |title=How a Simple Dish Conquered the World? |url=https://thebitbotsbrunch.beehiiv.com/p/origins-of-dumplings?utm_source=thebitbotsbrunch.beehiiv.com&utm_medium=newsletter&utm_campaign=how-a-simple-dish-conquered-the-world |access-date=2024-12-04 |website=The Bit Bots Brunch |language=en}}</ref>
== Definition ==
[[File:Okruglice u rajngli za kuhanje.jpg|thumb|right|Cooking dumplings in boiling water]]
The precise definition of a dumpling is controversial, varying across individuals and cultures.<ref name=":1" /><ref name=":2" /> The term emerged in English by the 17th century, where it referred to a small lump of dough cooked by simmering or steaming.<ref name=":3">{{Cite book |last=Davidson |first=Alan |title=The Oxford companion to food |publisher=Oxford University Press|date=2014 |editor=Tom Jaine |isbn=978-0-19-967733-7 |edition=3rd |location=New York |oclc=890807357}}</ref><ref name=":2" /> The definition has since grown to include filled dumplings, where the dough encloses a sweet or savory filling.<ref>{{Cite book |last=Labensky |first=Sarah R. |title=On cooking: a textbook of culinary fundamentals |publisher=Pearson |date=2019 |author2=Alan M. Hause |author3=Priscilla Martel |isbn=978-0-13-444190-0 |edition=Sixth |location=Hoboken |oclc=1008765124}}</ref><ref name=":3" /><ref name=":2" /><ref>{{Cite book |title=The Professional Chef |date=2011 |publisher=John Wiley & Sons |isbn=978-0-470-42135-2 |edition=9th |location=Hoboken, N.J. |oclc=707248142}}</ref> Dumplings can be cooked in a variety of ways, including [[boiling]], [[simmering]], and [[steaming]], and occasionally [[baking]] or [[frying]]; however, some definitions rule out baking and frying in order to exclude items like [[fritter]]s and other [[Pastry|pastries]] that are generally not regarded as dumplings by most individuals.<ref name=":1" />
==African==
[[Banku (dish)|Banku]] and [[kenkey]] are West African preparations defined as dumplings in that they are steamed starchy balls of dough. Both are formed from [[fermented]] [[cornmeal]]. Banku is boiled and requires continuous kneading, while kenkey is partly boiled then finished by steaming in corn or [[banana]] leaves.<ref>{{cite web | url = http://www.congocookbook.com/staple_dish_recipes/banku_and_kenkey.html | title = Banku & Kenkey | work = The Congo Cookbook | year = 2009 | first = Ed | last = Gibbon | access-date = 22 July 2011 | archive-url = https://web.archive.org/web/20180113051827/http://www.congocookbook.com/staple_dish_recipes/banku_and_kenkey.html | archive-date = 13 January 2018 }}</ref>
[[Tihlo]], prepared from roasted [[barley]] flour, originated in the [[Tigray Region]] of [[Ethiopia]] and is now very popular in [[Amhara Region|Amhara]] as well and spreading further south.<ref>{{cite web|title=CUSTOMS|url=http://www.tigraionline.com/bahlina.html|work=Tigrai Online|access-date=3 January 2013|archive-date=21 October 2019|archive-url=https://web.archive.org/web/20191021194711/http://www.tigraionline.com/bahlina.html|url-status=live}}</ref>
{{ill|Souskluitjies|wd=Q116698305|s=1|v=sup}}, {{ill|melkkos|af}}, and [[dombolo]] are dumplings found in [[South Africa]]. ''Souskluitjies'' are a steamed sweet dumpling, sometimes made with plain flour and sometimes with the addition of dried fruits or other flavors. They are often served with a syrup flavored with [[cinnamon]] or a [[custard]] sauce.<ref>{{cite web | url = http://dessert.food.com/recipe/souskluitjies-dumplings-in-cinnamon-syrup-133679 | title = Souskluitjies (Dumplings In Cinnamon Syrup) | date = 16 August 2005 | author = GT in SA | work = FOOD. | publisher = Food.com | access-date = 22 July 2011 | archive-url = https://web.archive.org/web/20120121090748/http://dessert.food.com/recipe/souskluitjies-dumplings-in-cinnamon-syrup-133679 | archive-date = 21 January 2012 }}</ref><ref>{{cite web |url=http://www.food.com/recipe/souskluitjies-south-african-dumplings-in-custard-sauce-173120 |title=Souskluitjies (South African Dumplings In Custard Sauce) |date=17 June 2006 |author=evelynathens |website=Food.com |access-date=22 July 2011 |archive-date=12 September 2017 |archive-url=https://web.archive.org/web/20170912234909/http://www.food.com/recipe/souskluitjies-south-african-dumplings-in-custard-sauce-173120 |url-status=live }}</ref> Melkkos are formed by putting [[milk]], one teaspoon at a time, into a dry flour mixture. The flour clings to the milk and forms dumplings, which are then boiled in a mixture of milk and [[butter]]. They are served hot and sprinkled with cinnamon sugar.<ref>{{cite web | url = http://www.godsglory.org/Recipes.htm | title = South African Recipes | first = Sharon | last = Swanepoel | publisher = God's Glory Ministries International | access-date = 22 July 2011 | archive-date = 29 August 2011 | archive-url = https://web.archive.org/web/20110829062519/http://www.godsglory.org/Recipes.htm | url-status = live }}</ref> ''Dombolo'', also called ''ujeqe'' or steam bread, is made from steamed dough and is often consumed with different kinds of side dishes such as chicken stew, beef stew, [[oxtail]] stew, lamb stew, or [[tripe]].
[[Kaimati]] and [[Matobosha]] are  dumplings found in [[Kenya]] which is mostly consumed as part of breakfast. It is also commonly served at parties, or in fast-food kiosks.
== Caribbean and Latin America ==
[[File:Empanadas salteñas.jpg|thumb|upright|Homemade empanadas from Salta, [[Argentina]]]]
[[Empanadas]], whose stuffing, manufacture and types are numerous and varied, differ from traditional dumplings in that they are deep fried, steamed, or baked, and excess dough is not cut off.
=== Bajan ===
In [[Barbados]], dumplings differ from those in other [[Caribbean]] islands in that they are slightly sweetened. The dumplings may either be of the flour or cornmeal variety. The dough is flavoured with spices, cinnamon and [[nutmeg]]. Dumplings are often boiled in Bajan soup. When found in stew-like dishes, the dumplings are steamed along with [[Ground provisions|ground provision]], salted meat, [[Cooking banana|plantain]] and other ingredients, and then served with [[gravy]].
=== Brazilian ===
In [[Brazil]], there are a variety of dumplings. [[pastel (food)|Pastéis]] are made of a thin dough that can be stuffed with a variety of fillings, such as condimented ground beef, chicken, shrimp, mixed vegetables, cheese, or even sweets, and they are typically fried or baked. {{ill|Empadinha|lt=Empada|pt|Empada}} is made of muffin-shaped dough stuffed primarily with chicken, cheese or seafood. [[Coxinha]]s are prepared from a thick dough stuffed with chicken (akin to a chicken [[corn dog]]). Bolinhas, which literally translates to 'little balls', can have meat ({{lang|pt|bolinhas de carne}}) or cheese ({{lang|pt|bolinhas de queijo}}) inside.
All of these dumplings can vary from their original forms with optional additions like olives, onions, or spices. They are commonly served at parties. In some parts of Brazil like Rio, dumplings can be found in fast-food kiosks ('open restaurants'), in the city, or in parks.
=== Caribbean ===
Dumplings are made from a simple dough consisting of all-purpose flour, water, and salt. The shaped dumplings are either fried in a pan until golden brown or boiled in a soup. The fried version is usually served as an accompaniment to breakfast codfish.
=== Chilean ===
In [[Chile]], [[pantruca]]s are a type of flat, elongated irregular dumpling flavoured with fresh [[parsley]] and served in soup. In Chiloé, a Chilean southern archipelago where potatoes are native, several traditional dumplings are potato-based, including ''chapalele'', ''milcao'', ''chuchoca'', ''chuhuañe'', and ''vaeme''. Their dough can also include wheat flour or lard in varying proportions. They can be flat and round, filled with greaves and fried (''milcao''); flat and boiled (''chapaleles'', ''milcaos''); or shaped into a roll and roasted on a stick (''[[chochoca]]''). They may be served with honey as a dessert.
''Papas rellenas'' are made of a potato- and flour-based dough surrounding a seasoned meat filling.
=== Dominican Republic ===
[[Dominican Republic|Dominican]] domplines arrived at our shores with [[cocolo]]s. They came from the [[British Caribbean]] to work in the sugar industry and mainly settled in and around [[San Pedro de Macorís]]. They are made with flour and water, rolled into spinners and boiled into soups or salted water and eaten with stews or simply with butter.
=== Haitian===
In [[Haiti]], ''doumbrey'' are elongated flour dumplings. They are made with flour and water, rolled, and boiled in water before being added to soups and stews.
=== Jamaican ===
Dumplings come in three forms in [[Jamaica]]: fried, boiled, and roasted. All are made with flour, and those made with white flour dumplings are often mixed with a bit of cornmeal. These foods are often served with a variety of dishes like [[ackee and saltfish]], [[kidney (food)|kidney]]s, [[liver (food)|liver]], salt mackerel, etc., and often taste better when refried. A refried dumpling is an already-boiled dumpling left over from previous cooking that is then fried to give it a slightly crispy outer layer and a tender middle. A purely fried white flour dumpling (also known as a "Johnny Cake") is golden brown and looks similar to a [[buñuelo]]; these can often substitute for boiled dumplings, but they are mostly consumed as part of [[breakfast]]. Fried dumplings can be made with or without sugar. One popular variation is the [[Festival (dumpling)|Jamaican Festival]], a cylindrical fried dumpling made with flour, sugar, cornmeal, and baking powder. These slightly sweet dumplings are served with all types of traditional Jamaican home food, particularly as a complement to the sweet-and-sour [[escovitch]] fish, as well as [[street food]].
=== Peruvian ===
[[File:Papas rellenas Perú.jpg|thumb|Papas rellenas]]
"Papas Rellenas" or stuffed potatoes consist of a handful of mashed potatoes flattened in the palm of the hand and stuffed with a savoury combination of ingredients. The stuffing usually consists of sautéed meat (e.g. beef, pork, or chicken), onions, and garlic. They are all seasoned with cumin, aji sauce, raisins, peanuts, olives, and sliced or chopped [[Boiled egg|hard-boiled eggs]]. After stuffing, a ball is formed, rolled in flour, and [[Deep frying|deep-fried]] in hot oil. The stuffed potatoes are usually accompanied by a sauce consisting of sliced onions, lime juice, [[olive oil]], salt, pepper, and slices of fresh peppers. The same dish may also be made with [[seafood]]. In some countries, [[Cassava|yuca purée]] is used as the starch component.
=== Puerto Rican ===
In [[Puerto Rico]], dumplings are made of grated tubers such as [[Cassava|yuca]], [[batata]] and [[Eddoe|malanga]] or [[cornmeal]], [[breadfruit]], [[Squash (plant)|squash]], unripe bananas, or plantains mixed with flour, water, milk or coconut milk, garlic, salt, [[annatto]] and parsley. These dumplings are a traditional part of Puerto Rican-style [[pigeon pea]] soup called [[asopao]]. The dough is knead into a bowl or table until smmoth and pliable, it is then cover and placed aside up to an hour or over night. The dumplings are then formed into small balls and dropped into boiling water or then can be fried before placing them into the soup.
[[Alcapurria]] is a popular fried street dumpling that resembles [[kibbeh]]. The dough is made from yautía, green banana, and lard and stuffed with meat.
The [[pasteles|pastel]], a dumpling made from a ''[[masa]]'' of grated root vegetables, squash, plantains, and unripe bananas, is greatly beloved, especially around [[Christmas]]. The Puerto Rican variety has a tender,  slightly wet consistency. The masa dough is mixed with milk and annatto mixed in oil or lard, then stuffed with stewed pork, [[chick peas]], olives, [[capers]] or even raisins. The dumplings are then wrapped in a fragrant banana leaf, tied, and then boiled or steamed. The origin of ''pasteles'' leads back to Natives on the island of [[Puerto Rico|Borikén]]. Pasteles are popular in the [[Dominican Republic]], [[Hawaii]], [[Trinidad]] and lately seen in [[Cuba]]n cuisine.
=== Salvadoran ===
[[Pupusas]], a thick griddle cake or flatbread from [[El Salvador]] and [[Honduras]], are made with cornmeal or rice flour, similar to the Venezuelan and [[Colombia]]n [[arepa]]. They are usually stuffed with one or more ingredients, which may include cheese (such as quesillo or cheese with loroco buds), chicharrón, squash, or refried beans. They are typically accompanied by curtido (a spicy fermented cabbage slaw) and tomato [[Salsa (Mexican cuisine)|salsa]], and are traditionally eaten by hand.
=== Venezuela ===
In the city of [[El Callao (Venezuela)|El Callao]], ''domplines'' are fried and made from [[wheat]], and usually filled with curry chicken and cheese.<ref>{{cite web|url=http://elestimulo.com/bienmesabe/gastronomia-callaoense-sobrevive-puertas-adentro/|title=Gastronomía callaoense sobrevive puertas adentro|last=Griffin|first=Ana Carolina|date=3 September 2019|website=El Estímulo|language=es|access-date=19 September 2019|archive-date=30 September 2019|archive-url=https://web.archive.org/web/20190930114952/http://elestimulo.com/bienmesabe/gastronomia-callaoense-sobrevive-puertas-adentro/|url-status=live}}</ref> There are usually present in the carnivals of [[Calypso de El Callao]].
== Central Asian ==
[[File:Uyghur manta.jpg|thumb|Uyghur ''manta'', a variety of Central Asian [[Manti (dumpling)|manti]]]]
[[File:Manti in a steam cooker.jpg|thumb|Kazakh/Uzbek/Tajik [[Manti (dumpling)|manti]] in a steamer]]
[[Manti (dumpling)|Manti]] (also ''manty'' or ''mantu'') is a steamed dumpling in [[Central Asian cuisine|Central Asian]] and [[Chinese Islamic cuisine]]. It contains a mixture of ground lamb (or beef) spiced with black pepper, enclosed in a dough wrapper. Manti are cooked in a multi-level steamer (''mantovarka'') and served topped with butter, yogurt, sour cream, or onion sauce. These dumplings are popular throughout Central Asia, including in [[Afghan cuisine|Afghanistan]], [[Kazakh cuisine|Kazakhstan]], [[Kyrgyz cuisine|Kyrgyzstan]], [[Pashtun cuisine|Pakistan]], [[Tajik cuisine|Tajikistan]], [[Uzbek cuisine|Uzbekistan]], the [[Xinjiang cuisine|Xinjiang]] region in China and the [[Caucasus]].
[[Chuchvara]] is a very small boiled dumpling typical of Uzbek and Tajik cuisine. Made of unleavened dough squares filled with meat, it is similar to the Russian pelmeni and the Chinese wonton, but in observance of the Islamic dietary rules, the meat filling is without pork. Chuchvara can be served in a clear soup or on their own, with vinegar or sauce based on finely chopped greens, tomatoes and hot peppers. Another popular way of serving chuchvara is topped with [[suzma]] (strained [[qatiq]]) or with [[Smetana (dairy product)|smetana]] (sour cream), Russian-style.
==East Asian==
=== Chinese ===
China has a highly diverse range of dishes that could be classified as "dumplings" but there is no unifying word for dumplings in Chinese. What are described as dumplings in English (e.g. ''jiǎozi'', ''wonton'', and many steamed dumplings) are considered distinct from each other.
==== Jiaozi ====
[[File:Jiaozi GS CN.jpg|thumb|Jiaozi]]
The ''[[jiaozi|jiǎozi]]'' ({{Audio|Zh-jiǎozi.ogg|餃子|help=no}}) is a common Chinese dumpling, generally consisting of minced meat and finely-chopped vegetables wrapped into a dough skin. The shape is likened to that of a human [[ear]]. The skin can be either thin and elastic or thicker, and it is sometimes said that the skin of a dumpling determines its quality.<ref name="CCTV纪录">{{Citation|last=CCTV纪录|title=《舌尖上的中国》第三季 第七集 生 {{!}} CCTV纪录|date=26 February 2018|url=https://www.youtube.com/watch?v=Nj0BmKpTozI&list=PL8s15hWIAYV5W6E3JucWPOAox9n9hF032&index=7|access-date=3 March 2019|archive-date=29 October 2021|archive-url=https://web.archive.org/web/20211029094804/https://www.youtube.com/watch?v=Nj0BmKpTozI&list=PL8s15hWIAYV5W6E3JucWPOAox9n9hF032&index=7|url-status=live}}</ref> Popular meat fillings include [[ground meat]] (usually [[pork]], but sometimes [[beef]] or [[Chicken as food|chicken]]), [[Shrimp and prawn as food|shrimp]], and even [[Fish as food|fish]]. Popular mixtures include pork with [[Chinese cabbage]], pork with [[Allium tuberosum|garlic chives]], pork and shrimp with vegetables, pork with [[Scallion|spring onion]], and garlic chives with [[scrambled eggs]]. Filling mixtures will vary depending on personal tastes, region, and season. According to region and season, ingredients can include oyster.<ref name="CCTV纪录" /> Jiaozi are usually [[Boiling|boiled]], [[Steaming|steamed]], or [[Frying|fried]], and they continue to be a traditional dish. In Northern China, dumplings are commonly eaten with a dipping sauce made of [[vinegar]] and [[Chili oil|chilli oil]] or paste, and occasionally with some [[soy sauce]] added in.
According to legends, jiaozi were invented in the [[Eastern Han Dynasty]] between 150 and 219 CE by [[Zhang Zhongjing]], who was a popular Chinese medicine practitioner. When Zhang returned to his hometown during a harsh winter, he saw many poor people suffering from frostbite in their ears due to the bad governing of the emperor. Using his knowledge of Chinese herbs and medicine, he mixed Chinese medicinal herbs that heat up bodies with lamb and chili in doughs, folded the doughs into the shape of ears, put them in boiling water, and gave them to the poor people. After eating the wrapped dough with herbs and drinking the soup, people's frostbite heals quickly.<ref>{{Cite book |last=Gallani |first=Barbara |title=Dumplings - a global history. |date=15 May 2015 |publisher=Reaktion Books |isbn=978-1-78023-433-5 |oclc=1023258969}}</ref> In memory of his help to many people, eating Jiaozi became a tradition during the winter.<ref>{{Cite web |last=Butler |first=Stephanie |title=Delightful, Delicious Dumplings |url=https://www.history.com/news/delightful-delicious-dumplings |access-date=3 October 2022 |website=HISTORY |date=23 August 2018 |language=en}}</ref><ref>{{cite web |date= |title=Origin of Chinese dumplings[1 |url=https://www.chinadaily.com.cn/food/2014-01/23/content_17253836.htm |access-date=18 March 2022 |website=ChinaDaily.com.cn |archive-date=15 December 2021 |archive-url=https://web.archive.org/web/20211215201700/https://www.chinadaily.com.cn/food/2014-01/23/content_17253836.htm |url-status=live }}</ref> Written records show that ''jiaozi'' became popular during the Southern and Northern dynasties (420–589 CE) in China, and the earliest unearthed real ''jiaozi'' were found in [[Astana Cemetery]] dated between 499 CE and 640 CE.<ref>{{cite journal |last1=Chen |first1=T. |last2=Wu |first2=Y. |last3=Zhang |first3=Y. |last4=Wang |first4=B. |last5=Hu |first5=Y. |last6=Wang |first6=C. |last7=Jiang |first7=H. |date=2012 |title=Archaeobotanical Study of Ancient Food and Cereal Remains at the Astana Cemeteries, Xinjiang, China |journal=PLOS ONE |volume=7 |issue=9 |pages=e45137 |bibcode=2012PLoSO...745137C |doi=10.1371/journal.pone.0045137 |pmc=3447823 |pmid=23028807 |doi-access=free}}</ref><ref>{{cite web |title=新疆出土现时我国最早的饺子_藏趣逸闻_新浪收藏_新浪网 |url=http://collection.sina.com.cn/cqyw/20120127/090953724.shtml |access-date=26 May 2022 |archive-date=14 January 2023 |archive-url=https://web.archive.org/web/20230114200101/http://collection.sina.com.cn/cqyw/20120127/090953724.shtml |url-status=live }}</ref>
In ancient times, jiaozi were uncommon and treated as a luxury food; however, they are now a common food served throughout the year, especially to celebrate important festivals and dates.<ref name=":0">{{Cite web |last=网易 |date=10 February 2021 |title=大年三十吃饺子？还是大年初一吃饺子？很多人错了，答案在这里 |url=https://www.163.com/dy/article/G2FOA56105425QWO.html |access-date=3 October 2022 |website=www.163.com |archive-date=3 October 2022 |archive-url=https://web.archive.org/web/20221003212430/https://www.163.com/dy/article/G2FOA56105425QWO.html |url-status=live }}</ref> Particularly, in Northern China, people generally eat jiaozi on the [[winter solstice]] in the hope of a warm winter. Extended family members may gather together to make jiaozi, and they are also eaten at farewells to family members or friends. On the night of Chinese New Year's Eve, jiaozi are usually served at the stroke of midnight after a big dinner.<ref name=":0" /> This is because the term "jiaozi" sounds similar to an old Chinese saying that means "stepping into a new era", and this is applied to the New Year.<ref>{{Cite web |title=说真的，为什么北方过节喜欢吃饺子？-新华网 |url=http://www.xinhuanet.com/fortune/2021-02/14/c_1127099532.htm |access-date=3 October 2022 |website=www.xinhuanet.com |archive-date=3 October 2022 |archive-url=https://web.archive.org/web/20221003212414/http://www.xinhuanet.com/fortune/2021-02/14/c_1127099532.htm |url-status=live }}</ref> Some people will place a coin or candy inside the dumpling in the hope of obtaining a fortune or having a sweet life.<ref name="CCTV纪录" /><ref>{{Cite book |last1=Zhao |first1=Rongguang |title=A History of Food Culture in China |last2=Wang |first2=Gangliu |last3=Wang |first3=Aimee Yiran |date=January 2015 |publisher=SCPG Publishing Corporation |isbn=9781938368165 |doi=10.1142/z008}}</ref> Chinese people also eat Jiaozi on the 5th day after the Chinese New Year in the lunar calendar. According to Chinese tradition, many things are forbidden during these first five days,<ref>{{Cite web |date=28 September 2022 |title=Chinese New Year ⭐️ Traditions, Superstitions, Vocab & Experiences |url=https://ltl-school.com/chinese-new-year/ |access-date=5 October 2022 |website=LTL Language School |language=en-US |archive-date=5 October 2022 |archive-url=https://web.archive.org/web/20221005194516/https://ltl-school.com/chinese-new-year/ |url-status=live }}</ref> so people eat jiaozi on the 5th day to celebrate the end of this period.<ref>{{Cite web |title=吃饺子迎财神 华侨华人守传统过"破五"-中新网 |url=https://www.chinanews.com.cn/hr/2022/02-05/9668774.shtml |access-date=3 October 2022 |website=www.chinanews.com.cn |archive-date=3 October 2022 |archive-url=https://web.archive.org/web/20221003212430/https://www.chinanews.com.cn/hr/2022/02-05/9668774.shtml |url-status=live }}</ref> On the first day of the hottest days of summer, jiaozi mark the beginning of the harvest, where the harvested wheat is made into foods like jiaozi to celebrate the success of future harvesting.<ref>{{Cite web |title=入伏吃什么 多吃饺子瓜果类食物 |url=http://www.agri.cn/V20/SHXX/jksp/201607/t20160718_5210139.htm |access-date=5 October 2022 |website=www.agri.cn |archive-date=5 October 2022 |archive-url=https://web.archive.org/web/20221005142239/http://www.agri.cn/V20/SHXX/jksp/201607/t20160718_5210139.htm |url-status=live }}</ref>
==== Wonton ====
The ''[[wonton]]'' (Cantonese name) or ''húntun'' in Mandarin (雲呑/餛飩) is another kind of dumpling, similar in shape to the Italian [[Tortellini|tortellino]]. It is typically made with a meat or shrimp filling and boiled in a light [[broth]] or [[soup]]. Wonton skins are thinner and less elastic than those used for jiaozi.<ref>{{cite web | url=https://www.tastingtable.com/1193334/the-difference-between-wontons-and-dumplings/ | title=The Difference Between Wontons and Dumplings | date=8 February 2023 }}</ref> Wontons are more popular in [[Southern China]] ([[Shanghai]], [[Guangdong]], [[Hong Kong]] etc.), while jiaozi are more popular in [[Northern China]].
====  Baozi ====
[[Baozi]] are a range of Chinese [[yeast]]-leavened filled buns. They can be either savory or sweet, depending on the filling. Famous varieties include [[cha siu bao]], [[Shengjian mantou|shui jian bao]], and many others.<ref>{{Cite web |last=Larson |first=Sarah |date=19 April 2016 |title=All about bao |url=https://www.escoffieronline.com/all-about-bao/ |access-date=3 October 2022 |website=Escoffier Online |language=en-US |archive-date=3 October 2022 |archive-url=https://web.archive.org/web/20221003212414/https://www.escoffieronline.com/all-about-bao/ |url-status=live }}</ref> According to legend, the filled baozi was invented by Zhuge Liang, who offered them to a Chinese god for good luck in military operations.<ref>{{Cite web |title=《说郛》 - 《中国大百科全书》第三版网络版 |url=https://www.zgbk.com/ecph/words?SiteID=1&Name=%E3%80%8A%E8%AF%B4%E9%83%9B%E3%80%8B&Type=bkztb&subSourceType=000004000034000002 |access-date=3 October 2022 |website=www.zgbk.com |archive-date=3 October 2022 |archive-url=https://web.archive.org/web/20221003212430/https://www.zgbk.com/ecph/words?SiteID=1&Name=%E3%80%8A%E8%AF%B4%E9%83%9B%E3%80%8B&Type=bkztb&subSourceType=000004000034000002 |url-status=live }}</ref>
==== Tangbao ====
[[Tangbao]] are Chinese dumplings filled with soup; the most famous of these are the steamed [[xiaolongbao]] (小籠包) of [[Jiangsu cuisine]]. Xiaolongbao are made of either leavened or unleavened dough, filled with minced pork or meat [[aspic]] filling, and steamed to melt the gelatinous filling into back into broth.<ref>https://restaurantclicks.com/types-of-chinese-dumplings/ {{Webarchive|url=https://web.archive.org/web/20221023220525/https://restaurantclicks.com/types-of-chinese-dumplings/ |date=23 October 2022 }} Our Guide to Popular Chinese Dumplings</ref>[[File:Zongzi.jpg|thumb|Zongzi wrapped in a [[bamboo]] leaf (right) and ready to eat (left)|left]]
==== Other Chinese dumplings ====
[[File:Shrimp dumplings.jpg|thumb|Steamed [[har gow]] (shrimp dumplings) served in [[dim sum]]]]Chinese dumplings can also be based on glutinous rice instead of wheat. [[Zongzi]] (粽子), are triangular or cone-shaped, and they can be filled with [[red bean paste]], [[Jujube|Chinese dates]], or cured meat, depending on the region. Glutinous rice dumplings are traditionally eaten during the [[Dragon Boat Festival|Duanwu Festival]]. However, in China Mainland, Zongzi(粽子) is not considered a type of Jiaozi(餃子) which is translated to Dumping commonly.
[[Chinese cuisine]] also includes sweet dumplings. [[Tangyuan (food)|Tangyuan]] (湯圓) are smaller dumplings made with glutinous rice flour and filled with sweet [[sesame]], [[peanut]], or [[red bean paste]]. Tangyuan may also be served without a filling. They are eaten on the 15th day of Chinese New Year, or the [[Lantern Festival]]. In Southern China, people will also eat tangyuan with an angular shape on the Winter Solstice.<ref name="CCTV纪录"/>
Other kinds of dumplings include [[har gow]], [[fun guo]], [[Shumai|siew mai]], [[lo mai gai]], crystal dumplings, and several varieties of [[dim sum]].
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[[File:Gyōza 003.jpg|left|thumb|Japanese gyoza]]
[[File:Mitarashi dango by denver935.jpg|thumb|Japanese dango]]
=== Japanese ===
[[Dango]] (団子) is a sweet dumpling made from [[rice flour]], similar to [[mochi]]. It is eaten year-round, but different varieties are traditionally eaten in particular seasons. Three to four dango are often served on a skewer.
[[Gyoza|Gyōza]] (ギョーザ/餃子) is the [[Japan]]ese version of the Chinese ''[[jiaozi]]'', while [[nikuman|chukaman]] (中華まん) is the Japanese variant of ''[[baozi]]''.
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=== Korean ===
Dumplings in [[Korean cuisine|Korean]] are generally called ''[[mandu (food)|mandu]]'' (만두, 饅頭) and further divided into subtypes such as ''gyoja'' (variant to Chinese [[jiaozi]]) and ''hoppang'' (variant to Chinese [[baozi]]). It is thought that the route through which hoppang were introduced from China during the Goryeo Dynasty.<ref>[네이버 지식백과] 만두 [mandu / Dumplings, 饅頭] (두산백과 두피디아, 두산백과).....원래 만두는 중국 남만인(南蠻人)들의 음식이라 한다. 중국에서는 소를 넣지않고 찐 떡을 만두라고 부르며 소를 넣은 것은 교자(餃子) 혹은 포자(包子)라고 부른다. 하지만 우리나라는 소를 넣은 것만을 만두라고 부른다. 만두는 제갈량(諸葛亮)의 남만 정벌에 관한 고사에서 유래되었다고 한다.....(중략)....한국에는 조선 영조 때의 사람 이익(李瀷)의 글에 만두 이야기가 나오는 것으로 보아 조선 중기 이전에 중국에서 들어온 것으로 보인다.</ref><ref>[https://terms.naver.com/entry.naver?docId=545210&cid=46672&categoryId=46672 <nowiki>[네이버 지식백과] 만두 [饅頭] (한국민족문화대백과, 한국학중앙연구원).</nowiki>]...중국에서 전래된 음식으로 전래시기는 정확히 알 수 없다. 『고려사』 충혜왕조에 내주(內廚)에 들어가서 만두를 훔쳐먹는 자를 처벌하였다는 기록이 있는 것으로 미루어 고려시대에 이미 전래되었음을 알 수 있다. 중국에서는 밀가루를 발효시켜 고기나 채소로 만든 소를 넣고 찐 것은 만두 또는 포자(包子)라 하고, 밀가루로 만든 얇은 껍질에 소를 싸서 끓이거나 기름에 지지거나 찌는 것은 교자(餃子)라고 한다. 『고려사』에 기록된 만두는 어느 것을 가리키는 것인지 알 수 없다....(중략).... 조선시대 중엽까지도 만두는 상화(霜花, 床花)로, 교자는 만두로 명칭이 바뀌어 전해져 오다가 지금은 상화라는 음식은 사라지고 교자만이 만두라는 명칭으로 이어져오고 있다.</ref> In China, it was originally eaten by the civilians and then became popular and spread. But in the Korea, at past it was more part of [[Korean royal court cuisine|royal cuisine]]. Until the early Joseon Dynasty, dumplings were classified as a luxury food and even noblemen could not eat them without permission. Dumplings, noodles, and rice cakes were prohibited except for ancestral rites and Buddhist services. The first record of dumplings in Korea are seen in the Hyowooyeoljeon (효우열전/孝友列傳) in [[Goryeosa]] (고려사, 高麗史), and it is said that they were made by a naturalized [[Khitan people|Khitan]] during the reign of King [[Myeongjong of Goryeo|Myeongjong]] of [[Goryeo]].{{Citation needed|date=March 2024}}. When his father, became ill, the doctor said, ‘If you eat your son’s meat, you can cure your illness.’ Then, he cut off his own thigh meat, mixed it with other ingredients, made dumplings, and fed it to his father. After that his father was cured. In 1185, the king heard the story of him filial piety and ordered the ministers to discuss how to reward him. He erected Hongsalmun Gate to commend him and recorded his into historical records.<ref>{{Cite web |title=당당뉴스 모바일 사이트|url=http://www.dangdangnews.com/news/articleView.html?idxno=33210 |access-date=2024-06-15 |website=www.dangdangnews.com |language=ko}}</ref>
They are typically filled with a mixture of ingredients, including ground [[pork]], [[kimchi]], [[galbi]], [[bulgogi]], vegetables, or [[cellophane noodles]], but there are many variations. Mandu can be steamed, fried, or boiled. The dumplings can also be used to make a soup called [[mandu-guk]] (만둣국).
=== Mongolian ===
[[Buuz]] (Бууз) are [[Mongolia]]n steamed dumplings derived from the Chinese [[baozi]]. They are generally made of dough, minced [[garlic]] and ground [[beef]] or ground [[Lamb and mutton|mutton]]. Originally one of the main festival foods during the [[Tsagaan Sar|Mongolian Lunar New Year]], they are now widely eaten all year. [[Khuushuur]] (хуушууp) are the [[Deep frying|deep-fried]] version of buuz. They are commonly eaten during the national festival [[Naadam]]. {{ill|Bansh|mn|Банш}} are smaller version of [[buuz]] and can be steamed, fried, or boiled in [[milk tea]] or [[soup]].
== European ==
=== British and Irish ===
Savoury dumplings made from balls of dough are part of traditional [[British cuisine|British]] and [[Irish cuisine]]. Traditionally dumplings are made from twice the weight of [[self-raising flour]] to [[tallow|suet]],  bound together by cold water to form a dough and seasoned with salt and pepper but can also be made using self-raising flour and butter. Balls of this dough are dropped into a bubbling pot of [[stew]] or [[soup]], or into a [[casserole]]. They sit, partly submerged in the stew, and expand as they are half-boiled half-steamed for ten minutes or so. The cooked dumplings may be airy on the inside and moist on the outside. The dough may be flavoured with [[herb]]s, or it may have [[cheese]] pressed into its centre.
The Norfolk dumpling is not made with fat, but from flour and a [[leavening agent|raising agent]].<ref>{{cite web |url=http://www.greenchronicle.com/regional_recipes/norfolk_dumplings.htm |title=Norfolk Dumplings Recipe |access-date=20 July 2008 |website=The Green Chronicle |archive-url=https://web.archive.org/web/20080915005651/http://www.greenchronicle.com/regional_recipes/norfolk_dumplings.htm |archive-date=15 September 2008 }}</ref> Cotswold dumplings call for the addition of breadcrumbs and cheese, and the balls of dough may be rolled in breadcrumbs and fried, rather than cooked in a soup or stew.<ref>{{cite web |url=http://www.greenchronicle.com/regional_recipes/cotswold_dumpling_recipe.htm |title=Cotswold Dumpling Recipe |access-date=20 July 2008 |website=The Green Chronicle |archive-url=https://web.archive.org/web/20080924174452/http://www.greenchronicle.com/regional_recipes/cotswold_dumpling_recipe.htm |archive-date=24 September 2008 }}</ref> Vegetarian dumplings can be made with vegetable suet, a type of shredded vegetable fat.
When sweetened with [[dried fruit]] and spices, dumplings can be boiled in water to make a dessert. In [[Scotland]], this is called a ''[[clootie dumpling]]'', after the cloth.<ref>{{cite web |url=http://www.scotlands-enchanting-kingdom.com/clootie-dumpling-recipe.html |title=Clootie Dumpling Recipe |access-date=20 July 2008 |first=May |last=Cropley |website=Scotlands-Enchanting-Kingdom.com |archive-url=https://web.archive.org/web/20080913100944/http://www.scotlands-enchanting-kingdom.com/clootie-dumpling-recipe.html |archive-date=13 September 2008 }}</ref>
=== France ===
[[Raviole du Dauphiné]] (in English, 'Dauphiné ravioli') are a type of [[France|French]] dumpling. The regional specialty consists of two layers of pasta made out of tender wheat flour, eggs, and water, surrounding a filling of [[Comté cheese|Comté]] or [[Emmental]] cheese, cottage cheese made of cow's milk, butter and parsley. They are usually associated with the historic region of [[Dauphiné]] in South-Central France.
Quenelles de brochet (in English, ‘Pike dumplings’ or ‘Fish Mousse Dumplings’), adapted from the German word knödel are sometimes considered another type from the Rhône-Alpes region<ref>{{Cite web |title=“Rhône-Alpes Region of France - Food & Gastronomy - Quenelle de Brochet.” |url=https://www.regions-of-france.com/regions/rhone_alpes/food-gastronomy/lyon-quenelle |url-status=live |website=Regions of France}}</ref>. Often used in haute cuisine as a garnish<ref>{{Cite web |date=5 November 2023 |title="Quenelle de Brochet: A Culinary Emblem of Lyon." |url=https://www.traveltastetour.altervista.org/quenelle-de-brochet-a-culinary-emblem-of-lyon/?doing_wp_cron=1733175513.5367879867553710937500 |url-status=live |website=Travel Taste Tour}}</ref>, this spoon-shaped dish consists of a mousse-like paste made from diced pike and a mixture of milk, flour, butter, and egg that is poached and served with a creamy seafood-based sauce that refers to one of its hometowns in Nantua.
=== Central and East European ===
[[File:Tiroler wildschweinbraten mit buttermilchservietten.jpg|thumb|[[Tyrol (state)|Tyrolean]] roast [[wild boar]] with ''Butter&shy;milch&shy;servietten&shy;knödel'' (slices of bread dumpling made with [[buttermilk]])]]{{Main|Kartoffelklösse}}{{Main|Pierogi}}
[[German cuisine|Germany]], [[Polish cuisine|Poland]], [[Romanian cuisine|Romania]], [[Austrian cuisine|Austria]], [[Ukrainian cuisine|Ukraine]], the [[Czech Republic]] and [[Slovakia]] boast a large variety of dumplings, both sweet and savoury. A dumpling is called [[Klöße|Kloß]] in northern [[Germany]], [[Knödel]], Nockerl or Knöpfle in southern Germany and [[Austria]], and [[pierogi|pieróg]] in [[Poland]]. These are flour dumplings, the most common dumplings, thin or thick, made with eggs and [[semolina]] flour, boiled in water. Meat dumplings (called Klopse or Klöpse in north-eastern Germany, Knöpfle and Nocken in [[southern Germany]]) contain meat or liver. Liver dumplings are frequent additions to soup. Thüringer Klöße are made from raw or boiled [[potato]]es, or a mixture of both, and are often filled with [[crouton]]s. [[Bread]] dumplings are made with white bread and are sometimes shaped like a loaf of bread, and boiled in a [[napkin]], in which case they are known as ''napkin dumplings'' (Serviettenknödel). Potato dumplings, known as ''Kartoffelklöße'', are common in [[Bavaria]], [[Thuringia]], and the [[Rhineland]] areas, but they are also consumed all over the country.<ref>{{Cite web |title=Kartoffelklöße {{!}} Traditional Dumplings From Germany {{!}} TasteAtlas |url=https://www.tasteatlas.com/kartoffelkloe |access-date=11 August 2022 |website=www.tasteatlas.com |archive-date=11 August 2022 |archive-url=https://web.archive.org/web/20220811140354/https://www.tasteatlas.com/kartoffelkloe |url-status=live }}</ref> They generally consist of a combination of cooked and raw potatoes that are cooked in a salted water or pan-seared in butter. A Thuringian type of potato dumplings called ''Thüringer Klöße'', is made with potatoes and bread and is a common variation of potato dumplings. ''Kartoffelklöße'' are often served alongside roasted and braised meats, [[sauerbraten]] and [[sauerkraut]], [[goulash]] and [[Roulade|''rouladen'']].
[[Maultaschen]] are a [[Swabia]]n ([[Baden-Württemberg]]) specialty food, consisting of an outer layer of pasta dough with a filling traditionally made of sausage meat, spinach, bread crumbs and onions and flavored with various spices. Similar in appearance to Italian ravioli, Maultaschen are usually larger, however, each Maultasche being about 8–12&nbsp;cm (3–5&nbsp;inches) across.
The only potato dumpling museum in the world, the Thüringer Kloßmuseum, is in [[Heichelheim]] near [[Weimar]] in Germany.
[[File:Poltawa Galushka Monument.jpg|thumb|A monument to halušky in [[Poltava]], [[Ukraine]]]]
[[File:Galuste cu prune 02.jpg|thumb|left|Plum dumplings]]
[[File:Okruglice s marelicama.JPG|thumb|left|Apricot dumplings]]
[[Halušky]] are a traditional variety of dumplings cooked in the Central and Eastern European cuisines ([[Czech cuisine|Czech Republic]], [[Hungarian cuisine|Hungary]], [[Romanian cuisine|Romania]], [[Serbian cuisine|Serbia]], [[Slovak cuisine|Slovakia]], and [[Ukrainian cuisine|Ukraine]]). These are small lumps cut from a thick flour and egg batter and dropped into boiling water, similar to the German [[Spätzle]], [[Knöpfle]], or [[Knödel]].
In Hungary and Romania, the dumplings usually contain plums or cottage cheese and are called in Hungarian ''szilvás gombóc'', Romanian ''găluște cu prune'', or ''túrógombóc (Hungarian)'', ''colțunași cu brânză (Romanian)'', depending on the filling. Sweet dumplings are either pre-powdered, or dredged with sugar when a sweeter taste is needed. In [[Hungary]], dumplings are called ''gombóc'' and in Austria ''Zwetschgenknödel''. Sweet varieties called ''gombóc'' are made with flour and potato dough, which is wrapped around whole [[plum]]s or [[apricot]]s, and then boiled and rolled in hot buttered bread crumbs. [[Shlishkes]] or ''krumpli nudli'' are small boiled potato dumplings made from the same potato dough as sweet plum dumplings, also rolled in hot buttered bread crumbs.
{{Lang|sk|[[Bryndzové halušky]]}}, considered the Slovak national dish, are small potato dumplings without a filling, served with salty sheep's cheese on top. The same dumplings are also used to create a similar dish, ''[[strapačky]]''. Also available are their related stuffed version called [[Pierogi|pirohy]], usually filled with [[bryndza]] (''bryndzové pirohy''), [[quark cheese]], potatoes, onions, cabbage, mushrooms, or meat.
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[[File:HorkyKnedlik.jpg|thumb|upright|Slices of Czech ''knedlík'']]
In [[Czech cuisine]], dumplings have two main forms:
* [[Knödel]] is called in Czech ''[[cz:knedlík|knedlík]]'' and in [[Slovak cuisine|Slovakia]] ''knedľa''. It can be either  ''houskový'' (bread) or ''bramborový'' (potato) knödel. These dumplings are boiled in loaf shape and then cut in slices and are part of many Czech [[national dish]]es such as [[cz:Vepřo knedlo zelo|Vepřo knedlo zelo]] or [[Svíčková|Svíčková na smetaně]].
* ''Ovocné knedlíky'' (ball-shaped [[knedle]]) filled in with fruit: plums, strawberry, blueberry etc. Meal is completed on plate with grated [[Quark (dairy product)|quark]], melted butter and powder sugar.
[[File:Šiškrli.JPG|thumb|A kind of potato-dough dumplings from [[Međimurje]], northern [[Croatia]]]]
''[[Idrijski žlikrofi]]'' are [[Slovenia]]n dumplings, regionally located in the town of [[Idrija]]. They are made from dough with potato filling and have a characteristic form of a hat. Žlikrofi are made by a traditional recipe from the 19th century, but the source of the recipe is unknown due to lack of historical sources. The dish may be served as a starter or a side dish to meat based dishes. Žlikrofi were the first Slovenian food to be classified as a [[Protected Geographical Status|Traditional speciality guaranteed]] dish.
[[File:Вареники с вишней.jpg|thumb|Ukrainian [[varenyky]] filled with sour cherry]]
[[Pierogi]] of [[Poland]] and [[varenyky]] of Ukraine are ravioli-like crescent-shaped dumplings filled with savoury or sweet filling. Varenyky are usually boiled or steamed. Pierogi are often fried after boiling.
"Little ears", variously called {{lang|pl|[[uszka]]}} in Poland, {{transliteration|ru|ushki}} (ушки) in Russia, {{transliteration|uk|vushka}} (вушка) in Ukraine, and {{transliteration|be|vushki}} (вушкі) in Belarus, are folded ring-shaped dumplings similar in shape to [[tortellini|Italian tortellini]] or [[kreplach|Jewish kreplach]]. They are stuffed with meat or mushrooms and traditionally served in [[borscht|borshch]] or clear soup. In [[Romanian cuisine|Romania]], "little ears" ({{langx|ro|urechiuşe}}) are also served in dumpling soup (''supă de găluşte'')
[[File:Cepelinai.jpg|thumb|left|Lithuanian potato dumplings – [[cepelinai]]]]
[[Lithuanian cuisine|Lithuanian]] dough dumplings are called {{lang|lie|[[Kalduny|koldūnai]]}} and {{lang|lie|[[Vareniki|virtiniai]]}}. They are usually filled with meat or curd. One of the varieties is called {{lang|lie|šaltanosiai}}, "cold nosed ones", and is made with blueberry filling. There are also potato dumplings called {{lang|lie|[[cepelinai]]}} or {{lang|lie|didžkukuliai}}, filled with meat or curd inside, served with soured cream. A similar dish exists in Belarus that is called {{transliteration|be|klyocki}} (клёцкі).
Russian [[pelmeni]] are smaller than varenyky and made only of minced meat with addition of onions and spices. Sometimes the meat used is only beef, in other recipes is a mixture of beef with pork or mutton, while in [[Siberia]] the filling often includes [[venison]]. Pelmeni should be juicy inside. They are unrelated to the pasta with which they are sometimes compared as it is a savoury main dish. They are usually boiled in water with spices and salt, or in meat bouillon, sometimes fried before serving. They are often served with plenty of [[sour cream]].
[[File:Пельмени с мясом (неварёные).jpg|thumb|[[Pelmeni]] ready for boiling]]
An important difference between pelmeni, varenyky, and pierogi is the thickness of the dough shell — in pelmeni this is as thin as possible, and the proportion of filling to dough is usually higher.<ref>{{cite news | url = http://vidido.ua/index.php/poglyad/comments/pel_meniv_ne_bude_budut_ravioli/ | script-title = uk:Пельменів не буде — будуть равіолі? Нові стандарти на заморожені напівфабрикати відклали до весни | language = uk | trans-title = Dumplings will or will not be ravioli? New standards for frozen semi-finished products postponed to Spring | date = 19 December 2008 | work = pogliad.ua | access-date = 4 December 2014 | archive-date = 27 December 2008 | archive-url = https://web.archive.org/web/20081227153210/http://vidido.ua/index.php/poglyad/comments/pel_meniv_ne_bude_budut_ravioli/ }}</ref> Pelmeni are never served with a sweet filling, which distinguishes them from varenyky and pierogi, which sometimes are. Also, the fillings in pelmeni are usually raw, while the fillings of ''vareniki'' and ''pierogi'' are typically precooked.
The word ''pelmeni'' is derived from ''pel'n'an''' (пельнянь) – literally "ear bread" in the Uralic [[Komi language|Komi]], [[Udmurt language|Udmurt]] and [[Mansi language|Mansi]] languages.<ref>[http://www.slovardalja.net/word.php?wordid=24562 Dal Dictionary Online] {{Webarchive|url=https://web.archive.org/web/20141102190205/http://www.slovardalja.net/word.php?wordid=24562 |date=2 November 2014 }} derives the etymology of pel'men' from pel'=ear and nan'=bread in Komi and Mansi (Vogul) languages. This may be why pelmeni are called ''[[uszka]]'' ("ears") in Poland.</ref><ref>Also in [[Max Vasmer]]'s etymological dictionary of the Russian language. See: [http://vasmer.info/%D0%BF%D0%BF/%D0%BF%D0%B5%D0%BB%D1%8C%D0%BC%D0%B5%D0%BD%D1%8C/ пельмень - Этимологический онлайн-словарь русского языка Макса Фасмера] {{Webarchive|url=https://web.archive.org/web/20150630220210/http://vasmer.info/%D0%BF%D0%BF/%D0%BF%D0%B5%D0%BB%D1%8C%D0%BC%D0%B5%D0%BD%D1%8C/ |date=30 June 2015 }} {{in lang|ru}}</ref> It is unclear when pelmeni entered the cuisines of the [[indigenous peoples of Siberia|indigenous Siberian people]] and when they first appeared in Russian cuisine. One theory suggests pelmeni, or stuffed boiled dumplings in general, originated in [[Siberia]], possibly a simplified adaptation of the Chinese [[Wonton]] (in some dialect is called Bāomiàn "包面"). Pelmeni are particularly good means of quickly preserving meat during long Siberian winter, especially eliminating the need to feed livestock during the long winter months.{{citation needed|date=December 2022}}
The main difference between pelmeni and [[Momo (dumpling)]] is their size—a typical pelmeni is about {{convert|2|to|3|cm}} in diameter, whereas momo are often at least twice that size.
In [[Siberia]], especially popular with the [[Buryats|Buryat peoples]] are steamed dumplings called ''pozi'' ([[buuz]] in [[Mongolian language|Mongolian]], from {{zh|c=包子|p=bāozi}}). They are usually made with an unleavened dough, but are often encountered leavened. The traditional filling is meat, but the kind of meat and how it is processed varies. In [[Mongolia]], mutton is favored, and is chopped rather than ground; pork and beef mixes are more popular in Russia.
[[Manti (dumpling)|Manti]], [[samosa|samsa]], [[chiburekki]], and [[belyash]]i are all popular imported dumplings.
=== Cypriot ===
In [[Cypriot cuisine]], dumplings are called ravioli ("ραβιολες") and are pasta that contains the Cypriot cheese "halloumi" ("Χαλούμι"). They look like some types of Italian ravioli.
=== Italian ===
[[File:Gnocchi di ricotta burro e salvia.jpg|thumb|upright|[[Gnocchi]]]]
The fifth-century Roman cookbook ''[[Apicius]]'' contains a recipe for roasted [[pheasant]] dumplings.<ref>{{Cite web |date=2018-08-23 |title=Delightful, Delicious Dumplings |url=https://www.history.com/news/delightful-delicious-dumplings |access-date=2023-07-30 |website=HISTORY |language=en|first=Stephanie|last=Butler}}</ref>
[[Filled pasta]]s such as [[ravioli]] and [[tortellini]] fit the basic definition of a dumpling: these are pockets of pasta enclosing various fillings (cheese, mushrooms, [[spinach]], seafood, or meat).  Instead of being made from a ball of dough, the dough is rolled flat, cut into a shape, filled with other ingredients, and then the dough is closed around the filling.
[[Seada]]s is a type of savoury dessert which is a semolina dumpling filled with [[Pecorino sardo]].
[[Gnocchi]] is a different kind of Italian dumpling. The word ''gnocchi'' literally means "lumps", and they are rolled and shaped from a mixture of egg with potato, [[semolina]], flour, or [[Ricotta|ricotta cheese]] (with or without [[spinach]]). The lumps are boiled in water and served with melted butter, grated cheese, or other [[pasta sauce]]s. Gnocchi are frequently added to soup.
=== Maltese ===
Maltese [[ravioli]] ({{lang|mt|ravjul}}) are pockets of pasta filled with ricotta cheese or {{lang|mt|[[Ġbejna|ġbejniet]]}}.
{{lang|mt|[[Pastizzi]]}} and {{lang|mt|[[wikt:qassata|qassatat]]}} are pockets of dough that can be filled with a variety of fillings, usually ricotta ({{lang|mt|irkotta}}) or mashed peas.
=== Scandinavian ===
==== Norwegian ====
[[File:Kjoettkaker og raspeball.jpg|thumb|upright|Norwegian [[raspeball]] and [[kjøttkake]]]]
In [[Norwegian cuisine]], dumplings have a vast variety of names, as the dialects differ substantially. Names include ''potetball'', ''klubb'', ''kløbb'', ''raspeball'', ''komle'', ''kumle'', ''kompe'', ''kumpe'', ''kodla'', ''kudle'', ''klot'', ''kams'', ''ball'', ''baill'', ''komperdøse'', ''kumperdøse'', ''kompadøs'', ''ruter'', ''ruta'', ''raskekako'', ''risk'', ''klotremat'', ''krumme'' and ''kromme''. They are usually made from crushed potatoes mixed with various types of flour, often with an emphasis on barley and wheat. In some local recipes the potatoes are dehydrated, while in others there is a mixture of raw and boiled potatoes. Occasionally they are filled with salted pork. Depending on local tradition, dumplings can be sided with syrup, [[lingonberry]] jam, [[Rutabaga|swede]] and often meat if the dumplings do not have meat filling. Leftovers are often fried in butter and served with granulated sugar.
One distinct variety particular to [[Møre og Romsdal]] is ''blandaball'' (lit. mixed ball), where equal parts potatoes and fish are used. The fish is commonly [[Pollachius pollachius|pollack]] or [[haddock]].
==== Swedish ====
In [[Swedish cuisine]], potato dumplings of originally German origin<ref name=kokboken>{{cite web | url = http://www.dietkokboken.se/action/subProductCuisineGroup;jsessionid=3DD755C7D54FF763A165CAC122AB34B8?productGroupId4=21185 | title = Om kroppkakor, palt & kams | language = sv | access-date = 13 April 2015 | trans-title = About kroppkakas, palts and kams | work = Kunskapskokboken (Knowledge Cookbook) | publisher = Krister Hanner | archive-date = 13 April 2015 | archive-url = https://web.archive.org/web/20150413194420/http://www.dietkokboken.se/action/subProductCuisineGroup;jsessionid=3DD755C7D54FF763A165CAC122AB34B8?productGroupId4=21185 | url-status = live }}</ref> have several regional names, mainly depending on the type of flour used. When the potato is mixed with [[wheat flour]], which is more common in southern [[Sweden]], it is called ''[[kroppkaka]]''. In [[Blekinge]]<ref>{{cite web | url = http://www.inthekitchen.se/kroppkakor-fran-blekinge/ | archive-url = https://archive.today/20150413205115/http://www.inthekitchen.se/kroppkakor-fran-blekinge/ | url-status = dead | archive-date = 13 April 2015 | work = In the Kitchen | date = 19 February 2013 | title = Kroppkakor från Blekinge | language = sv | access-date = 13 April 2015 | trans-title = Kroppkakas from [[Blekinge]] }}</ref> and parts of the island of [[Öland]], it is traditionally made from grated raw potato, which makes it [[grey]]ish in colour, while on [[Gotland]] and in [[Småland]] it is predominantly made from mashed boiled potato, and is thus whiter in colour.<ref name=kokboken /> The ''kroppkaka'' is usually filled with diced, smoked [[bacon]] and chopped, raw [[yellow onion|onion]], and is often spiced with [[allspice]].<ref name=kokboken />
[[File:Palt exterior.jpg|thumb|Swedish ''palt'', served with butter and lingonberry jam.]]
When the potato is mixed with [[barley]] flour, which is traditional in northern Sweden, it is known as ''[[palt]]'' in [[Lapland (Sweden)|Lapland]], [[Västerbotten]] and [[Norrbotten]],<ref name=kokboken /> and as ''kams'' in [[Jämtland]], [[Ångermanland]] and [[Medelpad]].<ref name=kokboken /><ref name=Smaka>{{cite web | url = http://smakasverige.jordbruksverket.se/produkter/produktarkiv/paltkams.328.html | work = Smaka Sverige | title = Palt/Kams | language = sv | access-date = 13 April 2015 | archive-date = 4 March 2016 | archive-url = https://web.archive.org/web/20160304080704/http://smakasverige.jordbruksverket.se/produkter/produktarkiv/paltkams.328.html | url-status = live }}</ref> Originally, ''palt'' was eaten all over Sweden and was made from barley or rye flour alone, but during the 19th century, when potato was added and wheat became more common and inexpensive, the northern recipes retained the original name, while ''kroppkaka'', which had always been the name used on Öland for the flour dumpling, became the name for the variant in southern Sweden.<ref name=SmakaKropp>{{cite web | url = http://smakasverige.jordbruksverket.se/produkter/produktarkiv/kroppkakor.306.html | work = Smaka Sverige | title = Kroppkakor | language = sv | access-date = 13 April 2015 | archive-date = 29 October 2015 | archive-url = https://web.archive.org/web/20151029192729/http://smakasverige.jordbruksverket.se/produkter/produktarkiv/kroppkakor.306.html }}</ref>
''Palt'' and ''kams'' is usually filled with diced, unsmoked bacon. However, sometimes fried bacon is served on the side of unfilled ''palt'' or ''kams'', which then is known as {{lang|sv|flatpalt}} or {{lang|sv|flatkams}}, as the lack of filling makes it flatter. The most well-known ''palt'' variant is the [[Pitepalt]] from [[Piteå]]. In [[Dalarna]], where the dish is known as ''klabbe'', it is still made without potatoes and is never filled. ''Klabbe'' is instead served with diced bacon on the side.<ref>{{cite web | url = http://www.matklubben.se/recept/klabbe_med_flaesk_och_messmoersaas_87337.html#.VSvx6M7AGzo | work = Matklubben | title = Klabbe med fläsk och messmörsås | language = sv | access-date = 13 April 2015 | trans-title = Dumplings with pork and mess butter ({{ill|Messmör|sv}}) sauce}}</ref>
A variant of ''palt'' is ''[[blodpalt]]'', where pig, beef or reindeer blood is mixed into the dough. Other ''palt'' variants are {{lang|sv|leverpalt}}, with minced liver added to the dough, and {{lang|sv|njurpalt}}, with diced kidney mixed into the bacon filling.<ref name=kokboken /> ''Blodpalt'' also existed across the country originally, and has been found in [[Iron Age]] graves in [[Halland]].<ref name=Smaka />
The filled ''kroppkaka'', ''palt'' or ''kams'' ball – as well as the flatter, unfilled {{lang|sv|flatpalt}}, {{lang|sv|flatkams}} and {{lang|sv|klabbe}} – is dropped into boiling salted water and cooked until it floats. It is traditionally served warm with melted [[butter]] and [[lingonberry jam]], although in some parts of southern Sweden the melted butter is replaced by [[half cream]] (a mix of milk and cream) or a warm milk sauce, and in parts of northern Sweden the butter is replaced by a warm milk sauce spiced with [[messmör]]. Leftover ''kroppkaka'' is often served halved and fried.<ref name=kokboken />
Unfilled flour dumplings for use in soup are called ''klimp'' if the flour is wheat, but ''mjölpalt'' if the flour is barley or rye.<ref name=kokboken />
== Middle Eastern ==
[[File:Boraki - Armenian dumplings.jpg|thumb|Armenian boraki]]
[[File:Khinkali, Restaurant Aragvi.jpg|thumb|Georgian [[khinkali]]]]
[[File:Kubbeh Matfuniyah.jpg|thumb|Iraqi [[Kibbeh|kubbeh]]]]
=== Arabic ===
* [[Asida]]
* [[Qatayef]]
* [[Shishbarak]]
* Gabout, ({{langx|ar|قبوط}}) stuffed flour dumplings in a thick meat stew.
=== Caucasian ===
Meat-filled [[manti (dumpling)#In Turkish and Armenian cuisine|manti]] in [[Armenian cuisine|Armenia]] are typically served with yogurt or sour cream, accompanied by clear soup. ''Mantapour'' is an [[Armenia]]n beef soup with manta.
''Boraki'' ({{langx|hy|Բորակի}}) are a kind of Armenian fried dumplings. The main distinction of ''boraki'' is that the minced meat is pre-fried, the boraki are formed as small cylinders with an open top, the cylinders are lightly boiled in broth and then fried. Boraki are served garnished with yogurt and chopped garlic.<ref>{{cite web | url = http://retsepti.ru/search/boraki.html | trans-title = Boraki | title = Бораки | work = Кулинарные Рецепты (Culinary Recipes) | access-date = 12 September 2017 | language = ru | archive-date = 22 February 2017 | archive-url = https://web.archive.org/web/20170222153658/http://retsepti.ru/search/boraki.html | url-status = live }}</ref>
''[[Dushbara]]'' (Azerbaijan: Düşbərə) is an [[Azerbaijani cuisine|Azeri]] soup with tiny lamb-filled dumplings.<ref>{{cite journal | url = http://azer.com/aiweb/categories/magazine/83_folder/83_articles/83_254.html | title = Dumplings / Dushbara | journal = Azerbaijan International | volume = 8 | issue = 3 | date = Autumn 2000 | access-date = 5 April 2009 | archive-date = 24 November 2011 | archive-url = https://web.archive.org/web/20111124212427/http://azer.com/aiweb/categories/magazine/83_folder/83_articles/83_254.html | url-status = live }}</ref>
''[[Mataz]]'' are dumplings in [[Circassian cuisine|Circassian]] and some other [[Caucasian cuisine]]s, closely related to [[Manti (dumpling)|manti]]. They typically consist of a spiced meat mixture, usually lamb or ground beef, with greens and onions, put in a dough wrapper, either boiled or steamed. Mushrooms, potatoes, or cheese may be used in place of meat.
[[Khinkali]] ({{lang-ka|ხინკალი}}) are [[Georgian cuisine|Georgian]] dumplings<ref>{{cite book | url = https://books.google.com/books?id=LohMBqO3nBYC&q=dumplings+%28khinkali%29&pg=RA1-PA123 | title = The World Cookbook for Students, Volume 1 | first1 = Jeanne | last1 = Jacob | first2 = Michael | last2 = Ashkenazi | publisher = Greenwood Press | year = 2007 | isbn = 978-1573567640}}</ref> which originated in the mountain regions of [[Pshavi]], [[Mtiuleti]], and [[Khevsureti]].<ref>{{cite book | url = https://books.google.com/books?id=0aiBhcfgSVcC&q=%22originating+in+khevsureti%22&pg=PA240 | title = Georgia: in the Mountains of Poetry | first = Peter | last = Nasmyth | year = 2006 | publisher = Taylor & Francis | isbn = 978-0203966723}}</ref> Varieties of khinkali spread from there across different parts of the [[Caucasus]],<ref>{{cite book | url = https://books.google.com/books?id=0oXYX9Qzx9oC&q=khinkali%27s&pg=PA101 | title = Armenian Food: Fact, Fiction & Folklore | first1 = Irina | last1 = Petrosian | first2 = David | last2 = Underwood | year = 2006 | publisher = Yerkir Publishing | location = Bloomington, Indiana, USA | isbn = 978-1-4116-9865-9}}</ref> now the towns of [[Dusheti]], [[Pasanauri]] and [[Mtskheta]] are particularly famous for their khinkali. The fillings of khinkali vary with the area. The original recipe consists of only minced meat (lamb or beef and pork mixed), onions, [[chili pepper]], [[salt]] and [[cumin]]. Modern recipes use herbs like [[parsley]] and [[coriander]]. In Muslim-majority areas the use of beef and lamb is more prevalent. Mushrooms, potatoes, or cheese may be used in place of meat. The khinkali is typically consumed first by sucking the juices while taking the first bite, in order to prevent the dumpling from bursting.
===Jewish===
* [[Kreplach]]
* [[Knish]]
=== Turkish ===
* [[Manti (dumpling)#In Turkish and Armenian cuisine|Manti]]
== North America ==
[[File:Dropped dumplings.JPG|thumb|left|Dropped dumplings simmering for chicken and dumplings, an American [[comfort food]]<ref>{{cite magazine |title=101 Best Comfort Food Classics: Classic Chicken and Dumplings |url=http://www.southernliving.com/food/classic-comfort-food-recipes/classic-chicken-dumplings |publisher=Time Inc. Lifestyle Group |access-date=12 September 2017 |magazine=Southern Living |archive-date=26 July 2017 |archive-url=https://web.archive.org/web/20170726040126/http://www.southernliving.com/food/classic-comfort-food-recipes/classic-chicken-dumplings |url-status=live }}</ref>]]
=== '''United States''' ===
Though they have existed around the world much longer,<ref>{{Cite web |last=Lao |first=Becky |date=26 January 2022 |title="The Ancient Story of Dumplings in China." |url=https://www.archaeologynow.org/blog/a-lucky-food-for-lunar-new-year. |url-status=live |website=Archaeology Now}}</ref> it's believed that one of the reasons dumplings were popularized in the United States was because of the rise of [[Urbanization in the United States|urbanization]] during the 1800s<ref>{{Cite web |last=Emily |first=Alford |date=14 July 2022 |title="Chicken and Dumplings: The Great Equalizer of Southern Cooking." |url=https://www.tastecooking.com/chicken-dumplings-great-equalizer-southern-cooking/ |url-status=live |website=TASTE}}</ref> that led to immigration from places like China and Germany that already had some form of the food. Cookbooks<ref>{{Cite book |last=Tyree |first=Marion Cabell |title=Housekeeping in Old Virginia |publisher=J. P. Morton & Co. |year=1879 |location=United States |publication-date=1879}}</ref><ref>{{Cite book |last=Randolph |first=Mary |title=The Virginia Housewife: Or Methodical Cook |publisher=[[JohnPlaskitt]] |year=1836 |location=United States}}</ref>  from the nineteenth century highlight the importance of factory production in foods like canned biscuits and canned broth that made it more accessible to cook drop dumplings at home. This was especially true for states like the Carolinas, where it began to supersede both regional Indigenous and African-American recipes that previously used a corn base. Precursors include savory, [[cornmeal]] dumplings with [[Soul food|turnip greens]] as well as Indigenous [[Pone (food)|pone]] (in English, meaning ‘baked’) that dates back as early as the [[Woodland period|Woodland Period]] and fruit-based ‘slump’<ref>{{Cite web |last=Friend |first=Nina |date=16 November 2023 |title=“Native American ‘Slump’: Puffy Dumplings in Simmered Fruit.” |url=https://www.bbc.com/travel/article/20231114-native-american-slump-puffy-dumplings-in-simmered-fruit. |url-status=live |website=BBC News}}</ref>. Thus American dumplings can either be of the filled pastry type (which are usually baked), or they may be little pieces of dough added to a savory or sweet dish, in which case they are usually boiled.
'''Baked Dumplings'''
Baked sweet dumplings are a popular dessert in American cuisine. They are made by wrapping [[fruit]], frequently a whole tart [[apple]], in pastry, then baking until the pastry is browned and the filling is tender. While baking, the dumplings may be surrounded by, and even basted in, a sweet [[sauce]], typically containing [[brown sugar]], butter, and cinnamon or other spices. Baked savory dumplings, in the form of [[pizza rolls]], are a popular prepared snack food.
'''Boiled Dumplings'''
Boiled dumplings are made by mixing flour, fat, and baking powder with milk or water to form a dough, which may be either rolled out and cut into bite-size pieces, or simply dropped by spoonfuls into the simmering liquid of a savoury soup or stew, or, for dessert dumplings, onto simmering sweetened fruit. The dropped kind are sometimes called "doughboys". When added to chicken and vegetables in chicken broth, the starch in the dumplings serves to thicken the broth into a gravy, creating the popular comfort food [[chicken and dumplings]]. Other common savoury pairings, particularly in the Midwestern and Southern US, are turkey, ham, and butterbeans. Popular sweet pairings are strawberries, apples, and blackberries. Dumplings also feature in the regional stews of the midwest and south called "burgoos." Further north, dumplings are frequently served with beef, corned-beef and duck stews, and blueberries are the favourite fruit for dessert dumplings.
=== '''Canada''' ===
In [[Canada]], the ''[[poutine râpée]]'' is a type of filled dumpling made with pork mince inside a flour ball.
==South Asian==
=== Indian ===
[[File:Gujhia.JPG|thumb|[[Gujia]]]]
[[Indian cuisine]] features several dishes that could be characterised as dumplings:
* Ada ([[Malayalam language|Malayalam]]) is a sweet South Indian dish from Kerala. Scraped coconut mixed with sugar or jaggery is enveloped between the spread rice-dough and steamed. The sweet version of kozhukattai is equally famous in Kerala.{{citation needed|date=January 2016}}
* Bhajia are dumplings sometimes stuffed with vegetables and fruits.{{citation needed|date=January 2016}}
* Fara ([[Hindi]]) is famous in North [[India]] and is very similar to dumplings. It is made of wheat flour with stuffing of lentils and similar delicacies.{{citation needed|date=January 2016}}
* [[Gujia]] ([[Hindi]]) is a sweet dumpling made with wheat flour, stuffed with khoya.
* [[Kachori]] ([[Hindi]]) is a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or urad dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chili powder, salt and other spices.
* Karanji ([[Marathi cuisine|Marathi]], [[Oriya cuisine|Oriya]]) or Kajjikayi ([[Kannada language|Kannada]], [[Telugu cuisine|Telugu]]) or kanoli are fried sweet dumplings made of wheat flour and stuffed with dry or moist [[coconut]] delicacies. They are a popular dish among [[Maharashtra|Maharashtrians]], [[Oriyas]] and [[South India]]ns.
* [[Poornalu|Poornam Boorelu]] are spherical dumplings filled with a stuffing of chickpea paste mixed with jaggery syrup and cardamom powder. The exterior shell consists of a batter of rice flour and ground [[Vigna mungo|black lentils]]. These are popular in Andhra Pradesh and Telangana.
* [[Kozhakkattai]] (Tamil) or kadabu (Kannada), is another South Indian dish that can be sweet, salty or spicy. The outer shell is always steamed sticky rice dough. In the sweet version, a form of sweet filling made with [[coconut]]s, boiled [[lentil]]s and jaggery is used, whereas in the salty version, a mixture of steamed cracked lentils, chillies and some mild spices is used.
* A dumpling popular in [[Western India]] and [[South India]] is the [[modak]] ([[Marathi cuisine|Marathi]], [[Oriya cuisine|Oriya]]) or {{transliteration|kn|mmdhaka}} (Kannada) or {{transliteration|ta|modagam}} ([[Tamil cuisine|Tamil]]), {{transliteration|ml|sugiyan}} ([[Malayalam language|Malayalam]]) or {{transliteration|te|kudumu}} (Telugu), where the filling is made of fresh coconut and jaggery or sugar while the covering is steamed rice dough. It is eaten hot with [[ghee]].
* {{transliteration|kn|[[Nevryo]]}} (or {{transliteration|kn|neureo}}) is a sweet dumpling made dominantly in [[Dakshina Kannada]] and [[Udupi]] districts of [[Karnataka]] and [[Goa]], just before [[Christmas]].
* Pidi ([[Malayalam language|Malayalam]]) is a South Indian dish from [[Kerala]] that is usually eaten with chicken [[curry]].
* [[Pitha]] ([[Bihari cuisine|Bihari]], [[oriya cuisine|Oriya]], [[Bengali cuisine|Bengali]], [[Assamese cuisine|Assamese]]) are stuffed savouries made either by steaming or deep frying. A wide range of pithas are available in eastern and north eastern India.
* [[Samosa]] is a popular savoury snack eaten in the Indian subcontinent and [[Iranian plateau]]. It is a fried dumpling usually stuffed with mince, vegetables (mainly potatoes) and various other spices. Vegetarian variants of samosas, without the added mince stuffing, are also popular and are sold at most eateries or roadside stalls throughout the country.
=== Nepali ===
[[File:Plateful of Momo in Nepal.jpg|thumb|Plateful of [[Momo (food)]] in [[Nepal]]]]
In [[Nepal]], steamed dumplings known as [[Momo (food)|momo]] are a popular snack, often eaten as a full meal as well. They are similar to the Chinese [[jiaozi]] or the Central Asian [[manti (dumpling)|manti]]. Whether momos originated in Tibet and spread to Nepal or vice versa is unclear, but momos were present in Nepal as early as the fourteenth century.<ref name="auto1">{{Cite web| url=https://neweverestcuisine.com/news/f/the-history-of-momo-the-king-of-fast-food-dumpling| title=The history of MOMO (The king of fast food-Dumpling)| access-date=2023-01-16| archive-date=2023-01-21| archive-url=https://web.archive.org/web/20230121042730/https://neweverestcuisine.com/news/f/the-history-of-momo-the-king-of-fast-food-dumpling| url-status=live}}</ref> Momos are one of the most common items on the menus of Nepali restaurants, especially in the [[Kathmandu Valley]].
Common fillings for momos are meat, vegetables, and cheese: sweet dessert momo are also made. Momo can be served fried, steamed or grilled. They are usually served with a dipping sauce, known as [[South Asian pickle|achar]], normally consisting of tomatoes and chillies as the base ingredient, from which numerous variations can be made. Soups with momo are common: both the Nepali [[jhol momo]] and the Tibetan [[mokthuk]] are examples.<ref>{{cite web |last1=Lama |first1=Tsering Ngodup |title=An essential guide to thukpas |url=https://kathmandupost.com/food/2019/10/04/an-essential-guide-to-thukpas |website=The Kathmandu Post |access-date=25 April 2023 |archive-date=25 April 2023 |archive-url=https://web.archive.org/web/20230425100813/https://kathmandupost.com/food/2019/10/04/an-essential-guide-to-thukpas |url-status=live }}</ref>
[[File:Yamari.jpg|thumb|Yomari]]
'''[[Yomari]]''', also called ''yamari'', is a traditional dish of the [[Newar]] community in [[Nepal]]. It is a steamed dumpling that consists of an external covering of [[rice flour]]<ref name="Goldstein Mintz Krondl Mason 2015 p. 634">{{cite book | last1=Goldstein | first1=D. | last2=Mintz | first2=S. | last3=Krondl | first3=M. | last4=Mason | first4=L. | title=The Oxford Companion to Sugar and Sweets | publisher=Oxford University Press | series=Oxford Companions |date=2015 | isbn=978-0-19-931339-6 | url=https://books.google.com/books?id=jbi6BwAAQBAJ&pg=PA634 | access-date=5 November 2016 | page=634}}</ref> and an inner content of sweet substances such as [[Chaku (Nepali cuisine)|chaku]]. The delicacy plays a very important role in Newaa society, and is a key part of the festival of [[Yomari punhi]].<ref name="Roufs Roufs 2014 p. 237">{{cite book | last1=Roufs | first1=T.G. | last2=Roufs | first2=K.S. | title=Sweet Treats around the World: An Encyclopedia of Food and Culture | publisher=ABC-CLIO |date=2014 | isbn=978-1-61069-221-2 | url=https://books.google.com/books?id=M_eCBAAAQBAJ&pg=PA237 | access-date=5 November 2016 | page=237}}</ref> According to some, the triangular shape of the yamari is a symbolic representation of one half of the [[shadkona]], the symbol of [[Saraswati]] and wisdom.<ref>{{cite book | title = Kantipur (कान्तिपुर) | author = Basu Pasa (बासुपासा) | language = ne | location = Kathmandu}}</ref>
==Southeast Asian==
=== Indonesian ===
[[Indonesian cuisine]] features several dishes which could be characterized as dumplings, especially under the influence of Chinese and Portuguese cuisines.
* Jalangkote is a South Sulawesi fried pastry with an [[empanada]] shape and stuffed with vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten.
* Pastel is the most common empanada-shaped fried pastry to be found in Indonesia.  The name was taken from Portuguese [[pastei]].  It is stuffed with ragout that is made from chicken, vegetables and eggs.
* Panada is a North Sulawesi type of fried bread similar to an empanada and stuffed with spicy tuna.
* Pangsit ([[wonton]]) is another type of dumpling that may be boiled, fried, or steamed, and often is used as complement of [[bakmi]] ayam or chicken noodle.
* [[Siomay]] is an Indonesian fish dumpling served in [[peanut sauce]].  In a different part of [[Indonesia]] such as in [[Surabaya]], siomay can mean steamed pangsit and it will be served with [[bakso]], meatballs soup.
== See also ==
{{Portal|Food}}
* [[Czech cuisine]]
* [[Fusion cuisine]]
* [[List of dumplings]]
* [[Gulab jamun]] – a sweet, similar to a dumpling but made from milk solids
* [[Pie]]
* [[Ravioli]]
== References ==
{{Reflist}}
== External links ==
* {{Commons category-inline|Dumplings}}
{{Dumplings}}
{{Authority control}}
[[Category:Dumplings| ]]
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[[Category:Stuffed dishes]]
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