Dumplings are probably among those foods you absolutely love to eat but would never imagine making at home. While there’s nothing like crunching into a golden gyoza or savoring the doughy perfection of dim sum, the idea of actually rolling out, stuffing, and cooking any kind of dumpling can seem way too tiresome a task.
But it’s actually nowhere near as hard as it looks, and depending on whether you’re making them alone or with a group, the process can be equal parts therapeutic and social. We’ve rounded up 19 dumpling recipes of both savory and sweet varieties from around the world that can easily be made at home. Whether you’re partial to pierogies or potstickers, there’s a dumpling in here for you.
Hailing from the Himalayan region, these steamed parcels opt for a simple but tasty plant-based filling of chopped veggies seasoned with ginger, garlic, and soy. Wrapped in a thick casing of whole-wheat flour, they’re extra chewy and satisfying.
Gnudi may resemble gnocchi, but they’re made with ricotta cheese instead of potatoes for an even more tender, somewhat lighter final result. These go the classic Italian route, tossed in an herb-rich tomato sauce and topped with a sprinke of Parmesan. You’ll forget all about pasta.
At a restaurant, they’re usually deep-fried and dunked in a gravy that’s 80-percent heavy cream, but this recipe for the Indian dumpling curry makes a few healthy swaps so you can enjoy the rich taste without indigestion. The dumplings are made with tofu instead of cheese, can be baked, and are served up in a cashew-based gravy so the entire dish is dairy-free.
Vegetarian wontons don’t show up so often on restaurant menus, so let that be a reason to make your own at home. These really go the extra mile as far as flavor is concerned, with a perfectly seasoned tofu and veggie filling, and a creamy coconut soup to soak in.
The addition of pureéd beetroot to a potato dumpling recipe adds some much-needed color and extra nutrition to the otherwise standard spuds. With that gorgeous magenta color, it’s sure to stand out on any plate and needs little more than some garlic and cheese to hit the spot.
There’s nothing like a savory broth brimming with delicate wontons for a light meal, and this one delivers. The soup is filled with both veggies and shrimp, while the dumplings pack in shrimp and pork. It’s the perfect balance of a hearty dish that doesn’t leave you feeling too heavy.
This recipe stuffs these Polish parcels with the traditional mix of sauerkraut and onions but then adds mushrooms for a meaty, savory touch. Don’t be too intimidated by the lengthy prep time; most of it is just letting the sauerkraut cook down and doesn’t require a lot of actual work.
Add some gut-healthy goodness to your pan-seared potstickers with the addition of kimchi. It does more than provide digestive benefits too: Slightly tangy and slightly spicy, it lends a whole lot of flavor for the tofu to soak up.
The cousins of the pierogi, Uzbek mantis incorporate the European dumplings’ potato and beef filling and sour cream garnish. They stand out by adding some earthy seasonings like cumin and peppercorns for a bit of spice. It’s comfort food, central Asian-style.
With purple yams and sweet potatoes enveloped in wonton wrappers, these baked dumplings have no qualms about carbs. Still, it’s not just about the starch here. The stuffing is also packed with leafy greens, and the tangy, somewhat spicy peanut dipping sauce offers a welcome contrast to the heavier, milder filling.
That’s right, there’s even a dumpling for carb-dumping keto dieters. Thinly sliced daikon radish takes the place of the usual wheat wrappers; soft and pliable, they work surprisingly well in holding together the cabbage and pork filling.
With doughy dumplings submerged in a thick stock with chicken pieces and veggies, this 30-minute recipe doesn’t veer too far from the original. But it does cut back slightly on the butter and uses reduced-fat milk instead of cream to lighten things up. There’s even the option of using spelt or whole-wheat flour to give the dumplings some extra fiber.
Make this dumpling-topped fruity dessert when you need an easier version of a cobbler. Spoonfuls of dough are plopped onto a sweet and tangy fruit mixture—in this case, blueberry—and simmered until the dumplings cook and the sauce thickens. You’ll “grunt” your approval between mouthfuls.
Dumplings usually = carbs, but these fluffy orbs are made from a batter of coconut flour, quark, protein powder, and egg to really pump up the protein. Coated in crunchy coconut flakes and unrefined coconut sugar, they’re so healthy, dare we say they could be your next breakfast?
Wonton wrappers aren’t just for savory fillings. These crunchy pan-cooked envelopes contain a simple but irresistible concoction of banana mashed with cinnamon sugar. If you really want to go for it, drizzle on a chocolate shell for more richness—it’ll take all of one extra minute.
Don’t let the twirled edges fool you into thinking these Russian dessert dumplings are difficult to make. They call for only three main ingredients, and while they take an hour to prep, most of that time is spent just rolling out and stuffing the dough—and isn’t that the most fun part, anyway?
Gluten-free dumpling lovers will definitely want to try these rice flour-based balls. Kicked up with some fresh ginger and soaking in a lightly sweet broth, they’re a favorite in Chinese households and may just become one in yours too.
Dense and glutinous, these Japanese tofu and rice flour dumplings have a mochi-like texture. Grilled and then topped with a thick soy and sugar sauce, they have a unique sweet and savory flavor and are best enjoyed straight off the pan.
Proving that it’s as tasty in dessert as it is in savory dishes, sweet potato is the star of these Thanksgiving-themed dumplings. Baked apples also join the spuds inside the wontons; served with a tangy cranberry sauce, each pan-cooked pouch is a mini celebration of fall.