By Jasmine Kaur
If you’re a fan of dumplings, just like us, you’d love to try these Chinese dumplings. From jiaozi to sui mai, here’s all that you can eat.
=These open-faced dumplings come with a thin wheat dough packed with minced pork, shrimps, ginger and other spices. It is usually topped with fish roe or carrot.
The transparent wrappers of wheat and tapioca dough make har gao a hard yet juicy bite. These oval-shaped dumplings are filled with shrimps, pork fat and bamboo shoots.
=The traditional crescent-shaped dumplings, also known as potstickers, come with a thick wheat dough wrapper and filled with minced pork, cabbage and scallions and usually paired with soy sauce.
Round, purse-shaped dumplings that are crimmed on top, these long baos have a thicker wheat wrapper. Also called soup dumplings, the pork fat liquefies to give it a flavourful broth.
Fried, steamed or boiled wonton variations, filled with pork and cabbage are commonly-eaten dumplings. The square wrappers are made with wheat flour, egg and water.