When you think of Chinese food, what comes to mind first?
For many, it’s dumplings — and there’s a famous Chinese saying, 好吃不過餃子/好吃不过饺子 (hǎo chī bù guò jiǎo zi), which means “nothing tastes better than dumplings.”
For generations, dumplings have held a special place in Chinese people’s hearts and stomachs. Particularly in the north, people eat dumplings during special occasions like 冬至 (dōngzhì; Winter Solstice) and 過年/过年 (guò nián; Chinese New Year). These are times of family, reunion, and warmth — and dumplings are always at the heart of these gatherings.
In this post, you’ll embark on a journey into the world of Chinese dumplings and explore ten delicious variations.
History of Jiaozi
Dumplings, or 餃子/饺子(jiǎo zi), are believed to have originated during the Eastern Han Dynasty (25–220 AD), thanks to a legendary physician named 張仲景/张仲景 (Zhāng Zhòngjǐng).
Zhang created dumplings as a remedy to treat people suffering from frostbite during a harsh winter. He wrapped lamb, herbs, and vegetables in dough and boiled them, resulting in a warm, nourishing dish that provided both sustenance and comfort.
At the time, these dumplings were served in a broth and called “jiao er.” “Er” means “ear,” named for their resemblance to the shape of an ear.
Over time, jiaozi evolved from a medicinal dish to a staple food, especially during Chinese New Year celebrations.
Dumpling 餃子/饺子
Dumplings (餃子/饺子; jiǎo zi) aren’t unique to China; they exist in many cultures around the world, each with its own twist. For instance, Russia has Pelmeni, a popular dish of boiled dumplings filled with meat.
Other countries like Armenia, Azerbaijan, Kazakhstan, Afghanistan, Kyrgyzstan, and Turkey enjoy Manti or Mant, while Poland has Pierogi, and Nepal is known for Momo. These dumplings share a similar concept: a tasty filling wrapped in dough, then boiled, steamed, or fried.
But what makes Chinese dumplings so special? It’s not just about the delicious taste — it’s about the experience of making them.
In China, 包餃子/包饺子 (bāo jiǎo zi; wrapping dumplings) is often a family affair, especially during festivals like Winter Solstice and Chinese New Year. The joy of dumplings goes beyond eating; it’s the time spent together preparing them.
From making the dough, chopping and preparing the ingredients, to wrapping the filling inside the delicate pastry, every family member has a role to play. Finally, one person takes charge of cooking, ensuring each dumpling is cooked just right. This collective effort turns dumpling-making into a cherished bonding activity.
Eating dumplings becomes more than just enjoying a tasty meal. It symbolizes togetherness, love, and tradition — a beautiful representation of Chinese culture.
Boiled Dumpling 水餃/水饺
Boiled dumplings (水餃/水饺; shuǐ jiǎo) are one of the most common and traditional ways of cooking Chinese dumplings. The name literally means “water dumplings,” so you can guess the cooking method involves boiling them in water.
You can often find frozen dumplings in Chinese supermarkets, and most of them are made for boiling. To cook them, simply follow the instructions on the package, and they’ll be ready in no time!
In northern China, it’s common to enjoy boiled dumplings with vinegar, soy sauce, and chili oil, creating a delightful flavour balance. You can also find ready-made dipping sauces for boiled dumplings sold in supermarkets, making it easy to recreate the authentic experience at home.
Steamed Dumpling 蒸餃/蒸饺
Steamed dumplings (蒸餃/蒸饺; zhēng jiǎo) literally mean “steamed dumplings,” referring to their method of preparation by steaming. Steaming helps preserve the delicate flavors of the filling while keeping the wrapper soft and slightly chewy.
Although 蒸餃/蒸饺 and 水餃/水饺 share similar characteristics, there are a few key differences:
- Dough preparation: The dough for 蒸餃/蒸饺 has a different ratio of flour and water compared to 水餃/水饺. This subtle difference helps the dough hold up better during steaming, while 水餃/水饺 dough is made to suit boiling.
- Size: 蒸餃/蒸饺 are typically larger than 水餃/水饺, making them more filling with just a few dumplings.
- Filling versatility: The fillings in 蒸餃/蒸饺 tend to be less versatile than those in 水餃/水饺. While 水餃/水饺 fillings can vary from meat and seafood to a wide range of vegetables, 蒸餃/蒸饺 fillings are usually more traditional, like pork and Chinese cabbage or shrimp and chives.
Steamed dumplings are often served in bamboo baskets and are a popular dish in dim sum. Pair them with a light dipping sauce of soy sauce and vinegar for extra flavor, or enjoy them on their own to savor the natural taste of the filling.
Pan-fried Dumpling 煎餃/煎饺
Pan-fried dumplings (煎餃/煎饺; jiān jiǎo) offer a wonderful contrast of textures—a crispy, golden bottom with a soft, tender top. They are often enjoyed with a dipping sauce made of soy sauce, vinegar, and a touch of chili oil, enhancing their savory flavor.
Compared to steamed dumplings (蒸餃/蒸饺), pan-fried dumplings likely have a later origin.
煎餃/煎饺 are particularly popular during the summertime. Imagine enjoying a plate of freshly made pan-fried dumplings while gulping down some iced tea—the perfect match on a warm day. The combination of savory, crunchy dumplings and a refreshing drink makes for an irresistible treat.
Soup Dumpling 湯餃/汤饺
Soup dumplings (湯餃/汤饺; tāng jiǎo) are dumplings served in a light broth, making them a comforting and nourishing meal. The name literally means “soup dumplings,” referring to the way these dumplings are enjoyed—floating in a flavorful broth.
These dumplings are perfect for colder days when you’re craving something cozy and light. Some variations of 湯餃/汤饺 even feature a seafood broth to add an extra layer of depth to the dish.
They are often filled with ingredients similar to boiled dumplings, such as pork, shrimp, or a combination of both.
Xiao Long Bao 小籠包/小笼包
Xiao Long Bao (小籠包/小笼包; xiǎo lóng bāo) are often referred to as “soup dumplings” in English, but it’s important to clarify that the literal term for soup dumpling is more suited to 湯餃/汤饺. Xiao Long Bao are a unique type of dumpling where the soup is encased inside the dumpling itself, rather than being served in a broth.
Though many Westerners might associate 小籠包/小笼包 with fine dining due to their delicate preparation, they are actually a common, affordable meal in China. Whether enjoyed in casual restaurants or street food markets, they are a common dish that people often eat as part of a simple yet satisfying meal.
One of the most famous places to enjoy Xiao Long Bao is Din Tai Fung, a world-renowned restaurant originally from Taiwan, which has gained international fame for its masterful dumpling craftsmanship.
Xiao Long Bao are typically filled with pork and a flavorful broth, served with a traditional dipping sauce made from black vinegar, soy sauce, and fresh ginger strips in a small bowl. This tangy, aromatic sauce pairs perfectly with the richness of the dumplings.
When eating Xiao Long Bao, it’s best to first nibble a small hole in the dough to sip the soup, and then enjoy the rest of the dumpling for the ultimate experience.
Wonton 餛飩/馄饨
Wontons (餛飩/馄饨; hún tún) are similar to dumplings but with a few key differences. One distinction is in the wrapper: most dumplings’ wrappers are round, while wontons’ wrappers are square, giving wontons a slightly different texture and shape.
Another key difference is how they are served. While boiled dumplings are usually served directly in a bowl after boiling, wontons are often served in a flavorful broth, typically seasoned with soy sauce and other condiments, enhancing their delicate flavors.
餛飩/馄饨 also goes by different names across China, depending on the region, including 扁食/扁食 (biǎn shí), 雲吞/云吞 (yún tūn), and 抄手 (chāo shǒu). The English term “wonton” is more closely related to the Cantonese pronunciation 雲吞/云吞.
A classic Sichuan dish, Chili Oil Wontons (紅油抄手/红油抄手; hóng yóu chāo shǒu), features wontons served in a spicy red oil sauce. These delicate wontons are bathed in a bold, tangy sauce made from Sichuan chili oil, garlic, and vinegar, giving them a spicy, numbing heat balanced by the smooth texture of the wonton wrapper. This dish is beloved for its fiery flavor and is a must-try for fans of Sichuan cuisine.
Shumai 燒賣/烧卖
Shumai (燒賣/烧卖; shāo mài) are a popular dim sum staple, instantly recognizable by their open-topped appearance.
Unlike most fully wrapped dumplings, shumai have a pleated edge, exposing a portion of their filling. These delicate dumplings are typically made with a mixture of ground pork and shrimp, though some variations also include mushrooms or other vegetables.
They are often topped with a small garnish, like a pea or fish roe, adding a pop of color. This simple yet elegant presentation makes shumai a standout dish in dim sum restaurants.
The classic shumai wrapper is round and more yellowish in color. Cantonese-style shumai wrappers are light yellow because they contain egg, giving them a distinct color and a slightly richer texture compared to other dumpling wrappers.
In Cantonese cuisine, shumai are a must-have at any dim sum gathering, often served in bamboo steamers. Their juicy, savory filling pairs beautifully with a touch of soy sauce or chili oil, making them one of the most beloved dishes on the dim sum menu.
Potsticker 鍋貼/锅贴
Potstickers (鍋貼/锅贴; guō tiē) are a popular variation of pan-fried dumplings, but they differ in both appearance and preparation method.
One key difference is in how the wrappers are sealed. Pan-fried dumplings (煎餃/煎饺) typically have a half-moon shape with pleated edges, creating a decorative finish. Potstickers (鍋貼/锅贴), on the other hand, are sealed by pinching the wrapper tightly and pressing the ends into a triangle shape. This gives potstickers a more streamlined appearance than pan-fried dumplings’ pleated edges.
The second major difference lies in the cooking technique. While both dumplings are pan-fried, the process for potstickers involves a special starch-water mixture. After lightly frying the base of the potstickers, a mixture of water and starch is poured in, covering about one-third of the dumplings.
This technique results in a crispier, golden finish that’s crunchier than that of pan-fried dumplings. Pan-fried dumplings, by contrast, are fried with oil and water without the starch, leading to a slightly softer texture.
These two subtle differences in appearance and preparation give pot stickers their distinct texture and look, making them a crispy, savory favorite among dumpling lovers.
Rice Dumpling 粽子
Although the name “rice dumpling” might suggest it belongs to the dumpling family, Zongzi (粽子; zòngzi) shouldn’t be considered a type of dumpling. The English name can be misleading, as 粽子 is made from glutinous rice, not dough, and is wrapped in bamboo leaves rather than a thin wrapper.
Zongzi is most famously enjoyed during the Dragon Boat Festival, a time when families come together to eat this delicious treat. The fillings vary by region and can be sweet or savory. Common savory fillings include marinated pork, salted egg yolk, and mushrooms, while sweet versions might feature red bean paste or dates.
The preparation of Zongzi involves steaming or boiling, and the result is a sticky, flavorful dish wrapped in leaves, making it a festive favorite that’s steeped in cultural tradition.
Conclusion
Chinese dumplings come in many forms, each with its own unique preparation, flavor, and cultural significance. Whether you’re enjoying a delicate 燒賣/烧卖 (shāo mài) at dim sum or savoring the burst of soup in a 小籠包/小笼包 (xiǎo lóng bāo), each bite offers a taste of China’s rich culinary heritage.
Next time you savor one of these delicious dumplings, take a moment to practice your Chinese language skills by using the proper terms. Ordering dumplings in Chinese not only enhances your dining experience but also brings you a step closer to mastering the language. Happy eating and happy learning!
Credit: Photos courtesy of Unsplash.
