These fulfilling bite-sized chunks can be turned into an entrée or simply eaten as an accompanying dish. In the form of dough pockets, they come in countless variations, have either a sweet or savoury filling, and are enjoyed across the world.

Here is a list of some of the world’s best beloved dumplings:

Ravioli (Italy)

Ravioli are small pasta envelopes filled with ground meat, vegetables, or cheese. The filling varies according to the region: Ricotta cheese and spinach in Rome, fish and greens in Liguria, nettles in Tuscany, and ricotta cheese with grated lemon rind in Sardinia.

Shishbarak (Lebanon)

Packed with intense flavours from the Lebanese 7-spice mixture of paprika, black pepper, cloves, cardamom, nutmeg, coriander and cumin, these beef dumplings are cooked in a yoghurt sauce infused with subtle aromas from cilantro, garlic and mint.

Momo (Nepal and Tibet)

The Nepalese enjoy their buffalo momos, while the neighbouring Tibetans love their momos stuffed with Yak meat. Substituting beef, pork, or vegetables is possible as long as the fillings are thoroughly spiced with the standard condiments turmeric, cumin, coriander, garlic, and ginger. They are served alongside a delicious tomato dip known as Achar.

Wonton (China)

Wontons feature a delectable combination of soft, velvety skin and delicate meat filling, served in a fragrant broth usually accompanied by thin egg noodles. The best variation is the Sichuan wonton known as Chao Shou. They are served in large bowls doused liberally in tongue-numbing chilli oil that has been flavoured with local peppercorn and pungent black vinegar sauce.

Manti (Turkey)

These tiny dumplings are filled with equally tiny portions of minced lamb, onion and garlic, and are served coated with smoked paprika in a thick, creamy yoghurt. They are heartily enjoyed throughout Eastern Europe and Central Asia.

Pierogi (Poland)

The crescent-shaped Pierogi has got to be the most versatile dumpling in the world, with fillings varying from savoury sauerkraut, cheese, potato, or meat to anything sweet like chocolate, blueberry or plum. They are first boiled before being baked or fried.

Modak (India)

These tear drop shaped Indian dumplings are kneaded rice flour stuffed with coconut and jaggery (unrefined whole cane sugar). In the Maharashtra district of western India, the sweet dumplings are offered to Lord Ganesh every August during a Hindu festival known as Ganesh Chaturthi.

Gyoza (Japanese)

With fillings prepared using ground pork and vegetables, these fried Japanese dumplings are made with thin wrappers. It is said that the best gyozas can be found in hole-in-the-wall cafes near subway stations in Japan.

Khinkali (Georgia)

These Georgian dumplings feature a delightful combination of ground beef, pork, chilli pepper, fenugreek and cilantro. Khinkali should be consumed using one’s bare hands as in Georgia the use of utensils is considered impolite.

Bánh bột lọc (Vietnam)

Made from tapioca flour and filled with a shrimp and pork mixture, these delicious dumplings get much of their flavours from the addition of green onions and fish sauce. When cooked in banana leaves, the tapioca wrappers turn translucent, giving them a chewy texture, a perfect contrast to the savoury filling.

Maultasche (Germany)

These large Schwabian dumplings are traditionally loaded with spiced meat, breadcrumbs, spinach, and a variety of herbs, and are either cooked in a broth, or pan-fried. They consist of an outer-layer of pasta dough and are typically larger than the Italian ravioli.

Mandu (Korea)

Nothing shouts “Korean” more than Mandu, dumplings filled with minced kimchi, tofu, carrot, garlic, leeks, green onion, bean sprouts, seasoned with garlic, ginger, and brown sugar. There are a few ways in which they are served – fried, steamed, or boiled in soup. Mandu are folded into circular shapes, a technique considered unique in Northeast Asia.

Buuz (Mongolia)

These steamed dumplings are typically stuffed with ground mutton onion, and garlic, while the wrappers are made from a mixture of barley, wheat, and buckwheat. This dish is traditionally eaten at home on Tsagaan Sar, the Mongolian New Year.

The variations of dumplings are countless and still growing, but one thing’s for sure – these little balls of dough are love at first bite, regardless of where they are made.

This article first appeared in rollinggrace.com