What are dumplings called in China? This question often arises among those who are curious about the diverse culinary traditions of the world’s most populous country. In China, dumplings are known by various names, each reflecting the regional diversity and rich culinary heritage of the nation.
Dumplings, a staple in Chinese cuisine, are essentially a type of steamed or fried dough filled with a variety of ingredients. The name “dumpling” itself is derived from the Old English word “damppling,” which means “to twist or to tie.” This name aptly describes the process of wrapping the dough around the filling, creating a tightly sealed package.
In northern China, dumplings are commonly referred to as “Jiaozi” (饺子). The word “Jiaozi” literally translates to “dough ball” or “dumpling,” and it is the most widely recognized term for this dish across the northern regions. The northern style dumplings are typically made with a thin, translucent dough and filled with a mixture of minced meat and vegetables, often served with a dipping sauce.
In contrast, southern China has its own unique name for dumplings, known as “Wonton” (馄饨). The word “Wonton” is believed to have originated from the Cantonese language, and it refers to the shape of the dumpling, which resembles a cup. Southern dumplings are usually made with a thicker dough and are filled with a variety of ingredients, including shrimp, pork, and vegetables. They are often served in a light, savory broth.
Other regional names for dumplings in China include “Xiaolongbao” (小笼包) from Shanghai, which are known for their delicate, translucent skin and juicy pork filling; “Shengjianbao” (生煎包) from Zhejiang, which are pan-fried dumplings with a crispy bottom; and “Guotie” (锅贴) from Beijing, which are small, pan-fried dumplings that are typically served with soy sauce.
The diversity of dumpling names in China not only highlights the rich culinary traditions of the nation but also reflects the unique flavors and techniques that have been passed down through generations. Whether you call them Jiaozi, Wonton, Xiaolongbao, Shengjianbao, or Guotie, dumplings remain a beloved dish that brings people together and celebrates the beauty of Chinese cuisine.
