köken: Inherited from Chagatai منتو (mantu, manto), from Middle Chinese 饅頭 (man duw). Compare Uzbek manti, Turkish mantı, and Persian منتو (mantū /mantu), a Turkic borrowing. See also Manti (food).
gyoza: a kind of dumpling or potsticker with a thin skin, traditionally made with minced pork and then fried, boiled, or steamed
köken: Borrowed from Mandarin 餃子／饺子, possibly from a Mandarin variety without significant palatalization (i.e. *giaozi), or from a non-Mandarin variety of Chinese. The word is first attested in print in 1955, and the food and the word both likely came to Japan via the Japanese-controlled puppet state of Manchukuo (1932–1945). Compare also Korean 교자(餃子) (gyoja).
a shapeless lump (often of sticky material) · small pieces of dough prepared from wheat flour and milk (and often egg and butter), usually served in soup (a type of simple dumpling) · one such piece of dough
dumpling (ball of dough that is cooked and may have a filling and/or additional ingredients in the dough) · pirog (baked case of dough with a sweet or savoury filling, popular in Eastern Europe) · bicorn (two-cornered hat worn by European and American military and naval officers from the 1790s)
çekim: çoğul pierogi · tamlayan pieroga
eş: kulebiak, bikorn, dwuróg
köken: Etymology tree Proto-Indo-European *pih₃-e-ti Proto-Balto-Slavic *pīteider. Proto-Slavic *piti Proto-Indo-European *-rós Proto-Balto-Slavic *-ras Proto-Slavic *-rъ Proto-Slavic *pirъ Proto-Balto-Slavic *-agas Proto-Slavic *-ogъ Proto-Slavic *pirogъ Old Polish piróg Polish pieróg Inherited from Old Polish piróg.
köken: From Cantonese 雲吞 /云吞 (wan⁴ tan¹) or Cantonese 餛飩 /馄饨 (wan⁴ tan¹).
Etimoloji
From Upper German dialects, from Middle High German knödel (“dumpling, noodle”), equivalent to Knoten + -el. Cognate to Yiddish קניידל (kneydl), Bavarian Knedl, Dutch knoedel, Middle Low German knudel, knūdel, German Low German Knudel (“lump, mass”).