List of stuffed dishes

This is a list of stuffed dishes, comprising dishes and foods that are prepared with various fillings and stuffings. Some dishes are not actually stuffed; the added ingredients are simply spread atop the base food, as one cannot truly stuff an oyster or a mussel or a pizza.

General stuffed dishes

Stuffed squash: an acorn squash stuffed with pilaf and topped with cheese

A-gei
Chả giò
Chatti pathiri
Chaudin – a meat dish from southern Louisiana; it is a sausage-like variant made from ingredients such as spices, pork, rice and vegetables that are sewn up in a pig's stomach, which is then cooked.^[1]^[2] The dish is sometimes smoked.
Chicken Kiev
Chiles en nogada
Cordon bleu
Deviled egg an English dish stuffed with various spices
Dolma – a family of stuffed vegetable dishes common in the Middle East and surrounding regions including the Balkans, the Caucasus, Russia and Central Asia. Common vegetables to stuff include tomato, pepper, onion, zucchini, eggplant, and garlic. Dolmas may also be wrapped in e.g. grape or cabbage leaves (and thus not strictly stuffed). The stuffing may or may not include meat.
Dorma – a variant of dolma popular in West Bengal and Bangladesh, in which potol is stuffed with fish.
Drob
Eggah
Empanada
Figolla
Galantine
Ghapama – a filled pumpkin dish from Armenia made by hollowing out and stuffing a pumpkin with rice, dried fruits, meat, spices and more, there are multiple variations and this dish is often called the national dish of Armenian cuisine.
Gołąbki
Gordita
Guanime
Gyeran-mari
Haggis
Hallaca
Helzel
Hotteok
İmam bayıldı
Jalangkote
Jalapeño popper
Jamaican patty
Kab yob (Hmong term for the dish known in English as egg roll)
Kachori
Kalitsounia
Karađorđeva šnicla
Karnıyarık
Khai yat sai
Kibbeh
Kibinai
Knish
Kousa mahshi
Krautshäuptchen
Ladera – sometimes stuffed
Lechona
Lemper
Llapingacho
Manok pansoh
À la Maréchale
Mirchi bada
Mücver
Murtabak
Nacatamal
Onigiri
Papa rellena
Paste
Pastel
Pasteles
Pasztecik szczeciński
Pirozhki
Plátanos rellenos – a typical dish of the Veracruz coast, consisting of plantain stuffed with meat and seasonings and fried.^[3]
Pocket sandwich
Porchetta
Pupusa de arroz
Qistibi
Quesito
Rellenong talong
Rissole
Rouladen
Sajji
Sakhu sai mu
Samgye-tang
Stuffed leaves

Asian-style buns

Bánh bao
Baozi
- List of baozi
Bakpia pathok
Beef bun
Buttered pineapple bun
Cha siu bao
Cocktail bun
Jjinppang – a steamed bun, typically filled with red bean paste with bits of broken beans and bean husk.
- Hoppang
Nikuman
Peanut butter bun
Xab momo
Xiaolongbao

Desserts and sweets

Dumplings

Pierogi

Fish and seafood dishes

Crappit heid – a traditional Scots fish course, consisting of a boiled fish head stuffed with oats, suet and liver.
Stuffed clam
Stuffed mussels – an Armenian dish that is popular in Armenia and Turkey consisting of mussels filled with a mixture of rice, oil, salt and different spices.^[4]^[5]
Lobster Thermidor
Stuffed squid
Lavangi – a Talysh and Azerbaijani food consisting of fish or chicken stuffed with walnuts, onions and various condiments and baked in the oven.^[6]^[7]

Flatbreads

Bolani
Zhingyalov hats – Armenian flatbread filled with herbs and spices.
Stuffed paratha – paratha is an unleavened flatbread that is sometimes stuffed with various ingredients.
- Aloo paratha – unleavened dough stuffed with a spiced mixture of mashed potato.
- Gobhi paratha – stuffed with flavored cauliflower and vegetables.

Fried doughs and fritters

A split arancino, showing the rice and ragù stuffing

Aloo pie
Arancini
Barbajuan
Bichak
Carimañola
Chebureki
Chile relleno
Coxinha
Curry puffs
Taquito
Samosa
Sgabeo
Sorullos – sometimes stuffed with cheese.^[8]
Flaky pastry

Breads and pastries

Wraps

Cabbage roll
- Holishkes
Cheese roll
Chicken fillet roll
Devils on horseback
Egg roll
Galette-saucisse
Kati roll
Ngo hiang (also known as heh gerng or lor bak)
Pepperoni roll
Prawn roll – a sandwich, not a stuffed food item.
Rice noodle roll
Small sausage in large sausage
Spring roll – a large variety of filled, rolled appetizers or dim sum found in East Asian and Southeast Asian cuisine.
Sarma (also called "stuffed grape leaves" or "stuffed vine leaves")
Thịt bò nướng lá lốt

Game, poultry, offal

Ballotine
Boliche
Cachopo
Carpetbag steak
Stuffed chine
Stuffed ham
Jucy Lucy
Sapu Mhicha
Stuffed intestines
Tripoux
Turducken
Turkey^[9]
Whole stuffed camel
Zrazy
Amich (Armenian: ամիչ; Armenian pronunciation: [ɑˈmit͡ʃʰ]), also known depending on the bird used as Armenian-style turkey or Armenian-style chicken, is a dish of Armenian cuisine made from poultry meat (most commonly turkey or chicken) and stuffed with rice and dried fruits. The name of the dish appears in the manuscripts of Armenian authors Faustus of Byzantium (5th century) and Yeghishe (5th century). Historically, the dish was prepared using pheasant and rice with dried fruits.^[10]^[11]

Pancakes and crepes

Starch paste cakes

Sandwiches

Sausages

Stuffed pasta

Some pasta varieties and dishes are stuffed with various fillings.

Stuffed pizzas

Stuffed vegetables

Badrijani
Eggplant papucaki
Makdous
Seon – traditional Korean dishes which are prepared by steaming vegetables such as zucchini, cucumbers, eggplants, or Napa cabbages that are stuffed with various ingredients.
Sheikh al-mahshi – zucchini stuffed with minced lamb meat and pine nuts in yogurt sauce.
Stuffed artichoke
Stuffed cabbage
Stuffed cucumber
Stuffed eggplant
Stuffed mushrooms
Stuffed peppers
Stuffed sorrel
Stuffed squash
Stuffed tomatoes

Stuffed fruits

Other stuffed dishes

References

↑ Roahen, S.; Edge, J.T.; Brown, A. (2015). The Southern Foodways Alliance Community Cookbook. A Friends Fund Publication. University of Georgia Press. p. 148. ISBN 978-0-8203-4858-2.
↑ Gutierrez, C.P. (2012). Cajun Foodways. University Press of Mississippi. p. 61. ISBN 978-1-60473-602-1.
↑ Diana Kennedy (20 October 2013). My Mexico: A Culinary Odyssey with Recipes. University of Texas Press. pp. 249–. ISBN 978-0-292-74840-8.
↑ Ates, Mustafa; Ozkizilcik, Asli; Tabakoglu, Cengiz (July 2011). "Microbiological Analysis of Stuffed Mussels Sold in the Streets". Indian Journal of Microbiology. 51 (3): 350–354. doi:10.1007/s12088-011-0174-6. ISSN 0046-8991. PMC 3209921. PMID 22754015.
↑ "Midia Dolma: Armenian Stuffed Mussels". The Armenian Kitchen. 19 April 2009.
↑ Hercules, Olia (2015-06-18). "A taste of home: flavours and recipes from Azerbaijan | Cook residency". The Guardian. ISSN 0261-3077. Retrieved 2019-01-10.
↑ Ministry of Culture and Tourism Republic of Azerbaijan (2013). Kerimli T; Kerimov E; Ramazanova A (eds.). Azerbaijani Cuisine (A Collection of Recipes of Azerbaijani Meals, Snacks and Drinks) (PDF). Baku: «INDIGO» print house. pp. 47–48. ISBN 978-9952-486-00-1. Archived from the original (PDF) on 2017-10-09. Retrieved 2019-01-10.
↑ Albala, K. (2016). At the Table: Food and Family around the World: Food and Family around the World. ABC-CLIO. p. 234. ISBN 978-1-61069-738-5.
↑ Waitrovich, Beth (October 28, 2016). "To stuff or not to stuff: That's the Thanksgiving turkey question". Michigan State University Extension. Retrieved March 4, 2017.
↑ Семенова С.В. Армянская кухня. Рипол Классик. p. 32. ISBN 978-5-386-06950-6.
↑ История Армении Фавстоса Бузанда. Ереван. Академия Наук Армянской ССР. 1953 (пер. М. А. Геворгяна)

External links

Media related to Food with filling at Wikimedia Commons

[1] Roahen, S.; Edge, J.T.; Brown, A. (2015). The Southern Foodways Alliance Community Cookbook. A Friends Fund Publication. University of Georgia Press. p. 148. ISBN 978-0-8203-4858-2.

[2] Gutierrez, C.P. (2012). Cajun Foodways. University Press of Mississippi. p. 61. ISBN 978-1-60473-602-1.

[Kennedy2013-3] Diana Kennedy (20 October 2013). My Mexico: A Culinary Odyssey with Recipes. University of Texas Press. pp. 249–. ISBN 978-0-292-74840-8.

[:02-4] Ates, Mustafa; Ozkizilcik, Asli; Tabakoglu, Cengiz (July 2011). "Microbiological Analysis of Stuffed Mussels Sold in the Streets". Indian Journal of Microbiology. 51 (3): 350–354. doi:10.1007/s12088-011-0174-6. ISSN 0046-8991. PMC 3209921. PMID 22754015.

[5] "Midia Dolma: Armenian Stuffed Mussels". The Armenian Kitchen. 19 April 2009.

[6] Hercules, Olia (2015-06-18). "A taste of home: flavours and recipes from Azerbaijan | Cook residency". The Guardian. ISSN 0261-3077. Retrieved 2019-01-10.

[:0-7] Ministry of Culture and Tourism Republic of Azerbaijan (2013). Kerimli T; Kerimov E; Ramazanova A (eds.). Azerbaijani Cuisine (A Collection of Recipes of Azerbaijani Meals, Snacks and Drinks) (PDF). Baku: «INDIGO» print house. pp. 47–48. ISBN 978-9952-486-00-1. Archived from the original (PDF) on 2017-10-09. Retrieved 2019-01-10.

[8] Albala, K. (2016). At the Table: Food and Family around the World: Food and Family around the World. ABC-CLIO. p. 234. ISBN 978-1-61069-738-5.

[9] Waitrovich, Beth (October 28, 2016). "To stuff or not to stuff: That's the Thanksgiving turkey question". Michigan State University Extension. Retrieved March 4, 2017.

[10] Семенова С.В. Армянская кухня. Рипол Классик. p. 32. ISBN 978-5-386-06950-6.

[11] История Армении Фавстоса Бузанда. Ереван. Академия Наук Армянской ССР. 1953 (пер. М. А. Геворгяна)

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