How dumplings are eaten in 21 different countries around the world

Dumplings are a comfort food found in cuisines around the world.

Some are sweet and some are savory, but they all strive to achieve that perfect dough-to-filling ratio.

From Chinese potstickers to Argentinian empanadas, chances are, no matter what country you’re in, you’ll be able to find a local version of the dumpling.

Poland: pierogi


Like other Polish food, pierogis make for a hearty meal. The dumplings can be filled with pretty much anything, like mashed potatoes, cheese, fried onions, mushrooms, meat, sauerkraut, or spinach.

Spain: empanada


Empanada is Spanish for “wrapped in bread,” a fitting name for this fried Argentinian dumpling. Bite through the flakey crust and you’ll commonly find a filling of ground beef, hard boiled eggs, olives, onions, paprika, and cumin. But they also come in plenty of other varieties.

China: potsticker


A well-known dumpling, the Chinese potsticker is pan-fried on one side and steamed in water or broth on the other side. The filling is commonly made from pork, shrimp, and cabbage.

Japan: gyoza


These pan fried dumplings, known as gyoza, are the Japanese version of potstickers. They’re stuffed with pork, cabbage, onion, and carrots, all of which are wrapped in a thin browned dough.

America: apple dumplings


An Amish dessert staple across America, apple dumplings are made from cored and peeled apple slices that are baked in dough with cinnamon and sugar. Topping these dumplings off with some vanilla ice cream is a must.

Sweden: pitepalt


Originating in a Swedish town called Piteå, pitepalt are eaten with lingonberry jam or butter. The dumplings are made from potatoes and barley or wheat flour and stuffed with meat.

Israel: kreplach


Known as “Jewish ravioli,” kreplach are commonly eaten in soup and filled with beef or potatoes.

Korea: mandu


Kimchi — a side dish made of fermented seasoned cabbage — is a Korean favorite. So much so, that mandu — Korean dumplings — are filled with it. Mandu are one of the only Asian dumplings that have a circular shape.

Slovakia: byndzové halušky


Bryndzové halušky is a heavy and creamy Slovakian dish featuring small potato dumplings in bryndza (Slovakian sheep cheese) and topped with pork fat or bacon.


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