Dumplings from around the world

Guchcha Momo, a beloved variation of the classic Nepali momo, is a delightful bite-sized dumpling often served in clusters. The name "Guchcha" means "Marble " in Nepali, reflecting how these tiny, juicy dumplings are arranged together. Unlike larger momo, Guchcha Momo are designed to be eaten in one bite, delivering an explosion of flavor without the need for extra chutney—because, as momo lovers say, if you need chutney, it’s a murder; if you need a fork and knife, it’s a double murder.

Found in the bustling streets of Kathmandu, the momo capital of the world, these dumplings are a true testament to Nepal’s deep-rooted dumpling culture.

Here’s a list of dumplings from around the world, categorized by region:

Asia

• Jiaozi (China) – Pan-fried, boiled, or steamed dumplings with meat or vegetable fillings.
• Xiaolongbao (China) – Soup-filled dumplings from Shanghai.
• Har Gow (China) – Shrimp-filled, translucent dumplings from Cantonese cuisine.
• Momo (Nepal/Tibet) – Steamed or fried dumplings, often served with spicy chutney.
• Gyoza (Japan) – Thin-skinned dumplings filled with pork, garlic, and cabbage, pan-fried for a crispy texture.
• Mandu (Korea) – Can be steamed, boiled, or pan-fried, usually filled with pork and vegetables.
• Manti (Turkey/Central Asia) – Small, spiced meat dumplings, often served with yogurt sauce.
• Samosa (India) – A deep-fried pastry with spicy potato, meat, or lentil filling.
• Baozi (China) – Steamed buns filled with meat or sweet fillings.
• Shumai (China/Japan) – Open-topped dumplings with pork, shrimp, and seasonings.

Europe

• Pelmeni (Russia) – Small, meat-filled dumplings, usually boiled and served with butter or sour cream.
• Khinkali (Georgia) – Large dumplings filled with spiced meat and broth.
• Pierogi (Poland) – Boiled or pan-fried dumplings filled with potatoes, cheese, or meat.
• Ravioli (Italy) – Square pasta pockets filled with cheese, meat, or vegetables, served with sauce.
• Kn?del (Germany/Austria) – Bread or potato-based dumplings, served as a side dish.
• Cepelinai (Lithuania) – Potato dumplings filled with meat and served with sour cream.

Middle East & Africa

• Kibbeh (Lebanon/Syria) – A fried or baked dumpling made of bulgur and ground meat.
• Sambusa (East Africa/Middle East) – A variation of samosas, often with spiced meat filling.

The Americas

• Empanada (Latin America) – A baked or fried pastry stuffed with meat, cheese, or vegetables.
• Tamale (Mexico) – Corn dough stuffed with meat, wrapped in corn husks, and steamed.
• Varenyky (Ukraine) – Similar to pierogi, stuffed with potatoes, cheese, or cherries.

This list showcases how dumplings have been adapted in various cuisines worldwide!