An apple pie is a fruit pie in which the filling ingredient is apples.

An apple pie is a fruit pie in which the filling ingredient is apples.

Arancini or arancine are fried orbaked rice balls coated with breadcrumbs.It usually filled with meat sauce, tomato sauce, mozzarella, or peas…etc.

An arepa is a dish made of ground corn dough or cooked corn flour, popular in Colombia, Venezuela and the rest of Latin America.

A bagel (also known as biegel) is a bread product, traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, which is first boiled for a short time in water and then baked.

A Barbecue Bun is a kind of Chinese Food , especially is polular in H.K.

In baking, a puff pastry is a light, flaky, unleavened pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a dough which is spread with solid fat and repeatedly folded and rolled out (never mashed, as this will destroy layering) and used to produce the aforementioned pastries. It is sometimes called a "water dough" or détrempe. The gaps that form between the layers are a result of the puff pastry rising as the water evaporates into steam during the baking process. Piercing the dough will prevent excessive puffing, and crimping along the sides will prevent the layers from flaking all of the way to the edges.

Biscotti (pronounced /bɪˈskɒti/, Italian pronunciation: [bisˈkɔtti], Turkish: Selanik gevreği) more correctly known as biscotti di Prato (English: biscuits of Prato), also known as cantuccini (English: corners), are a twice-baked cake originating in the Italian city of Prato. The cakes are large almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven.

A blin, blintze, or blintz (plural: blini, blintzes, or blinchiki; Russian: блин blin, блины (pl.); cf. Belarusian: бліны, bliny; Lithuanian: blynai; Polish: bliny; Ukrainian: млинці, mlyntsi; Yiddish: בלינצע blintze, Kashubian language: plińce) is a thin pancake. It is somewhat similar to a crêpe with the main difference being that yeast may be used in blini, but not in crêpes.

Bread is a staple food prepared by cooking a dough of flour and water and often, additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed, fried, or baked on an unoiled skillet. It may be leavened or unleavened. Salt, fat and leavening agents such as yeast and baking soda are common ingredients, though bread may contain other ingredients, such as milk, egg, sugar, spice, fruit (such as raisins), vegetables (such as onion), nuts (such as walnuts) or seeds (such as poppy).

Buñuelos (alternatively spelled bimuelos, birmuelos, bermuelos, burmuelos, bunyols, bonuelos) are fritters of Spanish origin. They are a popular snack in many Latin American countries, the Philippines, Turkey, Greece, Morocco, and are a tradition at Christmas, Ramadan and among Sephardic Jews at Hanukkah. They will usually have a filling or a topping. They are also an "essential" dish in Mexican cuisine.

Börek (also burek and other variants) is a family of baked or fried filled pastries made of a thin flaky dough known as yufka (or phyllo). It can be filled with cheese, often feta, sirene or kaşar; minced meat, or vegetables. Most probably invented in what is now Modern Turkey,

A burrito (US English /bəˈritoʊ/, Spanish: [bu'ri.to]), or taco de harina, is a type of Mexican food. It consists of a wheat flour tortilla wrapped or folded around a filling. The flour tortilla is usually lightly grilled or steamed, to soften it and make it more pliable. In Mexico, refried beans, Mexican rice, or meat are usually the only fillings and the tortilla is smaller in size. In the United States, however, fillings generally include a combination of ingredients such as Mexican rice, beans, lettuce, salsa, meat, avocado, cheese, and sour cream, and the size varies, with some burritos considerably larger than their Mexican counterparts

Cake is a form of food, typically a sweet, baked dessert. Cakes normally contain a combination of flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid (typically milk or water) and leavening agents (such as yeast or baking powder).

Cake is a form of food, typically a sweet, baked dessert. Cakes normally contain a combination of flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid (typically milk or water) and leavening agents (such as yeast or baking powder).

Cake is a form of food, typically a sweet, baked dessert. Cakes normally contain a combination of flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid (typically milk or water) and leavening agents (such as yeast or baking powder).

Cake is a form of food, typically a sweet, baked dessert. Cakes normally contain a combination of flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid (typically milk or water) and leavening agents (such as yeast or baking powder).

Cake is a form of food, typically a sweet, baked dessert. Cakes normally contain a combination of flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid (typically milk or water) and leavening agents (such as yeast or baking powder).

Cake is a form of food, typically a sweet, baked dessert. Cakes normally contain a combination of flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid (typically milk or water) and leavening agents (such as yeast or baking powder).

A calzone ( /kælˈzoʊni/, US /kælˈzoʊneɪ/ or /kælˈzoʊn/, UK /kælˈtsoʊni/;[1] Italian: [kalˈtsoːne], "stocking" or "trouser")[2] is a turnover that originates from Italy. It is made of ingredients similar to pizza folded over and shaped like a crescent[3] The typical calzone is stuffed with tomato and mozzarella, and may include other ingredients usually associated with pizza toppings.

A calzone ( /kælˈzoʊni/, US /kælˈzoʊneɪ/ or /kælˈzoʊn/, UK /kælˈtsoʊni/;[1] Italian: [kalˈtsoːne], "stocking" or "trouser")[2] is a turnover that originates from Italy. It is made of ingredients similar to pizza folded over and shaped like a crescent[3] The typical calzone is stuffed with tomato and mozzarella, and may include other ingredients usually associated with pizza toppings.

Chapati or Chapatti or Chapathi (Hindi: चपाती, Bengali: চাপাটি, Tamil: சப்பாத்தி, Kannada: ಚಪಾತಿ, Malayalam: ചപ്പാത്തി, Telugu: చపాతీ, Urdu: چپاتی, Marathi: पोळी, Punjabi: ਚਪਾਤੀ [tʃəpɑt̪i]; Turkmen: Çapady) is an unleavened flatbread (also known as roti) from the Indian subcontinent.[1] Versions of it are found in Turkmenistan and in East African countries Kenya, Uganda and Tanzania. In China there is also a similar type of flatbread called Laobing.

It is a kind of russian food. The shape is a calzone in Italy or empanada in spain.

A cheese roll (occasionally known by the older name of Cheese roll-up) is a snack food similar to Welsh rarebit, but created by covering a slice of bread in a prepared filling consisting mainly of grated or sliced cheese, and then rolling it into a tube shape before toasting. Cheese rolls are a very popular food in Otago and Southland of New Zealand, where they are commonly found as a menu item at cafeterias and similar food outlets

A samosa is a stuffed pastry and a popular snack in South Asia, Southeast Asia, Central Asia, the Arabian Peninsula, the Mediterranean, Southwest Asia, the Horn of Africa, North Africa and South Africa. It generally consists of a fried or baked triangular, semi-lunar or tetrahedral pastry shell with a savory filling, which may include spiced potatoes, onions, peas, coriander, and lentils, or ground beef or chicken. The size and shape of a samosa as well as the consistency of the pastry used can vary considerably, although it is mostly triangular. Samosas are often served with chutney

Chocolate (i /ˈtʃɒklɨt/ or /ˈtʃɒkəlɨt/) is a raw or processed food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America, with its earliest documented use around 1100 BC.

A cinnamon roll (also cinnamon bun, cinnamon swirl and cinnamon snail) is a sweet pastry served commonly in Northern Europe and North America. It consists of a rolled sheet of yeast dough onto which a cinnamon and sugar mixture (and raisins or chopped grapes in some cases) is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions, and baked.

The Coxinha is a popular Brazilian snack, also popular in Portugal. It is made from shredded chicken and spices (occasionally including Catupiry-style cheese), enclosed in wheat flour—variants made from potato or manioc are also common--batter, and deep fried. It is shaped to roughly resemble a chicken drumstick, and sometimes a toothpick is inserted where the bone would be.

A crêpe (English pronunciation: /ˈkrɛp/,[1] French: [kʁɛp]) is a type of very thin pancake, usually made from wheat flour. The word is of French origin, deriving from the Latin crispa, meaning "curled." While crêpes originate from Brittany, a region in the northwest of France, their consumption is widespread in France and they are considered a national dish. In Brittany, crêpes are traditionally served with cider. Crêpes are served with a variety of fillings, from the most simple with only sugar to flambéed crêpes Suzette or elaborate savoury fillings.

A croquette is a small fried food roll containing usually as main ingredients mashed potatoes, and/or minced meat (veal, beef, chicken, or turkey), shellfish, fish, vegetables, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer or any of the combination thereof, sometimes with a filling, often encased in breadcrumbs

A cupcake (British English: fairy cake; Australian English: patty cake or cup cake) is a small cake designed to serve one person, frequently baked in a small, thin paper or aluminum cup. As with larger cakes, frosting and other cake decorations, such as sprinkles, are common on cupcakes.

Dim Sum is a kind of big shomia, especially is popular in Australia

The jiaozi 饺子 is a common Chinese dumpling which generally consists of minced meat and finely chopped vegetables wrapped into a thin and elastic piece of dough skin. Popular meat fillings include ground pork, ground beef, ground chicken, shrimp, and even fish. Popular mixtures include pork with Chinese cabbage, pork with garlic chives, pork and shrimp with vegetables, pork with spring onion, garlic chives with scrambled eggs.

The jiaozi 饺子 is a common Chinese dumpling which generally consists of minced meat and finely chopped vegetables wrapped into a thin and elastic piece of dough skin. Popular meat fillings include ground pork, ground beef, ground chicken, shrimp, and even fish. Popular mixtures include pork with Chinese cabbage, pork with garlic chives, pork and shrimp with vegetables, pork with spring onion, garlic chives with scrambled eggs.

An egg roll is an appetizer and dinner, a variant of spring roll that has spread throughout the world as a staple of Asian cuisine. Egg rolls with fillings are commonly served in Vietnamese cuisine.

An empanada is a stuffed bread or pastry baked or fried in many countries of Latin America and the south of Europe. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. The stuffing can consist of a variety of meats, cheese, huitlacoche, vegetables or fruits among others

Falafel ( /fəˈlɑːfəl/; Arabic: فلافل‎, [falaːfil] ( listen)) is a ball or patty made from ground chickpeas and/or fava beans. Falafel is usually served in a pita, which acts as a pocket, or wrapped in a flatbread known as lafa. The falafel balls are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze.

Bait fish are small fish caught for use as bait to attract large predatory fish, particularly game fish. Species used are typically those that are common and breed rapidly, making them easy to catch and in regular supply. Examples of marine bait fish are anchovies, halfbeaks such as ballyhoo, and scad. Freshwater bait fish include any fish of the minnow or carp family (Cyprinidae), sucker family (Catostomidae), top minnows or killifish family (Cyprinodontidae), shad family (Clupeidae), sculpin of the order Osteichthyes or sunfish family (Centrarchidae), excluding black basses and crappie.

Fish balls are a common food in southern China and overseas Chinese communities made from surimi (魚漿).

Hopia (traditional Chinese: 好餅; Pe̍h-ōe-jī: hó-piáⁿ; literally "good biscuit") is a popular Filipino bean filled pastry originally introduced by Fujianese immigrants in urban centres of the Philippines around the start of the American civil occupation. It is a widely-available inexpensive treat and a favoured gift for friends and relatives. There are two types, the flaky type which uses Chinese puff pastry and the cake dough type which uses a soft cookie dough similar in texture and taste to the wrapper dough for fig newtons.

Fried rice is a popular component of Asian cuisine, especially Chinese food. It is made from steamed rice stir-fried in a wok with other ingredients such as eggs, vegetables and some kinds of meat. It is sometimes served as the penultimate dish in Chinese banquets (just before dessert). As a home-cooked dish, fried rice typically is made with ingredients left over from other dishes, leading to countless variations.[1]

Gingerbread is a term used to describe a variety of sweet food products, which can range from a soft, moist loaf cake to something close to a ginger biscuit. What they have in common are the predominant flavors of ginger and a tendency to use honey or molasses (treacle) rather than just sugar. They probably also share a common history.

Gnocchi are various thick, soft dumplings. They may be made from semolina,ordinary wheat flour, flour and egg, flour, egg, and cheese,]potato bread crumbs, or similar ingredient. Like many Italian dishes, there is considerable variation in recipes and names across different regions. For example, the Tuscan malfatti are a sort of flour, ricotta, and spinach gnocchi;the Pugliese cavatielli are flour-based, and so on. Gnocchi are eaten as a first course (primi piatti), alternatives to soups (minestre), or pasta. They are generally home-made in Italian and diaspora Italian households. They may also be bought fresh from specialty stores. In supermarkets, industrially-produced packaged gnocchi are widely available refrigerated, dried, or frozen. Common accompaniments of gnocchi include tomato sauces, pesto, and melted butter (sometimes fried butter) with cheese.

Gulab jamun (Hindi: गुलाब जामुन, Urdu: گلاب جامن) is a popular dessert in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. It is made of a dough consisting mainly of milk solids, traditionally, khoya, an Indian milk product (buffalo milk) is rolled into a ball together with some flour and then deep fried. It is then put into in a sugar syrup flavored with cardamom seeds and rosewater, kewra or saffron.

Jiǎozi 餃子 or 饺子 (Chinese transliteration), gyōza (Japanese transliteration), Mo:Mo: or Momocha म:म: or ममचा (Nepali transliteration), or pot sticker is a Chinese dumpling widely spread to Japan, Eastern and Western Asia. Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton: jiaozi have a thicker, chewier skin and a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are sphere-shaped, and are usually served in broth. The dough for the jiaozi and wonton wrapper also consist of different ingredients.

Har gow (also spelled har gau, har kau, har gao, ha gao, ha gow, ha gau, har gaw, ha gaw, har kaw, ha gaau, har cow, har gaau, or other variants) or Xiā jiǎo 蝦餃 or 虾饺 (Chinese transliteration) is a traditional Chinese dumpling served in dim sum.The dumpling is sometimes called a shrimp bonnet for its pleated shape. Traditionally, har gow should have at least seven and preferably ten or more pleats imprinted on its wrapper. This dish is often served together with sieu mai; when served in such a manner the two items are collectively referred to as hargow-sieu mai

Icebox cookies are cookies which are made from a dough which has been refrigerated or frozen, typically in a log shape. Although many people may associate these cookies with logs of frozen dough in supermarkets, there are a number of home icebox cookie recipes as well. The freezing or cooling makes the dough stiffer, and ideally suited to slicing into thin rounds for baking. There are numerous ways to make icebox cookies, and if you want unusually patterned cookies like pinwheels and checkerboard cookies, a refrigerated dough recipe is the way to go.

Icebox cookies are cookies which are made from a dough which has been refrigerated or frozen, typically in a log shape. Although many people may associate these cookies with logs of frozen dough in supermarkets, there are a number of home icebox cookie recipes as well. The freezing or cooling makes the dough stiffer, and ideally suited to slicing into thin rounds for baking. There are numerous ways to make icebox cookies, and if you want unusually patterned cookies like pinwheels and checkerboard cookies, a refrigerated dough recipe is the way to go.

A Jamaican patty is a pastry that contains various fillings and spices baked inside a flaky shell, often tinted golden yellow with an egg yolk mixture or turmeric. It is made like a turnover but is more savory. As its name suggests, it is commonly found in Jamaica, and is also eaten in other areas of the Caribbean, such as Costa Rica's Caribbean coast. In Haiti, the pastry is thick and crispy, making it essentially a turnover. It is traditionally filled with seasoned ground beef, but fillings can include chicken, vegetables, shrimp, lobster, fish, soy, ackee, mixed vegetables or cheese. In Jamaica, the patty is often eaten as a full meal, especially when paired with coco bread. It can also be made as bite-sized portions called cocktail patties. Among the Jamaican diaspora in the UK, the pastry is more like that of a suet crust, and often made with the fat from Curry Goat which provides the yellow color.

Silesian Cuisine (Silesian: ślůnsko kuchńo, Polish: kuchnia śląska, German: Schlesische Küche) is the local culinary tradition of Silesia, a region in Central Europe. It has been influenced by cuisines of many nations, particularly (alphabetically) Czech, German, Hungarian, and Polish. In turn, it influenced the culinary tradition of those nations.

Kreplach (from Yiddish: קרעפּלעך kreplekh, קרעפפּל krepl neut. sg.) are small dumplings filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup.[1] They are similar to Italian tortellini and Chinese wontons. In many Ashkenazi homes, kreplach are served on Rosh Hashanah, at the pre-fast meal before Yom Kippur, and on Hoshana Raba.[1] Kreplach with vegetarian or dairy fillings are also eaten on Purim because the hidden nature of the kreplach interior mimics the "hidden" nature of the Purim miracle.[2] A variety with a sweet cheese filling is served as a starter or main dish in dairy meals, specifically on Shavuot.[3] Stuffed pasta may have migrated from Venice to the Ashkenazi Jews in Germany during the 14th century.[3]

Kibbeh or kibbe (also kubbeh) (Arabic: كبة‎) is an Arab dish made of bulgur or rice and chopped meat. The best-known variety is a torpedo-shaped fried croquette stuffed with minced beef or lamb. Other types of kibbeh may be shaped into balls or patties, and baked or cooked in broth. Kibbeh is a popular dish in Levantine cuisine. It is widespread in Syria, Lebanon, Jordan, Iraq, Egypt (where it is called koubeiba), Israel, the Palestinian Territories,[3] the Arabian Peninsula, and several Latin American nations which received part of the Syrian and Lebanese diaspora during the early 20th century, such as Brazil, Colombia, Cuba, Haiti, Honduras or Mexico.

Kibbeh or kibbe (also kubbeh) (Arabic: كبة‎) is an Arab dish. made of bulgur or rice and chopped meat. The best-known variety is a torpedo-shaped fried croquette stuffed with minced beef or lamb. Other types of kibbeh may be shaped into balls or patties, and baked or cooked in broth. Kibbeh is a popular dish in Levantine cuisine. It is widespread in Syria, Lebanon, Jordan, Iraq, Egypt (where it is called koubeiba), Israel, the Palestinian Territories,[3] the Arabian Peninsula, and several Latin American nations which received part of the Syrian and Lebanese diaspora during the early 20th century, such as Brazil, Colombia, Cuba, Haiti, Honduras or Mexico.

Kibbeh or kibbe (also kubbeh) (Arabic: كبة‎) is an Arab dish. made of bulgur or rice and chopped meat. The best-known variety is a torpedo-shaped fried croquette stuffed with minced beef or lamb. Other types of kibbeh may be shaped into balls or patties, and baked or cooked in broth. Kibbeh is a popular dish in Levantine cuisine. It is widespread in Syria, Lebanon, Jordan, Iraq, Egypt (where it is called koubeiba), Israel, the Palestinian Territories,[3] the Arabian Peninsula, and several Latin American nations which received part of the Syrian and Lebanese diaspora during the early 20th century, such as Brazil, Colombia, Cuba, Haiti, Honduras or Mexico.

This style of paratha turns out crispy and with several layers. It is the perfect accompaniment for any thick-gravied dish.

Lumpia are pastries of Chinese origin similar to fresh popiah or fried spring rolls popular in Indonesia and the Philippines. The term lumpia derives from Hokkien lunpia (traditional Chinese: 潤餅; pinyin: rùnbǐng; Pe̍h-ōe-jī: jūn-piáⁿ, lūn-piáⁿ), which is an alternate term for "popiah". The recipe, both fried and fresh versions, was brought by the Chinese immigrants from the Fujian province of China to Southeast Asia and became popular where they settled in Indonesia and the Philippines. In the Netherlands and Flanders, it is spelled loempia which is the old Indonesian spelling for lumpia and has also become the generic name for "spring roll" in Dutch. A variant is the Vietnamese lumpia, wrapped in a thinner piece of pastry, in a size close to a spring roll though, the wrapping closes the ends off completely, which is typical for lumpia

Lumpia are pastries of Chinese origin similar to fresh popiah or fried spring rolls popular in Indonesia and the Philippines. The term lumpia derives from Hokkien lunpia (traditional Chinese: 潤餅; pinyin: rùnbǐng; Pe̍h-ōe-jī: jūn-piáⁿ, lūn-piáⁿ), which is an alternate term for "popiah". The recipe, both fried and fresh versions, was brought by the Chinese immigrants from the Fujian province of China to Southeast Asia and became popular where they settled in Indonesia and the Philippines. In the Netherlands and Flanders, it is spelled loempia which is the old Indonesian spelling for lumpia and has also become the generic name for "spring roll" in Dutch. A variant is the Vietnamese lumpia, wrapped in a thinner piece of pastry, in a size close to a spring roll though, the wrapping closes the ends off completely, which is typical for lumpia.

Ma'amoul (Arabic: معمول‎) are small shortbread pastries filled with dates, pistachios or walnuts (or occasionally almonds, figs, or other fillings). They are popular in Palestine, Lebanon, and other Levantine countries. Ma'amoul is also made in Hatay Province, a southern province of Turkey where many of the inhabitants are of Syrian descent.Ready made and locally freshly made ma'amul cookies are also very popular in the Gulf countries. They may be in the shape of balls or of domed or flattened cookies. They can either be decorated by hand or be made in special wooden moulds.

Ma'amoul (Arabic: معمول‎) are small shortbread pastries filled with dates, pistachios or walnuts (or occasionally almonds, figs, or other fillings). They are popular in Palestine, Lebanon, and other Levantine countries. Ma'amoul is also made in Hatay Province, a southern province of Turkey where many of the inhabitants are of Syrian descent.Ready made and locally freshly made ma'amul cookies are also very popular in the Gulf countries. They may be in the shape of balls or of domed or flattened cookies. They can either be decorated by hand or be made in special wooden moulds.

Ma'amoul (Arabic: معمول‎) are small shortbread pastries filled with dates, pistachios or walnuts (or occasionally almonds, figs, or other fillings). They are popular in Palestine, Lebanon, and other Levantine

Manti (Turkish: mantı; , Kazakh: мәнті) are a type of dumpling in Turkish and various Central Asian and Northwest China and Caucasian cuisines, closely related to the east Asian mantou, baozi, and mandu. Manti dumplings archetypically consist of a spiced meat mixture, usually lamb or ground beef, in a dough wrapper, either boiled or steamed. 'Manti' indicates either singular or plural.

A meatball is foodstuff made from an amount of ground meat rolled into a small ball, sometimes along with other ingredients, such as breadcrumbs, minced onion, spices, and possibly eggs. Meatballs are usually prepared and rolled by hand, and are cooked by frying, baking, steaming, or braising in sauce. There are many kinds of meatball recipes using different types of meats and spices, including vegetarian and fish alternatives, and various methods of preparation. The ancient Roman cookbook Apicius included many meatball-type recipes.[citation needed] From the Balkans to India, there is a large variety of meatballs in the kofta family.

Nikuman (肉まん; derived from 肉饅頭 niku (meat) manjū) is a Japanese food made from flour dough, and filled with cooked ground pork or other ingredients. It is a kind of chūka man (中華まん lit. Chinese-style steamed bun) similar to the Chinese baozi (包子), also known in English as pork buns. Nikuman are steamed and often sold as street food. From about August or September, through the winter months until roughly the beginning of April, Chūka man are available at convenience stores, where they are kept hot.

A meat pie is a savoury pie with a filling of meat and other savoury ingredients. Principally popular in Europe, meat pies differ from a pasty in the sense that a pasty is typically a more portable, on-the-go item, as opposed to a more conventional pie.

Mini Juicy Bun is a type of steamed bun or baozi from eastern China, especially Shanghai and Wuxi. It is traditionally steamed in small bamboo baskets, hence the name (xiaolong is literally small steaming basket). Xiaolongbao are often referred to as soup dumplings or simply dumplings in English, but are not regarded as "dumplings" in China - see English translation below. Mini Juice Bun are known as xiaolong mantou in Shanghainese (simplified Chinese: 小笼馒头; traditional Chinese: 小籠饅頭; pinyin: xiǎolóng mántóu). Mantou describes both filled and unfilled buns in southern China, but only describes unfilled buns in northern China.

the name (xiaolong is literally small steaming basket). Xiaolongbao are often referred to as soup dumplings or simply dumplings in English, but are not regarded as "dumplings" in China - see English translation below. Mini Juice Bun are known as xiaolong mantou in Shanghainese (simplified Chinese: 小笼馒头; traditional Chinese: 小籠饅頭; pinyin: xiǎolóng mántóu). Mantou describes both filled and unfilled buns in

Mochi (Japanese: 餅) is a Japanese rice cake made of glutinous rice (not to be confused with gluten) pounded into paste and molded into shape. In Japan it is traditionally made in a ceremony called mochitsuki.[1] While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time. Mochi is also a prominent snack in Hawaii, South Korea, Taiwan, Cambodia, and Thailand.

Mooncake (simplified Chinese: 月饼; traditional Chinese: 月餅; pinyin: yuè bĭng) is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival / Zhongqiu Festival. The festival is for lunar worship and moon watching; mooncakes are regarded as an indispensable delicacy on this occasion. Mooncakes are offered between friends or on family gatherings while celebrating the festival. The Mid-Autumn Festival is one of the four most important Chinese festivals.

Namkeen is a class of Indian snacks mostly fried and made of besan or gram flour. Namkeen word comes from the word namak meaning salt. As the name suggests, namkeens are salty.

Namkeen is a class of Indian snacks mostly fried and made of besan or gram flour. Namkeen word comes from the word namak meaning salt. As the name suggests, namkeens are salty.

These traditional Indonesian cookies with sweet pineapple filling are typically made during holidays.

Sushi (すし、寿司, 鮨, 鮓, 寿斗, 寿し, 壽司?) is a food of Japanese origin consisting of cooked vinegared rice (shari) combined with other ingredients (neta). Neta and forms of sushi presentation vary, but the ingredient which all sushi have in common is shari. The most common neta is seafood. Raw meat sliced and served by itself is sashimi.

A pancake is a thin, flat, round cake prepared from a batter, and cooked on a hot griddle or frying pan. Most pancakes are quick breads; some use a yeast-raised or fermented batter. Most pancakes are cooked one side on a griddle and flipped partway through to cook the other side. Depending on the region, pancakes may be served at any time, with a variety of toppings or fillings including jam, chocolate chips, fruit, syrup or meat.

A paratha/parantha (Punjabi: ਪਰੌਂਠਾ, Hindi: पराठा, Urdu: پراٹھا, Bengali: পরোটা ) is an Indian flat-bread that originated in the Indian subcontinent. Paratha is an amalgamation of the words parat (Hindi: परत, Bengali: পরত, Urdu:پرت ) and atta (Hindi: आटा, Punjabi: ਆਟਾ, Bengali: আটা, Urdu: آٹا) which literally means layers of cooked flour.[1] In Burma, it is known as palata (pronounced [pəlàtà]), while it is known as farata in the Maldives.

Pasta is a generic term for noodles made from an unleavened dough of wheat or buckwheat flour and water, sometimes with other ingredients such as eggs and vegetable extracts. Pastas include varieties, such as ravioli and tortellini, that are filled with other ingredients, such as ground meat or cheese. Dishes using the noodles are often prepared with a variety of sauces and meats like chicken, beef, or sausage. Pasta is typical of different cultures and countries, but the most famous varieties and recipes come from Italy. There are hundreds of different shapes of pasta with at least locally recognised names.[1] Examples include spaghetti (thin strings), maccheroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Gnocchi and spätzle are sometimes considered pasta; they are both traditional in parts of Italy. Pasta is categorised in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a few days under refrigeration. Pasta is generally. cooked by boiling.

Pasta is a generic term for noodles made from an unleavened dough of wheat or buckwheat flour and water, sometimes with other ingredients such as eggs and vegetable extracts. Pastas include varieties, such as ravioli and tortellini, that are filled with other ingredients, such as ground meat or cheese. Dishes using the noodles are often prepared with a variety of sauces and meats like chicken, beef, or sausage. Pasta is typical of different cultures and countries, but the most famous varieties and recipes come from Italy. There are hundreds of different shapes of pasta with at least locally recognised names.[1] Examples include spaghetti (thin strings), maccheroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Gnocchi and spätzle are sometimes considered pasta; they are both traditional in parts of Italy. Pasta is categorised in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a few days under refrigeration. Pasta is generally. cooked by boiling.

Pasta is a generic term for noodles made from an unleavened dough of wheat or buckwheat flour and water, sometimes with other ingredients such as eggs and vegetable extracts. Pastas include varieties, such as ravioli and tortellini, that are filled with other ingredients, such as ground meat or cheese. Dishes using the noodles are often prepared with a variety of sauces and meats like chicken, beef, or sausage. Pasta is typical of different cultures and countries, but the most famous varieties and recipes come from Italy. There are hundreds of different shapes of pasta with at least locally recognised names.[1] Examples include spaghetti (thin strings), maccheroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Gnocchi and spätzle are sometimes considered pasta; they are both traditional in parts of Italy. Pasta is categorised in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a few days under refrigeration. Pasta is generally. cooked by boiling.

Pasta is a generic term for noodles made from an unleavened dough of wheat or buckwheat flour and water, sometimes with other ingredients such as eggs and vegetable extracts. Pastas include varieties, such as ravioli and tortellini, that are filled with other ingredients, such as ground meat or cheese. Dishes using the noodles are often prepared with a variety of sauces and meats like chicken, beef, or sausage. Pasta is typical of different cultures and countries, but the most famous varieties and recipes come from Italy. There are hundreds of different shapes of pasta with at least locally recognised names.[1] Examples include spaghetti (thin strings), maccheroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Gnocchi and spätzle are sometimes considered pasta; they are both traditional in parts of Italy. Pasta is categorised in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a few days under refrigeration. Pasta is generally. cooked by boiling.

Pasta is a generic term for noodles made from an unleavened dough of wheat or buckwheat flour and water, sometimes with other ingredients such as eggs and vegetable extracts. Pastas include varieties, such as ravioli and tortellini, that are filled with other ingredients, such as ground meat or cheese. Dishes using the noodles are often prepared with a variety of sauces and meats like chicken, beef, or sausage. Pasta is typical of different cultures and countries, but the most famous varieties and recipes come from Italy. There are hundreds of different shapes of pasta with at least locally recognised names.[1] Examples include spaghetti (thin strings), maccheroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Gnocchi and spätzle are sometimes considered pasta; they are both traditional in parts of Italy. Pasta is categorised in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a few days under refrigeration. Pasta is generally. cooked by boiling.

Pasta is a generic term for noodles made from an unleavened dough of wheat or buckwheat flour and water, sometimes with other ingredients such as eggs and vegetable extracts. Pastas include varieties, such as ravioli and tortellini, that are filled with other ingredients, such as ground meat or cheese. Dishes using the noodles are often prepared with a variety of sauces and meats like chicken, beef, or sausage. Pasta is typical of different cultures and countries, but the most famous varieties and recipes come from Italy. There are hundreds of different shapes of pasta with at least locally recognised names.[1] Examples include spaghetti (thin strings), maccheroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Gnocchi and spätzle are sometimes considered pasta; they are both traditional in parts of Italy. Pasta is categorised in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a few days under refrigeration. Pasta is generally. cooked by boiling.

Pasta is a generic term for noodles made from an unleavened dough of wheat or buckwheat flour and water, sometimes with other ingredients such as eggs and vegetable extracts. Pastas include varieties, such as ravioli and tortellini, that are filled with other ingredients, such as ground meat or cheese. Dishes using the noodles are often prepared with a variety of sauces and meats like chicken, beef, or sausage. Pasta is typical of different cultures and countries, but the most famous varieties and recipes come from Italy. There are hundreds of different shapes of pasta with at least locally recognised names.[1] Examples include spaghetti (thin strings), maccheroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Gnocchi and spätzle are sometimes considered pasta; they are both traditional in parts of Italy. Pasta is categorised in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a few days under refrigeration. Pasta is generally. cooked by boiling.

Pasta is a generic term for noodles made from an unleavened dough of wheat or buckwheat flour and water, sometimes with other ingredients such as eggs and vegetable extracts. Pastas include varieties, such as ravioli and tortellini, that are filled with other ingredients, such as ground meat or cheese. Dishes using the noodles are often prepared with a variety of sauces and meats like chicken, beef, or sausage. Pasta is typical of different cultures and countries, but the most famous varieties and recipes come from Italy. There are hundreds of different shapes of pasta with at least locally recognised names.[1] Examples include spaghetti (thin strings), maccheroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Gnocchi and spätzle are sometimes considered pasta; they are both traditional in parts of Italy. Pasta is categorised in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a few days under refrigeration. Pasta is generally. cooked by boiling.

Pasta is a generic term for noodles made from an unleavened dough of wheat or buckwheat flour and water, sometimes with other ingredients such as eggs and vegetable extracts. Pastas include varieties, such as ravioli and tortellini, that are filled with other ingredients, such as ground meat or cheese. Dishes using the noodles are often prepared with a variety of sauces and meats like chicken, beef, or sausage. Pasta is typical of different cultures and countries, but the most famous varieties and recipes come from Italy. There are hundreds of different shapes of pasta with at least locally recognised names.[1] Examples include spaghetti (thin strings), maccheroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Gnocchi and spätzle are sometimes considered pasta; they are both traditional in parts of Italy. Pasta is categorised in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a few days under refrigeration. Pasta is generally. cooked by boiling.

Pasta is a generic term for noodles made from an unleavened dough of wheat or buckwheat flour and water, sometimes with other ingredients such as eggs and vegetable extracts. Pastas include varieties, such as ravioli and tortellini, that are filled with other ingredients, such as ground meat or cheese. Dishes using the noodles are often prepared with a variety of sauces and meats like chicken, beef, or sausage. Pasta is typical of different cultures and countries, but the most famous varieties and recipes come from Italy. There are hundreds of different shapes of pasta with at least locally recognised names.[1] Examples include spaghetti (thin strings), maccheroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Gnocchi and spätzle are sometimes considered pasta; they are both traditional in parts of Italy. Pasta is categorised in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a few days under refrigeration. Pasta is generally. cooked by boiling.

Pasta is a generic term for noodles made from an unleavened dough of wheat or buckwheat flour and water, sometimes with other ingredients such as eggs and vegetable extracts. Pastas include varieties, such as ravioli and tortellini, that are filled with other ingredients, such as ground meat or cheese. Dishes using the noodles are often prepared with a variety of sauces and meats like chicken, beef, or sausage. Pasta is typical of different cultures and countries, but the most famous varieties and recipes come from Italy. There are hundreds of different shapes of pasta with at least locally recognised names.[1] Examples include spaghetti (thin strings), maccheroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Gnocchi and spätzle are sometimes considered pasta; they are both traditional in parts of Italy. Pasta is categorised in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a few days under refrigeration. Pasta is generally. cooked by boiling.

Pasta is a generic term for noodles made from an unleavened dough of wheat or buckwheat flour and water, sometimes with other ingredients such as eggs and vegetable extracts. Pastas include varieties, such as ravioli and tortellini, that are filled with other ingredients, such as ground meat or cheese. Dishes using the noodles are often prepared with a variety of sauces and meats like chicken, beef, or sausage. Pasta is typical of different cultures and countries, but the most famous varieties and recipes come from Italy. There are hundreds of different shapes of pasta with at least locally recognised names.[1] Examples include spaghetti (thin strings), maccheroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Gnocchi and spätzle are sometimes considered pasta; they are both traditional in parts of Italy. Pasta is categorised in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a few days under refrigeration. Pasta is generally. cooked by boiling.

Pasta is a generic term for noodles made from an unleavened dough of wheat or buckwheat flour and water, sometimes with other ingredients such as eggs and vegetable extracts. Pastas include varieties, such as ravioli and tortellini, that are filled with other ingredients, such as ground meat or cheese. Dishes using the noodles are often prepared with a variety of sauces and meats like chicken, beef, or sausage. Pasta is typical of different cultures and countries, but the most famous varieties and recipes come from Italy. There are hundreds of different shapes of pasta with at least locally recognised names.[1] Examples include spaghetti (thin strings), maccheroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Gnocchi and spätzle are sometimes considered pasta; they are both traditional in parts of Italy. Pasta is categorised in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a few days under refrigeration. Pasta is generally. cooked by boiling.

Pasta is a generic term for noodles made from an unleavened dough of wheat or buckwheat flour and water, sometimes with other ingredients such as eggs and vegetable extracts. Pastas include varieties, such as ravioli and tortellini, that are filled with other ingredients, such as ground meat or cheese. Dishes using the noodles are often prepared with a variety of sauces and meats like chicken, beef, or sausage. Pasta is typical of different cultures and countries, but the most famous varieties and recipes come from Italy. There are hundreds of different shapes of pasta with at least locally recognised names.[1] Examples include spaghetti (thin strings), maccheroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Gnocchi and spätzle are sometimes considered pasta; they are both traditional in parts of Italy. Pasta is categorised in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a few days under refrigeration. Pasta is generally. cooked by boiling.

Pasta is a generic term for noodles made from an unleavened dough of wheat or buckwheat flour and water, sometimes with other ingredients such as eggs and vegetable extracts. Pastas include varieties, such as ravioli and tortellini, that are filled with other ingredients, such as ground meat or cheese. Dishes using the noodles are often prepared with a variety of sauces and meats like chicken, beef, or sausage. Pasta is typical of different cultures and countries, but the most famous varieties and recipes come from Italy. There are hundreds of different shapes of pasta with at least locally recognised names.[1] Examples include spaghetti (thin strings), maccheroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Gnocchi and spätzle are sometimes considered pasta; they are both traditional in parts of Italy. Pasta is categorised in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a few days under refrigeration. Pasta is generally. cooked by boiling.

(Australia) A small meat pie, perhaps about 5 centimetres by 3 centimetres, intended as a party snack.

Peda, Pheda or Pera (Urdu: پیڑا, Hindi: पेड़ा, pronounced [ˈpeːɽaː], Marathi: पेढा) is a sweet from the Indian subcontinent, usually prepared in thick, semi-soft pieces. The main ingredients are khoa, sugar and traditional flavorings, including cardamom seeds, pistachio nuts and saffron. The color varies from a creamy white to a caramel colour. The word pera is also generically used to mean a blob of any doughy substance, such as flour or (in the case of the sweet) khoa. The peda originates in the Indian state of Uttar Pradesh, and the variety from the city of Mathura in that state is considered to be the best.[1] From Uttar Pradesh, the peda has spread to many parts of the Indian subcontinent]. It was even taken and established in the district of Dharwad in Karnataka state in south India by Ram Ratan Singh from Lucknow, who migrated there in the 1850s.[2] This distinct variety is now famous as the Dharwad pedha.

A plate of pelmeniPelmeni (Russian: пельмени — plural, пельмень pel’men’ — singular) are dumplings consisting of a filling wrapped in thin, unleavened dough that originated in Siberia and is Russian national cuisine. Pelmeni have similar names in other languages: Belarusian: пяльмені, pyal’meni; Tatar: пилмән(нәр) pilmän(när); Ukrainian: пельмені, pel’meni; Latvian: pelmeņi; Estonian: pelmeenid ; Azerbaijani: düşbərə.

Pierogi (Polish pronunciation: [pjɛˈrɔɡʲi]; also spelled perogi, pierogy, pierógi, pyrohy, or pyrogy) are boiled, baked or fried dumplings of unleavened dough traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit. Of central and eastern European provenance, they are usually semicircular, but are rectangular or triangular in some cuisines. The Polish word pierogi is plural;[3] the singular form pieróg is rarely used, as a typical serving consists of several pierogi.

Pierogi (Polish pronunciation: [pjɛˈrɔɡʲi]; also spelled perogi, pierogy, pierógi, pyrohy, or pyrogy) are boiled, baked or fried dumplings of unleavened dough traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit. Of central and eastern European provenance, they are usually semicircular, but are rectangular or triangular in some cuisines. The Polish word pierogi is plural;[3] the singular form pieróg is rarely used, as a typical serving consists of several pierogi.

Pita ( /ˈpiːtə/ pee-tə; also pitta ( /ˈpɪtə/ pi-tə) is a round pocket bread widely consumed in many Middle Eastern, Mediterranean, and Balkan cuisines. It is prevalent from the Balkans through Turkey, the Levant and the Arabian Peninsula. The "pocket" in pita bread is created by steam, which puffs up the dough. As the bread cools and flattens, a pocket is left in the middle.

Pizza (i /ˈpiːtsə/; Italian: [ˈpittsa]) is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese and various toppings. Originating in Neapolitan cuisine, the dish has become popular in many parts of the world.[1] An establishment that makes and sells pizzas is called a "pizzeria".

A samosa is a stuffed pastry and a popular snack in South Asia, Southeast Asia, Central Asia, the Arabian Peninsula, the Mediterranean, Southwest Asia, the Horn of Africa, North Africa and South Africa. It generally consists of a fried or baked triangular, semi-lunar or tetrahedral pastry shell with a savory filling, which may include spiced potatoes, onions, peas, coriander, and lentils, or ground beef or chicken. The size and shape of a samosa as well as the consistency of the pastry used can vary considerably, although it is mostly triangular. Samosas are often served with chutney[citation needed.

There are over forty varieties of Hot Pockets, including both breakfast and lunch / dinner varieties. Nestlé also offers Lean Pockets, Hot Pockets Croissant Crust (formerly called Croissant Pockets), Pot Pie Express, Hot Pocket Pizza Minis (originally called Hot Pockets Pizza Snacks), Hot Pockets Subs, Hot Pockets Calzones, Hot Pockets Panini, Hot Pockets Sideshots, and Hot Pockets Breakfast items which include the meat, egg and cheese varieties, and fruit pastries.

Pierogi (Polish pronunciation: [pjɛˈrɔɡʲi]; also spelled perogi, pierogy, pierógi, pyrohy, or pyrogy) are boiled, baked or fried dumplings of unleavened dough traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit. Of central and eastern European provenance, they are usually semicircular, but are rectangular or triangular in some cuisines. The Polish word pierogi is plural;[3] the singular form pieróg is rarely used, as a typical serving consists of several pierogi.

Jiǎozi 餃子 or 饺子 (Chinese transliteration), gyōza (Japanese transliteration), Mo:Mo: or Momocha म:म: or ममचा (Nepali transliteration), or pot sticker is a Chinese dumpling widely spread to Japan, Eastern and Western Asia. Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton: jiaozi have a thicker, chewier skin and a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are sphere-shaped, and are usually served in broth. The dough for the jiaozi and wonton wrapper also consist of different ingredients.

Jiǎozi 餃子 or 饺子 (Chinese transliteration), gyōza (Japanese transliteration), Mo:Mo: or Momocha म:म: or ममचा (Nepali transliteration), or pot sticker is a Chinese dumpling widely spread to Japan, Eastern and Western Asia. Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton: jiaozi have a thicker, chewier skin and a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are sphere-shaped, and are usually served in broth. The dough for the jiaozi and wonton wrapper also consist of different ingredients.

In baking, a puff pastry is a light, flaky, unleavened pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a dough which is spread with solid fat and repeatedly folded and rolled out (never mashed, as this will destroy layering) and used to produce the aforementioned pastries. It is sometimes called a "water dough" or détrempe. The gaps that form between the layers are a result of the puff pastry rising as the water evaporates into steam during the baking process. Piercing the dough will prevent excessive puffing, and crimping along the sides will prevent the layers from flaking all of the way to the edges.

In baking, a puff pastry is a light, flaky, unleavened pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a dough which is spread with solid fat and repeatedly folded and rolled out (never mashed, as this will destroy layering) and used to produce the aforementioned pastries. It is sometimes called a "water dough" or détrempe. The gaps that form between the layers are a result of the puff pastry rising as the water evaporates into steam during the baking process. Piercing the dough will prevent excessive puffing, and crimping along the sides will prevent the layers from flaking all of the way to the edges.

In baking, a puff pastry is a light, flaky, unleavened pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a dough which is spread with solid fat and repeatedly folded and rolled out (never mashed, as this will destroy layering) and used to produce the aforementioned pastries. It is sometimes called a "water dough" or détrempe. The gaps that form between the layers are a result of the puff pastry rising as the water evaporates into steam during the baking process. Piercing the dough will prevent excessive puffing, and crimping along the sides will prevent the layers from flaking all of the way to the edges.

In baking, a puff pastry is a light, flaky, unleavened pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a dough which is spread with solid fat and repeatedly folded and rolled out (never mashed, as this will destroy layering) and used to produce the aforementioned pastries. It is sometimes called a "water dough" or détrempe. The gaps that form between the layers are a result of the puff pastry rising as the water evaporates into steam during the baking process. Piercing the dough will prevent excessive puffing, and crimping along the sides will prevent the layers from flaking all of the way to the edges.

In baking, a puff pastry is a light, flaky, unleavened pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a dough which is spread with solid fat and repeatedly folded and rolled out (never mashed, as this will destroy layering) and used to produce the aforementioned pastries. It is sometimes called a "water dough" or détrempe. The gaps that form between the layers are a result of the puff pastry rising as the water evaporates into steam during the baking process. Piercing the dough will prevent excessive puffing, and crimping along the sides will prevent the layers from flaking all of the way to the edges.

Puri or poori or boori (Urdu پوری (pūrī), Oriya ପୁରି(pūrī), Bengali: পুরি (pūrī), Tamil பூரி (pūri), Kannada ಪೂರಿ (pūri), Telugu పూరి (pūri), Turkish:Puf böreği) is an unleavened Indian bread, commonly consumed in Pakistan,India and other countries of South Asia. It is consumed for breakfast, as a snack or light meal. Puri was derived from South India, and is a staple food for the malayalam community. Puri is most commonly served at breakfast. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam. The name Puri comes from the Sanskrit word पूरिका (pūrikā).

Rasgulla (Odia: ରସଗୋଲା rasagola; Bengali: রসগোল্লা rôshogolla; Hindi: रसगुल्ला rasgullā) is a very popular cheese based, syrupy sweet dish originally from the Indian state of Orissa. It is popular throughout India and other parts of South Asia. The dish is made from balls of chhena (an Indian cottage cheese) and semolina dough, cooked in sugar syrup.

Ravioli (plural; singular: raviolo) are a type of filled pasta composed of a filling sealed between two layers of thin pasta dough. The word ravioli is reminiscent of the Italian verb riavvolgere ("to wrap"), though the two words are not etymologically connected.[citation needed] The word may also be a diminutive of Italian dialectal rava, or turnip. Similar in appearance to German Maultaschen, ravioli are usually smaller.

Ravioli (plural; singular: raviolo) are a type of filled pasta composed of a filling sealed between two layers of thin pasta dough. The word ravioli is reminiscent of the Italian verb riavvolgere ("to wrap"), though the two words are not etymologically connected.[citation needed] The word may also be a diminutive of Italian dialectal rava, or turnip. Similar in appearance to German Maultaschen, ravioli are usually smaller.

Rigatoni is a form of tube-shaped pasta of varying lengths and diameters. It is larger than penne and ziti and sometimes slightly curved. Rigatoni is usually ridged, and the tube's end is square-cut like ziti, not diagonal like penne. The word rigatoni comes from the Italian word rigati, which means "ridged" or 'lined' and is associated with the cuisine of southern and central Italy.

Roti Indian flat roti, also known as chapati Place of origin Indian subcontinent Region or state South Asia Dish details Main ingredient(s) Atta flour Variations Chapati, Makki di roti, Tandoori roti, Roti canai. Roti is generally a South Asian bread made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Bangladesh, Nepal and Sri Lanka. It is also consumed in parts of the Southern Caribbean, in particular Trinidad and Tobago. Its defining characteristic is that it is unleavened. The Indian bread naan, in contrast, is a yeast-leavened bread. Roti and its thinner variant, known as chapati, are an integral part of Indian / Pakistani cuisine. It is particularly popular in India and Pakistan.

A samosa is a stuffed pastry and a popular snack in South Asia, Southeast Asia, Central Asia, the Arabian Peninsula, the Mediterranean, Southwest Asia, the Horn of Africa, North Africa and South Africa. It generally consists of a fried or baked triangular, semi-lunar or tetrahedral pastry shell with a savory filling, which may include spiced potatoes, onions, peas, coriander, and lentils, or ground beef or chicken. The size and shape of a samosa as well as the consistency of the pastry used can vary considerably, although it is mostly triangular. Samosas are often served with chutney[citation needed.

A samosa is a stuffed pastry and a popular snack in South Asia, Southeast Asia, Central Asia, the Arabian Peninsula, the Mediterranean, Southwest Asia, the Horn of Africa, North Africa and South Africa. It generally consists of a fried or baked triangular, semi-lunar or tetrahedral pastry shell with a savory filling, which may include spiced potatoes, onions, peas, coriander, and lentils, or ground beef or chicken. The size and shape of a samosa as well as the consistency of the pastry used can vary considerably, although it is mostly triangular. Samosas are often served with chutney[citation needed.

A samosa is a stuffed pastry and a popular snack in South Asia, Southeast Asia, Central Asia, the Arabian Peninsula, the Mediterranean, Southwest Asia, the Horn of Africa, North Africa and South Africa. It generally consists of a fried or baked triangular, semi-lunar or tetrahedral pastry shell with a savory filling, which may include spiced potatoes, onions, peas, coriander, and lentils, or ground beef or chicken. The size and shape of a samosa as well as the consistency of the pastry used can vary considerably, although it is mostly triangular. Samosas are often served with chutney[citation needed.

Har gow (also spelled har gau, har kau, har gao, ha gao, ha gow, ha gau, har gaw, ha gaw, har kaw, ha gaau, har cow, har gaau, or other variants) or Xiā jiǎo 蝦餃 or 虾饺 (Chinese transliteration) is a traditional Chinese dumpling served in dim sum.The dumpling is sometimes called a shrimp bonnet for its pleated shape. Traditionally, har gow should have at least seven and preferably ten or more pleats imprinted on its wrapper. This dish is often served together with sieu mai; when served in such a manner the two items are collectively referred to as hargow-sieu mai

Shumai(shaomai, shui mai, shu mai, sui mai, shui mei, siu mai, shao mai, siew mai, or siomai) also called Pork Dumplings is a traditional Chinese dumpling served in dim sum.

A meatball is foodstuff made from an amount of ground meat rolled into a small ball, sometimes along with other ingredients, such as breadcrumbs, minced onion, spices, and possibly eggs. Meatballs are usually prepared and rolled by hand, and are cooked by frying, baking, steaming, or braising in sauce. There are many kinds of meatball recipes using different types of meats and spices, including vegetarian and fish alternatives, and various methods of preparation.

Spring rolls is an umbrella term used in Western culture to describe disparate varieties of filled, rolled appetizers similar to the Chinese chūn jǔan (春卷, lit. "spring roll"), from which the term was derived. East and Southeast Asian cuisine foods referred to by the term have different names depending on their country of origin, as well as the type of wrapper, fillings, and cooking techniques used. They are commonly eaten in certain Asian countries, most notably China, Vietnam, Singapore, Indonesia and Philippines.

A paratha/parantha (Punjabi: ਪਰੌਂਠਾ, Hindi: पराठा, Urdu: پراٹھا, Bengali: পরোটা ) is an Indian flat-bread that originated in the Indian subcontinent. Paratha is an amalgamation of the words parat (Hindi: परत, Bengali: পরত, Urdu:پرت ) and atta (Hindi: आटा, Punjabi: ਆਟਾ, Bengali: আটা, Urdu: آٹا) which literally means layers of cooked flour.[1] In Burma, it is known as palata (ပလာတာ; pronounced [pəlàtà]), while it is known as farata in the Maldives.

Surimi (Japanese: 擂り身, literally "ground meat", traditional Chinese: 魚漿; pinyin: yú jiāng; literally "fish puree or slurry") is a Japanese loan word referring to a fish-based food product intended to mimic the texture and color of the meat of lobster, crab and other shellfish. It is typically made from white-fleshed fish (such as pollock or hake) that has been pulverized to a paste and attains a rubbery texture when cooked. The term is also commonly applied to food products made from lean meat prepared in a similar process. Surimi is a much-enjoyed food product in many Asian cultures and is available in many shapes, forms, and textures. The most common surimi product in the Western market is imitation crab meat. Such a product often is sold as imitation crab and mock crab in America, and as seafood sticks, crab sticks, fish sticks or seafood extender in Commonwealth nations

A tamale or tamal (Spanish: tamal, from Nahuatl: tamalli)[1] is a traditional Latin American dish made of masa (a starchy dough, usually corn-based), which is steamed or boiled in a leaf wrapper. The wrapping is discarded before eating. Tamales can be further filled with meats, cheese, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned. Tamales were one of the staples found by the Spanish Conquistadors when they first arrived in Mexico and were soon widely spread throughout their other colonies. Tamales are said to have been as ubiquitous and varied as the sandwich is today. Tamales originated in Mesoamerica as early as 8000 to 5000 BCE.[1] Aztec and Maya civilizations as well as the Olmeca and Tolteca before them used tamales as a portable food, often to support their armies but also for hunters and travelers. There have also been reports of tamal use in the Inca Empire long before the Spanish visited the new world.

Pocket sandwich was invented by a caring, creative mother who wanted her children to have the convenience of enjoying fresh soft sandwiches yet being care free of falling fillings. Simply put the 2pcs toast with filling ready spread inside into the plastic forming mold, and press to form the shape, a sealed pocket sandwich is thus produced. Children are overwhelmingly in favor of this novel refreshment due to its adorable appearance and refreshingly delicious taste, as well as the convenience of enjoying this food with one hand and trouble free of filling falling concern. Pocket sandwich has actually aroused an upsurge for mothers to prepare it for their kids. Right now, pocket sandwich has become one of the bestsellers in the 7-11 convenience stores among Japan and Taiwan, and this tide is now waving against the world which you should not miss. Anko Food Machine can customize pocket sandwich machine for your own design, whether it is the shape, the weight, or the filling type, and help you to occupy the best position of this coming big wave in the international sandwich market.

Pocket sandwich was invented by a caring, creative mother who wanted her children to have the convenience of enjoying fresh soft sandwiches yet being care free of falling fillings. Simply put the 2pcs toast with filling ready spread inside into the plastic forming mold, and press to form the shape, a sealed pocket sandwich is thus produced. Children are overwhelmingly in favor of this novel refreshment due to its adorable appearance and refreshingly delicious taste, as well as the convenience of enjoying this food with one hand and trouble free of filling falling concern. Pocket sandwich has actually aroused an upsurge for mothers to prepare it for their kids. Right now, pocket sandwich has become one of the bestsellers in the 7-11 convenience stores among Japan and Taiwan, and this tide is now waving against the world which you should not miss. Anko Food Machine can customize pocket sandwich machine for your own design, whether it is the shape, the weight, or the filling type, and help you to occupy the best position of this coming big wave in the international sandwich market.

Tortellini are ring-shaped pasta. They are typically stuffed with a mix of meat (pork loin, prosciutto) or cheese. Originally from the Italian region of Emilia (in particular Bologna and Modena), they are usually served in broth, meat broth, either of beef, chicken, or both. Tortellini are now commonly found all around the world. Packed, refrigerated or frozen, tortellini and tortelloni (similar but larger and with vegetable stuffing) appear in many locations around the world, especially where there are large Italian communities. Tortellini and tortelloni are made in special industrial lines supplied all over the world by Italian companies such as Arienti & Cattaneo, Ima, Ostoni, Zamboni, etc.; "fresh" packed tortellini usually have 7 weeks of shelf-life. Similar foods in other cultures include uszka in Poland, the German Maultasche, the Ukrainian Christmas food "vushka" (Ukrainian: вушка), Chinese wonton and jiaozi, and Turkish mantı.

Tortilla (Peninsular Spanish: [toɾˈtiʎa]; Mexican Spanish: [toɾˈtiʝa]; English: /tɔrˈtiː.ə/) means "little torta" or "little cake" in Spanish; the Spanish word applies to several different foods eaten in various Spanish-speaking countries. The Spanish word is used in English for a more restricted range of foods, mainly a potato-based omelette originating in Spain, and for a flatbread made from corn or wheat originally made by Mesoamerican peoples. Flatbread tortillas have been eaten for many centuries in Mexico, where they are a staple. More recently, other countries have begun producing them to serve the expatriate Mexican market and the growing demand for Mexican food, particularly in North America, Europe and Eastern Asia. Mexican tortillas are commonly prepared with meat to make dishes such as tacos, burritos, and enchiladas.

Tsoureki (Greek τσουρέκι), çörek (Turkish), panarët (Arbërisht), choreg (Armenian չորեկ), or çörək (Azerbaijani) is a sweet bread in the cuisines of the Balkans, Turkey, Azerbaijan, and Armenia. It is formed of braided strands of dough. The word probably comes from the Turkic çevrek 'round'.[1] The Turkish version: çörek.Such rich brioche-like breads are also traditional in many other countries, such as Hungary and the Czech Republic. Examples of similar breads from other cultures are badnji kruh in Croatian cuisine, colomba de páscoa in in Portuguese cuisine, king cake in French and American cuisine, kulich in Russian cuisine, anise in Italian cuisine and challah in Jewish cuisine.

Uszka, (meaning "little ears" in Polish), are small dumplings usually filled with mushrooms or minced meat. They are usually served with barszcz, though they can be eaten alone. They are a part of traditional Christmas Eve dishes in Poland and Ukraine, and are either added in the soup, or eaten as a side dish.

Varenyky (Russian and Ukrainian: варе́ники, singular "варе́ник"), or pierogi (the name taken from Polish and used by Canadian Ukrainian people), are a kind of stuffed dumpling associated with Ukrainian cuisine. Some variants are also found in Moldovan, Mennonite, Belarusian, Russian, Lithuanian, and Polish cooking. They are believed to originate from Chinese and Siberian influences, although sometimes they are said to be of Turkish origin.[1] Varenyky are similar to Polish pierogi.

A kind of spring roll (sometimes referred to as egg roll) – deep fried flour rolls filled with pork, yam, crab, shrimp, rice vermicelli, mushrooms ("wood ear" variety) and other ingredients. The spring roll goes by many names - as many people actually use (falsely) the word "spring roll" while referring to the fresh transparent rice paper rolls (discussed below as "Summer Rolls"), where the rice paper is dipped into water to soften and then rolled up with various ingredients. Traditionally these rolls are made with a rice paper wrapper but in recent years Vietnamese chefs outside of Vietnam have changed the recipe to use a wheat-flour-based wrapper.

A wonton (also spelled wantan, wanton, or wuntun in transcription from Cantonese; Mandarin: húntún [xwə̌n.tʰwə̌n]) is a type of dumpling commonly found in a number of Chinese cuisines.