Food family · 5 dishes · 4 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.

2 China

1 Poland

1 Nepal

1 Japan

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).

Dumpling Explore →
Xiaolongbao

Delicate steamed soup dumplings from the Jiangnan region, filled with pork and savory aspic that melts into broth inside the wrapper.

Dumpling Explore →

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.

Dumpling Explore →

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.

Dumpling Explore →

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.

Dumpling Explore →

Continue exploring

The dumpling family.

Jiaozi

Xiaolongbao

Pierogi

Momo

Gyoza

Other food families

The dumpling
family.