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Banh bot loc - The tapioca flour wrapping of these Vietnamese pork and shrimp dumplings give it a translucent look and chewy texture.

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Char siu bao -

This dim sum classic is a Cantonese barbecue feast tucked away in a fluffy, chewy bun.

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Ravioli -

This Italian staple can be packed with any combination of meat, cheese, and vegetables.

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Momo - Momos are dumplings largely found in Nepalese and Tibetan cuisine. They can be filled with meat, vegetables, or cheese, and are usually served with a tomato-based dipping sauce.

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Kreplach - Often called the “Jewish ravioli,” this Eastern European dumpling uses a thin dough made of flour and egg. It's filled with various meats or potatoes, folded into a triangle shape, and served in chicken soup.

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Xiao long bao - What separates xiao long bao from other steamed Chinese dumplings is the way the skin is pinched at the top, and that a small piece of aspic is folded into the dumpling, which melts and gives it its nickname: "soup dumpling."

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Wontons - China’s wontons have a thin skin and are served in a broth, though they are sometimes also deep-fried. The Hong Kong-style wonton typically has a thicker skin and holds shrimp.

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Pelmeni - These savory Russian dumplings, often filled with meat and mushrooms, look like the love child of tortellini and pierogies.

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Maultaschen - This traditional German dish is filled with sausage meat, spinach, bread crumbs, onions, herbs, and various spices. 

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Manti - Manti dumplings were reportedly adopted by Turks who traveled across Central Asia during the Mongol Empire. They can be filled with any kind of meat, and are often served with yogurt and spiced with red pepper.

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Khinkali - These dumplings are considered the national cuisine of Georgia. Stuffed with spiced meat, cheese, and herbs, the characteristic khinkali is formed by gathering the pleats of the wrapper at the top and boiling it.

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Bryndzové halušky - One of Slovakia's national dishes, these potato dumplings are often served with bryndza, a Slovakian sheep cheese, and sprinkled with bacon or pork fat.

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Har gow - Also called "shrimp bonnets," these traditional steamed Cantonese dumplings use translucent wrappers around shrimp, bamboo shoots, scallions, and grated ginger. 

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Buuz - These Mongolian steamed dumplings are usually filled with a mixture of garlic and ground beef or lamb. 

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Siomay - This steamed fish dumpling, served with vegetables and peanut sauce, is an Indonesian street food, best sampled from vendors with steamers on their bicycles. 

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Mandu - Korea's take on dumplings are often folded into circular shapes and filled with kimchi, a technique rarely found in Chinese cuisine.

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Pierogi - These Polish staples of comfort food are typically stuffed with potato and cheese and served with sour cream, though they can also have minced meat, fruit, or sauerkraut. They're boiled first, then pan-fried in butter with onions.

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Samosa - Usually triangular in shape, samosas are a deep-fried snack filled with spiced potato, onions, peas, lentils, and ground lamb. They're most popular in South Asia and Southeast Asia.

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Kartoffelknoedel - These potato dumplings can be found across Germany, usually as a side dish. The Bavarian version adds a crouton filling.

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Pasty - The savory British hand pie is traditionally filled with beef, carrot, and potato. 

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Tiropitakia - Greece’s little cheese-filled triangles are crispy, flaky pockets of joy.

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Uszka - Similar to the Polish pierogi, the uszka (meaning "little ears" in Polish) is usually filled with minced meat and mushrooms, and served in borscht soup.

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Pastizzi - Malta's baked, crispy take on dumplings are typically filled with ricotta (pastizzi tal-irkotta) or mashed peas (pastizzi tal-piżelli).

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Gyoza - Closely related to Chinese pot stickers (jiaozi), Japanese gyoza tend to be made with thin wrappers and filled with minced pork. They can be steamed, boiled, or pan-fried.

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Ba-wan - This Taiwanese street snack is a staple of night markets. The rice flour, corn starch, and sweet potato wrapper holds a stuffing of pork, bamboo shoots, and mushrooms. The dumplings are then served with a sweet and savory sauce. 

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Empañada - These savory South American delights are spicy, juicy, and crispy. There are also numerous variations of stuffings depending on where you are, from tuna fish to chicken and beyond.

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Kroppkaka - These hearty Swedish mashed potato dumplings are stuffed with an allspice-flavored mix of bacon and onions, and served with lingonberry sauce and butter. Other popular versions of this are the Pitepalt from Piteå, Sweden, which is stuffed with minced meat.

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Svestkove Knedlíky - These Czech fruit dumplings have a dough made from egg, flour, butter, and milk, which is wrapped around a small whole fruit. They’re then boiled, sprinkled with butter and sugar, and served with quark, which is a curd cheese.

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Papas Rellenas - Instead of filling the dumpling with potato, potatoes become the dumpling wrapper in this Peruvian dish, which is typically filled with ground meat.

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Coxinha - This Brazilian street food staple has a thick dough and is filled with shredded chicken. The dumplings are molded into a shape meant to resemble a chicken leg (coxinha means “little thigh”) and then deep-fried.

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Knish -

This Jewish snack can be found across Eastern Europe, and is filled with mashed potato, ground meat, sauerkraut, onions, and/or cheese. They're covered in a heavy dough and either baked or deep-fried.

See also: The worst to best countries in Europe for food

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