I am going to give you a list of food- They are all meat/filling encased by dough and usually fried, but can be baked or steamed. The list is alphabetical.

  • Banh Bot Loc (Vietnam)
  • Buuz (Mongolia)
  • Chuchvara (Central Asia)
  • Coxinhas (Brazil)
  • Empanadas (South America)
  • Gyoza (Japan)
  • Khinkali (Georgia)
  • Knish (Eastern Europe)
  • Kreplack (Eastern Europe)
  • Kroppkaka (Sweden)
  • Mandu (Korea)
  • Manti (Turkey)
  • Maultaschen (Germany)
  • Modak (India)
  • Momos (Tibet, Nepal, India)
  • Pasteles (Puerto Rico)
  • Pastizzi (Malta)
  • Pelmeni (Russia)
  • Pierogi (Poland)
  • Ravioli (Italy)
  • Rissois (Portugal)
  • Samosa (India)
  • Siu Mai (China)
  • Svestkove Knedliky (Czech Republic)
  • Tamales (Mexico)
  • Vareniky (Ukraine)
  • Wontons (China)

I'm sure that there are many more variations of the dough/filling thing...but thanks to travel.earth, we have at least a small list...

So the question is:

Which of these dishes came first? Which one was the very first dough/filling thing?

And which culturally appropriated ones do we shame because they are just a mere copy?

Do you have a dough/filling combo that you think was the very first of its type?