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Photo of: Pierogi (Polish Dumplings) - Recipe of the Day

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Pierogi (Polish Dumplings)

SUBMITTED BY: TAB

Traditional potato and sauerkraut fillings are stuffed inside a sour cream and egg dough to make these Polish dumplings!

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Top Dumpling Recipes

Made from flour, potatoes, or bread, served in a sauce or with soups & stews, these dumpling recipes will feed the heartiest appetites.

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"We'll all have chicken and dumplings when she comes!" Try one of these recipes.

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Want an all-in-one meal of dumplings? Try this gnocchi recipe.

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NEWEST DUMPLINGS RECIPES

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Cheddar Tomato Dumplings

Submitted by: Red Gold®, Inc.
Provided by: Red Gold

Simmered in Red Gold tomato sauce these fluffy dumplings, with Cheddar cheese in the dough, make a satisfying side dish as well as a delicious, economical main dish.

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Italian Semolina Dumplings

Submitted by: HKCHEF

Living In: Hong Kong, Hong Kong Island, Hong Kong

These light fluffy dumplings work great in soups and stews.

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Cabbage and Dumplings

Submitted by: monica

Home Town: Leesburg, Florida, USA

Living In: Cincinnati, Ohio, USA

Quick and simple dumplings are combined with cabbage and onion cooked in butter to make this traditional dish brought over from Czechoslovakia.

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Uncle Shaf's Bohemian Dumplings

Submitted by: foodelicious

Home Town: Los Angeles, California, USA

Living In: Seattle, Washington, USA

These hearty bread dumplings will anchor you during a windstorm and sustain you through the deepest winter, especially when dished up with roast pork, red cabbage, and lots of pan gravy. Many thanks to my husband's family for sharing this recipe.

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Dumplings

Submitted by: Carol

My mother was one of the best cooks I ever knew. When she made stews we mostly found dumplings in them. We never ate things from packages or microwaves and you sure could taste what food was. That's the only way I cook today - I don't use any electronic gadgets to cook with except an electric stove.

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German Spaetzle Dumplings

Submitted by: Holly

A simple dough of flour, salt, white pepper, nutmeg, eggs and milk is pressed through a spaetzle maker or a sieve to produce strands of dough. Boil in water or broth a few at a time until they float, then saute in butter and sprinkle with fresh parsley.