dumplings, in a sweet context, usually refer to boiled or steamed balls of dough. In the Central European tradition, they may have a filling, and they can be served as a side dish or as a course in their own right. The Appetit-Lexikon (1894), a dictionary of gastronomy by Viennese authors R. Habs and L. Rosner, defines dumplings as a Sunday dish in the countryside, a side dish, or an addition to soups. Dumplings are typical of the South German and Alpine areas, various regions of the former Austro-Hungarian monarchy (Bohemia, Slovakia, Hungary), and parts of Eastern Europe, including Ukraine.
