Chinese dumplings are a popular food in China and around the world. At their most basic, they are small pieces of dough filled with meats, vegetables, or sometimes something sweet. These dumplings are cooked by steaming, boiling, or pan-frying. They are more than just a dish-they have a long history and are an important part of many Chinese celebrations, especially around the Lunar New Year. The folding of dumplings takes patience and practice; it’s a skill that many people in China learn from family members.
The history of Chinese dumplings goes back to the Han Dynasty (about 206 B.C. to 220 A.D.). According to legend, Zhang Zhongjing, a respected doctor, made the first dumplings to help people in his community with frostbite during winter. He used mutton, herbs, and spices, shaping the dumplings like ears. Over time, dumplings became a way to save meat and grains, and their recipes spread and changed through trade and cultural exchange. Today, dumplings come in many styles and flavors, reflecting different regions and personal tastes.
Main Ingredients and Cooking Methods
All dumplings start with dough made from flour, water, and a bit of salt. The dough’s job is to hold the filling, which can be savory or sweet. Dumplings are most often cooked by steaming, boiling, or pan-frying. Some places even deep-fry them. Each cooking method gives the dumpling a different texture and taste.
Types of Chinese Dumplings
Chinese dumplings can seem confusing at first because there are so many types, each with its name and local spelling. However, most dumplings fall into two big shapes: crescent-shaped (called gao) and round, purse-shaped (bao). Within these two shapes, there is a huge variety. The main differences are in the outer wrapper, the filling, and the way they are cooked.
| Cooking Method | Texture | Examples |
|---|---|---|
| Steamed | Soft and moist | Xiao Long Bao, Siu Mai, Baozi, Har Gow |
| Boiled | Chewy and tender | Shui Jiao, Wontons |
| Pan-Fried | Crispy bottom, soft top | Guo Tie, Sheng Jian Bao |
| Deep-Fried | Crispy all over | Ham Sui Gok, Fried Wontons |
Wrapper Types
- Wheat Flour Wrappers: Most common; range from thin (for wontons, jiaozi) to thick and fluffy (for baozi).
- Rice Flour Wrappers: Used for types like Har Gow and Fun Guo; often translucent and smooth.
The skill in rolling out the wrapper thinly but strong enough to hold filling is important, especially for delicate dumplings like Har Gow.
Fillings
- Meat (usually pork, but also chicken, beef, or shrimp)
- Vegetarian (bean curd, greens, noodles, mushrooms)
- Seafood (shrimp, sometimes mixed with pork and vegetables)
- Sweet (red bean, taro, sesame paste, custard)
By Region
Different areas in China are known for their own types of dumplings. For example, Shanghai’s Xiao Long Bao has soup inside, while in Sichuan, spicy wontons are common. This means “Chinese dumpling” can mean many things depending on where you are or what kind you want to try.
Main Types of Chinese Dumplings
| Name | Shape & Cooking | Main Filling | Description |
|---|---|---|---|
| Jiaozi | Crescent; boiled, steamed, or pan-fried | Pork, cabbage, scallions (varies) | Most common; staple for Chinese New Year |
| Guo Tie (Potstickers) | Crescent; pan-fried, then steamed in pan | Pork and cabbage | Crispy bottom, soft top; usually with dipping sauce |
| Shui Jiao | Crescent; boiled | Pork, ginger, scallions | Soft, chewy; often eaten for celebrations |
| Xiao Long Bao (Soup Dumplings) | Round, purse-shaped; steamed | Pork, broth (gelatin before cooking) | Filled with liquid soup, thin wrapper |
| Sheng Jian Bao | Round; pan-fried bottom, then steamed | Pork and broth | Fluffy dough, crispy base, juicy inside |
| Baozi | Round, bun-like; steamed | Pork, vegetables, red bean, custard | Thick, fluffy dough; many sweet or savory fillings |
| Siu Mai (Shumai) | Open-top; steamed | Pork, shrimp, mushrooms | Bite-sized; popular in dim sum |
| Har Gow | Crescent/oval; steamed | Shrimp, bamboo shoots | Thin, see-through wrapper; a test of chef’s skill |
| Wontons | Square/triangle; boiled, steamed, or fried | Pork, shrimp, scallions | Often in soup or with spicy sauce |
| Tang Yuan | Round; boiled | Sweet pastes (black sesame, red bean) | Made with sticky rice flour; served at Lantern Festival |
| Other regional types | Various | Meat, peanuts, mushrooms, rice, etc. | Eg. Ham Sui Gok (fried, glutinous rice, savory inside), Fun Guo (peanut, pork), Zong Zi (sticky rice in leaves) |
Common Dumpling Fillings and Flavors
The filling inside each dumpling changes its taste. Meat is most common, especially pork, and is often mixed with vegetables like cabbage, chives, or mushrooms. Shrimp is also common, especially for southern-style dumplings. Seasonings like soy sauce, ginger, garlic, and sesame oil are typical. Some dumplings use only vegetables or sweet pastes like red bean or black sesame, often for desserts or festivals.
- Meat Fillings: Pork (the most popular), sometimes with beef, chicken, or shrimp, plus vegetables or spices.
- Vegetarian: Usually includes tofu, mushrooms, chives, bok choy, glass noodles, or greens.
- Seafood: Shrimp, crab, or occasionally fish, sometimes mixed with pork.
- Sweet: Red bean paste, taro, black sesame paste, sweet custard, or lotus seed paste.
Frequently Asked Questions About Chinese Dumplings
How many types of Chinese dumplings exist?
There is no fixed number since recipes and fillings can be modified in many ways. There are at least dozens of well-known types, but each region, family, or restaurant might have their special version, so there are probably hundreds overall.
What is special about soup dumplings?
Soup dumplings (Xiao Long Bao) are different because they contain both filling and soup inside the thin dough wrapper. The “soup” starts as a gelatin set from pork skin or other collagen-rich ingredients-when steamed, it melts into a hot broth. Eating them involves carefully sipping the soup out before eating the rest. Making them takes extra skill to keep the wrapper thin but not torn and to trap the liquid inside.
