Dumplings Around the World: Chinese Dumplings (Part 1)

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Dumplings Around the World: Chinese Dumplings (Part 1)

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When talking about dumplings, people think of China. This Asian country is considered the home and original birthplace of dumplings. In China, dumplings present in every corner of the roads and in any kind of meal of the citizens.

Chinese dumplings come in all shapes and sizes. They are categorized into different groups, noted by their certain type of stuffing, wrappers and cooking ways… and the list goes on. In this post, we will get to know the category of “Crescent-Shaped Dumplings.”

About “Crescent-Shaped Dumplings”

As the name suggests, these dumplings resemble the shape of the crescent moon. People make them by folding the thin and round dough wrappers covering a stuffing inside, then pleating or crimping the edges together. Aside from a variety of fillings, crescent-shaped dumplings can be cooked in various ways, ranging from boiling, steaming, pan-frying to deep-frying.

Below are some most commonly found “Crescent-Shaped Dumplings.”

Guo Tie

Guo Tie is what most Americans think of when it comes to potsticker. Gou tie can be stuffed with diverse types of filling (ranging from shrimp, mixed vegetables, to pork and chive), in fresh wrappers and served hot. The perfect pan-fried Guo Tie should have springy and chewy skin together with a golden brown, ultra-crisp fried bottom.

Shui Jiao

Shui Jiao refers to the tender boiled dumplings made with thin wheat-based wrappers. The common fillings of Shui Jiao are ground pork and vegetables. When served, Shui Jiao can go with broth or just simply drained and eaten with a dipping sauce.

Zheng Jiao

Zheng Jiao are the delicate steamed dumplings. They come with beautiful pleated translucent wrappers covering a filling. Common fillings can be pork and chives, shrimp, cabbage, or a combination of vegetables.

Har Gow

Har Gow are the most famous face of dim sum classics. They are plump and juicy, noted with chunks of shrimp that are barely visible through the translucent dough. Actually, Har Gow are among the most difficult dumplings to make. The perfect Har Gow should have translucent yet sturdy, and chewy yet not tough skin, together with a perfectly cooked, crisp shrimp filling.

Chiu-Chao Fun Gow

These dumplings own an interesting and unique textural experience.  Their filling is a crunchy and fresh-tasting mix wrapped in the thin and tapioca starch-enhanced wheat wrappers. Normally, the filling is made of shrimp, pork, and peanuts, and flavored with cilantro and crisp chunks of jicama.

Source:

Beyond Potstickers: Around the World in Dumplings https://www.seriouseats.com/2015/03/dumpling-types-around-the-world.html Accessed January 30, 2019

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