The world of Chinese dumplings


The world of Chinese dumplings

Dumplings are known one of China’s most famous foods. (Photo: China Pictorial)

A national favorite, dumplings are a staple of the daily Chinese diet. Due to regional differences, however, not all dumplings taste alike; every province customizes its dumplings, creating its own distinct local flavor.

Generally speaking, dumplings in the north tend to be blander, accented by strong-flavored dipping sauces, whereas dumplings in the south tend to be lightly sweet, eaten with mild dipping sauces.

Types of dumplings

In China, there are three main styles of dumplings. The first style, boiled dumplings, known as “water dumplings” (水饺) in Chinese, are famous in northeast China; Liaoning Province’s boiled fish dumplings are a particularly well-known example. The second style, steamed dumplings, are more popular in the Yangtze River Valley and in southern China; the famous “xiaolongbao” (小笼包) of Shanghai falls into this category. Pan fried dumplings, the third style, are a little more familiar in the West, where they are commonly referred to as “pot-stickers” (锅贴).

Regardless of how they are cooked, dumplings are basically crafted the same way. The dough is made using only water and flour: boiling water is poured onto the flour, and after five minutes a small amount of cold water is added to the mixture, helping everything stick together.

Northern dumplings

In North China, dumplings usually contain a mixture of minced meat and chopped vegetables. The most common dumpling filling is minced pork with leeks, but a wide variety of other meats and vegetables are also enjoyed. Other popular meats northern dumplings are made with include mutton, chicken, and beef, in addition to shrimp and assorted fish. Other vegetables chopped and added to dumplings include cabbage, garlic chives, and scallions. Restaurants in North China usually make pork, lamb, and beef dumplings mixed with cabbage and green onions.

Southern dumplings

In South China, dumplings are typically steamed, and are known for their particularly juicy texture. Shanghai Xiaolongbao are the most famous dumplings of South China; shrimp is mixed together with minced pork and green onions, and is slowly steamed, causing the juice of the meat to collect inside the wrapping of the dumpling. In the south, dumplings are also commonly made with seafood, freshwater fish, and lotus.

Dipping sauces

In China, there are three main styles of dumplings

Dumplings aren’t a meal without dipping sauce. While dumplings can be dipped in a wide variety of sauces, sauces vary from province to province.

Northern sauces tend to be bold in flavor. Most sauces are soy and vinegar based, and are mixed with hot chili peppers or chili paste. Peanut oil, sesame oil, and chili oil are also popular base ingredients for sauces, while garlic is another frequent secondary ingredient.

Since southern dumplings tend to be lighter and sweeter in flavor, southern dipping sauces are usually fairly mild. Light soy sauce, sometimes infused with vinegar, is a common dipping sauce, as is sweet and sour sauce.

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