dumplings

Dumplings are a broad category of food in which dough is wrapped around a filling or shaped into a small dough pocket that encloses ingredients. They appear in many cuisines and traditions, with extensive regional variation in dough, filling, size, and cooking method. Core features typically include a thin wrapper and a savory or sweet interior, with a seal to contain the filling.

Regional examples span a wide range. East and Southeast Asia offer jiaozi, wonton, and gyoza; South and Central Asia include momo and related varieties; Europe has pierogi, pelmeni, varenyky, khinkali, and stuffed pastas such as ravioli. Other traditions feature similar pockets as well, such as empanadas in Latin America or pierogi-like dishes in Eastern Europe. The concept also appears in Middle Eastern dumplings and in various pan-fried or steamed pastries around the world.

Dough and wrappers vary by culture. Common wrappers are made from wheat flour and water, sometimes with egg, producing pliable sheets that are sealed around a filling. Gluten-free versions may use rice, corn, or tuber starches. Fillings range from ground or chopped meat, cabbage, mushrooms, and seafood to cheese, vegetables, or sweet fruits. Cooking methods include boiling, steaming, pan-frying (often as potstickers), and deep-frying.

Dumplings are associated with daily meals and festive occasions in many cuisines. They are typically served with dipping sauces or accompaniments such as soy sauce, vinegar, chili oil, sour cream, or broth. Storage and preparation practices vary, with many dumplings frozen before cooking for later use.