Do you know your har gow from your xiao long bao?
Har gow
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.
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.
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.
Wonton
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.
Xia long bao
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.
Restaurant reviews, news and the hottest openings served to your inbox.
Sign up