Dumpling \Dump"ling\, n. [Dimin. of dump an illshapen piece; cf. D. dompelen to plunge, dip, duck, Scot. to dump in to plunge into, and E. dump, v. t.]

A roundish mass of dough boiled in soup, or as a sort of pudding; often, a cover of paste inclosing an apple or other fruit, and boiled or baked; as, an apple dumpling.

Source: Webster's Revised Unabridged Dictionary (1913)
 

Crust \Crust\ (kr?st), n. [L. crusta: cf. OF. crouste, F. cro[^u]te; prob. akin to Gr. ????? ice, E. crystal, from the same root as E. crude, raw. See Raw, and cf. Custard.]

1. The hard external coat or covering of anything; the hard exterior surface or outer shell; an incrustation; as, a crust of snow.

I have known the statute of an emperor quite hid under a crust of dross. --Addison.

Below this icy crust of conformity, the waters of infidelity lay dark and deep as ever. --Prescott.

2. (Cookery)
   (a) The hard exterior or surface of bread, in distinction from the soft part or crumb; or a piece of bread grown dry or hard.
   (b) The cover or case of a pie, in distinction from the soft contents.
   (c) The dough, or mass of doughy paste, cooked with a potpie; -- also called dumpling.

Th' impenetrable crust thy teeth defies. --Dryden.

He that keeps nor crust nor crumb. --Shak.

They . . . made the crust for the venison pasty. --Macaulay.

3. (Geol.) The exterior portion of the earth, formerly universally supposed to inclose a molten interior.

4. (Zo["o]l.) The shell of crabs, lobsters, etc.

5. (Med.) A hard mass, made up of dried secretions blood, or pus, occurring upon the surface of the body.

6. An incrustation on the interior of wine bottles, the result of the ripening of the wine; a deposit of tartar, etc. See Beeswing.

Source: Webster's Revised Unabridged Dictionary (1913)