Food family · 6 dishes · 5 regions

The dumpling
family.

A pocket of dough and a filling — the same idea born on trade routes, carried by migration, and reinvented in every kitchen that received it. From Central Asia outward: the dumpling is everywhere.

2China

1Poland

1Nepal

1Japan

1Turkey

China

2 dishes from China

Jiaozi
Northern Chinese crescent-shaped dumplings with a thin wheat-flour wrapper and a filling of ground pork, cabbage, ginger, scallions, and soy sauce. Boiled (shuijiao), steamed (zhengjiao), or pan-fried (guotie).
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Xiaolongbao
Delicate steamed soup dumplings from the Jiangnan region, filled with pork and savory aspic that melts into broth inside the wrapper.
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Poland

1 dish from Poland

Pierogi
Filled dumplings of unleavened dough, traditionally stuffed with potato, sauerkraut, meat, cheese, or fruit. A staple of Polish cuisine.
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Nepal

1 dish from Nepal

Momo
A Himalayan steamed dumpling of Tibetan origin, made from a thin wheat-flour wrapper and a filling of ground meat or vegetables. Now widely eaten across Nepal, Sikkim, Bhutan, and the Tibetan diaspora.
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Japan

1 dish from Japan

Gyoza
Japanese pan-fried dumplings with thin wrappers and a filling of pork, cabbage, garlic chives, and ginger, browned on one side and steamed to finish.
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Turkey

1 dish from Turkey

Mantı
Small Turkish dumplings filled with seasoned meat, boiled or steamed, and served with garlic yogurt, melted butter, dried mint, and red pepper.
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Continue exploring

The dumplingfamily.

Jiaozi

Xiaolongbao

Pierogi

Momo

Gyoza

Mantı

Other food families

The dumpling
family.