You can find them in soups, deep-fried or even pan-fried – dumplings are a versatile dish that packs a whole lot of goodness of meat and vegetables within them. Recent trends even see interesting innovations in dumplings such as dessert dumplings filled with chocolate.
But did you know that there are various types of dumpling skins, and depending on what you chose, it may affect the eventual taste and quality of the dumpling that you painstakingly wrapped?
Generally, dumpling skins are made from flour and water. In the traditional handmade version, the dough is divided into smaller portions equally before being rolled and flattened into thin circular sheets. In the commercial version, the dough mixture is first rolled into stacks of thin sheets before a cutter is used to slice them evenly.
Dumpling Skin (水饺皮)
Dumpling skins are usually yellow and circular-shaped. In Chinese cuisine, there are many distinct varieties of dumplings that can be filled with meat, vegetables or shrimp. Dumplings can be boiled, steamed, pan-fried or deep-fried.
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Wonton Skin (云吞皮)
Wonton skins are usually yellow and square-shaped. Wontons are a specific type of Chinese dumpling that is generally deep-fried or served in soups. Did you know that wonton skins can also be used to make siew mai, a dim sum snack in the Cantonese cuisine?
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Gyozas Skin (饺子皮)
Gyoza skins are pale white and circular shaped. Gyoza skins are used to make gyozas – a type of Japanese dumpling. It can also be used to make Chinese potstickers (锅贴). Both gyozas and chinese potstickers have similar preparation methods: it is first pan-fried and steamed thereafter, giving it a unique texture of being soft and chewy at the top, but crunchy and fragrant at the bottom.
Check out Vitamee’s gyoza wrappers here!
There you have it! A 101 guide to the various dumpling skins and the food that can be prepared from it. From Chinese jiao zi to Japanese styled gyozas and Korean mandus, which is your favourite type of dumpling?
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