Asian Siblings

China has been perfecting the art of dumpling making since the Sung dynasty. Chinese dumplings come in numerous varieties and may be round or crescent-shaped, boiled or pan-fried. The filling may be sweet or savory; vegetarian or filled with meat and vegetables.The following list is not comprehensive and includes only the most common ones

Jiaozi are boiled dumplings with meat and vegetable fillings, and are very popular during the Spring Festival and other festivals. It tops the list of delicacies of people in north China, where people eat jiaozi at midnight on New Year's Eve and for breakfast on New Year's Day. These should not be confused with wontons which have a thinnner skin.

Har Gao are steamed shrimp dumplings that have a smooth and shiny skin that is nearly translucent.

Gow Gee are dumplings filled with pork and either steamed or deep-fried. They are normally shaped like crescent moons with pinched edges, but may be triangle-shaped if square wonton wrappers are used.

Potstickers are pork dumplings are pan-fried on the bottom and then steamed. It’s traditional to flip them over before serving so that the pan-fried side is on top. Like Gow Gees, they are normally crescent-shaped with pleated edges.

Xiao Long Bao are meat or seafood-filled dumplings famous for being very juicy and flavorful. Shanghai Steamed buns are recognizable for their unique design, as the filled wrapper is gather up into several folds prior to steaming.

Siu Mai are mild tasting steamed dumplings recognizable by their cup or basket shape, with the filling sticking out at the top. Traditionally they are filled with pork, although shrimp or prawns are also used.

For more information look at:
Chinese Dumplings
Dim Sum Tales