Petit Dumpling Park Slope (2024)

FAQs

What is inside the dumplings? ›

Popular meat fillings include ground meat (usually pork, but sometimes beef or chicken), shrimp, and even fish. Popular mixtures include pork with Chinese cabbage, pork with garlic chives, pork and shrimp with vegetables, pork with spring onion, and garlic chives with scrambled eggs.

Similar to the Xiaolongbao, Tangbao have meat stock soup inside along with some pork (usually). The different is the wrapper is thicker and the entire bun is much bigger. You buy them in single buns and they come with a straw sticking out of the top. It's a popular street snack at tourist attractions.

The big difference between the two is the dough. Baos are made with a fluffy (leavened) dough whereas dumpling wrappers are thinner and not fluffy. Baos are also made with sweet or savory fillings whereas dumplings usually feature savory fillings.

Jiaozi is called gaau ji in Cantonese and is standard fare in dim sum. The immediate noted difference to Northern style is that they are smaller and wrapped in a thinner translucent skin, and usually steamed.

Steamed or boiled dumplings are healthy options, but do not forget about your fillings and serving sizes as well. One of the more popular options when it comes to dumplings are meat filled ones. Now there are many options of dumplings especially when it comes to fillings and how they are cooked.

What counts as one serve? Our tasters found out you can fill up on dumplings fairly quickly. Make a meal of your dumplings, and make them go further, by serving them with a plate of fresh, steamed greens. We recommend 120g, or about six dumplings, as a good serving size.

To eat them you pick them up with chopsticks, dip them gingerly into sauce,* then proceed by either nibbling off a corner of dough and sucking out the soup, or by downing the whole thing in one go, letting it burst in your mouth like a savory Chinese Gusher.

Whilst the dumplings received much adoration, the name didn't stick, eventually changing to xiao long bao, meaning 'little basket bun'.

Potstickers are a type of dumpling. They are often filled with pork and cabbage, but can be customizable based on personal taste and preference. Potstickers are often seen folded into a pleated crescent shape, but can also be folded in half with no pleats for simplicity.

The steaming process is what creates the shiny-looking soft exterior! Steaming is the traditional way of preparing dumplings and has never gone out of style. Many people around the world are loyal to this method of cooking and prefer it over pan-fried dumplings.

What are the three types of dumplings? ›

Dumplings are either boiled, steamed, or fried, but there's a couple of different ways to further differentiate these techniques: Boiled dumplings can be cooked in water or directly in the soup or stew in which they will be served.

Potstickers at a Glance

Unlike dumplings, potstickers are made with a thin wrapper, sometimes referred to as a dumpling skin. This is because they are steam fried to get a crispy golden bottom layer and to ensure that the filling is juicy and delicious.

Moreover, in their shape, jiaozi resemble the gold or silver ingots used in ancient China, and because of this, they have come to symbolise wealth. So, people believe that eating jiaozi will bring them good fortune and riches in the coming year.