Swedish potato dumplings, kroppkakor, filled with ptarmigan and fried in butter, then served with caramelized onions and lingonberries.
How to make meat-filled pierogis the Polish way. Not an empanada and not a potsticker, it’s Eastern Europe’s gift to dumplings.
How to make Mexican empanadas from scratch. These are masa empanadas, corn dough, not flour. You can fill them with anything you like.
This is a twist on traditional squirrel and dumplings: Squirrel legs braised in wine, then served with pumpkin dumplings, kale and pecans.
Called strangolapreti — “priest stranglers” — in Italian, these dumplings made with breadcrumbs, cheese and a green thing (spinach, amaranth, chard, etc) are easy to make and are a great vegetarian main course or side dish for something meatier.