The best thing about dumplings are the many forms they take all over the world. And Asia, a huge continent with an equally huge culinary repertoire, is definitely dumpling-rich. Explore just a taste of all the delightful dumplings that abound in our dumpling deep dive! Keep reading to dip into the vast world of dumpling delicacies, from Korean mandu to South Asian samosas and more.

Khinkali: Straddling the line between Eastern Europe and Western Asia, Georgia’s dumplings are typically filled with spiced minced meat and broth (akin to Chinese xiaolongbao). The topknots of these dumplings get collected on one’s plate to show how many have been enjoyed!

Jiaozi: Otherwise known as potstickers, these popular, horn-shaped Chinese dumplings can be boiled, steamed, or pan-fried and can feature a wide array of fillings. Symbolizing wealth and good fortune, they’re a favorite during the Lunar New Year, but also in general year-round!

Xiaolongbao: Also known as soup dumplings, these delicate, plump, pleated steamed dumplings from the Jiangsu province of China contain a warm broth inside the wrapper, along with a juicy meat filling. With the dumpling in a soup spoon, you take a tiny bite first, then slurp the broth out before eating the whole thing!

Wonton: Traditionally boiled and served in soup or deep-fried, Chinese wontons often have a large wrapper-to-filing ratio. The wrapper is also generally thinner and distinctively square; they’re meant to be delicate, supple, almost translucent parcels of meat or other fillings.

Mandu: These Korean dumpling delights feature a thin wrapper and a savory filling, varying from kimchi to vegetables, pork, and glass noodles. They get pleated or take on a more circular, full-moon fold. Fry (gunmandu), steam (jjinmandu), or boil (mulmandu), but don’t forget the dipping sauce!

Gyoza: Gyoza, Japan’s answer to jiaozi, are commonly pan-fried—crunchy and golden on the bottom (served bottom side up) and succulent and juicy on the inside. Often stuffed with pork and garlic-forward, they’re at once delicate, chewy, and crispy.

Momo: These large Nepali/Tibetan dumplings are thicker and heartier than their brethren, filled with beef or yak and spiced with different peppercorns. These marvels are steamed or fried and get served with a tomato-based, chili, or sesame sauce.

Samosa: Crispy and commonly conical or crescent-shaped, South Asian samosas are commonly fried and feature a flaky, pastry-like wrapping and a soft, savory vegetable filling like spiced potatoes, onions, and peas or lentils. Don’t forget dipping chutneys for extra deliciousness!

Find quite a few of these fine dumplings in our frozen aisle, or try your hand at homemade Chinese Pork Dumplings from scratch!