A Guide to 7 Types of Chinese Dumplings (2024)

FAQs

What are the different shapes of dumplings called? ›

The crescent-shaped dumplings are called gao. And the more purse-shaped and round ones are called the bao. There are millions of variations of these two depending on the kind of wrapper used, the filling added, and the way the dumplings are cooked (fried, boiled, and steamed).

Chinese dumplings (jiaozi) may be divided into various types depending on how they are cooked: Boiled dumplings (simplified Chinese: 水饺; traditional Chinese: 水餃; pinyin: shuǐjiǎo; lit. 'water dumpling')

Similar to the Xiaolongbao, Tangbao have meat stock soup inside along with some pork (usually). The different is the wrapper is thicker and the entire bun is much bigger. You buy them in single buns and they come with a straw sticking out of the top. It's a popular street snack at tourist attractions.

Jiaozi (pronounced "jow-zee") are perhaps the most common type of Chinese dumpling. Crescent-shaped and formed with an opaque wrapper made from wheat dough, jiaozi are usually filled with ground pork, cabbage, and scallions, and served with a dipping sauce made of soy sauce, vinegar, and sesame oil.

Unlike dumplings, potstickers are made with a thin wrapper, sometimes referred to as a dumpling skin. This is because they are steam fried to get a crispy golden bottom layer and to ensure that the filling is juicy and delicious.

Momos are a type of steamed filled dumpling in Tibetan and Nepali cuisine that is also popular in neighbouring Bhutan and India. Momos are usually served with a sauce known as achar influenced by the spices and herbs used within many South Asian cuisines.

Originating in the Pennsylvania region the pierogies have been a staple in the city of Pittsburgh and all over western Pennsylvania. Pierogies are soft semicircular dumplings that are usually filled with potatoes or cheese. However, just like other dumplings, fillings are interchangeable depending on culture.

Xiao Long Bao (XLB), or soup dumplings, are probably the most famous of Shangai's steamed dumplings, and rightly so. These are delicately pleated balls of dough with broth and pork meat filling. Yes - they don't float in the soup. Instead, they encase the yummy warm broth inside the dough wrapper.

Chinese chicken dumplings, also known as “Jirou Jiaozi” (鸡肉饺子), are a delicious and popular dish that we love. These dumplings consist of a filling made from ground chicken, carrot, and corn, bundled in a thin dough wrapper and pan-fried.

Whether you shallow-fry them to make guotie or boil them to make jiaozi, these traditional Chinese pork dumplings are an unmissable component of a dim sum feast.

What are the 8 flavors of xiao long bao? ›

Each piece in this basket of eight treasures has its distinct color and flavor, which are extracted from natural ingredients. The enticing flavors are signature original, kimchi, crab roe, foie gras, black truffle, cheese, garlic and Szechuan.

Baos and dumplings use chicken, fish, pork, or vegetables. Both dishes are commonly served in dim sum restaurants. As you already know, dim sum is a type of meal where a wide range of small dishes are served. You can have it for breakfast, lunch, or brunch and enjoy a hot plate of bao or dumplings.

Bao or Baozi are said to have been invented in China during the 3rd century by a military strategist called Zhuge Liang [181-234]. They were first named Mantou but over time they began to be referred to as baozi or bao meaning to wrap in Mandarin.

Unlike dumplings, potstickers are made with a thin wrapper, sometimes referred to as a dumpling skin. This is because they are steam fried to get a crispy golden bottom layer and to ensure that the filling is juicy and delicious.

Thin, round, yellow wrapper, thinner than the Shanghai style wrappers that allows for a more delicate texture (3.5” diameter).

nikuman, known as mantou or momo in China, was first divided into steamed filled and unfilled buns, and later the filled buns were called baozi. The difference between baozi and dumplings is that baozi is a fermented dough that is wrapped in a filling and steamed. Dumplings are unfermented dough.

Wonton originated in the northern parts of China. What makes it different from its counterparts - dumplings and dim sums - is they are square in shape and are usually deep-fried. Although, even dumplings can be fried but wontons are always fried. Also wontons are seasoned with more robust flavours of ginger and garlic.