These iconic Chinese dumplings are typically filled with minced pork, shrimp, or vegetables and are either boiled, steamed, or pan-fried. Jiaozi is often served with soy sauce, vinegar, and chili oil for dipping.
A popular Japanese version of dumplings, gyoza are typically filled with ground meat (pork or chicken), cabbage, garlic, and ginger. They are pan-fried on one side and then steamed, giving them a crispy bottom and soft top.
A staple in Nepali cuisine, momos are dumplings stuffed with minced meat (usually chicken or buffalo) or vegetables and served with spicy dipping sauces like tomato chutney. They can be steamed, fried, or even served in a soup.
Pierogi are soft, doughy dumplings filled with ingredients like mashed potatoes, cheese, sauerkraut, or meat. They are boiled and then sometimes pan-fried for extra flavor, and often served with sour cream or caramelized onions.
Ravioli are Italian pasta dumplings stuffed with ingredients like ricotta, spinach, meat, or vegetables. They are typically served in a sauce, such as marinara or butter and sage.
Mandu are Korean dumplings that can be steamed, boiled, or fried. They are filled with ground pork, beef, kimchi, and vegetables, and are often served with a dipping sauce made from soy sauce, vinegar, and sesame oil.
These small, round dumplings are filled with ground meat (usually beef, pork, or lamb) and served with butter or sour cream. Pelmeni are typically boiled and are a popular comfort food in Russia.
Modak is a sweet dumpling popular in Indian cuisine, especially during the Ganesh Chaturthi festival. It is made from rice flour and stuffed with coconut, jaggery, and cardamom, then steamed or fried.
Khinkali are Georgian dumplings filled with spiced meat (typically pork and beef) and herbs. They are boiled and eaten by hand, with the filling's juices trapped inside to be sipped before eating the dough.
Tingmo is a soft, fluffy Tibetan steamed bread or dumpling, often served alongside curries or stews. Though not filled like other dumplings, its light texture and versatility make it a beloved part of Tibetan cuisine.