Browse Exhibits (10 total)
An informative and interesting examination of Gyoza dumplings.
This exhibit explores the baozi,包子, a type of steamed, filled dumpling that originated in China. The fluffy, delicious, bread-like baozi was derived from the mantou, a simple steamed and unstuffed bread dumpling. Filling for the baozi can vary, but is most commonly pork-based.
This exhibit traces the history and evolution of the Chinese dumpling jiaozi through time and space with emphasis on etymology, terminology, geographic and temporal origin, dough and filling ingredients, precise cooking methods, and ritual significance.
The wonton is an ancient Chinese wheat flour dumpling, traditionally filled with pork and shrimp. Dumplings are commonly enjoyed boiled in soup or fried and eaten with sauces.
Momos are steam packets with fillers inside.
All you've ever wanted to know about shumai: terminology, history, and preparation. A staple in Dim Sum cuisine, Shumai (literally "to cook and to sell") is an open-topped steamed pork (sometimes with shrimp) dumpling that originated in tea houses along the Silk Road in Cantonese China and spread globally. Many provinces of China as well as nearby countries have developed regional variations of the original dumpling. This webpage covers in significant detail the name, meaning, etymology, history, origin, variations, ingredients, and recipe of shumai.
The Mandu is a korean meat and vegetable filled dumpling. Traditionally it was eaten at winter celebrations, however, now it is eaten in every day life. The dumpling is traditionally filled with pork and various vegetables, however, now it can be filled with virtually anything: chicken, tofu, kimchi, beef, etc.
Xiaolongbao are delectable translucent soup-filled dumplings that are the invention of twentieth century Shanghai. Since their invention on the southern banks of the Yangtze River around a hundred years ago, they have become an icon of Shanghai cuisine. Most recently, Xiaolongbao were designated as a protected national treasure.