Mamma Contaldo’s ricotta dumplings (ndundari con salsa di pomodoro e basilico) | This is one of my favourite recipes from home. These little dumplings with tomato and basil sauce are traditionally made in my home village of Minori on the feast day of the town's patron saint. When I return to Minori, it pleases me to see this now on the menus of the best restaurants, so that not only locals but also tourists can enjoy this simple, but truly delicious dish.

Nyuto Onsen Yamato potato stew (potato miso nabe) | In the Japanese Shōwa period, the locals of the Nyuto Onsen hot spring region of Akita prefecture sought to develop a dish that encapsulated the local culture and highlighted the local ingredients, and in particular the distinctive local Yamato potato – a type of mountain yam specific to the region. This simple stew was developed through a collaboration between local chefs and was officially decreed as a local specialty. This version, made…

Prawn dumplings (albondigas de camarón) | The coastal areas of Mexico are abundant with fresh prawns, and the locals have invented countless ways to cook this humble crustacean. This recipe is for delicate dumplings made of almost pure prawn, with just a little seasoning (and of course chilli!) added. They are served in a silky soup thickened by corn.

Vegetable gyoza | These delicious little Japanese parcels make a perfect appetiser for a dinner or drinks party. This recipe is for vegetarian dumplings; pork mince is another common filling.

Prawn, ginger and black vinegar dumplings | Everyone loves dumplings – and here's a recipe that you can make in 30 minutes thanks to ready-made gow gee wrappers.

Cherry dumplings (cseresznyes gomboc) | This Hungarian recipe for dumplings uses a technique similar to making gnocchi. When cooked the dough forms a pillowy ball around the cherries. Be sure to boil the potatoes in their skins as it helps controls how much moisture gets into the potato and therefore the dough.

Meat and cabbage dumplings (pelemeni) | The Russian version of Chinese dumplings, this recipe is said to have been spread through Siberia via Mongol invaders. Other theories suggest pelemeni are of Persian origin, from the Persian name pel’n’an’.

Beef and ale stew with dumplings | This classic stew with dumplings recipe is something that every cook should have in their repetoir.

Mantoo | This Afghani dumpling recipe involves filling gow gee wrappers (or you can make your own pastry) with a meat and onion mixture, steaming them, then serving them with a split pea sauce and garlic yoghurt. It is truly delicious.