you probably grew up eating dumplings

in one form or another.

You might steam them, boil them, fry them, or bake them.

And let's not forget the endless options of fillings.

Here are 23 dumplings from around the world.

Some of the earliest evidence of the dumpling

dates back to over 1000 years ago in Chinese cuisine.

And while countless varieties exist in the country,

we'll only be talking about one: xiao long bao.

The ever-popular steamed soup dumpling

consists of a delicate wrapper

filled with broth and minced pork, crab, or shrimp.

It's typically served in bamboo baskets.

According to legend, the first xiao long bao

was created by Huang Mingxian,

a food vendor who wanted to update the classic dumpling

and stand out amid his competitors.

Known as a Sardinian ravioli,

these dumplings are folded to look like an ear of wheat.

Hailing from the province of Ogliastra,

they're typically filled with potatoes, pecorino cheese,

lard, onions, garlic, and mint

but can also be filled with ricotta, spinach or chard

and saffron.

They're often served with a drizzle of tomato sauce

and topped with pecorino.

This breakfast dumpling is most popular in northern Vietnam

and is made of thick rice flour and broth paste,

filled with ground pork, shallots,

wood ear mushrooms, and seasonings.

The dough and filling are then stuffed into a banana leaf,

formed into a pyramid, and steamed.

You can find it at many street vendors in Vietnam.

These Nepali dumplings are usually filled with meat,

vegetables, and/or cheese

and served with a tomato-based dipping sauce.

Some Nepali vendors in Kathmandu

have even filled momos with Snickers and Mars Bars

to accommodate tourists.

Coxinhas, which translates to "little thighs,"

are a popular Brazilian street food made of a thick dough

that is filled with seasoned shredded chicken

and then shaped to look like a chicken leg.

It's then breaded, deep fried, and drenched in hot sauce.

One of the national dishes of Taiwan,

ba-wan is among the country's most prevalent street foods.

This iconic dumpling consists of rice flour

and potato starch wrapper,

filled with pork, bamboo, and mushrooms.

It can be steamed or fried

and is typically served with a sweet and spicy sauce

or a rich broth.

These breaded, deep-fried dumplings

are also known as shrimp pockets or shrimp turnovers,

and they consist of a flour-based, buttery dough,

filled with a creamy mixture of shrimp, onion, and parsley.

They're perfect as snacks or appetizers.

Hailing from Turkey

but popular across Europe and the Middle East,

manti are boiled dumplings

that are typically filled with ground lamb

and accompanied by a garlic-yogurt sauce

topped with sumac.

A classic Guyanese dumpling that is often paired

with a traditional coconut milk broth soup

called metemgee,

this simple, yet tasty steamed dumpling

is made with wheat flour, sugar, and butter.

This savory dumpling is made of soaked bread

that is formed into a roll, then boiled or steamed

and it's served alongside hearty stews and meat dishes,

often soaked in gravy.

Sometimes smoked meat, fresh herbs, or diced onions

are added to the dumpling mixture.

Banku, one of the national dishes of Ghana,

is a slightly sour tasting dumpling

made of fermented cornmeal and cassava dough

that is formed into a smooth paste, and then boiled.

They're traditionally served with soup,

okra stew, or grilled fish with pepper sauce.

This hearty, sweet, and savory dumpling dish

consists of a potato-based dough

stuffed with fried onions, bacon,

all spice, and white pepper.

They're then served with sour cream, melted butter,

and Sweden's iconic lingonberry jam.

These small, flavorful dumplings have origins in Lebanon

but are also popular in Iraq, Syria, Jordan, and Palestine.

Either boiled, baked, or fried,

shish barak are filled with seasoned lamb,

onions, and pine nuts

and are usually served in a warm yogurt sauce

with melted butter, mint, sumac,

and toasted pine nuts sprinkled on top.

These dumplings are often filled with fish,

like carp or salmon,

or meat with chopped onions, cheese, dill, and pepper.

While the savory version

is typically served with sour cream,

the dessert version can be filled

with a mixture of cherries or blueberries

and sweet cottage cheese, cloves, lemon juice, and sugar.

This dumpling's defining filling is kimchi,

but it can also include tofu, shrimp,

pork, beef, cabbage, bean sprouts,

onions, scallions, and mushrooms.

Mandu can be steamed, deep fried, pan fried, or boiled

and are usually served in soup

or alone with a dipping sauce.

Korean dumplings were traditionally prepared

for ancestral rights

and enjoyed most on cold winter days.

Typically served during Shabbat,

this unique Persian Jewish dumpling's defining flavors

come from minced chicken, veal, or lamb

mixed with onions, chickpeas, turmeric, cumin, and cardamom.

Gondi are often served in chicken broth, like a matzo ball.

Popular across Europe and America,

these dumplings are made by filling unleavened dough

with potato, minced meat, cheese, or sauerkraut.

They can also be made with fruit fillings,

making these dumplings both sweet and savory.

Buuz is a steamed dumpling with a flour-based dough

typically filled with garlic and mutton or beef.

A national dish of Mongolia, they're typically served

during the Mongolian Lunar New Year.

This sticky, gooey potato dumpling

is most popular in Bavaria, Thuringia,

and the Rhineland regions.

These ball-shaped dumplings

can be made with cooked potatoes,

raw potatoes, a combination of both,

or a quick, dehydrated version that comes in a box.

It's often served with schnitzel, sauerbraten,

and other hearty meat dishes.

Pinsec frito is a deep-fried dumpling

and is usually served with dipping sauces,

such as sweet and sour, spiced vinegar,

banana ketchup or, Mang Tomas,

or a Filipino pork liver sauce.

It makes a great appetizer.

This Japanese dumpling

that is especially popular in Nagano

consists of fermented buckwheat dough

filled with various vegetables, meat, seafoods,

or anko bean paste.

It's then cooked on an iron pan.

Traditionally, it was eaten by farmers during lunch breaks

and made inside an irori,

a traditional fireplace at a farmhouse.

Though derived from France,

croquetas de jamón have become an essential dish

in Spanish tapas,

featuring one of Spain's most iconic foods, serrano ham.

Formed from a mixture of potato, eggs,

bechamel sauce, and ham,

they're then breaded and fried.

A small Siberian dumpling widely consumed across Russia,

pelmeni is considered one of Russia's national dishes.

It consists of a thin wrapper

that can be stuffed with anything from ground meat or fish

to mushrooms, onions, or cabbage.

They range from mild to very spicy,

with fillings varying between regions and family recipes.

As you can see, the diversity of dumplings

is apparent in cultures all around the globe.

Which dumpings are your favorite?