From steamed pockets of savory meat to sweet, syrupy dessert parcels, dumplings—or dumpling-like foods—exist in every corner of the globe. Here’s a curated look at two notable examples from each continent 🙂
Asia
- Mandu (Korea)
Dumplings made with wheat flour wrappers filled with minced pork, tofu, garlic, and glass noodles. They can be steamed, boiled, pan-fried, or deep-fried. Mandu is commonly enjoyed during Korean New Year (Seollal) in soup form (tteok-mandu-guk) or as a snack year-round. - Momo (Nepal/Tibet)
Round dumplings usually filled with minced yak or vegetables, spiced with Himalayan seasonings. Often steamed and served with chili sauce.
Europe
- Ravioli (Italy)
Square or circular pasta parcels typically filled with ricotta cheese, spinach, mushrooms, or minced meat. Usually boiled and served with tomato sauce, butter and sage, or in broth. Ravioli dates back to the 14th century and is a staple in many regional Italian cuisines. - Khinkali (Georgia)
Large twisted-top dumplings filled with juicy meat and broth. Traditionally eaten by holding the top knot and slurping the juice before biting.
Africa
- Kenkey (Ghana)
Fermented cornmeal dough wrapped in banana leaves and steamed. Often served with fried fish, pepper sauce, or soup. - Souskluitjies (South Africa)
Small dumplings made of flour, eggs, and milk, boiled and served in cinnamon-sugar syrup. A classic dessert in Afrikaans cuisine.
Americas
- Empanada (Latin America)
Folded pastry pockets filled with meats, vegetables, or cheese. Can be baked or deep-fried. Regional variations are vast—from Argentina to Mexico. - Matzo Ball (Ashkenazi Jewish / USA)
Dumplings made from matzo meal and eggs, cooked in chicken soup. Comfort food traditionally served during Passover.
Oceania
- Dim Sim (Australia)
Australian take on Chinese dumplings. Usually deep-fried or steamed, filled with beef or pork and cabbage. Popular in takeaway shops. - Faikakai Topai (Tonga & Pacific Islands)
Sweet dumplings made from flour dough and soaked in thick coconut caramel sauce. Served as a festive dessert.
So…every region adapts the dumpling concept to suit local ingredients, climate, and taste 🙂
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