Definition
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Cooking dumplings in boiling water
The precise definition of a dumpling is controversial, varying across individuals and cultures.[1][2] The term emerged in English by the 17th century, where it referred to a small lump of dough cooked by simmering or steaming.[5][2] The definition has since grown to include filled dumplings, where the dough encloses a sweet or savory filling.[6][5][2][7] Dumplings can be cooked in a variety of ways, including boiling, simmering, and steaming, and occasionally baking or frying; however, some definitions rule out baking and frying in order to exclude items like fritters and other pastries that are generally not regarded as dumplings by most individuals.[