DUMPLINGS Flashcards
A Chinese dumpling also known as Bao, prepared by steaming
BAOZI
Also known as soup dumplings originated from China, prepared by steaming
XIAO LONG BAO
A rounded mass of steamed and seasoned dough, can be steamed, boiled with soup or fried.
WONTON
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.
HAR GAO
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.
GYOZA
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.
JIAOZI
Are dumplings in Korean cuisine. Can be steamed, boiled, pan-fried, or deep-fried. The styles also vary across regions in the Korean Peninsula.
MANDU
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.
SIU MAI
A tasty Indian dish, a little pocket of fried dough filled with spiced potato and peas.
SAMOSA
Means “touch the heart” in Cantonese, refers to a variety of small, bite-sized dishes often served with tea.
DIMSUM