I wrote an entire cookbook about dumplings - The World Is Your Dumpling - so you could say I'm slightly obsessed. Over the past few years, I've developed, tested, and re-tested more than 100 dumpling recipes from over 30 countries, and every single one is designed to be approachable enough to make at home, even if you've never folded a dumpling in your life.
This roundup is the collection I wish I'd had when I first started my dumpling journey. From crispy pan-fried Chinese dumplings to Hungarian plum dumplings, from Nepalese momo to Sardinian seadas...the world of dumplings is massive, and I want to take you on a tour of all of it. Every recipe below is one I've personally developed and tested multiple times in my own kitchen, and they all live right here on Myriad Recipes.
Whether you're a total beginner looking for your first easy dumpling recipe or a seasoned wrapper-pleater hunting for something new, you'll find it here. And if you're wondering what to serve alongside any of these, don't miss my guide to the best dumpling dipping sauces and what to eat dumplings with.
Let's get cooking!
Jump to:
- What Counts as a Dumpling?
- Chinese & East Asian Dumplings
- South & Southeast Asian Dumplings
- Central Asian & Middle Eastern Dumpling Recipes
- European Dumplings
- Latin American & Caribbean Dumplings
- Viral Dumpling Recipes
- Sweet Dumplings
- How to Cook Dumplings: A Quick Guide
- Essential Dumpling Dipping Sauces
- Tips for Making Dumplings at Home
- FAQs
- Get the Cookbook!
- More Dumpling Recipes
What Counts as a Dumpling?
Before we dive in, a quick note: the definition of "dumpling" is beautifully broad. At its simplest, a dumpling is a piece of dough (sometimes wrapped around a filling, sometimes not) that's cooked by steaming, boiling, frying, or baking. That means Chinese jiaozi, Italian ravioli, Polish pierogi, Nepalese momo, and even German maultaschen are all part of the same delicious family. I've organized this collection by region so you can explore the dumplings of the world one cuisine at a time.
A note on authenticity: Every recipe in this collection is my version... developed and tested in my own kitchen, informed by research, working in restaurants, travel, and the generous people who've shared their food traditions with me. Some recipes stay very close to tradition, others are my personal riff on a classic, and a few are total fusion experiments. I have huge respect for the cultures behind every dumpling on this list, and I'd always encourage you to seek out traditional recipes and the communities they come from, too. The world of dumplings is enormous, and these are simply my love letters to it.
New to dumpling-making? Start with any recipe marked with "(Easy)" - these are my easiest, most beginner-friendly picks. And if you want a deep dive into how to make dumplings using whatever ingredients you already have, check out my guide on how to make dumplings using whatever's in your kitchen.
Chinese & East Asian Dumplings
China is where my dumpling obsession took off and where I'd recommend most beginners start, too. Chinese dumplings (jiaozi) are endlessly versatile, and once you get the folding technique down, you can fill them with practically anything.
Easy Wonton Recipes
Wontons are essentially dumplings wrapped in a thinner, silkier skin, and they're some of the most satisfying things to eat, especially swimming in chili oil. While many dumplings are served with a dipping sauce on the side, wontons are traditionally served submerged. Whether itโs in a delicate Cantonese shrimp broth or the intense, numbing Sichuan chili oil, they are designed to soak up and carry the delicious liquid they are in.
Dim Sum Favorites
Dim sum is the art of small bites, and these recipes bring the dim sum cart experience straight to your kitchen.
Bao & Steamed Bun Easy Dumpling Recipes
Fluffy, pillowy steamed buns are one of the most comforting foods on the planet. And yes... they absolutely count as dumplings in my book.
Japanese Dumplings
Japanese dumplings tend to be all about precision, clean flavors, and that perfect contrast of crispy and tender.
South & Southeast Asian Dumplings
From the Himalayas to Vietnam, South and Southeast Asia are home to some of the world's most flavorful dumplings.
Central Asian & Middle Eastern Dumpling Recipes
This is a region that doesn't get nearly enough credit in the dumpling conversation. The dumplings of Central Asia and the Middle East are rich, deeply spiced, and absolutely worth exploring.
European Dumplings
Europe has a rich and often overlooked dumpling tradition, but no easy dumpling recipes list is complete without them. From Polish pierogi to Sardinian culurgiones, these are some of the most comforting recipes in this roundup.
Latin American & Caribbean Dumplings
Dumplings in the Americas often take different forms โ fried, dropped into stews, or wrapped in corn-based doughs โ but they're every bit as delicious.
Viral Dumpling Recipes
Some of my most popular recipes are ones that bend the rules a tiny bit. These fusion dumplings take classic techniques and pair them with unexpected flavors.
Sweet Dumplings
Dumplings aren't just savory... some of the world's best are filled with fruit, chocolate, or sweet cream. Here are my favorite easy dessert dumpling recipes!
How to Cook Dumplings: A Quick Guide
No matter which easy dumpling recipe you choose, most dumplings can be cooked using one (or more!) of these methods:
Pan-frying (potsticker style): Heat oil in a nonstick skillet, place dumplings flat-side down, add a splash of water, cover, and steam until the water evaporates and the bottoms turn golden and crispy. This gives you the best of both worlds... crispy bottom, tender top.
Steaming: Line a bamboo steamer with parchment paper or cabbage leaves to prevent sticking. Steam over simmering water for 6โ12 minutes depending on size. This is the gentlest cooking method and keeps the dumpling skin soft and delicate.
Boiling: Drop dumplings into a large pot of boiling water. When they float to the surface, they're usually done (give them another minute or two to be safe). This works best for heartier dumplings like pierogi, wontons, and maultaschen.
Deep-frying: For an extra-crunchy exterior, deep-fry at 350ยฐF/175ยฐC until golden brown. Best for recipes like fried momos, crab rangoon, and seadas.
Have fun with folding: There are so many fun and beautiful ways to fold dumplings, so enjoy learning the process and experiment wherever possible! If you need help, I've got a video that covers the 7 easy ways to fold dumplings I often use.
Essential Dumpling Dipping Sauces
A great dipping sauce can transform a good dumpling into an unforgettable one. I have an entire post dedicated to the best dumpling dipping sauces, but here are three essentials:
Classic soy-vinegar: Equal parts soy sauce and black vinegar (or rice vinegar), with a drizzle of sesame oil and sliced scallion. Simple and perfect.
Chili oil: My homemade chili oil is a game-changer with any Chinese or East Asian dumpling. A little goes a long way. However, if you don't have any chilli oil left in your cupboards or you're unable to find some in your local supermarket, I've provided the 13 best substitutes for chilli oil here.
Yogurt-based: For Central Asian and Middle Eastern dumplings like mantu, a garlicky yogurt sauce is traditional and absolutely delicious.
Tips for Making Dumplings at Home
After developing over 100 dumpling recipes for my blog and my cookbook The World Is Your Dumpling, here are the tips I find myself repeating the most, specifically for filled dumplings:
Don't overfill. This is the number one beginner mistake. Use a heaped teaspoon of filling per wrapper. It sounds like a small amount, but it makes folding and sealing so much easier.
Keep your wrappers covered. Dumpling wrappers dry out incredibly fast. Keep them under a damp kitchen towel while you work, and only pull out one at a time.
Seal them properly. The edges need to be completely sealed, or they'll open during cooking. A little water on your fingertip, dabbed along the edge of the wrapper, acts as the glue.
Freeze them! Almost every dumpling in this collection freezes beautifully. Place them on a parchment-lined baking sheet (not touching), freeze until solid, then transfer to a freezer bag. Cook from frozen (just add a couple of extra minutes to the cooking time).
Use store-bought wrappers when you need to. I say this as someone who has made thousands of dumpling wrappers from scratch: store-bought wrappers are absolutely fine. They save you a ton of time and they work great. Don't let homemade dough be the barrier between you and dumpling night.
FAQs
I'd recommend starting with viral dumpling lasagna for great flavour and low effort cooking, my dumpling bake is perfect for a one pan meal, my viral cheat bao recipe is great if you want a steamed fluffy dumpling. Another simple one is my smash gyoza recipe. Crispy skirt dumplings begin to teach you how to pleat, using storebought wrappers! And my beef and dumpling stew is a classic ball-of-dough kind of dumpling, a classic British dish!
Dumplings exist in virtually every cuisine! Chinese jiaozi and wontons, Japanese gyoza, Nepalese momo, Polish pierogi, German maultaschen, Afghan mantu, Italian ravioli, Hungarian gomboc, and dozens more. I cover over 20 countries in this roundup and even more in my cookbook, The World Is Your Dumpling.
Absolutely! Lay uncooked dumplings on a parchment-lined tray so they're not touching, freeze until solid (about 2 hours), then transfer to a freezer bag. They'll keep for up to 3 months. Cook directly from frozen (no need to thaw), just add an extra 2โ3 minutes to whatever cooking method you're using.
It depends on the style of dumpling! For Chinese and East Asian dumplings, a mix of soy sauce, black vinegar, and chili oil is classic. For Central Asian dumplings, try a garlicky yogurt sauce. European dumplings like pierogi are traditionally served with melted butter and caramelized onions. I have a full guide on the best dumpling dipping sauces with all my favorite combinations.
Not really! A sharp knife, a rolling pin, and a large skillet or steamer are all you need. A bamboo steamer is nice to have but not essential as you can steam dumplings in any pot with a lid using a heatproof plate or colander. If you're making a lot of dumplings, a bench scraper is handy for cutting dough.
Dust your work surface and the finished dumplings lightly with flour or cornstarch. When cooking, make sure your pan or steamer is well-oiled or lined with parchment paper. And the most important tip: don't let raw dumplings sit touching each other for too long, or they'll fuse together.
Get the Cookbook!
If you love the recipes in this easy dumpling recipes roundup, you'll love my cookbook - The World Is Your Dumpling - even more. It features over 80 recipes from around the globe, plus techniques, dough guides, and sauce pairings that go way beyond what I can fit in a blog post. It was a labor of love, and I'm so proud of it.
I really hope this easy dumpling recipes collection inspires you to get into the kitchen and start making dumplings. Whether you try one recipe or all fifty, I'd love to hear how they turn out. Please leave me a comment below or tag me on social media! And if you're looking for the perfect sides, don't forget to check out my guide to what to eat with dumplings. Happy dumpling-making!
Becky
Such a good selection of dumpling recipes here, I love the oromo - thank you!
Emily Roz
Thank you Becky and enjoy making the Oromo, it's delicious! Em xx