By Devi Poojari
October 5, 2023
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When you broadly categorise Chinese-style dumplings, they are classified into the gao – or crescent-shaped dumplings, or bao – round dumplings. Here are the six most popular types to know.
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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
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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.
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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.
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Often referred to as simply bao, these steamed buns made from a fluffy, yeast-leavened dough can be filled with minced or cubed chicken, vegetables and seasonings like soy sauce, ginger and garlic.
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Har Gow are another type of Cantonese dumpling that are translucent, delicate dumplings made from a wheat starch wrapper and traditionally filled with shrimp and sometimes bamboo shoots.
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Open-topped dumplings that originated in the Guangdong region of China, sui mai are usually made with a wheat-based wrapper and filled with a mixture of minced pork or shrimp, green onions and seasonings.
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