Two hands pleat a dumpling beside a stack of wrappers, boiled dumplings sit in broth in a blue-and-white bowl, a bamboo steamer holds steamed dumplings, a plate holds browned pan-fried dumplings, and wontons float in another bowl of soup.
Filled dough
Introduction
Boiled, steamed and pan-fried dumplings, wontons and other filled dough foods.
Dumplings are filled dough foods, including boiled, steamed and pan-fried dumplings and the wonton, which goes by different names in different places. Dumpling wrappers are usually made from medium-gluten wheat flour and cold water, rested and then filled, and dumplings can be boiled, steamed or pan-fried. The wonton is called yuntun in Guangdong and Hong Kong, chaoshou in Sichuan and Chongqing, and bianshi in southern Fujian and Taiwan, and the name hundun is used in the north and in much of the Jiangsu, Zhejiang and Shanghai area. Tea-house shrimp dumplings and shaomai belong to Dim Sum; pot-stickers and fried dumplings stay here as a form, and their pan-frying step may also be placed under Pan-Frying and Griddling.