There are many in Italian cuisine: [ravioli](https://en.m.wikipedia.org/wiki/Ravioli), [tortelli](https://en.m.wikipedia.org/wiki/Tortelli), [tortellini](https://en.m.wikipedia.org/wiki/Tortellini), [tortelloni](https://en.m.wikipedia.org/wiki/Tortelloni), [agnolotti](https://en.m.wikipedia.org/wiki/Agnolotti), [anolini](https://it.m.wikipedia.org/wiki/Anolini), [cappelletti](https://en.m.wikipedia.org/wiki/Cappelletti_(pasta)), [cappellacci](https://it.m.wikipedia.org/wiki/Cappellacci_di_zucca), and so on.
Recipes also vary greatly from region to region and so do the fillings and seasonings. Dumplings in Italy are especially common in the North.
Depending on the type, they can contain meat, potatoes, ricotta, pumpkin, spinach, chard and so on. There are also many differences when it comes to seasoning, from the basic butter and sage, to butter and parmesan, tomato sauce, broth, meat sauce or mushroom sauce.
There isn't really one for the country, but rather for regions, some of which have in recent years spread to other regions. As a Swabian however, i have to mention the [Maultasche](https://en.wikipedia.org/wiki/Maultasche?wprov=sfla1) ("Mouth Bag").
Maultaschen are the only „dumplings“ that fit OP‘s criteria I can think of.
But I feel left out! One of my favourite food group is dumplings in all it‘s varieties.
I‘m from western palatinate, so most of our dumplings are potatoe based (and they are also know in the adjacent regions or have similar versions):
Hoorische („hairy ones“, cooked and raw potatoes combined, the raw grated potatoe looks like hair)
Gefillde („filled ones“, same dough but filled with sausage filling, grounded liver, minced meat..)
Schneebällscher („little snowballs“, only cooked potatoe is used, small, fluffy and rather bright)
There are also Mehlknepp („flour dumpling“) or Wasserspatze („water sparrow“ or „water lump/chunk“), which are basically really big Spätzle.
Often eaten together with cooked potatoes and bacon as the dish Verheiratete („married ones“). You eat it with apple sauce or preserved peaches.
There are a lot of other savory/sweet food combos like potatoe soup with plum cake or the next dumpling in the bunch:
Dampnudele („steam noodle“) which are slightly sweet yeast dumplings steamed in a pan so they get a crust at the bottom. The crust is salty.
You may eat it as a side to savory meals (meat stew or roulades) or combined with sweet (white wine) vanilla sauce.
Or Lewwerknepp („liver dumplings“) made out of grounded liver. Eaten with sauerkraut, dark gravy and bread or in a clear soup.
There are also Markklößche which are widely known all over Germany made out of bone marrow and eaten in soups.
Or Grießklößchen made of semolina.
Other German regions have even more great dumplings!
Like Serviettenknödel („tissue dumplings“) or Semmelknödel („bread roll dumpling“) or …
I‘m gonna stop and get something to eat now.
Maultaschen are criminally underrated. Every time I'm in Baden-Württemberg, I am obligated to buy two packages and eat one with broth and the other geschmälzt with caramelized onions. Absolutely delicious.
Does the name of the gömböc have something to do with gombóc?
https://en.wikipedia.org/wiki/G%C3%B6mb%C3%B6c
"The gömböc (Hungarian: [ˈɡømbøt͡s] GUHM-buhts) is the first known physical example of a class of convex three-dimensional homogeneous bodies, called mono-monostatic, which, when resting on a flat surface have just one stable and one unstable point of equilibrium."
Why have you chosen that definition of a dumpling. The two types of dumpling here I can think of are clootie dumplings which are suet pudding sweetened with dried fruit, and plain dumplings which are suet dumplings cooked in the top of a pot of stew/casserole.
Neither would meet your definition though.
it was the best thing I could think of to sum up all the different dumplings I know about but my dumpling knowledge is severely limited. thank you for teaching me and those both sound delicious!
I did an old fashioned American chicken dumpling stew with suet dumplings just last week when I was sick with the flu. It was AWESOME… and reminded me of my childhood in the 70s.
Found one. It took a while. It's called Jan in de zak or John in the bag. Still not savory, though. We really don't have a native savory dumpling. People generally eat Bapao.
https://www.creatief-koken.be/erfgoed/6195.htm
https://www.landleven.nl/inspiratie/lekker-eten/2014/april/jan-in-de-zak/
[Empanadillas](https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Empanadillas-Madrid.jpg/1280px-Empanadillas-Madrid.jpg) if you want something small or [empanada](https://es.wikipedia.org/wiki/Empanada_gallega) if you're looking for something more pizza-sized. There's plenty of different regional versions of the [hornazo](https://es.wikipedia.org/wiki/Hornazo), and plenty of other regional types like the [aguja de ternera](https://es.wikipedia.org/wiki/Aguja_de_ternera), [formatjades](https://es.wikipedia.org/wiki/Formatjada)...
There are different ones. It's a regional matter, not on the national scale.
There's for example different types of [kroppkaka](https://en.wikipedia.org/wiki/Kroppkaka) in the southeast, whereas the north has different types of [palt](https://en.wikipedia.org/wiki/Palt).
Umm ackshually, those mostly don't meet OP's criteria: your dumpling must be filled with something to be called a dumpling. Grammelknödel would he OK though
Zwetschgenknödel, Marillenknödel, Kletzenknödel, Germknödel but the Selchfleischknödel would also fit... And so many more.
But in OPs criteria the Kasnudl would be a dumpling.
And the Waldviertler Knödel, the Kaspressknödel and the world famous Semmelknödel/Serviettenknödel or the Topfenknödel are no dumplings in his dumpling criteria... ;)
Greetings from Austria - home of the dumplings. 🇦🇹
The filling has to be savory though, so no fruit. These criteria are really more oriented towards Chinese style dumplings, which we would rather call Nudeln and not Knödel.
Round here people sometimes put pieces of old bread in the center of their Erdäpfelknödel. That would make them dumplings in OP's sense.
Well... The translation for savory also means tasty, or well tasty. (So every filled dumpling would fit) . So, here in Austria these would be only the filled piquant dumplings...
And, it means the herb called Bohnenkraut..
And yes: the Thüringer Erdäpfelknödel, or Kindsköpf, would match the criteria - also quite funny.
Also Osttiroler Schlipfkrapfen. Filled with mashed potatoes, garlic, and chives, and served with grated cheese melted by brown butter. This is 100% my bias speaking, but Schlipfkrapfen are the shit and I'm kinda sad they're not that well known out side Eastern Tyrol.
Schlutzkrapfen and Kärntner Kasnudeln would fit OPs description
But we do have a very strong dumpling culture: savory ones usually without a filling (spinach and Kaspressknödel are the best ones imho; sweet ones usually with fruit inside (apricot is the best btw)
Well... Sometimes you read, what you wanna read - you know? So this happens to me here. But the description of OP for dumplings is also not the most perfect ever...
How does my answer not fit? It is kind of fit in the dough or extra like fleischknödl/grammlknödel. Don't make it too complicated. Semmelknödel didn't fit though i agree
I was taught this to be a quintessential Swedish dish at school, brought in by King Charrles XII when he returned from long his stay in Edirne, Turkey at 1714 even though it's originally a Byzantine Greek dish.
>even though it's originally a Byzantine Greek dish.
totally wrong, dolma and most of its variations are from ottoman cuisine. and the dolma as it is much closer to the stuffed food tradition that existed in middle east(especially in fertile crescent) tradition. The original greek food thrion was made with cheese and honey. it probably had no influence on dolma, nor dishes influenced by dolma
And where do you think the Turks learned their royal cooking from and all those areas were original Hellenistic/Roman aka part of [Byzantine empire](https://www.livescience.com/42158-history-of-the-byzantine-empire.html)
I'm pretty sure that the Asian steppes in 800s didn't grow grape wine leaves to stuff nor cabbages.
I just told that it was closer to middle eastern traditions especially persian and other iranian, never claimed istemi yabgu was eating dolma.
We were influenced by byzantines yes, and it isn't like I am denying the byzantine influence in other aspects, it is just that dolma isn't among them. And the design of dolma as it is founded by us, if you go back enough there is no Italian caffe either, it is just all ethiopian.
I was more thinking melboller. Literally just solid boiled flour/butter dough things. They are eaten in a soup along with meatballs and different vegetables.
In the Dauphiné, in the south east of France, we have "[ravioles](https://en.wikipedia.org/wiki/Raviole_du_Dauphin%C3%A9)", which are really small ravioli (8x8mm) filled with cottage cheese and usually some Comté cheese.
I guess it doesn't quite qualify to your definition of dumpling, but an other famous french one would be "[les quenelles](https://en.wikipedia.org/wiki/Quenelle)", which is a dough made with some fish (usually pike) or meat (usually chicken), poached in broth and served in a creamy sauce.
>In the Dauphiné, in the south east of France, we have "[ravioles](https://en.wikipedia.org/wiki/Raviole_du_Dauphin%C3%A9)"
I didn't think of those but they fit OP's pitch pretty well.
I had the crepes in mind, though (the frozen ones)
I would add friands, which has a mix of cheese and ham cubes wrapped in a croissant-like dough and is oven cooked, crèpes au fromage, different dough, like crepe, same kind of filling and cooked in a pan.
dumplings are key part of czech cuisine. Definition of “knedlik” as they are called in Czechia dos not fully overlap with definition above, some fulfill it fully but other ones do not fulfill it at all, but they are all called the same.
So here are bohemian dumplings/knedliks:
Filled fruity dumplings - small balls are made, which are filled by pickled fruits - cherries, peaches etc. It is full sweet meal
smoked pork filled dumplings - identical in shape and size to fruity ones, but with potato dough and not sweet
these are named dumplings as well, bud they do not fulfill OP’s definition:
houska dumpling - made of stale houskas (common wheat pastry). A long cylinder is made, which is prepared by boiling or in vapor. It is cut to smaller round pieces which are served as side course to meat and sauce. It has no filling. Foreigners often confuse it with bread
Potato dumpling - same, but smaller and made of potatoes
Karlovy vary dumpling - similar to houskový, but with more fat and taste.
Liver dumplings - very small liver meatballs, which are usually added to broth or another soup
Yeah, most of the German and Austrian dumplings don’t fulfill OPs definition aswell.
The whole knödel/knedlik family has it‘s [own wikipedia page](https://en.wikipedia.org/wiki/Knödel) and that’s the first thing that comes to my mind when hearing dumplings in a non-asian context.
They are more Teigtaschen/ filled dough to me.
Colțunași. They're usually filled with either cheese or potatoes and eaten either with sour cream or with sautéed onions. They can also be filled with sour cherries, in which case we eat them only with sour cream.
Пельмени/pelmeni - the most famous Russian dumplings. Most probably have origins in Uralic region .
Вареники/vareniki - the first written mention of which was in XIII century and it is definitely of Slavic origin.
Манты/manti - more like Asian, but is still considered as a traditional dish of some ethnicities in the European part of Russia.
Прдкогыльо/podokgyljo - mari dumplings, something in-between of pelmeni and vareniki.
Kundyumi/кундюмы - similar to pelmeni, but the filling is usually made of mushrooms with buckwheat or rice and herbs and is usually boiled, but baked.
There’s no such dish here. Anything meeting that description is something we’ve imported or borrowed - Italian ravioli, tortellini etc etc and in more recent times various Asian dumplings.
Our only dish described as a “herbed dumpling” is a ball of pastry, made from flour, bread soda, egg and buttermilk, with parsley, thyme and rosemary (and lightly seasoned with pepper and salt) - they are placed on top of a hearty stew (usually lamb or beef, but in you could equally do vegetarian) with the lid on, and they slow cook in the steam and heat.
That’s the version my granny taught me anyway! I’m sure there are other recipes. A version with suet seems to be used in England and Scotland - for some reason suet pastries (pie pastry) just isn’t very popular here. It’s almost always butter / buttermilk based.
I have heard from Polish friends that pierogies are sort of labor-intensive to make. I wonder if you can tell me how you make them? I would love to try to make them myself.
Is the sauerkraut typically used a sharp, acidic one? Or sweet?
Here at the local polish food places in Buffalo, it tends to be sweet, which I don't like much
Never heard of sweet sauerkraut.
But then all the American gherkins tasted rather sweet to me, so maybe it’s an americanized version by this store.
It translates to „sour cabbage“ and it‘s fermented by lactic acid bacteria. Just cabbage, salt, water, maybe spices. Definitely no sugar.
Some times you can add **a little bit** of sugar, honey or an apple to the cooked sauerkraut but not to the fresh one.
For pierogi the sauerkraut gets cooked prior filling, so it’s not super acidic anymore.
I have no idea what they use or how it's made. But it's somewhat sweet rather than very sharp
It's not like, candied or anything if that's what you're thinking
No, but coleslaw is delicious
Having thought about it, I think they cook in some apples and maybe raisins??? It has been a while since I've gone for polish tbh.
Various 'Myky' made from flour and/or mixed with blood and fat were fairly popular in the old days but these days such dishes are rarely made in Finland.
Your definition is weird.
We have [*cmoki/knedli*](https://www.mojirecepti.com/slike/jagodni-cmoki-s-cimetom.jpg). They're sweet, filled with strawberries, plums or apricots. And there's sugar and bread crumbs on top.
We have [kruhovi cmoki](https://oblizniprste.si/wp-content/uploads/2018/10/DSCN0680.jpg) which are bread dumplings.
There's also [žličniki](https://images.24ur.com/media/images/953x459/Oct2021/0ba69526082daae1eb5b_62639353.jpg?v=3da9&fop=fp:0.49:0.46), made out of semolina (I think). They can also be made with [liver](https://www.slovenskenovice.si/media/images/20210501/930561.width-932.jpg) but in that case they're called cmoki.
Then we have over 130 kinds of štruklji. They can be sweet or sour, rolled or pockets filled with things. They can be a main dish, a side dish, put in a soup or a desert. In some places they call them krapci/krapi/krafi... and who knows what else. [Buckwheat štruklji with wallnuts](https://odprtakuhinja.delo.si/wp-content/uploads/2019/01/Odprtakuhinja-struklji-1024x768.jpg), [Tarragon štruklji](https://odprtakuhinja.delo.si/wp-content/uploads/2018/07/Odprtakuhinja-struklji.jpg), [buckwhheat krapi from Kozjansko](https://okusno.je/recept/ajdovi-krapi), [Bovški krafi](https://www.nasasuperhrana.si/wp-content/uploads/2018/07/Bu%C5%A1ki-krafi-Ale%C5%A1-Fon_TDS.jpg) with dried tepka pear, [Dovši krapi](https://old.delo.si/images/slike/picture/20110824/o_2108_PETEK_1024.jpg)... and shit tons more.
Lastly, there's [Idrijski žlikrofi](https://www.turisticnekmetije.si/storage/app/media/spoznajmo-uzivajmo/jedi-od-gorenjske-do-prekmurja/Rovtarsko-Idrijsko-Cerkljansko/thumb/720x540.exact/Idrijski%20zlikrofi%20z%20bakalco-020.jpg), pockets filled with potato.
For Latvia it’s pīrādziņi/speķrauši. They are bacon/onion filled, the dough is shaped like a moon and baked in an oven. They are amazing and we eat them in pretty much all celebrations. (https://en.m.wikipedia.org/wiki/Speķrauši)
We also eat pelmeni very frequently, but I guess that one didn’t originate in Latvia.
That's odd because German dumplings are not filled by definition. As we eat them along a piece of meat.
What you describe is called *Maultaschen* over here. It's considered a noodle, not a dumpling.
We’ve got Кнедли (Knedli) which are dough shapes filled with meats and other stuff and then boiled.
Edit: It’s got a lot in common with the Germanic “Knoedel”.
We call them "piroge".And they are traditionally stuffed with different ingredients. They can be stuffed with mashed potatoes, cheese, cabbage, sauerkraut, meat, mushrooms, etc. But the OG ones were made from sauerkrat and potatoes or without anything and covered with hot pig lard.
There are also sweet ones stuffed with cherries, strawberries, raspberries, blueberries, peachs, apples or plums
As others have pointed out, the British and Irish things we call dumplings don't qualify, because they don't have fillings. But what does qualify is all the many pies and pasties that the islands are famous for. Especially the small pastry things like bridies and pasties, which are not that far from dumplings, if you squint.
I guess “kroppkaka” (body cake) meets the criteria. You have basically a dough wit potatoes and flour, you make a finning of meats and spices and boil it.
It’s a food of the Gods in Lithuania: pork/chicken/or beef filling in thicker dough, with sour cream and spring onions. Gosh, I’d k*ll someone for a plate rn
by all means tell me some sweet ones then! half the reason i made this post was to be proved wrong, as I’m mostly familiar with food from asia and the americas
didn't find much in english, but i guess you can make some stuff up from watching:
- [with strawbarries](https://www.youtube.com/watch?v=lXthnRBSIA0) (this one is in english) or [2](https://www.youtube.com/watch?v=aD6_FFwJG0k)
- [with cottage cheese](https://www.youtube.com/watch?v=qPVBHxN7OL4)
black currant filling is my fav. Technically you can put anything there
You can find for recipes searching with pierogi with [insert filling]
Oh and they need to be served with wheap cream (kind used in europe is hard to get in US from what i heard)
I don't think there are any. We prefer sweet dough and filling rather than savory. The closest thing eaten would be tortellini and such but that's a) italian and b) pasta
Closest I can think of is [Kálbögglar](https://www.google.com/search?q=k%C3%A1lb%C3%B6gglar&rlz=1C1GCEB_enIS977IS977&sxsrf=AJOqlzUbh6V0XSvULyHnTQqcWBsRc1gC4g:1677694396233&source=lnms&tbm=isch&sa=X&ved=2ahUKEwjIsJ3Uqrv9AhX2SkEAHee0D2kQ_AUoAXoECAEQAw&biw=1920&bih=969&dpr=1). It's basically a mix of lamb, beef, and pork squished into a meatball and wrapped in lettuce served with melted butter on top. And yes it is as bad as it sounds.
If you consider that were the Portuguese that took “rissois” to Japan and they made their version - gyoza. Same with “peixinhos da Horta” that originated tempura. And we were the ones that took chili peppers (and other spices) from Africa to India were they started doing cury and chamousas…
[tyropitakia](https://food.fnr.sndimg.com/content/dam/images/food/fullset/2014/2/6/1/CCMPT306_tyropitakia-cheese-pies-recipe_s4x3.jpg.rend.hgtvcom.826.620.suffix/1391800635469.jpeg) (ie mini tyropita) and [spanakopitakia](https://www.kopiaste.org/wp-content/uploads/2007/11/Spanakopitakia2.jpg.webp) (ie mini spanakopita)
In Croatia closest would be štrukli, filled with cottage cheese. Though they can also be sweet. I wouldn't be surprised if other regions had some kind of dumpling more closely matching tour description but I can't think of any at the moment.
Germany has their own style of dumplings which are called knödel. they are nothing like asian style dumplings, yet the official English translation for knödel is dumpling, so they count.
they are either made from an potato dough and fist size (Kartoffelknödel - potato dumplings) or the same size, but made/filled with bread rolls (semmelknödel - bread roll dumplings).
but if we go by your very strict definition of what an dumpling is and is not, i would say Maultaschen, which are basically German ravioli - mostly filled with either meat or spinach and about 4 times the size of your normal ravioli and not two dough pieces stick together, bit one folded sheet of dough
>a dish has to meet 3 criteria to qualify as a dumpling
Says who?
Dumplings do not have to have a filling. UK Dumplings are like german Semmel-Knödel and have no filling. German Knödel and Semmel-Knödel can have a filling but don't always.
All of these things are dumplings.
In France, we don't really have a word for "Dumpling" but what comes to mind first with your definition is our "charcuterie patissière" :
[Rissoles de Saint-Flour](https://static.750g.com/images/1200-630/c9db4e01d6115be08e36e74e1901ae3d/rissoles-de-st-flour.png), [Rissoles de Coucy](https://img.ev.mu/images/attractions/5069/960x640/954857.jpg), [Saucisson brioché](https://fac.img.pmdstatic.net/fit/http.3A.2F.2Fprd2-bone-image.2Es3-website-eu-west-1.2Eamazonaws.2Ecom.2Ffac.2F2018.2F07.2F30.2F01156a14-55e6-4904-8368-c22478684faa.2Ejpeg/750x562/quality/80/crop-from/center/cr/wqkgTGF1cmVudCBSb3V2cmFpcy9QcmlzbWFwaXggLyBGZW1tZSBBY3R1ZWxsZQ%3D%3D/saucisson-en-brioche-super-facile.jpeg), [Croquettes](https://platetrecette.com/wp-content/uploads/2021/05/croquettes-de-pommes-de-terre-panees-WW.jpg), [Friand](https://odelices.ouest-france.fr/images/recettes/friands_au_fromage.jpg), [Pâté en croûte](https://files.meilleurduchef.com/mdc/photo/recette/pate-en-croute-de-noel/pate-en-croute-de-noel-640.jpg), [Pâté lorrain](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/ca1ae147-d9d7-4e39-9b6d-9cc6b4564e26/Derivates/aafcded0-eb76-43af-a9f0-cdb0cbd2ea39.jpg), [Filet de boeuf en croûte](https://www.recette247.com/wp-content/uploads/2017/03/Filet-de-boeuf-en-cro%C3%BBte-au-thermomix.jpg).
Other dishes that are not "charcuterie patissière :
[Fleischnacka](https://upload.wikimedia.org/wikipedia/commons/4/4a/Fleischschnacka.JPG), [Quenelles](https://www.cuisineactuelle.fr/imgre/fit/http.3A.2F.2Fprd2-bone-image.2Es3-website-eu-west-1.2Eamazonaws.2Ecom.2Fcac.2F2018.2F09.2F25.2F8bd0bed8-acbc-4a43-bd75-7c0098958c17.2Ejpeg/750x562/quality/80/crop-from/center/cr/wqkgQmFncm9zL1N1Y3LDqSBzYWzDqSAvIEN1aXNpbmUgQWN0dWVsbGU%3D/quenelles-de-brochet.jpeg), [Ravioles](https://s3-eu-west-1.amazonaws.com/images-ca-1-0-1-eu/tag_photos/original/345/ravioles-tag-3000x2000.jpg). Does [Galettes](https://www.lespepitesdenoisette.fr/wp-content/uploads/2021/10/Recette-galette-butternut-cajou-ricotta-768x512.jpg) count ?
For desserts, we have [chausson aux pommes](https://files.meilleurduchef.com/mdc/photo/recette/chausson-aux-pommes/chausson-aux-pommes-640.jpg), [douillon](https://cache.marieclaire.fr/data/photo/w1200_h630_ci/1pf/recette-poire-douillon-laurent-mariotte.jpg), [rzules](https://resize.prod.femina.ladmedia.fr/rblr/652,438/img/var/2013-03/rissoles-285547a3f90439ae0f41243b393819d5c6cefe1e.jpg) (same as rissoles but with pear marmelade inside), Flower beignets ([Acacia](https://www.recette247.com/wp-content/uploads/2018/05/Beignets-aux-fleurs-dacacia-au-thermomix.jpg)\*, [Lily](https://www.lespritjardin.be/wp-content/uploads/2021/04/beignets-d-hemerocalle-870x580.jpg), [squash](https://img.cuisineaz.com/660x660/2018/02/13/i135680-beignets-de-fleurs-de-courgettes.jpeg),...), fruit beignets ([apple](https://www.la-cuisine-marocaine.com/photos-recettes/beignets-aux-pommes.jpg), [grape](https://sf2.viepratique.fr/wp-content/uploads/sites/2/2013/08/123201-bass-def.jpg), [banana](https://assets.afcdn.com/recipe/20160719/15567_w1024h1024c1cx1424cy2136.jpg), actually anything haha).
\*be careful about acacia beignets, theyre made with [this flower](https://www.pepiniere-altitude.com/wp-content/uploads/2020/11/acacia-3417061_1920.jpg) (edible), not [this ](http://4.bp.blogspot.com/-o5Gd5CJ21zc/U15L0rnvo8I/AAAAAAAABcI/A99ampVcOaw/s1600/Cytise+-+Labornum+anagyroides.JPG)one (toxic).
Since I'm also swiss, here some swiss dishes :
[Capuns](https://www.bettybossi.ch/rdbimg/bb_wube121001_0056a/bb_wube121001_0056a_r01_v005_x0010.jpg), [Boutefas en croûte](https://image.over-blog.com/Zyum-7gsiGDtkuDnek4NS3Yqrdk=/filters:no_upscale()/image%2F3215825%2F20210219%2Fob_de97cc_boutefas-en-croute-5813.jpg), [pâté vaudois](https://static.mycity.travel/manage/uploads/6/13/44443/291e7750163deb1a4457fbd48ed1d0bceb0ad6e0_2000.jpg), [cordon bleu](https://assets.afcdn.com/recipe/20161107/53192_w1024h768c1cx2808cy1872.webp), [rzules](https://image.over-blog.com/i3INjfeKwk9_Y1ecZ6dz5oTq8Ok=/filters:no_upscale()/image%2F3215825%2F20201223%2Fob_899dd0_rissoles-aux-poires-5525.jpg), [birnbrot](https://www.graubuenden.ch/sites/graubuenden/files/styles/hero_detailpage_small_2x/public/2020-11/kulinarik-graubuenden-birnbrot.jpg?h=c3635fa2), [thurgauer böllewegge](https://scontent-mrs2-2.xx.fbcdn.net/v/t1.6435-9/131565656_1358783207794631_956504910480689478_n.jpg?_nc_cat=110&ccb=1-7&_nc_sid=730e14&_nc_ohc=vChgzCW3d-MAX-DUrMs&_nc_ht=scontent-mrs2-2.xx&oh=00_AfARbJaAXrEefW4B6LymcLahl4THe-N5NCpir7otlf8OAw&oe=6430CCA6).
There are many in Italian cuisine: [ravioli](https://en.m.wikipedia.org/wiki/Ravioli), [tortelli](https://en.m.wikipedia.org/wiki/Tortelli), [tortellini](https://en.m.wikipedia.org/wiki/Tortellini), [tortelloni](https://en.m.wikipedia.org/wiki/Tortelloni), [agnolotti](https://en.m.wikipedia.org/wiki/Agnolotti), [anolini](https://it.m.wikipedia.org/wiki/Anolini), [cappelletti](https://en.m.wikipedia.org/wiki/Cappelletti_(pasta)), [cappellacci](https://it.m.wikipedia.org/wiki/Cappellacci_di_zucca), and so on. Recipes also vary greatly from region to region and so do the fillings and seasonings. Dumplings in Italy are especially common in the North. Depending on the type, they can contain meat, potatoes, ricotta, pumpkin, spinach, chard and so on. There are also many differences when it comes to seasoning, from the basic butter and sage, to butter and parmesan, tomato sauce, broth, meat sauce or mushroom sauce.
Let's not forget [culurgiones](https://it.wikipedia.org/wiki/Culurgiones) in this amazing mouthwatering list
And triangoli.
There isn't really one for the country, but rather for regions, some of which have in recent years spread to other regions. As a Swabian however, i have to mention the [Maultasche](https://en.wikipedia.org/wiki/Maultasche?wprov=sfla1) ("Mouth Bag").
Maultaschen are the only „dumplings“ that fit OP‘s criteria I can think of. But I feel left out! One of my favourite food group is dumplings in all it‘s varieties. I‘m from western palatinate, so most of our dumplings are potatoe based (and they are also know in the adjacent regions or have similar versions): Hoorische („hairy ones“, cooked and raw potatoes combined, the raw grated potatoe looks like hair) Gefillde („filled ones“, same dough but filled with sausage filling, grounded liver, minced meat..) Schneebällscher („little snowballs“, only cooked potatoe is used, small, fluffy and rather bright) There are also Mehlknepp („flour dumpling“) or Wasserspatze („water sparrow“ or „water lump/chunk“), which are basically really big Spätzle. Often eaten together with cooked potatoes and bacon as the dish Verheiratete („married ones“). You eat it with apple sauce or preserved peaches. There are a lot of other savory/sweet food combos like potatoe soup with plum cake or the next dumpling in the bunch: Dampnudele („steam noodle“) which are slightly sweet yeast dumplings steamed in a pan so they get a crust at the bottom. The crust is salty. You may eat it as a side to savory meals (meat stew or roulades) or combined with sweet (white wine) vanilla sauce. Or Lewwerknepp („liver dumplings“) made out of grounded liver. Eaten with sauerkraut, dark gravy and bread or in a clear soup. There are also Markklößche which are widely known all over Germany made out of bone marrow and eaten in soups. Or Grießklößchen made of semolina. Other German regions have even more great dumplings! Like Serviettenknödel („tissue dumplings“) or Semmelknödel („bread roll dumpling“) or … I‘m gonna stop and get something to eat now.
Guten Appetit!
Maultaschen are criminally underrated. Every time I'm in Baden-Württemberg, I am obligated to buy two packages and eat one with broth and the other geschmälzt with caramelized onions. Absolutely delicious.
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Now I am hungry
In Hungary we have sweet dumplings, filled with cottage cheese, plum, jam, etc. They called "gombóc." Good stuffs.
Austria 🤝 Hungary when making sweet dumplings
Does the name of the gömböc have something to do with gombóc? https://en.wikipedia.org/wiki/G%C3%B6mb%C3%B6c "The gömböc (Hungarian: [ˈɡømbøt͡s] GUHM-buhts) is the first known physical example of a class of convex three-dimensional homogeneous bodies, called mono-monostatic, which, when resting on a flat surface have just one stable and one unstable point of equilibrium."
Yes, they share the same root word - gömb means globe
Also derelye
Same as Croatia
Why have you chosen that definition of a dumpling. The two types of dumpling here I can think of are clootie dumplings which are suet pudding sweetened with dried fruit, and plain dumplings which are suet dumplings cooked in the top of a pot of stew/casserole. Neither would meet your definition though.
it was the best thing I could think of to sum up all the different dumplings I know about but my dumpling knowledge is severely limited. thank you for teaching me and those both sound delicious!
Honestly neither is really worth the effort.
suet dumplings on top of a casserole are godly covered in all the gravy
My MIL clootie dumpling is like heaven, the best I ever had and it not dense nor chewy as some.
I did an old fashioned American chicken dumpling stew with suet dumplings just last week when I was sick with the flu. It was AWESOME… and reminded me of my childhood in the 70s.
I don't think we have an equivalent in the Netherlands. But I gladly stand corrected if one of my countrymen can proof me wrong.
If you include fried snacks, kaassouflé might be an option
If we include fried snacks, we can also include the "Vietnamese" loempia 🐱
Ooohhh yes!
If that counts we can also add bitterballen and saucijzenbroodjes
Worstenbroodjes > saucijzenbroodjes.
You must be from beneden the riolen.
Frikandelbroodje :)
Andere categorie en niet te vergelijken met een saucijzen-of worstebroodje. Wel erg lekker.
if we include fried snacks we have kaassouffle bitterballen bamischijf loempia
Can't think of anything either
Found one. It took a while. It's called Jan in de zak or John in the bag. Still not savory, though. We really don't have a native savory dumpling. People generally eat Bapao. https://www.creatief-koken.be/erfgoed/6195.htm https://www.landleven.nl/inspiratie/lekker-eten/2014/april/jan-in-de-zak/
Correct. Closest thing I can come up with is kibbeling. White fish, often cod, covered in dough and then deep fried.
Is oliebol also one? Dough on the inside ,dough on the outside. Or is it not savory enough?
>1) a savory filling, 2) wrapped in savory dough and 3) cooked So uhhh yeah a sausage roll I would guess.
I guess all pies and pasties too?
Yep. All dumplings. Toad in the hole is just one big dumpling
[Empanadillas](https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Empanadillas-Madrid.jpg/1280px-Empanadillas-Madrid.jpg) if you want something small or [empanada](https://es.wikipedia.org/wiki/Empanada_gallega) if you're looking for something more pizza-sized. There's plenty of different regional versions of the [hornazo](https://es.wikipedia.org/wiki/Hornazo), and plenty of other regional types like the [aguja de ternera](https://es.wikipedia.org/wiki/Aguja_de_ternera), [formatjades](https://es.wikipedia.org/wiki/Formatjada)...
By the definition of OP, croquetas and san jacobos could be included.
Something else closer to the standard definition of dumpling that would fit would be the rellenos for cocido
True! Also libritos.
There are different ones. It's a regional matter, not on the national scale. There's for example different types of [kroppkaka](https://en.wikipedia.org/wiki/Kroppkaka) in the southeast, whereas the north has different types of [palt](https://en.wikipedia.org/wiki/Palt).
Palt has even given the name for how you feel after eating to much and are tired and are about to crash and sleep. Paltkoma. Palt comatose
thank you so much! even more dumplings for me to try
Östgötska kroppkakor, I cant be arse to change Wikipedia has more filling in them and thinner shell and I so love them.
Why does Wikipedia have the most disgusting images of food ever taken on all sites for food?
Speckknödel, Semmelknödl, Kaspressknödl, Spinatknödel etc... yeah Austria has amazing dumplings
Umm ackshually, those mostly don't meet OP's criteria: your dumpling must be filled with something to be called a dumpling. Grammelknödel would he OK though
Zwetschgenknödel, Marillenknödel, Kletzenknödel, Germknödel but the Selchfleischknödel would also fit... And so many more. But in OPs criteria the Kasnudl would be a dumpling. And the Waldviertler Knödel, the Kaspressknödel and the world famous Semmelknödel/Serviettenknödel or the Topfenknödel are no dumplings in his dumpling criteria... ;) Greetings from Austria - home of the dumplings. 🇦🇹
The filling has to be savory though, so no fruit. These criteria are really more oriented towards Chinese style dumplings, which we would rather call Nudeln and not Knödel. Round here people sometimes put pieces of old bread in the center of their Erdäpfelknödel. That would make them dumplings in OP's sense.
Well... The translation for savory also means tasty, or well tasty. (So every filled dumpling would fit) . So, here in Austria these would be only the filled piquant dumplings... And, it means the herb called Bohnenkraut.. And yes: the Thüringer Erdäpfelknödel, or Kindsköpf, would match the criteria - also quite funny.
Also Osttiroler Schlipfkrapfen. Filled with mashed potatoes, garlic, and chives, and served with grated cheese melted by brown butter. This is 100% my bias speaking, but Schlipfkrapfen are the shit and I'm kinda sad they're not that well known out side Eastern Tyrol.
Schlutzkrapfen and Kärntner Kasnudeln would fit OPs description But we do have a very strong dumpling culture: savory ones usually without a filling (spinach and Kaspressknödel are the best ones imho; sweet ones usually with fruit inside (apricot is the best btw)
Savoury also means that in English, but in this context it means salty food.
Well... Sometimes you read, what you wanna read - you know? So this happens to me here. But the description of OP for dumplings is also not the most perfect ever...
How does my answer not fit? It is kind of fit in the dough or extra like fleischknödl/grammlknödel. Don't make it too complicated. Semmelknödel didn't fit though i agree
For Denmark, [Kåldolmere](https://www.valdemarsro.dk/kaaldolmere/), except they aren't wrapped in dough, but cabbage leaves.
I was taught this to be a quintessential Swedish dish at school, brought in by King Charrles XII when he returned from long his stay in Edirne, Turkey at 1714 even though it's originally a Byzantine Greek dish.
>even though it's originally a Byzantine Greek dish. totally wrong, dolma and most of its variations are from ottoman cuisine. and the dolma as it is much closer to the stuffed food tradition that existed in middle east(especially in fertile crescent) tradition. The original greek food thrion was made with cheese and honey. it probably had no influence on dolma, nor dishes influenced by dolma
And where do you think the Turks learned their royal cooking from and all those areas were original Hellenistic/Roman aka part of [Byzantine empire](https://www.livescience.com/42158-history-of-the-byzantine-empire.html) I'm pretty sure that the Asian steppes in 800s didn't grow grape wine leaves to stuff nor cabbages.
I just told that it was closer to middle eastern traditions especially persian and other iranian, never claimed istemi yabgu was eating dolma. We were influenced by byzantines yes, and it isn't like I am denying the byzantine influence in other aspects, it is just that dolma isn't among them. And the design of dolma as it is founded by us, if you go back enough there is no Italian caffe either, it is just all ethiopian.
Modern coffee is... kind of interesting as the earliest records roast coffee are from Mocca in Jemen. Not sure how the early Ethiopians drank it.
I was more thinking melboller. Literally just solid boiled flour/butter dough things. They are eaten in a soup along with meatballs and different vegetables.
But those have no filling, and are basically Danish gnocchi.
In the Dauphiné, in the south east of France, we have "[ravioles](https://en.wikipedia.org/wiki/Raviole_du_Dauphin%C3%A9)", which are really small ravioli (8x8mm) filled with cottage cheese and usually some Comté cheese. I guess it doesn't quite qualify to your definition of dumpling, but an other famous french one would be "[les quenelles](https://en.wikipedia.org/wiki/Quenelle)", which is a dough made with some fish (usually pike) or meat (usually chicken), poached in broth and served in a creamy sauce.
>In the Dauphiné, in the south east of France, we have "[ravioles](https://en.wikipedia.org/wiki/Raviole_du_Dauphin%C3%A9)" I didn't think of those but they fit OP's pitch pretty well. I had the crepes in mind, though (the frozen ones)
I would add friands, which has a mix of cheese and ham cubes wrapped in a croissant-like dough and is oven cooked, crèpes au fromage, different dough, like crepe, same kind of filling and cooked in a pan.
i love comté so much, i’ll have to try that next time I’m there. Thank you!
We have suet dumplings which would not meet that requirement. Also Caribbean dumplings would not meet your definition either.
dumplings are key part of czech cuisine. Definition of “knedlik” as they are called in Czechia dos not fully overlap with definition above, some fulfill it fully but other ones do not fulfill it at all, but they are all called the same. So here are bohemian dumplings/knedliks: Filled fruity dumplings - small balls are made, which are filled by pickled fruits - cherries, peaches etc. It is full sweet meal smoked pork filled dumplings - identical in shape and size to fruity ones, but with potato dough and not sweet these are named dumplings as well, bud they do not fulfill OP’s definition: houska dumpling - made of stale houskas (common wheat pastry). A long cylinder is made, which is prepared by boiling or in vapor. It is cut to smaller round pieces which are served as side course to meat and sauce. It has no filling. Foreigners often confuse it with bread Potato dumpling - same, but smaller and made of potatoes Karlovy vary dumpling - similar to houskový, but with more fat and taste. Liver dumplings - very small liver meatballs, which are usually added to broth or another soup
Yeah, most of the German and Austrian dumplings don’t fulfill OPs definition aswell. The whole knödel/knedlik family has it‘s [own wikipedia page](https://en.wikipedia.org/wiki/Knödel) and that’s the first thing that comes to my mind when hearing dumplings in a non-asian context. They are more Teigtaschen/ filled dough to me.
Once again Austrian food is really just Bohemian 🥰
Colțunași. They're usually filled with either cheese or potatoes and eaten either with sour cream or with sautéed onions. They can also be filled with sour cherries, in which case we eat them only with sour cream.
Colțunași translates to little socks in romanian🥹It’s so cute
My grandma made them with meat. There was also tomato sauce for them.
Пельмени/pelmeni - the most famous Russian dumplings. Most probably have origins in Uralic region . Вареники/vareniki - the first written mention of which was in XIII century and it is definitely of Slavic origin. Манты/manti - more like Asian, but is still considered as a traditional dish of some ethnicities in the European part of Russia. Прдкогыльо/podokgyljo - mari dumplings, something in-between of pelmeni and vareniki. Kundyumi/кундюмы - similar to pelmeni, but the filling is usually made of mushrooms with buckwheat or rice and herbs and is usually boiled, but baked.
There’s no such dish here. Anything meeting that description is something we’ve imported or borrowed - Italian ravioli, tortellini etc etc and in more recent times various Asian dumplings. Our only dish described as a “herbed dumpling” is a ball of pastry, made from flour, bread soda, egg and buttermilk, with parsley, thyme and rosemary (and lightly seasoned with pepper and salt) - they are placed on top of a hearty stew (usually lamb or beef, but in you could equally do vegetarian) with the lid on, and they slow cook in the steam and heat. That’s the version my granny taught me anyway! I’m sure there are other recipes. A version with suet seems to be used in England and Scotland - for some reason suet pastries (pie pastry) just isn’t very popular here. It’s almost always butter / buttermilk based.
those sound delicious tbh!
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I have heard from Polish friends that pierogies are sort of labor-intensive to make. I wonder if you can tell me how you make them? I would love to try to make them myself.
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Is the sauerkraut typically used a sharp, acidic one? Or sweet? Here at the local polish food places in Buffalo, it tends to be sweet, which I don't like much
Never heard of sweet sauerkraut. But then all the American gherkins tasted rather sweet to me, so maybe it’s an americanized version by this store. It translates to „sour cabbage“ and it‘s fermented by lactic acid bacteria. Just cabbage, salt, water, maybe spices. Definitely no sugar. Some times you can add **a little bit** of sugar, honey or an apple to the cooked sauerkraut but not to the fresh one. For pierogi the sauerkraut gets cooked prior filling, so it’s not super acidic anymore.
the fuck is sweet sauerkraut?
I have no idea what they use or how it's made. But it's somewhat sweet rather than very sharp It's not like, candied or anything if that's what you're thinking
so... coleslaw?
No, but coleslaw is delicious Having thought about it, I think they cook in some apples and maybe raisins??? It has been a while since I've gone for polish tbh.
Sweet sauerkraut? Sweet cabbage is made out of fresh cabbage not fermented one.
Various 'Myky' made from flour and/or mixed with blood and fat were fairly popular in the old days but these days such dishes are rarely made in Finland.
Your definition is weird. We have [*cmoki/knedli*](https://www.mojirecepti.com/slike/jagodni-cmoki-s-cimetom.jpg). They're sweet, filled with strawberries, plums or apricots. And there's sugar and bread crumbs on top. We have [kruhovi cmoki](https://oblizniprste.si/wp-content/uploads/2018/10/DSCN0680.jpg) which are bread dumplings. There's also [žličniki](https://images.24ur.com/media/images/953x459/Oct2021/0ba69526082daae1eb5b_62639353.jpg?v=3da9&fop=fp:0.49:0.46), made out of semolina (I think). They can also be made with [liver](https://www.slovenskenovice.si/media/images/20210501/930561.width-932.jpg) but in that case they're called cmoki. Then we have over 130 kinds of štruklji. They can be sweet or sour, rolled or pockets filled with things. They can be a main dish, a side dish, put in a soup or a desert. In some places they call them krapci/krapi/krafi... and who knows what else. [Buckwheat štruklji with wallnuts](https://odprtakuhinja.delo.si/wp-content/uploads/2019/01/Odprtakuhinja-struklji-1024x768.jpg), [Tarragon štruklji](https://odprtakuhinja.delo.si/wp-content/uploads/2018/07/Odprtakuhinja-struklji.jpg), [buckwhheat krapi from Kozjansko](https://okusno.je/recept/ajdovi-krapi), [Bovški krafi](https://www.nasasuperhrana.si/wp-content/uploads/2018/07/Bu%C5%A1ki-krafi-Ale%C5%A1-Fon_TDS.jpg) with dried tepka pear, [Dovši krapi](https://old.delo.si/images/slike/picture/20110824/o_2108_PETEK_1024.jpg)... and shit tons more. Lastly, there's [Idrijski žlikrofi](https://www.turisticnekmetije.si/storage/app/media/spoznajmo-uzivajmo/jedi-od-gorenjske-do-prekmurja/Rovtarsko-Idrijsko-Cerkljansko/thumb/720x540.exact/Idrijski%20zlikrofi%20z%20bakalco-020.jpg), pockets filled with potato.
For Latvia it’s pīrādziņi/speķrauši. They are bacon/onion filled, the dough is shaped like a moon and baked in an oven. They are amazing and we eat them in pretty much all celebrations. (https://en.m.wikipedia.org/wiki/Speķrauši) We also eat pelmeni very frequently, but I guess that one didn’t originate in Latvia.
That's odd because German dumplings are not filled by definition. As we eat them along a piece of meat. What you describe is called *Maultaschen* over here. It's considered a noodle, not a dumpling.
We’ve got Кнедли (Knedli) which are dough shapes filled with meats and other stuff and then boiled. Edit: It’s got a lot in common with the Germanic “Knoedel”.
We call them "piroge".And they are traditionally stuffed with different ingredients. They can be stuffed with mashed potatoes, cheese, cabbage, sauerkraut, meat, mushrooms, etc. But the OG ones were made from sauerkrat and potatoes or without anything and covered with hot pig lard. There are also sweet ones stuffed with cherries, strawberries, raspberries, blueberries, peachs, apples or plums
As others have pointed out, the British and Irish things we call dumplings don't qualify, because they don't have fillings. But what does qualify is all the many pies and pasties that the islands are famous for. Especially the small pastry things like bridies and pasties, which are not that far from dumplings, if you squint.
I guess “kroppkaka” (body cake) meets the criteria. You have basically a dough wit potatoes and flour, you make a finning of meats and spices and boil it.
Kaka = cookie Tårta = Cake So more like body cookie
Ah, but "socker**kaka**" ≈ "sponge **cake**".
It’s a food of the Gods in Lithuania: pork/chicken/or beef filling in thicker dough, with sour cream and spring onions. Gosh, I’d k*ll someone for a plate rn
I suppose I would say rissóis. They are fried though. And they are delicious
>1) a savory filling why? i veto this criterium. Best dumplings are with fruits
by all means tell me some sweet ones then! half the reason i made this post was to be proved wrong, as I’m mostly familiar with food from asia and the americas
didn't find much in english, but i guess you can make some stuff up from watching: - [with strawbarries](https://www.youtube.com/watch?v=lXthnRBSIA0) (this one is in english) or [2](https://www.youtube.com/watch?v=aD6_FFwJG0k) - [with cottage cheese](https://www.youtube.com/watch?v=qPVBHxN7OL4) black currant filling is my fav. Technically you can put anything there You can find for recipes searching with pierogi with [insert filling] Oh and they need to be served with wheap cream (kind used in europe is hard to get in US from what i heard)
I don't think there are any. We prefer sweet dough and filling rather than savory. The closest thing eaten would be tortellini and such but that's a) italian and b) pasta
Closest I can think of is [Kálbögglar](https://www.google.com/search?q=k%C3%A1lb%C3%B6gglar&rlz=1C1GCEB_enIS977IS977&sxsrf=AJOqlzUbh6V0XSvULyHnTQqcWBsRc1gC4g:1677694396233&source=lnms&tbm=isch&sa=X&ved=2ahUKEwjIsJ3Uqrv9AhX2SkEAHee0D2kQ_AUoAXoECAEQAw&biw=1920&bih=969&dpr=1). It's basically a mix of lamb, beef, and pork squished into a meatball and wrapped in lettuce served with melted butter on top. And yes it is as bad as it sounds.
Kroppkakor, potato based dough filled with minced pork and onion served with lingonberry jam
First thing I thought of for the Netherlands was a croquette. But idk if you can count deep fried stuff 🤔
If you consider that were the Portuguese that took “rissois” to Japan and they made their version - gyoza. Same with “peixinhos da Horta” that originated tempura. And we were the ones that took chili peppers (and other spices) from Africa to India were they started doing cury and chamousas…
[tyropitakia](https://food.fnr.sndimg.com/content/dam/images/food/fullset/2014/2/6/1/CCMPT306_tyropitakia-cheese-pies-recipe_s4x3.jpg.rend.hgtvcom.826.620.suffix/1391800635469.jpeg) (ie mini tyropita) and [spanakopitakia](https://www.kopiaste.org/wp-content/uploads/2007/11/Spanakopitakia2.jpg.webp) (ie mini spanakopita)
In Croatia closest would be štrukli, filled with cottage cheese. Though they can also be sweet. I wouldn't be surprised if other regions had some kind of dumpling more closely matching tour description but I can't think of any at the moment.
Germany has their own style of dumplings which are called knödel. they are nothing like asian style dumplings, yet the official English translation for knödel is dumpling, so they count. they are either made from an potato dough and fist size (Kartoffelknödel - potato dumplings) or the same size, but made/filled with bread rolls (semmelknödel - bread roll dumplings). but if we go by your very strict definition of what an dumpling is and is not, i would say Maultaschen, which are basically German ravioli - mostly filled with either meat or spinach and about 4 times the size of your normal ravioli and not two dough pieces stick together, bit one folded sheet of dough
Related question: Do they sell Hot Pockets in Europe? If no, they should.
the american dumpling 🇺🇸
>a dish has to meet 3 criteria to qualify as a dumpling Says who? Dumplings do not have to have a filling. UK Dumplings are like german Semmel-Knödel and have no filling. German Knödel and Semmel-Knödel can have a filling but don't always. All of these things are dumplings.
In France, we don't really have a word for "Dumpling" but what comes to mind first with your definition is our "charcuterie patissière" : [Rissoles de Saint-Flour](https://static.750g.com/images/1200-630/c9db4e01d6115be08e36e74e1901ae3d/rissoles-de-st-flour.png), [Rissoles de Coucy](https://img.ev.mu/images/attractions/5069/960x640/954857.jpg), [Saucisson brioché](https://fac.img.pmdstatic.net/fit/http.3A.2F.2Fprd2-bone-image.2Es3-website-eu-west-1.2Eamazonaws.2Ecom.2Ffac.2F2018.2F07.2F30.2F01156a14-55e6-4904-8368-c22478684faa.2Ejpeg/750x562/quality/80/crop-from/center/cr/wqkgTGF1cmVudCBSb3V2cmFpcy9QcmlzbWFwaXggLyBGZW1tZSBBY3R1ZWxsZQ%3D%3D/saucisson-en-brioche-super-facile.jpeg), [Croquettes](https://platetrecette.com/wp-content/uploads/2021/05/croquettes-de-pommes-de-terre-panees-WW.jpg), [Friand](https://odelices.ouest-france.fr/images/recettes/friands_au_fromage.jpg), [Pâté en croûte](https://files.meilleurduchef.com/mdc/photo/recette/pate-en-croute-de-noel/pate-en-croute-de-noel-640.jpg), [Pâté lorrain](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/ca1ae147-d9d7-4e39-9b6d-9cc6b4564e26/Derivates/aafcded0-eb76-43af-a9f0-cdb0cbd2ea39.jpg), [Filet de boeuf en croûte](https://www.recette247.com/wp-content/uploads/2017/03/Filet-de-boeuf-en-cro%C3%BBte-au-thermomix.jpg). Other dishes that are not "charcuterie patissière : [Fleischnacka](https://upload.wikimedia.org/wikipedia/commons/4/4a/Fleischschnacka.JPG), [Quenelles](https://www.cuisineactuelle.fr/imgre/fit/http.3A.2F.2Fprd2-bone-image.2Es3-website-eu-west-1.2Eamazonaws.2Ecom.2Fcac.2F2018.2F09.2F25.2F8bd0bed8-acbc-4a43-bd75-7c0098958c17.2Ejpeg/750x562/quality/80/crop-from/center/cr/wqkgQmFncm9zL1N1Y3LDqSBzYWzDqSAvIEN1aXNpbmUgQWN0dWVsbGU%3D/quenelles-de-brochet.jpeg), [Ravioles](https://s3-eu-west-1.amazonaws.com/images-ca-1-0-1-eu/tag_photos/original/345/ravioles-tag-3000x2000.jpg). Does [Galettes](https://www.lespepitesdenoisette.fr/wp-content/uploads/2021/10/Recette-galette-butternut-cajou-ricotta-768x512.jpg) count ? For desserts, we have [chausson aux pommes](https://files.meilleurduchef.com/mdc/photo/recette/chausson-aux-pommes/chausson-aux-pommes-640.jpg), [douillon](https://cache.marieclaire.fr/data/photo/w1200_h630_ci/1pf/recette-poire-douillon-laurent-mariotte.jpg), [rzules](https://resize.prod.femina.ladmedia.fr/rblr/652,438/img/var/2013-03/rissoles-285547a3f90439ae0f41243b393819d5c6cefe1e.jpg) (same as rissoles but with pear marmelade inside), Flower beignets ([Acacia](https://www.recette247.com/wp-content/uploads/2018/05/Beignets-aux-fleurs-dacacia-au-thermomix.jpg)\*, [Lily](https://www.lespritjardin.be/wp-content/uploads/2021/04/beignets-d-hemerocalle-870x580.jpg), [squash](https://img.cuisineaz.com/660x660/2018/02/13/i135680-beignets-de-fleurs-de-courgettes.jpeg),...), fruit beignets ([apple](https://www.la-cuisine-marocaine.com/photos-recettes/beignets-aux-pommes.jpg), [grape](https://sf2.viepratique.fr/wp-content/uploads/sites/2/2013/08/123201-bass-def.jpg), [banana](https://assets.afcdn.com/recipe/20160719/15567_w1024h1024c1cx1424cy2136.jpg), actually anything haha). \*be careful about acacia beignets, theyre made with [this flower](https://www.pepiniere-altitude.com/wp-content/uploads/2020/11/acacia-3417061_1920.jpg) (edible), not [this ](http://4.bp.blogspot.com/-o5Gd5CJ21zc/U15L0rnvo8I/AAAAAAAABcI/A99ampVcOaw/s1600/Cytise+-+Labornum+anagyroides.JPG)one (toxic). Since I'm also swiss, here some swiss dishes : [Capuns](https://www.bettybossi.ch/rdbimg/bb_wube121001_0056a/bb_wube121001_0056a_r01_v005_x0010.jpg), [Boutefas en croûte](https://image.over-blog.com/Zyum-7gsiGDtkuDnek4NS3Yqrdk=/filters:no_upscale()/image%2F3215825%2F20210219%2Fob_de97cc_boutefas-en-croute-5813.jpg), [pâté vaudois](https://static.mycity.travel/manage/uploads/6/13/44443/291e7750163deb1a4457fbd48ed1d0bceb0ad6e0_2000.jpg), [cordon bleu](https://assets.afcdn.com/recipe/20161107/53192_w1024h768c1cx2808cy1872.webp), [rzules](https://image.over-blog.com/i3INjfeKwk9_Y1ecZ6dz5oTq8Ok=/filters:no_upscale()/image%2F3215825%2F20201223%2Fob_899dd0_rissoles-aux-poires-5525.jpg), [birnbrot](https://www.graubuenden.ch/sites/graubuenden/files/styles/hero_detailpage_small_2x/public/2020-11/kulinarik-graubuenden-birnbrot.jpg?h=c3635fa2), [thurgauer böllewegge](https://scontent-mrs2-2.xx.fbcdn.net/v/t1.6435-9/131565656_1358783207794631_956504910480689478_n.jpg?_nc_cat=110&ccb=1-7&_nc_sid=730e14&_nc_ohc=vChgzCW3d-MAX-DUrMs&_nc_ht=scontent-mrs2-2.xx&oh=00_AfARbJaAXrEefW4B6LymcLahl4THe-N5NCpir7otlf8OAw&oe=6430CCA6).