The world's most delicious dumplings

What exactly is a dumpling? At its core, it's a small parcel of dough filled with either savory or sweet ingredients.

Simple or intricate, dumplings are loved worldwide. These versatile treats, both local and global, are staples in many cultures—cheap, satisfying, and perfect for a quick bite.

Here are 35 of our favorite dumplings from around the globe to inspire your next culinary adventure.

Xiaolongbao

Steamed in bamboo baskets, xiaolongbao stand out from other Chinese dumplings with their gathered and pinched top, rather than a folded skin.

What sets xiaolongbao apart is the addition of aspic, a small piece of which is tucked inside the dumpling along with the traditional pork filling. The aspic melts as it steams.

The broth inside keeps the filling tender and bursting with flavor.

Ravioli

Italy, the birthplace of filled pasta, is home to ravioli, one of its most beloved creations. So iconic, it has been embraced worldwide.

Ravioli, like many other Italian stuffed pastas, can be filled with a wide variety of ingredients, ranging from meats and cheeses to vegetables or any combination of them.

If your only experience with ravioli is from the canned or bagged varieties popular with college students, it's time to change that. A visit to Rome would be a great start.

Sichuan spicy wonton

The spicy Sichuan wonton, or chao shou, arrives drenched in a vibrant chili oil, flavored with Sichuan peppercorns and a zesty black vinegar dressing.

The chao shou is boiled, and the finest versions are so slippery that they're nearly impossible to grasp with chopsticks.

The mix of savory meat, silky wonton skin, and a mouth-numbing sauce results in the most satisfying runny nose you'll ever experience.

Manti

Manti originated in Central Asia and can be found in countries like Turkey, northwestern China, Azerbaijan, and Kazakhstan. These dumplings are closely related to their East Asian counterparts.

Originally adopted by Turks during the Mongol Empire's expansion across Central Asia, manti can be filled with lamb, beef, quail, chicken, or even left empty.

Turkish manti are typically served with yogurt and flavored with a generous helping of red pepper and melted butter.

Bryndzové halušky

A beloved national dish in Slovakia, bryndzové halušky consists of potato dumplings served with bryndza, a type of Slovakian sheep's cheese, and topped with bacon or pork fat.

Siomay

A steamed fish dumpling served with vegetables and peanut sauce, siomay is Indonesia's take on shumai, a popular street food that mirrors the Cantonese dim sum classic.

Inspired by Chinese cuisine, the most famous version of siomay comes from Bandung, Indonesia. The best way to enjoy these dumplings is from a street vendor with a steamer on his bicycle.

Shrimp wonton

The Hong Kong-style shrimp wonton is a hearty dumpling filled with shrimp and minced pork. It’s often served with delicate egg noodles or simply in a flavorful seafood broth.

There are countless debates about the best shrimp wonton in Hong Kong, but its essential role in the local cuisine is universally agreed upon.

Pierogi

Pierogi, which originated in Central and Eastern Europe, are most commonly associated with Polish cuisine.

These dumplings can be filled with a variety of ingredients, including potato, minced meat, cheese, fruit, or sauerkraut. They are typically boiled before being pan-fried in butter with onions.

The crowning touch of the dish is the buttery, onion-fried finish, which elevates the flavor to another level.

Modak

Originating from Maharashtra, Modak is a traditional sweet offered to Lord Ganesha during the Ganesh Chaturthi festival, celebrated every year between August and September.

This teardrop-shaped dumpling is made from rice flour and filled with a rich mixture of coconut and jaggery, an unrefined cane sugar.

Dushbara

These Azerbaijani dumplings are typically filled with lamb or beef and are commonly served in a savory broth.

Much like Italy's intricate pasta dumplings, Dushbara are hand-folded, a tricky task due to their small size. They are finished off with a tangy vinegar and garlic sauce for an added kick.

Kartoffelknoedel

Found all over Germany, Kartoffelknoedel, or potato dumplings, are commonly served alongside hearty meat dishes.

The Bavarian version of Kartoffelknoedel blends both raw and cooked potatoes, with a filling of croutons or bread.

Coxinha

A beloved street food in Brazil, Coxinha are essentially chicken dumplings, made with a crispy fried dough encasing shredded chicken.

Shaped like a teardrop to mimic a chicken drumstick, Coxinha were originally made with thigh meat. Some versions include mashed potato mixed into the dough for added richness.

Pelmeni

Originating from Siberia, pelmeni are Russian dumplings believed to have been introduced to Russian cuisine by the Mongols.

Resembling Chinese jiaozi, Turkish manti, and Eastern European pierogi, pelmeni are known for their thick dumpling skins.

Pelmeni can be filled with a variety of savory ingredients, such as meat, mushrooms, or cheese, but they are never filled with sweet fillings.

Dim sim

Some traditionalists argue that the Australian dim sim is just a diluted version of Chinese dumplings.

But we believe that any dumpling with a loyal following is definitely worthy of praise.

Dim sim is made from a mix of meat or fish and cabbage, wrapped in a dough and can be steamed, deep-fried, or barbecued. It’s typically much larger than its Chinese counterpart.

Dim sims often carry a gingery flavor, characteristic of the westernized Chinese dishes popular in Australia, North America, and Europe.

Brik

The name 'brik' is believed to come from Turkish, but this deep-fried triangle is authentically Tunisian. Often filled with a raw egg for extra richness, brik can also be stuffed with tuna, harissa, parsley, or a variety of other ingredients like capers, cheese, and meat.

Banh bot loc

Banh bot loc are Vietnamese dumplings filled with pork and shrimp, wrapped in translucent tapioca flour skins.

As they cook, the tapioca flour wrapper turns clear, giving the dumplings their characteristic chewy texture and appearance.

There are two primary ways to enjoy them: either wrapped in banana leaves and steamed, or boiled.

Empanada

If you've traveled to Argentina or other Latin American countries, you've likely tried an empanada—flaky pastry filled with meat, fish, or other ingredients, then either baked or fried.

In Argentina, the filling choices for empanadas vary by region—olives are a common addition in Mendoza, for example. However, the most popular options are classic meats like chicken and beef.

Tangyuan

Tangyuan are glutinous rice balls stuffed with a sweet filling, such as ground peanuts or black sesame paste, and served in a warm bowl of sweet broth or rolled in crushed peanuts.

Some variations of tangyuan are served as small, unfilled rice balls floating in a sweet soup made from cane sugar.

In dessert shops across Hong Kong, tangyuan is served with a scoop of ice cream, topped off with a drizzle of syrup.

Chicken and dumplings

Chicken and dumplings is often considered the pinnacle of Southern comfort food in the United States.

Chicken soup is a universal dish, but adding dumplings gives it a unique and comforting twist.

American dumplings are typically made from a blend of flour, vegetable shortening, and milk, and are dropped straight into the chicken broth. The broth itself can range from a clear chicken soup to a richer, creamier base.

Kimchi mandu

Mandu, Korea’s version of dumplings, share more in common with Central Asian manti than with their Chinese or Japanese counterparts.

Mandu are typically folded into round shapes, a design not commonly seen in Chinese dumplings.

Given how integral kimchi is to Korean cuisine, it was only a matter of time before someone decided to stuff it into a dumpling.

Canederli

Picture this: a golf ball-sized dumpling made from bread, filled with speck, cheese, and onions, all washed down with a hearty beer. Now that’s the perfect winter treat.

Alto Adige, an autonomous region in northern Italy with a history rooted in Austrian Tyrol, draws crowds for these iconic Tyrolean dumplings. Served in broth or as a hearty platter, they’re often offered in flights, showcasing different fillings. Be prepared – these dumplings are massive, and you might find yourself overwhelmed by their size.

Bawan

Bawan is a popular Taiwanese street food, often enjoyed at night markets across the island.

These dumplings feature a delicate wrapper made from rice flour, corn starch, and sweet potato starch, encasing a savory filling of pork, bamboo shoots, and mushrooms. They’re typically served with a sweet and savory sauce to complement the flavors.

The unique cooking process involves steaming the dumplings first, then deep-frying them to ensure the wrapper stays soft on the inside while getting a crispy finish on the outside.

Momo

Momos are a type of dumpling enjoyed across northern India, Nepal, and Tibet. They can be stuffed with a variety of ingredients like meat, vegetables, or cheese, and are typically served with a tangy tomato-based dipping sauce.

In Kathmandu, adventurous street vendors have been known to fill momos with Snickers and Mars bars, catering to tourists with a sweet tooth.

Uszka

Uszka, meaning ‘little ears’ in Polish, are similar to pierogi. These small dumplings are usually stuffed with a mix of minced meat and mushrooms, often served in a warming bowl of borscht.

On Christmas Eve in Poland, uszka filled with bolete mushrooms and onions—without meat—are traditionally served in clear borscht, adding a savory touch to the festive meal.

Gyoza

While gyoza resemble Chinese pot stickers, the Japanese version typically features a thinner wrapper and a filling made from minced pork.

You can find frozen gyoza in supermarkets worldwide, but the best ones are often served at humble, local eateries tucked away near Tokyo’s subway stations.

Crab rangoon

Popular on Chinese takeout menus in the U.S., crab rangoon are golden, deep-fried dumplings often served as a savory side dish.

These dumplings are stuffed with a creamy mixture of cheese and imitation crab, made from a fish-based paste.

It may not be a traditional Chinese dish, but the love for fried cheese transcends cultures.

Teochew fun gor

Unlike the typical pork dumpling, Teochew fun gor is stuffed with a flavorful mix of peanuts, chives, dried shrimp, pork, radish, mushrooms, and cilantro.

The wrapper is a blend of wheat flour, tapioca flour, corn starch, and potato starch, giving the fun gor its signature translucent look.

Teochew fun gor is a favorite in Cantonese dim sum restaurants.

Samosa

Typically triangular in shape, samosas are a crispy, deep-fried treat beloved across South and Southeast Asia.

Samosas can be filled with a variety of ingredients such as spiced potatoes, onions, peas, lentils, or even ground lamb.

Khinkali

Spanning both Eastern Europe and Central Asia, it’s no wonder Georgia has crafted its own version of dumplings.

The khinkali shares a similarity with the xiaolongbao. It’s made by gathering the wrapper at the top and filling it with spiced beef and pork.

Khinkali are typically seasoned with a generous amount of coarsely ground black pepper before serving.

Gnocchi

Gnocchi are small, dense pasta pieces made from ingredients like semolina, potato, flour, eggs, and cheese – or a mix of these. While they originated in northern Italy, they’re now enjoyed throughout the country, with each region putting its own spin on the recipe.

Like any other pasta, gnocchi are cooked and then served with a variety of sauces, such as tomato-based, pesto, or whatever pasta sauce you prefer.

Daifuku

Japanese airport duty-free shops are often filled with stacks of neatly packaged boxes containing a variety of traditional Japanese sweets. Among these, many boxes hold daifuku.

Daifuku are a variation of mochi – soft, chewy rice cakes – but with a twist: they’re filled with sweet red azuki bean paste.

In Japan, daifuku is a popular gift item. Specialty stores offer an impressive selection of these delicious treats, especially during the holiday seasons.

Amish apple dumpling

Apple dumplings are a classic American dessert, particularly popular within Amish communities, especially in Pennsylvania.

The dish features a peeled, cored apple filled with cinnamon and sugar, wrapped in dough, and baked to perfection. The warm dumpling, paired with a scoop of vanilla ice cream, creates a heavenly dessert experience.

Ravioli del plin

Though every Italian region boasts its own filled pasta, the tiny ravioli del plin from southern Piedmont stand out. These bite-sized dumplings, smaller than typical ravioli and almost the size of tortellini, are filled with either a savory meat mixture (sometimes including rabbit) served with a rich sauce, or a vegetable filling, often cabbage with rice.

Not only are these ravioli small, but their pasta is rolled incredibly thin, allowing them to almost dissolve in the mouth. The term 'plin' comes from the local dialect word for 'pinch,' referring to how the pasta pockets are sealed by hand.

Shish barak

A true Lebanese comfort food, shish barak features lamb dumplings, similar to manti, served in a tangy yogurt sauce made from goat’s milk, adding an extra punch to the flavor.

The lamb is seasoned with pine nuts and spices before being wrapped in dough, then simmered slowly in a yogurt-based broth. It’s a dish that requires patience, with constant stirring to maintain the right consistency.

Ashak

Ashak are usually stuffed with a green vegetable mixture, and can be topped with a hearty lentil sauce and yogurt.

Traditionally, ashak dumplings are drizzled with a savory lentil-based sauce and a spoonful of yogurt to add richness.

Correction: A previous version of this article featured an incorrect image for the pelmeni entry. The photo has now been updated with the correct one.