Dumplings Around the World

Published Jan 18, 2012 10:00 AM

Food

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 ». Matt Taylor-Gross

Whether fried or boiled, filled or doughy, homely or origami-perfect, dumplings the world over are almost always comforting tidbits that are handmade with love.

Semmelknodel (Bavarian Bread Dumplings)

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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) » Todd Coleman

Halusky (Boiled Potato Dumplings)

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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) » Todd Coleman

Markklosschensuppe (Beef Marrow Dumpling Soup)

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

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 » Beth Rooney

Khinkali (Georgian Dumplings)

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Hearty Georgian dumplings blend pork, beef, chiles, cilantro, and fenugreek in a generous packet of soft dough. Get the recipe for Khinkali (Georgian Dumplings) » Landon Nordeman

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 » Penny De Los Santos

Pork Pot Stickers

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Pot stickers, with their crispy seared edge and juicy filling, are the perfect bite-sized balance of texture and flavor. This recipe comes from New York’s Buddakan restaurant. Get the recipe for Pork Pot Stickers » Maxime Iattoni

Shrimp and Pea Shoot Dumplings (Har Gow)

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

Gnocchi al Pesto

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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 » Penny De Los Santos

Maple Syrup Dumplings

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

Malfatti (Ricotta and Swiss Chard Dumplings)

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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) » Todd Coleman

Kreplach Soup

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

Maultaschensuppe (Dumplings in Broth)

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This southern German specialty combines four kinds of meat in crinkled pockets of dough, served floating in a clear chicken broth with carrot and celery. Get the recipe for Maultaschensuppe (Dumplings in Broth) » Todd Coleman

Gnocchi alla Romana

These Roman-style gnocchi aren’t the usual potato, ricotta, or squash kind. The recipe for these flat semolina gnocchi is an adaptation of one in David Downie’s Cooking the Roman Way (HarperCollins, 2002). Get the recipe for Gnocchi alla Romana » Andre Baranowski

Shui Jiao (Pork and Chive Dumplings)

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To keep the wrappers from tearing while making these dumplings, we suggest finely chopping the scallions and grating the ginger (see our step-by-step instructions). These classic snacks–which are boiled, not steamed or fried–were featured as part of Matt Gross’s feature story on Taiwanese cuisine, “Taipei, Family Style” (April 2010). Get the recipe for Shui Jiao (Pork and Chive Dumplings) » Todd Coleman

Chicken Paprikash

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This braised chicken and dumplings dish is based on a recipe we got from home cook Olga Kolozy. Get the recipe for Chicken Paprikash » Todd Coleman

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 » Farideh Sadeghin

Xiao Long Bao (Shanghai Soup Dumplings)

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There’s an art to eating these dumplings. Resist the temptation to pop one whole into your mouth; you’ll almost certainly burn your lip. Instead, set a dumpling on a deep-bowled soup spoon, nibble a small hole near the top of the wrapper, and carefully slurp out the hot soup. Then finish off the dumpling, dunking it into the dipping sauce if you like. Look for pork skin at Asian meat markets or at butcher counters. See also:
How to Make a Soup Dumpling » Get the recipe for Xiao Long Bao (Shanghai Soup Dumplings) » Steve Giralt

Shrimp Ravioli with Spinach and Ginger

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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 » André Baranowski

Gnocchi with Brown Butter and Sage

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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 » André Baranowski

Agnolotti (Veal and Escarole Ravioli)

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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) » Penny De Los Santos

Veal Stew with Potato Dumplings

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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 » Helen Rosner

Chicken Soup with Semolina Dumplings

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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 » Landon Nordeman

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

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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) » Maxime Iattoni

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 » Con Poulos

Chicken Shui Jiao (Boiled Chicken Dumplings)

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

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 » Con Poulos

Beef Noodle Soup with Liver Dumplings

Thin noodles and hearty liver dumplings make this rich, hearty soup a mainstay of the 86-year-old Klas Restaurant in Cicero, Illinois. Just outside Chicago, Cicero was once home to a thriving Czech community, reflected in Klas’s old-world d¿cor and cuisine. For more about Klas Restaurant and other delicious stops on the road, see Adventures in Good Eating. Get the recipe for Beef Noodle Soup with Liver Dumplings » Penny De Los Santos

Mushroom Ravioli with Pesto

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Plenty of pesto tops Ligurian-style ravioli filled with a cremini mushroom mixture. Get the recipe for Mushroom Ravioli with Pesto » André Baranowski

Paprika-Spiced Cauliflower Soup (Karfiolleves)

Tiny dumplings called galuska enhance this Hungarian spice-laden, vegetarian soup—to make them, simply drop bits of dough into the simmering broth. Get the recipe for Paprika-Spiced Cauliflower Soup (Karfiolleves) » Todd Coleman

Crystal Palace’s Hunan Dumplings with Peanut Sauce

Crystal Palace Hunan Pork and Peanut Dumplings

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 » Matt Taylor-Gross

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 (pot-sticker) wrappers. Get the recipe for Har Gao (Shrimp Dumplings) » Todd Coleman

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 » Matt Taylor-Gross

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 » Matt Taylor-Gross