The Best 65 Dumplings Around The World

There are many contenders for the best dumplings in the world. By the best, I don’t mean the best places to eat dumplings, but rather the best kinds of dumplings. But what is a dumpling? Depending on where you are in the world, the food that first comes to mind when the word “dumpling” is mentioned can vary quite a bit. In Australia, the word dumpling tends to bring to mind the dumplings of China, such as Xiao Long Bao and the Dim Sum dumplings of Hong Kong, but this is just the tip of the iceberg.

At its core, a dumpling is simply a small piece of dough that is either wrapped around some other ingredients, or mixed with other components. Dumplings can be eaten alone, as part of a soup or other dish; they can be sweet or savoury, boiled, fried, simmered, or steamed. Given the great latitude as to what can be considered a dumpling, it is a food item common to many cuisines. Here is my comprehensive list of the best 65 dumplings around the world.

What’s your favourite dumpling? Is there a dumpling that you love that isn’t on this list?

At-A-Glance: 65 Dumplings Around The World

East Asia & South East Asia

Banh Bot Loc – Vietnam

Banh Bot Loc are small, translucent tapioca-based dumplings with a chewy exterior, usually eaten as a snack or appetiser. Generally filled with shrimp and pork belly, they are steamed before being topped with fried onions and served with sweet chilli fish sauce.

Bawan – Taiwan

Bawan, or ba-wan, is a popular Taiwanese street food consisting of a disk-shaped translucent dough made using corn starch, sweet potato starch, and rice flour. Fillings vary by region, with one of the most common being a mixture of pork, bamboo shoots, and shiitake mushrooms. Bawan are generally served with a sweet and savoury sauce.

Cha Siu Bao – China

Cha Siu Bao is a pork-filled bun that is either steamed or baked. The dough used to make Cha Siu Bao uses both yeast and baking powder as raising agents, giving it a soft yet slightly dense texture.

Daifuku – Japan

Daifuku is a sweet Japanese dessert made with a glutinous rice cake (mochi) stuffed with a sweet filling such as red bean paste and dusted with a fine layer of corn starch. They are available in a range of colours and fillings that change with the seasons.

Gyōza – Japan

This Japanese variation on the Chinese jiaozi is pan-fried and crescent-shaped. Gyōza are filled with pork, cabbage, and garlic, wrapped in a skin that is thinner than traditional jiaozi.

Har Gow – China

Har Gow are purse-shaped dim sum dumplings filled with prawn and pork fat, encased in a starch skin that turns translucent when steamed. Because of the delicate skill required to pleat the skin by hand, they are a benchmark dish for dim sum chefs.

Jiaozi – China

Jiaozi is the standard Chinese word for dumpling. Made by wrapping meat or vegetables in a thin piece of dough sealed at the edges, jiaozi are served boiled, steamed, or fried alongside soy sauce, black vinegar, and chilli oil.

Mandu – Korea

Mandu are Korean dumplings filled with minced meat, tofu, spring onions, garlic, and ginger. Served with kimchi and a soy-vinegar dipping sauce, mandu can be boiled, steamed, or pan-fried.

Mon Lone Yae Pow – Myanmar

Mon Lone Yae Pow (“snack that floats on water”) is a sweet rice dumpling made to celebrate the Burmese New Year. Made from rice flour and palm sugar, they are boiled until they float. Pranksters occasionally insert a fiery bird’s eye chilli into an odd dumpling in the batch.

Pangsit – Indonesia

Pangsit are Indonesian-style wontons, most commonly served deep-fried alongside bakmi noodles or floating in a clear meat broth.

Siomay – Indonesia

Siomay is an Indonesian steamed fish dumpling derived from Chinese Shumai. Served cone-shaped, it is cut into pieces and smothered in peanut sauce, sweet soy sauce, chilli sauce, and a squeeze of lime.

Siu Mai – China

Siu Mai is an open-topped dim sum dumpling wrapped in thin wheat flour dough. The classic Cantonese version features ground pork, chopped shrimp, Chinese black mushrooms, and ginger, topped with crab roe or a single pea.

Wonton – China

Wontons (“swallowing clouds”) are thin egg-flour dough parcels filled with spiced ground pork and shrimp. They are typically boiled and served in a hot broth or tossed in spicy chilli oil.

Xiao Long Bao – China

Originating in the Jiangnan region, Xiao Long Bao are delicate soup dumplings filled with seasoned pork and solidified gelatinised broth that melts into hot liquid when steamed inside bamboo baskets.

Zongzi – China

Zongzi are glutinous rice dumplings stuffed with sweet or savoury fillings—such as pork belly, salted egg yolk, or red bean paste—wrapped in bamboo leaves and steamed or boiled.

South Asia & Central Asia

Aushak – Afghanistan

Aushak are pasta-based dumplings stuffed with scallions and garlic chives, served topped with a meat-based tomato sauce, yoghurt, and dried mint.

Belishi – Uzbekistan

Belishi are fried doughnut-like dough pockets common across Central Asia. Stuffed with minced meat and onion, the dough is fried until soft inside and crisp on the exterior.

Buuz – Mongolia

Buuz are steamed mutton or beef dumplings traditionally eaten during the Mongolian New Year. Folded with a small opening at the top, the dough catches rich juices as the meat cooks inside.

Chuchvara – Uzbekistan

Chuchvara are small unleavened dumplings filled with minced beef or lamb. They are cooked directly in a rich meat broth and served hot with sour cream or vinegar.

Fara – India

Also known as muthia, fara are savory Indian dumplings made from rice flour dough mixed with spices, chilli flakes, and sesame seeds, steamed or pan-fried.

Khuushuur – Mongolia

Khuushuur are flat, fried dough pockets filled with minced beef or mutton seasoned with garlic and onion, eaten hot by hand.

Modak – India

Modak are sweet Indian dumplings made from rice flour shells stuffed with grated coconut and jaggery. Steamed or fried, they are traditionally offered during Ganesh Chaturthi celebrations.

Momo – Nepal

Momo are steamed or fried dumplings widely enjoyed across Nepal, Tibet, and India. Filled with minced buffalo, chicken, pork, or vegetables, they are served alongside a fiery tomato-sesame sauce.

Samosa – India

Samosas are fried triangular pastry pockets filled with spiced potatoes, peas, onions, or minced meat, served with mint chutney or tamarind sauce.

Somsa – Uzbekistan

Somsa are Central Asian pastry parcels baked in a tandoor oven, filled with diced lamb, onion, pumpkin, or potato.

Middle East & Caucasus

Boraki – Armenia

Armenian Boraki feature cylindrical dough filled with pre-cooked spiced meat. The dumplings are boiled gently then fried in butter until golden, served with garlic yoghurt.

Fatayer – Palestine

Fatayer are baked Arab pie parcels made from soft flour dough stuffed with spinach, salted cheese, or spiced minced lamb.

Khinkali – Georgia

Khinkali are twisted dough purses stuffed with spiced minced meat and herbs. Cooked to create hot internal broth, they are eaten by hand by taking a small bite out of the side to sip the soup before consuming the rest.

Kubba – Iraq

Kubba are torpedo-shaped croquette dumplings coated in cracked wheat, rice, or semolina, filled with spiced minced beef or lamb, pine nuts, and onions.

Manti – Turkey

Turkish Manti are tiny handmade dough squares filled with spiced lamb or beef, boiled and served drizzled with garlic yoghurt, melted butter, and sumac.

Sambusa – Saudi Arabia

Sambusa are crisp fried pastry triangles filled with spiced beef, chicken, or lentils, widely enjoyed across the Arabian Peninsula during Ramadan.

Shish Barak – Lebanon

Shish Barak are delicate meat-filled dough parcels cooked in a warm, seasoned garlic and mint yoghurt sauce.

Europe & British Isles

Bryndzové Halušky – Slovakia

Slovakia’s national dish consists of small potato dumplings tossed with soft sheep’s cheese (bryndza) and topped with fried lardons.

Cepelinai – Lithuania

Cepelinai are large zeppelin-shaped potato dumplings made from grated raw potato dough stuffed with ground pork, served boiled with sour cream and bacon bits.

Cornish Pastie – England

Cornish Pasties feature diced beef, potato, swede, and onion wrapped in shortcrust pastry, folded with a crimped edge and baked until golden.

Forfar Bridies – Scotland

Forfar Bridies are Scottish shortcrust pastry pies filled with minced steak, suet, butter, and onions, folded into a horseshoe shape.

Gnocchi – Italy

Gnocchi are small Italian dumplings made from cooked potatoes, flour, and semolina, boiled until light and tossed in butter, sage, or pasta sauces.

Knish – Ukraine

Knish are Eastern European pastry parcels baked or fried with fillings of mashed potato, sauerkraut, ground meat, or cheese.

Knödel – Germany

Knödel are large boiled bread or potato dumplings popular across Germany and Central Europe, served alongside roasted meats or simmered in stews.

Kreplach – Israel

Kreplach are small Jewish pasta parcels filled with ground meat or mashed potatoes, boiled and served floating in hot chicken soup.

Kroppkakor – Sweden

Kroppkakor are boiled Swedish potato dumplings stuffed with onions and cured pork, served with melted butter and lingonberry jam.

Maultaschen – Germany

Maultaschen are large Swabian pasta pockets filled with minced meat, spinach, breadcrumbs, and onions, served in broth or butter-pan-fried.

Panzarotti – Italy

Panzarotti are fried Italian pastry pockets stuffed with tomato sauce, mozzarella cheese, and ham.

Pelmeni – Russia

Pelmeni are thin flour dough dumplings stuffed with minced pork, beef, or lamb, boiled and tossed in butter or sour cream.

Pierogi – Poland

Pierogi are unleavened dough parcels cooked in boiling water, filled with mashed potatoes, sauerkraut, ground meat, or sweet berries.

Pitepalt – Sweden

Pitepalt are northern Swedish dumplings made from raw potatoes and barley flour, filled with salted pork and served with lingonberry jam.

Raspeball – Norway

Raspeball are hearty Norwegian potato dumplings boiled in stock and served with salted meats, sausages, and melted butter.

Ravioli – Italy

Ravioli are Italian pasta squares sealed around fillings of ricotta cheese, spinach, or ground meats, boiled and served with sauce.

Runza – Germany

Runza (or bierock) are yeast bread pockets baked with a filling of spiced beef, cabbage, and onions.

Svestkove Knedily – Czech Republic

Svestkove Knedily are Czech sweet dumplings made from dough wrapped around whole plums, boiled and served topped with melted butter, sugar, and toasted breadcrumbs.

Tiropitakia – Greece

Tiropitakia are Greek filo pastry triangles baked until golden and crispy, stuffed with feta and ricotta cheese.

Tortellini – Italy

Tortellini are ring-shaped Italian pasta dumplings filled with cured pork, prosciutto, and Parmigiano-Reggiano, traditionally served in broth.

Uszka – Poland

Uszka (“little ears”) are small folded Polish dumplings filled with wild forest mushrooms, typically served floating in red borscht.

Varenyky – Ukraine

Varenyky are Ukrainian boiled dumplings filled with mashed potatoes, cottage cheese, sour cabbage, or cherries, served topped with fried onions and sour cream.

Americas & Africa

Coxinhas – Brazil

Coxinhas are Brazilian fried croquette dumplings shaped to resemble a chicken drumstick, filled with shredded chicken and cream cheese inside a wheat dough shell.

Empanada – Argentina

Empanadas are folded baked or fried pastry turnovers common across Latin America, stuffed with beef, chicken, sweetcorn, or cheese.

Fufu – Ghana

Fufu is a West African staple made by pounding boiled cassava and green plantains into a smooth, elastic dough ball, served alongside spicy soups.

Jamaican Patty – Jamaica

The Jamaican Patty is a baked pastry tinted yellow with turmeric, stuffed with spiced ground beef, chicken, or vegetables.

Pantrucas – Chile

Pantrucas are Chilean dough strips made from flour, oil, and water, cooked directly inside vegetable soup or beef broth.

Papa Rellena – Peru

Papa Rellena are Peruvian croquettes made from mashed potato dough stuffed with spiced minced beef, onions, hard-boiled egg, and olives, fried until crisp.

Pasteles – Dominican Republic

Pasteles feature green plantain or root vegetable dough stuffed with seasoned pork or beef, wrapped in banana leaves and boiled.

Pastels – Brazil

Pastels are half-moon pastry parcels fried until bubbly and crisp, stuffed with ground meat, heart of palm, or cheese.

Souskluitjie – South Africa

Souskluitjie are sweet South African flour dumplings steamed and served coated in cinnamon-sugar butter syrup.

Tamales – Mexico

Tamales are ancient Mesoamerican parcels made from corn masa dough filled with pork, chicken, cheese, or chillies, wrapped in corn husks and steamed.

Oceania

Dim Sim – Australia

Developed by Chinese-Australian chefs in Melbourne during the 1940s, the Dim Sim is a commercial variation of Chinese shumai featuring minced pork or mutton and cabbage encased in a thick pastry skin, steamed or deep-fried.

Have you tried any of these dumplings from around the world? Check out my guide to the Best Dumplings In Melbourne for where to get your fix locally.