These Cantonese dumplings are not made with a flour wrapper but instead with various starches, such as extracted wheat starch, rice starch, or tapioca starch. Unlike the artsy translation of wonton, the English translation of “har gow” is quite literal: it means “shrimp dumpling.” Either preparation results in a clear, refreshing soup with delicate wontons floating about.įor an alternative take, wontons can also be fried and served with a sweet dipping sauce. The main allure of wontons are the broth they are boiled in, which is commonly chicken broth.įor a more in-depth flavor, the broth can also be made with pork bone and shrimp shells. Like most dumplings, the inner filling is a mixture of ground meat (traditionally pork) and vegetables that is seasoned lightly to add a hint of flavor. With much thinner flour wrappers than shui jiao, wontons are delicate and tender, matching their loose English translation of “swallowing a cloud”. Just like shui jiao, wontons are boiled types of Chinese dumplings that also originate from the northern regions of China. Just like the guo tie, this dumpling is often enjoyed with a salty, acidic dipping sauce of soy sauce and vinegar. Sometimes, a jiaozi (the generalized term for Chinese dumplings) can first be made as a shui jiao before pan-frying it to turn it into guo tie. The namesake of these types of dumplings comes from the fact that the dumplings are boiled in water. Shui jiao have the same wrapper and can use the same fillings as guo tie, but the difference between the two is explained in the name: shui jiao means “water dumpling”. Shui Jiao can often be confused with Guo Tie due to how strikingly similar they are. The dumplings are usually served with a dipping sauce made of soy sauce, vinegar and chili oil, and can be enjoyed either as a snack or a main dish. The underbelly gets crispy while the top stays soft and tender. Guo tie are a perfect combination of textures. The dumplings are then pan-fried on one side until crispy, and then steamed with a small amount of water until the filling is cooked through.įor extra crunch, some guo tie are steamed with a cornstarch and water mixture, which is cooked down until all that remains is a crunchy “skirt” that connects all the dumplings together with a lacy bottom. Originating in Northern China, these dumplings are filled with ground meat and vegetables, such as cabbage, scallions, garlic and ginger and wrapped in a thin, circular-shaped wrapper made of flour and water. They are typically recognized by their English translation - pot stickers. Guo tie are one of the most common Chinese dumplings found in restaurants around the world.
To list all of the existing types of Chinese dumplings would be an overwhelming ordeal so instead this will be an introduction to more commonly-known dumplings that can be found at many local Chinese restaurants. Going back as far as Western Han Dynasty, Chinese dumplings have continued to evolve with Chinese cuisine itself, resulting in a broad and extensive variety that can now be enjoyed around the world.
0 kommentar(er)
