| Fried, boiled, veggie or meaty… there really is a dumpling for everybody! 饺子 (jiǎo zi) can be eaten for breakfast, lunch or dinner and are a great meal to share. Dip them in Soy Sauce or Vinegar with Garlic to enhance the flavour further and you have a recipe for success. As with many other Chinese staples, there are many variations of dumplings, but the great thing is they cater for all tastes. Dumplings are also great fun to make at home as well. If you have any Chinese friends, spend a Sunday afternoon preparing and making your own over a few drinks. The dough of the dumpling can be based on either bread, flour or potatoes. The filling can vary from almost anything. Different meats, fish, cheese, vegetables or even sweets and fruits. Dumplings can be baked, boiled, fried, simmered or steamed, proving their versatility as a dish. Everyone has their own preference.  There are actually a huge number of variations of dumplings: Jiǎozi 饺子 – Crescent-shaped dumplings. Either boiled or steamed. Guōtiē 锅贴 – Fried jiaozi. Bāozi 包子 – Large steamed buns. Xiǎo lóng bāo 小笼包 – Smooth and translucent steamed buns which are smaller than the Baozi. Shāomài 烧卖 – Unsealed dumplings. The filling shows through the top. Dim Sum (Diǎn xīn 点心) – Cantonese style. |
| FOLLOW US： |  |
 |
 |
 |
 |