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A field guide to Chinese dumplings

Callan Boys
Callan Boys

Photo: Simon Lecth
Scallop and prawn siu mai.
Scallop and prawn siu mai.Dominic Lorrimer

Do you know your har gow from your xiao long bao?

Har gow

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Starchy, translucent wrappers are pleated to form a half-moon shape and delicate folds indicate a dumpling master at work.

If the yum cha classic contains prawns, as it often does, they should be juicy, textural and fresh.

Photo: Simon Lecth

Jiaozi

Whether it's boiled, steamed or pan-fried golden, the ubiquitous ingot-shaped dumpling can be enjoyed by the plate-load. Common fillings include pork, chives, cabbage, ginger and more pork. A Chinese New Year essential.

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Photo: Simon Lecth

Siu mai

A round wrapper is cupped to hold a filling of pork or shrimp or a combination of both; scallops are not uncommon either.

Also known as shumai, the Cantonese-style dumpling is usually garnished with an orange dot, which may be diced carrot or fish roe depending on the price.

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Wonton

Photo: Simon Lecth

Hey there, little guys. A fragrant soup heaving with wontons is a comforting treat for all time, but there's also a lot to love about the dumpling when it's served simply with dipping sauce.

Filled with seasoned pork, a lack of pleating makes the wonton a forgiving dumpling for the home cook to master.

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Xia long bao

Photo: Simon Lecth

Caution: filling hot.

Din Tai Fung rose to food-court domination with this saggy-bottomed Shanghainese dumpling, but the little soup-filled snack could be found in Australia long before the global franchise arrived here in 2008.

Best consumed in one mouthful when the pork broth just starts to cool.

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Callan BoysCallan Boys is editor of SMH Good Food Guide, restaurant critic for Good Weekend and Good Food writer.

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