Take in the exquisite form that is the dumpling: a pillowy pocket of paradise, ready to be steamed, fried, or boiled. And the most beautiful thing about them? The fact that countless regions all over the world have their own version!

Broadly defined as small, savory balls of dough or dough wrapped around a flavorful filling, almost anywhere you go on the globe, a dumpling you’ll find. Dumpling-making has also been a family activity with traditions passed down from generation to generation. From Italian gnocchi to Chinese jiaozi, each type celebrates the shared human love for dumplings with unique cultural and culinary twists.

For today’s dumpling highlight, we’re shining a light on two Central European favorites: Spaetzle and Pierogi.

Spaetzle: Also spelled Spätzle, the true specialness of this dumpling staple commonly found in Germany lies in the interest-piquing irregularity of its chewy, bouncy, and soft strands. Made by sieving its batter through a colander, these tiny, noodle-like dumplings shine as a side, with sauce, in soup, or in super simple preparations. It can’t help but be handmade—so try YOUR hand at it!

Ready to get cooking? Try our German Spaetzle Recipe! 

Pierogi: These delicious filled dumplings popular in Poland can be made with a variety of different fillings surrounded by a simple, tender dough, usually folded into a half moon shape before cooking. The stuff of stuffings can range from traditional flavors like potatoes and cheese or mounds of meat to veggie-centric combos like mushrooms and cabbage, or even fruity fillings if you’re feeling like a sweeter snack.

Ready to get cooking? Try our Pierogi Recipe!