What's the difference between cuisine's dumplings?

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Senior Cook
May 15, 2020
Prior Lake
I've always used identical dough for recipes like gyoza, mandu, jiaozi, and pot stickers, (even egg rolls wrappers) but I want to be sure I am accurate in my representation of that culture's food. Is there a difference in the wrappings (I know fillings/sauces can vary) of these various dumplings? I love Asian food and want to become even more well versed in dim sum and other cultures' filled dumpling appreciation.

Another question: is there a difference between Bao and Baozi? I've always figured Bao was the little pork bun and Baozi was the tortilla-like bread you steam then open up and fill with meat/charsu, but I am unsure of my assumption.
Interesting question ;)

I don't know the answer, but I found a lot of differences between different sources.
I hope someone chimes in soon.

To me, it looks like Andrea Nguyen's noodle book is pretty good (although unfortunately not metric)
Your best bet is to find an author of a cookbook or blog from the region you are currently interested in. Doughs can vary widely even in the same region and can use wheat or rice flour, or a combo, and may even be a yeast based dough or have no leavening at all. The thickness of wrappers can also vary, ranging from very thin to thick depending on the region.
My go-to source for Asian ingredient questions is the "Woks of Life" website. In addition to having a pretty thorough ingredients glossaries, they are also really awesome about answering questions when their information does not cover what you are seeking. Another plus is that I have yet to encounter a bad recipe and, what I have made, is often as good if not better than what I can get when eating out.
Great question(s)

My go to on all questions like this is to the EXPERT, Kenji Lopez-Alt from Serious Eats.

If you search the Serious Eats site you might find more info. Also, his fabulous cookbook, The Wok, may explain the differences.
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