Dumplings

🇵🇬Papua New Guinea

Nangu

Gelatinous sago dumpling from the Sepik region — sago flour mixed with boiling hot water to form a jelly-like starch, eaten as the basic carbohydrate with smoked fish or freshwater prawns.

🇦🇹Austria

Napkin Dumplings

Serviettenknödel

Large bread dumplings steamed in a cloth napkin, then sliced, served with roasts and gravies, light texture with good bread flavor, traditional.

🇯🇵Japan

Nikuman

肉まん

Nikuman, the steamed pork bun sold hot from convenience-store counters all winter, is a named Japanese item with a fixed seasonal presence.

🇲🇺Mauritius

Niouk Yen

Sino-Mauritian dumplings of grated chayote squeezed dry and bound with minced pork and cornflour, steamed until translucent.

🇸🇪Sweden

Northern Potato Dumplings

Palt

Traditional northern Swedish meat-filled potato dumplings made from raw potatoes, a hearty regional specialty.

🇰🇭Cambodia

Num Ansom

នំអន្សម

Glutinous rice cake with pork, mung beans, and coconut, wrapped in banana leaves and boiled, the savoury cousin of ansom chek.

🇰🇭Cambodia

Num Kom

នំគម

Steamed rice flour dumplings filled with palm sugar, grated coconut, and sesame, shaped into pyramids and wrapped in banana leaves.

🇰🇭Cambodia

Num Kroch

នំក្រូច

Rice flour dumplings shaped like small oranges, filled with palm sugar and sesame, cooked in a mould and coated with coconut.

🇰🇭Cambodia

Num Plae Ai

នំផ្លែអាយ

Small chewy rice flour balls filled with palm sugar, served in warm sweetened coconut milk.

🇸🇰Central Slovakia, Slovakia

Orava Potato Balls

Zemiakové gule

Fist-sized dumplings of raw and cooked potato stuffed with smoked meat, boiled and served under melted butter, cabbage or bryndza.

🇰🇬Kyrgyzstan

Oromo

Оромо

A sheet of thin dough spread with minced meat, potato and onion, rolled into a long coil and steamed in a stacked manty pot, then cut into rounds.

🇨🇿Czech Republic

Ovocné knedlíky

A Czech sweet fruit dumpling with plums, strawberries, or apricots, served with butter, sugar, and cottage cheese, a summer and daily classic.

🇱🇨Saint Lucia

Paime

Sweet snack made for Creole day celebrations; a traditional Saint Lucian sweet; similar to a sweet dumpling or cake; made with cornmeal, coconut, pumpkin, and spices; wrapped in banana leaves and boiled; a festive treat for Creole month in October; the paime of Saint Lucia; a sweet, spiced, boiled cake; a Jounen Kwéyòl specialty.

🇵🇱Greater Poland, Poland

Pampuchy

Polish steamed yeast dumplings, soft and fluffy, served with meat sauce, mushrooms, or sweet toppings. A rustic, comforting side or main dish, a Greater Poland specialty.

🇨🇳Shanghai, China

Pan-Fried Pork Buns

生煎包

Thick-skinned yeasted buns filled with pork and jellied stock, fried base-down in a flat pan with a splash of water, sesame and spring onion on top.

🇩🇴Dominican Republic

Pasteles en Hoja

Dominican leaf-wrapped dumplings made with green-plantain or yuca masa and fillings such as seasoned chicken; holiday batches may use other meats.

🇹🇹Trinidad and Tobago

Pastelle

Seasoned minced beef with raisins, olives and capers wrapped in a cornmeal dough and steamed in a banana leaf.

🇱🇻Latvia

Pelmeni

Пельмени

Pelmeni are Siberian dumplings with thin dough wrappers around pork, beef, or lamb, boiled and served with butter or sour cream.

🇬🇷Peloponnese, Greece

Petoules

Πετούλια

Soft egg-and-flour dumplings of the Mani, boiled and finished in butter or tomato sauce, a shepherd's dish from Taygetos villages.

🇨🇦Canadian Prairies, Canada

Pierogi

Poland's national dish: half-moon dumplings of thin unleavened dough, filled, sealed by pinching, boiled, then often pan-fried in butter with onions. The universal Polish comfort food.

🇵🇱Poland

Pierogi Lwowskie

Pierogi from the former eastern territories (Kresy), filled with meat, potatoes, and cheese, seasoned with garlic and pepper. A hearty, savory variant.

🇵🇱Poland

Pierogi Ruskie

The most popular pierogi: filled with a mixture of mashed potatoes, quark (twaróg), and onions, seasoned with salt and pepper. A staple of Polish home cooking and milk bars.

🇵🇱Lesser Poland, Poland

Pierogi z Bryndzą

A highland (Podhale) pierogi filled with bryndza (sheep's milk cheese) and potatoes, served with bacon bits and sour cream. A Tatra mountain specialty.

🇵🇱Poland

Pierogi z Jagodami

Sweet pierogi filled with wild blueberries (jagody), sprinkled with sugar and sour cream. A summer dessert dumpling, a childhood favorite.

🇵🇱Poland

Pierogi z Kapustą i Grzybami

Pierogi filled with sauerkraut and forest mushrooms, a Christmas Eve (Wigilia) staple. Savory, tangy, and earthy, served with melted butter.

🇵🇱Poland

Pierogi z Mięsem

Pierogi filled with seasoned ground meat (pork, beef, or poultry), onions, and spices, boiled and pan-fried. A hearty, savory variant, a Sunday dinner staple.

🇫🇷Lyon, France

Pike Quenelle

Quenelle de brochet

Elongated pike dumpling served with Nantua crayfish sauce, a Lyon specialty.

🇸🇪Sweden

Piteå Dumplings

Pitepalt

Potato dumpling specialty from Piteå made with raw potatoes, wheat and barley flour, pork filling.

🇺🇸United States

Pittsburgh Pierogies

Pittsburgh's dumplings of potato-cheese filling, boiled then pan-fried with onions.

🇨🇭Switzerland

Pizokel

Small buckwheat dumplings scraped into boiling water, then fried with cabbage, bacon and mountain cheese.

🇦🇹Austria

Plum Dumplings

Zwetschgenknödel

Whole plums wrapped in tender Austrian dough, boiled and rolled in buttered breadcrumbs; the same dumpling tradition is known in Hungary, Serbia, and Liechtenstein.

🇨🇳China

Png Kueh

饭粿

Pink peach-shaped rice cake stamped from a wooden mould, its glutinous rice filling seasoned with dried shrimp, mushroom and peanut, then pan-fried.

🇭🇰Guangdong, Hong Kong

Pork and Shrimp Siu Mai

烧卖

Open-topped dumplings of chopped pork and prawn in a thin yellow wheat wrapper, steamed and often crowned with roe or a dot of carrot.

🇦🇹Austria

Potato Dumplings

Kartoffelknödel

Potato dumplings often stuffed with croutons, ham, or sauerkraut, smooth texture that holds shape, a classic Austrian side dish, versatile.

🇸🇪Småland, Sweden

Potato Dumplings

Kroppkaka

Boiled potato dumplings from southeastern Sweden filled with pork and onions, served with butter.

🇨🇳China

Potstickers

锅贴

Dumplings fried flat-side down in a covered pan with a slurry of water and flour, which sets into a lace crust joining them together.