Dining out on Chinese dumplings

It is generally accepted that dumplings originated in China and made their way along the trade routes of the Silk Road to other cultures, and were then adapted to suit local tastes.  What is less certain is if the differing versions of dumplings in further reaches of Asia and Europe, such as Italian ravioli, were also influenced by this Chinese export.  But there is no doubt that China is the capital of the dumpling, with countless varieties.  In researching this blog, I found claims that there are more than 300 different types of dumpling in Xi’an alone.

Types of Chinese Dumpling

According to The Spruce Eats, dumplings can be categorized into two broad types: crescent shaped dumplings, known as gao, and purse shaped dumplings, or bao.  Then there are numerous variations based on type of wrapper (rice or wheat), type of filling, and whether the product is boiled, steamed or fried.  Anyone who has studied probabilities and statistics will understand the sheer number of permutations these differences can translate into.

The origin of the dumpling, or jiaozi in Mandarin, has been traced back to Northern China.  There they are made with wheat flour, stuffed with meat or vegetables and then boiled, steamed, deep fried or pan fried.  This latter technique would be very similar to the American version of a 'pot sticker'.  The Japanese version is called gyoza, which is derived from the original Chinese jiaozi.

Din Tai Fung for dumplings

In Hong Kong, the standout dumpling establishment for me is Din Tai Fung, which is a Taiwanese chain specializing in xiao long bao, or soup dumpling.  This is more of a steamed, thin noodle purse with a broth and protein filling that is served in a bamboo steaming basket.  The Din Tai Fung chain has also become immensely popular in America and there are now more than 15 locations in the USA (almost entirely on the Pacific coast) with regular waiting times of up to two hours, even for take away.  Thankfully, the location I visited in the Tsim Sha Tsui neighborhood of Hong Kong was not so difficult to get into.

Yuen Kee Dumpling

Another popular restaurant for dumplings in Hong Kong is Yuen Kee Dumpling, a Guangzhou based chain that is part of the Yuan Ji Food Group.  The outlet has an eye-catching neon sign and large picture windows featuring staff assembling the dumplings by hand.  Here there are a variety of fillings and sauce options for eat-in or take out and fresh dumplings can even be ordered and boxed to take home.  The chain recently opened its first restaurant in Singapore and more international locations are expected.  Given the success of Din Tai Fung in the USA, I would not be surprised to see this chain expand into America.  After all, China-based Luckin’ Coffee has opened six locations in NYC with more on the way.

Dumplings in Xi'an

During a recent visit to Xi’an, we were compelled to try a few of the many varieties for which the ancient capital of China is known.  While the dumpling originated in Northern China in the second or third century, it is said that Xi’an has been perfecting it ever since. 

In the famous Muslim Quarter, street vendors selling dumplings are ubiquitous and we sampled quite a few varieties.  But of all the dumplings we tried in Xi’an, the Three Sisters Restaurant, within the old city walls near the Drum Tower, served our favorites.

Innovative dumplings in Hong Kong

The Man Mo Restaurant on Hollywood Road in the Sheung Wan neighborhood offers one of the more unusual dumpling selections I have come across in Hong Kong.  This restaurant specializes in a European fusion approach to traditional Cantonese Dim Sum; which is a collection of small plates comprising dumplings, buns and rolls usually enjoyed between late morning and mid-afternoon – the Chinese equivalent to a tea set.  Highlights of the innovative approach to dumplings at Man Mo included a foie gras xiao long bao (soup dumpling), and fillings comprising truffle, brie, ratatouille, and French Peking duck.  All to be paired with a robust list of old and new world wines by the glass.

I don’t think I will ever go back to pot stickers again.

Sik Fan Lah!