14 Deliciously Doughy Dumpling Recipes

Dumplings are universal; every single culture has a version of them, and really, it is no wonder why: These glutinous balls of flavor are unanimously delicious and incredibly satisfying.

From Low Country chicken and dumplings to Italian stuffed pastas, panzerottis, and gnocchi; South American empanadas; Shanghai-style soup dumplings, bao, and potstickers (both boiled and pan-fried); and Polish pierogis — the list could go on and on. Historically, making dumplings was a way to stretch meat and other ingredients to feed large groups of people, so they are usually as economical as they are delicious.

Click here to read "How 14 Countries Make Stuffed Dumplings."

This week, we asked our talented Culinary Content Network of food bloggers for their favorite dumpling recipes — of any culture — for this installment of SWAT (Sharing With A Theme).  Now, for you, we share 14 well-executed dumpling recipes of their own creation. So pick a culture, check out a recipe, and you too can enjoy the wonderful world of dumplings.

Savory Experiments shows you the proper way to fold dumplings, and these ones are made with pork and shrimp.

For the Authentic Chinese Restaurant Dumplings recipe, click here.

"In my humble opinion a dumpling is so much more than just its filling, and therefore making a really fantastic wrapper elevates it beyond the norm," says Mission: Food. But, then again, these guys are filled with Buffalo chicken!

For the recipe, click here.

This Is How I Cook writes, "This is a very simple creamy flavorful chicken and dumpling soup that will please anyone you serve it to."

For the recipe, click here.

"These are filled with shredded veggies, fresh ginger, and nose clearing wasabi! These can easily be made ahead and freeze well," writes Savory Experiments.

For the Chicken Wasabi Dumplings recipe, click here.  

"These shen jian bao (生煎包) are one of my family's favorite things to eat in Chinatown!" writes Eva Bakes.

For the Chinese Pan-Fried Pork Soup Dumplings recipe, click here.

These Char Siu Bao buns are lovingly filled with pork, onion, chives, and a plethora of flavors.

For the recipe, click here.

Zestuous uses Gochujang in her dumplings. In her words, "Gochujang is a fermented Korean red chili paste that has a little bit smokier flavor than sriracha. It has a thick consistency like tomato paste and is made from red chilies, glutinous rice, soybeans, seasoning, and sweetener."

For the recipe, click here.

"I love them. I dream about them," Blog by Binns says about gnocchi. "I used to love when my grandma, Nonna, would make these little pillows of awesomeness.  My mother used to make them as well and they too are her favorite."

Click here for the recipe.

This Is How I Cook says, "There are two camps on matzoh balls. There are those that like sinkers and those that like floaters. I prefer mine a bit dense so I am of the sinker camp."

For the Matzoh Balls recipe, click here.

Whole, peeled apples are coated in cinnamon sugar and then wrapped in pastry. Then, the apple dumplings are baked in an oven until the apples are soft and tender.

For this recipe, click here.

"This was such a good dish and tasted just like I remember from that balcony in Praiano, [Italy]. A sweet sauce, light with flavors of the roasted pepper, lemon, and fresh shrimp. It was amazing. Give it a try," says Blog By Bins.

For the recipe, click here.

Pierogi are a traditional Polish dumpling filled with a savory filling, often potato and cheese, sauerkraut, or prunes. Platter Talk tells us, "Pierogi freezes well, but don't expect to have any leftovers."

Click here for the recipe.

Cherry On My Sundae makes these amazing soup dumplings; click through to find the secret of how broth is sealed into the dumpling packages.  For the recipe, click here.  

The Village Cook writes, "These were filled with a mixture of ground chicken breast, green onions, ginger, garlic and chili pepper flakes for a slight kick."

For the Spicy Chicken Dumplings recipe, click here.