A Guide to Dumplings
Sometimes, it’s better to go beyond your familiar dishes and try different flavors from around the world, such as dumplings. Believe it or not, this delicious, easy-to-make comfort food wrapped around a tasty filling has many different types.
5-Minute Crafts prepared this mouth-watering guide for you to navigate the 12 most common dumplings you may want to munch on in the near future.
Jiaozi is eaten as an appetizer, a side dish, or the main course. It comes in wide varieties and are named differently depending on how they’re prepared. When boiled, they’re referred to as shui jiao; when steamed, zheng jiao; or pan-fried, jian jiao, guo tie, or potstickers. It’s made with an opaque, thinly rolled piece of dough shaped in a crescent moon.
Dödölle is a traditional golden brown small potato dumpling that originated in Hungary. It’s made with floury potatoes, lard, onions, and salt.
- Toppings: bacon bits or sour cream
- It’s served as a side dish with roasts or as a main dish with sour cream and a sheep’s milk cheese dip.
3. Xiao long bao (soup dumplings)
Xiao long bao consists of round dumplings twisted and pinched at the top. It means “small basket buns” thanks to the bamboo baskets they’re steamed in. They’re also known as soup dumplings due to the hot soup or broth hidden inside. So be cautious when eating this steamed delicacy.
4. Wontons (hun dun)
5. Har gow (ha gao)
Shumai is a unique, cylindrical, open-faced dumpling wrapped in wonton-like wrappers.
- Filling: ground meat, vegetables, and even cheese, depending on the region
- It’s served with a chutney or a spiced tomato sauce.
Siomay is an Indonesian cone-shaped steamed dumpling derived from the Chinese shumai. They can be eaten as a snack and a light meal.
- Filling: pork, mackerel fish, etc.
- It’s served in bite-sized portions, topped with peanut sauce, sweet soy sauce, chili sauce, and a dash of lime juice. They’re sometimes paired with steamed cabbage, potatoes, bitter gourd, boiled egg, and tofu.
12. Klösse (Klöße, Knödel)
Klöße, Klösse, or knödel, is steamed or boiled dumplings popular across Austrian, German, and Czech cuisines. It’s made with potatoes, eggs, and flour with an alternate version replacing the potato with semolina.
- Filling: either with or without filling in savory and sweet forms
- It’s often served as a side dish rather than a meal on its own, or as a dessert where the dough is wrapped around a whole fruit — like a plum boiled and sprinkled with sugar that is later paired with cheese curd or even meatballs in soup.