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Due to the Sichuan and Cantonese influences on Chinese food, dumplings have been referred to with various names that might confuse enthusiastic foodies. When you broadly categorise Chinese-style dumplings, they are classified into the gao – or crescent-shaped dumplings, or bao – round dumplings. While both are delicious in their own right, each type has a different kind of texture, is cooked differently and enjoyed in whatever way the flavours of each are amplified. Here’s looking into seven of the most popular dumpling types.
Sui Mai
Image Credits: Wikimedia Commons
Open-topped dumplings that originated in the Guangdong region of China but are now popular throughout the country and beyond, sui mai are usually made with a wheat-based wrapper and filled with a mixture of minced pork or shrimp, green onions and seasonings. These dumplings are steamed and often garnished with a small amount of roe or diced vegetables, to give them a salty explosion of flavour and added crunch.
Guo Tie
Image Credits: Flickr
Guo Tie are also known as potstickers, are known for their crispy, golden-brown bottoms and tender, flavourful fillings which usually includes a mixture of ground meat or vegetables and shrimp, along with seasonings like garlic, ginger, soy sauce and vegetables like cabbage or chives. The dumplings are cooked using a two-step process – where they are first pan-fried in a hot skillet with a small amount of oil, creating a crispy, golden-brown crust on the bottom while leaving the top part of the wrapper soft and slightly translucent. Water is then added to the skillet, after which the dumplings are covered and steamed. This combination of pan-frying and steaming results in a delightful contrast in textures—crispy on the bottom and tender on top.
Har Gow
Image Credits: The Manual
Har Gow are another type of Cantonese dumpling that is popular in dim sum fare. They are translucent, delicate dumplings made from a wheat starch wrapper and traditionally filled with shrimp and sometimes bamboo shoots. Har Gow dumplings can also be filled with minced chicken or pork, and steamed. They are known for their thin, translucent skin and delicate texture, often enjoyed with a scallion oil or spicy chilli crisp.
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Baozi
Often referred to as simply bao, the baozi are a type of Chinese dumpling that are distinct from the typical dumplings mentioned earlier. These steamed buns made from a fluffy, yeast-leavened dough and have the texture resembling milk bread. The soft, pillowy and slightly sweet wrapper is made from wheat-based dough, leavened with yeast, giving it a light and airy texture. These dumplings can be filled with a wide range of ingredients, making them incredibly versatile – some of which include minced or cubed chicken, vegetables and seasonings like soy sauce, ginger and garlic. The baozi also comes with sweet variations that have fillings like red bean paste, custard or chocolate.
Wonton
Image Credits: Flickr
Wonton dumplings are one of the first types of Chinese dumplings to have gained popularity in India. Square or triangular in shape and made with a thin wheat dough wrapper, they can be filled with a variety of ingredients, such as ground pork, chicken, crab or a combination of all meats. Wontons are typically boiled and commonly served in a clear broth, often as a soup; although the fried variation of these wontons are also enjoyed with a spicy schezwan sauce.
Xiaolongbao
Image Credits: Flickr
Xiaolongbao are the popular soup dumplings, which are known to be a specialty of Shanghai cuisine. These dumplings are made with a delicate, thin dough wrapper and usually filled with a mixture of pork and a savoury, gelatinous soup or broth. When steamed, the broth inside the dumpling turns into a hot, umami-rich soup which is often enjoyed with a dipping sauce of vinegar and ginger.
