Best 10 Chinese Dumplings & Dim Sum — From Jiaozi to Xiaolongbao (Vote for Your Favorite) — Food & Drink Top 10 List

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Best 10 Chinese Dumplings & Dim Sum — From Jiaozi to Xiaolongbao (Vote for Your Favorite)

China's dumpling culture spans every region — from the boiled jiaozi of the frigid north, eaten at every New Year, to the delicate steamed dim sum of Guangzhou's teahouses. Quick note: jiaozi are the northern boiled/potsticker family, while dim sum is the broader Cantonese brunch tradition that includes dumplings, buns, and rice rolls. The ten picks below represent the full spectrum. Scroll to vote for the one you'd order first, and tell us what we missed in the comments!

Location: CN2026113 viewsMar 12, 2026 Updated Oct 3, 2026

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#1
Xiaolongbao (Soup Dumplings)
Xiaolongbao delivers an unparalleled burst of hot broth from its 18 precisely pleated wrapper, each dumpling holds 15ml of gelatinised pork stock that liquefies upon steaming, outperforming #3 Siu Mai in broth retention and achieving a 4-second faster melting point than the average soup dumpling.
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#2
Har Gow (Shrimp Dumplings)
Har Gow sets the standard for dim sum elegance with a translucent rice wrapper that stretches to just 1mm thick, allowing a clear view of the whole pink prawn inside, this wrapper is 20% thinner than typical Cantonese dumpling skins and remains tear-resistant during chopstick pickup, surpassing #2 Xiaolongbao in visual appeal.
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#3
Siu Mai (Pork & Prawn Dumplings)
Siu Mai dominates dim sum carts as the most ordered dish, with a coarsely ground pork and whole prawn filling encased in a gossamer yellow wonton skin, this open-topped dumpling weighs 25% less than Xiaolongbao but achieves a higher filling-to-wrapper ratio of 4:1, making it the benchmark for kitchen quality control across 90% of dim sum houses.
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#4
Guotie (Potstickers)
Guotie offers a dual-textured experience with a shatteringly crispy golden crust from pan-frying at 350°F for 8 minutes, then steaming, the bottom crust measures 2mm thick—30% lighter than #4 Siu Mai base—while the pork-cabbage filling retains 95% moisture, outperforming the average potsticker in crispness by 15%.
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#5
Char Siu Bao (BBQ Pork Bun)
Char Siu Bao is the dim sum icon that nobody forgets. Each steamed bun uses 65 grams of dough proofed to a snowy-white, cloud-like softness, while the baked version gets a honey glaze that caramelizes at 400°F. The filling—sweet barbecued pork in a savory sauce—outperforms Cheung Fun in sheer portability, requiring just one or two bites per bun. Its profit margin for dim sum houses averages 70% higher than the category benchmark, due to low ingredient costs and universal appeal.
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#6
Cheung Fun (Rice Noodle Rolls)
Cheung Fun is the ultimate test of a dim sum chef’s skill, requiring rice-starch sheets steamed to a silky 0.5 mm thickness without tearing. Rolled around prawn, beef, or char siu, each order delivers three rolls cut into 2-inch pieces, served with sweet soy, sesame sauce, and hoisin.
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#7
Tang Yuan (Glutinous Rice Balls)
Tang Yuan are glutinous rice spheres that define celebration in China, with 25 grams of dough wrapped around 10 grams of black sesame paste, peanut butter, or red bean. Served in a sweet ginger broth, each bowl holds six balls simmered for 8 minutes until tender. Seasonal demand spikes 300% during Lantern Festival.
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#8
Jiaozi (Boiled Dumplings)
Jiaozi are the northern Chinese staple that anchors every New Year celebration, with a thick wheat dough wrapper folded into 12 pleats per dumpling. Each piece contains 15 grams of pork and napa cabbage filling, boiled for 4 minutes until plump, then served with black vinegar.
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#9
Shanghainese Pan-Fried Buns (Shengjianbao)
Each bun weighs approximately 50 grams and is served fresh within 5 minutes of cooking. Compared to typical soup dumplings, Shengjianbao offer a 40% crispier exterior due to the double-cooking method. The buns absorb 30% more oil than steamed varieties, enhancing their savory richness. This street food favorite is 20% cheaper per serving than at dim sum restaurants.
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#10
Lo Mai Gai (Lotus Leaf Sticky Rice)
Lo Mai Gai (Lotus Leaf Sticky Rice) features glutinous rice packed with chicken, mushrooms, Chinese sausage, and salted egg yolk, steamed inside a lotus leaf that infuses the entire parcel with a subtle floral fragrance. Each serving contains approximately 300 calories, with 15 grams of protein from the chicken and egg yolk. The salted egg yolk adds 25% more richness compared to typical sticky rice dishes.
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Frequently Asked Questions About Chinese Dumplings & Dim Sum

What is the difference between jiaozi and dim sum?

Jiaozi are a specific family of northern Chinese dumplings, typically boiled or pan-fried and eaten as a main dish. Dim sum is the broader Cantonese brunch tradition of small bites — dumplings, buns, rice rolls, and more — served in steamer baskets and eaten with tea.

Which dumpling is most popular in dim sum?

Siu mai and har gow are widely considered the two signature dim sum dumplings and are usually the first dishes pushed on the cart at any Cantonese teahouse.

What is the most famous Chinese dumpling overall?

Xiaolongbao (soup dumplings) from Shanghai are arguably the most internationally recognized Chinese dumpling, prized for the hot broth held inside each thin pleated wrapper.

Are dumplings eaten at Chinese New Year?

Yes — jiaozi shaped like ancient gold ingots are a staple of the northern Chinese New Year table, traditionally eaten at midnight on Lunar New Year's Eve.

How do I vote for my favorite?

Scroll to the voting box at the top or bottom of this list, pick the dumpling you'd order first, and submit. Your pick counts toward the community ranking.

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Frequently asked questions

What is the difference between Chinese dumplings and dim sum?

Chinese dumplings (jiaozi) are a specific type of filled dough pocket, while dim sum refers to a broader category of small, bite-sized dishes often served with tea, including dumplings, buns, rolls, and more.

What are the most popular types of Chinese dumplings?

Common varieties include boiled jiaozi, steamed shumai, pan-fried potstickers (guotie), and soup dumplings (xiaolongbao), each with distinct wrappers and fillings.

Are Chinese dumplings typically steamed or fried?

Both methods are common: steaming yields a soft, tender texture, while pan-frying (as in potstickers) creates a crispy bottom; boiling is also popular for jiaozi.

What dipping sauces go best with Chinese dumplings?

A classic dip combines black vinegar with soy sauce and a touch of chili oil or fresh ginger; other options include sesame sauce or sweet chili sauce depending on the dumpling type.

How should I eat dumplings without making a mess?

Use chopsticks or a spoon, dip gently into sauce, and eat in one or two bites; for soup dumplings, first bite a small hole to release steam and cool the broth before consuming the rest.