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Dictionary.com Unabridged (v 1.1) - Cite This Source - Share This

dump·ling

Audio Help [duhmp-ling] Pronunciation Key

–noun

1.	a rounded mass of steamed and seasoned dough, often served in soup or with stewed meat.

2.	a dessert consisting of a wrapping of dough enclosing sliced apples or other fruit, boiled or baked.

3.	a short or stout person.

[Origin: 1590–1600; dump (of uncert. orig.) + -ling¹

]

Dictionary.com Unabridged (v 1.1)
Based on the Random House Unabridged Dictionary, © Random House, Inc. 2006.

Encyclopædia Britannica, Inc.
dumpling

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American Heritage Dictionary - Cite This Source - Share This

dump·ling Audio Help (dŭmp'lĭng) Pronunciation Key
n.

A piece of dough, sometimes filled, that is cooked in liquid such as water or soup.
Sweetened dough wrapped around fruit, such as an apple, baked and served as a dessert.
Informal A short, chubby creature.

[Earlier dumplin, perhaps from dump, lump.]

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The American Heritage® Dictionary of the English Language, Fourth Edition
Copyright © 2006 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.

Online Etymology Dictionary - Cite This Source - Share This
dumpling

c.1600, Norfolk dial., of uncertain origin, perhaps from L.Ger. or from obsolete n. dump "lump."

WordNet - Cite This Source - Share This

dumpling
noun
1.	small balls or strips of boiled or steamed dough
2.	dessert made by baking fruit wrapped in pastry

Kernerman English Multilingual Dictionary (Beta Version) - Cite This Source - Share This
dumpling [ˈdampliŋ] noun

(a) thick pudding or ball of cooked dough
Example: stewed beef and dumplings

Arabic:	زَلابْيَه
Chinese (Simplified):	汤团
Chinese (Traditional):	湯團
Czech:	knedlík
Danish:	melbolle; bolle
Dutch:	knoedel
Estonian:	(jahu)klimp
Finnish:	myky
French:	boulette (de pâte)
German:	der Kloß
Greek:	μπαλάκι ζύμης
Hungarian:	gombóc
Icelandic:	soðin eða steikt hveitibolla
Indonesian:	kue berbentuk bola
Italian:	gnocco

Japanese:	だんご
Korean:	주로 스프나 스튜와 함께 먹도록 가미된 반죽을 둥글게 빚어 쪄낸 것, 속에
Latvian:	ķiļķens; klimpa; pelmenis
Lithuanian:	kukulis
Norwegian:	melbolle, kumle (av hvetemel)
Polish:	(rodzaj kluski lub knedla)
Portuguese (Brazil):	bolinho de massa
Portuguese (Portugal):	bolinho
Romanian:	găluşcă
Russian:	клёцка
Slovak:	knedľa
Slovenian:	cmok
Spanish:	bola de masa
Swedish:	klimp
Turkish:	yuvarlak mantı

Webster's Revised Unabridged Dictionary - Cite This Source - Share This

dumpling

Crust\ (kr?st), n. [L. crusta: cf. OF. crouste, F. cro[^u]te; prob. akin to Gr. ????? ice, E. crystal, from the same root as E. crude, raw. See Raw, and cf. Custard.]

1. The hard external coat or covering of anything; the hard exterior surface or outer shell; an incrustation; as, a crust of snow.

I have known the statute of an emperor quite hid under a crust of dross. --Addison.

Below this icy crust of conformity, the waters of infidelity lay dark and deep as ever. --Prescott.

2. (Cookery) (a) The hard exterior or surface of bread, in distinction from the soft part or crumb; or a piece of bread grown dry or hard. (b) The cover or case of a pie, in distinction from the soft contents. (c) The dough, or mass of doughy paste, cooked with a potpie; -- also called dumpling.

Th' impenetrable crust thy teeth defies. --Dryden.

He that keeps nor crust nor crumb. --Shak.

They . . . made the crust for the venison pasty. --Macaulay.

3. (Geol.) The exterior portion of the earth, formerly universally supposed to inclose a molten interior.

4. (Zo["o]l.) The shell of crabs, lobsters, etc.

5. (Med.) A hard mass, made up of dried secretions blood, or pus, occurring upon the surface of the body.

6. An incrustation on the interior of wine bottles, the result of the ripening of the wine; a deposit of tartar, etc. See Beeswing.

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