Guo Tie (A.K.A. potstickers)
Made with fresh wrappers and eaten straight out of the wok (or frying pan, of you prefer), they rank up there with burgers and mapo tofu as World's Awesome Foodstuff. The perfect fried dumpling should have a golden brown, ultra-crisp fried bottom, with a skin that's springy and chewy, but never tough or doughy. The fillings can vary by taste, but our favorite combination is pork and cabbage.
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Shui Jiao (boilied dumplings)
Boiled dumplings made with a wheat-based wrapper, pinched into a crescent. Pork and vegetable are common fillings.
Zheng Jiao (steamed dumplings)
More delicate than boiled dumplings, made with a very thin wrapper that can be made from any number of starches. The fillings range from pork and chives, to shrimp, cabbage, or any number of vegetables.
Translucent shrimp dumplings with a wheat starch skin that's cut with tapioca to give it extra stretchiness and translucency. Pork, scallions, and bamboo shoots are often used to flavor it. These are one of the most difficult dumplings to make properly: the skin should be translucent yet sturdy, slightly chewy but not tough, with perfectly cooked, crisp shrimp inside.
Chiu-Chao Fan Gow
Thin starch-enhanced wrappers filled with a crunchy, fresh-tasting mix of shrimp, pork, and peanuts, often flavored with cilantro and crisp chunks of jicama. These are awesome if you're looking for a unique textural experience in your dumplings.
Haam Sui Gok
Deep fried dumplings made from glutinous rice dough. They come out blistered and crispy with a chewy, lightly doughy layer underneath the crispness. Fillings range from pork and sausage to coconut or sweet bean paste.
Jiu Cai Bau
Wheat starch skin dumplings stuffed with chives that are subsequently pan-fried to give them a crisp crust.
Xiao Long Bao (soup dumplings, or little juicy buns)
If you've yet to experience XLB (as those cool kids in the know like to refer to them in tweets), they're made by gently folding a gelatin-rich pork or pork-and-crab-based filling into a thin round of stretchy wheat dough. The dough gets gathered up and pleated into a cute little swirled bun with a tiny nipple at the top. As the dumpling gets subsequently steamed, the gelatin-rich broth in the filling melts out, filling up the delicately steamed wrapper with savory liquid soup that must be carefully sucked out before the rest of the dumpling can be consumed.
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Sheng Jian Bao
A fried bun-like dumpling made with a very thick skin, cooked in large cast iron pans so that the bottoms crisp up and fry while the tops delicately steam. Like xiaolongbao, they have juicy, pork-filled centers.
Open-topped steamed pork and/or shrimp dumplings made with a wheat flour wrapper, they often come topped with fish roe or grated carrot, or occasionally a single pea.
Crispy, wispy, slightly sweet fried purple taro surrounding a center of savory pork filling, wu gok are a study in contrasts.
Large dumplings made with square wrappers around a pork and cabbage filling. You most often see them boiled and served in broth along with cabbage, though you might also find them served on their own or even deep-fried.
Sweet glutinous rice dumplings that are often filled with rock candy, sesame paste, peanuts, or bean paste. They can be served on their own or in a sweet bean, sesame, or ginger soup.
The Japanese version of guo tie, featuring a much thinner skin and a pork-based filling often flavored with garlic. They're serve pan-fried at ramen shops and Chinese restaurants. The best shops will pan fry them in specially-made cast iron pans, first steaming them with water. The washed off starches from the dumplings form a lacy crust on the bottom of the ban that can be carefully lifted, fusing the dumplings into one solid piece that remains crisp as you eat it.
A wide variety of dumplings fall under this umbrella. Mulmandu are boiled stuffed dumplings, while jjinmandu are steamed dumplings. Gunmandu are pan fried. They can be filled with anything from pork or beef to kimchi or fish.
Dumplings that are thicker, breadier, and heartier than their Chinese counterpart. Spicy fillings that can have curry-like flavors and hearty meats and vegetables like potato, beef, and yak. They're steamed or fried and served with chili sauce. Sometimes a tomato-based sauce hots sauce or chicken broth will come along with it.
Made with fresh steamed rice noodles and sprinkled with sweet fried shallots, these dumplings closely resemble Vietnamese-style Bánh Cuốn.
Savory dumplings that are deep fried or pan fried with a filling of vegetables, potato, or lamb, often heavily spiced and served with chutneys.
Crescent shaped dumplings stuffed with a sweet mixture of fruits and coconut, deep fried until crisp.
Kozhakkattai and Modak (India)
Sweet dumplings made from coconut and jaggery sugar stuffed into a rice-flour dough.
Boiled-then-fried (or baked) wheat flour dumplings stuffed with potato, sauerkraut, meat, or fruit. They're made into crescent shapes and pan-fried flat.
The Ukrainian version of pierogi are commonly stuffed with sauerkraut, cheese, potatoes, and meat, or can be served sweet with fruits and cheese. They're cooked by boiling or steaming and served with oil or butter.
Wheat-based dumpling with a havily spiced filling (black pepper and other Eastern European spices), usually stuffed with strongly seasoned meat—Beef, pork, or mutton or common choices. It originates from Siberian cuisine, via China.
Jewish dumplings resembling Italian tortellini, they come filled with meat or potatoes and are served in broth. Like some Italian pastas, the dough is enriched with egg.
A large dumpling resembling a xiaolongbao filled with spiced meat that releases juices as it cooks. It's commonly served with freshly ground black pepper.
Most often stuffed with spiced lamb, Armeniian manti can come served in a spiced, tomatoey sauce along with yogurt and middle eastern spices like pepper and sumac.
Dumpling the dog (Harlem)
*no longer available.
Empanadas (South America)
While the wheat-flour version of empanadas is similar to a pie crust and therefore doesn't qualify by our definition of a stuffed dumpling, the corn-based varieties common to Colombia, Ecuador, and Costa Rica are made with an unleavened dough and therefore do. The filling can range from potato to ground meat to a variety of other seeds, meats, and vegetables.
Dumplings stuffed with meat or cheese with a wrapper made from cooked yucca dough. They are deep fried until crisp.