【Learn Chinese】10 Delicious Dumplings in Chinese (Part 1)

When you think of Chinese food, what comes to mind first? For many, it’s dumplings — and there’s a famous Chinese saying, 好吃不过饺子 (hǎo chī bù guò jiǎo zi), which means “nothing tastes better than dumplings.”
For generations, dumplings have held a special place in Chinese people’s hearts and stomachs. Particularly in the north, people eat dumplings during special occasions like 冬至 (dōngzhì; Winter Solstice) and 过年 (guò nián; Chinese New Year). These are times of family, reunion, and warmth — and dumplings are always at the heart of these gatherings.
In part one of our article we will introduce the history and five delicious dumplings in Chinese.

History of Jiaozi
Dumplings, or 饺子 (jiǎo zi), are believed to have originated during the Eastern Han Dynasty (25–220 AD), thanks to a legendary physician named 张仲景 (Zhāng Zhòngjǐng).
Zhang created dumplings as a remedy to treat people suffering from frostbite during a harsh winter. He wrapped lamb, herbs, and vegetables in dough and boiled them, resulting in a warm, nourishing dish that provided both sustenance and comfort.
At the time, these dumplings were served in a broth and called “jiao er.” “Er” means “ear,” named for their resemblance to the shape of an ear.
Over time, jiaozi evolved from a medicinal dish to a staple food, especially during Chinese New Year celebrations.

Dumpling 饺子
Dumplings (饺子; jiǎo zi) aren’t unique to China; they exist in many cultures around the world, each with its own twist. For instance, Russia has Pelmeni, a popular dish of boiled dumplings filled with meat.
But what makes Chinese dumplings so special? It’s not just about the delicious taste — it’s about the experience of making them.
In China, 包饺子 (bāo jiǎo zi; wrapping dumplings) is often a family affair, especially during festivals like Winter Solstice and Chinese New Year. The joy of dumplings goes beyond eating; it’s the time spent together preparing them.

Boiled Dumpling 水饺
Boiled dumplings (水饺; shuǐ jiǎo) are one of the most common and traditional ways of cooking Chinese dumplings. The name literally means “water dumplings,” so you can guess the cooking method involves boiling them in water.
You can often find frozen dumplings in Chinese supermarkets, and most of them are made for boiling. To cook them, simply follow the instructions on the package, and they’ll be ready in no time!

Steamed Dumpling 蒸饺
Steamed dumplings (蒸饺; zhēng jiǎo) literally mean “steamed dumplings,” referring to their method of preparation by steaming. Steaming helps preserve the delicate flavors of the filling while keeping the wrapper soft and slightly chewy.
Steamed dumplings are often served in bamboo baskets and are a popular dish in dim sum. Pair them with a light dipping sauce of soy sauce and vinegar for extra flavor, or enjoy them on their own to savor the natural taste of the filling.

Pan-fried Dumpling 煎饺
Pan-fried dumplings (煎饺; jiān jiǎo) offer a wonderful contrast of textures—a crispy, golden bottom with a soft, tender top. They are often enjoyed with a dipping sauce made of soy sauce, vinegar, and a touch of chili oil, enhancing their savory flavor.
煎饺 are particularly popular during the summertime. Imagine enjoying a plate of freshly made pan-fried dumplings while gulping down some iced tea—the perfect match on a warm day. The combination of savory, crunchy dumplings and a refreshing drink makes for an irresistible treat.

Soup Dumpling 汤饺
Soup dumplings (汤饺; tāng jiǎo) are dumplings served in a light broth, making them a comforting and nourishing meal. The name literally means “soup dumplings,” referring to the way these dumplings are enjoyed—floating in a flavorful broth.
These dumplings are perfect for colder days when you’re craving something cozy and light. Some variations of 汤饺 even feature a seafood broth to add an extra layer of depth to the dish.