MATT TAYLOR-GROSS
Recipes

Around the World in Our Best Dumpling Recipes

How to make everyone’s favorite food—from Italy to China and everywhere in between

By SAVEUR Editors


Published on March 16, 2017

Though they come in all shapes and sizes, dumplings are a near-universal culinary constant: almost every culture has one. So naturally, dumpling recipes are incredibly versatile, coming with a wide array of fillings, wrappers, shapes, and sizes. Chinese dumplings may be the best known: we're a fan of both the steamed dumpling recipes as well as the fried. But there are plenty more to explore, whether it's the empanadas of Argentina or even Italy's ravioli (we're using a loose definition here, folks). From Europe to Asia and beyond, we've rounded up our favorite dumpling recipes from all over the world.

pan-fried spicy beef dumplings
Pan-Fried Spicy Beef Dumplings

In these delightfully rich dumplings, homemade or store-bought chile oil is balanced by freshness from scallions and ginger and sweetness from oyster sauce. To maximize the crispy surface area, stretch and arc the shape of the raw dumpling slightly. Get the recipe for Pan-Fried Spicy Beef Dumplings »

Lamb Dumplings
Turkish Yogurt and Brown Butter Tomato Sauce

Yogurt and tomato combine to create this delicious, creamy sauce with hints of peppery zest. This sauce is a main component to manti, a Turkish spiced lamb dumpling dish. Get the recipe for Turkish Yogurt and Brown Butter Tomato Sauce »

german pretzel dumplings
German Pretzel Dumplings

German pretzel dumplings

Maultaschensuppe
Maultaschensuppe (Dumplings in Broth)

Dumplings filled with minced pork, beef, veal, and bacon steal garnish this specialty soup of Swabia in southern Germany. Get the recipe for Maultaschensuppe (Dumplings in Broth) »

Classic fall recipes Cacio e Pepe
Pear and Cheese Ravioli (Cacio e Pere)

Nothing says love like homemade pasta. Lidia Bastianich’s recipe mixes tender, sweet Bartlett pears with sharp pecorino and creamy mascarpone to make a rich filling for ravioli.

Pork and Kimchi Potstickers
Pork and Kimchi Potstickers

Some zesty kimchi can bring your typical dumplings to the next level and enhance the pork filling’s savoriness. Get the recipe for Pork and Kimchi Potstickers »

Russian Chicken and Dumplings Soup
Russian Chicken and Dumplings Soup

Sesame oil and cilantro soup up this Russian classic with an eye on Japan. Get the recipe for Russian Chicken and Dumplings Soup »

Spinach and Potato Dumplings with Cold Tomato Sauce
Spinach and Potato Dumplings with Cold Tomato Sauce

A chilled tomato sauce with sundried tomatoes makes a pleasant contrast to these hot potato and spinach dumplings, which chef Josita Hartanto of Berlin’s Lucky Leek binds together with firm tofu and durum wheat semolina. Dry the potatoes and spinach thoroughly so the dumplings will hold their shape. Get the recipe for Spinach and Potato Dumplings with Cold Tomato Sauce »

Pork and Cabbage potstickers
Pork and Cabbage Potstickers

Chinese New Year has come and gone, but that doesn’t mean you can’t keep celebrating with these easy-to-make potstickers. Get the recipe for Pork and Cabbage Potstickers »

Turkey Momos with Tomato-Cilantro Sauce
Turkey Momos with Tomato-Cilantro Sauce

These steamed, meat-filled Nepalese dumplings come from Binita Pradhan, the entrepreneur behind Bini’s Kitchen in San Francisco, CA. Get the recipe for Turkey Momos with Tomato-Cilantro Sauce »

Cheese and Mint Stuffed Dumplings (Khinkali Qvelit)
Cheese and Mint Stuffed Dumplings (Khinkali Qvelit)

These Georgian dumplings are traditionally made with a spiced meat filling; this cheese and herb version, once meant for religious fasting days, is now enjoyed year-round. Get the recipe for Cheese and Mint Stuffed Dumplings (Khinkali Qvelit) »

Kreplach chicken-stuffed dumplings in broth
Kreplach Soup

Little pyramids of chicken-stuffed dumplings in broth are a solid Jewish holiday dish. Get the recipe for Kreplach Soup »

Sichuan Pork Wontons (Chao Shou)
Sichuan Pork Wontons (Chao Shou)

Simple pork dumplings doused in a spicy, mouth-numbing chile oil. Get the recipe for Sichuan Pork Wontons (Chao Shou) »

Shanghai Soup Dumplings (Xiao Long Bao)
Shanghai Soup Dumplings (Xiao Long Bao)

A collagen-rich pork stock is the key to making soup dumplings. It’s solid when cold, letting you wrap it in dough. Once steamed, it liquifies into a soup. Get the recipe for Shanghai Soup Dumplings (Xiao Long Bao) »

Braised Venison Shoulder with Mushroom Pierogi
Braised Venison Shoulder with Mushroom Pierogi

A hearty warm venison stew with homestyle mushroom pierogis are all you need to stay warm in the fall. Get the recipe for Braised Venison Shoulder with Mushroom Pierogi »

Olia Hercules Manti
Steamed Pork Belly Manti

Browned butter brings an extra layer of flavor to these otherwise traditional Central Asian dumplings, but the cherry on top comes in the form of fried shallots. Get the recipe for Steamed Pork Belly Manti »

Pelmeni Dumplings in Chicken Broth
Pelmeni Dumplings in Chicken Broth

Ground pork-and-garlic-filled dumplings add soul-comforting richness to a simple chicken broth in this Siberian soup. Get the recipe for Pelmeni Dumplings in Chicken Broth »

Butternut Squash Ravioli with Oregano-Hazelnut Pesto
Butternut Squash Ravioli with Oregano-Hazelnut Pesto

Basil and oregano add herbal brightness to butternut squash, browned butter, and hazelnuts in a sweet-savory pasta dish. Get the recipe for Butternut Squash Ravioli with Oregano-Hazelnut Pesto »

Beef Broth with Liver Dumplings and Saffron
Beef Broth with Liver Dumplings and Saffron

This dish is known in Slovenia as “Sunday soup,” a reference to the long simmering time it takes to extract flavor from beef bones for the broth. Get the recipe for Beef Broth with Liver Dumplings and Saffron »

Crab Rangoon
Crab Rangoon

An adaptation of the fried wonton, crab rangoon is one of the most enduringly popular appetizers at the posh Polynesian restaurant chain Trader Vic’s. Get the recipe for Crab Rangoon »

German bread dumplings in beef-marrow enriched broth
Markklosschensuppe (Beef Marrow Dumpling Soup)

These German bread dumplings spiced with nutmeg are served in beef-marrow enriched broth for a warming winter soup. Get the recipe for Markklosschensuppe (Beef Marrow Dumpling Soup) »

Soft dumplings of Corsican fresh cheese and wild herbs
Strozzapreti

Soft dumplings of Corsican fresh cheese and wild herbs highlight the natural culinary products of this beautiful Mediterranean island. Get the recipe for Strozzapreti »

Indian fried samosas filled with spiced potatoes, onion, and peas
Samosas

This popular Indian fried pocket of spiced potatoes, onion, and peas pairs perfectly with sweet and hot tamarind chutney. Get the recipe for Samosas »

Har gow
Shrimp and Pea Shoot Dumplings (Har Gow)

With a delicate, translucent skin and plump form, these little dumplings resemble goldfish. Get the recipe for Shrimp and Pea Shoot Dumplings (Har Gow) »

Pillowy gnocchi in a simple pesto sauce
Gnocchi al Pesto

Pillowy gnocchi in a deliciously simple pesto sauce is light enough for a first course to a homemade Italian dinner. Get the recipe for Gnocchi al Pesto »

Dumplings drenched in butter and maple syrup
Maple Syrup Dumplings

These dumplings from Quebec are a delightful dessert treat, especially once drenched in butter and maple syrup. Get the recipe for Maple Syrup Dumplings »

Ricotta and Swiss Chard Dumplings
Malfatti (Ricotta and Swiss Chard Dumplings)

Chef Anna Klinger of Al Di La in Brooklyn, New York, flavors these dumplings with nutmeg. For the best results, drain the ricotta overnight and squeeze all the moisture out of the Swiss chard. Get the recipe for Malfatti (Ricotta and Swiss Chard Dumplings) »

Gnocchi alla Romana
Gnocchi alla Romana

These Roman-style gnocchi are made with semolina, not potato or ricotta, and they’re baked into squares for a more substantial take on doughy dumplings. Get the recipe for Gnocchi alla Romana »

Plantain Gnocchi with Short Rib Ragu
Plantain Gnocchi with Short Rib Ragù

Ripe plantains and yucca stand in for potatoes in this version of gnocchi from the Dominican Republic, which is served with short rib ragù. A long, slow braise with red wine, cayenne, and paprika results in tender, fall-off-the-bone morsels of meat; bolstered with cream, the rich sauce is then ladled over the slightly sweet, fluffy dumplings. Get the recipe for Plantain Gnocchi with Short Rib Ragù »

Shrimp Ravioli with Spinach and Ginger
Shrimp Ravioli with Spinach and Ginger

Store-bought wonton wrappers are perfect for making ravioli. We based this recipe on one in Cooking with Daniel Boulud (Random House, 1993). Get the recipe for Shrimp Ravioli with Spinach and Ginger »

Gnocchi with Brown Butter and Sage
Gnocchi with Brown Butter and Sage

A regional dish from the Italian province of Parma, these plump spinach gnocchi are excellent sprinkled with Parmesan cheese. Get the recipe for Gnocchi with Brown Butter and Sage »

Agnolotti
Agnolotti (Veal and Escarole Ravioli)

Escarole, veal, and Parmesan make a rich filling for ravioli; serving them in veal or chicken broth turns them into a comforting soup. Get the recipe for Agnolotti (Veal and Escarole Ravioli) »

Veal Stew with Potato Dumplings
Veal Stew with Potato Dumplings

An ideal stew for a snowy winter’s night, the combination of tender veal and dense potato dumplings make a warm evening at home that much more homey. Get the recipe for Veal Stew with Potato Dumplings »

Chicken Soup with Semolina Dumplings
Chicken Soup with Semolina Dumplings

In this recipe from Transylvania, sliced root vegetables and textured semolina dumplings are moistened in a chicken broth spiced with paprika and caraway. Get the recipe for Chicken Soup with Semolina Dumplings »

Yuanxiao
Yuanxiao (Walnut- and Almond-Filled Sweet Rice Dumplings)

Filled with a sweet, chewy mixture of walnuts and almonds, yuanxiao are a traditional dish for Lunar New Year, but we love them year-round. Get the recipe for Yuanxiao (Walnut- and Almond-Filled Sweet Rice Dumplings) »

Spinach Spätzli with Brown Butter, Crispy Speck, and Pangrattato
Spinach Spätzli with Brown Butter, Crispy Speck, and Pangrattato

Near Italy’s border with Austria, the food takes on a distinctly Teutonic bent with spätzli, a close Italian cousin of German spätzle. Get the recipe for Spinach Spätzli with Brown Butter, Crispy Speck, and Pangrattato »

Chinese dumplings filled with shiitake mushroom and chicken
Chicken Shui Jiao (Boiled Chicken Dumplings)

Shiitake mushroom and chicken make a moist and succulent filling for these Chinese dumplings. Get the recipe for Chicken Shui Jiao (Boiled Chicken Dumplings) »

Bread Crumb Dumplings and Bean Stew with Parsley-Speck Pesto
Bread Crumb Dumplings and Bean Stew with Parsley-Speck Pesto

In Emilia-Romagna, chef Carla Rebecchi taught Jenn Louis to make this borlotti bean stew with shell-like gnocchi called pisarei. A fresh herb sauce laced with speck tops it off. Get the recipe for Bread Crumb Dumplings and Bean Stew with Parsley-Speck Pesto »

Crystal Palace Hunan Pork and Peanut Dumplings
Crystal Palace's Hunan Dumplings with Peanut Sauce

The now-shuttered Crystal Palace of Montreal used to serve these beef dumplings as an homage to the Quebecois favorite, peanut butter dumplings. Get the recipe for Crystal Palace’s Hunan Dumplings with Peanut Sauce »

shrimp dumpling recipe
Har Gao (Shrimp Dumplings)

These delicious Malaysian dumplings stuffed with minced shrimp, scallions, water chestnuts, and bamboo shoots are easy to make with store-bought gyoza (potsticker) wrappers. Get the recipe for Har Gao (Shrimp Dumplings) »

Boiled potato and bacon dumplings
Halusky (Boiled Potato Dumplings)

The deeply satisfying combination of potatoes, bacon, caramelized onion, and sour cream featured in this rustic old-country recipe came to Pennsylvania’s Pocono Mountains via Eastern Europe. Get the recipe for Halusky (Boiled Potato Dumplings) »

Bread dumplings seasoned with onion, parsley, and nutmeg
Semmelknodel (Bavarian Bread Dumplings)

Dense, savory bread dumplings are simply seasoned with onion, parsley, and nutmeg in this classic recipe from Bavaria. Get the recipe for Semmelknodel (Bavarian Bread Dumplings) »

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