Heritage Dumplings Around The World

 Nepalese Heritage Dumplings

Momos are a type of steamed filled dumpling (momocha) in Nepali cuisine that is also popular in neighbouring Bhutan and Tibet. Momos are usually served with a sauce known as achar influenced by the spices and herbs used within many South Asian cuisines. It can also be cooked as soup versions known as jhol momo where the broth is made from achar using a mixture of tomatoes, Timmur, garlic, sesame seeds, chillies, cumin and coriander or mokthuk from boiling pork/buffalo bones mixed with various herbs and vegetables.

USA Dumplings

Apple dumpling is an American dessert consisting of a dumpling filled with apples, butter, sugar, cinnamon, and sometimes raisins. The dish is traditionally baked until it develops a tender texture, and it is often served with a scoop of vanilla ice cream on the side. It is believed that apple dumplings were invented by the pilgrims, who brought the recipes for fruit dumplings over to America. Today, the dessert is especially popular in the Pennsylvania region.

Germany Dumplings

A quintessential specialty hailing from Thuringia, Thüringer klöße is a simple potato dumpling that consists of a mixture of grated raw potatoes and mashed cooked potatoes filled with crunchy cubes of bread. The dumplings are typically cooked in simmering water, but they can also be lightly browned in butter for extra flavor. These traditional Thuringian potato dumplings are a great accompaniment to a variety of German meat delicacies, and they are often served with dishes such as meat roulades, roasted meat, stuffed cabbage rolls, red cabbage, or sauerkraut. Large and perfectly rounded, these German potato dumplings used to be prepared on Sundays and were once considered to be food for the poor. 

Eastern European Dumplings

Dushbara is a traditional Azerbaijani dish consisting of meat-filled dumplings cooked in a flavorful lamb broth. According to local customs, every woman in the country needs to know how to make the dumplings as small as possible, so that at least ten of them can fit in a tablespoon. The dough for these tiny dumplings is made with flour, eggs, salt, and water. The broth is typically enriched with saffron, while the filling is made with ingredients such as ground lamb, onions, salt, and pepper. When the dumplings become tender, dushbara is ready to be consumed, preferably garnished with fresh mint on top.

Russian Dumplings

Pelmeni is one of Russia's national dishes, a small dumpling with a delicately thin dough, filled with anything from ground meat or fish to mushrooms. The fillings can be mild or very spicy, depending on the amount of seasonings such as various fresh herbs, black pepper, and onions. Pelmeni dumplings are served in almost every Russian restaurant, as well as in numerous Russian homes where each family has their own recipe for the dish.

Norwegian Dumplings

Klubb og fett is a traditional Norwegian dish originating from the northern parts of the country. These dumplings are usually made with a combination of potatoes, barley flour, and salt. The raw potatoes are grated and blended with barley flour and a bit of salt. If desired, some ground and boiled potatoes can also be added to the mixture. The mixture is shaped into round or oblong dumplings that are simmered in salted boiling water until done. Klubb og fett is often served with fried bacon and boiled rutabagas, although some people like to pair them with syrup.

Western European Dumplings

Speckknödelsuppe is a soup from the Austrian province of Tyrol. It's also popular in the Italian South Tyrol region, where it's called canederli con speck in brodo. The soup features dumplings made from stale bread and bacon, and a clear, (usually beef) broth that is cooked separately. The dumplings are first cooked, then added to the soup which can contain additional ingredients such as carrots and leeks. When ready to serve, this dumpling soup is usually garnished with chopped chives or parsley.

Center European Dumplings

Originating from the historical region of Red Ruthenia, these soft, crescent-shaped dumplings are filled with a combination of potatoes and cheese, which is occasionally modified with various seasonings or fried onions. Pierogi ruskie are usually boiled and shortly fried until they develop a crispy texture. The dumplings are often served sprinkled with cracklings, crispy fried onions, or bacon, and can be enjoyed as a hearty appetizer or as a main course. In Ukraine, the pierogis are called varenyky, and they are so popular that there is even a monument celebrating varenyky in the city of Cherkasy. 

South African dumplings

According to various cultures around the world, dumplings are much loved and can be made from pastry, dough, pasta, or rice, but in South Africa, they are made from dough or mielie meal. These tasty balls of flavour, also known as dombolo (Xhosa word for dumplings), are plonked raw on top of the stew or curry while it is still cooking. They are then left to steam for approximately fifteen to twenty minutes until light and fluffy. Once cooked, these steamed dough balls are dipped into the sauce or gravy and eaten with the stew.

North African

FUFU, meaning “mashed”, is most common in Ghana, the Democratic Republic of Congo, and Nigeria. Since the starchy vegetables have been pre-cooked, you simply roll the dough into balls and serve. It's eaten by pulling pieces apart and dipping them into thick soups and flavorful stews.

Middle Eastern Dumplings  

Kubbeh, aka Kibbeh or Kubbah, is a Middle-Eastern dumpling made from semolina or bulgur and filled with meat or vegetables. In Israel, semolina kubbeh is recognized with Kurdish and Iraqi Jewish cuisines, and bulgur kubbeh with Alepian and Lebanese cuisines. There are many different variations on this amazing dumpling, depending on the ethnic group and even within each ethnic group. For the most part, it is cooked in some kind of soup or sauce, but kubbeh can also be deep fried and eaten “dry”, or cooked in the oven all night on very low heat (in sauce, of course).

Asian Dumplings

Asian dumplings are comforting and delicious, and are filled with a mixture of ground beef, ground pork, and Asian flavors. They are fantastic steamed or pan fried as pot stickers. Dumplings have become extremely popular across the world. More and more people are experimenting with new and exciting flavours, combining them together to create entirely unique dumplings that are innovative in both taste and texture. Due to this experimentation, however the question ‘what are dumplings?’ is not so simple to answer - but let’s try! In Asian cuisines, dumplings are delicate, bite-sized treats of different fillings wrapped in a thin layer of dough. They can be both savoury and sweet, and may be boiled, steamed and fried - the choice is yours! Known as jiaozi to the Chinese or gyoza to the Japanese - the dumpling is a popular Asian cuisine to many, regularly consumed and enjoyed.

Vietnamese Dumplings

These translucent Vietnamese dumplings are usually prepared with tapioca-based wrappers and a filling which typically combines shrimps and fatty pork. The dumplings can be cooked or wrapped in banana leaves and then steamed. They are traditionally served with a fish-based dipping sauce on the side. It is believed that bánh bột lọc originated in Huế – the ancient imperial city known for its balanced, sophisticated specialties.

Thai Dumplings

Also known as gold purses or golden bags, thung thong are crispy Thai dumplings filled with water chestnuts, green onions, mushrooms, and ground pork or chicken. The ingredients used for the filling are first sautéed with soy sauce, oyster sauce, fish sauce, and sugar. Apart from this main filling, thung thong is additionally enriched with an aromatic paste made with garlic, peppercorns, and coriander roots or stems. These tasty dumplings are fried until golden brown, and when done, it is recommended to serve them with sweet chili sauce on the side.

Burmese Dumplings

Mont lone yay paw, meaning round snack on the water, is a traditional Burmese sweet snack made by combining glutinous rice flour, rice flour, water, and salt. The combination is shaped into smooth balls, which are then typically filled with palm jaggery or palm sugar. This sweet derives its name from the tendency of the rice balls to float to the surface of the boiling water or coconut milk in which they’re being cooked once they’re done. Shredded or desiccated coconut is often sprinkled over the rice dumplings, and they’re usually served on a banana leaf while still warm. 

Japanese Dumplings

Crisp, delicate Japanese dumplings. The Japanese adapted these fried dumplings from the well-known Chinese dumplings called guotie, jiaozi, or potstickers, and you can either learn to make them at home or sample them on basically any Japan food tour. The difference between the two version all comes down to the wrapping, with the crescent-shaped Japanese version favoring a more delicate and stretchy dough, a higher concentration of veggies to meat, and smaller, bite-sized scale. Like potstickers, they’re steamed and fried, but their thinner wrapper results in crispier skin.

Bhutanese Dumplings

This treat is said to have its origins in Tibet, and it’s believed that Tibetan immigrants brought it to Bhutan and other South Asian countries. Filled with meat and vegetables, these steamed dumplings often incorporate yak meat and cheese and are a beloved staple dish in Bhutanese cuisine. They’re usually served with a spicy chile dipping sauce, and families take pride in secret, generational momo recipes. Take a tour through Bhutan, and you’ll surely find time to sample plenty of momos along the way.

Chinese Dumplings

China has an entire constellation of dumplings, from wontons to potstickers to har gow. One dumpling making a splash worldwide is the soup dumpling or xiaolongbao—which translates into "little basket bun." It used just to be one of the many options for dim sum, but now there are restaurants dedicated to this marvel in construction. Folded with about 14 pleats, it’s best eaten starting at the top, as the delicate skin bursts with pork and hot savory soup. The magic inside is aspic, which melts into liquid while the dumpling steams. Hungry? Luckily, you can find xiaolongbao all over China and Taiwan. A dim sim is Chinese-inspired meat and vegetable dumpling-style snack food, popular in Australia and to a lesser extent in New Zealand. It was popularized by a Chinese immigrant in Melbourne who originally came from Guangdong, William Chen Wing Young and father of Australian celebrity chef, author and TV personality Elizabeth Chong.

 Indonesian Dumplings

This Indonesian descendant of shumai is part of a hearty plate. Siomay is one of Indonesia’s most popular dishes. Originating from Chinese shumai, it’s a steamed dumpling of minced fish, shrimp, or another protein wrapped in wonton paper. The dumplings are served with a mishmash of steamed tofu, potatoes, vegetables, and boiled egg, and a generous dollop of sweet peanut sauce or soy sauce tops the dish. You can also try its cousin batagor, the fried version. Search for this traditional treat at the Ubud Night Market.

Korean Dumplings

Korean mandu are also similar to Chinese pot stickers, except the dumplings tend to be larger and thicker skinned. Often wrapped in wheat-flour dough, they can be deep-fried, boiled, steamed, or fried in a pan, and they’re a year-round favorite in Korea. However, eating them during the New Year celebrations is particularly auspicious, so if you find yourself in Seoul at that time of year, take a private tour with a local foodie and ask your guide about the best mandu in the city. Insider tip: Fillings include anything from the standard pork and cabbage to seafood or even cheese and kimchi.

Malaysian dumplings

These glutinous rice dumplings are an iteration of the original zongzi from China. Nyonya are similarly molded into a triangle shape and wrapped in pandan leaves (instead of bamboo leaves) before steaming or boiling. This dumpling is easy to spot because some of the rice is dyed blue with butterfly pea flowers. The filling is also sweeter; the typical pork mixture adds candied winter melon and coriander seeds. Traditionally enjoyed during the Dragon Boat Festival in June, you can also find them throughout the year at places such as the street food stands of Kuala Lumpur.

Filipino Dumplings

These doughy packets of delight are an adaptation of the Chinese baozi (steamed bun). Like baozi, the dough is thick and fluffy, and lightly sweet, but while Chinese char siu bao (barbecue pork buns) are filled with roasted pork, siopao features sweet stewed pork. Find it all over the Philippines at bakeries, as street food, or at Chinese restaurants.

 Uyghur Dumplings

China has such a plethora of dumplings that a second one deserves a spot on the list, particularly this regional iteration from the Uyghurs, a Turkic people native to Xinjiang, an autonomous region in Northwest China. You can also find variations of the manta, the thick skin of which is made from wheat flour, in Turkey, Afghanistan, and Uzbekistan. Insider tip: The chewy dough is typically handmade instead of store-bought, and common fillings include lamb, mutton, pumpkin, and onions.

Australian Dumplings

The magpie goose is a water bird native to northern Australia, with lean meat similar to kangaroo meat but finer in texture. Here Jimmy has prepared them in typical Chinese dumpling style, so you could substitute the goose meat for duck, chicken or even pork. It is a traditional food in the Northern Territory and is gradually being incorporated onto restaurant menus. It can be sourced from Aboriginal-run small scale suppliers in Darwin.

Antarctica Dumplings

We would get a different team every four to five days…we had a very short time to make a team coalesce and to make people feel comfortable. . . . I thought [mealtime] was an opportunity to make people come together. So one of the first meals I would do would be make-your-own something or other: make your own dinner, or we’d have fondue—something that was hands-on, that they needed to communicate with each other. The Asian cook wanted to come and learn how to make bread. And it was interesting because it’s not really something that is part of their diet. And then I said, “I want to learn how to make dumplings.” And when I went over to that kitchen, it was so amazing. I was transported into China. They have this huge butcher block and it was this giant wok, set over this really interesting stove that I would never have worked with…I had a dinner in their very ornate dining room, which had silk screens and a mahogany table… I feel like what we did or what I did down there, going from base to base, rekindled my sense of wonder. Several people have bought the book to give it to their friends who want to be a cook in a tree-planting camp. And then we know that friends have bought it for Antarctic cooks.

to be continue........