From Tortellini to Gyoza: Delicious Dumplings Around the World

Xiao Long Bao, or soup dumplings, have their roots in Shanghai. These dumplings are carefully pleated and sealed at the top to hold in their juicy pork filling and flavorful broth. The trick to putting the soup in soup dumplings is simple and effective: semi-solid gelatinous cubes that then liquefy inside the dumplings during the cooking process. The soup-centered name may bring boiling to mind, but these dumplings are steamed.

Many may lump tortellini in with the pastas, but these folded parcels of cheesy goodness share undeniable characteristics that qualify them for the title dumpling. From the Emilia-Romagna region of Italy, tortellini are small and ring-shaped dumplings that can be filled with meat, cheese, and veggies like spinach and mushroom and then boiled al dente. You'll be hard-pressed to find bad tortellini in Italy, but for a top-tier experience, visit Modena or Bologna, the two cities duking it out for the right to claim that they are the birthplace of tortellini.

Polish pierogis are large dumplings traditionally filled with potatoes, cheese, and occasionally ground meat. They are boiled until they float to the top of the pot and then pan-fried to give them their signature crispy texture. Pierogi ruskie are the most popular version and the one that the casual pierogi-enjoyer will likely encounter, filled with the classic potatoes, cheese, and onion. You'll often find them at holiday buffets and festivals, but you won't need to go far to get one on a typical day. Gościniec Polskie Pierogi is highly rated by travelers as a top spot in Warsaw to grab a bite.

While gyoza is a popular dish in Japan, it has its roots in China, where these dumplings are called jiaozi. Not until the mid-twentieth century did this dish become popular in the Japanese culinary scene. Gyoza are half-moon-shaped dumplings made from a simple wheat flour dough filled with minced meat and cabbage. The bundles are then "steam-fried" or lightly seared and finished by steaming. Chef Hitoshi Umamichi of popular spot Gyozanomise Okei in Tokyo takes three days to craft the perfect gyoza, earning him a loyal following and a spot in the Michelin guide.

Momos are steamed dumplings popular in Tibetan and Nepali cuisine. The traditional version is stuffed with ground meat, potatoes, and leeks, but modern iterations can have every filling under the sun. Momos' distinguishing feature is the holes left open at the top. These serve two purposes: allowing the filling to cook evenly and allowing diners to add the sauce or flavoring of their choice directly into the dumpling.

Manti are Turkish dumplings that are similar to Italian tortellini. Both are smaller than other dumplings and are meant to be eaten by the bowl full. However, manti are cinched at the top to create a pyramid shape rather than the tortellini's classic folds. These tiny dumplings typically come in a creamy garlic yogurt sauce and are filled with ground meat and onions. They originated in the province of Kayseri and are sometimes referred to as Kayseri Mantisi. Istanbul has no shortage of manti restaurants, like Bodrum Manti & Cafe, known for its oversized signature manti.

If you're looking for a delicious union between fried chicken and dumplings, you can't beat Brazilian coxinhas. These croquettes are filled with a cheesy shredded chicken mixture. After they've been wrapped, the dumplings are further battered and fried to give them their crunchy bite. The unique elongated shape of these dumplings is meant to resemble a chicken leg. Coxinhas hail from the São Paulo region of Brazil and are usually served with a creamy dipping sauce.

Dumplings don't have to be savory. These dessert dumplings from Austria are a sweet treat typically served in cafes. Also called Germknödel, these buns are filled with plum or apricot jam and served dripping with vanilla sauce and dusted with poppy seeds. Cafe Demel is a hot spot in Vienna for all types of Austrian desserts, including sweet dumplings. In business since the 18th century, this cafe's specialty confections earned them special favor from the Austrian royal court.

Samosas are one of the largest dumplings on the list. They are usually a triangular handheld snack or starter packed with spiced potatoes or peas. The flavor profile consists of spices like coriander, onion, cumin, garam masala, and turmeric. These crispy delicacies date back to the 11th century, when their Middle Eastern dumpling ancestors, the sambosa, were first mentioned in writing. Although they may have their origins in the Middle East, there's no doubt that samosas are now a staple of Indian cuisine.

Madombi are dumplings from Botswana with a unique attribute—they don't have a filling. Instead, these buns are steamed in a shallow amount of water and served alongside stew. Madombi can also be cooked directly in the stew by adding the raw dough on top and letting the heat and moisture from the bubbling broth steam the dumplings instead. The result is a hearty, fluffy dumpling that perfectly complements a hot meal.