An intro to dumplings…
Dumplings are the epitome of comfort food for many people and depending on where you are from in the world, how they look, how they are cooked, and the ingredients used in them, can differ greatly. Take five minutes to read our little guide to see how we make some of London’s best dumplings here at Tao Tao Ju.
Filling
Traditionally, Chinese-style dumplings and dim sum are often filled with pork, lamb or prawns. Meat is typically minced, whilst prawns are often roughly chopped. As different households, regions and Chinese restaurants vary slightly in their seasoning and choice of additional ingredients, we’re able to enjoy a unique taste depending on who the chef may be!
Wrapping
If you’re an avid dumpling fan (like us!) you will have noticed differences across the type of wrapper used and folding style. More commonly encountered are the flour-water based wrappers used for pan-fried dumplings but there are in fact many delicious alternatives! However, dumplings such as Har Gau (Prawn Dumplings) are made with a wheat and tapioca starch ‘crystal wrapper’, named due its slightly translucent appearance, whilst Siu Mai (Pork & Prawn Dumplings) are made with a yellow-coloured egg wrapper. Do a little taste test to discover the contrasting textures of the chewy crystal wrapper versus the more tender egg wrappers!
Different types of dumplings call for their own signature wrapping style, for example, the best Chinese restaurants say that the perfect number of pleats for a Xiao Long Bao must be 18! No matter what kind you prefer though, every dumpling we make here at Tao Tao Ju is expertly and individually hand wrapped to ensure unparalleled taste and enjoyment.
Cooking
Steamed in a traditional bamboo basket, boiled, pan-fried or deep-fried, there are endless ways to enjoy dumplings! A steaming bowl of boiled dumplings, such as wontons, are the perfect hearty winter warmer, and crunchy pan-fried dumplings – always a winner! A tip from us, adding a splash of water (with the lid on) during the cooking process of making your pan-fried dumplings helps the filling cook through, before letting the water evaporate, and the bottoms crisp up.
Eating
Whilst we don’t want to say that there’s a correct way to eat dumplings, we do have recommendations on maximising their taste! Xiao Long Bao (Shanghai Pork Dumplings), delicate dumplings famously associated with Shanghai and concealing a small amount of flavoursome soup (hence sometimes referred to as soup dumplings!), are traditionally enjoyed with Chinese vinegar and julienned ginger to balance the richness. Other dumplings enjoyed as part of Dim Sum, including our famed Har Gaus, are often consumed as they are or, for those who like spice, with Tao Tao Ju’s tongue-tingling chilli oil. Chinese tea acts as a palate cleanser between the different flavours and is traditionally enjoyed with Dim Sum. Whatever you chose, savour the taste and hard work gone into making them!
Now, time to visit our London restaurant where we’ll showcase a just few hand-crafted varieties of dim sum and dumplings.