Dumplings are small dough pockets with juicy fillings – and one of the world's most beloved dishes. From Japanese gyoza to Korean mandu: here's an overview of the types, and the techniques that will give you perfect homemade dumplings on your first try.
What are dumplings?
A dumpling is essentially thin dough wrapped around a filling of meat, seafood, or vegetables, which is then steamed, boiled, or fried. Almost all food cultures have their own version – but it's the Asian ones that have made dumplings a phenomenon: small packets of concentrated flavor, perfect for sharing.
The most common types
- Gyoza (Japan) – thin dough, often filled with pork and cabbage, pan-fried until crispy on the bottom and then steamed until cooked through. See our selection of gyoza – and our own gyoza guide with cooking method and dipping sauce.
- Jiaozi / potstickers (China) – the origin of gyoza, slightly thicker dough, boiled or pan-fried.
- Wonton (China) – silky soft dough, most often served in clear broth.
- Mandu (Korea) – larger and rounder, steamed, pan-fried, or deep-fried.
- Dim sum (China) – the collective term for small dishes like har gow and siu mai – explore the dim sum selection.
A close relative, by the way, is bao buns – fluffy steamed buns with filling.
How to prepare dumplings
Steaming gives the tenderest, purest flavor: place dumplings in a bamboo steamer lined with parchment paper, and steam frozen dumplings for 10–12 minutes over boiling water.
Boiling is the simplest: straight from the freezer into simmering water for 6–8 minutes until they float and the dough is translucent.
The potsticker method gives the best of both worlds: pan-fry dumplings in a little oil over medium-high heat until the bottom is golden, pour in half a deciliter of water, cover, and let them steam for 6–8 minutes until the water has evaporated. Crispy bottom, juicy top.
The dipping sauce does half the job
The classic is simple: two parts soy sauce, one part rice vinegar, and a few drops of chili oil or sesame oil. If you want to learn more about the base, we have a dedicated guide to soy sauce. All sauces can be found among our Asian sauces.
Frequently asked questions about dumplings
What is the difference between gyoza and dumplings? Gyoza is a type of dumpling – the Japanese variant with extra thin dough that is pan-fried and steamed.
Do dumplings need to be thawed before cooking? No – steam, boil, or pan-fry them straight from the freezer. Thawing makes the dough sticky.
How long should dumplings be steamed? Frozen dumplings need 10–12 minutes over boiling water; fresh ones are ready in 6–8.
Can dumplings be vegetarian? Yes – many varieties are filled with cabbage, mushrooms, glass noodles, and vegetables. Use the vegetarian filter in the online store.
Get started with FUDI
At FUDI, you'll find over 70 varieties of dumplings – gyoza, mandu, dim sum, and more – ready for your freezer and prepared in under fifteen minutes. If you want to make them from scratch, follow our dumpling recipe from scratch.
