Dumplings may be any of a wide variety of dishes, both sweet and savoury, in several different cuisines. Khinkali (ხინკალი xıngal hıngel are Georgian Dumplings filled with various fillings usually spiced meat They are either made from balls of dough or are small parcels of food encased in pastry, dough, batter, or leaves. Dough is a paste made out of any Cereals (grains or leguminous crops by mixing the Flour with a small amount of Water. Food is any substance usually composed primarily of Carbohydrates Fats water and/or Proteins that can be eaten or drunk by an This article describes Pastry in food For the Distributed Hash Table system see Pastry_(DHT. Batter is a liquid mixture usually based on one or more Flours combined with liquids such as Water, Milk or Beer. In Botany, a leaf is an above-ground Plant organ specialized for Photosynthesis. After being encased in pastry, dough or leaves, they usually undergo a further treatment by steaming them, frying them or submerging them in boiling oil.

Contents 1 Armenian Cuisine 2 British and Irish Cuisine 3 Caribbean Cuisine 4 Central European Cuisine 4.1 Potato Dumpling Museum 5 Chinese Cuisine 6 Eastern European Cuisine 7 Georgian Cuisine 8 Himalayan Cuisine 9 Indian Cuisine 10 Italian Cuisine 11 Jamaican Cuisine 12 Japanese Cuisine 13 Jewish Cuisine 14 Kazakh Cuisine 15 Korean Cuisine 16 Mongolian Cuisine 17 Russian Cuisine 18 Ukranian Cuisine 19 Norwegian Cuisine 20 Peruvian Cuisine 21 Swedish Cuisine 22 Cuisine of the United States 23 Turkish Cuisine

Armenian Cuisine

Boraki (Armenian: Բորակի) are Armenian dumplings. The Armenian language (hy հայերեն լեզու hajɛɹɛn lɛzu —, conventional short form) is an Indo-European language spoken by the Armenian The main difference between Boraki and dumplings in other national cuisines is that the minced meat is preliminarily fried in oil and only then boraki are formed as small cylinders with an open top. After that boraki are lightly boiled in water and fried.

British and Irish Cuisine

Savoury dumplings made from balls of dough are part of traditional British and Irish cuisine. Irish cuisine can be divided into two main categories &ndash traditional mainly simple dishes and more modern dishes as served in restaurants and hotels The simplest dumplings are made from twice the weight of self raising flour to suet, bound together by cold water to form a dough. Flour is a powder made of Cereal grains It is the key ingredient of Bread, which is a staple food in many countries and therefore the availability Suet (/ˈsuːɪt/ is raw Beef or mutton Fat, especially the hard fat found around the Loins and Kidneys Suet has a Melting Balls of this dough are dropped into a bubbling pot of stew or soup, or into a casserole. A stew is a combination of Solid Food Ingredients that have been Cooked in Water or other water-based liquid typically by Simmering Soup is a Food that is made by combining ingredients such as Meat and Vegetables in stock or hot/boiling Water, until the flavor A casserole, from the French for "saucepan" is a large deep pot or dish used both in the Oven and as a serving dish They sit, partly submerged in the stew, and expand as they are half-boiled half-steamed for ten minutes or so. The cooked dumplings are airy on the inside and moist on the outside. The dough may be simply flavoured with salt, pepper and herbs, or the dough balls may have a filling such as cheese pressed into their centre. A(n herb (ˈhɝb or /ˈɝb/ see pronunciation differences) is a plant that is valued for qualities such as medicinal properties flavor scent or the like Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation.

The Norfolk dumpling is not made with fat, but from flour and raising agent. Other British dumplings call for the addition of breadcrumbs and cheese, and the balls of dough may be rolled in breadcrumbs and fried, rather than cooked in a soup or stew.

These sour-dough dumplings, when sweetened and made with dried fruit and spices can be boiled in water to make a dessert. Dried fruit is fruit that has been dried, either naturally or through use of a machine such as a Food dehydrator. In Scotland, this is called a clootie dumpling, after the cloth. Scotland ( Gaelic: Alba) is a Country in northwest Europethat occupies the northern third of the island of Great Britain. A clootie or cloot in Scots is a strip or piece of cloth a rag or item of clothing it can also refer to Fabric used in the patching of clothes or the

Caribbean Cuisine

The Jamaicans created the first Caribbean dumplings, which were English-influenced. A simple recipe including self-raising flour, Water and Salt was made into a thick dough before frying on a pan until golden brown. Water is a common Chemical substance that is essential for the survival of all known forms of Life. Salt is a Dietary mineral composed primarily of Sodium chloride that is essential for Animal life but toxic to most land plants These are usually rounded or rolled into balls and are served with Ackee and Saltfish or Chicken as a side dish. The Ackee or Akee ( Blighia sapida) is a member of the Sapindaceae ( Soapberry family native to Tropical The chicken ( Gallus gallus, sometimes G gallus domesticus) is a domesticated Fowl which is traditionally believed to have descended from Like English dumplings, they have a soft and fluffy texture. Eventually the recipe spread across the Caribbean as it reached the Lesser Antilles such as Barbados, Trinidad, Grenada and also the eastern section of the Dominican Republic, where the dish is known as "domplin"; it was introduced to the island by immigrants from the british lesser Antilles who came to work in the sugar industry. The Lesser Antilles, also known as the Caribbees, are part of the Antilles, which together with the Bahamas and Greater Antilles form the Barbados ( Portuguese word for bearded-ones, bɑrˈbeɪdoʊz -dɒs situated just east of the Caribbean Sea, is an independent Island nation Trinidad ( Spanish: " Trinity " is the largest and most populous of the two major islands and Grenada (grɪˈneɪdə is an Island nation that includes the southern Grenadines in the southeastern Caribbean Sea. The Dominican Republic ( Spanish: República Dominicana;) is a nation located in the Caribbean region and shares the island of Hispaniola with There is also a type of dumpling that you put in chicken stew and you mix the flour and water and put it in boiling water with the meat.

Central European Cuisine

Germany, Austria, Poland, Czech Republic, and Slovakia boast a large variety of dumplings, both sweet and savoury. German cuisine varies greatly from region to region The southern regions of Bavaria and Swabia share many dishes among them and with their neighbours to the south The Cuisine of Austria, which is often incorrectly equated with Viennese cuisine, is derived from the cuisine of the Austro-Hungarian Empire. Polish cuisine (kuchnia polska is a mixture of Slavic culinary traditions The Czech Republic ( ˈt͡ʃɛskaː ˈrɛpuˌblɪka short form in Česko ˈt͡ʃɛskɔ also called Czechia, Slovakia (long form Slovak Republic; Slovak:, long form, is a Landlocked country in Central Europe with a population of over five million A dumpling is called Kloß (plur. Klöße) in Northern Germany, Knödel in Southern Germany and Austria, knedlíky in the Czech lands and knedličky in Slovakia. For small boiled dumplings served as a Side dish, see Spätzle German cuisine Klöße (singular Kloß) or Kartoffelknödel Meat dumplings are also called Klopse or Klöpse in North-Eastern Germany. Occasionally, the terms Knöpfe and Nocken are also used. In Southern Germany.

In Polish they are called Kluski and are enjoyed along with a related, stuffed version called Pierogi most commonly filled with twaróg, potatoes, onion and a generous amount of pepper (Pierogi Ruskie), cabbage and mushrooms (z kapustą i grzybami) or meat (z mięsem) and tossed in onions fried in butter or hot smalec (pork dripping). Polish ( język polski, polszczyzna) is the Official language of Poland. Kluski (singular klusek or kluska) is a generic Polish name for all kinds of Dumplings without a filling though at times the word also refers Pierogi (also perogi, perogy, pirohi, piroghi, pirogi, pirogen, pierogy, pidahih,--> or Quark (or qvark) is a type of fresh Cheese of Central European origin

Potato dumplings, the most popular variants are “Thüringer Klöße” (Thuringian dumplings), are made from raw or boiled potatoes, or a mixture of both, and are often filled with croutons. The potato is a Starchy Tuberous crop Vegetable from the perennial Solanum tuberosum of the Solanaceae A crouton is a small piece of sautéed or rebaked Bread, often cubed and seasoned that is used to add texture and flavor to Salads notably the Caesar salad Bread dumplings are made with white bread and are sometimes shaped like a loaf of bread, and boiled in a napkin, in which case they are known as napkin dumplings (Serviettenknödel). Bread is a Staple food prepared by Baking a Dough of Flour and Water. A napkin or serviette is a rectangle of Cloth or Paper used at the table for wiping the Mouth while Eating. Semolina dumplings are made with semolina. Semolina is the purified middlings of hard wheat used in making Pasta; also the coarse middlings used for breakfast cereals puddings and Polenta. Meat dumplings, bone marrow dumplings and liver dumplings are frequent additions to soup. The most famous German meat dumplings are Königsberger Klopse from East Prussia, which contain anchovy or salted herring and are eaten with caper sauce. Königsberger Klopse, also known as Soßklopse, are a German dish consisting of Meatballs in a White sauce with Capers They are East Prussia (Ostpreußen; Rytų Prūsija or Rytprūsiai; Prusy Wschodnie Восточная Пруссия or Vostochnaya Prussiya) refers to the main part The anchovies are a family ( Engraulidae) of small common salt-water fish Herring are small Oily fish of the genus Clupea found in the shallow temperate waters of the North Atlantic, the Baltic Sea, the North Bryndzove halusky, the Slovak national dish, are small dumplings similar to gnocchi, which are served with salty sheep's cheese. For the Italian Baroque composer please see Pietro Gnocchi. Gnocchi (ˈɲɔːki in Italian singular gnocco) is the Italian name for

Some sweet dumplings are made by wrapping dough, less frequently potato dough, around whole plums or apricots. A plum or gage is a stone fruit Tree in the genus Prunus, subgenus Prunus. The Apricot ( Prunus armeniaca, "Armenian plum" in Latin syn Others are made of yeast dough and filled with jam. Yeasts are a growth form of eukaryotic Microorganisms classified in the kingdom Fungi, with about 1500 Species currently described

Potato Dumpling Museum

In Germany, near Weimar, there is the only potato dumpling museum in the world. link www.klossmuseum.de

Chinese Cuisine

The jiaozi 饺子 is a common Chinese dumpling which generally consists of minced meat and chopped vegetables wrapped into a piece of dough. Jiaozi ( Chinese Transliteration) gyōza ( Japanese transliteration or mandu Popular meat fillings include ground pork, ground beef, ground chicken, shrimp, and even fish. Pork' is the Culinary name for Meat from the domestic Pig ( Sus scrofa) often specifically the fresh meat but can be used as an all-inclusive Beef is the Culinary name for Meat from Bovines especially domestic Cattle (cows The chicken ( Gallus gallus, sometimes G gallus domesticus) is a domesticated Fowl which is traditionally believed to have descended from True shrimp are swimming decapod Crustaceans classified in the Infraorder Caridea, found widely around the world in both fresh Fish are aquatic Vertebrate animals that are typically ectothermic (previously Cold-blooded) covered with scales, and equipped with two Popular mixtures are pork with Chinese cabbage, lamb with spring onion, leeks with eggs, etc. Jiaozi are usually boiled or steamed. Boiling (also called ebullition) a type of Phase transition, is the rapid vaporization of a Liquid, which typically occurs when a liquid Steaming is a method of Cooking using Steam. Steaming is considered a relatively healthier cooking technique and capable to cook almost all kinds of food Jiaozi is a traditional dish for Chinese New Year's Eve. Family members gather together to make dumplings.

The other version of Chinese dumpling was made by rice. Most of them are puting the meat and some vegetables into the rice ball. Then, it will be steamed of boiled after use the leaves to wrapped the rice ball. Mostly, the shapes of this rice dumpling 粽子 [or called dumpling directly] are trianggle or cone shape. It will be use when the season of duanwujie.

If they are fried in a small amount of oil, they are called guotie 锅贴 or potstickers. Jiaozi ( Chinese Transliteration) gyōza ( Japanese transliteration or mandu Compared to wonton 云吞s (dumplings served boiled in a soup), jiaozi have a thicker skin and are bigger, wontons also are traditionally wrapped in rectangular dough while jiaozi are wrapped in round dough.

Chinese cuisine includes sweet dumplings. Also commonly found are tangyuan. Tāngyuán is a Chinese food made from Glutinous rice flour Glutinous rice flour is mixed with a small amount of water to form balls and is then cooked and served These are smaller dumplings made with glutinous rice flour and filled with sweet sesame, peanut or red bean paste, or they can be unfilled. Red bean paste or Azuki bean paste is a sweet dark Red bean paste originating from China. There are also other kinds of dumplings such as har kao, siew mai, small cage-steamed bun (xiaolongbao), pork bun and crystal dumpling. Xiǎolóngbāo also known as soup dumpling is a type of Baozi (filled Bun or Bread -like item from Eastern China, including

See also: dim sum 点心 for descriptions of several other kinds of dumplings such as gau and taro root dumplings. Dim sum is the name for a Chinese cuisine which involves a wide range of light dishes served alongside Chinese tea.

Versions of Chinese dumplings can be found in The Philippines and Australia.

Eastern European Cuisine

Pierogi of Poland or pyrohy in Ukraine are ravioli-like dumplings filled with savoury or sweet filling. Cepelinai ( singular - cepelinas) or Didžkukuliai are a Lithuanian national dish Pierogi (also perogi, perogy, pirohi, piroghi, pirogi, pirogen, pierogy, pidahih,--> or They are usually boiled, sometimes then fried when served. Often served with plenty of sour cream. Sour cream is a Dairy product rich in Fats obtained by fermenting a regular Cream by certain kinds of Lactic acid bacteria.

Pirozhki, "little perogies", are tiny filled buns, similar to pasties. A bun is a small usually sweet Bread. Commonly they are hand-sized or smaller domed in shape with a flat bottom A pasty ( Cornish: Pasti, ˈpæsti (the 'a' pronounced as in 'cat' or less commonly pastie, Tiddy Oggy, is a filled Pastry Another bun of this sort is rasstegai, filled usually with fish and rice.

In Hungarian cuisine there are shlishkes, boiled potato dumplings rolled in hot buttered bread crumbs, and galuska - small dumplings made from a thick flour, or flour & potato, batter, which is either passed through a special perforated strainer, or else cut into small pieces, into boiling water. Hungarian or Magyar cuisine is the Cuisine characteristic to the nation of Hungary and its primary ethnic group the Magyars. Shlishkes (the plural form is standard is a dish of Potato -based small Dumplings (called krumplinudli or nokedli in Hungarian popular in Hungarian cooking Halušky (ɦaluʃki in Slovak or galuska / nokedli (ˈgɒluʃkɒ/ˈnokedli in Hungarian are a traditional variety of thick soft noodles or dumplings

Lithuanian dumplings are called Koldūnai and Virtiniai. Lithuanian cuisine features the products suited to its cool and moist northern climate Barley, Potatoes, Rye, Beets greens, There are also popular potato dumplings called Cepelinai, or Didžkukuliai. Cepelinai ( singular - cepelinas) or Didžkukuliai are a Lithuanian national dish

In Ukrainian cuisine, vushka ("little ears") are folded triangular perogies stuffed with mushrooms. Ukrainian cuisine has a rich history and offers a wide variety of dishes Dumplings with meat are known as meat dumplings. The word dumpling refers to the flour and when chicken is added they become chicken dumplings. They are traditionally served in the borshch at Christmas Eve dinner. BORSCHT is an Acronym for '''B'''attery feed '''O'''vervoltage protection '''R'''inging '''S'''upervision '''C'''odec Christmas Eve, December 24, is the day before Christmas Day, the celebrated birthday of Jesus. They are equivalent to pelmeni in Russia and uszka in Poland. Pelmeni (пельмени in Russian, singular pel’men’, пельмень пяльмені pyal’meni in Belarusian; пилмән(нәр Uszka, (meaning "little ears" in Polish) are small Dumplings usually filled with Mushrooms or minced meat

In Siberia, especially popular with the Buryat peoples are dumplings called pozi (buuz in Mongolian, from Chinese: 包子; pinyin: bāozi). Siberia (Сиби́рь Sibir) is the name given to the vast region constituting almost all of Northern Asia and for the most part currently serving The Buryats or Buriyads, numbering approximately 436000 are the largest ethnic minority group in Siberia and are mainly concentrated in their homeland the The Pozidriv (or SupaDriv) is a type of Screw head and Screwdriver, jointly patented by the Phillips Screw Company and American Screw Company Buuz (Бууз, Buuza) are a type of Mongolian steamed Dumpling filled with minced mutton, or Yak meat Pinyin, more formally Hanyu pinyin, is the most common Standard Mandarin Romanization system in use They are usually made with an unleavened dough, but are often encountered leavened. The traditional filling is meat, but the kind of meat and how it is processed varies. In Mongolia, mutton is favored, and is chopped rather than ground; pork and beef mixes are more popular in Russia. Unlike most other European dumplings, a poza is cooked over steam, not boiled.

Samsa (related to the Indian samosa), cheburiki, and belyashi are all popular imported dumplings.

Georgian Cuisine

Khinkali (Georgian:ხინკალი) are Georgian dumplings filled with various fillings, but usually spiced meat. Khinkali (ხინკალი xıngal hıngel are Georgian Dumplings filled with various fillings usually spiced meat Georgian (ka ქართული ენა kartuli ena) is the Official language of Georgia, a country in the Caucasus. Georgia ( საქართველო, Sakartvelo) is a Transcontinental country in the Caucasus region situated at the dividing line between They are eaten plain, or with coarse black pepper. Black pepper ( Piper nigrum) is a flowering Vine in the family Piperaceae, cultivated for its Fruit, which is usually dried The top, where the pleats meet, is tough and sometimes not eaten, but discarded to the plate so that those eating can count how many they have consumed.

Himalayan Cuisine

In Nepal, Tibet and Sikkim, steamed dumplings known as momos are a popular snack. Nepal (नेपाल) is a Landlocked country in South Asia. Definitions of Tibet See also Definitions of Tibet Name In English The English word Tibet, like the word for Tibet in most European Sikkim ( Nepali:, also Sikhim) is a Landlocked Indian state nestled in the Himalayas It is the least populous state in India A momo ( is a type of Tibetan and Nepali Dumpling, similar to Mongolian Buuz or Chinese Jiaozi. They are similar to the Chinese jiaozi. The dish itself is native to Tibet and was probably brought along with the influx of Tibetan refugees into Nepal during the 1950s. Many different fillings, both meat-based and vegetarian, are common.

It is also very famous in Newar Communities which has adopted the dish and is one of the mostly eaten snacks and meal in Kathmandu Valley. The people there have adopted the dish calling it MO:MOcha (mo mo) in newari.

Indian Cuisine

Subcontinental cuisine features several dishes which could be characterised as dumplings:

• Samosas generally consist of a fried triangular pastry shell stuffed with potatoes, onions and peas, minced meat, or in some cases cheese or a sweet filling (often coconut-based). A samosa, a stuffed pastry is a common Snack in South Asia, in countries such as India, Bangladesh, Pakistan and Nepal This article deals with the geophysical region in Asia For geopolitical treatments see South Asia. A samosa, a stuffed pastry is a common Snack in South Asia, in countries such as India, Bangladesh, Pakistan and Nepal
• Shingaras are similar to samosas, except that the outer shell is generally round rather than triangular, and thicker.
• "Karanji" are fried sweet dumplings made of wheat flour and stuffed with dry coconut delicacies, and are a popular dish among the Maharastrians and the South Indians. Dumplings are "piece of Dough, sometimes filled that cooked in liquid such as water or soup" or "sweetened dough wrapped around fruit such as an apple baked The Coconut Palm ( Cocos nucifera) is a member of the Family Arecaceae (palm family Maharashtra ( Marathi: mahārāṣṭra, IPA) is a state located on the western coast of India. South India is the area encompassing India 's states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu as well as the union
• Another dumpling popular among Maharashtrians is the 'Modak' where the filling is made of fresh coconut and jaggery or sugar while the covering is made of steamed rice dough. It is eaten hot with ghee
• "Kozhukottai" (Tamil) or "Modagam" or "Kajjikayi" (Telugu), are another south Indian dish which can be either sweet, salty or spicy. But the outer shell remains the same: steamed sticky rice dough. In the sweet version, a form of sweet filling made with coconuts, boiled lentils and jaggery is used, whereas in the salty version, a mixture of steamed cracked lentils, chillies and some mild spices are used.

Italian Cuisine

Gnocchi (Spanish: ñoquis, Portuguese: nhoque) is an Italian dumpling which literally means "lumps". For the Italian Baroque composer please see Pietro Gnocchi. Gnocchi (ˈɲɔːki in Italian singular gnocco) is the Italian name for They can be made of potato, semolina (durum wheat), flour, or ricotta cheese (with or without spinach). The potato is a Starchy Tuberous crop Vegetable from the perennial Solanum tuberosum of the Solanaceae Semolina is the purified middlings of hard wheat used in making Pasta; also the coarse middlings used for breakfast cereals puddings and Polenta. Durum wheat or macaroni wheat (also spelled Durhum Triticum durum or Triticum turgidum durum) is the only Tetraploid species of Wheat Flour is a powder made of Cereal grains It is the key ingredient of Bread, which is a staple food in many countries and therefore the availability Ricotta (pronounced in Italian) is an Italian Sheep milk Whey cheese. Spinach ( Spinacia oleracea) is a Flowering plant in the family of Amaranthaceae. Certain varieties of filled ravioli may also resemble dumplings. Ravioli (perhaps a diminutive of Italian dialectal rava, or Turnip) is a type of filled Pasta composed of a filling sealed between two layers

Jamaican Cuisine

Dumplings or, as Jamaicans say, "dumplin," come in two forms in Jamaica. There are fry dumplin and bwoil (boiled) dumplin. Both types of dumplins are made with flour, either white or wheat, and the white-floured dumplins are often mixed with a bit of cornmeal. Flour is a powder made of Cereal grains It is the key ingredient of Bread, which is a staple food in many countries and therefore the availability Wheat ( Triticum spp is a worldwide cultivated grass from the Levant area of the Middle East. These foods are often served with a variety of dishes like Ackee and saltfish, Kidneys, liver salt mackerel etc. Ackee and saltfish is a traditional Jamaican dish often considered Jamaica's "national dish The kidneys are complicated organs that have numerous biological roles The liver is a vital organ in the human body and is present in Vertebrates and some other animals Mackerel is a common name applied to a number of different species of Fish, mostly but not exclusively from the family Scombridae. and are often taste better when refried. A refried Dumplin is usually prepared a day after the boiled dumplin is first made. The boil dumplin is thinly sliced and then fried, which gives it a slightly crispy outer layer and a tender middle. A purely fried white flour dumplin is golden brown and looks a lot like a roll, often used to substitute the bwoil dumplin, but it is mostly consumed as part of breakfast. Breakfast is the first meal of the day The word derives from the idea of break ing the '''fast''' of sleep

Japanese Cuisine

Fried Japanese dumplings made from eggs and eaten with dashi are known as akashi no tamagoyaki. Japanese Cuisine has developed over the centuries as a result of many political and social changes An egg is a round or oval body laid by the female of many animals consisting of an Ovum surrounded by layers of Membranes and an outer casing which acts to nourish Dashi ( 出[[wiktionary 汁|汁]] だし is a class of soup and cooking stocks considered fundamental to Japanese cooking. or is a small round Dumpling from the city of Akashi in Hyōgo Prefecture, Japan. Similarly shaped dumplings, but with octopus (or sometimes konnyaku) and flavoured with pickled ginger, negi (welsh onion) and other ingredients, are a Kansai dish known as takoyaki. The Beni shōga (紅生姜 べにしょうが is a type of Tsukemono ( Japanese pickle) The or the lies in the southern-central region of Japan 's main island Honshū. (literally fried or baked Octopus) is a popular Japanese Dumpling made of batter, diced or whole baby octopus Tempura scraps ( tenkasu

The gyōza is the Japanese version of the Chinese [[jiaozi] 饺子]. Jiaozi ( Chinese Transliteration) gyōza ( Japanese transliteration or mandu

Dango is a Japanese dumpling made from rice flour that is often served with green tea. is a Japanese Dumpling made from mochiko ( Rice flour) related to mochi.

Jewish Cuisine

See matzah ball and Kreplach

Kazakh Cuisine

Mänti is a steamed dumpling in Kazakh cuisine. Matzah balls, also known as קניידלעך kneydlach (pl ( kneydl, singular in Yiddish, (also kneydls, matza balls Kreplach ( Yiddish: קרעפלעך, sing קרעפל krepl) are small Dumplings filled with ground Meat, Mashed potatoes Traditional Kazakh food revolves around Mutton and Horse meat and as well as various milk products. It is a spiced mixture of ground lamb (or beef) spiced with black pepper, enclosed in a dough wrapper. Mänti is cooked in a multi-level steamer and served topped with butter, sour cream, or onion sauce.

Korean Cuisine

Korean dumplings are called "mandu"(만두). Korean cuisine as a national Cuisine known today has evolved through centuries of social and political change Although there are some other names such as [chuibing 炊饼，mo 馍，mantou 馒头，baozi 包子], they are very uncommon and usually not used. They are typically filled with a mixture of ingredients, including ground pork, kimchi, vegetables, cellophane noodles, but there are very many variations. Pork' is the Culinary name for Meat from the domestic Pig ( Sus scrofa) often specifically the fresh meat but can be used as an all-inclusive Cellophane noodles (also known as Chinese vermicelli, bean threads, bean thread noodles, or glass noodles) are a type of transparent Asian noodle Mandu can be steamed or fried. The dumplings can also be used to make a soup called mandu guk(soup) and is traditionally served on New Year's Day.

Mongolian Cuisine

See Buuz, khuushuur, Bansh

Russian Cuisine

See Pelmeni, Cheburek, Pirozhki

Ukranian Cuisine

See Vareniki, Olad'i

Norwegian Cuisine

In Norway, dumplings have a vast variety of names, as the dialects differ a lot. Buuz (Бууз, Buuza) are a type of Mongolian steamed Dumpling filled with minced mutton, or Yak meat Khuushuur (Mongolian Хуушууp is a kind of meat pastry or Dumpling popular in Mongolia. Pelmeni (пельмени in Russian, singular pel’men’, пельмень пяльмені pyal’meni in Belarusian; пилмән(нәр Börek (also burek, boereg, and other variants on the name is a type of Pie popular throughout the former Ottoman Empire. Pierogi (also perogi, perogy, pirohi, piroghi, pirogi, pirogen, pierogy, pidahih,--> or Varenyky ( Ukrainian) or vareniki ( Russian; in either language варе́ники singular варе́ник are a kind of stuffed dumpling associated with Names include potetball, klubb, kløbb, raspeball, komle, kumle, kompe, kumpe, kodla, kudle, klot, kams, ball, baill, comperdøse, kumperdøse, kompadøs, ruter, ruta, raskekako, risk, klotremat, krumme and kromme. It is usually made from potatoes and various types of flour and boiled. Occasionally they contain pork meat like bacon in the middle. In some areas it is common to use syrup along with the dumplings.

Peruvian Cuisine

In Peru there are a number of dishes that may be classified as dumplings. "Papas Rellenas" or stuffed potatoes consist of a handful of mashed potatoes (without the milk and butter) flattened in the palm of the hand and stuffed with a savoury combination of ingredients. The stuffing usually consists of sautéed meat (could be beef, pork or chicken), onions and garlic. They are all seasoned with cumin, South American chillies called aji, raisins, peanuts, olives and sliced or chopped hard boiled eggs. After stuffing a ball is formed, rolled over flour and deep fried in hot oil. The stuffed potatoes are usually accompanied by onion sauce consisting of sliced onions, lime juice, olive oil, salt, pepper and slices of fresh chilli peppers. The same dish may also be made with seafood. In some countries yuca purée is used as the starch component of these Latin American dumplings.

Swedish Cuisine

Potato dumplings in Sweden mainly have two names. In the northern parts they are usually called Palt, or Pitepalt, filled with salted pork and eaten with melted butter and lingonberry jam. Pitepalt is a Palt, a dish related to Kroppkakor, and the specialty of the city of Piteå, though it is not eaten only in Piteå In southern Sweden, and Öland, the potato dumpling is called Kroppkaka, and is usually filled with smoked pork, raw onions and coarsely ground pepper, usually served with cream and lingonberry jam. Kroppkaka (plural "kroppkakor" is a traditional Swedish dish namely potato-dumplings with a filling of Onions and Pork or Bacon On Öland, the south-eastern coast and in the north the dumplings are made mainly from raw potatoes, whereas in the southern mainland boiled potatoes are mainly in use.

Cuisine of the United States

Several types of dumplings are popular in the United States. The baked dumpling is popular in American cuisine. The cuisine of the United States is a style of food preparation derived from the United States. These sweet dumplings are made by wrapping fruit, frequently a whole tart apple, in pastry, then baking until the pastry is browned and the filling is tender. The term fruit has different meanings dependent on context and the term is not synonymous in Food preparation and Biology. The apple is the pomaceous Fruit of the apple tree Species Malus domestica in the Rose family Rosaceae. As an alternative to simply baking them, these dumplings are surrounded by a sweet sauce in the baking dish, and may be basted during cooking. In Cooking, a sauce is Liquid or sometimes semi- Solid food served on or used in preparing other Foods Sauces are not consumed by themselves Popular flavours for apple dumplings include brown sugar, caramel, or cinnamon sauces. Brown sugar is a Sucrose Sugar product with a distinctive brown color due to the presence of Molasses. Caramel (pronounced /ˈkærəmɛl/ or /ˈkɑrməl/ refers to a range of confections that are Beige to dark brown in Color, derived from the Cinnamon ( Cinnamomum verum, synonym C zeylanicum) is a small Evergreen Tree 10–15 metres (32

Boiled dumplings are made from flour to form a dough. A pot of boiling chicken or turkey broth is used to cook this dough. The size of the dumplings is at the cook's discretion; and does not affect the taste, but can have an effect on the texture. It is optional to serve with the meat in the dish or on the side.

Dumplings can be made with eggs, milk, baking powder or even yeast or just from flour and water. Rolled dumplings are rolled thin and cut into small pieces for cooking, while dropped dumplings are formed into small balls.

Having gained popularity in Alabama (particularly in the central regions) over the last few years is the concept of making boiled dumplings from sliced or torn pieces of flour tortilla. These slices of tortilla are then added to the boiling pot of stock to make dumplings. Popular varieties of Southern dumplings include chicken dumplings, turkey dumplings, strawberry dumplings, apple dumplings, ham dumplings, and even butter-bean dumplings.

In Kentucky, bite-sized, hand-torn pieces of dough are dumped into boiling chicken broth along with a variety of vegetables. It is locally dubbed "chicken-and-dumplins. " In common with other Southern savory dumplings, Kentuckian dumplins are not stuffed with anything. They are merely pieces of dough. Some of the flour detaches from the dumpling surface and works as a thickening agent, which makes the signature stew texture of "chicken-and-dumplins" without using another thickener such as corn starch. This is often used as part of locally popular Burgoo (stew). Burgoo is a term used for many types of Stew or porridge made from a mixture of ingredients

Turkish Cuisine

See Mantı

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