There are things called dumplings that don't have a filling. Both sweet and savoury.

Eg Golden Syrup Dumplings, and what we call a British or Irish Dumpling served atop a stew.

We also called Spätzle 'dumplings', too, and usually served with a Austrian/Hungarian style goulash.

I think the key differentiator from pasta is that they're a thicker item rather than thin-walled tubes/shapes or strands.