Dumplings can be steamed, boiled, or even fried. But, authentic Chinese cuisine NEVER ever fries dumplings (Such an Americanization!!)
Luckily, for us on The Chinese Quest, we have own expert on the subject, the self-proclaimed, Dumpling King, Mini Mee!
For those of you that have never tried soup dumplings, we highly encourage you try them the next time that you see them on the menu. But beware, a good soup dumpling is HOT! They should really come with warning labels for those who don’t know what they’re getting in to. And what they will get in to is a treat sure to tame the savage beast on a cold day. Or any day. What a great way to start the meal.
Lest you think that we would ever leave you hanging, and risk your tongue and throats to the potential perils of red hot soup dumplings, we present to you this video on the proper technique to enjoy soup dumplings without burning your mouth and not to miss any tasty drop.
In our very humble opinions, the dumpling is the perfect dish either as an appetizer, or even a meal in and of itself.
Don’t underestimate the power of this little morsel, for the dumpling, which is such a cute sounding name, can pack such a powerful punch. And a hot one too, if one is eating a soup dumpling.
Dumplings are akin to wontons, and kreplachs. You see, whether you be Chinese, Jewish, both, or neither, there’s one thing that unites us as one. The alightly ravioli. Oops, pierogi. Oh gosh “D”arnit… DUMPLINGS!!! Dumplings are the one things that we can all agree on. And we all agree and we all go ga ga for our dumplings!
Dumplings around China
The Cantonese wonton has a yellow wrapping (made from flour and egg: think pasta sheet) typically filled with minced pork and shrimp.
Shanghainese Dumplings – This type of Chinese dumpling has a white, thicker wrapping (made from flour only) and the filling includes minced pork and Shanghainese bok choy.
Szechuan Dumplings – Known as “Chao Shou” (crossed hands), they also have a white, relatively thick wrapping. Chao Shou is boiled and served in very, very spicy sauce, as in almost all Szechuan cuisine.
A Dumpling by any other name…
- Shuijiao – literally means water dumpling; boiled dumplings
- Zhengjiao – steamed dumplings
- Guotie – Shallow fried dumplings
- Danjiao – dumplings that instead of dough, uses an egg skin
Where do you get your dumpling on?
Humbly submtted for your consumption,
—Mee Magnum (“Chop! Chop!”)