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dumpling

[duhmp-ling] /ˈdʌmp lɪŋ/
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
1590-1600; dump (of uncertain origin) + -ling1
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2014.
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Examples from the web for dumpling
  • Visitors can see dozens of traditional tea parlors, dumpling houses and food vendor carts scattered throughout the neighborhood.
  • For dessert, try the sweet potato bread pudding, the hot apple dumpling or the chocolate cobbler.
  • They also know how to park themselves at the baseline and bang back every dumpling that comes over the net.
  • He had some gray hair cropped close as a sheep-eaten lawn, and his fingers ended in dumplings, each dumpling having a ring on it.
  • Using a pastry brush and a small bowl of water, place a dumpling skin in your palm with a tablespoon of filling in the middle.
  • Our picks for a weekend's worth of fun dumpling zone.
  • Combine ingredients and drop rounded teaspoonfuls of dumpling mixture onto boiling chicken and stock.
British Dictionary definitions for dumpling

dumpling

/ˈdʌmplɪŋ/
noun
1.
a small ball of dough cooked and served with stew
2.
a pudding consisting of a round pastry case filled with fruit: apple dumpling
3.
(informal) a short plump person
Word Origin
C16: dump-, perhaps variant of lump1 + -ling1
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word Origin and History for dumpling
n.

c.1600, Norfolk dialect, of uncertain origin, perhaps from some Low German word or from noun dump "lump" (late 18c.). Related: Dumplings.

Online Etymology Dictionary, © 2010 Douglas Harper
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Encyclopedia Article for dumpling

small mass of leavened dough that is either boiled or steamed and served in soups or stews or with fruit. Dumplings are most commonly formed from flour or meal bound with egg and then simmered in water or gravy stock until they take on a light, cakey texture. Many recipes call for herbs, onions, grated cheeses, or chopped meats to be rolled into the dough before cooking.

Learn more about dumpling with a free trial on Britannica.com
Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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