DUMPLINGS

Question 1

A Chinese dumpling also known as Bao, prepared by steaming

Answer 1

BAOZI

Question 2

Also known as soup dumplings originated from China, prepared by steaming

Answer 2

XIAO LONG BAO

Question 3

A rounded mass of steamed and seasoned dough, can be steamed, boiled with soup or fried.

Answer 3

WONTON

Question 4

Also known as shrimp dumplings in cantonese. The origins can be traced back to the Guangzhou (Canton) region of China, where dim sum culture flourished.

Answer 4

HAR GAO

Question 5

Dumplings filled with ground meat and vegetables and wrapped in a thin dough. Also known as pot stickers, originated in China (where they are called jiaozi), but have become a very popular dish in Japan.

Answer 5

GYOZA

Question 6

Made by wrapping a piece of dough around a filling, usually minced meat such as pork, lamb, beef, chicken, duck or goose. Seafood or vegetables are sometimes also used. Often, various ingredients are combined. Originated in China.

Answer 6

JIAOZI

Question 7

Are dumplings in Korean cuisine. Can be steamed, boiled, pan-fried, or deep-fried. The styles also vary across regions in the Korean Peninsula.

Answer 7

MANDU

Question 8

Is a steamed Chinese dumpling in which a filling of pork is wrapped in a wonton, which is not completely folded so you can see the filling from above. On top is often an orange topping - sometimes crab eggs, sometimes grated carrot.

Answer 8

SIU MAI

Question 9

A tasty Indian dish, a little pocket of fried dough filled with spiced potato and peas.

Answer 9

SAMOSA

Question 10

Means “touch the heart” in Cantonese, refers to a variety of small, bite-sized dishes often served with tea.

Answer 10

DIMSUM