Dumplings, one of the greatest inventions in the culinary world, simple, cheap and undoubtably delicious! Filling wrapped in pastry, that explodes with flavor after each bite! I am very fortunate to be at the roots of where all dumplings come from, China, and China hands down has some of the best, if not the best dumplings in the whole world! Today I will be showing you the 8 main different types of dumplings eaten here! This will broaden your horizon, if you are a dumpling fan be sure to watch till the very end!
8) Boiled Dumplings
Ok first on our list, this is the grandfather of all dumplings. In the Northern provinces of China, dumplings or Jiaozi are THE star of every family’s Chinese New Year’s Eve dinner. Equivalent to a turkey served at Christmas! My favorite filling is pork with Chinese cabbage, or chives with eggs with a good alternative vegetarian option!
7) Yuan xiao/tang yuan
The only dessert entry on our list, another festival food, the tang yuan or yuan xiao it’s called in the north It’s a food that symbolizes harmony and reunion. This is eaten during Chinese New Year as well as the Lantern Festival! The most popular filling are usually sweet sesame or sweet peanuts, both equally as tasty!
6) Wontons
Wontons, plump juicy and packed with minced meat, dumplings in clear chicken broth, with the obligatory addition of sliced omelettes, dried shrimp and seaweed for that extra umami flavor! Wontons, in mandarin is called hun dun, they are different to the traditional dumpling, their skin is much thinner. It’s actually really easy to make too, so if you’re interested in learning how to make them, perhaps I’ll make a video on it in the future.
5) Red Oil Wontons
The wonton’s cousin with a fiery attitude. Sweet, savory, garlicky, and not as spicy as they look, Sichuan spicy wontons (aka Hong You Chao Shou, 紅油抄手, in Mandarin) Same filling as the wontons, but the flavor is elevated through the chili oil, it’s got that Sichuan peppercorn powder over it giving it that numbness, the dumpling already has so much flavor, but covered in that chili oil, flavor intensified 1000 fold!
4) Sheng Jian Bao
Up next the soup dumpling’s chubbier, stronger cousin The Sheng Jian Bao, not very well known in the west, a Shanghai gem. I first tried these bad boys in 2017, and it was love at first sight! What makes the Sheng Jian so great is this thick crispy outer layer, but it still retains all of the wonderful sweet juices inside. Now this thick outer layer can be the greatest or the worst thing for the dumpling, too thick it becomes very dough and hard to swallow, too thin, it doesn’t cook properly and doesn’t have that appeal. A perfect Sheng Jian Bao balances this very well!
3) Potstickers
I’m sure you are all familiar with this entry, the globally acclaimed pot stickers, filled with juicy pork filling, wrapped, then fried at the bottom and steamed with oil and water at the same time! This ensures the dumpling is cooked all the way through, but giving you that golden crispy bottom at the same time! Hence the name, it literally sticks to the pot! It is then turned, and turned again, sprinkled with sesame and spring onions, and drained of the excess oil and water to give you one of the best things on planet earth! A guide to a good pot sticker, golden crispy bottom, juices splurging out, undeniable flavor intensity!
2) Soup Dumplings
Coming to the tail end of the video, these spots are reserved for dumpling royalty. At number 2 we have the incredible xiaolongbao (小笼包), they are perhaps the most perfect single bite of food ever conceived by man. This tantalizing, dreamy snack is probably the most famous dish to come out of the Jiangnan region of China. For those who are not familiar xiao long bao or XLBs in short are a steamed dumpling consisting of a paper thin wrapper enveloping a seasoned pork filling and hot, flavorful soup. Each dumpling is pleated with many folds. Once steamed, the delicate dumplings are dipped in a mixture of Chinese black vinegar and julienned ginger for the perfectly balanced bite.
1) Shrimp Dumplings, Har Gow
At last, the KING of all dumplings the magnificent, the dazzling Shrimp Dumplings, Har Gow in Cantonese, Xia Jiao in Mandarin.
Without a doubt the #1 dim sum item of all time, and I’m sticking my neck out and saying this is the number1 dumpling of all time!
What distinguishes this from the rest of the pack is the dough, tapioca and corn starch are mixed with boiling water, stirred quickly until it turns into a translucent dough. Just look at how clear and see through that is, an absolute amazing creation! Then inside you get this amazing filling of prawns. A-Roll, me eating only a few seconds, “I could honestly eat about 500 of these!”
0:00 Dumplings Intro
0:35 Boiled Dumplings
1:20 Yuan Xiao
1:54 Wontons!
2:36 Red Oil Wontons
3:09 Sheng Jian Bao
3:47 Potstickers
5:01 Soup Dumplings
5:50 Shrimp Dumplings!
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