What’s a dumpling? Well, depending on who you ask, it’s a complicated question.
It was a topic tackled recently by a Chicago Tribune writer who expresses clear dismay over the diversity of foods embraced by the term in an article entitled "What's a dumpling? Trying to define a world of dough balls."
A purist is likely to say that a dumpling is very simple: It’s a little lump of dough that’s been cooked in liquid. Such a definition would include comfort foods like American chicken and dumplings, Jewish matzo balls, German leberknoedel and the like. And that’s cool.
But I don’t think it ends there. If you don’t broaden the category to include dumplings that are filled with goodies like mashed potatoes, spicy pork and vegetables, you miss out on a list of equally tasty bites including Chinese bao, Polish pierogi and Japanese gyoza.
On the other hand, accepting too broad of a definition can get to be a bit ridiculous. For example, internet resources like Wikipedia would have you believe that the word dumpling embraces a laundry list of items including Pop-Tarts and tamales. Pop-Tarts? Um, no. If you start including Pop-Tarts on your list of dumplings, you’ve definitely gone too far.
So, for the sake of this article – in which we feature a fairly broad list of delicious dumplings you can find right here in Milwaukee – we’re defining dumpling as one of two things:
- dough simmered in liquid
- dough that’s been filled and either simmered or steamed in liquid
Each of these methods create a heavenly little lump of comfort-infused bliss. And, in the end, that’s what really matters. Hungry for a little of that bliss? It is National Dumpling Day after all, so here are 11 options to get you started.
1. Matzo balls
What do you get when you take matzo meal, eggs, water and schmaltz (or vegetable oil, if you must) and mix them together? Matzo balls. Simmer them in a pot of flavorful stock and you’ve got one of the most comforting dishes in the Jewish food catalog.
Benji’s Deli
4156 N. Oakland Ave., (414) 332-7777
benjisdeliandrestaurant.com
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2. Szechuan pork dumplings
Need a bit of spice in your life? These Chinese dumplings are filled with seasoned pork, steamed and served with a zippy sauce featuring szechuan pepper and chili-infused oil.
Sze Chuan
11102 W. National Ave., (414) 316-6372
goszechuanrestaurant.com
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3. American drop dumplings
A mix of flour, fat, liquid and sometimes a leavening agent like baking powder results in a dough that’s either dropped or minimally shaped and then simmered in a flavorful stock (or slightly thicker stew). Most often served in chicken soup or stew, these dumplings are a staple in the comfort food canon.
Mo's Irish Pub
142 W. Wisconsin Ave., (414) 272-0721
mosirishpub.com
4. Cantonese wontons
Wonton is the name for a dumpling that can be found in numerous regions across China. Although they can be shaped a variety of ways, you’ll often see them folded as flat triangles that can be pan-fried like a potsticker, boiled or deep fried. They can also be found in soup. DanDan serves them with a more traditional Cantonese filling of shrimp and minced pork.
DanDan
360 E. Erie St., (414) 488-8036
dandanmke.com
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5. Serbian valjuške
These tender potato dumplings are simple fare made from potatoes and flour. The style varies by region; but you can find one version at Three Brothers, where they’re served alongside a variety of dishes from stuffed peppers to goulash.
Three Brothers
2414 S. St. Clair St., (414) 481-7530
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6. German leberknoedel
Liver dumpling soup is as ubiquitous in Germany as clam chowder in New England. A bit like chicken soup with dumplings, this traditional dish is comprised of a simple stock (usually beef) enhanced by light flavorful dumplings made from bread, eggs, beef liver and herbs.
Mader’s
1041 N. Old World Third St., (414) 271-3377
madersrestaurant.com
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7. Xiao long bao
How about eating a dumpling that packs all the soup inside? That’s what you get with Chinese xiao long bao, a delicate dumpling that requires a bit of panache to eat. Take a big bite and you’ll burn your mouth. Instead, perch it on a spoon, take a small bite and sip out the delicious broth that follows.
Jing’s
207 E. Buffalo St., (414) 271-7788
jingsmke.com
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8. Nepalese momo
One of the most popular dishes in Nepal, these tender wheat-based dumplings can be filled with either ground meat or vegetables. At the cheel in Thiensville, they’re available with lamb, goat or vegetables and can be prepared steamed, baked or fried. They’re served with traditional Nepalese achar for dipping.
The cheel
105 S. Main St., Thiensville, (262) 236-9463
thecheel.com
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9. Korean pork mandu
These traditional Korean dumplings can be filled any number of ways (pork and kimchi are common among fillings) and served steamed, pan or deep fried or even in soup.
Char’d
222 E. Erie St., (414) 885-2611
chardmke.com
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10. Polish pierogi
When it comes to classic Polish comfort foods, pierogi are where it’s at. These tender dumplings are often filled with ingredients like potatoes, cheese, onions, saurkraut, minced meat or even fruits. Polonez is one of the last remaining Polish mainstays in Milwaukee – and a good bet for pierogi.
Polonez
4016 S. Packard Ave., St Francis, (414) 482-0080
polonezrestaurant.com
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11. Japanese gyoza
Often cooked in the same manner as a Chinese-style potsticker (with alternating frying and steam), Japanese gyoza are made with distinct round wrappers. They’re usually daintier than potstickers with a finely textured filling, commonly pork and cabbage with seasonings like garlic, scallions and ginger. You can get tasty gyoza at Kawa Sushi & Ramen on Milwaukee’s East Side.
Kawa Ramen & Sushi
2321 N. Murray Ave., (414) 800-7979
kawaramensushi.com
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As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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