I have less than one week until I depart for Germany, and in exactly one week I will arrive in Germany! To keep my mind off my anxiousness, I decided to write about Chinese dumplings. Why? I absolutely love dumplings, and I especially love Chinese dumplings.
So today I will be writing about the five types of Chinese dumplings (and buns) I mostly came across (and ate) while I was in China: baozi, tangbao, xiaolongbao, jiaozi, hundun (aka wonton).
包子 Baozi is a steam filled bun. Baozi is filled with either meat or vegetable fillings. Two types of baozi are 大包 dabao (big dumplings) and 小包 xiaobao (small dumplings).
汤包 Tangbao (“soup dumping”) is a large baozi filled with soup and meat (usually). There are two forms of tangbao. The first (traditional) looks like a regular baozi, and is directly bitten into and drunken. The second (modern) is that the soup liquid is drunken by a straw and the skin is eaten afterwards. Tangbao is my favorite Chinese dish. 我要吃汤包!
小笼包 Xiaolongbao (small basket buns) is a small baozi that is steamed in a small bamboo basket.
校子 Jiaozi is a dumpling that is filled with meat and vegetable filling. It is wrapped with a thin piece of dough, and is compressed and compressed with the fingers. There are three types of jiaozi: steamed, boiled, pan fried.
馄炖 Hundun (wonton-Cantonese) is a type of dumpling usually filled with meat. It is usually mixed with spices, salt, and garlic or green onion. Wontons are boiled or deep-fried. In China, each region has its own variation (Beijing, Sichuan, Ningbo, Shanghai, Cantonese..).