Although the myriad cultures in the world all have their differences that make them unique, there are some things that we all have in common. We all want peace and prosperity, happy and healthy lives and to be able to exert some level of agency over our own situations. And, of course, we all like food wrapped in some sort of dough. Like sandwiches, dumplings are nearly ubiquitous across cultures, with many world cuisines boasting popular dishes consisting of meat and/or vegetables packed into packets of dough and boiled, steamed or fried. Without further ado, let’s take a closer look at this very non-comprehensive list of some of the world’s best dumplings.
1. Manti
Manti is associated with Turkish cuisine particularly but Central Asian cuisine more generally, although it can also be found in the Balkans, Muslim parts of China and beyond. Its origins are still widely contested, but its deliciousness is not. These tiny dumplings are filled with ground meat and spices, then topped with garlicky yogurt and spiced olive oil. It’s both tangy and rich, with pockets of succulent meat that make every bite feel borderline addictive. The best part? Manti tend to be small, so you can eat a lot of them.
2. Xiaolongbao
Xiaolongbao, or Chinese soup dumplings, may just represent the pinnacle of culinary sophistication in the form of a dumpling. Like any dumpling, they’re filled with meat and veggies, but unlike other dumplings, they also contain broth, which is prepared with a gelatin base that becomes liquefied when the dumplings are steamed. There is a learning curve for eating xiaolongbao, but it’s well worth the time spent practicing your slurping game.
3. Momos
Momos are often associated with Nepali cuisine, but they’re also associated with Tibetan, Bhutanese and Indian cultures as well. These meat-filled dumplings are sometimes larger than other types of dumplings, and they’re often served with a spicy dipping sauce that only adds to their deliciousness. Fried or steamed, these dense dumplings aren’t to be missed.
4. Empanadas
It’s largely believed that empanadas originated in Portugal and Galicia, Spain, although they’re now largely associated with South American cultures, and some even claim that they’re indigenous to South America. These days, though, they may be most well-known in Argentine cuisine. These savory dumplings feature a pie-like dough that houses steaming spiced meat and vegetables, and the crunch when you bite into them is irresistible.
5. Madombi
Ravioli is thought to have been born in Northern Italy, where it was first prepared as a dish for the wealthy but soon trickled down to farmworkers. They’re generally filled with cheese, meat or vegetables and then boiled and smothered with sauce. Widely popular in the U.S., it’s easy to snag a package of prepared ravioli at a grocery store, although they taste even better when you prepare them from scratch.
6. Samosas
You may know of samosas as an iconic South Asian dumpling, but in reality, the dumpling has its origins in Iran, where it was packed by travelers embarking on long journeys. They’re formed into a unique triangle shape, and they’re often filled with spiced potatoes, although they can also contain other veggies along with meat. Often served with chutney, they’re a flavorful dumpling that can be enjoyed both as a snack and as a meal.
7. Pierogies
Pierogies call Central and Eastern Europe their home, although some believe that they originated in Asia and made their way to Europe sometime during the Middle Ages. Today, though, they are most heavily associated with Poland, although they can also be found in Ukraine, Slovakia and elsewhere. Commonly stuffed with potatoes, onion and cheese, these carb bombs are boiled and sometimes garnished with skwarki, or little pieces of fried pork fat.
8. Gyoza
Gyoza is an iconic type of Japanese dumpling, although it originally comes from China. The thin, delicate dough houses a range of ingredients—generally vegetables and meat—and can be boiled, steamed or pan-fried. These dumplings are folded in a way that yields a unique texture, and they’re commonly served with a savory dipping sauce.
9. Bánh bột lọc
Bánh bột lọc are a type of dumpling found in Vietnam, and unlike most of the other dumplings on this list, they are almost completely clear because they’re made with tapioca. They have a chewy texture and are usually filled with pork belly and shrimp. Often topped with fried shallots, they’re generally dipped in a sweet and salty fish sauce.
10. Coxinhas
These teardrop-shaped dumplings hail from Brazil, and they can be filled with a variety of ingredients, ranging from cheese to shredded chicken to octopus. They’re battered and fried for a texture that’s crispy on the outside but soft and pillowy inside.
Samantha Maxwell is a food writer and editor based in Boston. Follow her on Twitter at @samseating.