The Best Dumplings Around the World and Where to Eat Them

Nearly every food culture wraps something delicious in dough, which makes dumplings the most universal comfort food on earth. Pleated, boiled, steamed, or fried, they reward travelers who go looking. Because dumpling-house menus are often written only in the local language, with subtle differences between fillings, photographing a menu to translate it can save you from ordering the wrong one. Here are the dumplings to seek out around the world.

Xiaolongbao (China)

Shanghai's soup dumplings hide a burst of hot broth inside delicate, pleated wrappers. Tip: lift one gently, rest it on your spoon, nibble a hole to sip the soup, then eat the rest so you do not scald your mouth.

Gyoza (Japan)

Pan-fried pork-and-cabbage dumplings with a crisp bottom and a juicy middle. Tip: order them alongside ramen, where they are a near-mandatory side.

Mandu (Korea)

Filled with pork, tofu, and kimchi, served steamed, fried, or in soup as manduguk. Tip: the kimchi mandu version carries a satisfying tang.

Momo (Nepal and Tibet)

Steamed or fried parcels of spiced meat or vegetables, served with a fiery tomato-and-chili dipping sauce called achar. Tip: the sauce is the whole point, so do not skip it.

Pierogi (Poland)

Soft half-moons stuffed with potato and cheese (ruskie), meat, or sweet fruit. Tip: order them fried in butter with onions for the most traditional finish.

Khinkali (Georgia)

Large twisted dumplings filled with spiced meat and a pocket of broth. Tip: hold them by the thick top knot, bite, sip the juice, and leave the knot on your plate, as locals do.

Manti (Turkey and Central Asia)

Tiny meat dumplings served under garlicky yogurt and a drizzle of spiced butter. Tip: the smaller they are, the more skilled the cook is considered to be.

The joy of dumplings is variety, so order a couple of styles and share. When the menu lists a dozen fillings in an unfamiliar script, translate a photo first, then choose between soup, meat, or sweet with confidence.