Doughwrapped

Doughwrapped is a culinary technique in which a filling is enclosed within a sheet of dough that is sealed and cooked as a single unit. The term describes a broad category rather than a single recipe, and it spans many cuisines and sweet or savory fillings.

Examples include dumplings, turnovers, empanadas, pasties, calzones, and pierogi. The outer wrapper may be wheat-based dough, pastry, phyllo, masa, or other sheets, and can be baked, fried, steamed, or boiled. The fillings range from meat, vegetables, and cheese to fruit and custards.

Preparation considerations: The wrapper thickness, sealing method, and moisture balance affect texture and cooking uniformity. With proper resting of dough and careful shaping, doughwrapped dishes achieve a crisp or tender exterior while containing the filling during cooking.

Culinary context: Doughwrapped dishes appear in street foods and home kitchens worldwide, valued for portability and portion control. While related to dumplings and turnovers, the term doughwrapped emphasizes the wrapper-to-filling relationship rather than a specific regional tradition.