It is impossible to sum up Chinese dumplings in one sentence and it can be challenging for Westerners to get their bearings because there are so many distinct kinds of dumplings, each with a separate name in Szechuan, Cantonese, and pinyin or romanized form. Each name can have several distinct spellings, which furthers the confusion.
However, there are primarily two types of Chinese dumplings: bao, or round, purse-shaped dumplings, and gao, or crescent-shaped dumplings. Depending on the type of wrapping (wheat and rice are the most popular), the type of filling, and whether the dumpling is boiled, steamed, or fried, there are virtually unlimited variations within these categories. Here is a list of the most popular varieties of Chinese dumplings.
Jiaozi
Chinese dumplings called jiaozi (pronounced "jow-zee") are arguably the most popular variety. Jiaozi are crescent-shaped wheat dough rolls with an opaque wrapper that are typically filled with minced pork, cabbage, and scallions and served with a soy sauce, vinegar, and sesame oil dipping sauce. Jiaozi is a general term for this kind of dumpling, while it can also be referred to as shui jiao, zheng jiao, guo tie, or jian jiao when pan-fried.
Siu Mai
Siu mai, which is pronouced "shoo-my," is a type of wheat dough dumpling with an open top and a circular, basket-like form. Siu mai comes in a variety of forms both within China and in other parts of Asia, as is the case with other Chinese dumpling varieties. However, the authentic Cantonese siu mai are created with a filling of ground pork and shrimp, as well as additional seasonings including mushroom, ginger, and green onions. Traditionally, siu mai are steamed in a bamboo steamer basket and topped with an orange dot of fish roe or carrot (or occasionally a green dot made of a single pea).
Har Gao
A steamed oval- or crescent-shaped dumpling called har gao (pronounced "ha-gow") is filled with shrimp, pig fat, and bamboo shoots and has a translucent wrapper composed of wheat and tapioca starch. The exterior of har gao wrappers is typically shaped with seven to ten pleats, and the mixture of starches used to make the wrapper itself is designed to give a smooth, soft, yet elastic consistency. The pork fat liquefies when steamed, providing a dumpling a luscious yet firm bite (the shrimp should be cooked through without becoming tough or rubbery).
Xiao Long Bao
Xiao long bao are spherical, purse-shaped dumplings that are sometimes referred to as "soup dumplings." They are composed of a wheat wrapper that is crimped on top and is quite thick (thicker and doughier than, say, jiaozi). Although xiao long bao are referred to as soup dumplings, they are not. Instead, they're stuffed with a tonne of collagen-rich pig scraps and chopped cooked pork (and occasionally crab). When collagen is steam-cooked, it melts and transforms into liquefied gelatin, creating what is essentially a very flavorful and rich broth. Xiao long bao are frequently offered as part of the classic Chinese dim sum brunch, just like har gao and siu mai.
Sheng Jian Bao
A close relative of xian long bao is the sheng jian bao. The dough is a bit thicker than xiao long bao and is topped with sesame oil and finely chopped scallions. It is often made with the same filling of pork and seafood along with a jellified soup that liquefies when heated. Sheng jian bao, on the other hand, are prepared in a skillet that has some water in it, as opposed to xiao long bao. The dry skillet gives the bottoms of the dumplings a crunchy, golden-brown finish as the water evaporates while the water steams the dumplings. In other variations, in addition to the usual pork, you might get chicken, shrimp, or crab.
Bao Zi
The broad term "bao zi" refers to dumplings formed from a dense wheat dough that resembles a bun. The char siu bao, which are stuffed with grilled pork, are a typical variation of bao zi. Other versions include the doushabao, which is filled with delicious red bean paste, the naihuangbao, which is filled with a sweet yellow custard, and the tangbaozi, which, like the sheng jiang bao and xian long bao, is filled with broth that is actually drunk with a straw. Pineapple, glazed mushrooms, tofu, curried chicken, and bulgogi beef are examples of non-traditional varieties.
Wontons
Another general type of Chinese dumplings is the wonton, which can be made in a variety of ways depending on the filling and whether it is boiled, steamed, or fried. However, a typical wonton is made with a square sheet of dough made from wheat flour, egg, and water (similar to Italian ravioli, but somewhat thinner), a scoop of filling placed in the centre, and the dough then sealed in some way, such as by folding, crimping, or even tying the bundle up with a chive shoot. As with other Chinese dumplings, there are traditional and unorthodox varieties aplenty depending on the locale. The main fillings for Chinese dumplings are ground pork and shrimp, however regional variations with conventional and atypical ingredients exist. Popular boiled wontons are served in a hearty soup or broth. Japanese wontons with ground beef are fried.