Dumplings are dough wrappers filled with meat, seafood, or vegetables and cooked by steaming, boiling, pan-frying, or deep-frying. The wrappers are usually made from flour and water, while common fillings include pork, chicken, shrimp, cabbage, chives, garlic, ginger, and soy-based seasonings. They are often served as appetizers, soups, or full meals with dipping sauces.
Regional styles include potstickers, gyoza, wontons, shumai, and soup dumplings, and many recipes use salty broths or sauces for flavor. Even "plain" dumplings are commonly mixed with aromatics and concentrated seasonings. Fried versions also add extra oil and calories.
Leftover dumplings are often reheated in oil or broth, and dipping sauces are usually soy-based with extra sodium. Soup dumplings also hold concentrated seasoned broth that can spill easily. Keep takeout containers and sauce cups secured after meals.
For pets, dumplings are a high-risk table food because fillings may contain alliums such as onion or garlic and the seasoning load is often high. If a taste is offered, use only a tiny piece of plain, unseasoned filling.
