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TFA has gnocchi and matzo balls, so I think spätzle ought to be admissible as 0-dumplings (where a filled dumpling is a 1-dumpling). Proper dumplings would then be those dumplings with at least one layer of filling. Are there any 2-dumplings or higher, the dumpling equivalent of turducken?

(future work: classification of dumplings with handles, immersions of Klein Dumplings in cooking oil, ...)

In the North of the Netherlands, there exists the _eierbal_ - a hard boiled egg, with a layer of ragout, and then a crust. Then deep fried.

I love that I can mention it and be on topic on HN. I now live in the middle of the country and miss it.

Both are dumplings.

How about lasagne?

Oh for sure. Lasagnas are deconstructed dumplings in disguise.

How thick does the breading have to be before fried chicken is a dumpling?

That’s an amazing concept. If samosa is a dumpling we can make fried chicken dumplings work