Walk into a Chinese restaurant and you find dumplings on the menu. But look closer. Those dumplings might be steamed, boiled, pan-fried, or deep-fried. The wrappers could be wheat-based, rice-based, or tapioca-based. The fillings could be pork, shrimp, vegetable, or sweet. Calling them all "dumplings" is like calling everything between two slices of bread a "sandwich." Accurate. And it misses the point.
At Shanghai Taste in Rockville, MD, we focus on Shanghainese dumplings. But Chinese cuisine contains multitudes.
Chinese Dumplings at a Glance
Five of the most common Chinese dumplings, compared by region, wrapper, filling, and cooking method:
| Xiao Long Bao | Sheng Jian Bao | Jiaozi | Wontons | Har Gow | |
|---|---|---|---|---|---|
| Region | Shanghai / Jiangnan | Shanghai | Northern China | Nationwide | Cantonese |
| Wrapper | Thin, pleated wheat | Thick, yeasted bread-like | Medium wheat, crescent | Very thin, square, egg-based | Translucent tapioca + wheat starch |
| Filling | Pork + gelatinized broth | Pork + a little soup | Pork, cabbage, chive | Shrimp + pork | Whole shrimp |
| Cooked | Steamed | Pan-fried then steamed | Boiled or pan-fried | Boiled in soup or fried | Steamed |
| Eaten with | Black vinegar + ginger | Black vinegar | Soy + vinegar + chili oil | Broth or chili oil | Light soy or chili |
Xiao Long Bao (小笼包): Soup Dumplings
Region: Shanghai / Jiangnan
Wrapper: Thin, wheat-based, pleated
Filling: Pork with gelatinized broth (aspic)
Cooked: Steamed in bamboo baskets
Eaten with: Black vinegar + ginger slivers
The soup dumpling. The aspic inside the filling melts during steaming, creating a spoonful of hot, savory broth inside each dumpling. XLB are the centerpiece of Shanghainese dim sum and the dish we are known for at Shanghai Taste.
Sheng Jian Bao (生煎包): Pan-Fried Pork Buns
Region: Shanghai
Wrapper: Thick, yeasted, bread-like
Filling: Pork with a small amount of soup
Cooked: Pan-fried then steamed
Eaten with: Black vinegar
XLB's heartier cousin. These buns fry in a flat pan until the bottoms turn deep golden and crispy. Then a splash of water goes in and the pan gets covered. The tops steam while the bottoms stay crunchy. Sesame seeds and scallions finish them. A Shanghai street breakfast classic.
Jiaozi (饺子): Boiled or Pan-Fried Dumplings
Region: Northern China
Wrapper: Medium-thick, wheat-based, crescent-folded
Filling: Pork, cabbage, chive, egg, or lamb
Cooked: Boiled (shuijiao) or pan-fried (guotie / potstickers)
Eaten with: Soy sauce + black vinegar + chili oil
These are what Americans picture when they think "Chinese dumplings." Northern Chinese families make jiaozi together for Lunar New Year. Rolling wrappers, folding skins, lining them up on floured trays. Potstickers are the same dumplings, pan-fried until the bottoms crisp and the tops steam.
Wontons (馄饨 / 雲吞)
Region: Nationwide, Cantonese and Shanghainese variants
Wrapper: Very thin, square, egg-based
Filling: Shrimp and pork mix
Cooked: Boiled in soup, or fried (Cantonese style)
Eaten with: Broth, chili oil, or soy-based sauce
Wontons use square wrappers, thinner and more delicate than jiaozi skins. Shanghainese-style wontons (xiao huntun) are small and elegant, served in a clear pork broth. Cantonese wontons are larger, filled with whole shrimp, often served in noodle soup. Sichuan-style wontons come bathed in chili oil and Sichuan peppercorn.
Har Gow (虾饺): Crystal Shrimp Dumplings
Region: Cantonese (Guangdong)
Wrapper: Translucent, tapioca + wheat starch
Filling: Whole shrimp with bamboo shoots
Cooked: Steamed
Eaten with: Light soy or chili sauce
The star of Cantonese dim sum. The wrapper is made from wheat starch and tapioca, which turns translucent when steamed. You can see the pink shrimp through the skin. A skilled har gow has 7 to 10 pleats and a wrapper nearly transparent.
How to Explore Chinese Dumplings
New to Chinese dumplings? Start with XLB. They are the most fun to eat, and the soup-inside-a-dumpling concept hooks everyone. Then try Sheng Jian Bao for the crispy-bottom contrast. Move on to wontons in soup, and later to har gow for the textural leap. Need help ordering? Our first-timer guide walks you through a complete meal.
At Shanghai Taste, our handmade XLB and Sheng Jian Bao are what we are known for. See our full dumpling menu.
Sources and Further Reading
Frequently Asked Questions
What are the main types of Chinese dumplings?
The main types of Chinese dumplings are: Xiao Long Bao (steamed soup dumplings, Shanghai), Sheng Jian Bao (pan-fried pork buns, Shanghai), Jiaozi (boiled or pan-fried dumplings, Northern China), Wontons (thin-skinned, served in soup or fried), and Har Gow (translucent shrimp dumplings, Cantonese). Each has a distinct wrapper, filling, cooking method, and regional origin.
What is the difference between wontons and dumplings?
Wontons use very thin, square egg-based wrappers and are boiled in broth or fried. Jiaozi (potstickers) use thicker, round wheat-based wrappers and are crescent-folded, then boiled or pan-fried. Xiao Long Bao are pleated steamed dumplings with soup inside. Each comes from a different region and tradition.
Are Sheng Jian Bao the same as soup dumplings?
No. Both are Shanghainese pork dumplings, but Sheng Jian Bao have thick, yeasted bread-like wrappers and are pan-fried until golden and crispy on the bottom. Xiao Long Bao are steamed with thin wrappers and have more soup inside. Sheng Jian Bao are heartier; XLB are more delicate.