A kind of pudding consisting of a mass of paste or dough, more or less globular in form, either plain and boiled, or enclosing fruit and boiled or…

A plain dumpling made from bread dough.

In Jonson's use: (probably) = gnocchi, n. Obsolete. rare.

colloquial (originally Nautical) and regional. A boiled dumpling; (in later use also) a deep-fried dumpling.

a dumpling.

a dumpling whose ingredients include potatoes.

In the Caribbean and Angola: a kind of porridge or dumpling made from cornmeal or cassava flour.

(a) the action of hopping about, a dance; (b) (a name for) an apple dumpling.

In Germany, a type of dumpling. Cf. knaidel, n.

Caribbean and New Zealand. A large scone, typically sweetened, fried or baked in an oven, and (in the Caribbean) often served at breakfast. Also (Car…

An item of food made from a small ball of dough; spec. (a) originally U.S., later also Australian and Scottish a dumpling (cf. doughboy, n. 1); (b)…

A small light Austrian and Bavarian dumpling, made with a batter including eggs, and usually semolina.

With plural agreement, or collectively. A dish, of Polish and Eastern European origin, consisting of small, usually semicircular, dough cases or…

With plural agreement. Small dumplings made with flour, semolina, potato, etc., cooked and served with cheese or seasoning.

Applied to various roundish or lumpy pieces: ‘something round, as a cob of coal, a cob of bread’ (Lanc.… dialect. A (baked apple) dumpling.

a small dumpling made of seasoned matzo meal bound together with egg and chicken fat, typically served in chicken soup; = knaidel, n.

A small dumpling made of seasoned matzo meal mixed with egg and chicken fat, typically served in soup at Passover; = matzo ball n. at matzo, n.…

A type of fried, often stuffed, dumpling. Also: a small pizza.

A baked or fried dumpling of flaky dough typically filled with potato, cheese, or meat.

With plural agreement. Small matzo flour dumplings, usually served with soup, frequently as part of the Passover meal in Jewish households.

In East Asian cookery: a snack consisting of small steamed dumplings, typically stuffed with meat or seafood and vegetables.

A small light Austrian and Bavarian dumpling, made with a batter including eggs, and usually semolina.

A filled dumpling, typically crescent-shaped, esp. one that is pan-fried until brown on one side, then turned and simmered in a small amount of broth.