When we think of dumplings, we probably associate them with Asian cuisine. But dumplings are so much more. The Czech serve bread dumplings alongside meat, smothered with sauerkraut or gravy. Italians love their gnocchi, a light potato pasta. Polish enjoy their many varieties of Pierogi. German liver dumplings are cooked in hearty soups and stews, alongside heavy potato dumplings. Jewish cuisine serves up matzo balls and kreplach. And of course, where it all started, those delectable light Chinese steamed dumplings taking center stage in dim sum, along with pot stickers and wonton. There are endless varieties worldwide and so many to choose from, where do we start?

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