Dumplings recipes from around the world
We explore the many variations of this staple comfort food, from China and Japan to Italy, Siberia and Turkey
If you’re seeking proper comfort food, you can’t go far wrong with dumplings. And the good news is there are many types across the world for you to discover: the Polish have pierogi, Russians have pelmeni, the Chinese have wontons, and so on. Here, we've listed our favourite variations, along with a recipe from either the cookery team or a professional chef.
After, check out the olive podcast where we learn about pierogi dumplings, as well as more dumpling recipes.
Dumplings from around the world
Polish dumplings
Pierogi
Pierogi are considered Poland's most famous dumplings. This pierogi recipe comes from Polish writer Zuza Zak's book, Pierogi (£18, Quadrille). "Traditionally, pierogi are half-moon shaped, either boiled with butter and soured cream on top or boiled, then fried, with some crispy fried onions (and sometimes bacon bits). Nowadays, we are becoming more creative with pierogi and experimenting with various fillings and toppings," she says.
This traditional pierogi ruskie recipe has a classic caramelised onion, twaróg curd cheese and potato filling. Now learn about Polish desserts and sweet treats.
Turkish dumplings
Manti
Manti can be found in authentic Turkish restaurants and are traditionally eaten at the table with family. In Turkey they are typically filled with minced lamb or beef, then boiled and served with a tangy garlic and yogurt sauce. They are often topped with dried mint or sumac, and melted (and/or flavoured) butter, as well as dried chilli flakes or aleppo peppers.
More like this
This manti recipe comes from Marylebone restaurant Yosma. This is a classic recipe but at Yosma the chefs have also been known to make them with lobster, aubergine and chicken.
Japanese dumplings
Gyoza
Though they have become a popular dish in Japan, gyoza, also known as potstickers, originate from China where they are called jiaozi (see below). Classic gyoza are usually filled with ground pork. Our recipe below for pork gyoza is served with a zingy homemade dipping sauce made of soy sauce, Japanese rice vinegar, sesame oil and red chilli. For another variation, try our nanami gyoza and pork gyozas.
Chinese dumplings
Wonton
Wonton are quintessential Chinese dumplings, with a minced meat filling and thin flour wrapping. Due to its popularity and scale, the wonton varies in folding techniques and cooking method across all of China. This wonton soup recipe below, featuring pork wontons and a hot and sour broth, epitomises Sichuan cooking – spicy, sour and packed full of umami.
Sheng jian bao
A signature Shanghai dish, these Chinese soup dumplings consist of a pork, and sometimes prawn, filling encased in a thin, chewy dough, crisped on the bottom and pleated at the top. The dumplings are served with chilli oil and black vinegar.
Considered the bigger, more rustic sibling of xiao long bao (smaller soup dumplings), the sheng jian bao, is now really popular in Chinatown. In our recipe, dumplings are filled with pork mince, shiitake mushrooms, spring onions and ginger.
Jiaozi
One of the major dishes eaten during Chinese New Year, jiaozi are a thinly rolled piece of dough which typically contain a ground meat or vegetable filling. The most popular folding technique for this dumpling is the pinched-edge fold, which gives the dumpling a crescent shape.
Jiaozi can be boiled, steamed, pan-fried or deep-fried, and are traditionally served with a black vinegar dip, such as this recipe below by London restaurant Baozilnn. In this recipe, jiaozi are filled with chicken mince and spring onions, and topped with crushed garlic, spring onions and sesame seeds. Try our vegetable jiaozi.
Pan-fried soup dumpling bao
Chef Jeremy Pang says: "This recipe is for those who dare to take on the challenge and dedicate your weekend to the ultimate bao. Sheng jian bao is the Shanghainese wonder that’s pan-fried to perfection, has a slight fluffy rise in its dough and sits somewhere between a xiao long bao (the famous soup dumpling) and baozi (steamed, meat-filled bread) in terms of size, texture and flavour.
"The filling should be burn-the-edge-of-your-gums juicy, and there’s technique to each and every step. It really is worth the effort though, so just take a deep breath, get all your preparation done the day before and have nothing else planned other than eating for the rest of the weekend before you start rolling and folding."
This recipe uses agar agar as a plant-based gelatine substitute. Read our guide on what is agar agar and where to buy it for more information.
English dumplings
Beef stew and dumplings
Although they vary slightly across the regions, English dumplings are typically made from baking powder, plain four and suet, most commonly dropped into a warming soup, stew or casserole. In this recipe, dumplings are flavoured with parsley for a herby twist, then nestled into the top of a hearty beef stew.
Pulled pheasant broth with sage and horseradish dumplings
This is a great way to try pheasant, in a gorgeous, aromatic clear broth with smoky pancetta and buttered cabbage, and not forgetting those fluffy dumplings, perfect for when the evenings begin to have a little chill to them.
Italian dumplings
Gnocchi
Gnocchi is considered to be a type of dumpling due to the main ingredient being potato - even though it is often cooked in a similar way to pasta. Making your own gnocchi from scratch is easier than you think - this comforting classic is updated with ricotta and tarragon, and finished with a beurre noisette.
Now try more gnocchi recipes.
Gnudi
Gnudi are small, pillowy dumplings originating from Italy. They are different from gnocchi as they're made from ricotta cheese, rather than potato, resulting in a lighter, pillowy texture. Ricotta cheese is typically combined with spinach to make gnudi, such as in our recipe below. Try our healthy gnudi and pumpkin gnudi for a seasonal twist.
Green cannellini minestrone with ricotta dumplings
This is a riot of all things green and nutritious, from spinach to sugar snap peas and cavolo nero. The cheesy dumplings on top add a touch of Italian-inspired indulgence.
Russian dumplings
Pelmeni
These light, moreish Siberian dumplings are thinner than pierogi (Polish dumplings), filled with pork and/or beef and served with soured cream. The recipe below sees pelmeni filled with pork, beef, onion, garlic and parsley.
Nepalese dumplings
Momos
Regarded as the unofficial national dish of Nepal, these dumplings are usually served with a spicy tomato dipping sauce. Buff momos (made of water buffalo meat) are a popular Nepalese dish.
Romanian dumplings
Curd cheese and semolina dumplings
In Romania, soft cheese dumplings are coated in toasted breadcrumbs, mixed with cinnamon and served with bilberry jam. Strawberry or blackcurrant work wonderfully, too.
Authors
Comments, questions and tips
By entering your details, you are agreeing to our terms and conditions and privacy policy. You can unsubscribe at any time.