Filled pasta

Filled pasta or stuffed pasta refers to a dumpling with a flour, especially pasta, wrapper or skin, usually sealed, surrounding a variety of fillings. Such pasta is especially common in non-tropical regions of Eurasia. Examples of filled pasta include jiaozi, mantı, pierogies, ravioli and tortellini.

This article is about rolled flour dough food with fillings in general. For Italian pasta with fillings, see List of pasta § Filled pasta.

The pasta wrappers are usually fresh pasta, but dried pasta can be used if the dumpling is not sealed. Premade filled pasta for mass consumption is often pasteurized to set the dough structure.[1]

While most filled pastas are sealed on all sides, rotolo ripieno is rolled, but not sealed,[2] and guotie (potstickers) are often unsealed at either end. Similar types of pasta include layered pasta such as lasagna, while similar stuffed preparations include kachoris, samosas and tamales.

See also

References
  1. International Commission on Microbiological Specifications for Foods. Microorganisms in Foods 6: Microbial Ecology of Food Commodities. Springer Science & Business Media, 2006. p. 421. ISBN 9780387288017
  2. Serena Cosmo. The Ultimate Pasta and Noodle Cookbook. Simon and Schuster, 2017. p. 114. ISBN 9781604337334


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