15 Types of Dumplings From Around the World You Must Try

In the vast and varied world of pasta, there’s one universal truth that food enthusiasts can agree on: the only thing better than a heaping bowl of pasta is a bowl brimming with dumplings. Yes, that's right—pasta that comes with a surprise inside! From the rolling hills of Italy to the bustling streets of Tokyo and the cozy kitchens of Eastern Europe, dumplings transcend borders, offering a delightful peek into the culinary traditions of various cultures. Each type, with its unique fillings and shapes, tells a story of flavors, festivities, and familial gatherings. So, let's embark on a carb-loaded journey to explore the marvelous world of stuffed pastas, ensuring your next pasta bowl is anything but ordinary.

1. Italy's Ravioli

Starting with Italy's beloved ravioli, these small pockets of pasta are typically square or circular, filled with ricotta, meats, spinach, or a combination thereof. Ravioli showcases the simplicity and depth of Italian cooking, making it a favorite in both homes and restaurants across the globe.

2. Italy's Tortellini

Another Italian gem, tortellini, are ring-shaped pastas that are traditionally stuffed with a mix of meat (pork loin, prosciutto), Parmigiano Reggiano cheese, egg, and nutmeg. Served in broth or with a sauce, they are a testament to the richness of Italian cuisine.

3. Italy's Cannelloni

Cannelloni involves cylindrical pasta shells filled with a hearty stuffing—often a mixture of ricotta and spinach—then baked to perfection with a topping of marinara and béchamel sauce. This dish is a comforting staple that warms the heart.

4. Poland's Pierogi

Venturing into Eastern Europe, pierogi are dumplings made from unleavened dough, crimped to enclose a savory or sweet filling. From potato and cheese to ground meat or fruits for dessert versions, pierogi are a versatile and beloved dish in Polish cuisine.

5. Japan's Gyoza

Gyoza, the Japanese adaptation of the Chinese dumpling, is a testament to the beauty of culinary fusion. These half-moon-shaped dumplings are filled with ground meat and vegetables, offering a crispy bottom and a tender top after being pan-fried, steamed, or boiled.

6. India's Samosa

Though not traditionally considered pasta, the Indian samosa shares the spirit of stuffed delights. This fried or baked pastry with a savory filling, such as spiced potatoes, peas, onions, and sometimes meat, captures the essence of Indian spices and flavors.

7. Turkey's Manti

Manti, small dumplings popular in Turkish and Central Asian cuisines, are typically filled with a spiced mixture of ground lamb or beef, served with yogurt and a drizzle of melted butter. These tiny bites are packed with flavor, showcasing the intricacies of Middle Eastern spices.

8. Latin America's Empanadas

Rounding out our list, empanadas are pastry shells filled with a variety of ingredients, ranging from meats and cheeses to fruits, making them a staple in many Latin American countries. The versatility and heartiness of empanadas have made them a beloved snack and meal component.

9. China's Wanton and Jiaozi

China, a nation that has made ravioli a true symbol. There are two varieties of ravioli. Wonton are the most common and in turn have dozens of regional variations and can be either steamed or fried, stuffed with pork, shrimp or vegetables, in noodle soups, with chicken broth, or alone to dip in various sauces. Jiaozi, on the other hand, are more definable even though they also have different regional variations: they are usually made of thinner dough, the edges are sealed only by hand and the most common ones contain minced beef and vegetables; they are generally steamed.

10. Korea's Mandu

Korean ravioli are the least known by Westerners, but in reality they are the ones to which we owe the most: Korean mandu or mantu, in fact, were the very first to arrive in Italy via the Silk Road. Not only that, they are also the ones that spread the most along the entire route, so much so that today you can find local versions of mantu in Kazakhstan, Armenia, Afghanistan, Saudi Arabia and Turkey. Korean mantu are a sort of dumpling filled with various fillings, including pork, beef, noodles or kimchi, which are often fried to create a crispy surface.

11. Russia's Pelmeni

The Russian version of ravioli is pelmeni, a stuffed pasta typical of Russian cuisine but also widespread in Ukraine and in the countries of Central and Eastern Europe. These are small egg pasta cases filled with minced meat and which can be seasoned with melted butter, sour cream or mustard and vinegar, as is traditional in Siberia. Their preparation is a true art, in fact it is an ancient recipe that specifies very precisely how they must be prepared: thin pastry made with flour, water, eggs and salt and a filling that must be almost half beef, about thirty percent lamb and the rest pork.

12. Ukraine's Varenyki

A traditional dish from Ukraine, but popular throughout Eastern Europe, varenyki are ravioli shaped like triangles or crescents made from egg dough, filled with meat, potatoes and soft cheese. They are very similar to pierogi, but while the latter are cooked in a pan with a drizzle of oil, varenyki are cooked in water. The traditional topping is a sour cream sauce, but there is also a version garnished with red fruits and fried onions.

13. South Tyrol's Schultzkrapfen

Typical of the Austrian Tyrol tradition, schlutzkrapfen are tasty and refined ravioli that have become a must in the gastronomy of South Tyrol and in particular of the Pusteria Valley. The mezzelune are prepared with a mix of wheat and rye flours, filled with a filling of onion, spinach, milk and nutmeg and, once boiled, are seasoned with melted butter and chopped chives.

14. Germany's Maultaschen

The typical German ravioli are called maultaschen and are a very old recipe that dates back to Swabia, so much so that it has been recognized since 2009 as an Igp (Protected Geographical Indication) preparation. In this case, the stuffed pasta is made up of large ravioli, prepared with a thin sheet of soft wheat flour, an egg and water, stuffed with minced meat, spinach, breadcrumbs and ricotta. According to tradition, they are seasoned with butter and onions or boiled in vegetable broth.

15. Georgia's Khinkali

A signature dish of Georgia, khinkali are large, hand-rolled dumplings, usually filled with minced meat (beef, pork, or mixed), onion, garlic, coriander, black pepper, and other spices. The defining feature of khinkali is the presence of a broth inside the dumpling itself, which forms during cooking. Khinkali are traditionally eaten with your hands, holding them by the "tail." You bite a small hole in the top and suck out the broth, after which you eat the rest of the dumpling.