10 Types of Chinese Dumplings to Try

Dumplings, in one form or another, are enjoyed across the world as part of various diverse culinary traditions. China in particular has a rich dumpling tradition with endless variation when it comes to fillings, wrappers, cooking methods and regional differences.

Discover some of the most common and popular Chinese dumpling types, from soup dumplings to sweet bites.

1. Jiaozi

When picturing a Chinese dumpling, it’s likely jiaozi that comes to mind. This is a generic umbrella term for a kind of crescent-shaped dumpling, typically filled with minced pork, spring onions, napa cabbage and ginger and served with a soy dipping sauce. While this is a common combination, the meat and vegetables used can vary depending on region and preference.

Encased in a thin wheat wrapper, jiaozi can be boiled, steamed or pan fried for slightly different experiences.

2. Shui Jiao

Shui jiao is a particularly popular type of jiaozi dumpling. It translates to ‘water dumpling’ referring to the fact that these dumplings are boiled in water. They are a go-to option for dumpling lovers around the world, and are especially popular in Northern China. While being enjoyed year-round, they are also a classic dish eaten during Lunar New Year.

3. Guo Tie

Also known as potsticker, guo tie are another classic type of jiaozi. They are distinct from shui jiao in that they are pan-fried, resulting in a slightly crispier texture on the base of the dumpling. They typically contain similar fillings to shui jiao and other types of jiaozi.

These dumplings are also popular in Northern China as well as being a renowned breakfast food in Shanghai.

4. Siu Mai

This is a steamed dumpling with a distinctive basket-shape and open top. Thin wrappers, gathered at the top, surround the filling – traditionally pork, shrimp, mushrooms, onion and ginger, although other variations are available too.

You can often easily identify these dumplings because they feature an orange topping of fish roe or carrot. Siu mai are commonly served as dim sum and are especially popular in Hong Kong.

5. Baozi

Baozi is another umbrella term for a particular category of dumpling. The dough here is quite different from the thin wrappers used with jiaozi – the soft, bread-like dough creates fluffy buns, usually larger than jiaozi or siu mai.

Bao are cooked in bamboo steamers to give them a light, fluffy texture. Various sweet and savoury fillings are popular, with char sui bao being a favourite of many worldwide. These are filled with char sui pork, a Cantonese-style BBQ pork with moreish sweet, smokey flavours.

6. Xiao Long Bao

Also known as soup dumplings, xiao long bao are purse-shaped dumplings made with a slightly thicker wheat wrapper and filled with chopped pork and a gelatinous stock that melts once it's cooked, providing an iconic soup-like filling.

They are a particular staple of the Jiangnan region, where they originated. You’ll often find them on dim sum menus. The broad term for soup-filled dumplings like this is tangbao, which encompasses various versions – some are even served with a straw so you can drink the broth first!

7. Sheng Jian Bao

Sheng jian bao are combination of a fluffy bao bun and a juicy xiao long bao. Like soup dumplings, these have a pork and gelatin filling, but here, it is paired with a soft, bread-like dough. Sheng jian bao are pan-fried and then steamed in the same pan, providing a riot of textures, with the soft steamed bun, crispy fried base and succulent, broth-filled inside blending for the ultimate experience.

These dumplings are a popular street food offering in the Shanghai area, and across China.

8. Har Gow

Har gao are steamed shrimp dumplings wrapped in a translucent wheat and tapioca skin. This wrapper is thin and succulent, and carefully folded around a filling of shrimp and bamboo shoots with 7-10 pleats. The number of pleats in the dumpling can correspond to the dim sum chef’s skill and the quality of the dumpling.

Because of their delicate, see-through wrappers, har gow are sometimes called crystal skin shrimp dumplings.

9. Wonton

Like jiaozi and baozi, wontons are another overarching category of dumplings that can come in all kinds of flavours and varieties. They are made from thin square wheat and egg wrappers that are folded around a scoop of filling, traditionally ground pork and shrimp.

Wontons are often boiled and served in a tasty umami broth, creating popular wonton soup dishes. However, they can also be fried for a crispier dumpling.

10. Tangyuan

Chinese dumplings are just reserved for savoury flavours – you can also get sweet, dessert dumplings too! Tangyuan are traditional dumpling balls made for glutinous rice flour. They typically have sweet fillings of sesame, peanut or red bean paste, and are served in a hot, sweet broth or syrup. These sweet dumplings are not too dissimilar in flavour and texture from Japanese mochi.

These dumplings are traditional treats enjoyed during celebrations like the Lantern Festival and Dongzhi, as they symbolise family togetherness and unity.

Want to try authentic Chinese dumplings at home? We stock a fantastic range of ready-made frozen dumplings and gyozas, perfect for incorporating into your favourite meals or enjoying as an easy snack!

Check out our current deal on Kungfu dumplings to save on your favourites.