Chicken and dumplings, apple dumplings, pierogi, pot stickers, gnocchi, gnudi, and spaetzle: Just about every culture has at least one form of dumpling central to its culinary traditions. Sink your teeth into our collection of dumplings that can be savored as snacks, appetizers, dinner, or desserts.
Egg, sour cream, and milk give this pierogi dough a tender texture. Mashed Yukon Gold potatoes blended with cream cheese fill the dumplings, and a drizzle of brown butter adds a delightfully rich finishing touch.
Bright-green edamame (young soybeans) are pureed with carrot, ginger, sesame oil, scallion, and Sriracha sauce to make the filling for these vegetarian dumplings. The steamed dumplings are served with a flavorful dipping sauce made of soy sauce, rice-wine vinegar, toasted sesame oil, and julienned ginger.
A mixture of pureed and chopped shrimp, cilantro, chile oil, sesame oil, carrot, napa cabbage, scallions, and shallot make for a mouthwatering combination of tastes and textures in these dumplings. To achieve a perfectly crisped and browned exterior, use a well-seasoned cast-iron pan to cook the pot stickers.
Pierogi show their sweet side with a filling of sugar-stuffed Italian plums. Serve with sweetened sour cream mixed with vanilla extract and freshly grated nutmeg.
This version of dessert pierogi are filled with fresh blueberries. Topped with sweet vanilla-nutmeg sour cream, these dumplings make a memorable brunch course or finish to a meal.