Different Types of Dumplings Across Asian Cuisines

It is a vast world of dumplings out there, with many countries having at least one version that they call their own. Although the origins of dumplings are not entirely clear, it is believed that they were introduced in different cultures after the expansion of the Mongol Empire and the Silk Road. Hence, most of the dumpling variations that exist today are from Asia and Europe. Each region has adapted and evolved them according to local ingredients, cooking methods, and cultural preferences, leading to several types of dumplings across a variety of cuisines. 

Gyoza (Japan)

These crescent-shaped Japanese dumplings originated from the traditional Chinese jiaozi, adapted to suit Japanese tastes. They are made from a thin wheat flour wrapper, and the ingredients in the filling are regionally influenced. Generally, however, they are filled with minced pork or chicken, cabbage, chives, garlic, ginger, and green onions. Some unconventional variations include ingredients like sea urchin, Japanese shiso herb, and, for an extra twist, fermented soybeans. They are pleated and pan-fried until the bottoms are crispy. They have a more garlicky flavor, distinguishing them from Chinese pot stickers, which have thicker wrappers and similar fillings. Typically served with a dipping sauce of rice vinegar, soy sauce, and chili oil, gyoza dumplings are one of the most popular types of dumplings in the world.

Momos (Tibet, Nepal, India)

Momos, native to Tibet, were popularized in Nepal and northern India by Newar merchants. They have now evolved to include diverse fillings beyond traditional minced meat, such as vegetables, dairy, or combinations of both. They are typically steamed but can also be fried, and are usually shaped either into purses or half-moons. The most popular varieties include open momos, cheese momos, jhol momos, buff momos, sha momos, khasi momos, C-momos, and more. They are also accompanied by dipping sauces like chutney or spicy tomato sauce. 

Mandu (Korea)

Although it has not been confirmed when mandu first appeared in South Korea, they were influenced by other types of stuffed dumplings found in countries like Turkey, China, and Japan. They were historically reserved for royal courts and special occasions, but are now a staple dish. These Korean dumplings are filled with a variety of ingredients, such as meat (commonly pork or beef), tofu, shrimp, and vegetables like cabbage, kimchi, bean sprouts, onions, scallions, and mushrooms. They are folded into different shapes like semicircles, squares, or triangles, depending on regional preferences. They can be steamed, deep-fried, pan-fried, or boiled, and often served with a dipping sauce. Interestingly, these dumplings have also gained immense popularity in pop culture over the past two decades.

Manti (Turkey, Afghanistan, Armenia, Uzbekistan)

Manti originated in Central Asia, and were brought to Turkey by nomadic Turkish tribes around the 13th century. Today, they are popular in many countries, such as in Armenian and Afghan cuisines. Typically large in size, they are filled with spiced ground meat (like minced lamb or beef) and onions, and then either steamed or boiled. Manti are often topped with a yogurt and garlic sauce, which enhances their savory flavor. However, each cuisine may have its own variations in terms of fillings, sauces, and accompaniments, reflecting local preferences and culinary heritage.

Siomay (Indonesia)

Derived from the Chinese shumai, siomay are believed to have originated from Chinese immigrants in Indonesia during the Dutch colonial period, thus showcasing a blend of Chinese and Indonesian culinary influences. The dish features steamed cone-shaped fish dumplings, eggs, potatoes, cabbage, tofu, and bitter melon. It is traditionally served with a spicy peanut sauce or sweet soy and chili sauce, and drizzled with lime juice. 

Shishbarak (Lebanon)

Originating from the Levant, particularly Lebanon, shishbarak is a hearty and comforting dish that is also popular in Syria, Jordan, and Palestine. These small dumplings are traditionally filled with a mixture of spiced ground meat, typically lamb or beef, combined with onions and pine nuts. They are then cooked in a yogurt sauce that is seasoned with garlic and sometimes mint, creating a creamy and tangy contrast to the savory meat filling. Variations of shishbarak may include different meats, nuts, or spices, reflecting its widespread popularity and regional adaptations.

Xiao Long Bao (China)

Revered worldwide as a dim sum delicacy, xiaolongbao (commonly known as soup dumplings) originated in the 19th century, in what is now part of Shanghai's Jiading district. They were introduced by a shop owner named Huang Mingxian, who wanted to innovate traditional dumplings amid local competition. It derives its name from the xiaolong bamboo steaming basket that it is cooked in. These Chinese soup dumplings are filled with minced pork (or sometimes crab or shrimp), along with mushrooms, scallions, ginger, garlic, and a gelatinized broth called aspic, which melts when steamed. Wrapped in dough that is slightly thicker than jiaozi, they are sealed by folding, twisting, and pinching the edges at the top (with ideally 18 pleats) to hold in the soup. To enjoy the dumpling without burning oneself, it is recommended to first sip the hot soup through a small hole before consuming it. It can also be dipped in a vinegar-based sauce to help it cool down.