A roundish mass of dough boiled in soup, or as a sort of pudding; often, a cover of paste inclosing an apple or other fruit, and boiled or baked; as, an apple dumpling.
small balls or strips of boiled or steamed dough
dessert made by baking fruit wrapped in pastry
a food with few, indeed no, social pretentions, and of such simplicity that it may plausibly be supposed to have evoloved independently in the peasant cuisines of various parts of Europe and probably in other parts of the world too
a whole fruit encased in pastry, while a turnover encloses a sweet or savory filling that can be a single ingredient or several
1. Small balls made of dough, meat or potato mixture, which are steamed or poached. typically used to garnish soups and stews. 2. Fruit encased in dough and baked.
a starchy mixture or dough which is poached in and served with a stew.
1) Large of small amounts of dough usually dropped into a liquid mixture such as broth, stew, or fruit. 2) A fruit or fruit mixture encased in sweet dough and baked. Recipe: Chicken & Dumplings
A starchy mixture or dough. cooked in and served with a stew. Also can refer to pastry wrapped baked fruit, such a apple dumplings.
A dough ball cooked in a liquid, such as soup.
Dumplings may be any of a wide variety of dishes, both sweet and savoury, in several different cuisines. They are either made from balls of dough or are small parcels of food encased in pastry, dough, batter, or leaves.