Types of Dumplings: What are Chinese Dumplings and How are they Made?
By Lisa Bot | Published 23 October 2023
Introduction to the World of Dumplings
Definition of a Dumpling
From dim sum carts overflowing with plump parcels to homespun family recipes passed down through generations, the dumpling is a culinary mainstay in many cultures.
In its simplest term, a dumpling is a delightful ensemble of dough — possibly an egg dough or a plain flour-based dough — cleverly wrapped around a myriad of fillings. These fillings could harbor a spectrum of ingredients ranging from savoury meats, fish, cheese, vegetables, to charmingly sweet jaggery, pastries and, more.
Take note of bread dumplings and potato dumplings, which have garnered massive popularity owing to their use of mashed potatoes or bread as central filling elements. The sheer variety of dumplings available across the globe is indeed, mouth-wateringly astounding!
The Cultural Significance of Dumplings
Dumplings hold a special cultural significance around the world and are often deeply linked to countries' traditions and folklore. From Italy to South Africa, from Asia to Europe, these small pockets of culinary delight tell a story of their own.
In China, for instance, the dumpling or "jiaozi" is far more than a palatable delight on the dining table; it plays a paramount role in cultural celebrations, like the Lunar New Year. The term "jiaozi" echoes the phrase "transition from old to new," marking its importance in new beginnings. Furthermore, their shape bears a striking resemblance to gold ingots, an emblem of wealth and good fortune. Therefore, having jiaozi during the Lunar New Year is deemed to bring prosperity and luck for the forthcoming year.
Elsewhere in the world, say in South Africa, the dombolo, akin to a steamed bun or bread, in Russia and Ukraine the hearty kreplach and varenyky, or the iconic Italian tortellini in Europe, each of these dumplings encapsulate the essence of comfort food. Each bite feeds not just the body, but also the soul, marrying delightful flavours with distinctive cultural narratives. Regardless of language, geography, or time, they have managed to cement themselves as an integral part of various world cuisines, including the spicy pockets of Korean mandu or the savoury Georgian khinkali.
Chinese Dumplings: An Overview
Understanding Different Types of Chinese Dumplings
Delve into the universe of Chinese dumplings, and you'll find an impressive assortment of delightful parcels. These sumptuous treats range from the highly popular jiaozi, akin to Japan's gyoza, often filled with pork and cabbage and pan-fried to perfection, to the divine baozi or bao buns, doughy delights originating from Shanghai. Generally speaking, Chinese dumplings fall under two broad types: "gao," which are crescent-shaped dumplings, and "bao," round and resembling small purses.
Baozi, known for their distinct yeast-based dough, demarcate themselves from typical dumplings with their thick, soft wrappers. Such is the variety among dumplings that even "bao" has several sub-types like the Hawaiian influenced "Manapua."
A few other common types include succulent "har gow," translucent dumplings typically filled with shrimp, and "siu mai," an open-topped dumpling often stuffed with pork. Each variety, while sharing a common umbrella term, flaunts its distinct taste and unique features, setting it apart from the others, offering a platter of dumplings varieties.
Another key element in distinguishing the types is the myriad of regional variations. For instance, just a taste of "sheng jian bao," Shanghai's famous pan-fried bao dumplings, can transport your taste buds to Eastern China. "Zongzi" are Cantonese dumplings, typically wrapped in bamboo leaves, offering a mouthwatering peek into South China's cuisine. Fostering a melting pot of local flavours to international influences, such as the Mexican empanada-like pastry infusion, the rich world of Chinese dumplings is a testament to the country's incredible culinary diversity.
Unique Attributes of Chinese Dumplings
Each Chinese dumpling has a unique personality of its own, thanks to the variety of wrappers, fillings, and cooking methods. Here’s what sets them apart.
- The Wrapper: Dumpling wrappers come in a variety of shapes and thicknesses. The wonton noodle soup, a speciality of Guangzhou (Canton) in China, uses a boiled square-shaped dumpling made with egg dough. The key differentiators are often the ingredients used for the wrapper like wheat or rice, and the thickness of the same. A "har gow," for example, has a translucent wrapper made from a mixture of wheat and tapioca starch, which becomes beautifully shiny when steamed.
- The Filling: Chinese dumplings offer a vast range of fillings to explore beyond the common minced pork. They can contain anything from minced mutton, fish, and shrimp to delicious combinations of vegetables, tofu, and eggs. Indian modak, a gluten-free dumpling made with rice flour, brings a wonderful caramel flavour due to jaggery, raw cane sugar, added to it.
- The Shape: An array of folding techniques can transform a simple sphere of dough into a whimsical, edible piece of art. The dumpling’s shape can tell you a bit about its origin or the occasion it is meant for. For instance, jiaozi’s crescent shape symbolises wealth and is particularly related to Lunar New Year celebrations, while mandu of Korea can resemble Italian tortellini.
- The Cooking Method: Steaming, boiling, and pan-frying, each cooking method introduces a unique flavour and texture profile to Chinese dumplings. Mandu variations from Korea can be steamed, pan-fried, boiled, or even used to make delicious mandu-guk, a dumpling soup that holds a place in everyone's favourite. Shui jiao (boiled dumplings) boasts a moist, tender texture, while guo tie (pan-fried dumplings) enjoy a crispy golden underside.
- The Appetisers: Dumplings often double as great appetisers, thanks to their various fillings and flavours. Whether it be Japanese gyoza filled with pork and cabbage or Greek phyllo dough pastry triangles filled with cheese, they bring an inviting flavour as an appetiser in both occasions and everyday meals.
- Symbolism: Many Chinese dumplings carry symbolic meanings in Chinese culture. Their shapes, fillings, and names often signify good luck, prosperity, and unity. For instance, modak is considered a symbol of prosperity and is favourite in Indian households during festivals.
- Accompaniments: Dumplings are usually served with sauces like soy, vinegar, or spicy chilli oil, which can significantly enhance the eating experience, particularly seen with Sichuan speciality - wonton noodles boiled with spicy chilli oil, sesame seeds, and scallions. Read our full guide to learn more: What To Eat With Dumplings? The Best Ways To Serve Dumplings With Their Side Dishes
Chinese Dumplings and Their Method of Preparation
Ingredients Used in Chinese Dumplings
Preparing Chinese dumplings at home is an engaging culinary journey where you can explore a range of flavours and textures. Start by familiarising yourself with the basic ingredients:
- The Dough: Traditional dumpling dough requires only water and all-purpose flour, but variations sometimes use cake flour for a lighter, more delicate texture.
- The Filling: Some classic fillings include ground pork or, in some regions, ground beef, spiced up with herbs and accented by vegetables like scallions or cabbage. Vegetarian alternatives can include tofu, Chinese chives, mushrooms, or even paneer for an Indian touch. For those with a sweet tooth, fillings can even include dessert-like components such as red bean paste.
- The Binder: To help the filling stay together, you'll often add eggs or cornstarch as a binder. In some recipes, this binder might also include a liquid element like yogurt sauce for a tangy flavour.
- Essential Chinese Kitchen Staples: Chinese dumplings take on their distinct flavours with the addition of key Chinese seasonings like Shaoxing wine, oyster sauce, and black vinegar. However, experimenting with global flavours like cinnamon can add an unexpected twist!
Remember, there's a whole world of creative freedom when it comes to dumpling fillings. Don't shy away from stepping out of tradition and experimenting with ingredients of your choice!
Step-By-Step Process of Making Chinese Dumplings
Get ready to dive into the fascinating, hands-on experience of making Chinese dumplings at home! Similar to the culinary creations of ravioli, fried dough delights or Tibetan momos, the art of making Chinese dumplings requires some level of skill.
Step 1: Prepare the Dough – Much like ravioli-making process, begin by combining flour and water. Knead well until the dough becomes smooth and elastic. Let it rest for 20-60 minutes, covered with a damp cloth.
Step 2: Make the Filling – Mix the meat with the vegetables and the essential seasoning. Or perhaps try using fillings often paired with momos such as buffalo meat or a combination of ginger and garlic. Vegetarian options are alike, finely chop or shred the vegetables and combine with tofu or mushrooms.
Step 3: Roll out the Wrappers – Following the technique used for making Central Asian manti, roll a small piece of the dough into a thin, round disc. It should be thinner at the edges and thicker in the center.
Step 4: Assemble the Dumplings – Much like the stuffing ritual for fried dough pockets, place a small spoonful of filling in the middle of each wrapper. Fold it in half and press the edges together. If you're feeling adventurous, try different folding techniques to create a variety of appearances.
Step 5: Cook the Dumplings – You can steam them much like momos, or you might choose to boil them in a meaty broth like manti, or even fry them for a crisp finish just like fried dough treats. Regardless of the method, ensure that dumplings are thoroughly cooked, especially when using a meat filling akin to lamb used in manti.
Step 6: Serve with Dipping Sauce – Serve the dumplings hot, accompanied by your preferred dipping sauce, such as soy sauce, black vinegar, or chilli oil.
Making dumplings perfectly takes some practice. Yet, as you keep making more, it gradually becomes an effortless task!
Types of Chinese Dumplings
Xiao Long Bao (Soup Dumplings)
Meet xiao long bao (or xiaolongbao), also endearingly referred to as soup dumplings or XLBs by fans. These gems originate from the Jiangnan region of China and Shanghai suburb of Nanxiang, but have won hearts worldwide.
Why they made the list: What sets xiao long bao apart is its unique composition: these delicate pouches are traditionally filled with minced pork and a cube of solid soup made from a rich bone broth, typically pork-based. The broth, enhanced with chicken feet, pork skin, and shrimp shells, lends a unique depth to the flavour. During steaming, the gelatinous cube melts, filling the dumpling with a spectacular broth. With ideally 18 pleats crowning the top, xiao long bao serves up a thrilling culinary ride.
Top Features:
- A thin, delicate wrapper encapsulating a proportionate mix of succulent meat, and soup rendered from bone broth.
- A perfect balance of meat, dough and, broth, synergising to enhance the flavours.
- A bamboo steamer that permeates the dumplings with its subtle fragrance.
- Intricate pleats that not only secure the juiciness but also add to the aesthetic appeal.
- The enticing thrill of unlocking the hot soup hidden within!
Benefits:
- Xiao long bao packs both a soup and dumpling experience into a single mouthful.
- It is calorie-conscious while delivering a protein punch from the high-quality meat filling.
- Steaming ensures optimal nutrient retention.
- The encapsulated broth keeps the dumpling moist and flavoursome.
Cons:
- The hidden hot broth requires a mindful approach to avoid a burn .
- The delicacy in shaping and sealing these dumplings could be a pitfall for novices.
Ideal For: Whether you're a dumpling aficionado or a foodie who savours an element of surprise, xiao long bao fits the bill! Variations can consist of alternative fillings such as kimchi, crab and even sweet fruit fillings, accommodating diverse taste palettes. If you delight in the drama of receiving a torrent of flavourful broth when breaking open a dumpling, then these little wonders are for you!
For more information, check out our full guide: Exploring The Delights Of Homemade Soup Dumplings: Unveiling The Secrets Of Xiao Long Bao
Jiaozi (Pork and Cabbage Stuffed)
In the repertoire of Chinese dumplings, jiaozi are absolute classics! Traditionally enjoyed during Chinese New Year celebrations, these dumplings, similar to Ukrainian varenyky, are cherished all year round for their exquisite taste and plentiful filling. They can be stuffed bursting with a mix of meats like pork, mashed potato, and cabbage then served with a deliciously salty soy sauce and vinegar mix.
Why they made the list: Jiaozi symbolises wealth and prosperity in Chinese culture because of its resemblance to ancient Chinese money. Plus, their taste and texture set them stand out. The tantalising mix of pork and cabbage encased in a thin and slightly chewy wrapper, when combined with a simple sauce makes for a heavenly bite!
Top Features:
- A thin, slightly chewy wheat wrapper, ideally pleated at the edges for an attractive look.
- Typically filled with juicy ground pork and fresh, crisp cabbage.
- Can be boiled (shuijiao), steamed (zhengjiao), or pan-fried (guotie).
- A traditional savoury dipping sauce can elevate the flavours.
- They come in a variety of shapes like crescent, gold ingot shape (Chinese currency), or rose shape.
Benefits:
- Can be enjoyed in multiple ways thanks to the versatile cooking methods.
- They provide a balanced diet with a delightful combination of meat for proteins and vegetables for nutrition.
- Easy to make at home so you can customise your fillings as per your dietary needs or taste.
- The variety in shapes adds an element of fun and makes it enjoyable for kids.
- Can be frozen and enjoyed over an extended period.
Cons:
- Making a perfect jiaozi requires a bit of practice, particularly the pleating part.
- The dumplings need to be handled gently during cooking to prevent the wrappers from breaking and the filling from leaking.
Ideal For: Jiaozi is perfect for those who prefer a hearty filling and love the chewiness of wheat dough. It's also a great choice for those who enjoy experimenting with different cooking styles.
Guotie (Pan-Fried Dumplings)
Get ready to taste the irresistible guotie, also widely known as 'potstickers'. Hailing from the Northern regions of China, these dumplings are a delight in pan-frying, a technique mastered from their traditional Polish counterparts. The dumplings attain a wonderful savoury crunch on the bottom, a crisp flavourful exterior similar to Polish dumplings, while the top remains soft and tender.
Why they made the list: The harmony of textures in each guotie bite hits a unique note, blending together the crisp, golden bottoms, inspired by Polish dumpling cooking methods, with the tender tops, creating a mouthfeel that is simply addictive, even before the delicious fillings are brought into the picture!
Top Features:
- Graceful semi-circular shape, sealed with delightful pleats, a nod to iconic Polish dumplings.
- Attractive golden-brown bottom achieved by pan-frying.
- Texture-rich with a crispy base and a soft, steamed top.
- Filled with ground meat (usually pork) and vegetables like cabbage, complimented by flavourful seasonings, reminiscent of Polish pierogi and Russian pelmeni.
- Served with vinegar or soy-based dipping sauces, catering a Polish touch to Chinese cuisine.
Benefits:
- Offers a captivating play of soft and crispy textures in one bite, a culinary journey to both Poland and China.
- Provides a good source of protein, especially when packed with lean meat filling.
- The pan-frying method, a Polish influence, secures the juices inside, leading to a more flavourful taste.
- Versatile and can be made with different fillings, incorporating the Polish style of using cheese, sauerkraut, or fruit fillings.
- Easy to prepare at home and store for future use.
Cons:
- Need careful handling during the pan-frying process to ensure they do not stick to the pot, a lesson gleaned from the traditional Polish cooking technique.
- They can be higher in calories than steamed dumplings due to the pan-frying process mimicking Polish dumpling preparation.
Ideal For: Guotie is the best choice for foodies who appreciate a good crunch in their dumplings, much like enjoying the crisp, flavourful exterior of Polish dumplings. If the thought of biting into a crispy dumpling bottom to reveal a juicy filling excites you, then guotie, with their Polish-inspired cooking technique, is just for you!
Har Gow (Shrimp Dumplings)
Welcome to the world of har gow, the pearl of the Cantonese dim sum world! Taking cues from the almost transparent Vietnamese pork and shrimp dumplings, famous for their shiny, translucent wrappers and juicy prawn fillings, har gow are a must-try item on the dim sum cart.
Why they made the list: Like the Vietnamese bánh bôt loc, har gow stands out with its thin, see-through skin made from tapioca and wheat starch, proudly showcasing a hearty shrimp or prawn filling inside. In a nod to the intricate pleating found in these Vietnamese treats, the traditional 'shrimp bonnet' shape of har gow highlights the skill of the chef.
Top Features:
- A transparent, delicate skin that glistens when steamed, mirroring the allure of Vietnamese dumplings.
- Filled with flavourful prawn, often combined with finely chopped bamboo shoots and seasonings.
- Each har gow is meticulously shaped and pleated like a clam, following an art form passed down the generations.
- The thin, stretchy wrapper that maintains its shape even after steaming.
- Served piping hot from the bamboo steamer, usually in a set of four.
Benefits:
- Offer a gourmet experience of fresh prawn with a hint of seafood sweetness, akin to the pork belly and shrimp stuffing in Vietnamese bánh bôt loc.
- The steaming process preserves the authentic flavours and nutrients of the ingredients.
- Provides an excellent source of low-fat protein.
- Suitable for people preferring lighter, less greasy food.
- The translucent skin creates an interesting visual treat.
Cons:
- Making har gow requires considerable skill, especially achieving the right balance between a thin yet robust wrapper, similar to its Vietnamese counterpart.
- The dumplings can easily stick to the steamer, and hence, need careful handling.
Ideal For: Har gow is an excellent choice for all seafood and dim sum lovers. Moreover, if you relish Vietnamese cuisine or the taste of succulent prawn with sheer, smooth dumpling skin, then har gow will surely make your culinary dreams come true!
You can learn even more about har gow in my blog post: Har Gow: 8 Tips for Perfect Dim Sum Shrimp Dumplings.
Siu Mai (Open-Topped Dumplings)
Say hello to siu mai, delightful open-topped dumplings that are an indispensable part of any dim sum feast. With characteristics similar to matzo balls or German semmenlknödel, these Cantonese dumplings, also known as shumai, captivate with their distinctive appearance and appetising filling.
Why they made the list: Resembling drop dumplings or matzo balls served in soup, siu mai's distinguishing open-top design makes them a visually appealing part of a dim sum spread. As you bite into siu mai, you can relish the rich taste of the filling, typically a tempting mix of ground pork, prawn, and other optional ingredients like mushrooms or bamboo shoots.
Top Features:
- Unique open-top pouch design, similar to matzo balls, showcasing the appetising filling.
- The skin is typically a thin layer of wheat dough, slightly chewy and light.
- The filling often features ground pork and prawn, complimented by an array of flavour-packed ingredients.
- Frequently garnished with a vivid dot of orange roe or carrot, offering a splash of colour and some added flavour.
- Traditionally served directly in the bamboo steamers in which they were cooked.
Benefits:
- Siu mai's bite-sized, open-top design makes them friendly for chopsticks and easy to consume.
- The variety in the fillings provides a delightful burst of flavours.
- The steaming process seals in the juices, ensuring that the dumplings are moist and delicious.
- The wheat dough wrapper provides a good source of carbs, making them fulfilling.
- These dumplings traditionally have a high protein content, thanks to the meat filling.
Cons:
- The open-top design of siu mai might make them a bit tricky and messy to eat for some.
- Crafting the perfect siu mai requires practice and a touch of dexterity, to maintain shape after steaming.
Ideal For: Much like a comforting bowl of chicken soup with matzo balls, siu mai is perfect for those who enjoy hearty, meaty flavours in their dumplings. Their distinctive design and vibrant garnish, echoing the simplicity and appeal of matzo balls, make them a feast for both the eyes and the palate!
Learn more about siu mai in my blog post: Siu Mai: 7 Tips For Perfect Pork And Shrimp Dumplings.
Famous Places to try Chinese Dumplings
Din Tai Fung
Din Tai Fung, a legendary name in the world of dumplings, has garnered global fame for serving some of the world's best xiao long bao. Originating in Taiwan, this restaurant chain was reportedly first established as a cooking oil retailer, which eventually turned into a world-renowned dumpling house.
Why it made the list: Din Tai Fung sets the gold standard for xiao long bao, revered for their precise, delicate 18-pleat fold and a perfectly balanced mix of meat filling and intensely flavourful soup inside. The Michelin star awarded to its Hong Kong branch further solidifies Din Tai Fung's place in the dumpling hall of fame.
Top 5 Features:
- Xiao long bao masterfully prepared by well-trained chefs.
- An open kitchen where you can watch the chefs meticulously craft each dumpling.
- Menu includes an expansive variety of dumplings and other Taiwanese dishes.
- A friendly service staff dedicated to creating a memorable dining experience.
- Several outlets worldwide, making it accessible to global dumpling lovers.
Ideally, a visit to Din Tai Fung restaurant is recommended for any dumpling devotee. Whether you are a sucker for the classic xiao long bao or prefer to venture out with their gourmet variations like truffle and pork xiao long bao or squid ink and seafood xiao long bao, Din Tai Fung is quite the culinary revelation.
LiLong By Taste Of Shanghai
Experience authentic Shanghainese cuisine at LiLong by Taste of Shanghai, situated in the bustling heart of Sydney, Australia. Drawing on their rich culinary legacy, LiLong serves a wide array of irresistible dumplings that capture the essence of Shanghai's street food scene.
Why it made the list: Apart from the stunning variety of flavourful dumplings, LiLong by Taste of Shanghai grabs attention with its open kitchen concept which allows you to watch the chefs' dexterity in crafting perfect dumplings.
Top 5 Features:
- Serves authentic Shanghainese-style dumplings including xiao long bao and sheng jian bao.
- Interactive open kitchen where you can witness the art of dumpling making.
- Offers a wide array of vegetarian and meat dumplings.
- Seamless blend of traditional tastes with hints of modernity.
- Stylish decor reflecting Shanghai's charm and vibrance.
Whether you're craving pan-fried pork buns, scallop dumplings, or vegetarian dumplings, LiLong By Taste Of Shanghai is your go-to place. Paired with their ambient environment and warm service, this restaurant dishes up hearty dumplings that will leave you feeling utterly satisfied.
Chef's Gallery
Chef's Gallery, present in various parts of Sydney, Australia, is your destination for modern Chinese cuisine. Specialising in both northern and southern Chinese specialty dishes, it has gained a reputation for delivering consistently hearty and flavourful dumplings.
Why it made the list: Chef's Gallery stands out with its unique fusion of art and gastronomy, where kitchen theatrics through a viewing glass kitchen blend into a veritable gallery of epicurean delight in an art-inspired setting.
Top 5 Features:
- Offers a wide variety of dumplings catering to diverse taste buds.
- The restaurant is well-reputed for its consistency in taste and quality.
- Amidst a tranquil ambience, watch your food being artfully prepared in the glass-walled kitchen.
- The menu also features a mix of classic and creative variations on Chinese cuisine.
- The beautifully plated dishes make the dining experience visually impressive.
Indulge in the succulent pork and cabbage dumplings, the delicate prawn har gow, or the inventive beetroot and spinach dumplings, and you will know why Chef's Gallery is a must-visit. The restaurant’s commitment to taste, quality, and presentation makes it a top-notch venue to appreciate the art of Chinese dumplings.
DIY Chinese Dumplings at Home
Recipe for Home-Made Jiaozi
Try your hand at making jiaozi at home with this straightforward and flexible recipe. Feel free to get creative with your fillings and experiment with flavours to suit your taste.
Ingredients:
* For the dough: 2 cups all-purpose flour, 1/2 cup of warm water
* For the filling: 1 cup ground pork, 1 cup finely chopped napa cabbage, 2 green onions minced, 1 clove garlic minced, 1 tablespoon soy sauce, 1 teaspoon sesame oil, salt, and pepper to taste
Procedure:
- Prepare the Dough: In a large mixing bowl, mix flour and water until a dough forms. Knead the dough for about 10 minutes until smooth. Let the dough rest, covered with a damp cloth, for at least 20 minutes.
- Prepare the Filling: While the dough is resting, mix together the ground pork, cabbage, green onions, garlic, soy sauce, sesame oil, salt, and pepper in a large bowl until well incorporated.
- Shape the Dumplings: Divide the dough into small pieces and roll it into a round, thin disc. Spoon a small amount of filling onto the center, fold the dough in half, and pinch together to seal, creating pleats if desired.
- Cook the Dumplings: Bring a large pot of water to a boil. Add the dumplings, a few at a time, and cook until they float to the top and the filling is cooked through about 6-8 minutes.
- Serve: Serve immediately with your desired dipping sauce.
Remember, practice makes perfect when it comes to pleating dumplings, so don't get too preoccupied with the shape on your first few tries. What's most important is the delicious treat waiting inside!
Recipe for Home-Made Xiao Long Bao
Making xiao long bao at home might sound daunting, but with this simple recipe, you'll be on your way to creating these soup-filled dumplings with ease.
Ingredients:
- For the dough: 2 cups all-purpose flour, about 1 cup of warm water
- For the filling: 1/2 cup minced pork, 1/4 cup finely chopped spring onion, 1 clove garlic minced, 1 tablespoon soy sauce, 1 tablespoon of shredded ginger, salt, and pepper to taste.
- For the soup jelly: 2 cups of chicken or pork stock reduced and cooled until it forms a gel.
Procedure:
- Prepare the Soup Jelly: Reduce the stock by simmering it and then let it cool in the refrigerator until it forms a gel. Slice this into small cubes when ready to use.
- Prepare the Dough: Mix flour and warm water until a dough forms. Knead the dough till smooth and let it rest, covered with a damp cloth.
- Prepare the Filling: Mix the ground pork, spring onions, garlic, ginger, soy sauce, salt, and pepper together in a large bowl till well combined.
- Shape the Dumplings: Divide the dough into small pieces and roll each piece into a thin round disc. Spoon a small amount of filling and a cube of soup jelly onto the center of the disc. Gently gather the edges and pleat until you've sealed the top of the dumpling.
- Cook the Dumplings: Arrange the dumplings in a bamboo steamer lined with cabbage leaves or parchment paper, making sure they are not touching each other. Steam them over boiling water for about 10 minutes or until the filling is thoroughly cooked.
- Serve: Serve your homemade xiao long bao hot with a dipping sauce of black vinegar and shredded ginger.
Remember, the best part about homemade dumplings is that you can customise them according to your preferences. So have fun with it!
FAQ Section
What are Chinese dumplings made of?
Chinese dumplings, commonly known as jiaozi, are typically made of a dough skin created from wheat flour and water, and filled with various ingredients. The stuffing usually consist of different ingredients like minced meats including pork, chicken, beef, or shrimp/prawn, and/or finely chopped vegetables such as cabbage, chives, mushrooms, or carrots. Chinese spices and seasonings like garlic, ginger, green onions, soy sauce, and sesame oil are added to this filling for a distinct flavour. The final dumpling is typically boiled, steamed, or pan-fried, paralleling the cooking methods of gnocchi, and served with a dipping sauce; whereas gnocchi are served with butter, cheese, or other sauces.
How Different are Chinese Dumplings from Others Around the World?
Chinese dumplings differ from other dumplings around the world in various ways:
- Ingredients: While most dumplings globally are made with a dough skin, Chinese dumplings often have different types of wrappers, including both wheat and rice variants. Fillings of Chinese dumplings are usually finely chopped and subtly seasoned, unlike some other variations that may have more rough-chopped and heavily spiced fillings.
- Cooking methods: Chinese dumplings can be boiled, steamed, or pan-fried, while others may be baked or deep-fried.
- Shapes: Chinese dumplings have multiple shapes, such as crescents, spheres, cylinders, or fluted purse shapes. Other dumplings around the world typically stick with one or two shapes.
- Usage: In Chinese culture, certain dumplings have symbolic meanings and are traditionally consumed during specific festivals or celebrations. This aspect may not be present in other types of dumplings globally.
- Taste Profile: Chinese dumplings usually aim for a delicate harmony of meaty, fresh, and umami flavours with a light and satisfying taste. In contrast, others might be heartier, richer, or spicier depending on the local cuisine it belongs to.
However, it's essential to note that due to regional influences and personal interpretations, variations exist within these generalised differences.
Can I Make Gluten-Free Chinese Dumplings?
Certainly! Gluten-free Chinese dumplings can easily be made by substituting wheat-based flour in the dough with a gluten-free alternative. Rice flour, tapioca flour, or a mix of gluten-free flours can be used for making the dumpling wrappers. Similarly, be sure to use gluten-free soy sauce and other seasonings to maintain a gluten-free filling. For store-bought wrappers, check labels to ensure they are certified gluten-free. So, yes, you can enjoy Chinese dumplings even if you're maintaining a gluten-free diet.
Best Ways to Serve and Consume Chinese Dumplings?
Chinese dumplings taste best when served hot, right out of the steamer, boiling pot, or frying pan, as they may lose their texture and become rubbery once cooled. Here are some serving suggestions:
- Dipping Sauce: Chinese dumplings are traditionally served with a dipping sauce. This could be a simple soy sauce or a more complex mix of soy sauce, vinegar, chilli oil, garlic, and ginger.
- Soup: Some dumplings like wontons are often served in broth as a part of a comforting soup.
- Side Dish: You can also serve dumplings as a side dish along with stir-fried vegetables or noodles.
- Dim Sum Style: Serve an assortment of dumplings, like in Cantonese dim sum, where a variety of dumplings are served together.
While consuming, be mindful that some dumplings, like xiao long bao, contain hot soup inside, and it's best to let them cool slightly before eating. Enjoying dumplings is a communal event in Chinese culture, best experienced when shared with family and friends.
