North Caucasus, Russia
Avar khinkal
Авар хинкал
Thick flattened dough dumplings from Dagestan's Avar community, boiled alongside mutton and served in the rich broth with soured cream and garlic.
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Mongolia
Buuz
Бууз
Steamed dumplings of minced mutton or beef with onion, garlic and plenty of fat, pleated shut so the juices pool inside. Buuz are especially associated with Tsagaan Sar, whose date follows the lunar calendar.
Georgia
Khinkali
Хинкали
Large pleated dumplings of spiced minced meat and broth, twisted into a thick doughy knot, boiled and eaten by hand with black pepper.
North Caucasus, Russia
Kurze
Курзе
Dagestani dumplings shaped like fat half-moons pinched along a braided edge; fillings run from mutton to cheese to egg-and-onion.
Latvia
Pelmeni
Пельмени
Pelmeni are Siberian dumplings with thin dough wrappers around pork, beef, or lamb, boiled and served with butter or sour cream.
Russian Far East, Russia
Pyanse
Пянсе
Steamed stuffed bun of the Koryo-saram Koreans of Sakhalin and Primorye: cabbage, meat and rice dough steamed pale and juicy.
Urals, Russia
Ural Pelmeni
Уральские пельмени
Ural pelmeni are small, thin-doughed dumplings filled with minced meat; regional versions may include game and are boiled and served with butter, sour cream, or broth.
Russia
Varenyky
Вареники
Varenyky are Ukrainian dumplings with thin dough filled with potatoes, cheese, cabbage, or fruit, served with smetana.