• Terminology
  • Name and Meaning
  • Etymology
• Ingredients and Preparation
  • Dough
  • Filling
  • Preparation
  • Cooking Methods
• Geography and Migration
  • Origin
  • Geographic Spread
  • Date
• Cultural Associations
  • Gender
  • Holidays
• Bibliography

Bigar, Sylvie. “Top Chefs: Czech Edition.”  National Geographer Traveler 26.8 (2009). Web.

Jordan, Jennifer. Elevating the Lowly Dumpling: From Peasant Kitchens to Press Conferences. Ethnology 47.2/3, Special      Issue: “Trash, Food, Polygyny.” 109-21. Web.
http://ethnology.pitt.edu/ojs/index.php/Ethnology/article/viewDownloadInterstitial/6024/6202

Karr, Jane Alice. Fare of the Country; Bohemian Dumplings: Plebian but Tasty. New York
Times (1990). 12. Web. http://www.nytimes.com/1990/07/22/travel/fare-of-the-country-bohemian-dumplings-plebeian-but-tasty.html?pagewanted=all&src=pm

Marks, Gil. Encyclopedia of Jewish Food. Hoboken, NJ: Wiley, 2010.

Roden, Claudia. The Book of Jewish Food: An Odessey from Samarkand to New York. 1st ed. New York: Knopf: Random House, 1996.

Wechsberg, Joseph, and Time-Life Books. The Cooking of Vienna’s Empire. New York: Time-Life Books, 1968.