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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 found in other areas. Among many different types of bao, bean paste bao is probably the most popular sweet variety. Its filling is made of sweetened, smoothly mashed red beans. Bean paste bao may 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 distinct because of their shape and cooking method. Unlike the more common crescent shaped jiaozi, guotie have a long, almost tubular shape with open or flat ends. While guotie are cooking, they are first cooked…
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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 found elsewhere in Korea. They are sometimes called northern-style dumplings(이북식만두). Wang mandu wrappers(왕만두피 mandu pi) are larger than most dumpling wrappers so they can fit more filling. These wrappers can be prepared ahead of time.…
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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 as the main ingredient, boiled in a simple broth. Dumplings in mandu guk are often filled with cabbage kimchi or meat. The broth may use meat stock, soup soy sauce(국간장), and/or fish sauce. It can…
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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 known as momo(མོག་མོག་), which have a wheat dough wrapper and hearty filling. Traditionally, minced meat such as yak is used for the dumpling filling, and bones may be used for soup stock. This meatless or…
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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 can also be steamed. Cream and dill are traditional toppings. While common in Russian cuisine today, pelmeni probably came to Russian cuisine from the Ural mountains or further east in the reaches of Siberia where…
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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 summer and wrapped in a square shape. Tofu, bean sprouts, mushroom, meat, ground sesame seeds, and even oyster can be added. Sometimes a few pine nuts can be added to each dumpling. Pyeonsu is a…
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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 dough and filling, usually with ginger and scallion flavoring and sesame garnish. The buns are first pan-fried, then water is added to steam cook the buns until ready. It is popular in Shanghai and nearby…
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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 mutton filling but can have various fillings. Shaomai originated in Hohhot(呼和浩特) of present-day Inner Mongolia(內蒙古), then it spread throughout Shanxi(山西). Eventually it reached Beijing(北京) and spread across China. Today a variety of shaomai is popular…
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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 have become popular throughout China. Shui jian bao are commonly filled with a mixture of meat, vegetables, and/or egg with ginger, scallion, soy sauce, and a little sesame oil. The following recipe uses crushed tofu…
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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 Zhongyuan(中原) region of China, where it is a popular breakfast. It may also be called Henan shui jian bao(河南水煎包) or old-fashioned shui jian bao(老式水煎包). Shui jian bao is made of leavened dough with filling. Usually…
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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 Manchu cuisine or Dongbei cuisine of northeastern China. This version of sour cabbage dumplings(酸菜娄餃子) does not have meat, although the most common variety used minced pork. It is typical to use about equal parts pork…