Dumplings are important in Chinese culinary history, and are a staple at Lunar New Year celebrations.
Since its creation during the Eastern Han Dynasty, the Chinese dumpling has evolved alongside Chinese cuisine itself. Over the course of its more than 2,000 year history, the original recipe for the popular dim sum staple has produced numerous variations.
To list all the types of Chinese dumplings that exist would be an overwhelming task. Instead, we offer this introduction to the most popular and prolific Chinese dumplings, all of which appear on Chinese restaurant menus around the world.
Guo Tie (锅贴)
Guo tie are one of the most common Chinese dumplings found in restaurants around the world. They are typically recognized by their English translation: pot stickers.
Originating in Northern China, these dumplings are filled with ground meat and vegetables — such as cabbage, scallions, garlic and ginger — and wrapped in a thin, circle-shaped wrapper made of flour and water. They are pan-fried on one side until crispy, and then steamed with a small amount of water until the filling is cooked through.
For extra crunch, some guo tie are steamed with a cornstarch and water mixture, which is cooked down to a crunchy “skirt” that connects the individual dumpling with a lacy edge.
Guo tie are a perfect combination of textures. The underbelly gets crispy while the top stays soft and tender. These dumplings are usually served with a dipping sauce made of soy sauce, vinegar and chili oil, and they can be enjoyed either as a snack or a main dish.
Shui Jiao (水饺)
Shui Jiao can often be confused with Guo Tie due to their striking visual similarities.
Shui jiao have the same wrapper and often use the same fillings as guo tie. However, the difference between the two is in the name: shui jiao means “water dumpling." This name owes to the fact that shui jiao are boiled in water. Sometimes, a jiaozi (the umbrella term for Chinese dumplings) is first made as a shui jiao, and is then pan-fried to become a guo tie.
Just like the guo tie, this dumpling is often enjoyed with a salty, acidic dipping sauce of soy sauce and vinegar.
Wonton (馄饨)
Just like shui jiao, wontons are boiled types of Chinese dumplings that originate from the northern regions of China. Their much thinner flour wrappers, however, make wontons more delicate and tender (which explains the loose English translation of wonton as “swallowing a cloud").
Like most dumplings, wontons' inner filling is a mixture of lightly seasoned vegetables and ground meat (traditionally pork). Their main allure is the broth they are boiled in, which is typically chicken broth.
For enhanced depth of flavor, the broth can be made with pork bone and shrimp shells. Either preparation results in a clear, refreshing soup with delicate wontons floating about.
Alternatively, wontons can be fried and served with a sweet dipping sauce.
Har Gow (虾饺)
Unlike the artsy translation of wonton, the English translation of “har gow” is quite literal: it means “shrimp dumpling.”
These Cantonese dumplings are not made with a flour wrapper; but instead with various starches, such as extracted wheat starch, rice starch or tapioca starch. Using these alternatives to flour allows the wrapper to remain thin, chewy and translucent — showing off the delicious filling within. That filling is traditionally made of shrimp and bamboo.
Although traditional har gow is always delicious, you can now find these types of Chinese dumplings in dim sum restaurants with unique flavor combinations in their fillings.
To cook them, har gow are gently steamed before being paired with a sweet soy dipping sauce for serving.
Related:Deconstructing Dim Sum
Siu Mai (烧卖)
Siu mai, also known as shumai, is another popular Cantonese dumpling that's believed to have originated in Southern China. Like har gow, they're a staple in dim sum restaurants and are often served in the bamboo baskets in which they were steamed.
Siu mai are typically made with a filling of ground pork (although some add shrimp) and a combination of mushrooms, bamboo shoots or water chestnuts. That filling is wrapped in a thin layer of wheat dough and formed into a small, open purse shape. It is then garnished with a dot of orange roe or carrot, giving it a pop of color. The result is a beautiful flower-like dumpling that is served with soy sauce for dipping.
Siu mai dough can also be made with the addition of lye water, which is a common ingredient for making hand-pulled noodles. This ingredient helps to add a unique, subtle chewiness to the wrapper. Lye water helps increase the PH of the dough, allowing it to become more springy from the breakdown of gluten.
Dan Jiao (蛋饺)
Have you had Dan Jiao before? ??
Dan jiao, which translates to “egg dumpling,” are unique types of Chinese dumplings whose filling is wrapped in beaten eggs (versus a flour-based wrapper). This gives dan jiao a delicate and fluffy texture, making them a popular choice for breakfast or a light snack.
To make the dumplings, the chef first beats eggs together to a smooth consistency. Then a small amount of the egg mixture is poured into a hot, oiled ladle. The mixture is gently swirled until it coats the ladle and begins to cook into a thin layer.
The filling, which is often pork, shrimp and bamboo shoots minced together, is then added to the egg wrapper. Everything is then folded together into a tight dumpling.
The end result is similar to an omelet: a fluffy egg dumpling with a meaty inside, served with the usual dipping sauce of soy sauce, vinegar, and chili oil or enjoyed plain. Dan jiao can also be served in a clear soup with noodles as a breakfast meal or dim sum plate.
Xiao Long Bao (小笼包)
Xiao long bao, also known as “soup dumplings”, are believed to have originated in the Jiangnan region of China. Their popularity expanded to Shanghai and eventually, the world.
These dumplings are a type of steamed bun filled with a mixture of minced pork, scallions and a gelatinized broth called aspic. By cooking down the pork bones with ingredients such as chicken feet, pork skin and other connective tissue, the leftover broth is so rich with gelatin that it sets into a jelly-like consistency when chilled. This “meat jelly” can then be diced and folded into the meaty fillings.
You NEED this Recipe: How to Make Soup Dumplings
The wrapper for xiao long bao is made from a dough that's slightly thicker than jiaozi and rolled out into small circles. The filling is placed in the center of the wrapper, and the edges are folded and twisted together tightly to seal in the soup. When these dumplings are steamed, the heat causes the gelatin within to melt, creating a hot, flavorful broth inside of the dumpling.
There is a specific way to best eat xiao long bao. If an eater isn’t careful, the hot soup inside of the dumplings can burst out all at once. Losing all of the delicious, steaming-hot broth is sad and can often be quite painful — literally.
To prevent this, the best way to eat xiao long bao is to first bite a small hole in the dumpling to slurp out the soup before then enjoying the dumpling whole. It can also be dipped in a vinegar-based sauce to help it cool down.
Shen Jian Bao (生煎包)
A close sibling to xiao long bao, shen jian bao is a type of pan-fried baozi (the generalized term for steamed, stuffed bun) that originated in Shanghai.
Just like xiao long bao, these dumplings are made with a meaty filling that is folded with an aspic meat jelly. The dough for shen jian bao is thicker than xiao long bao dough, making it chewier and bread-like.
After the dumplings are assembled, they are pan-fried until the bottom is crispy and browned, and then a small amount of water is added to the pan and covered with a lid to steam the dumplings. If this cooking style sounds familiar, it’s because it is; the crispy bottom and tender top are reminiscent of guo tie.
Though the two dumplings originated in different regions of China, their cooking method kinship shows just how similarly foodways develop.
Tang Yuan (汤圆)
The final dumpling is tang yuan, which are also known as “soup ball” dumplings.
These dumplings are a traditional dessert made of glutinous rice flour mixed with water and shaped into small balls. The rice flour helps these dumplings keep a soft and chewy texture, which is often compared to dango, a Japanese rice ball treat.
The balls can be filled with a variety of sweet or savory fillings, such as sesame paste, red bean paste, peanut sauce or even minced meat. They are then boiled in water until tender and served immediately or chilled.
Tang yuan are often served in a sweet soup or syrup made of water, sugar, and sometimes ginger.
The dish is commonly associated with festivals and holidays and eaten during celebrations with close friends and family.
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