The United Dumplings Guide to Dumpling Types in San Francisco (2024)

FAQs

Are there different kinds of dumplings? ›

The crescent-shaped dumplings are called gao. And the more purse-shaped and round ones are called the bao. There are millions of variations of these two depending on the kind of wrapper used, the filling added, and the way the dumplings are cooked (fried, boiled, and steamed).

Xiao long bao are a type of Chinese dumpling hailing from Shanghai. Xiao long bao differ from traditional pork dumplings in one key way: the inside of the dumpling also contains a small amount of rich, delicious soup broth. For this reason, xiao long bao are also commonly referred to as soup dumplings.

Traditionally, dumplings are made on the eve of Chinese new year, and a small coin is hidden inside one. Whoever finds the coin is said to have good fortune for the new year! This is particularly the case for 'water dumplings' (水饺) – those boiled in water rather than pan fried.

Jiaozi (simplified Chinese: 饺子; traditional Chinese: 餃子; pinyin: jiǎo zi; [tɕjàʊ. tsɹ̩]) are a type of Chinese dumpling. Jiaozi typically consist of a ground meat or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together.

Jiaozi. Jiaozi (pronounced "jow-zee") are perhaps the most common type of Chinese dumpling. Crescent-shaped and formed with an opaque wrapper made from wheat dough, jiaozi are usually filled with ground pork, cabbage, and scallions, and served with a dipping sauce made of soy sauce, vinegar, and sesame oil.

Originating in the Pennsylvania region the pierogies have been a staple in the city of Pittsburgh and all over western Pennsylvania. Pierogies are soft semicircular dumplings that are usually filled with potatoes or cheese. However, just like other dumplings, fillings are interchangeable depending on culture.

If you have visited a Japanese restaurant or eaten Japanese style street food, you may have noticed a popular dish called 'Gyoza' on the menu. These delicious treats are Japanese dumplings, made with a variety of different fillings.

Sometimes, a jiaozi (the generalized term for Chinese dumplings) can first be made as a shui jiao before pan-frying it to turn it into guo tie. Just like the guo tie, this dumpling is often enjoyed with a salty, acidic dipping sauce of soy sauce and vinegar.

Mandu (Korean: 만두; Hanja: 饅頭), or mandoo, are dumplings in Korean cuisine. Mandu can be steamed, boiled, pan-fried, or deep-fried.

For starters, potstickers are Chinese while gyoza are Japanese. And beyond that distinction, gyoza tend to be smaller than potstickers, with thinner and slightly more delicate wrappers. They also may be fully steamed, boiled, or fried, rather than cooked using a combination of pan-frying and steaming.

What do Chinese people eat with dumplings? ›

The best side dishes to serve with Asian dumplings (East Asia) are ramen, tomato and egg stir fry, fried greens, chilli miso steamed aubergine, pork belly fried rice, cucumber salad (Oi Muchim), tahini miso noodles, and claypot tofu.

Most experts believe that dumplings were invented by Zhang Zhongjing, a Chinese medicine practitioner who lived in the Eastern Han Dynasty, the second imperial dynasty of China that lasted from 206 BC to 220 AD. As legend tells it, it was a difficult winter and many were experiencing ill effects from the cold.

Jiaozi …. these are wheat flour and water wrappers filled with all sorts of meats and vegetables. They can be boiled, steamed deep-fried, or pan-fried. If they are boiled, they are sometimes called 'Shui Jiao'.

They are usually called “potstickers,” or Gyoza, in Japanese. The technique usually involves pan-frying the dumplings, usually frozen first, and then adding a small amount of water, and covering the pan. This creates a good crust on the bottom as the water cooks away, but they do stick sometimes…

Kidney beans come in both light and dark varieties, and they get their name because of the shape of the bean. They are the most popular bean for chili and, in some circles, are often called 'chili beans. ' They add a hearty, rich texture to your chili.

Unlike dumplings, potstickers are made with a thin wrapper, sometimes referred to as a dumpling skin. This is because they are steam fried to get a crispy golden bottom layer and to ensure that the filling is juicy and delicious.

Mandu tastes similar to Jiaozi (chinese dumplings), but I think that the main difference between these two types of dumplings is that korean dumplings usually use tofu but chinese dumplings do not. Dumplings are one of my most favourite foods.

Dumplings are most commonly formed from flour or meal bound with egg and then simmered in water or gravy stock until they take on a light cakey texture. Many recipes call for herbs, onions, grated cheese, or chopped meat to be rolled into the dough before cooking.