worldcuisines/food-kb-v1.1 huggingface dataset:
Bánh mì
Category: bread (sandwich)
Cuisine: Vietnamese
Associated cuisines: Vietnamese
Area: Vietnam
Countries: Vietnam
Region: South Eastern Asia
Other names: bcl - Central Bikol: Bánh mì
cs - Czech: Bánh mì
de - German: Bánh mì
el - Greek: Μπαν Μι
en-simple - Simple English: Banh mi
eo - Esperanto: Bánh mì
es - Spanish: Bánh mì
et - Estonian: Bánh mì
fa - Persian: بان می
fr - French: Bánh mì
id - Indonesian: Bánh mì
it - Italian: Bánh mì
ja - Japanese: バインミー
jv - Javanese: Bánh mì
ko - Korean: 바인미
ms - Malay: Bánh mì
nl - Dutch: Bánh mì
pl - Polish: Bánh mì
pt - Portuguese: Bánh mì
ro - Romanian: Bánh mì
sr - Serbian: Бан ми
th - Thai: บั๊ญหมี่
tl - Tagalog: Bánh mì
uk - Ukrainian: Бань мі
uz - Uzbek: Banh mi
vi - Vietnamese: Bánh mì Việt Nam
yue - Cantonese: 越南法包
zh - Chinese: 越式法包

The dish is a short bread with thin, crisp crust and a soft texture with meats and vegetable filling, coriander, cucumber, pickled carrots, combined with other condiments.
Bistek
Category: meat (steak)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Western Visaya
Countries: Philippines
Region: South Eastern Asia
Other names: ar - Arabic: بيستيك
bjn - Banjar: Bistik
jv - Javanese: Bistek
tl - Tagalog: Bistek

The dish is made of strips of beef sirloin or tenderloin, usually flattened with a meat tenderizing tool, it is marinated then braised in soy sauce, calamansi juice (or some other citrus fruit like lime or lemon), smashed whole garlic cloves, ground black pepper, bay leaves, caramelized red onion rings, and (optionally) muscovado or brown sugar. In some recipes, fresh white onion rings are used instead to preserve its crunchiness.
Mandu
Category: side dish, dumpling (mixed dumpling)
Cuisine: Korean
Associated cuisines: Korean
Area: Korean
Countries: Korea
Region: Eastern Asia
Other names: ban - Balinese: Mandu
de - German: Mandu
en-simple - Simple English: Mandu
es - Spanish: Mandu
fr - French: Mandu
hu - Hungarian: Mandu
hy - Armenian: Մանդու
id - Indonesian: Mandu
it - Italian: Mandu
ja - Japanese: マンドゥ
jv - Javanese: Mandu
ko - Korean: 만두
ms - Malay: Mandu
nl - Dutch: Mandu
ru - Russian: Манду
sv - Swedish: Mandu
tl - Tagalog: Mandu
tr - Turkish: Mandu
uk - Ukrainian: Манду
vi - Vietnamese: Mandu
yue - Cantonese: 韓式餃
zh - Chinese: 馒头

The dish is dumpling, which can be steamed, boiled, pan-fried, or deep-fried.
Gyoza
Category: side dish, dumpling (mixed dumpling)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japanese
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: جياوزو
ca - Catalan: Jiaozi
de - German: Jiaozi
es - Spanish: Jiaozi
fa - Persian: جیائوزی
fr - French: Jiaozi
gl - Galician: Iaosi
he - Hebrew: ג'יאוזי
hu - Hungarian: Csiaoce
hy - Armenian: Ցզյաոցզի
id - Indonesian: Jiaozi
it - Italian: Jiaozi
ja - Japanese: 餃子
jv - Javanese: Jiaozi
ka - Georgian: ჯიაოზი
ko - Korean: 자오쯔
ms - Malay: Jiaozi
my - Burmese: ဖက်ထုပ်
nan - Minnan: Chúi-kiáu
nb - Norwegian Bokmål: Jiaozi
pl - Polish: Jiaozi
ro - Romanian: Jiaozi
ru - Russian: Цзяоцзы
sv - Swedish: Jiaozi
th - Thai: เกี๊ยวซ่า
tr - Turkish: Jiaozi
uk - Ukrainian: Цзяоцзи
vi - Vietnamese: Sủi cảo
wuu - Wu: 饺子
yue - Cantonese: 餃
zh - Chinese: 饺子

The dish is dumpling, which can be steamed, boiled, pan-fried, or deep-fried.
Jiaozi
Category: side dish, dumpling (mixed dumpling)
Cuisine: Chinese
Associated cuisines: Chinese
Area: China
Countries: China
Region: Eastern Asia
Other names: ar - Arabic: جياوزو
ca - Catalan: Jiaozi
de - German: Jiaozi
es - Spanish: Jiaozi
fa - Persian: جیائوزی
fr - French: Jiaozi
gl - Galician: Iaosi
he - Hebrew: ג'יאוזי
hu - Hungarian: Csiaoce
hy - Armenian: Ցզյաոցզի
id - Indonesian: Jiaozi
it - Italian: Jiaozi
ja - Japanese: 餃子
jv - Javanese: Jiaozi
ka - Georgian: ჯიაოზი
ko - Korean: 자오쯔
ms - Malay: Jiaozi
my - Burmese: ဖက်ထုပ်
nan - Minnan: Chúi-kiáu
nb - Norwegian Bokmål: Jiaozi
pl - Polish: Jiaozi
ro - Romanian: Jiaozi
ru - Russian: Цзяоцзы
sv - Swedish: Jiaozi
th - Thai: เกี๊ยวซ่า
tr - Turkish: Jiaozi
uk - Ukrainian: Цзяоцзи
vi - Vietnamese: Sủi cảo
wuu - Wu: 饺子
yue - Cantonese: 餃
zh - Chinese: 饺子

The dish consists of a ground meat or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together.
Khinkali
Category: side dish, dumpling (mixed dumpling)
Cuisine: Georgian
Associated cuisines: Georgian
Area: Mtskheta-Mtianeti
Countries: Georgia
Region: Western Asia
Other names: ar - Arabic: خينكالي
az - Azerbaijani: Gürcü xəngəli
ba - Bashkir: Хинкали
be - Belarusian: Хінкалі
be-tarask - Belarusian (Taraškievica orthography): Хінкалі
bs - Bosnian: Hinkali
de - German: Chinkali
el - Greek: Χινκάλι
es - Spanish: Jinkali
fa - Persian: خینکالی
fi - Finnish: Khinkali
fr - French: Khinkali
gl - Galician: Khinkali
he - Hebrew: חינקלי
hu - Hungarian: Khinkali
hy - Armenian: Խինկալի
hyw - Western Armenian: Խինկալի
id - Indonesian: Khinkali
it - Italian: Khink'ali
ja - Japanese: ヒンカリ
jv - Javanese: Khinkali
ka - Georgian: ხინკალი
kk - Kazakh: Хинкали
ko - Korean: 힌칼리
lt - Lithuanian: Chinkaliai
lv - Latvian: Hinkali
mk - Macedonian: Хинкали
nl - Dutch: Chinkali
os - Ossetic: Хинкъали
pl - Polish: Chinkali
pt - Portuguese: Khinkali
ru - Russian: Хинкали
rue - Rusyn: Хінкалі
sah - Yakut: Хинкали
sl - Slovenian: Hinkali
sr - Serbian: Хинкали
sv - Swedish: Chinkali
th - Thai: ฆินกาลี
tr - Turkish: Hinkali
uk - Ukrainian: Хінкалі
vi - Vietnamese: Khinkali
zh - Chinese: 卡里餃

The dish is made of twisted knobs of dough, stuffed with meat, fish or Vegetable and spices.
Manti
Category: side dish, dumpling (meat dumpling)
Cuisine: Turkish, Armenian, Central Asian
Associated cuisines: Turkish, Armenian, Central Asian
Area: Turkey, Armenia, Central Asia
Countries: Turkey, Armenia
Region: Western Asia
Other names: ar - Arabic: منتو
az - Azerbaijani: Mantı
ba - Bashkir: Манты
bar - Bavarian: Manti
be - Belarusian: Манты
bg - Bulgarian: Мантъ
ca - Catalan: Mantı
de - German: Mantı
es - Spanish: Mantı
fa - Persian: منتو
fi - Finnish: Manti
fr - French: Mantı
he - Hebrew: מנטו
ia - Interlingua: Manti
id - Indonesian: Manti
it - Italian: Manti
ja - Japanese: マンティ
jv - Javanese: Manti
kk - Kazakh: Мәнті
ko - Korean: 만트
ky - Kyrgyz: Манты
lt - Lithuanian: Mantai
nan - Minnan: Manti
nb - Norwegian Bokmål: Mantı
nl - Dutch: Mantı
pa - Punjabi: ਮਾਨਤੀ
pl - Polish: Manti
pt - Portuguese: Mantı
ro - Romanian: Mantı
ru - Russian: Манты
sq - Albanian: Mantia
sv - Swedish: Manti
tg - Tajik: Манту
tr - Turkish: Mantı
tt - Tatar: Манты
uk - Ukrainian: Манти
uz - Uzbek: Manti
zh - Chinese: 曼特

The dumplings typically consist of a spiced meat mixture, usually lamb or ground beef, wrapped in a thin dough sheet which is then boiled or steamed.
Momo
Category: side dish, dumpling (mixed dumpling)
Cuisine: Tibetan, Nepalese
Associated cuisines: Tibetan, Nepalese, Bangladeshi, Bhutanese, Indian
Area: Tibet, Nepal
Countries: Bhutan, China, India, Nepal, Pakistan, Nepal
Region: Southern Asia
Other names: ar - Arabic: مومو
as - Assamese: মোমো
be-tarask - Belarusian (Taraškievica orthography): Мома
bn - Bangla: মোমো
bo - Tibetan: མོག་མོག་
cs - Czech: Momo
de - German: Momo
dz - Dzongkha: མོ་མོ་
en-simple - Simple English: Momo
es - Spanish: Momo
fi - Finnish: Momo
fr - French: Momo
he - Hebrew: מומו
hi - Hindi: मोमो
hy - Armenian: Մոմո
id - Indonesian: Momo
it - Italian: Momo
ja - Japanese: モモ
jv - Javanese: Momo
kn - Kannada: ಮೋಮೊ
ko - Korean: 모모
ks - Kashmiri: مومو
ky - Kyrgyz: Момо
mni - Manipuri: ꯃꯣꯃꯣ
ms - Malay: Momo
ne - Nepali: मम:
nl - Dutch: Momo
pa - Punjabi: ਮੋਮੋ
pl - Polish: Momo
pt - Portuguese: Momo
ru - Russian: Момо
sat - Santali: ᱢᱚᱢᱚ
sv - Swedish: Momos
ta - Tamil: மொமொ
th - Thai: โมโม
tr - Turkish: Momo
uk - Ukrainian: Момо
zh - Chinese: 饃饃

The dumplings are prepared with ground/minced meat, potatoes, and leek filling.
Pierogi
Category: side dish, dumpling (mixed dumpling)
Cuisine: Polish
Associated cuisines: Polish
Area: Poland
Countries: Poland
Region: Eastern Europe
Other names: ar - Arabic: بيروغة
bs - Bosnian: Piroge
ca - Catalan: Pierogui
cs - Czech: Pirohy
csb - Kashubian: Natkónô klóska
cv - Chuvash: Хуран кукли
de - German: Pirogge
el - Greek: Πιερόγκι
en-simple - Simple English: Pierogi
eo - Esperanto: Pierogi
es - Spanish: Pierogi
fa - Persian: پیروگی
fi - Finnish: Pierogi
fr - French: Pierogi
gl - Galician: Pierogi
he - Hebrew: פירוגי
hr - Croatian: Piroge
hu - Hungarian: Barátfüle
hy - Armenian: Պերոգի
id - Indonesian: Pierogi
it - Italian: Pierogi
ja - Japanese: ピエロギ
jv - Javanese: Pierogi
ko - Korean: 피에로기
lfn - Lingua Franca Nova: Pirogi
nl - Dutch: Pierogi
pl - Polish: Pierogi
pt - Portuguese: Pierogi
ro - Romanian: Colțunași
ru - Russian: Пероги
sh - Serbo-Croatian: Piroge
sk - Slovak: Pirohy
sr - Serbian: Пироги
ta - Tamil: பியரோகி
th - Thai: ปีแยรอกี
tl - Tagalog: Pierogi
tr - Turkish: Piruhi
tt - Tatar: Туаруг пирмәнкәсе
uk - Ukrainian: Пироги
vi - Vietnamese: Pierogi
zh - Chinese: 波蘭餃子

The filled dumplings made by wrapping unleavened dough around a filling and cooked in boiling water.
Varenyky
Category: side dish, dumpling (potato dumpling)
Cuisine: Ukrainian
Associated cuisines: Ukrainian
Area: Ukraine
Countries: Ukraine
Region: Eastern Europe
Other names: ar - Arabic: بيروغة
bs - Bosnian: Piroge
ca - Catalan: Pierogui
cs - Czech: Pirohy
csb - Kashubian: Natkónô klóska
cv - Chuvash: Хуран кукли
de - German: Pirogge
el - Greek: Πιερόγκι
en-simple - Simple English: Pierogi
eo - Esperanto: Pierogi
es - Spanish: Pierogi
fa - Persian: پیروگی
fi - Finnish: Pierogi
fr - French: Pierogi
gl - Galician: Pierogi
he - Hebrew: פירוגי
hr - Croatian: Piroge
hu - Hungarian: Barátfüle
hy - Armenian: Պերոգի
id - Indonesian: Pierogi
it - Italian: Pierogi
ja - Japanese: ピエロギ
jv - Javanese: Pierogi
ko - Korean: 피에로기
lfn - Lingua Franca Nova: Pirogi
nl - Dutch: Pierogi
pl - Polish: Pierogi
pt - Portuguese: Pierogi
ro - Romanian: Colțunași
ru - Russian: Пероги
sh - Serbo-Croatian: Piroge
sk - Slovak: Pirohy
sr - Serbian: Пироги
ta - Tamil: பியரோகி
th - Thai: ปีแยรอกี
tl - Tagalog: Pierogi
tr - Turkish: Piruhi
tt - Tatar: Туаруг пирмәнкәсе
uk - Ukrainian: Пироги
vi - Vietnamese: Pierogi
zh - Chinese: 波蘭餃子

The filled dumplings made by wrapping unleavened dough around a filling and cooked in boiling water.
Buuz
Category: side dish, dumpling (meat dumpling)
Cuisine: Mongolian, Buryatian
Associated cuisines: Mongolian, Buryatian
Area: Ulaanbaatar, Buryatia
Countries: Mongolia, Russia
Region: Eastern Asia
Other names: ca - Catalan: Buuz
cs - Czech: Búz
de - German: Buuds
es - Spanish: Buuz
fr - French: Buuz
id - Indonesian: Buuz
it - Italian: Buuz
ja - Japanese: ボーズ
jv - Javanese: Buuz
ko - Korean: 부즈
ml - Malayalam: ബൂസ്
mn - Mongolian: Бууз
pa - Punjabi: ਬੂਜ਼
pt - Portuguese: Buuz
ro - Romanian: Buuz
ru - Russian: Позы
tt - Tatar: Бууза
tyv - Tuvinian: Божа
uk - Ukrainian: Бууз
uz - Uzbek: Pozlar
vi - Vietnamese: Buuz
zh - Chinese: 蒙古包子

The dish is steamed dumpling filled with meat.
Xiao Long Bao
Category: dumpling (soup dumpling)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Changzou, Jiangsu
Countries: China
Region: Eastern Asia
Other names: ca - Catalan: Xiaolongbao
de - German: Xiaolongbao
en-simple - Simple English: Xiaolongbao
es - Spanish: Xiaolongbao
fr - French: Xiaolongbao
he - Hebrew: שיאולונגבאו
hy - Armenian: Սիաոլոն մանթի
id - Indonesian: Xiaolongbao
it - Italian: Xiaolongbao
ja - Japanese: 小籠包
jv - Javanese: Xiaolongbao
ko - Korean: 샤오룽바오
ms - Malay: Xiaolongbao
nb - Norwegian Bokmål: Xiaolongbao
pt - Portuguese: Xiaolongbao
th - Thai: เสี่ยวหลงเปา
tl - Tagalog: Xiaolongbao
vi - Vietnamese: Tiểu long bao
wuu - Wu: 小笼馒头
yue - Cantonese: 小籠包
zh - Chinese: 小籠包

The dish is a steamed dumpling filled with soup and meat.
Shumai
Category: dumpling (pork dumpling, meat dumpling)
Cuisine: Chinese
Associated cuisines: Chinese, Cantonese, Japanese, Australian
Area: Guangzhou, Guangdong, Hohhot, Inner Mongolia
Countries: China, Japan, Australia
Region: Australia and New Zealand
Other names: bcl - Central Bikol: Siomai
ceb - Cebuano: Siyomay sa Tisa
es - Spanish: Shaomai
fr - French: Shaomai
it - Italian: Shumai
ja - Japanese: 焼売
jv - Javanese: Siomay
ko - Korean: 사오마이
lzh - Literary Chinese: 燒賣
ms - Malay: Shumai
nl - Dutch: Siew maai
tl - Tagalog: Siyomay
uk - Ukrainian: Канум джііб
vi - Vietnamese: Xíu mại
yue - Cantonese: 燒賣
zh - Chinese: 燒賣

The dish is a type of dumpling made of ground pork.
Siomay
Category: dumpling (seafood dumpling)
Cuisine: Indonesian
Associated cuisines: Indonesian, Chinese
Area: West Java
Countries: Indonesia
Region: South Eastern Asia
Other names: bn - Bangla: সিওমে
es - Spanish: Siomay
fr - French: Siomay
id - Indonesian: Siomai
jv - Javanese: Somay
ms - Malay: Shiomaiy
th - Thai: ซีโยไม

The dish is a steamed fish dumpling with Vegetable served in peanut sauce.
Injera
Category: bread (flatbread)
Cuisine: Ethiopian, Eritrean
Associated cuisines: Ethiopian, Eritrean
Area: Ethiopia, Eritrea
Countries: Ethiopia, Eritrea
Region: Eastern Africa
Other names: am - Amharic: እንጀራ
ar - Arabic: عنجيرة
arz - Egyptian Arabic: اينجيرا
az - Azerbaijani: İncera
ca - Catalan: Injera
cs - Czech: Indžera
da - Danish: Injera
de - German: Injera
en-simple - Simple English: Injera
es - Spanish: Ínyera
fa - Persian: اینجرا
fr - French: Injera
he - Hebrew: אנג'רה
hr - Croatian: Injera
hu - Hungarian: Indzsera
id - Indonesian: Injera
ig - Igbo: Injera
it - Italian: Injera
ja - Japanese: インジェラ
jv - Javanese: Injèra
ko - Korean: 은저라
la - Latin: Injera
lt - Lithuanian: Indžera
ms - Malay: Injera
nb - Norwegian Bokmål: Injera
nl - Dutch: Injera
pl - Polish: Yndżera
pt - Portuguese: Injera
ru - Russian: Ынджера
se - Northern Sami: Injera
sl - Slovenian: Indžera
so - Somali: Canjeero
sv - Swedish: Injera
sw - Swahili: Injera
ta - Tamil: இஞ்சேரா
th - Thai: อึนเจอรา
tr - Turkish: İnjera
uk - Ukrainian: Инджера
uz - Uzbek: Injera
yue - Cantonese: 印啫拿
zh - Chinese: 英杰拉

The dish is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour.
Pannenkoek
Category: pancake (pancake)
Cuisine: Dutch
Associated cuisines: Dutch
Area: Netherlands
Countries: Netherlands
Region: Western Europe
Other names: es - Spanish: Pannekoeken
ig - Igbo: Pannenkoek
ja - Japanese: パンネクック
jv - Javanese: Pannenkoek
ko - Korean: 파넌쿡

The dish is a style of pancake which are usually larger (up to a foot in diameter) and much thinner but not as thin as crêpes. They may incorporate slices of bacon, apples, cheese, or raisins. Plain ones are often eaten with treacle (syrup made of sugar beets), unspiced variety of apple butter or (powdered) sugar and are sometimes rolled up to be eaten by hand or with cutlery.
Bing
Category: bread (flatbread)
Cuisine: Chinese
Associated cuisines: Chinese
Area: China
Countries: China
Region: Eastern Asia
Other names: ar - Arabic: بنغ
arz - Egyptian Arabic: بينج
bn - Bangla: বিং রুটি
es - Spanish: Bing
fi - Finnish: Bing
fr - French: Bing
it - Italian: Bing
ja - Japanese: 餅
jv - Javanese: Bing
ko - Korean: 빙
zh - Chinese: 中式面饼

The dish is a wheat flour-based bread with a flattened or disk-like shape.
Okonomiyaki
Category: pancake (savory pancake)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Hiroshima, Osaka
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: أوكونومياكي
arz - Egyptian Arabic: اوكونومياكى
bew - Betawi: Okonomiyaki
bn - Bangla: ওকোনোমিয়াকি
ca - Catalan: Okonomiyaki
cs - Czech: Okonomijaki
da - Danish: Okonomiyaki
de - German: Okonomiyaki
el - Greek: Οκονομιγιάκι
en-simple - Simple English: Okonomiyaki
es - Spanish: Okonomiyaki
fa - Persian: اوکونومی‌یاکی
fi - Finnish: Okonomiyaki
fr - French: Okonomiyaki
ga - Irish: Okonomiyaki
he - Hebrew: אוקונומיאקי
hu - Hungarian: Okonomijaki
hy - Armenian: Օկոնոմիյակի
id - Indonesian: Okonomiyaki
it - Italian: Okonomiyaki
ja - Japanese: お好み焼き
jv - Javanese: Okonomiyaki
ka - Georgian: ოკონომიაკი
ko - Korean: 오코노미야키
mk - Macedonian: Окономијаки
ms - Malay: Okonomiyaki
nl - Dutch: Okonomiyaki
pl - Polish: Okonomiyaki
pt - Portuguese: Okonomiyaki
ro - Romanian: Okonomiyaki
ru - Russian: Окономияки
sl - Slovenian: Okonomijaki
sv - Swedish: Okonomiyaki
th - Thai: โอโกโนมิยากิ
tl - Tagalog: Okonomiyaki
tr - Turkish: Okonomiyaki
uk - Ukrainian: Окономіякі
vi - Vietnamese: Okonomiyaki
yue - Cantonese: 大阪燒
zh - Chinese: 御好燒

The dish is a savory pancake dish consisting of wheat flour batter and other ingredients (mixed, or as toppings) cooked on a flat griddle. Common additions include cabbage, meat, and seafood, and toppings include sauce made from Worcestershire sauce, dried seaweed flakes, bonito flakes, mayonnaise, and pickled ginger.
Oyaki
Category: dumpling (vegetable dumpling)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Nagano
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: أوياكي
de - German: Oyaki
en-simple - Simple English: Oyaki
es - Spanish: Oyaki
fr - French: Oyaki
ja - Japanese: おやき

The dish is a dumpling made from a fermented buckwheat dough wrapped around a stuffing of Vegetable, fruit, or anko bean paste and then roasted on an iron pan.
Dorayaki
Category: pancake, dessert (wagashi pancake)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Ueno
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: دوراياكي
arz - Egyptian Arabic: دوراياكى
ca - Catalan: Doraiaki
da - Danish: Dorayaki
de - German: Dorayaki
es - Spanish: Dorayaki
eu - Basque: Dorayaki
fa - Persian: دورایاکی
fr - French: Dorayaki
gl - Galician: Dorayaki
he - Hebrew: דוראיאקי
hu - Hungarian: Dorajaki
id - Indonesian: Dorayaki
it - Italian: Dorayaki
ja - Japanese: どら焼き
jv - Javanese: Dorayaki
kn - Kannada: ಡೊರಾಯಾಕಿ
ko - Korean: 도라야키
ms - Malay: Dorayaki
nl - Dutch: Dorayaki
pl - Polish: Dorayaki
pt - Portuguese: Dorayaki
ru - Russian: Дораяки
sv - Swedish: Dorayaki
th - Thai: โดรายากิ
tr - Turkish: Dorayaki
uk - Ukrainian: Дораякі
uz - Uzbek: Dorayaki
vi - Vietnamese: Dorayaki
yue - Cantonese: 日式豆沙包
zh - Chinese: 铜锣烧

The dish consists of two small pancake-like patties made from castella wrapped around a filling of sweet bean paste.
Buchimgae
Category: pancake, fritter (pancake, fritter)
Cuisine: Korean
Associated cuisines: Korean
Area: Korea
Countries: Korea
Region: Eastern Asia
Other names: es - Spanish: Buchimgae
fr - French: Buchimgae
id - Indonesian: Buchimgae
ja - Japanese: チヂミ
ko - Korean: 부침개
ms - Malay: Buchimgae
th - Thai: พูชิมแก
uk - Ukrainian: Бучимгає
zh - Chinese: 韩国煎饼

The dish made by pan-frying a thick batter mixed with egg and other ingredients until a thin flat pancake-shaped fritter is formed.
Jeon
Category: fritter (mixed fritter)
Cuisine: Korean
Associated cuisines: Korean
Area: Korea
Countries: Korea
Region: Eastern Asia
Other names: de - German: Jeon
es - Spanish: Chon
fr - French: Jeon
hu - Hungarian: Cson
id - Indonesian: Jeon
it - Italian: Jeon
ja - Japanese: ジョン
jv - Javanese: Jeon
ko - Korean: 전
ms - Malay: Jeon
ru - Russian: Чон
th - Thai: ช็อน
tr - Turkish: Jeon
vi - Vietnamese: Jeon

The dish is a fritter made by seasoning whole, sliced, or minced fish, meat, Vegetable, etc., and coating them with wheat flour and egg wash before frying them in oil.
Bindae-tteok
Category: pancake, fritter (pancake, fritter)
Cuisine: Korean
Associated cuisines: Korean
Area: Pyongan
Countries: Korea
Region: Eastern Asia
Other names: bn - Bangla: মুগের বড়া
es - Spanish: Bindaetteok
fr - French: Bindae-tteok
id - Indonesian: Bindae-tteok
it - Italian: Bindae-tteok
ja - Japanese: ピンデトッ
ko - Korean: 빈대떡
ms - Malay: Bindae-tteok
pl - Polish: Bindaetteok
vi - Vietnamese: Bindaetteok
zh - Chinese: 綠豆煎

The dish is made by grinding soaked mung beans, adding vegetable and meat and pan-frying it into a round, flat shape.
Hotteok
Category: pancake (pancake)
Cuisine: Korean
Associated cuisines: Korean, Chinese
Area: Korea
Countries: Korea, China
Region: Eastern Asia
Other names: ban - Balinese: Hotteok
es - Spanish: Hottok
fr - French: Hotteok
he - Hebrew: הוטאוק
hu - Hungarian: Hottok
hy - Armenian: Հոտտոկ
id - Indonesian: Hotteok
it - Italian: Hotteok
ja - Japanese: ホットク
jv - Javanese: Hottéok
ko - Korean: 호떡
ms - Malay: Hotteok
pl - Polish: Hotteok
ru - Russian: Хотток
tl - Tagalog: Hotteok
vi - Vietnamese: Hotteok

The dough is made from wheat flour, water, milk, sugar, and yeast. Handful-sized balls of this stiff dough are filled with a sweet mixture, which may contain brown sugar, honey, chopped peanuts, and cinnamon. The filled dough is then placed on a greased griddle, and pressed flat into a large circle, this is done with a stainless steel circle and wooden handle as it cooks.
Dosa
Category: pancake, crepe (rice pancake, bean pancake)
Cuisine: Indian
Associated cuisines: Indian
Area: Tamil Nadu, Andhra Pradesh, Karnataka, Kerala, Telangana
Countries: India
Region: Southern Asia
Other names: ar - Arabic: دوسا
bn - Bangla: ধোসা
da - Danish: Dosa
de - German: Dosa
en-simple - Simple English: Dosa
es - Spanish: Dosa
fa - Persian: دوسا
fr - French: Dosa
gu - Gujarati: ઢોસા
he - Hebrew: דוסה
hi - Hindi: दोसा
hy - Armenian: Դոսա
id - Indonesian: Dosa
io - Ido: Dosa
it - Italian: Dosa
ja - Japanese: ドーサ
jv - Javanese: Dosa
ka - Georgian: დოსა
kn - Kannada: ದೋಸೆ
ko - Korean: 도사
mai - Maithili: रवा दोसा
ml - Malayalam: ദോശ
mr - Marathi: डोसा
ms - Malay: Tosai
my - Burmese: တိုရှည်
nb - Norwegian Bokmål: Dosa
ne - Nepali: डोसा
nl - Dutch: Dosa
pa - Punjabi: ਡੋਸਾ
pl - Polish: Dosa
ru - Russian: Доса
ta - Tamil: தோசை
te - Telugu: దోసె
th - Thai: โดซา
uk - Ukrainian: Доса
ur - Urdu: دوسا
vi - Vietnamese: Dosa
zh - Chinese: 多薩

The dish is a thin, savoury crepe made from a fermented batter of ground black gram and rice. They are served hot, often with chutney and sambar (a lentil-based vegetable stew).
Neer dosa
Category: crepe (rice crepe)
Cuisine: Indian
Associated cuisines: Indian
Area: Tulu Nadu
Countries: India
Region: Southern Asia
Other names: es - Spanish: Neer dosa
hi - Hindi: नीर डोसा
jv - Javanese: Neer dosa
kn - Kannada: ನೀರ್ ದೋಸೆ
pa - Punjabi: ਨੀਰ ਡੋਸਾ
ta - Tamil: நீர் தோசை
tcy - Tulu: ನೀರ್ ದೊಸೆ
te - Telugu: నీర్ దోశ

The dish is a crêpe prepared from rice batter. Usually, it is served with coconut chutney, sambar, saagu and non vegetarian curries like chicken, mutton, fish and egg curry.
Uttapam
Category: pancake (pancake)
Cuisine: Indian
Associated cuisines: Indian
Area: Tamil Nadu, Andhra Pradesh, Karnataka, Kerala, Telangana
Countries: India
Region: Southern Asia
Other names: bn - Bangla: উত্তপম
fr - French: Uttapam
hi - Hindi: उत्तपम
hu - Hungarian: Útápam
jv - Javanese: Uttapam
kn - Kannada: ಉತ್ತಪ್ಪಮ್
mai - Maithili: उत्तपम
ml - Malayalam: ഊത്തപ്പം
pa - Punjabi: ਉੱਤਪਮ
ta - Tamil: ஊத்தப்பம்
te - Telugu: ఊతప్పం
uk - Ukrainian: Уттапам

The dish is a type of savory crepe or pancake, but instead of being crisp and crepe-like, it is thicker and topped with various ingredients.
Serabi
Category: pancake (pancake)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Java, Bali
Countries: Indonesia
Region: South Eastern Asia
Other names: ban - Balinese: Serabi
bn - Bangla: সেরাবি
es - Spanish: Serabi
fr - French: Serabi
id - Indonesian: Serabi
jv - Javanese: Srabi
su - Sundanese: Surabi
uk - Ukrainian: Серабі

The dish is similar to a pancake, made of a rice flour-based batter with coconut milk or coconut cream and shredded coconut as an emulsifier. Mostly it tastes sweet, as these pancake-like desserts are usually eaten with a golden-brown coconut sugar syrup.
Murtabak
Category: pancake (omelette pancake)
Cuisine: Yemeni
Associated cuisines: Yemeni, Saudi Arabian, Bruneian, Indonesian, Malaysian, Singaporean, Thai
Area: Yemen
Countries: Yemen, Saudi Arabia, Indonesia, Malaysia, Thailand, Brunei Darussalam, Singapore
Region: Western Asia
Other names: ar - Arabic: مطبق
arz - Egyptian Arabic: مطبق
bjn - Banjar: Martabak
bn - Bangla: মুর্তাবাক
de - German: Murtabak
en-simple - Simple English: Murtabak
es - Spanish: Murtabak
fr - French: Murtabak
ha - Hausa: Murtabak
id - Indonesian: Martabak
it - Italian: Murtabak
ja - Japanese: ムルタバ
jv - Javanese: Martabak
ka - Georgian: მურთაბაქი
ko - Korean: 무탑바끄
ms - Malay: Martabak
ru - Russian: Мартабак
th - Thai: มะตะบะ
uk - Ukrainian: Мартабак
uz - Uzbek: Martabak
yue - Cantonese: 有餡印度煎餅

The dish is often described as spicy folded omelette pancake with bits of vegetable. The most common form of this dish is made from pan fried crepes usually stuffed with beaten eggs, chopped leeks, chives, or green onion (scallions) and minced meat, which is then folded and cut to squares.