The Difference Between Dumplings from Different Countries | The Dumpling School (2024)

FAQs

What is the difference between Japanese dumplings and Chinese dumplings? ›

While some dumplings wrappers can be similar to the thin gyoza wrappers, many Chinese dumplings and potstickers are wrapped in much thicker dough wrappers. In Japan, gyoza is almost exclusively pan-fried and steamed, served on its own or with a salty and tangy dipping sauce.

Then there's the Asian dumplings which range from sweet bean steamed to pork filled that might be steamed, deep fried or cooked in soup broth. Now, the term “pierogi” specifically means a Polish empanada that has a heavy dough and is typically boiled then either deep fried or pan fried.

Mandu means dumpling in Korean; mandu (or mandoo) and dumplings are the same thing. Are mandu made with pork or beef? Mandu can be made with pork or beef, or be made vegetarian. Just like any dumpling, the filling ingredients can be flexible depending on your tastes and preferences.

There are practically as many dumpling fillings as there are people making dumplings. This includes different savory options, sweet fillings, and even ones with whole fruit or vegetables inside in some cases. Some typical savory fillings across the different categories include: Ground pork.

Unlike dumplings, potstickers are made with a thin wrapper, sometimes referred to as a dumpling skin. This is because they are steam fried to get a crispy golden bottom layer and to ensure that the filling is juicy and delicious.

Thin, round, yellow wrapper, thinner than the Shanghai style wrappers that allows for a more delicate texture (3.5” diameter).

Mandu (Korean: 만두; Hanja: 饅頭), or mandoo, are dumplings in Korean cuisine. Mandu can be steamed, boiled, pan-fried, or deep-fried. The styles also vary across regions in the Korean Peninsula.

Traditional Indian dumplings or fritters called muthia are cooked using chickpea flour, salt, fenugreek, turmeric, and chilli powder. The mixture is sometimes further bonded together with oil or sweetened with sugar. Once formed, muthia can be fried or steamed, depending on personal preference.

American dumplings may be of the filled pastry type (which are usually baked), or they may be little pieces of dough added to a savoury or sweet dish, in which case they are usually boiled. Baked sweet dumplings are a popular dessert in American cuisine.

What country owns dumplings? ›

Where Did Dumplings Originate? Dumplings are thought to have been created in Northern China. Eventually they moved south to the Cantonese, who were the first Chinese immigrants to America, and brought their dumplings with them. As a result, this led to their popularization in the US.

While both dumplings can be prepared in various ways, jiaozi usually refers to dumplings that are steamed or boiled – this means they end up with a soft, delicate outer casing. On the other hand, gyoza are more commonly pan-fried, which results in a crispier exterior and juicy, succulent inside.

Dumplings originated in China, whereas momos originated in Tibet and then spread to its neighboring countries, Nepal and India. Momos always come with fillings, whether meat or vegetables; dumplings, on the other hand, may or may not have fillings.

Gyoza (餃子, gyōza) are dumplings filled with ground meat and vegetables and wrapped in a thin dough.

Gyoza is the Japanese variation on the traditional Chinese recipe of potstickers. They are usually made with thinner, more delicate wrappers, and the filling is more finely textured. The thinner skins mean that gyoza get crispier than chewy potstickers.

Potstickers differ from pan-fried dumplings, or jianjiao, in that the shape of potstickers is usually elongated and the two ends are often left open. Potstickers are sometimes served on a dim sum menu, but may be offered independently.

For Japanese people, gyoza dumplings are strongly associated with Chinese cuisine, but similar food can also be found in other countries. Evidence of food made by wrapping fillings with flour dough has been discovered in the ruins of ancient Mesopotamia.