köken: From German Low German, probably borrowed from Swedish kalops (“stewed meat”), from Old Swedish kollops (“slices of beef stew”), ultimately related to klopfen (“to beat”). Cognate to English collop (“slice of meat, bacon, rasher”).
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.