Stuffed dishes

Thai street food

dish specially made in jodhpur with filling of potatoes and a chilli

Vietnamese steamed rice cakes

Jjinppang () is a steamed bun, typically filled with red bean paste with bits of broken beans and bean husk. Traditional jjinppang is made of sourdough fermented using the yeast in makgeolli (rice wine), but younger varieties such as hoppang are often made without fermentation. Warm jjinppang is softer than baked breads due to the higher moisture content, but it hardens as it cools. Thus it is recommended to eat while the bun is still hot. Hardened jjinppang can be steamed again before being eaten.

food, baked goods

thumb|Sajji being cooked in Balochistan, Pakistan

A runza (also called a krautburger, or kraut pirok) is a yeast dough bread pocket with a filling consisting of ground beef, cabbage or sauerkraut, onions, and seasonings. Runzas can be baked into various shapes such as a half-moon, a rectangle, a round (bun), a square, or a triangle. The runzas sold by the Runza restaurant chain are rectangular while many of the bierocks sold in Kansas are round buns.

Italian peasant dish

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.

American food using sausage

A '''''' (, literally "meat pie") is an everyday Finnish food sold in supermarkets and often available ready-to-eat as street food. It is a form of savoury pie or turnover made from doughnut dough and filled with a mixture of minced meat and cooked rice and cooked by deep frying. It does not resemble a traditional English or American meat pie or turnover because it is made of doughnut mix and is deep fried. They are usually bought ready-cooked and are simply reheated in a microwave oven.

Traditional Assamese and Bengali rice cake

snack made with puff pastry and a stuffing

Indonesian and Malaysian chicken dish

This is a food article about a wrap style sandwich

Popular snack in West Virginia and neighboring areas

A galette-saucisse () is a type of French street food item consisting of a hot sausage, traditionally grilled, wrapped in a buckwheat crepe called galette de sarrasin or Breton galette. The French region known as Upper Brittany is the traditional homeland of galette-saucisse, especially the department of Ille-et-Vilaine and some parts of its bordering departments like Côtes-d'Armor, Morbihan, Loire-Atlantique, Mayenne and Manche.

thumb|Tofurky brand tofurkey

large Chinese steamed bun

Poornalu, purnalu, boorelu (Telugu: బూరెలు) or burelu is an Indian sweet and dumpling made of rice flour stuffed with jaggery mixed dal paste and dry fruits. It is often served hot with ghee. It is called poornam in Telangana and Andhra Pradesh. Poornam preparation follows the traditional methods common to all South Indian cuisines. Poornam Boorelu are traditionally prepared using a rice-urad dal batter, and then packed with some shredded dry fruits and channa dal mixture known as poornam and it is then deep-fried in oil until golden brown.

Medfouna (, "buried"; ), also known as "Berber pizza" or "desert pizza", is a Berber and Moroccan cuisine, rustic dish from the Middle Atlas of Morocco. It is prepared from a round-shaped dough that is stuffed and baked over a wood fire, soft inside and crispy outside. Unlike pizza, Medfouna consists of two layers of dough: one at the bottom and one on top that covers the filling. It is typically served along with a glass of Moroccan mint tea.

A klobasnek (Czech klobásník , plural klobásníky, meaning "a roll made of sweet, spun dough known as koláč made and often filled with klobása or other fillings") is a chiefly American Czech savory finger food. Klobasneks are much more commonly known as kolaches in Texas, but should not be confused with traditional Czech kolaches, which are also popular and are known by the same name. Klobasneks are similar in style to sausage rolls, but the meat is wrapped in kolache dough. Klobasneks have become a significant element of Texan culture and can be found everywhere from gas stations to specialize

Mexican pastry

Boliche (pronounced [bo'litʃe], also called boliche mechado) is a pot roast dish from Cuban cuisine consisting of eye round beef roast stuffed with ham. The stuffed roast is browned in olive oil and simmered in water with onions until the meat is soft, and then quartered potatoes are added. Additional ingredients can include green peppers and various spices such as coriander, oregano and bay leaf, and salt and pepper. During the cooking process, the flavors of the ham and beef intermingle, and the ham can serve to baste the interior of the beef.

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.

French dish

Šoldra, Šoldr () is a traditional Silesian cuisine Easter bread. It is also known as muřin (). It is traditionally prepared and eaten on Easter Sunday.

iconic food from the south of New Zealand

bun with beef filling

Indian cauliflower flatbread

Italian meat-filled pasta