Top 10 Dumplings You Need to Try Before You Die
Few dishes spark as much global love as dumplings. Steamed, pan-fried, boiled, or deep-fried—dumplings cross cultures, continents, and cuisines. Whether you’re a dim sum devotee or a newcomer to dumpling diversity, this list celebrates the must-try varieties that belong on every food lover’s bucket list.
These top 10 dumplings span regions and textures, from delicate shrimp parcels to soup-filled delights. Ready to eat your way around the world one bite at a time?
- Xiao Long Bao (Soup Dumplings)
Origin: Jiangnan region, China
A masterclass in delicate engineering, xiao long bao are filled with minced pork and a rich gelatinized broth that turns to soup when steamed.
Try making them at home with this recipe from The Woks of Life - Har Gow (Crystal Shrimp Dumplings)
Origin: Cantonese dim sum
These translucent shrimp dumplings are a staple on every dim sum cart. Their chewy, slightly sticky wrappers require precision to fold just right.
Explore its background on TasteAtlas - Momo (Nepalese/Tibetan Dumplings)
Origin: Nepal/Tibet
Typically stuffed with spiced vegetables or meat, momos are often served with tomato-based chutneys. Steam, fry, or both (kothey style).
Find momos near you using Yelp - Gyoza (Japanese Pan-Fried Dumplings)
Origin: Japan (inspired by Chinese jiaozi)
These crescent-shaped dumplings are pan-fried for crispy bottoms and juicy fillings, usually a pork and garlic chive combo. - Mandu (Korean Dumplings)
Origin: Korea
Served steamed, boiled, or pan-fried, mandu are typically larger and often filled with tofu, kimchi, and minced meat.
Learn more from Korean Bapsang - Shumai (Siu Mai)
Origin: Guangdong province, China
These open-topped dumplings are usually stuffed with ground pork and shrimp, then topped with crab roe or peas. A dim sum must-have.
Discover shumai variations at The Woks of Life - Pierogi
Origin: Poland
Typically filled with potatoes, cheese, mushrooms, or fruit, pierogi are boiled and then pan-fried for a crisp bite. - Khinkali
Origin: Georgia
Shaped like little purses, khinkali are filled with spiced meat and hot broth—similar to xiao long bao but with a thicker wrapper and bolder flavor.
Explore their history on TasteAtlas - Modak
Origin: India
A sweet dumpling made from rice flour and filled with jaggery and coconut, modak is often steamed and offered during religious festivals. - Pelmeni
Origin: Russia
Small, meat-filled dumplings served with sour cream or vinegar. Hearty, simple, and a winter comfort classic.
TasteAtlas has a great pelmeni guide
Dumpling Diversity, One Plate at a Time
Dumplings reflect the soul of a region—its spices, rituals, and comfort foods. Whether steamed in a bamboo basket or crisped in a skillet, they’re worth celebrating in every form.
Ready to try them all? Start by sampling a few from local restaurants or cooking them at home using the recipes above.
