Aussies swoon over these scrumptiously savoury bags of goodness. Dumplings are as delectably delicious as they are addictive (and we don’t use that word lightly). One of these perfect parcels is never enough, but then again, neither is five, or six, or seven…
The question is, what kind of dumpling foodie are you — steamed, boiled, or fried?
Boiled dumplings have more diverse flavour combinations, including both savoury and sweet.
Shui Jiao – These dumplings are also called Jiaozi in some areas. Yet this boiled version has a thicker wrapper and is not pleated. Shui Jiao is often served in soup.
Wonton – The classic wonton has white skin and is boiled. In Sichuan, wontons are typically served with chilli but in Shanghai wontons are popular with soup.
Egg Wonton – The most popular wontons are filled with minced pork and prawn. Wontons are commonly served in egg noodle soup.
Steamed dumplings are tender, silky, dough casings hiding a burst of flavour.
Shao Mai of Siu Mai – This is the classic dumpling found in Australia. Its filling is usually pork and is recognisable by its puffy texture.
Xiao Long Bao or soup dumplings – These dumplings are filled flour wrappers gathered into several folds. The fillings vary but include meat, vegetables and seafood. Take caution when biting, as the dumplings contain a ‘soup’ or broth that is very hot.
Har Gow – These dumplings are translucent with a slightly chewy texture. They are filled with prawn and are meant to be eaten in one bite.
Jiaozi – Known as ‘potstickers’, Jiaozi are traditionally filled with pork and cabbage or leek. They’re eaten during Chinese New Year.
Jiu Cai Bau – These rounded dumplings are filled with chives and are fried to give them a crispy, blistered crust.
Sheng Jian Bao – These dumplings are steamed and then fried, and are a popular breakfast dish. This cooking style creates a crisp bottom and a chewy top.