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.
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.
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.
Matzah ball is a dumpling made from matzah meal, eggs, fat, and liquid, most commonly served in clear chicken soup. It is one of the best-known dishes of Ashkenazi Jewish cooking, especially associated with Passover, when leavened bread is avoided, and matzah becomes the central grain product of the holiday table. The dumpling is called kneidlach in Yiddish, and although it is simple in composition, it carries a surprisingly wide range of textures, styles, and family opinions. Some matzah balls are light, tender, and airy enough to break apart easily with a spoon, while others are dense, firm, and almost chewy, with enough structure to hold their shape in hot broth. Both versions have loyal defenders, and the difference often comes down to ingredient ratios, the amount of resting time, and whether the mixture is handled gently or packed tightly. The basic mixture begins with matzah meal, ground from crisp, unleavened matzah. It is combined with beaten eggs, salt, pepper, and a fat, traditionally schmaltz (rendered chicken fat), which gives the dumplings their deep, savory flavor. Oil is often used in modern kitchens, especially for convenience or dietary reasons, but schmaltz remains the ingredient most closely connected with the old-fashioned taste of matzah ball soup. A little water, broth, or seltzer may be added to loosen the mixture, and some cooks use seltzer in the hope of making the dumplings lighter. After mixing, the batter is chilled so the matzah meal can absorb the liquid and become firm enough to shape. The balls are then formed with damp hands and simmered, usually in salted water or broth, until they swell, soften, and cook through. Matzah balls are typically served in a soup dish known as matzah ball soup. The broth is usually chicken-based, clear but flavorful, often prepared with carrots, celery, onions, herbs, and sometimes parsnip or dill. A good matzah ball should absorb some of the soup without turning soggy, adding body to the bowl while still letting the broth remain the main source of warmth and aroma. The flavor is gentle rather than showy: eggy matzah meal, rich fat, black pepper, chicken broth, and the faint sweetness of cooked vegetables. Although matzah ball soup is strongly associated with Passover, it is eaten year-round in Jewish homes, delicatessens, diners, and restaurants. For many families, it is also a dish of care, served during holidays, Sabbath meals, cold weather, illness, or any occasion that calls for something restorative. This reputation has made it one of the emblematic comfort foods of Jewish cuisine, particularly in North America, where Jewish delis helped bring it into broader public recognition. In those settings, matzah balls are often served generously, sometimes one large dumpling in a deep bowl of soup, sometimes several smaller ones surrounded by sliced carrots and fresh dill. Regional and household variations are common. Some cooks add chopped herbs, garlic powder, onion, ginger, or nutmeg to the mixture, while others insist that the dumpling should taste only of matzah meal, egg, schmaltz, and pepper. Some prefer compact matzah balls that sink in the pot, while others look for floaters that rise lightly and feel almost cloudlike. The debate between “sinkers” and “floaters” is part of the dish’s character, because matzah ball soup is as much a family memory as a recipe.
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 8 American Dumplings” list until June 15, 2026, 400 ratings were recorded, of which 374 were recognized by the system as legitimate.
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