asmallballofdough(=flourandwatermixedtogether)cookedandeatenwithsoupormeat, or afillingoffruit,meat, orvegetablescoveredwithdoughandsteamed,baked, orfried
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Another type ofdumplingknown as "shui jiao" is sometimes served in place of wonton.
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Savory grain dishes with a large amount are numerous, such as "sujebi" (dumplingsoup) and "beombeok" (thick mixed-grain porridge).
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After frying, thedumplingis marinated in "jocheong" in order to preserve it, and eaten as an after-dinner snack.
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Kibbeh is a pie ordumplingmade with meat and cereal.
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Fufu may be described as adumplingalthough in actual sense, it is not.
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Mashing the rice, it forms a sticky whitedumpling.
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Ottogi also manufactures instant ramen, noodle, pre-washed rice,dumpling, tea and many more.
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The main ingredient is "myky": a palm sizeddumplingmade from blood and barley flour.
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In the past 2,000 years, each country developed its own specific type of smalldumpling, with the ancient gnocchi as their common ancestor.
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Boxty may be bought in shops and supermarkets either in thedumplingform or ready cooked as pancakes.
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Another similar dish is called "verikkk" (blooddumpling).
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Although served in this context as part of a savoury meal, its close relationship todumplingmeans it may also be served as a dessert.
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Adumplingin this context is a biscuit dough, which is a mixture of flour, shortening, and liquid (water or milk or chicken stock).
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A refrieddumplingis an already boileddumplingleft over from previous cooking that is fried, which gives it a slightly crispy outer layer and a tender middle.
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These examples are from corpora and from sources on the web. Any opinions in the examples do not represent the opinion of the Cambridge Dictionary editors or of Cambridge University Press or its licensors.
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