Stuffed, steamed, fried, or boiled — dumplings can be anything from a quick snack of stuffed wonton skins to the topping on a wintery dish of sautéed greens. And yes, we're adding gnocchi to the mix here as well because — as far as definition goes — it fits the description of "a small ball of savory dough."
Filled with potato, sharp cheddar cheese, and sauerkraut for a special tanginess and slight cabbage-y crunch, these pierogis are the perfect meal or snack to store in the freezer.
This is actually a surprisingly unfussy dish to make for a dinner party. The tortellini can be made several days (or even up to three months) ahead and frozen. The broth just needs to simmer for about 30 minutes, and then you cook the tortellini right in the infused broth.
Inside these dumplings, salty-sweet shredded chicken is a welcome change from the usual pork or shrimp filling. Make a big bunch and freeze them, and then boil and fry a few when a craving hits.
Bathed in a sweet and creamy sauce made from the tender sweet potatoes and soft goat cheese, these gnocchi are easily whipped up for weeknight dinner.
Who doesn't love greens, bacon, dumplings, and a flavorful broth all in one pot? A long, slow simmer turns tough collard greens meltingly tender here. The bacon broth is easy and can be done up to three days in advance to save time.
These homemade dumplings are plump and nicely chewy. They're filled with tender pork, and flavored with fresh ginger, green onion, and sesame oil. Bet you can't eat just one.
Here, herb-flecked semolina dumplings soak up the rich flavors of this beef stew and in turn thicken the juices of this stew into a rich gravy.
These are the best and easiest dumplings you can make: a fluffy and lightning-quick version of German and Hungarian spätzle — teeny dumplings that require nothing more than three or four ingredients, a pot of boiling water, and a spoon. You can have these from-scratch dumplings finished and in your dinner bowl in less time than it takes to boil pasta.
If you aren't familiar with the Asian tradition of sweet soups and porridges, it might help to think of this as a pudding. In addition to the velvety pumpkin, it has delightful mochi-like rice balls, and makes a delicious winter breakfast or subtly sweet dessert.
This particular combination of rich shiitake mushrooms, chewy baked tofu, and silky cabbage is like an old and very dear friend — one that you never tire of seeing. They are the perfect little one-bite packages: mild at first nibble and then bursting with satisfying umami flavors.
(Image credits: Emma Christensen; Casey Barber; Karen Biton-Cohen; Melissa Ryan; Kimberley Hasselbrink; Faith Durand; Emily Han)