Types of Asian Dumplings

Jiaozi

Jiaozi are Chinese dumplings consisting of ground meat or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together

Wonton

Traditional Chinese wonton wrappers are made from wheat flour, eggs, and water, and can be used to wrap around any number of fillings to be cooked in soups or fried

Mandu

Dumpling are called mandu in Korea, made with thin wheat wrappers and a filling of ground pork, tofu, garlic, garlic chives, and onions, ginger, soy sauce, and sesame oil

Xiaolongbao

Xiaolongbao is a small Chinese steamed bun traditionally prepared in a xiaolong, a small bamboo steaming basket

Gyoza

Traditionally in Japan, Gyoza are filled with a mix of finely minced pork, mushrooms, and cabbage, a delicious mix of flavours and textures

Momos

Momos are a type of steamed-filled dumplings in Tibetan and Nepali cuisine that is also popular in Bhutan and India

Siomay

Siomay is an Indonesian steamed fish dumpling with vegetables served in peanut sauce. It is traditionally made from pork but is frequently substituted with tenggiri

Yomari

Yomari, also called yamari, is a delicacy of the Newar community in Nepal. It is a steamed dumpling that consists of an external covering of rice flour with sweet fillings

Banh Bot Loc

Small, clear-looking, chewy tapioca dumplings in Vietnamese cuisine filled with shrimp and pork belly, topped with fried shallots and served with sweet chili fish sauce

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