6 Asian Deep Fried Yummies for Your Parties & More
Come savour our 6 handpicked Asian deep fried wonders that are awesome for almost any occasion!
Dumplings. We know them, we love them. Chinese cuisine has a lot of them. In fact, ‘bite-sized foods with flavour-packed fillings’ is hardly enough to truly describe the vast variety of Chinese dumplings you can savour. Every major cuisine and region across China has its own dumpling specialties that may be similar but with nuanced yet distinct flavours, or entirely different types of dumplings from the wrap to the filling.
Sounds exciting? Then let’s take a brief hop across China and have a taste of our 8 handpicked dumping faves!
Northern Chinese Dumplings
Chinese foodies say their northern cuisine flavours are akin to the region’s personality: bold and generous. And so are their dumplings. Typically packed with a combo of minced meat and veggies that are flavoured with rich sauce blends and seasonings. The wheat-based dumpling wrappers are slightly thick with a chewy texture, to give a sumptuous taste in every bite.
The most signature Northern Chinese dumpling is, of course, the classic Jiaozi. Probably the oldest type of pork mince dumpling that has satiated the taste buds of countless generations. Both an everyday staple treat to share with friends and loved ones, and a Lunar New Year must-have that brings the family together.
Another Northern Chinese must-try is the Shandong dumpling. Generously packed with pork mince and fish, made heart-meltingly savoury with a tasteful blend of light soy sauce, ginger, chives, sesame oil and Sichuan pepper powder. Served with a spicy, tangy and fragrant dipping sauce that perfectly accentuates the filling’s flavour. Try it with our recipe!
Sichuan Red Oil Wonton
Wontons are a type of dumpling. In Sichuan, they’re known as Chao Shou (literally “crossed hands”). Some say the name reflects their distinctive folding technique, which resembles folded arms. Others link it to the traditional Sichuan dialect.
Sichuan are of the southwest Chinese regions, and while Chao Shou style wontons are popular all across mainland China to Taiwan, the Sichuan version wins the hearts of foodies with its Red Oil sauce. A blend of spicy Sichuan chilli oil, soy sauce, and Chinkiang vinegar, lathered on the generous palm-sized pork mince dumplings. Zesty and absolutely scrumptious!
Eastern Chinese Dumplings
Among the 8 Major Chinese cuisines, Su cuisine is highly regarded as gourmet fare, celebrated for its refined techniques, rich sauces, and delicate flavours. And from this gastronomic cuisine comes the world-famous Shanghai Xiao Long Bao dumplings, packed with a gorgeously savoury broth filling like no other. To enjoy it without spilling, simply make a small tear in the thin wrap, let the broth fill your spoon, and slurp up. Making it can be a challenge, but it is absolutely worth the effort.
The pan-fried version of Xiao Long Bao is the Sheng Jian Bao. Easier to make, and features pork, shiitake mushrooms and Wombok in the soupy filling. Pure cosy yums in every bite. Try it with our recipe!
Southern Chinese Dumplings
Cantonese cuisine is one of the most internationally recognised branches of Southern Chinese cooking, thanks to its widespread influence abroad. Cantonese-style dumplings form the heart of dim sum, the bite-sized dishes traditionally enjoyed during Yum Cha, the Cantonese custom of gathering to drink tea and share food. Among the many favourites are Har Gow prawn dumpling and the Siu Mai pork dumpling.
Every Har Gow dumpling features fresh prawn and finely chopped water chestnuts, lightly seasoned to let the natural sweetness of the prawn shine. A delicious and comforting indulgence.
Siu Mai’s main flavour comes from the pork mince, with prawn to enhance its savoury taste. Enriched with soy sauce, Shaoxing wine and sesame oil. Some chefs may also include fish roe for an umami touch.
Sweet Chinese Dumplings
Dumplings can also be sweet desserts. In Chinese cuisine, the Tang Yuan glutinous rice dumplings are a favourite with many versions of fillings and sizes. The black sesame dumpling is among the most popular. Soft and chewy outside, and has a richly fragrant, melty, nutty filling with a buttery aftertaste. Served warm in a sweetened ginger broth. A lovely cosy treat, especially during cold seasons. Savour it with our recipe!
