Dumpling
Cooked dough dishes found across global cuisines for millennia.
Dumplings are a broad class of dishes that consist of pieces of cooked dough, often wrapped around a filling. The dough can be made from a variety of starchy sources, including wheat or other flours, bread, or potatoes. Fillings are equally diverse, encompassing meat, fish, tofu, cheese, vegetables, or combinations thereof. Dumplings are prepared using a range of cooking methods and appear in cuisines worldwide. One of the earliest known references to dumplings appears in a poem by a Chinese scholar from approximately 1,700 years ago. Archaeologically preserved dumplings, over 1,000 years old, have also been discovered in Turfan, Xinjiang, China.
The precise definition of a dumpling is debated and varies across cultures. The English term emerged in the 17th century, originally referring to a small lump of dough cooked by simmering or steaming. The definition later expanded to include filled dumplings, where dough encloses a sweet or savory filling. While dumplings can be boiled, simmered, steamed, baked, or fried, some definitions exclude baking and frying to differentiate them from fritters and other pastries.
In Africa, West African banku and kenkey are steamed starchy balls of fermented cornmeal; banku is boiled with continuous kneading, while kenkey is partly boiled then steamed in corn or banana leaves. Tihlo, from Ethiopia’s Tigray region, is made from roasted barley flour. South African dumplings include souskluitjies, a sweet steamed dumpling often served with cinnamon syrup or custard, and dombolo (also called ujeqe or steam bread), a steamed dough eaten with stews. In Kenya, kaimati and matobosha are dumplings commonly eaten for breakfast or at parties.
In the Caribbean and Latin America, empanadas are filled pastries that can be deep-fried, steamed, or baked. Barbadian dumplings are slightly sweetened with spices like cinnamon and nutmeg, boiled in soup, or steamed with stews. Brazilian varieties include pastéis (thin dough stuffed with meat, cheese, or sweets, then fried or baked), coxinhas (thick dough stuffed with chicken), and bolinhas (small balls with meat or cheese). In Chile, pantrucas are flat, parsley-flavored dumplings served in soup; potato-based dumplings like chapalele and milcao are traditional in Chiloé. Papas rellenas use potato and flour dough around seasoned meat. Dominican domplines, introduced by British Caribbean workers,
- archaeological_evidence
- Over 1,000-year-old dumplings found in Turfan, Xinjiang, China
- english_term_emerged
- 17th century
- common_cooking_methods
- boiling, simmering, steaming, occasionally baking or frying
- typical_dough_sources
- bread, wheat or other flours, or potatoes
- typical_fillings
- meat, fish, tofu, cheese, vegetables, or a combination
Lore & Background
Archaeologically preserved dumplings have been found in Turfan, Xinjiang, China, dating back over 1,000 years. The term 'dumpling' emerged in English by the 17th century, where it originally referred to a small lump of dough cooked by simmering or steaming, later expanding to include filled versions. The precise definition of a dumpling remains controversial, varying across individuals and cultures. Generally, dumplings are a broad class of dishes consisting of pieces of cooked dough made from a variety of starchy sources, often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, or a combination. Cooking methods include boiling, simmering, steaming, and occasionally baking or frying, though some definitions exclude baking and frying to differentiate from fritters and other pastries. Dumplings are found in many world cuisines. In Africa, examples include West African banku and kenkey (steamed starchy balls of fermented cornmeal), Ethiopian tihlo from roasted barley flour, and South African dombolo (steamed dough). In the Caribbean and Latin America, varieties include Argentine empanadas, Brazilian pastéis and coxinhas, Chilean pantrucas and potato-based chapalele, and Jamaican fried, boiled, or roasted dumplings often served with ackee and saltfish. Haitian doumbrey are elongated flour dumplings boiled in soups and stews.
Reader's Guide
Dumplings represent a fundamental culinary concept with immense global variation. The precise definition remains controversial, varying across individuals and cultures. While some definitions rule out baking and frying to exclude items like fritters, dumplings are prepared using a variety of methods including boiling, simmering, steaming, and occasionally baking or frying. They appear in African cuisines as banku, kenkey, and tihlo; in the Caribbean and Latin America as empanadas, pastéis, coxinhas, and pupusas; and in many other regional forms. Their significance lies in their adaptability: dough can be based on bread, wheat, other flours, or potatoes, and fillings range from meat and fish to tofu, cheese, and vegetables. This versatility has made dumplings a staple across continents, from West African steamed cornmeal balls to Chilean potato-based varieties and Jamaican fried or boiled dumplings.
Did You Know?
- Archaeologically preserved dumplings have been found in Turfan, Xinjiang, China dating back over 1,000 years.
- The term 'dumpling' emerged in English by the 17th century, originally referring to a small lump of dough cooked by simmering or steaming.
- In Barbados, dumplings are slightly sweetened and flavored with spices, cinnamon, and nutmeg.
Frequently Asked Questions
What is a dumpling?
A dumpling is a small portion of cooked dough, usually wrapped around a filling, that appears in cuisines across the globe. The dough is typically made from wheat, bread, potato, or other flours, while fillings can include meat, fish, tofu, cheese, vegetables, or a mix of several.
When did the English word "dumpling" first appear?
The term entered English usage during the 17th century, even though the food itself had been prepared in various forms for many centuries before that.
How are dumplings typically cooked?
Boiling, simmering, and steaming are the most common methods, as they keep the dough tender and the filling juicy. Baking and frying are also employed in certain regional traditions.
Why are dumplings considered a globally significant food?
They appear in virtually every major culinary tradition, making them one of the most universally shared prepared dishes in human history. Their simple concept of dough enclosing a filling adapts effortlessly to local ingredients and techniques, which is why they persist across so many cultures.
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