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Bean Paste Bao
Bean paste bao(豆沙包) is a variation of filled bun or bao(包) popular in and around Beijing. It can also be […]
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Guotie
Guotie(鍋貼), literally translated as potsticker, is a type of dumpling from northern China. Considered a type of jiaozi(餃子), guotie are […]
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Kimchi Wang Mandu
Kimchi wang mandu(김치왕만두) are large, ‘king-size’ dumplings with kimchi filling. Wang mandu are popular in Pyongan cuisine and may be […]
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Mandu Guk
Mandu guk(만두국) is a Korean dumpling soup. Popular in Pyongan cuisine, mandu guk often uses wang mandu(왕만두) or similar dumplings […]
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Mothug
Mothug(མོག་ཐུག), also spelled mothuk or mogthug or mog thug, is a Tibetan dumpling soup. The main ingredient is Tibetan dumplings […]
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Mushroom Pelmeni
Pelmeni(пельмени) are small, traditional Russian dumplings with filling, usually meat or sometimes fish or mushroom. Pelmeni are usually boiled but […]
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Pyeonsu
Pyeonsu(편수) is a traditional wheat flour dumpling made in central Korea. It is typically made with vegetables like aehobak in […]
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San Tsie Moe Deu
San tsie moe deu(生煎饅頭) is a a type of small pan-cooked bun from eastern China. It is made with leavened […]
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Shaomai
Shaomai(燒賣), sometimes called shumai, is a type of dumpling from northern China characterized by its decorative wrapper. Shaomai traditionally has […]
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Shui Jian Bao
Shui jian bao(水煎包) are pan-fried buns with seasoned filling. These buns are from the Shandong(山東) area of northern China and […]
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Shui Jian Bao
Shui jian bao(水煎包) is a type of pan-cooked bun from China. This old-fashioned variation is from the central plains or […]
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Sour Cabbage Dumplings
Sour cabbage dumplings(酸菜餃子) are wheat flour dumplings with sour, fermented cabbage or sauerkraut filling. These dumplings are a specialty of […]