What is a dumpling, after all?

I should define a bit better what I'm doing...
First, the definition of a dumpling. I'm working with the assumption that a dumpling is a 'cooked ball of dough' of some sort, be it stuffed or pain, dressed or plain, sweet or savoury, made from flour, potatoes, bread or matzoh.

Yesterday I kicked off with ravioli as my first dumpling, and while you might think gnocchi is more traditionally understood as the Italian dumpling, I'm still counting ravioli as a dumpling as it falls under my working definition. God knows the pasta I made last night was rather dough-like. I will not neglect the gnocchi though; their time in my boiling water will come.

Second, the organisation. I'm not going to work through the world in any particular order. Jumping about the global dumpling will keep it interesting.

Third, I will add the recipes as far as possible. Even if they are more like a worst-practice guide, it's all useful, right?

OK, let the dumpling-off begin!