The history and regional variations of dumplings across cultures

Manti, a dumpling from Central Asia (e.g., Uzbekistan, Turkey), is usually steamed and filled with lamb and onions, served with yogurt or sour cream.

Mandu, a Korean dumpling, typically uses wheat flour for its dough, creating a chewy texture, and can be filled with kimchi, pork, or tofu.

Ravioli, an Italian dumpling, is a square or round pasta filled with cheese, meat, or vegetables, often served with tomato sauce or in broth.

Momos, a Tibetan dumpling, are typically steamed, though they can also be fried or boiled, and are served with spicy chili sauce.

Khinkali, a Georgian dumpling, has a distinctive knotted top and is filled with spiced meat, often lamb or pork, with broth inside, eaten by holding the knot.

Gyoza, a Japanese dumpling, is typically pan-fried, creating a crispy bottom, and filled with pork, cabbage, and seasonings, adapted from Chinese jiaozi.

Baozi, a soft, steamed bun with various fillings like pork or vegetables, originated in China, dating back to the Three Kingdoms period (220–280 CE).

Samosa, a triangular pastry, is a popular Indian dumpling, usually deep-fried and filled with spiced potatoes, lentils, or meat, enjoyed as a snack.

Pierogi are often filled with potatoes and cheese, a classic combination in Poland, though variations include meat, mushrooms, or fruit.

Jiaozi, a crescent-shaped Chinese dumpling, resembles ancient gold ingots, symbolizing wealth, and is traditionally eaten during Lunar New Year celebrations.