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• Chinese dumplings or jiaozi, called gyoza in Japan and mandu in Korea, are made by wrapping a meat or vegetable filling in a flat dough which is crimped together around the edges. The dumplings are then either pan fried, boiled, or steamed. The version served at dim sum uses a thinner wrapper that is almost see-through.

• Fast Facts

  1. Usually dipped in soy-vinegar dipping sauce
  2. Eaten during Chinese New Year
  3. Cantonese dumplings used for dim sum
  4. Also called: Gyoza, potstickers, jiaozi, mandu

• Traditions

  While eaten year-round as well, Chinese dumplings are traditionally eaten at Chinese New Year due to their shape, which symbolizes wealth. Sometimes families will hide a coin in a dumpling when making them for the holidays; the person who finds it will have good luck for the year.

• Common Fillings

  1. Pork
  2. Beef
  3. Chicken
  4. Shrimp
  5. Cabbage
  6. Leeks

• Dumplings In Other Cultures

  The basic structure of the Chinese dumpling, that of a filling wrapped in dough, is common across cultures. Italian cuisine's ravioli, Poland's pierogi, India's samosas and Argentina's empenada are all fundamentally similar to the Chinese dumpling.

• Related Mahalo Pages

  Chinese Food | Dim Sum | Pork | Chicken | Shrimp | Scallions | Chives | How to Make Egg Drop Soup | How to Make Egg Rolls | How to Make Authentic Chinese Food

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