Each type of dumpling and bun in Chinese cuisine reflects the rich culinary traditions and diverse flavors of the region it comes from, offering a delightful journey for the taste buds. Whether you prefer the comforting warmth of a steamed bun or the satisfying crunch of a pan-fried dumpling, there's a Chinese delicacy to suit every palate.
Dumplings (餃子, Jiǎozi)
Jiaozi (餃子)
Jiaozi are a quintessential part of Chinese cuisine, featuring a thin dough wrapper filled with a mix of meat, typically pork, chicken, or beef, and vegetables like cabbage and scallions. These dumplings can be cooked in various ways: boiled (shuǐjiǎo) for a soft and tender texture, steamed (zhēngjiǎo) for a delicate and slightly chewy bite, or pan-fried (guōtiē) for a crispy bottom and juicy filling. They are often enjoyed with a dipping sauce made of soy sauce, vinegar, and chili oil.
Xiao Long Bao (小籠包)
Xiao Long Bao, or soup dumplings, are small steamed buns with a thin, delicate skin encasing a savory pork filling and a burst of hot soup. Originating from Shanghai, these dumplings are carefully crafted to ensure the soup remains inside until the first bite. They are typically steamed in bamboo baskets and served with a dipping sauce of ginger and black vinegar.
Wontons (餛飩, Húntún)
Wontons are versatile dumplings with thin dough wrappers that can be filled with a small amount of meat, usually pork or shrimp, and sometimes vegetables. They can be boiled and served in a flavorful broth, making for a comforting soup, or deep-fried until golden and crispy, perfect for dipping in sweet and sour sauce.
Har Gow (蝦餃, Xiājiǎo)
Har Gow are delicate shrimp dumplings with a translucent wrapper that reveals the pink shrimp inside. These dumplings are a staple of Cantonese dim sum and are prized for their slightly chewy, crystal-like skin and succulent filling. They are always steamed, allowing the natural sweetness of the shrimp to shine.
Shumai (燒賣, Shāomài)
Shumai are open-topped dumplings filled with a mixture of pork and shrimp, and sometimes enhanced with mushrooms or water chestnuts for added texture. These dumplings are also a dim sum favorite and are usually steamed, their tops often garnished with a touch of roe or a slice of carrot.
Guo Tie (鍋貼)
Description: Guo Tie, also known as potstickers, are pan-fried dumplings with a crispy bottom and a juicy filling, typically made of pork and vegetables. These dumplings are similar to Jiaozi but are cooked to achieve a delightful contrast in textures.
First seared in a hot pan with a small amount of oil, then steamed by adding water and covering the pan. The cooking finishes with the water evaporating, leaving the bottoms crispy while the tops remain tender.
Guo Tie are a popular snack or appetizer, often enjoyed with a dipping sauce of soy sauce, vinegar, and chili oil.
Tangyuan (湯圓)
Tangyuan are glutinous rice balls filled with sweet fillings like black sesame or red bean paste. These chewy, sweet treats are typically boiled and served in a syrupy broth, often enjoyed during festivals and special occasions.
Buns (包子, Bāozi)
Baozi (包子)
Baozi are soft, fluffy buns filled with a variety of ingredients, ranging from savory options like pork, beef, and vegetables to sweet fillings such as red bean paste or custard. These buns are usually steamed, resulting in a light and airy texture, but they can also be baked for a slightly firmer exterior.
Baked Baozi (烤包子)
Less common, Baked Baozi are a delightful variation of the traditional steamed buns, featuring a slightly crispy exterior with a soft and fluffy interior. These buns are typically filled with savory or sweet ingredients and are baked until golden brown. The baking process adds a unique texture and flavor that sets them apart from their steamed counterparts.
Baked Baozi can be enjoyed warm, straight from the oven. They make for a perfect snack, breakfast item, or addition to a meal. The savory varieties are often paired with a light dipping sauce, while the sweet versions can be enjoyed on their own.
Char Siu Bao (叉燒包, Chāshāo Bāo)
Char Siu Bao are a Cantonese delicacy filled with sweet and savory barbecued pork (char siu). They come in two main forms: steamed, which are soft and pillowy, and baked, which have a glossy, slightly crispy exterior. Both versions are beloved for their rich, flavorful filling.
Tang Bao (湯包)
Tang Bao are large, soup-filled buns similar to Xiao Long Bao but significantly bigger. These buns are steamed and often served individually due to their size. The key to enjoying Tang Bao is to carefully sip the hot soup before biting into the bun to avoid spilling the flavorful broth.
Sheng Jian Bao (生煎包)
Sheng Jian Bao, or Shengjian Mantou, is a beloved snack in Shanghai, Suzhou, and the Jiangnan region. Known for its crispy bottom and soft, fluffy top, this pan-fried bun is filled with juicy pork or other meats. It is a staple of Shanghai breakfast cuisine and is often paired with soups like chicken and duck blood soup or curry beef soup.
Sheng Jian Bao typically features a filling made from pork, though chicken, shrimp, or crab meat can also be used. The bun's distinctive white color, thin and soft skin, crispy bottom, and fragrant flavor from sesame and scallions make it a delightful treat.
Shui Jian Bao (水煎包)
Water-Fried Buns, or Shui Jian Bao, are a common dim sum dish in Henan, Shandong, Guangdong, Hong Kong, Macau, and Taiwan. Similar to Sheng Jian Bao, these buns have a thin coating made from flour and water, with fillings like pork, scallops, shrimp, or cabbage. They are pan-fried and often sprinkled with black sesame seeds after cooking.
In Taiwan commonly features cabbage and is often served with chili sauce for added flavor. Often pan-fried on both sides.
Mantou (饅頭)
Mantou are plain steamed buns that can be enjoyed as a side dish or snack. They are often served without any filling but can be stuffed with sweet or savory ingredients. Mantou are prized for their simplicity and versatility, making them a staple in many Chinese households.
Xian Bing (餡餅)
Xian Bing are pan-fried buns with various fillings such as pork, beef, or vegetables. These savory pastries are known for their crispy exterior and flavorful interior, making them a popular street food in northern China.
Gua Bao (刈包)
Gua Bao, also known as Taiwanese Pork Belly Buns or Taiwanese Hamburger, is a popular street food originating from Taiwan. It consists of a steamed bun folded over a slice of braised pork belly, typically garnished with pickled mustard greens, cilantro, and crushed peanuts.
.jpg)
.jpg)
