528 dumpling recipes

Easy matzoh ball dumplings made with just 5 ingredients: eggs, matzo meal, fat, salt, and stock. Drop them into any soup for fluffy, tender dumplings that cook in 30-40 minutes.

Bavarian-style Schweinshaxe with pork hocks braised tender in vegetables, then roasted with beer until the skin crisps. Serve with dumplings or sauerkraut.

A Tibetan style sauce for momos (Tibetan dumplings).

Crispy Mexican style dumplings, like super-mini burritos.

Glitscher: German potato dumplings shaped into long pointed torpedoes from raw and day-old boiled potatoes, simmered until tender. Regional German comfort food from the traditional dumpling playbook.

Pennsylvania Dutch baked spare ribs nestled into tangy sauerkraut and slow-roasted until fork-tender, then topped with fluffy homemade drop dumplings steamed right in the pan.

Light chicken broth studded with tender broccoli florets, carrot slices, and fluffy cheese dumplings. This comforting soup delivers homemade warmth in under an hour.

Shredded potatoes and whole wheat flour form sticky dough that gets shaped into dumplings and simmered until tender, then brushed with bacon grease and topped with crispy crumbled bacon.

Gnocchi with zucchini and parsley butter tosses pillowy potato dumplings in nutty browned butter with shallots, summer squash, burst cherry tomatoes, and Parmesan. A 20-minute weeknight dinner.

Potato momos are Tibetan steamed dumplings stuffed with garam-masala spiced mashed potatoes, spinach, and cilantro. Vegetarian Himalayan comfort food, served with a fiery chili dipping sauce.

Vegetarian Chinese boiled dumplings (shwei jow) with handmade wrappers and a tofu, mushroom, and lily bud filling. Served with a soy-vinegar dipping sauce. Makes 24.

Marillen Knoedel are Austrian apricot dumplings made from potato dough wrapped around whole fresh apricots with a sugar cube center, boiled and served with cinnamon sugar.

German baked pork chops marinated in white wine, Hungarian paprika, caraway, and garlic, then finished with a sour cream gravy. Serve with buttered noodles or dumplings.

Vegan Peking-style raviolis stuff egg roll wrappers with roasted eggplant, garlic, soy, ginger, and scallions. Boiled dumpling-ravioli hybrid for an unexpected vegetable starter.

Homemade kreplach with hand-rolled egg noodle dough folded into filled triangles and boiled in soup or salted water. A traditional Jewish dumpling made from scratch.

Sanbaizu is a classic Japanese dipping sauce made with rice vinegar, dashi, soy sauce, and sugar. A light, tangy all-purpose condiment for dumplings, sashimi, and sunomono.