From The Food Encyclopedia by Jacques Rolland and Carol Sherman
1. loosely shaped balls of dough cooked by being dropped into liquids, such as soups or stews. 2. a dough-wrapped parcel of savory filling, common in Asian cuisine, usually boiled separately and added to soups, or boiled and then fried, to be eaten as an appetizer or side dish. 3. a baked dessert made by wrapping fruit in a sweet pastry dough, often served with a sauce, cream or ice cream.
