Sides

Dumplings & Knödel

Dumplings are a part of many different cultures and cuisines around the world. They can be steamed, boiled, fried or baked. But It’s the filling that really makes a dumpling – and these can be both sweet or savory, and served as a starter, main, or dessert. However, like any rule, there are exceptions. So as you can see, dumplings are extremely versatile. Dumplings are thought to originate in China, having been invented by Zhang Zhongjing, a medicine practitioner during the Han Dynasty, which lasted from 206 BC to 220 AD. Since then, the dumpling has crossed borders of land and sea, with the very first dumpling recipe appearing in a Roman cookbook.

Just as Zhongjing did, we start our dumpling journey in China. There are many <a href="https://www.kitchenstories.com/en/stories/now-s-the-time-to-throw-a-dumpling-party-here-s-how">types of dumplings</a> across different Chinese cuisines, so we’ll just mention the two main types: jiaozi and bāozi. <a href="https://www.kitchenstories.com/en/recipes/chinese-jiaozi-pork-and-cabbage-dumplings">Jiaozi</a> refers to dumplings in Chinese, which can be boiled, steamed, or pan-fried. Traditionally in a <a href="https://www.kitchenstories.com/en/stories/how-to-fold-chinese-dumplings">crescent moon shape</a> and mostly savory and filled with minced meat and vegetables. <a href="https://www.kitchenstories.com/en/recipes/crispy-skirt-potstickers">Potstickers</a>, cleverly referring to the dumpling getting stuck in the wok, are a popular variation of fried dumplings on takeout menus. Wontons, more common in the southern regions, are similar to Jiaozi but often have thinner wrappers and are served in soup, or deep fried. Bāozi (sometimes also translated as <a href="https://www.kitchenstories.com/en/recipes/bok-choy-bao-buns">bao buns</a>), on the other hand, are yeast-leavened buns that are steamed and contain different fillings depending on the region. Originating from Eastern China, for example, xiaolongbao is a type of bāozi eaten for breakfast or as a snack, filled with minced pork meat. Although known as soup dumplings, these are not served in soup, but instead are filled with some broth. The wrappers are thicker and fluffier than jiaozi.

The Japanese gyoza has its roots in China, with the Japanese eating the Chinese jiaozi during the occupation of Manchuria, and bringing the delicacy back home to Japan. Similarly, the <a href="https://www.kitchenstories.com/en/recipes/crispy-dumplings-with-oceanfruit-korean-seaweed-salad-f6cb">Korean mandu</a> was first introduced by Yuan Mongolians in the 14th century. Tip: You can make a simple dipping sauce for the dumplings using soy sauce, sesame oil, Chinese rice wine vinegar, garlic cloves, chili flakes and scallions.

Chinese jiaozi (Pork and cabbage dumplings)

<a href="https://www.kitchenstories.com/en/recipes/steamed-pork-buns">Steamed pork buns</a> <a href="https://www.kitchenstories.com/en/recipes/xueci-makes-sichuan-chili-wontons">Xueci makes Sichuan chili wontons</a> <a href="https://www.kitchenstories.com/en/recipes/shrimp-and-pork-wonton-noodle-soup">Shrimp and pork wonton noodle soup</a>

Next on our dumpling world tour, we are heading to German-speaking lands, where they are known under two names: Knödel in the south of the Main River, and <a href="https://www.kitchenstories.com/en/recipes/potato-dumplings">Klöße</a> in northern and western Germany. The German dumpling dates back to the early 18th century and is likely to have been heavily influenced by Eastern European cuisine. The main ingredient of a traditional Knödel is potatoes and is often served as a side dish alongside various meats and, of course, sauerkraut.

Other variations of dumplings exist in the German-speaking world: notably in Swabian cuisine, ranging from <a href="https://www.kitchenstories.com/en/stories/meet-schupfnudeln-the-german-and-austrian-answer-to-gnocchi">Schupfnudeln</a> (thick, finger-like shapes) to <a href="https://www.kitchenstories.com/en/recipes/homemade-spatzle">Spätzle</a> (thin, egg-based) to <a href="https://www.kitchenstories.com/en/recipes/swabian-maultaschen">Maultaschen</a> (large, meat-filled pockets), literally translated as ‘mouth bags’. However, the Germans, along with their Austrian neighbors, don’t shy away from some sweetness, serving <a href="https://www.kitchenstories.com/en/recipes/sweet-plum-dumplings">dumplings as desserts</a> filled with <a href="https://www.kitchenstories.com/en/recipes/austrian-germknodel-yeast-dumplings-with-plum-jam-filling">plum jam</a> or <a href="https://www.kitchenstories.com/en/recipes/austrian-apricot-dumplings">apricots</a>.

Christian makes vegan German ravioli

<a href="https://www.kitchenstories.com/en/recipes/ruby-tries-to-make-german-cheese-spaetzle">Ruby tries to make German cheese spaetzle</a> <a href="https://www.kitchenstories.com/en/recipes/leberknodelsuppe-german-liver-dumpling-soup">Leberknödelsuppe (German liver dumpling soup)</a> <a href="https://www.kitchenstories.com/en/recipes/german-sweet-rolls-with-vanilla-sauce">German sweet rolls with vanilla sauce</a> <a href="https://www.kitchenstories.com/en/recipes/beef-roulades-with-prosciutto-and-potato-dumplings">Beef roulades with prosciutto and potato dumplings</a>

Just a quick trip south and we find ourselves in Italy, where dumplings, or filled pasta, are also an integral part of the cuisine. <a href="https://www.kitchenstories.com/en/recipes/homemade-butternut-squash-ravioli">Ravioli</a>, <a href="https://www.kitchenstories.com/en/recipes/quick-creamy-tortellini-alla-panna">tortellini</a>, cappelletti, agnolotti, tortelli, cappellacci and cappelletti are all pasta shapes that belong to the <a href="https://www.kitchenstories.com/en/stories/make-your-own-tortellini-ravioli-and-mezzelune">Italian dumpling family</a>.

The beloved potato-based <a href="https://www.kitchenstories.com/en/recipes/gnocchi-pesto-salad-with-snap-peas">gnocchi</a> is a non-stuffed variety that was created in Italy back in the 16th century after potatoes were brought to the country from South America. From personal experience, I would say these are the easiest to make <a href="https://www.kitchenstories.com/en/recipes/homemade-gnocchi">yourself at home</a>, requiring just three ingredients: potatoes, egg yolks, and flour!

5-ingredient baked gnocchi with Italian sausage

<a href="https://www.kitchenstories.com/en/recipes/homemade-sweet-potato-gnocchi">Homemade sweet potato gnocchi</a> <a href="https://www.kitchenstories.com/en/recipes/fried-ravioli">Fried ravioli</a> <a href="https://www.kitchenstories.com/en/recipes/truffle-parmesan-ravioli-with-veggies-and-pesto-0c76">Truffle and Parmesan ravioli with veggies and pesto</a> <a href="https://www.kitchenstories.com/en/recipes/5-ingredient-tortellini-in-brodo-with-greens">5-ingredient tortellini in brodo with greens</a> <a href="https://www.kitchenstories.com/en/recipes/beetroot-tortellini-with-ricotta-lime-0f60">Beetroot tortellini with ricotta and lime</a> The historical region of Tyrol, which is divided between Northern Italy and Austria, has its own hybrid form of dumpling: the canederli. Often coined the ‘<a href="https://www.kitchenstories.com/en/recipes/tyrolean-cheese-and-bread-dumplings">Italian Knödel</a>’ due to influence from both countries, this bread dumpling is seasoned with speck and cooked in broth or water.

Polish dumplings, also known as <a href="https://www.kitchenstories.com/en/recipes/polish-pierogi-with-sauerkraut-and-mushroom-filling">pierogi</a>, have become popular around the world, especially in the United States, where it was introduced by the Polish diaspora during the Great Depression. Pierogi are half circular dumplings that can be filled with a variety of ingredients, from cabbage, mushrooms, ground beef and potatoes to grains and sauerkraut. Originally seen as a cheap way to feed the poor, pierogi have become a staple comfort food, with Polish families often enjoying the dumplings on Christmas Eve or as a sweet main meal in the summer.

Did you know there is a Patron Saint of Pierogi? There are many legends surrounding how Hyacinth of Poland came to hold this title, but either way it has stuck, along with the Polish exclamation “Święty Jacku z pierogami!” (St. Hyacinth and his pierogi!). They share similarities to the Ukrainian varenyky, which can be served as a starter or dessert, and can be filled with potato, cheese, fruit and more.

Polish pierogi with sauerkraut and mushroom filling

<a href="https://www.kitchenstories.com/en/stories/make-pelmeni-the-ultimate-dumpling-for-butter-lovers">Pelmeni</a> are Russian pasta dumplings filled with meat that originate from Siberia. The Udmurt Republic even celebrates the International Day of Pelmen.

Pelmeni (Russian dumplings)

Dumplings from the Portuguese and Spanish-speaking world

<a href="https://www.kitchenstories.com/en/recipes/empanadas">Empanada</a>, which roughly translates to “wrapped in bread” in Spanish, is a popular dish originating in Spain that has spread across Spanish and Portuguese-speaking countries around the world, from Spain and Mexico to Cape Verde and the Philippines. These large dumplings are usually flour or corn-based, filled with different meats and either baked or fried, giving it that signature flakey crust.

In Brazil, a similar dumpling called empada is filled with chicken, cheese or seafood. Other Brazilian dumpling dishes include coxinhas, which is similar to a chicken croquette, and pastéis, small savory pockets that are also deep fried. Another type of croquette which is popular in Latin America is the papa rellena, which is usually stuffed with ground meat or picadillo or Chilean pantrucas, which are eaten in a vegetable soup.

Empanadas

One of the most well-known dishes in Turkish cuisine is <a href="https://www.kitchenstories.com/en/recipes/kayseri-mantisi-turkish-style-potato-dumplings">manti</a>, which are tiny dumplings stuffed with spiced ground lamb or beef and served with a garlicky yogurt sauce. Variations of manti are also popular in the Balkans, Central Asia and among Chinese Muslims. Another dumpling similar to manti that is eaten in Turkey is hingel, which are slightly larger in size.

Across the northern border to Georgia, and you can find a larger dumpling: khinkali. These are made of twisted knobs of dough, creating their signature shape resembling the Borjgali, the Georgian symbol of the sun.

Turkish mantı (Turkish-style potato dumplings)

<a href="https://www.kitchenstories.com/en/recipes/georgian-meat-filled-dumplings-05be">Georgian meat-filled dumplings</a>

Naturally, dumplings have also crossed borders and cuisines to become something new and innovative. From joining the tie-dye trend to becoming a hybrid bagel, here are some new experimental ways to make dumplings.

Crispy vegan rice paper dumplings

<a href="https://www.kitchenstories.com/en/recipes/tie-dye-dumplings">Tie-dye dumplings</a> <a href="https://www.kitchenstories.com/en/recipes/bagel-knodel">Bagel dumplings</a>

Obviously there are dozens of dumplings from cuisines around the world, so here are some honorable mentions: the oliebol from Belgium and the Netherlands, Louisiana-style beignet, South African souskluitjies, West African kenkey, Indian game, Haitian doumbrey, Swedish ​​kroppkaka, Syrian kibbeh and Jewish matzah balls.

Your A-Z of dumplings

From Jiaozi to Pierogi: Around the World in Dumplings

Making and eating jiaozi dumplings for Chinese New Year is a timeworn tradition throughout China, but is especially popular in the northern regions. They’re typically boiled and eaten at midnight on Chinese New Year&#x27;s Eve, symbolizing good luck and fortune. My family, from the southern Sichuan province, rarely made jiaozi at home but, as with many foods and cultures, when there’s migration, new traditions sprout, and surprisingly, making dumplings is a skill I picked up in Berlin by attending my fair share of dumpling parties (a sort of apprenticeship, I suppose?) celebrating CNY with Chinese friends.

While I haven’t yet hosted my own dumpling party, I can attest that they’re a fun, hands-on feast that fit perfectly during the dark winter months when you can’t really eat outside and a plate of steaming dumplings is exactly what you want to eat. With any dumpling party, the key is that everybody can contribute and reap the reward. As Samin Nosrat writes about her hosting philosophy, “If cooking for people is an act of generosity, then cooking with them is also an act of empowerment.”

For me, dumplings are the king of comfort food; nothing beats a plate of steaming, juicy, handmade dumplings right out of the pot, and there’s one thing you can count on for sure with your dumpling party, no matter the size, the dumplings will be gone in the blink of an eye! Here’s what you need to know to throw your own dumpling-making (and eating!) party.

First things first, do this before your guests arrive

You want to plan how many people you’ll invite for the party to plan how many dumplings you’ll need, but a great place to start is with this recipe, which makes about 60 dumplings and can serve 4 to 5 people. Then you’ll want to decide on the fillings; I would recommend one meat and one vegetarian or vegan filling (I will share ideas for these below, and the making of the fillings can be part of your party!)

Shopping Do your dumpling calculation planning on about 20 dumplings per adult. It sounds like a lot, but this way you’re properly prepared in the case of some broken dumplings, which there will likely be. Plus, it’s always better to have a few extras than not enough!

From start to finish, making Chinese dumplings can take a few hours, so keep your guests fed by planning and preparing some ready-to-eat snacks like chips and crackers, wasabi peanuts, and white rabbit candies—your local Asian supermarket is sure to have a lot of treasures to offer. If you’re handling all the ingredients for dumplings, ask your friends to buy and bring the snacks and drinks—it’s the least they can do!

Prepare the dumpling dough For a complete dumpling-making novice, frozen store-bought dumplings wrappers can be a good place to start, but I do encourage you to try making the dough from scratch, especially if you’ve ever <a href="https://www.kitchenstories.com/en/stories/the-complete-guide-to-making-homemade-pasta">made pasta at home</a>. However, a bag of frozen wrappers can be a secret contingency plan if the dough doesn’t work out, but with our recipe you should be all set! Homemade dumpling dough needs to rest for at least one hour, so have the dough prepped and rested before the party. If it’s still early, you can store the dough in the fridge, too.  Pro-tip: While not traditional, if you have gluten-free friends, serve these creative (and vegan!) crispy rice paper dumplings!

Once you’re done greeting your guests (and assigning tasks—yes there’s work to do to this party), the dumpling work stations can get up and running. Start by making different fillings (this can also be done ahead of time if you want to prep a bit more on your own). Two or three options offer variety for dietary and flavor preferences, but you could even do four if you’re feeling it.

Dumpling fillings  There are endless possibilities of tasty things to fill your dumplings with. You can swap out the pork with another minced meat and even the cabbage for another vegetable to your liking (the amounts should be 1:1), and keep the seasoning: soy sauce, sesame oil, spice, and stock. Traditionally, a <a href="https://www.kitchenstories.com/en/recipes/three-savory-dumplings">pork and shrimp filling</a> and the combos of minced beef or lamb with celery and carrot work really well. Chives and mushrooms are also always welcome additions, but seasonal ingredients like <a href="https://www.kitchenstories.com/en/stories/nothing-says-spring-is-here-like-these-chinese-wild-garlic-pancakes">wild garlic</a> or even the unconventional kale will work as well. A friend once told me that they used to hate kale until they found frozen kale worked perfectly (and tasted delicious!) in dumplings.

For vegetarian options, I like scrambled eggs paired with vegetables; especially the classic<a href="https://www.kitchenstories.com/en/recipes/tomatoes-and-egg"> tomato and egg combo</a>, zucchini, or carrot. Glass noodles are great in a filling, too, so you could try stuffing this <a href="https://www.kitchenstories.com/en/recipes/easy-japchae-korean-glass-noodles-with-stir-fried-vegetables">Korean japchae</a> in your dumplings. It’s important to let any cooked filling cool (not necessarily completely, but as much as you can) before stuffing the dumplings so it won’t break or partially steam the wrappers before you’re ready to boil them. For a vegan option you could use a<a href="https://www.kitchenstories.com/en/recipes/tie-dye-dumplings"> cabbage and mushroom filling</a>, a <a href="https://www.kitchenstories.com/en/recipes/spiced-tofu-dumplings-with-mushroom-broth">spiced tofu and mushroom mixture</a>, or a <a href="https://www.kitchenstories.com/en/recipes/crispy-vegan-rice-paper-dumplings">simple tofu</a> filling.  Once the fillings are good to go, the fun and interactive part has finally come!

Rolling the dough and folding the dumplings Before you get started on this step, make sure you have a big enough working space for everyone. Assign the specific tasks and different stations to your guests to create a seamless workflow for everyone. Leave the trickier part (rolling out dough wrappers) to the more experienced chefs among your friends, and make sure everyone has the chance to participate in the folding.

The rolling is where the most technique is required. It’s easier if you have a thin, relatively small and short rolling pin; better yet if you have a few of them it can accelerate the process even more. Ask your friends to bring rolling pins, and in a pinch, an empty, plastic wrapped wine or beer bottle will work. If you want to save even more time rolling, you could roll the dough out as a sheet and cut out big circles with a cookie cutter or a glass (similar to when <a href="https://www.kitchenstories.com/en/stories/make-your-own-tortellini-ravioli-and-mezzelune">making filled pastas</a>) before filling and folding.

While rolling requires technique, folding is probably the most challenging part of the process. You can either try <a href="https://www.kitchenstories.com/en/recipes/chinese-jiaozi-pork-and-cabbage-dumplings">this classic way</a> or the easier method <a href="https://www.kitchenstories.com/en/recipes/xueci-makes-sichuan-chili-wontons">I used for these wontons</a>. To get even more inspiration, watch this video from one of my favorite Chinese cooking channels to learn <a href="https://www.youtube.com/watch?v=bGzbJpLExDM" rel="nofollow">16 different ways to make them</a>! Remember, the main goal here is simply to seal them really well so the filling doesn’t come out when cooking. Don’t dwell on achieving the most perfect pleated dumplings you’ve ever seen, with practice you can definitely get there one day, but for now, it’s more about having fun and giving it your best try!

Cooking the dumplings  Once you have about 20 dumplings wrapped up, you can get started with the cooking. I highly recommend you, as the host, take this over, as you can have a secret reward of tasting the final product while the guests (or maybe, employees at this point?) are still at work at your pop-up dumpling factory.

Boiled dumplings are the OG, however, no party should be limited to just one cooking method: try steaming them in a cute little bamboo basket lined with cabbage leaves or steam-fry (as you do with potstickers or <a href="https://www.kitchenstories.com/en/recipes/gyoza-c394">gyoza</a>) for a golden, crispy bottom and tender wrappers.  To bring in the party vibe even more, you could also dress some of your dumplings in an eye-catching crispy skirt (maybe even to match your own?)

Crispy skirt potstickers

Dipping sauces Now that “you’ve” done all the hard work, we’ve approached the end of the rollercoaster ride of this dumpling party. While the dumplings are cooking, make your dipping sauces. Below are some of my favorite sauce combinations, but you could also prepare a small DIY sauce station by just taking out all of your vinegars, soy sauces, oils, chili crisps, etc. and letting your guests have a little bowl to make their own. Surely they will be happy to have one more task where they can get creative.  — Minimalistic dip: 3 parts dark rice vinegar + 1 part soy sauce  — Elaborate dip: 2 parts dark rice vinegar + 1 part soy sauce + 1 part sesame oil + 1 part <a href="https://www.kitchenstories.com/en/recipes/homemade-chili-crisp">chili crisp</a> + 2 cloves grated garlic  — Pan-fried dumpling dip: 1 part sriracha (or your favorite <a href="https://www.kitchenstories.com/en/stories/11-hot-sauces-that-are-on-fire-with-flavor">hot sauce</a>) + 1 part sweet soy sauce  — Fancy add-ins: thinly sliced scallions, chopped cilantro, toasted sesame seeds, grated ginger

Here is a list of recipes to keep on hand for all the dumpling recipes and fun side dishes to add to the table. Now it’s up to you, get your party started!  Dumplings:  <a href="https://www.kitchenstories.com/en/recipes/chinese-jiaozi-pork-and-cabbage-dumplings">Chinese pork and cabbage dumplings</a> <a href="https://www.kitchenstories.com/en/recipes/crispy-skirt-potstickers">Crispy skirt potstickers</a> <a href="https://www.kitchenstories.com/en/recipes/crispy-vegan-rice-paper-dumplings">Crispy vegan rice paper dumplings</a> <a href="https://www.kitchenstories.com/en/recipes/tie-dye-dumplings">Tie-dye dumplings </a> Side dishes： <a href="https://www.kitchenstories.com/en/recipes/smashed-cucumber-salad">Smashed cucumber salad </a> <a href="https://www.kitchenstories.com/en/recipes/spicy-and-sour-potato-sticks">Spicy and sour potato sticks </a> <a href="https://www.kitchenstories.com/en/recipes/colorful-chiffonade-salad">Colorful chiffonade salad </a> <a href="https://www.kitchenstories.com/en/recipes/homemade-shortcut-kimchi">Shortcut kimchi</a>

Dumplings & Knödel

Stories

Download the Kitchen Stories app now!