Jiaozi: start with the cooking method
Jiaozi are filled, folded dumplings with wheat-flour wrappers. A boiled version is tender, while pan-frying brings a crisp bottom. The filling can change completely without changing the basic name. Ask about both filling and cooking method.
Siu mai: open at the top
Cantonese siu mai are small open-topped dumplings commonly made with pork and shrimp. You will often see them on a dim sum menu. The broader shaomai family includes other regional forms, so the name is a clue rather than a complete recipe.
Xiaolongbao: broth inside
The characteristic broth of xiaolongbao comes from jellied filling that melts as the dumplings steam. They are closely associated with Nanxiang and Shanghai. Set one on a spoon, let steam escape and approach the hot broth carefully.
Names are useful; questions are better
Dumpling, bun and wonton are sometimes translated inconsistently on English menus. A quick question about the wrapper, filling and cooking method will tell you more than guessing from a familiar word.
Sources & further reading
Background and preparation references. Our descriptions are editorial summaries, not restaurant reviews.
