Originally brought to the Pennsylvanian region by immigrants from Eastern Europe, pierogies have become a unique staple dish, both in the city of Pittsburgh and all over Western Pennsylvania. Pierogies are soft, semicircular dumplings that are traditionally filled with potatoes or cheese, but the number of fillings is virtually countless and limited only by imagination. In Poland, pierogies have been made since the 13th century, and they had been brought to the United States during the late 19th and the early 20th century, when Pittsburgh experienced a population boom during the Great Migration. As pierogies are inexpensive and portable, they were a common meal in the lunch boxes of numerous mill workers during the Industrial Age. Today, the dish is served both in upscale restaurants and in the kitchens of Polish descendants throughout the region. Their popularity even gave birth to the Great Pierogie Race (a mascot race of six contestants in giant pierogie costumes) during the baseball game of the local sports team called the Pittsburgh Pirates.
Apple dumpling is an American dessert consisting of a dumpling filled with apples, butter, sugar, cinnamon, and sometimes raisins. The dish is traditionally baked until it develops a tender texture, and it is often served with a scoop of vanilla ice cream on the side. It is believed that apple dumplings were invented by the pilgrims, who brought the recipes for fruit dumplings over to America. Today, the dessert is especially popular in the Pennsylvania region.
Festival is a Jamaican fried dumpling made from a dough of flour, cornmeal, sugar, salt, and water, shaped into elongated pieces and fried until golden and crisp on the outside and soft inside. It is commonly served alongside fried fish, escovitch fish, jerk meats, and other street-food dishes in Jamaica. The combination of cornmeal and a touch of sweetness distinguishes festival from plain fried dumplings, making it a staple at cookshops, roadside stalls, and beachside fish shacks throughout the island. Its development can be traced to the evolution of Jamaican fried doughs in the twentieth century, when cooks began incorporating cornmeal and sugar into basic flour dumplings. Fried dumplings have long been part of Jamaican cooking, but festival emerged as a sweeter variation designed to pair well with spicy foods such as jerk chicken and hot pepper sauces. The inclusion of cornmeal may reflect influences from earlier Caribbean and African preparations using ground maize, while the sweetened dough reflects local preferences for balancing spicy or acidic dishes with mild, slightly sweet sides. By the mid-century period, festival had become a recognized item at jerk stands and seaside restaurants, and it spread widely as Jamaican street food culture grew. Preparation begins by mixing flour, cornmeal, sugar, and a small amount of salt in a bowl. Baking powder is added to help the dough rise slightly. Water or milk is added gradually to form a soft, pliable dough, which is then kneaded briefly until smooth. The dough is divided and shaped into long, slightly tapered pieces that resemble small torpedoes. These pieces are fried in hot oil until they puff slightly and turn a uniform golden brown. The finished festival has a crisp exterior and a tender, slightly sweet interior with a mild corn flavor. Festival is eaten throughout Jamaica, especially with fried escovitch fish, steamed fish, peppered shrimp, jerk chicken, jerk pork, or roast fish. It also appears at parties, family gatherings, and beachside eateries where seafood is cooked to order. It pairs well with drinks such as ginger beer, ting, coconut water, cold lager, rum punch, or sorrel drink, all of which complement the light sweetness and fried texture of the dish.
Crab rangoon is an American-Chinese dish consisting of a deep-fried dumpling that is stuffed with crab meat, garlic, scallions, and cream cheese. It is believed that the first crab rangoon was invented at Trader Vic's bar in either Oakland or San Francisco, although some claim that it was invented in Missouri for the World's Fair in 1904. Regardless of the origins, today this appetizer can be found in numerous Chinese-style restaurants throughout America, where it is often served with dips such as mustard, soy sauce, or plum sauce on the side.
Toasted ravioli is a St. Louis specialty consisting of crunchy, breaded pasta that is topped with grated parmesan and served with a marinara-style sauce on the side. The dish is served hot as an appetizer. Despite the name, toasted ravioli are deep-fried, not toasted, making it yet another example of a misnomer. Food experts believe that the first iteration of the dish was made in the 1950s, at a restaurant called Angelo Oldani's. The ravioli can be filled with a variety of ingredients, and some of the most popular ingredients include eggs, cheese, spinach, and beef.
Poutine râpée is a traditional Acadian dish consisting of a boiled potato dumpling that is stuffed with salted pork. The dumplings can be made from grated or mashed potatoes, and they typically have a greyish color and bland flavor. There are a few ways to consume these dumplings: plain, sprinkled with pepper, white sugar, brown sugar, or even molasses. The dish is usually prepared for special and festive occasions such as Christmas.
Chicken and dumplings is an American dish consisting of water-cooked chicken and dumplings made from flour, shortening, and liquid. The dumplings are usually cooked in the leftover chicken broth after the meat has been cooked. The dish was originally prepared during the Great Depression as a way to stretch a small amount of meat that would feed many people.
Slippery dumplings is a traditional dish originating from Delaware. The dish consists of baked chicken that's served with slippery dumplings on the side. The dumpling dough is rolled, cut into squares, then cooked in chicken broth, and as a result it makes the dumplings slippery. During cooking, a rich and soupy chicken gravy develops in the pot. This dish is a staple of fundraising dinners and church suppers in Delaware, and many restaurants offer it on their menus. Chicken and slippery dumplings are also often served with succotash or green beans on the side.
Grandpères is a French Canadian dessert that was very popular in Quebec during the Depression. It is made by boiling dumplings in a combination of maple syrup and water. The dumplings consist of flour, baking powder, butter, and milk. Grandpères are traditionally served piping hot with the syrup in which they were cooked. If desired, they can be accompanied by a scoop or two of vanilla ice cream.
Boova Shenkel is a traditional dish originating from Pennsylvanian Dutch cuisine. The dish consists of a beef stew and potato dumplings that are essentially giant, oversized pierogis. The ingredients include beef, eggs, potatoes, flour, parsley or celery, lard, onions, butter, cubed bread, milk, white pepper, and salt. The dumplings are boiled in the beef broth, then often pan-fried in butter. When served, the dish is usually topped with a beef gravy or brown butter sauce. Boova shenkel is typically served during the Lenten season before Easter. The name of the dish means boys' legs, referring to the dumplings that resemble thick and short legs.
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For the “Top 10 North American Dumplings” list until April 20, 2026, 420 ratings were recorded, of which 386 were recognized by the system as legitimate.
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