Around the world in 10 dumplings: must-try varieties from steamed buns to pierogi

Dumplings are one of the most versatile foods in global cuisine, appearing in countless forms from Asia to Eastern Europe. Defined broadly as dough wrapped around a filling or shaped into a bite-sized parcel, dumplings can be steamed, boiled, fried or baked, and they reflect the ingredients and culinary traditions of their regions. For travellers and home cooks alike, exploring dumplings offers a window into local tastes, textures and techniques. From delicate steamed buns in China to hearty pierogi in Poland, dumplings are a testament to how simple dough can be transformed into dishes of surprising complexity and flavour. Whether you are seeking a street-food snack or a comforting meal, dumplings provide both familiarity and discovery, making them essential for any culinary journey.

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Xiaolongbao – China

Xiaolongbao are delicate parcels that release hot, savoury broth the moment you bite in (Photo: Jungjin Moon/Unsplash)

Xiaolongbao, also known as soup dumplings, are a speciality of Shanghai and the Jiangnan region. They are small, delicate parcels of dough that encase seasoned pork along with a rich, gelatinised broth. The broth is created by mixing aspic into the filling, which melts during steaming, producing the signature soupy interior. Each dumpling is carefully pleated at the top, requiring skill and precision to maintain the thin dough without breaking. Traditionally, xiaolongbao are served in bamboo steamers lined with cabbage or parchment paper to prevent sticking.

Eating xiaolongbao is a precise process: diners often lift the dumpling with chopsticks, place it on a spoon, and bite a small hole to sip the hot broth before consuming the rest. The combination of tender dough, savoury pork and rich broth makes xiaolongbao a showcase of Chinese dumpling craftsmanship. Beyond Shanghai, regional variations exist, including crab-filled xiaolongbao and versions infused with local herbs, reflecting how dumplings adapt to local ingredients and tastes.

Gyoza – Japan

Gyoza are pan-fried until crisp underneath, steamed on top and made for dipping (Photo: Mikey Frost/Unsplash)

Gyoza were introduced to Japan in the early 20th century, inspired by Chinese jiaozi. Japanese gyoza are smaller, thinner and more uniform than their Chinese counterparts. They are most commonly pan-fried on one side to create a crisp golden base while the top remains soft and slightly chewy. The filling typically consists of ground pork, finely chopped cabbage, garlic, ginger and scallions, offering a balanced combination of savoury and aromatic notes. Gyoza are usually served with a dipping sauce of soy sauce, rice vinegar and chilli oil.

While gyoza are commonly found in ramen shops and izakayas, they are also a popular home-cooked dish. Homemade gyoza allow for variation in fillings, from shrimp and crab to vegetarian mixtures with tofu and mushrooms. Seasonal ingredients, such as bamboo shoots in spring or pumpkin in autumn, are sometimes incorporated. Gyoza exemplify how dumplings can adapt to local tastes while maintaining a recognisable structure, making them a staple in Japanese dining.

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Momo – Nepal and Tibet

Momo are soft, pleated dumplings served with fiery sauces and eaten everywhere, any time (Photo: AI-generated)

Momo are a popular dumpling across Nepal and Tibet, eaten as street food, festival fare, and home-cooked comfort food. Typically filled with ground meat such as chicken, buffalo, or pork, or with vegetables like cabbage and mushrooms, momos are lightly seasoned with garlic, ginger and onion. They are usually steamed, although pan-fried or deep-fried versions exist. Momos are accompanied by spicy, tangy tomato-based sauces known as achar, which enhance the natural flavours of the filling.

Momos are deeply embedded in local food culture, with variations reflecting regional preferences and religious practices. In Buddhist regions of Tibet, vegetarian momos are more common, whereas meat-filled varieties dominate in Nepal. Their preparation involves careful folding techniques to ensure even cooking and a uniform shape. Momos have also gained international popularity, appearing in restaurants across South Asia and Western cities, demonstrating the global reach of dumplings and their ability to reflect both cultural specificity and widespread appeal.

Pierogi – Poland

Pierogi are boiled, buttered and filled with comfort, from potatoes and cheese to fruit (Photo: Jakub Żerdzicki/Unsplash)

Pierogi are central to Polish cuisine and are traditionally eaten during holidays and family gatherings. These dumplings are made from unleavened dough and boiled before being often pan-fried to achieve a slightly crisp exterior. Popular fillings include mashed potatoes and cheese, sauerkraut with mushrooms, ground meat and seasonal fruits such as blueberries or plums. Pierogi are commonly served with melted butter, fried onions or sour cream, which complement their rich, hearty interior.

The history of pierogi is long and regional, with each Polish province developing its own variations in filling and cooking method. Sweet pierogi, often eaten as desserts, contrast with the savoury options, illustrating the versatility of dumplings in both daily meals and festive traditions. Beyond Poland, pierogi have become a fixture in Central and Eastern European diasporas, showing how dumplings serve as a culinary link to cultural heritage while adapting to local ingredients abroad.

Mandu – Korea

Mandu move easily from soup bowls to frying pans, adapting to every meal (Photo: AI-generated)

Mandu are Korean dumplings that appear in multiple forms: steamed, boiled, pan-fried or deep-fried. Common fillings include ground pork, beef, tofu, kimchi and finely chopped vegetables. Mandu are eaten on their own, in soups like mandu-guk, or alongside rice and banchan, integrating seamlessly into Korean meals. Their dough is thin and elastic, requiring care during folding to prevent splitting, and traditional shapes vary from crescent-shaped to round pouches.

Mandu have historical roots tracing back to the Goryeo Dynasty, with variations evolving through regional and seasonal influences. For instance, summer mandu often include mung bean sprouts and light fillings, whereas winter mandu are heavier, designed for warmth and sustenance. Mandu also appear in street food culture, sold from small stalls and markets across Korea. Their flexibility in preparation and presentation exemplifies how dumplings can adapt to context while remaining a consistent culinary favourite.

Empanadas – Latin America

Empanadas are handheld parcels packed with regional fillings and baked or fried to order (Photo: Lucas Oriogun/Unsplash)

Empanadas are a Latin American form of filled pastry that function similarly to dumplings. Dough is wrapped around fillings such as seasoned beef, chicken, cheese or vegetables, then baked or fried. Each country and even region has its signature version: Argentina favours baked empanadas with olives and boiled eggs, while Chile often includes raisins and onions in its fillings. Empanadas are commonly eaten as snacks, street food or part of a meal, demonstrating the versatility of the dumpling concept.

Their origins trace to Spanish and Portuguese influences, though empanadas have evolved to suit local tastes and ingredients across Latin America. In some areas, empanadas are prepared for special occasions, with elaborate fillings and decorative dough patterns. They are portable and can be eaten by hand, making them both practical and culturally significant. Empanadas highlight how the dumpling idea can traverse continents and adapt to local culinary traditions without losing its essential identity.

Khinkali – Georgia

Khinkali are soup-filled dumplings designed to be lifted, bitten and carefully sipped (Photo: Ksenia Berzoj/Unsplash)

Khinkali are Georgian dumplings characterised by their twisted top knot, which seals a spiced meat and broth filling. Typically boiled, khinkali are eaten by holding the knot, biting into the dumpling and sipping the broth before consuming the rest. The filling commonly consists of minced beef or pork mixed with onions, herbs and pepper, sometimes enriched with lamb. Khinkali demonstrate the Georgian approach to seasoning and flavour layering, balancing the richness of meat with aromatic herbs.

Khinkali are central to Georgian feasts and everyday meals alike. In some regions, local variations feature different meats, while vegetarian versions with cheese or mushrooms exist. Their preparation requires precise folding techniques to trap the broth effectively, illustrating the craftsmanship involved in dumpling-making. Beyond taste, khinkali are a social food, often served in large quantities at gatherings, highlighting how dumplings can foster communal dining experiences.

Samosa – India

Samosa are crisp triangular dumplings loaded with spiced fillings and street-side appeal (Photo: Rashpal Singh/Unsplash)

Samosas are triangular, deep-fried dumplings widely consumed across India, Pakistan and neighbouring countries. They are typically filled with spiced potatoes, peas, lentils or minced meat, and sometimes incorporate nuts or dried fruits. The pastry is thin and crisp, achieved by frying, which provides a satisfying contrast to the soft and heavily seasoned filling. Samosas are commonly served with chutneys, such as tamarind or mint, enhancing the complexity of their flavours.

Historically, samosas trace back to Central Asian influences, but they have been adapted across the Indian subcontinent. Regional variations abound: northern India favours smaller, spiced samosas, while southern versions are often larger with distinct fillings. Samosas are both street food staples and festive snacks, consumed at tea time or special occasions, demonstrating how fried dumplings can occupy a versatile space in a cuisine dominated by fresh and cooked vegetables.

Pelmeni – Russia

Pelmeni are small, sturdy dumplings built for cold climates and served with sour cream (Photo: David Foodphototasty/Unsplash)

Pelmeni are small Russian dumplings, usually filled with ground pork, beef or a mix of meats, seasoned simply with salt and pepper. They are typically boiled and served with sour cream, butter or in broths. Their compact size and dense filling made them ideal for freezing and long-term storage in Siberia, providing a practical solution for harsh winters. Pelmeni can also be lightly pan-fried after boiling, creating a crisp exterior while retaining the juicy filling.

Pelmeni are often eaten in family settings, with recipes passed down through generations, and they have become emblematic of Russian home cooking. Some regions develop unique fillings, incorporating mushrooms or fish, showing adaptability to local ingredients. The dumplings’ enduring popularity is a result of their balance between simplicity, flavour and practicality, demonstrating that dumplings can be both everyday sustenance and culturally significant cuisine.

Buuz – Mongolia

Buuz are steamed, meat-filled dumplings shaped for celebration and communal meals (Photo: Tuguldur Baatar/Unsplash)

Buuz are Mongolian steamed dumplings, traditionally filled with mutton or beef, sometimes mixed with onion and garlic. They are typically prepared in pleated pouches that allow steam to circulate, and the filling is generously seasoned with salt and pepper. Buuz are a traditional dish for Tsagaan Sar, the Lunar New Year and they are also consumed year-round in Mongolian households.

The cultural significance of buuz lies in both its preparation and consumption. Families often gather to make large batches, sharing the labour-intensive folding process and enjoying them freshly steamed. Unlike other dumplings eaten individually, buuz are typically served in multiple portions, reinforcing communal dining practices. Their structure, seasoning and ceremonial association highlight how dumplings can carry both culinary and cultural weight, representing more than just a meal.

Dumplings may be simple in concept, but they offer infinite variations shaped by climate, ingredients and culinary heritage. Each of these examples demonstrates how a modest parcel of dough can be transformed into a dish of cultural significance. Exploring dumplings worldwide provides not only diverse flavours and textures but also insight into the communities that cherish them, confirming that this global dish continues to evolve while remaining universally beloved.

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