Knoephle soup, a North Dakota classic, with little dumplings, cream, root vegetables and smoked meat, in this case, smoked sharp-tailed grouse.
How to make Mexican tetelas, which are a triangular sort of empanada or dumpling of masa filled with beans and cheese.
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.