As people across the globe embraced stuffed pasta and shaped it as their fancy in a multitude of forms, the number of varieties exploded. From Georgia's khinkali to Japan's gyoza, each kind is slightly different – yet all are delicious. Berlin (dpa) – Every region has its own variation of filled pasta, but no matter where you are, you will find this tasty dish worldwide. Each place has a different take on the basic formula though, so check whether there are some new ones for you to try from this overview: Jiaozi (China): These crescent-shaped dumplings are usually filled with pork, cabbage, garlic and ginger and are either boiled, steamed or fried. Wan-Tan (China): Very thin, delicate dough with a classic filling of pork, prawns, bamboo or shiitake mushrooms. They are typically served in broth (wonton soup) or fried until crispy with a dip. Baozi (China): Filled yeast dough pockets, which are mainly steamed, such as char siu bao with caramelized pork. Mandu (Korea): Similar to jiaozi, they can be steamed (jjim mandu), boiled (mul mandu) or deep-fried (gun mandu). Often filled with minced pork or tofu, kimchi and glass noodles. Gyoza (Japan): Similar to jiaozi, but with thinner dough and smaller in shape, mainly fried and then briefly steamed, very crispy. Momos (India): Thin wheat dough with vegetarian filling or with chicken or lamb. The dumpling is steamed or deep-fried and is a street food star in northern India. Khinkali (Georgia): They look like little bags. The filling is placed on a cut-out circle of dough and the ends of the dough are twisted slightly above the filling. Koldūnai (Lithuania): These semi-circular pasta pockets are considered a favourite food in Lithuania and are filled with mushrooms at Christmas. Pierogi (Poland): These are one of the most popular Polish dishes. Filled with a mixture of potatoes, cream cheese, herbs and spices, they are served with sour cream, melted butter and coleslaw. Ravioli (Italy): The name has been documented there since the 11th century. Initially, they were not filled pasta pockets, but rather small dumplings. Later, filled pasta became increasingly popular. Each region has its own variations in shape and name, such as rectangular agnolotti from Piedmont, hat-shaped cappeletti from Emilia-Romagna and triangular pansotti from Liguria. Schlutzkrapfen (Austria, South Tyrol/Italy): A dish from Tyrolean peasant cuisine, filled with veal, beef or potatoes. In South Tyrol, the filling usually consists of spinach, curd cheese and grey cheese, and sometimes beetroot. It is served with melted butter and Parmesan cheese. The following information is not intended for publication dpa/tmn hpz xlt cwg lue arw
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