Stuffed dishes

Kachori, kachodi, katchuri, kachuri or kachauri () is a deep-fried, spicy, stuffed pastry or bread originating from the Marwar region of Rajasthan, India. It is made of maida filled with a baked mixture of moong dal or onions (usually, depending on the variation), besan, coriander, red chili powder, salt, and other Indian spices and deep-fried in vegetable oil until crispy golden brown. It is served potato curry and sometimes with hot with sweet and spicy tamarind chutney or occasionally with mint and green chilli chutney.

pastry with a filling on a single piece of dough which has been folded over and sealed

thumb|Scaccia with tomato and scaccia with ricotta cheese and onion thumb|Scacciata Scaccia (: scacce), scacciata or schiacciata is a Sicilian stuffed flatbread. Scaccia is made with a very thin rectangular layer of dough, folded on itself three or four times. It can be stuffed with different ingredients, the more common variations are ricotta cheese and onion, cheese and tomato, tomato and onion, or tomato and eggplant, depending on location, taste, or season. It is baked and can be eaten hot or cold. Scacciata derives from the Sicilian word meaning to drive away, equivalent to the Italian wo

Schlutzkrapfen () are a semi-circular stuffed pasta, similar to ravioli or pierogi. The dough is usually made of white flour and rye flour, mixed with eggs and olive oil. Typical fillings may include cheese (such as ricotta, quark, mozzarella, or Bitto), spinach, or mushrooms (such as porcini, chanterelles, or cultivated mushrooms). There are also recipes with potato, meat, red beet, or sauerkraut filling. The dish may be served with mushrooms, pesto sauce, sausage, seafood or cherry tomatoes.

Porchetta () is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The carcass is deboned and spitted or roasted traditionally over wood for at least eight hours, fat and skin still on. In some traditions, porchetta is stuffed with liver and wild fennel, although many versions do not involve stuffing. Porchetta is usually heavily salted and can be stuffed with garlic, rosemary, fennel, or other herbs, often wild. Porchetta has been selected by the Italian Ministry of Agricultural, Food and Forestry Policy as a (PAT), one of a list of traditional Italian foods held to

Bolani or bulani (Dari: بولانی), also called periki (Pashto: پارکی), is a stuffed flatbread from Afghanistan, fried with a filling. It has a thin crust and can be stuffed with a variety of ingredients, such as potatoes or leeks but also grated pumpkin, chives, red lentils or with minced meat. It can be served with plain yogurt or mint yogurt and is usually served with a doogh drink.

sweet bun, popular in Hong Kong, named after its characteristic topping, similar to the surface of a pineapple fruit; does not contain any pineapples

French lobster dish

Vietnamese dish

snack pie

pastry that contains various fillings

thumb|Carnitas flautas with jack cheese, guacamole, salsa fresca, and [[cotija cheese]]

Siopao () is a Philippine steamed bun with various fillings. It is the indigenized version of the Fujianese baozi, introduced to the Philippines by Hokkien immigrants during the Spanish colonial period. It is a popular snack in the Philippines and is commonly sold by bakeries and restaurants.

thumb|Inside of a , featuring its sweet, mildly spicy sauce|117x117px A '''' is a Bolivian type of baked empanada, a type of turnover. are savory pastries filled with beef, pork or chicken mixed in a sweet, slightly spicy sauce containing olives, raisins, ají, potatoes and sometimes egg. Vegetarian are sometimes available at certain restaurants. Salteñas'' are filled with a juicy gelatin-based stew that is solid when prepared, but melts when they are baked; the pastry is hard and sweet, not like other empanadas.

savory turnover

Eggah, or ijeh (, ʻEgga) is an egg-based dish in Arab cuisine that is similar to a frittata or a French omelette, but firmer, as it uses eggs to bind fillings like meat and vegetables.

Barbajuan (also spelled barbagiuan or barbagiuai) is an appetizer mainly found in eastern part of the French Riviera, in the western part of Liguria and in Monaco. A kind of fritter stuffed with Swiss chard, rice and ricotta, among other ingredients. In Monaco, where it is especially eaten on the national day, 19 November. The word means Uncle John in western Ligurian and Monégasque dialect. Other fillings can include pumpkin, minced meat, leeks or eggs.

sourdough bread from Malta

traditional dish in Peruvian cuisine

thumb|300px|Botillo from El Bierzo thumb|300px|Portuguese botelo, in Mirandela

Casoncelli (; Lombard: , , in Eastern Lombard) are a type of stuffed pasta typical of the culinary tradition of Lombardy, in the north-central part of Italy.

Shaobing (), also called huoshao, is a type of baked, unleavened, layered flatbread in northern Chinese cuisine. Shaobing can be made with or without stuffing, and with or without sesame on top. Shaobing contains a variety of stuffings that can be grouped into two main flavors: savory or sweet. Some common stuffings include red bean paste, black sesame paste, stir-fried mung beans with egg and tofu, braised beef, smoked meat, or beef or pork with spices.

Serbian dish

Vietnamese bun

Thailand rice dish

Indian fried snack

thumb|right|Racuchy topped with powdered sugar

Casunziei (also called casonciei, casanzes or csanzöi) is the name in Ladin for a type of stuffed pasta, consisting of a filling sealed between two layers of thin pasta dough, folded in a typical half-moon shape. They are commonly homemade and are typical of the culinary tradition of the Dolomites area, in the northeastern part of Italy, especially the provinces of Belluno, Bolzano, and Trento.

Popiah (, Teochew Peng'im: boh⁸ bian²) is a Fujianese/Teochew-style fresh spring roll filled with an assortment of fresh, dried, and cooked ingredients, eaten during the Qingming Festival and other celebratory occasions. The dish is made by the people and diaspora of Fujian province of China (in Quanzhou, Xiamen, and Zhangzhou), neighbouring Chaoshan district, and by the Teochew and Hoklo diaspora in various regions throughout Southeast Asia and in Taiwan (due to the majority of Taiwanese being Hoklo), The origin of popiah dates back to the 17th century.

food

Chinese baked bun

thumb|right|250px|A matambre relleno

Jianbing () is a traditional Chinese street food similar to crêpes. It is a type of bing generally eaten for breakfast and hailed as "one of China's most popular street breakfasts." The main ingredients of jianbing are a batter of wheat and grain flour, eggs and sauces, cooked quickly by spreading the batter on a large frying pan or a specialized flat hotplate. It can be topped with different fillings and sauces such as youtiao, baocui (, thin and crispy fried cracker), ham, chopped or diced mustard pickles, scallions and coriander, chili sauce, or hoisin sauce depending on personal preference

Deep-fried stuffed yeast dough from Szczecin, Poland.

Lemper () is an Indonesian savoury snack made of glutinous rice filled with seasoned shredded chicken, fish, abon (meat floss) or serundeng. The specific lemper filled with seasoned shredded chicken is called lemper ayam (lit: chicken lemper). The meat filling is rolled inside the rice, in a fashion similar to an egg roll; this is in turn rolled and wrapped inside a banana leaf, oil paper, plastic sheet, or tinfoil to make a packet ready for serving. If banana leaf is not available, corn husk can be used. Lemper are most often seen as snacks, but may sometimes be served as appetizers as well.

Bichak is a stuffed baked or fried pastry that comes in different forms (round, triangle, quadrangle) appetizer or meal similar to a turnover, served in Central Asia cuisines including Uzbek cuisine, Tajik cuisine, Afghan cuisine, and Middle Eastern cuisine, most notably in Moroccan cuisine. It is often served during tea or coffee hour. Bichak can be stuffed with pumpkin, veggies, and jam for a sweet taste, or meat and cheese for a savory addition to lunch. Bichak is also popular because it can be prepared in large quantities. They are traditional for Rosh Hashanah and Sukkot. For kosher dairy

thumb|Paccheri with pork ragù Paccheri () is a type of pasta in the shape of a very large tube, originating from the Campania region of Italy. They are generally smooth, but there is also a ribbed version, paccheri millerighe. The name comes from Neapolitan paccharia, 'slaps', with a depreciative -ero suffix (-eri in plural) to indicate something common. The name has been ascribed to a slapping sound they may make when eaten. They can be served stuffed, and are commonly prepared with beans, or with ricotta and tomato sauce in Campania. As they are eaten, they split open, forming a flat sheet.

thumb|Before rolling: an indent in the masa was filled with rice and seasoned pork, and then covered with potato, tomato, fresh mint, olives and a few raisins. thumb|Nacatamal with both banana leaf and aluminum foil wrapping A nacatamal (Nahuat: Nakatamal, Nakat "meat", tamal "tamale") (Nahuatl: Nacatamal, Nacatl "meat", tamalli "tamale") is a traditional Nicaraguan dish similar to the tamal and to the hallaca. Nacatamales have Mesoamerican roots, and originated from the Nicarao tribes who inhabited western Nicaragua, its name originates from the Nawat language and translates to 'meat tamale'.

Kartoffelklöße () or Erdäpfelknödel are a type of potato-dumpling. They often contain a crouton-, ham-, or sauerkraut-filling.

Litti Chokha a complete meal originated from the Indian state of Bihar.

Pasteles (; singular pastel), also pastelles in the English-speaking Caribbean, are a traditional dish in several Latin American and Caribbean countries. In Puerto Rico, the Dominican Republic, Venezuela, Panama, Trinidad and Tobago, and the Caribbean coast of Colombia, the dish looks like a tamal. In Hawaii, they are called pateles in a phonetic rendering of the Puerto Rican pronunciation of pasteles, as discussed below.

thumb|270px|Uncooked Rouladen thumb|270px|Sliced beef roulade filled with bacon, [[onion and pickled cucumber. The carrot piece on top belongs to the broth, which is used as gravy for the complements.]]

Taiwanese dish

English dish of bacon-wrapped dried fruit

300 px|thumb|Morcón Morcón is a type of chorizo, eaten in much the same way. It is typical of the regions of Andalusia and Extremadura and the province of Salamanca. The difference is the meat with which it is made, which is usually lean without much fat content, and that the meat is stuffed into a section of pork large intestine. In Murcia, Albacete and in some Spanish-speaking regions of the Valencian Community, morcón is a sausage made with cooked pork, stuffed in a bladder, similar to mortadella. In the Valle de Ayora there is a variant known by the name perro. In old Spanish from the 16th

A gordita (; ) in Mexican cuisine is a dish made with masa and stuffed with cheese, meat, or other fillings. It is similar to the Colombian and Venezuelan arepa. There are two main variations of this dish, one of which is typically fried in a deep wok-shaped comal, consumed mostly in central and southern Mexico, and another one baked on a regular comal. The most common and representative variation of this dish is the "gordita de chicharrón", filled with chicharron (a spiced stew of pork rind) which is widely consumed throughout Mexico. Gorditas are often eaten as a lunch dish and accompanied b

savory pastry of the United States

Vietnamese dish

cheeseburger that has the cheese inside the meat patty instead of on top, resulting in a melted core of cheese within the patty

Eo-mandu () is a half-moon-shaped mandu (dumpling) prepared with filleted whitefish, most typically brown croakers, instead of flour dough as the wrapping. In the past, it formed part of Korean royal court cuisine, and was a popular dish among the yangban (upper class). It was often served at summer birthday tables for elder family members. It is commonly eaten during Buddha's Birthday.

type of cooking pan, and the foods cooked with it

Sgabeo is an Italian food from Lunigiana, a historical region now divided between Liguria and Tuscany. It is a leavened bread dough, cut into strips, fried and salted on the surface, which is traditionally eaten plain or stuffed with cheeses or salumi. Lately, however, it is not uncommon that sgabeo is also proposed as a sweet, filled with pastry cream or chocolate.

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Pastissets (), also called casquetes, pastelicos, dulces de alma or flaons are stuffed fried pastries from Catalan cuisine, Valencian cuisine and Aragonese cuisine. They can be filled with cabell d'àngel jam, sweet potato jam, or almonds, even with mató cheese and codonyat. They are typical of Terres de l'Ebre and in Valencian Community. In Mallorca, there is a very similar preparation called rubiol.

Bupyeon () is a type of steamed tteok (rice cake) used in traditional Korean weddings. It is a local specialty of Miryang, South Gyeongsang Province.

A carimañola, also called caribañolas, yuca fritters, or pastel de yuca, is a traditional fried food commonly found in the Caribbean coastal regions of Colombia and Panama. It is made primarily from yuca (cassava) dough, which is stuffed with ground beef, shredded chicken, or cheese, and then deep-fried until golden and crispy. Carimañolas are typically eaten as a breakfast item, snack, or appetizer.

sausage and bacon dish of the United Kingdom

Pootharekulu (plural) or poothareku (singular) is a popular Indian sweet from the Andhra Pradesh state of south India. The sweet is wrapped in a wafer-thin rice starch layer resembling paper and is stuffed with sugar, dry fruits and nuts. The sweet is popular for festivals, religious occasions and weddings in the Telugu states.

Thai egg dish

Chinese stuffed pancake