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11 Things Everyone Should Know About Dumplings

Eating, cooking, and enjoying.

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BuzzFeed Life spoke to Dan Hong, executive chef at Sydney's Mr Wong, and Dendy Harjanto, Australasian director of Din Tai Fung, to find out everything you need to know about dumplings.

(But first, be warned: You may feel the overwhelming urge to get yourself some pork, chive, prawn, or veggie-filled goodies as soon as you finish reading.)

1. The best way to eat a dumpling is in one bite.

"Dumplings are designed to be consumed in one mouthful, as it's the best way to enjoy the combination of the meat filling and the very thin and springy flour wrapper," says Harjanto.


4. Dumplings are just one element of dim sum.

"Dim sum doesn't just include dumplings. It's also braised dishes like pork ribs, chicken feet, and beef balls. It's actually small tapas-style dishes that are eaten in Cantonese restaurants at lunchtime," says Hong.

5. Xiao long bao dumplings are different from others as they contain broth.

Din Tai Fung

They originated in the Jiangnan region of China and are prepared in bamboo steaming baskets called xiao long, hence the name.

6. When eating xiao long bao or a dumpling with a ~soupy~ interior, opt for chopsticks and a spoon.

"As soon as the dumplings arrive at your table, lift one from the steamer basket onto a soup spoon," says Harjanto. "Next, tear the skin of the dumpling by pressing the chopsticks from the side of the dumpling onto the spoon. The broth will ooze out onto the spoon. Sip the soup then enjoy the dumpling in one mouthful."


9. When pan-frying your own dumplings, timing and ratios are your best friends.

"Carefully place dumplings one by one in a hot nonstick pan with a little oil. Add enough water to cover the bottom third of the dumplings. Next, put a tight-fitting lid on top. The dumplings are ready when all the water has evaporated and the bottoms of the dumplings are nicely brown and crispy," says Hong.

10. When cooking wontons, choose to boil or deep-fry.

"When boiling, literally just bring your water to boil and throw in the dumplings," says Hong. "Alternatively, fry dumplings in oil heated to 180 degrees Celsius until they're crispy and golden on the outside."