Dumplings

Malaysian traditional dumpling

Cjarsons (), also known as cjalsons or cjalzons, is a typical dish of Friulan cuisine, more specifically of the alpine region of Carnia, but also common in the whole Friuli-Venezia Giulia region.

Gulha (; pronounced ) is a typical and popular Maldivian snack food.

Traditional Singaporean snack made from rice flour and stuffed with sweet fillings

Corunda is a Mexican type of tamale, but wrapped in a long corn or reed plant leaf, and folded, making a triangular shape or spherical shape. They are typically steamed until golden and eaten with sour cream (Mexican crema) and red salsa. Unlike typical tamales, they do not always have a filling. They are usually made using corn masa, salt, lard, and water. Some corundas are filled with salsa on the inside. They are commonly sold by the dozen.

Pantruca, is a typical food of Chile made with flour. It is a type of dumpling whose dough is made with water, flour and a bit of oil, cut in irregular pieces and later mixed with vegetable soup or beef stock.

Jalangkote (Lontara: ᨍᨒᨃᨚᨈᨙ) is a South Sulawesi fried dumpling from Indonesian cuisine, stuffed with rice vermicelli, vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten. A popular dish in Makassarese cuisine of the Makassarese and Buginese people, it is also a specialty of South Sulawesi, Indonesia. Jalangkote is similar to dishes such as pastel and panada.

Thai snack dish

Serviettenknödel, (German pronunciation ) also called Serviettenklöße (lit. "napkin dumpling") are a kind of bread dumplings made from dried wheat bread rolls like Kaiser rolls, milk and eggs. Servierttenknödel are a middle European dish made from the same dough as Semmelknödel and are usually served as a side dish. They are sometimes served as a main course or a dessert.

A chapalele is a Chilean dumpling made from boiled potatoes and wheat flour. They are especially prevalent among the cuisine of Chiloé.

suet pastry

large Chinese steamed bun

Sorrentinos are a type of Argentine ravioli, but larger, more circular and originally wrapped without fluted edge. The dough is made with flour and eggs, and the filling of the original recipe consists of York ham and mozzarella.

Boraki (, ), also known as alboraki () and tatar-boraki (), is a traditional Armenian dish made with minced meat, onions, and various spices, wrapped in layers of dough. It is a common dish among Armenians and is widespread throughout nearly the entire territory of Armenia.