Let’s Look at Chinese Dumplings
Chinese dumplings, also known as “jiaozi” in Mandarin Chinese, are a traditional Chinese dish that consist of a small, thin wrapper made from wheat flour and water, filled with a variety of savory fillings such as meat, seafood, or vegetables. The dumplings can be boiled, steamed, or pan-fried, and are often served with a variety of dipping sauces.
History
The origins of Chinese dumplings can be traced back to the Han Dynasty (206 BC – 220 AD), where they were traditionally eaten during the Chinese New Year as a symbol of wealth and prosperity. They are a popular food in Northern China, particularly in the regions of Beijing and Shandong, but can also be found throughout China and in Chinese communities around the world.
Types
There are many different types of Chinese dumplings, each with its own unique filling and preparation method. Some popular types include:
- Potstickers (guotie), which are pan-fried dumplings with a crispy bottom and soft top
- Steamed dumplings (shuijiao), which are steamed and often served with a ginger and vinegar dipping sauce
- Soup dumplings (xiao long bao), which have a soupy filling and are steamed in small bamboo baskets
- Wontons, which are similar to dumplings but with a thinner wrapper and are often served in a clear broth.
Chinese dumplings can be made at home by purchasing pre-made wrappers or making your own wrappers, and filling them with a variety of ingredients. They are also a popular street food, and can be found in many Chinese restaurants and food courts.
In addition to being delicious, Chinese dumplings are also a relatively inexpensive and versatile dish, making them a popular food for families and large gatherings.
Dumpling Names Across the Globe
Chinese dumplings are known by different names in different countries and regions around the world. Some of the most common names include:
- Gyoza in Japan: Chinese dumplings were introduced in Japan after World War II and are now considered a popular Japanese dish.
- Mandu in Korea: Chinese dumplings have been adopted and adapted in Korea and have become a popular street food.
- Jiaozi, or “potstickers” in the United States and Canada: Chinese dumplings have become a popular dish in North America, particularly in Chinese-American cuisine.
- Pierogi in Poland: Chinese dumplings have been adopted and adapted by Polish cuisine and is considered as a traditional dish of Poland.
- Pelmeni in Russia: Chinese dumplings were brought to Russia by the Mongols and have since become a traditional Russian dish.
- Manti in Turkey: Chinese dumplings have been adopted and adapted by Turkish cuisine and are considered as a traditional dish.
Chinese dumplings are also known as “dumplings” or “potstickers” in many English-speaking countries, and are often referred to by their specific name, such as “steamed dumplings” or “soup dumplings”.
What Are the Most Popular Dumplings in China?
There are many different types of dumplings in China, each with its own unique filling and preparation method, and each region has its own specialty. However, some of the most popular types of dumplings in China include:
- Jiaozi (饺子): Jiaozi, also known as “potstickers” in the west, is a popular dumpling dish in Northern China, particularly in the regions of Beijing and Shandong. They are made with a wheat wrapper and filled with meat and/or vegetables, and can be boiled, steamed, or pan-fried.
- Xiaolongbao (小笼包): Xiaolongbao, also known as “soup dumplings” are a specialty of Shanghai and are made with a thin wrapper and filled with meat and a flavorful broth. They are steamed in small bamboo baskets.
- Guotie (锅贴): Guotie, also known as “potstickers” in the west, is a popular dumpling dish in Northern China, particularly in the regions of Beijing and Shandong. They are pan-fried dumplings with a crispy bottom and soft top.
- Baozi (包子): Baozi, also known as “steamed buns” are a popular type of dumpling in China, particularly in the regions of Northern China. They are made with a wheat flour wrapper and filled with meat and/or vegetables and steamed.
- Wonton (云吞): Wontons are a popular type of dumpling in China, particularly in the regions of Southern China. They are similar to dumplings but with a thinner wrapper and are often served in a clear broth.
It’s worth noting that China is a large country and dumplings are a staple food, you can find different types of dumplings in different regions, and each region has its own specialty.
What Sauces Go Well with Chinese Dumplings?
Chinese dumplings are often served with a variety of dipping sauces to add flavor and enhance the overall taste experience. Some popular sauces that go well with Chinese dumplings include:
- Soy sauce: A classic and simple dipping sauce made from soy sauce, rice vinegar, and sometimes sesame oil and chili oil.
- Black vinegar: A tangy and slightly sweet vinegar that is a popular dipping sauce for dumplings, particularly for potstickers.
- Chili oil: A spicy sauce made from chili peppers and oil, it adds heat and a complex flavor to dumplings.
- Sesame paste: A thick sauce made from ground sesame seeds, it has a nutty flavor and pairs well with savory dumplings.
- Garlic sauce: A sauce made from garlic, vinegar, soy sauce and sesame oil, it adds a strong garlic flavor and a nice balance of acidity.
- Soy-vinegar: A combination of soy sauce and vinegar, it is a simple and balanced dipping sauce, adding a nice tangy and savory flavor to the dumplings.
- Hoisin sauce: A sweet and savory sauce made from soybeans, sugar, and spices, it goes well with meat-filled dumplings, particularly when they’re pan-fried or grilled.
These are just a few examples of popular dipping sauces that go well with Chinese dumplings, but the options are endless, and you can experiment with different combinations of flavors to find your favorite. It’s also possible to make your own sauce at home, by mixing ingredients according to your taste preference.
Chinese Dumpling Recipe
This recipe is for pan-fried dumplings, but you can also boil or steam dumplings by following the same process but replacing the oil with water and steaming them for a couple of minutes more. You can also experiment with different fillings such as vegetables, seafood or tofu, and you can also use round or square wrappers depending on your preference.
Chinese Dumplings Recipe
Ingredients
- 1 pound pork coarsely ground
- 1 cup scallions finely chopped
- 3 tablespoons soy sauce
- 1 tablespoon Asian sesame oil
- 1 tablespoon ginger root peeled and grated
- ½ pound Chinese Napa cabbage finely chopped
- 1 package Chinese dumpling wrappers
Instructions
Prep the Ingredients
- Finely chop the scallions, peel and grate the ginger root and finely chop the cabbage.
- Have the other ingredients ready including your dumpling wrappers and you are ready to go.
How to Make Pork Dumplings at Home
- Combine the ground pork, scallions, soy sauce,sesame oil and ginger root in a large bowl and mix together well so all the ingredients will blend.
- Add the cabbage and mix again.Susanna Foo says don't try mixing all the ingredients together at one time or the filling will "not taste right".
- Now lay a bunch of the wrappers on a clean dry surface, plate, or cutting board with room to work. The cookbook says to add a"scant tablespoon" of pork mixture to the center of each wonton but depending on the size of the wrappers, that might be too much or too little. We used 3-inch diameter wrappers and a little less than a tablespoon worked just fine.
- Have a glass of water handy to dip your finger in so you can moisten the edges of the wrapper. This will help the wrapper stay closed. Also, have a baking sheet lined with wax paper standing by to store the dumplings.
- Fold the wrapper in half to form a half-moon shape and then pinch the center together. "Stand the dumpling upon its base and pleat one of the sides of the half-moon twice, halfway between the other edge and the center."
- Repeat the pleats on the other side and leave the dumpling standing up. Place it on the baking sheet standing up being careful not to let the dumplings touch or they will stick together.
- Repeat with the rest of the wrappers and pork filling.
- These dumplings can be cooked right away or frozen for up to 3 months. You can boil or pan-fry them. We cooked them both ways but the pan-fried ones definitely had more flavor.
6 Responses
This is a butcher looking to get fired and I hope you indulged him by complaining to management. Especially as you are a Chef.
Thanks blondee47. Hope you don’t mind I edited your comments since this is a family cooking blog and my kids read it. – RG
A VERY BIG difference between veal and pork at the grocery store should be the knowledge that some religions explicitly forbid pork! A butcher should definitely know that there is a difference!
Great point Rike, thanks. – RG
My suspicion for his flippant attitude is possibly how much (little) they pay him per hour. Sounds like they shouldn’t be letting him near sharp knives anyway.
In your chinese dumpling Ingredients you have the following
•4-5 eggs, scrambled in vegetable oil and then finely chopped ?
What is finely chopped scrambled Eggs?
Hi Andre, after you scramble the eggs, cut them up to small pieces. – RG
Hi, I lived in China for a year working closely with foodies. I was far too spoilt to be bothered to make Jiaozi (dumplings). Now, many years down the track, I hanker for them, but now living a very Westernised population of 220 in the wet tropics – and having come across your fantastic recipe – I hanker no longer. We love them and make a great variety of them for the cooler winter nights – (yes it gets down to 20oC). Cool enough for Pho & Jiaozi. Thanks for the great recipes guys.
Cheers, Peter
You are very welcome Peter.