Pork Dumplings
There are many types of Cantonese dumplings, all with different tastes and textures. Here we’ll teach you how to make all kinds of flavorful Cantonese pork dumplings. We’ll also share the histories and stories behind different kinds of pork dumplings, revealing the culture of China’s dumplings bite by bite.
With one dumpling skin and the same pork, how do Cantonese people make pork dumplings of so many different flavors and varieties? With 180,000 square kilometers of land, thousands upon thousands of culinary delights, and all kinds of dumplings, southern China’s Guangdong region is the most enthusiastic and beautiful landscape for cuisine that touches the hearts and tongues of millions.
Have you had your tea today?
Pork is the primary meat used in Chinese cooking. It is only natural, then, that pork dumplings have become an indispensable part of Guangdong morning tea culture. After years of innovations and improvements, pork dumplings are now officially seen as just as fine a dish as other culinary delicacies.
Speaking of culinary delicacies, Lin Yutang, the famous Chinese writer, once said, “Lying in bed on a glorious morning reflecting on the things in life that truly make one happy, a wise person will find that good food is number one.” Cantonese people resonated with this quote deeply, because for them, any great day starts with having “yum cha” tea and dim sum.
