Dumplings recipes from around the world

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.

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. They’re typically filled with spiced meat or vegetables, and served in big steam baskets for sharing. Momos take centre stage at Indo-Chinese restaurant Fatt Pundit (fattpundit.co.uk) and head chef Huzefa Sajawal’s take stays true to their roots. “Momos were historically eaten by farmers trekking the Himalayan region,” he explains. “They’re made using a simple dough of flour and water, rolled into small discs and filled with meat (buffalo, chicken, lamb) or vegetables (cabbage, carrots, potatoes). Once filled, they are then folded into different shapes with pleats, and either steamed or fried.” The spicing is what sets Fatt Pundit’s dumplings apart, as Huzefa elaborates: “Instead of using a typical spice mixture for all our momos, we have different mixtures to match our fillings.”

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.